Mechanism of Water-Enhanced Volatile Aldehyde Release in Oil Fumes from Thermal Oxidation of Oleic Acid: Insights from Synchrotron Radiation Photoionization and Gas Chromatography-Mass Spectrometry.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1citing papers in PubMed
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1 · What the graph read from it
What it found
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2 · The registry
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5 · Who and what money
Authors and funding
8 authors.
Bing QianAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables; Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571101, China.ORCID 0009-0007-3652-4964
Xuan ZhuAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables; Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571101, China.
Chulian SuAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables; Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571101, China.
Hongxing LiAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables; Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571101, China.
Qiong WuAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables; Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571101, China.
Chengyuan LiuNational Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, China.ORCID 0000-0002-8690-8698
Yang PanNational Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, China.ORCID 0000-0002-9360-3809
Bingjun HanAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences; Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety, State Administration for Market Regulation; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables; Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571101, China.ORCID 0000-0003-3909-3593
Funding
Central Public-interest Scientific Institution Basal Research Fund of CATAS 1630012025601; 1630012025603Hainan Provincial Natural Science Foundation of China 325QN407; 323QN308
6 · The paper itself
Abstract
Thermal oxidation of edible oils during high-temperature cooking produces complex fumes containing harmful volatile compounds. However, the role of water, a common co-reactant in practical cooking, remains insufficiently understood. In this study, oleic acid was used as a model compound to investigate thermal oxidation. Online monitoring using synchrotron radiation photoionization mass spectrometry (SR-PIMS) revealed that water significantly increased the emission of volatile acetaldehyde and acrolein, with maximum increases of 164% and 123% at 10% water addition. Complementary offline GC-MS analysis showed enhanced formation of (
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Mechanism of Water-Enhanced Volatile Aldehyde Release in Oil Fumes from Thermal Oxidation of Oleic Acid: Insights from Synchrotron Radiation Photoionization and Gas Chromatography-Mass Spectrometry. · full record | OpenQuestion