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For the purpose, a headspace solid\u2010phase\u2010micro extraction technique coupled with gas chromatography and mass spectrometry was optimized, with semi\u2010quantification achieved using two internal standards. Significant qualitative and quantitative differences were observed, both before and after frying. From a total of 51 compounds, aldehydes were the main group formed after deep\u2010frying, their nature and abundance being highly associated with the initial fatty acid composition, particularly linoleic acid (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup> = \u22120.999, <jats:italic>p<\/jats:italic> \u2264 0.001). Globally, extra\u2010virgin olive oil revealed fewer formations of unsaturated aldehydes, including toxic ones, and correlated with lower amounts of degradation indicators, as polar compounds (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup> = 0.998, <jats:italic>p<\/jats:italic> \u2264 0.001) and <jats:italic>p<\/jats:italic>\u2010anisidine value (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup> = 0.991, <jats:italic>p<\/jats:italic> \u2264 0.001). Despite the similarities in total unsaturation degree between canola and peanut oils, the former presented lower amount of volatiles, including <jats:italic>E,E<\/jats:italic>\u20102,4\u2010decadienal and acrolein, the more toxic ones. These results highlight for the pertinence of volatile analyses to evaluate and compare oil degradation under thermal and oxidative stress, while complementing other degradation indicators. Additionally, the optimized methodology allows a direct comparison of different oil matrices, supporting further developments into more general methods for volatiles quantification, enabling more efficient comparison of results between research teams.<\/jats:p>","DOI":"10.1007\/s11746-016-2943-1","type":"journal-article","created":{"date-parts":[[2017,1,4]],"date-time":"2017-01-04T00:21:44Z","timestamp":1483489304000},"page":"271-284","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":49,"title":["Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep\u2010Frying"],"prefix":"10.1002","volume":"94","author":[{"given":"L.","family":"Molina\u2010Garcia","sequence":"first","affiliation":[{"name":"LAQV\u2010REQUIMTE Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228 Porto 4050\u2010313 Portugal"},{"name":"Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences University of Ja\u00e9n Campus las Lagunillas Ja\u00e9n E\u201023071 Spain"}]},{"given":"C. S. P.","family":"Santos","sequence":"additional","affiliation":[{"name":"LAQV\u2010REQUIMTE Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228 Porto 4050\u2010313 Portugal"}]},{"given":"S. C.","family":"Cunha","sequence":"additional","affiliation":[{"name":"LAQV\u2010REQUIMTE Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228 Porto 4050\u2010313 Portugal"}]},{"given":"S.","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV\u2010REQUIMTE Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228 Porto 4050\u2010313 Portugal"},{"name":"EPIUnit\u2010ISPUP University of Porto Rua das Taipas, 135 Porto 4050\u2010600 Portugal"}]},{"given":"J. O.","family":"Fernandes","sequence":"additional","affiliation":[{"name":"LAQV\u2010REQUIMTE Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228 Porto 4050\u2010313 Portugal"}]}],"member":"311","published-online":{"date-parts":[[2017,1,4]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2007.00352.x"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201200375"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjbs.2007.1044.1049"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chemphyslip.2012.07.002"},{"key":"e_1_2_6_6_1","volume-title":"Recommendations by the German society for fat science","author":"Gertz C","year":"2012"},{"key":"e_1_2_6_7_1","first-page":"29","volume-title":"Frying technology and practices","author":"Gupta MK","year":"2004"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2010.07.036"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781444339925.ch9"},{"key":"e_1_2_6_10_1","unstructured":"DGE(2013)Directorate\u2010general for education.General recommendation 3\/DSEEAS\/DGE\/2013 on guidelines for scholar canteens Portugal"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781444339925.ch8"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781444339925.ch4"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.11.015"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201200341"},{"key":"e_1_2_6_15_1","doi-asserted-by":"crossref","unstructured":"SghaierL VialJ SassiatP ThiebautD WatiezM BretonS RutledgeDN CordellaCBY(2016)An overview of recent developments in volatile compounds analysis from edible oils: technique\u2010oriented perspectives.Eur J Lipid Sci Technol.doi:10.1002\/ejlt.201500508","DOI":"10.1002\/ejlt.201500508"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(00)00309-5"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-009-0299-3"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-012-2150-7"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2011.02073.x"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(02)01691-6"},{"key":"e_1_2_6_21_1","first-page":"1","article-title":"On the characteristics of olive oil and olive\u2010residue oil and on the relevant methods of analysis","volume":"248","author":"Commission Regulation (EU) N.\u00b02568\/91","year":"1991","journal-title":"Off J Eur Union L"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9673(96)00429-3"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1351\/pac200072081563"},{"key":"e_1_2_6_24_1","unstructured":"ISO 6885:2006.(2006).Animal and vegetable fats and oils\u2014 determination of Anisidine Value. 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