To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values (CV) were analyzed. The results showed that the total peak area of aldehydes increased significantly with heating time, which was related to the fatty acid and tocopherol contents of the oils. There were four common aldehydes with different trends during frying, namely, pentanal, hexanal, ()-hept-2-enal, and nonanal. Moreover, pentanal with a high correlation with CV was selected as the quality evaluating index of frying oil due to its stable accumulation over time. Based on the linear fitting relationships between CV and pentanal, as well as the initial content ratio of linoleic acid to palmitic acid and total tocopherols in oils, a predictive model was established for evaluating the quality of frying oils with high precision and non-reagent by using mass spectrometry. In summary, this work provides theoretical support for using aldehyde as the quality evaluation index of frying oil and provides a new idea for evaluating oil deterioration from the perspective of volatile compounds.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407462 | PMC |
| http://dx.doi.org/10.3390/foods11162413 | DOI Listing |
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