Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils

J Agric Food Chem. 2004 Aug 11;52(16):5207-14. doi: 10.1021/jf035241f.


Emissions of low molecular weight aldehydes (LMWAs) from deep-frying of extra virgin olive oil, olive oil, and canola oil (control) were investigated at two temperatures, 180 and 240 degrees C, for 15 and 7 h, respectively. The oil fumes were collected in Tedlar bags and then analyzed by gas chromatography-mass spectrometry. Seven alkanals (C2-C7 and C9), eight 2-alkenals (C3-C10), and 2,4-heptadienal were found in the fumes of all three cooking oils. The generation rates of these aldehydes were found to be dependent on heating temperature, showing significant increases with increases in temperature. The LMWA emissions from both kinds of olive oils were very similar and were lower than those observed from canola oil under similar conditions. These results suggest that frying in any type of olive oil, independent of its commercial category, will effectively decrease the generation of volatile aldehydes in the exhaust. This fact is important because less expensive refined olive oil is usually used for deep-frying operations, whereas extra virgin olive oil is usually used as salad dressing.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Aldehydes / analysis*
  • Fatty Acids, Monounsaturated / chemistry*
  • Gas Chromatography-Mass Spectrometry
  • Hot Temperature*
  • Molecular Weight
  • Odorants / analysis*
  • Olive Oil
  • Plant Oils / chemistry*
  • Rapeseed Oil
  • Volatilization


  • Aldehydes
  • Fatty Acids, Monounsaturated
  • Olive Oil
  • Plant Oils
  • Rapeseed Oil