Cooking oil, composed of great variety of chemical constitutes, has been increasingly prevailing in public diet due to its functional and nutritional benefits to consumers. The long-term storage, deep frying process and repeated use of cooking oil will release numerous deterioration products, such as aldehydes, ketones, epoxides, polymerides and cyclic aromatic hydrogen compounds, which influences the quality of cooking oil and has emerged safety concerns on used cooking oil. Analyzing these components with complex molecular structures and dynamic concentration ranges in oil samples poses a big challenge to researchers. In this article, we review the recent developments of mass spectrometry as a powerful tool for quality assessment of cooking oil and highlight its increasing applications in authentication, aging and marker-detection of used cooking oil. Additionally, the current technical challenges and future prospects associated with these methodologies are provided.

中文翻译：

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质谱技术在食用油质量和安全性评估中的最新进展和应用

由多种化学成分组成的食用油由于其对消费者的功能和营养益处，已在公共饮食中日益流行。食用油的长期储存，油炸过程和反复使用将释放出许多劣化产物，例如醛，酮，环氧化物，聚合体和环状芳香族氢化合物，这些都会影响食用油的质量，并且对食用油产生了安全隐患食用油。分析油样品中具有复杂分子结构和动态浓度范围的这些成分给研究人员带来了巨大挑战。在本文中，我们将回顾质谱技术的最新发展，它是一种功能强大的食用油质量评估工具，并着重介绍了其在认证中的日益广泛的应用，用过的食用油的老化和标记检测。此外，还提供了与这些方法相关的当前技术挑战和未来前景。