The formation and emission of volatile compounds, including the aldehydes and some toxic compounds of oil samples, ROPO pure (100%) and the blended ROPO/RCO (80-20%), were carried out during deep frying at 180 °C. The volatile profile of both oil samples was evaluated by an optimized HS–SPME-GC/MS method, before and after 20, 40 and 60 successive sessions of deep-frying. Actually, from 100 detected compounds, aldehydes were found to be the main group formed. In addition, the oil degradation under thermal treatment regarding the volatile compounds were evaluated and compared. Consequently, the blended ROPO/RCO revealed fewer formations of unsaturated aldehydes, including toxic ones, such as acrolein, and showed a greater stability against oxidative thermal degradation compared to ROPO pure.

在180°C的油炸过程中进行了挥发性化合物的形成和释放，包括油类样品中的醛和一些有毒化合物，纯的ROPO（100％）和混合的ROPO / RCO（80-20％）。在连续油炸20、40和60次之前和之后，通过优化的HS–SPME-GC / MS方法评估了两种油样品的挥发性特征。实际上，从100种检测到的化合物中，发现醛是形成的主要基团。另外，评估并比较了在热处理下关于挥发性化合物的油降解。因此，与ROPO纯相比，共混的ROPO / RCO显示出较少的不饱和醛形成，包括有毒醛（例如丙烯醛），并且对氧化热降解显示出更大的稳定性。