Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

摘要

Highlights?Identification of volatile compounds of blended oils during frying.?The blended oil revealed fewer formations of toxic unsaturated aldehydes.?100 volatile compounds were detected and evaluated HS–SPME-GC/MS method.?The content of the volatile compounds may help to evaluate the deterioration of frying oil.AbstractThe formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180°C. The volatile profile of both oil samples was evaluated by an optimized HS–SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Cons