Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process

• Published in: Journal of food processing and preservation 2022-04, Vol.46 (4), p.n/a
• Main Authors: Bao, Yuxiang, Du, Jian, Xu, Chen, Wang, Meiting, Wang, Binchen, Xiao, Lin, Cheng, Kunya, Dong, Liang
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16445

In order to better understand the impact of heating temperature on volatiles forming during linoleic acid heating process, volatile profiling was investigated by using thermal‐desorption cryo‐trapping combined with gas chromatography–mass spectrometry. As a result, a total of 42 volatile compounds were detected and identified during this process, including aldehydes (12), ketones (6), alcohols (5), furans (6) acids (10), and aromatic compounds (3). The forming temperature of each volatile was determined. It reveals most volatiles with shorter carbon chains were generated at lower temperatures, while volatiles with longer carbon chains were generated at higher temperatures. Simultaneously, principal component analysis was used to analyze the volatile composition characteristics of linoleic acid at each temperature points. Results show volatile characteristics of linoleic acid had a big difference among different temperatures. One conclusion was drawn the volatile compound formation from linoleic acid is a temperature‐dependent reaction rather than a time‐dependent one during heating. Novelty impact statement Thermal desorption combined with GC–MS could be an effective method for studying the volatile compounds forming mechanism of linoleic acid during heating. Temperature plays a crucial role in the heating process. Volatile compound formation from linoleic acid is a temperature‐dependent reaction rather than a time‐dependent one during heating.