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Abstract
The evolution of volatile aldehydes and the conversion of oxygenated ityβ‐unsaturated aldehydes (OαβUAs) into furans were compared in four vegetable oils (soybean oil, olive oil [OVO], peanut oil [PO], and perilla oil [PAO]) thermally oxidized at temperatures of 150, 180, and 210 °C for 10 hr/day over a 3‐day period. Results showed that 2 alkyl furans and 23 volatile aldehydes including...