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 (E)-2-decenal, (E,E)-2,4-decadienal, and (E)-2-undecenal, suggesting these unsaturated aldehydes may be key intermediates. Mechanistically, oleic acid underwent free radical-mediated peroxidation to form (E)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-decadienal. These intermediates subsequently decomposed into acetaldehyde and acrolein via hydration, retro-aldol condensation, and hydroperoxide scission, with water accelerating both processes. Overall, these findings highlight water’s critical role in promoting the generation of harmful volatile aldehydes in oil fumes.
Qian et al. (2026) studied this question.