New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processing by integrated volatolomics and lipidomics analysis.

To compare the oxidation products of four types of vegetable oils (palm oil, soybean oil rapeseed oil, and flaxseed oil) during thermal processing, lipidomics, volatolomics and simulation analyses were integrated to investigate the evolution of volatile profiles. The evolution of volatile profiles in different vegetable oils were found to be different, which are attribute to their different lipid composition. There were potential markers of palmitic acid-based vegetable oils as undecanal, dodecanal and 2-hexanone. A potential marker of oleic acid-based vegetable oils was 2-undecenal. (E,E)-2,4-nonadienal, 3-octen-2-one, and 3-nonen-2-one were potential markers of linoleic acid-based vegetable oils. The potential markers of linolenic acid-type vegetable oils were 1-penten-3-ol, (E)-2-butenal, (E)-2-pentenal, (E,E)-2,4-heptadienal (1), (E,E)-2,4-heptadienal (2), 2-ethyl-furan (1), 2-pentanone, and 3-hexen-2-one. The present study provides a new and comprehensive strategy to elucidate the changes of volatile compounds in thermal processed vegetable oil.