Abstract
Aldehydes are secondary breakdown products of unsaturated lipids. In particular, polyunsaturated lipid fatty acids of the omega-6 and omega-3 families are highly susceptible to oxidation. Using static headspace analysis, the specific aldehyde markers were studied. While linoleic, gamma-linolenic and arachidonic acids found in different foods were precursors of hexanal, propanal was the dominant aldehyde formed from the breakdown of alpha-linolenic, eicosapentaenoic and docosahexaenoic acids. Thus, use of selected aldehydes for monitoring oxidation of food lipids is recommended.
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