[Cheng, Liang-yu; Gao, Pan; Guo, Xing-yang; Chang, Chao; Hu, Chuan-rong; He, Dong-ping; Yin, Jiao-jiao; Zhong, Wu] Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.

[Gao, Pan; Chang, Chao; Hu, Chuan-rong; He, Dong-ping; Yin, Jiao-jiao; Zhong, Wu] Minist Educ, Key Lab Deep Proc Major Grain & Oil, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.

[Gao, Pan; Chang, Chao; Hu, Chuan-rong; He, Dong-ping; Yin, Jiao-jiao; Zhong, Wu] Hubei Key Lab Proc & Transformat Agr Prod, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.

[Gao, Pan; He, Dong-ping; Yin, Jiao-jiao; Zhong, Wu; Jiang, Xiao-ming] State Adm Market Regulat, Key Lab Edible Oil Qual & Safety, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.

[Jiang, Xiao-ming] Wuhan Inst Food & Cosmet Control, 1137 Jinshan Rd, Wuhan 430071, Peoples R China.

[Yin, JJ ] W

Wuhan Polytech Univ, 68 Xuefu South Rd,Changqing Garden, Wuhan 430023, Peoples R China.

Frying;a widely employed cooking method in both household kitchens and the food service industry;has long been a favorite among consumers worldwide. Fried foods;deeply cherished for their unique texture and flavor;are not only a staple in Chinese cuisine but also contribute significantly to the global food market. According to statistics;the annual output value of fried food in China exceeded 250 billion yuan in 2016. With the continuous improvement of living standards;consumers have been increasingly demanding higher quality and safety in fried food products. Particularly;the safety of fried foods has emerged as a major concern for both consumers and the food industry (Grootveld;Percival;Leenders;& Wilson;2020). During the high-temperature frying process;culinary oils undergo complex chemical transformations;including polymerization;oxidation;and hydrolysis. These processes lead to the formation of a variety of degradation products;collectively referred to as total polar compounds (TPC). The TPC value is a widely recognized indicator for assessing the degradation of frying oils. However;it is important to note that the same percentage of TPC can correspond to significant differences in the types of compounds produced. Among these;aldehydes;which are formed in large quantities before the oil reaches its waste standard;pose a significant health risk (Liu et al.;Ma et al.;2020). Toxic lipid oxidation products (LOPs) are generated when oils and fats containing unsaturated fatty acids undergo processes like oxidation and molecular degradation during high-temperature frying. The primary LOPs include conjugated hydroperoxydienes produced by the peroxidation of polyunsaturated fatty acids (PUFAs) and hydroperoxymonoenes produced through the peroxidation of monounsaturated fatty acids (MUFAs) (Grootveld;2022). At elevated frying temperatures (approximately 180 °C);these compounds can degrade into various low molecular weight secondary LOPs;with aldehydes being the most prominent. Additionally;PUFAs produce a wider array of aldehydic LOPs;such as alkanals;alkadienals;and trans-alkenals. In contrast;MUFAs primarily yield n-alkanals and trans-alkenals through peroxidation (Grootveld;Ma;Liu;& Liu;2019). Upon consumption of fried foods;these aldehydes;along with the fried oil itself;can easily infiltrate and potentially pose hazards to human health (Grootveld;2022). Extensive research has shown that the fatty acid composition of the oil plays a crucial role in the generation of aldehydes during frying;even when other factors like utensils;temperature;and duration are standardized (Grootveld;Grootveld et al.;2021). Oils high in polyunsaturated fatty acids (PUFAs);particularly those rich in n-3 and n-6 PUFAs;tend to produce higher levels of aldehydes compared to monounsaturated fatty acid (MUFAs)-rich oils (Grootveld;2022). Bibliometrics plays a crucial role in summarizing and analyzing published papers in a specific field;as well as predicting future trends in development. This emerging field empowers scientists to visually examine trends in a particular area and establish networks of connections among publications (such as topics;authors;keywords;references). CiteSpace and VOSviewer are two widely used software tools that can illustrate the structure;trends;and dissemination of scientific knowledge. These multidimensional;time-sensitive;and dynamic tools for visualizing citations are particularly dedicated to uncovering implicit knowledge in scientific literature;which evolves alongside scientific metric data and information visualization. Nonetheless;bibliometrics does have limitations. For instance;it is restricted by the availability of literature data and may not encompass all pertinent research. Furthermore;bibliometrics cannot offer a thorough comprehension of the literature's content;and the significance of research content still necessitates manual scrutiny (Bukar et al.;Chen;Gutierrez-Salcedo;Angeles Martinez;Moral-Munoz;Herrera-Viedma;& Cobo;2018). This paper summarizes the literature related to aldehydes in the frying process through bibliometrics;focusing on the main aldehydes generated during frying. It provides a comprehensive review of toxicity;analysis methods;and mitigation strategies;aiming to ensure the safety of fried foods.

食品科学与工程学院