Volatile metabolite profiling of linolenic acid oxidation in the heating process

Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile from linolenic during heating were detected analyzed using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total 52 compounds identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) aromatic (6). The forming temperature each compound was also determined. It found that most shorter carbon chains mainly at lower temperatures, while longer produced higher temperatures. Results principal component analysis show identified considered as characteristic ones high points. Potential mechanism given same time.