This study explored the effect of heating time and the addition of natural antioxidant-tea polyphenols on the emission of aldehydes in soybean oil fumes during heating.Soybean oil without added antioxidants served as the negative control, while soybean oil with the addition of tert-butylhydroquinone served as positive control.The results showed that aldehydes constitute 46.57% to 59.51% of the total volatile organic compounds in soybean oil fumes during heating in the fume simulation system.The addition of 200 μg/g of tea polyphenols to soybean oil significantly inhibited the emission rates of total aldehydes in soybean oil fumes during heating.It significantly inhibited the emission of most volatile aldehydes in soybean oil fumes during heating primarily by preventing the oxidative degradation of oleic acid and linoleic acid.Additionally, a small portion of aldehydes might be captured by tea polyphenols through the Michael addition reactions, thereby inhibiting their emission in soybean oil fumes during heating.The inhibitory activity of tea polyphenols on the emission rates of aldehydes in soybean oil fumes during heating primarily depends on the antioxidant capacity of epicatechin and epigallocatechin gallate.
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