Abstract:It briefly describes the current situation, problems and development trend of China's rapid food quality and safety testing standard system, as well as the development status of testing technology. In the future, rapid food quality and safety testing technology will develop at a high speed in high-throughput rapid testing, visual quantitative testing and intelligent set, and play an important role in rapid screening of pathogens and pollutants, improving testing efficiency, reducing testing costs, promoting the development of food industry, and maintaining public health. At the same time, to improve the food quality and safety rapid test standard system, rapid detection techonlogy will certainly provide strong support to the food quality and safety monitoring system, which can not only protect the consumers' dietary health, but also improve the overall level of China's food management, promote the development of the food industry and enhance international competitiveness.

Abstract:Salt-tolerant lactic acid bacteria (LAB) derived from food resources are generally safe and tolerant to stress. Studying their probiotic and fermentation characteristics is of great significance for finding novel functional strains that can be used for food fermentation. Probiotic characteristics including antimicrobial activity, antioxidant capacity and tolerance to gastric acid, bile salts and lysozyme of 5 strains of salt-tolerant LAB from soy sauce moromi were investigated in this study. Their resistance to freeze-drying and high temperature conditions were also investigated and the synergistic ability of the 5 strains in high-salt liquid-state soy sauce fermentation was evaluated. The results showed that 5 strains of LAB could grow under low salinity (50 g/L) and had good tolerance to medium and high salinity (100 g/L and 150 g/L). These salt-tolerant LAB strains showed low hydrophobicity and could inhibit pathogens such as Escherichia coli and Salmonella typhimurium. These strains have good antioxidant capacity. Among them, the tolerance of Pediococcus acidilactici ZQ1 and Pediococcus acidilactici WT1 to gastric acid, bile salts and lysozyme are higher than that of Pediococcus pentosaceus WT6, Weissella paramesenteroides JL-5, Weissella paramesenteroides LCW-28, as well as the control strain Lactiplantibacillus plantarum JP31. In addition, the survival rate of P. acidilactici WT1 after freeze-drying treatment was the highest (85%) and the survival rate of this strain at 60 ℃ was 2 orders of magnitude higher than that of L. plantarum JP31. P. acidilactici WT1 increased the mass concentrations of amino acid nitrogen and organic acids in soy sauce by 11.03% and 34.42%, respectively, through synergistic fermentation. The results of this study preliminarily confirm the probiotic properties of food-derived salt-tolerant LAB and their potential applications in soy sauce fermentation.

Abstract:In order to establish the application platform for antibiotic and antiseptic application of Lactobacillus rhamnosus bacteriocin, the author explored its antibacterial properties. The main regulatory gene of Lactobacillus rhamnosus was found to be wo-a/2, which was determined by DNASTAR as the whole gene sequence analysis software. The wo-a/2 gene was expressed by prokaryotic expression method and its solubility, induced expression conditions, immunogenicity, hemolytic activity and antibacterial characteristics were analyzed. The results showed that pET-32a-wo-a/2 plasmid was successfully constructed and expressed Lactobacillus rhamnosus bacteriocin WO-A/2, which mainly existed in the form of inclusion body. When pET-32a-wo-a/2 plasmid was inoculated in LB liquid medium containing Amp⁺ and induced with IPTG at a final concentration of 1.0 mmol/L for 8 h, the expression of bacteriocin WO-A/2 reached the maximum. It was verified from the double-layer Oxford cup blood agar plate method that Lactobacillus rhamnosus bacteriocin WO-A/2 had no hemolytic characteristics either at different concentrations. Bacteriocin WO-A/2 was found to promote the apoptosis of Staphylococcus aureus, as observed by dual fluorescence staining and laser confocal microscopy. This study provides a reference for Lactobacillus rhamnosus bacterin to be a safe and reliable antibiotic agent.

Abstract:Moringa seed meal (MSM) is the residual product after oil extraction from Moringa oleifera seed. Multi-strain solid-state fermentation (MSSF) has good stability and can improve the nutritional value and functional characteristics of MSM, making it potential for the preparation of antioxidant peptides and active high-protein foods. In this study, four microbial strains were used for the primary screening of MSM through plate diffusion assay and the secondary screening through mixed-culture fermentation, in order to screened out the most suitable fermentation microbial strains. The fermentation conditions were optimized through single-factor experiment and response surface experiment, the physicochemical characteristics, nutritional value, and functional characteristics of fermented moringa seed meal (FMSM) were analyzed. The results showed that the combination of Aspergillus oryzae and Bacillus licheniformis was the best fermentation strain. The optimal fermentation conditions were a fermentation time of 5.22 d, a solid-liquid ratio of 1 g:1.56 mL, a pH of 7.52, a temperature of 30 ℃, and an inoculum volume of 9%, yielding a maximum predicted degree of hydrolysis (DH) of 29.60%. Notably, compared to unfermented MSM, FMSM showed a significant increase in the content of nutrients such as crude protein, peptides, and total amino acids, while the content of crude fiber (CF), tannins, and phytic acid significantly reduced. Observation and analysis using scanning electron microscope(SEM) showed that MSSF destroyed the surface structure of MSM. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated the degradation of macromolecular proteins. By assessing the clearance rates of DPPH·, ABTS+·, and reducing power, it was demonstrated that MSSF could greatly improve the antioxidant activity of moringa seed meal.

Abstract:This study aims to evaluate the immunomodulatory function of Lactiplantibacillus plantarum (L. plantarum) CCFM8661 through animal experiments. A total of 120 male BALB/c mice were administrated with low, medium, and high doses of L. plantarum CCFM8661 or placebo by gavage for 30 d. The immunomodulatory capacity of L. plantarum CCFM8661 in mice was comprehensively evaluated by a series of experiments, including mouse splenic lymphocyte transformation and delayed type hypersensitivity (DTH) experiments to evaluate cellular immune function of the mice, serum hemolysin production assay and antibody-producing cell detection assay to assess humoral immune function of the mice, carbon clearance test and peritoneal macrophage swallowing fluorescent microspheres test to evaluate the monocyte-macrophage function of the mice, and natural killer (NK) cell activity assessment to evaluate the NK cell function of the mice. The results showed that L. plantarum CCFM8661 significantly enhanced the degree of ear swelling in the DTH response, increased the proliferation level of mouse spleen lymphocytes, promoted the production of serum hemolysin, and improved the phagocytosis capacity of peritoneal macrophages and carbon clearance capacity in the mice. These results indicated the capacity of L. plantarum CCFM8661 to enhance the immunity of mice, providing a theoretical basis for its practical application.

Abstract:The fermentation yield of spinosad, a biological pesticide, limits its industrialization development. To enhance spinosad production, Saccharopolyspora spinose T1 was mutagenized using atmospheric and room temperature plasma (ARTP) and diethyl sulfate (DES). The high-yield strain, S. spinosa F5, was obtained by streptomycin and rhamnose as screening factors combined with microplate culture. After fermentation, the yield of spinosad was 572.3 mg/L, an increase of 35.9% compared to that of the parent strain. Through single factor experiment and response surface test, the optimum addition amounts of sodium citrate and isoleucine were determined to be 0.46 g/L and 0.10 g/L, while the optimum addition volume fraction of soybean oil was 1.77%. Under this condition, the spinosad production reached 707.2 mg/L, and batch fermentation in a 5 L fermenter showed a yield close to 800 mg/L after 240 h fermentation. Further batch-fed fermentation resulted in a production of 1 175.5 mg/L after 264 h fermentation. The results showed that the compound mutation combining ARTP and DES breeding, along with the addition of exogenous inducers, could significantly increase the yield of spinosad.

Abstract:To elucidate the bioactive chemical components of Grifola frondosa and their antioxidant and tumor cell inhibition effects, the present study analyzed the main chemical components of ethanol extracts of Grifola frondosa extracted with various polar solvents, as well as their scavenging abilities to 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radicals. The inhibitory effects on human hepatocellular carcinoma cells (HepG2), human lung adenocarcinoma cells (A549) were also investigated. The results showed that ethyl acetate extract and n-butanol extract had the highest antioxidant activity, and the mass fractions of total phenols and flavonoids were significantly positively correlated with antioxidant activity (P<0.05). The petroleum ether extract and ethyl acetate extract showed the best inhibitory effect on tumor cells, and the mass fractions of triterpenoids and sterols showed a highly significant positive correlation with tumor cell inhibition (P<0.01). Ultrahigh performance liquid chromatography-mass spectrometry (UPLC-MS) identified a total of 15 compounds from the ethanol extracts of Grifola frondosa, among which apigenin and epicatechin might be the main chemical components responsible for the antioxidant activity of Grifola frondosa, while the steroid compounds exhibiting inhibitory effects on tumor cells might be ergosterol and ergosterol endoperoxide. The results could provide a theoretical basis for the further development of Grifola frondosa as the functional food.

Abstract:Traditional plant protein powder beverages primarily feature soy protein as the main ingredient. However, current commercial products suffer from high homogeneity, prompting the exploration of novel plant-derived protein products to meet escalating market demands. This study compared five new plant proteins with soy protein across powder characteristics, dissolution rate, and solution stability. Additionally, a quantitative descriptive analysis evaluated sensory aspects including appearance, mouthfeel, taste, and aroma. Results revealed that soy protein exhibited fast dissolution and good solution stability but poor powder flowability. Sensory attributes included strong viscosity, residual feel, and a distinctive powdery aroma with a raw soybean flavor, resulting in an overall weak taste. Chia seed protein boasted superior solution stability to soy protein but had a slower dissolution rate, featuring a unique aroma of walnut, flour, and fresh scent, akin to soy protein in mouthfeel and taste. Chickpea protein shared a similar aroma profile with soy protein but differed notably in mouthfeel and taste, offering a smoother, thinner texture with balanced taste attributes, albeit with a slow dissolution rate. Buckwheat protein ranked second only to soy protein in dissolution rate but exhibited poor solution stability, featuring strong sweet tastes and aromas alongside unique roasted and oily flavors. Wheat protein showcased a mouthfeel opposite to soy protein, characterized by strong off-flavors like sourness and fermented taste. Pea protein stood out with prominent bitter, salty, and umami tastes. While both wheat and pea proteins had good powder flowability, they were unsuitable for direct consumption. In conclusion, compared to soy protein, the five single-source plant protein powder products exhibited notable deficiencies in brewing characteristics and sensory properties. Therefore, in practical product development, composite protein powder products should be primarily considered to enhance brewing and drinking experiences for consumers. This study serves as a valuable reference for the advancement of novel plant protein powder product development.

Abstract:The fresh camel milk was divided into skim milk and cream. Skim milk was treated by microfiltration, ultraviolet-c radiation and pasteurization, and cream was treated by high temperature treatment. The effects of non-thermal and thermal treatments on removal of microorganism, retention of active protein, and oxidation of protein and lipid were studied. Compared with pasteurization, the results showed that microfiltration and ultraviolet-c irradiation could reduce the total bacterial count and the spores could be completely or partially removed. 1.4 μm microfiltration and ultraviolet-c irradiation retained more lactoferrin and immunoglobulin G. The lactoperoxidase activity decreased to 1/6 after pasteurization. However, the lactoperoxidase activity was more than 95% after 1.4 μm microfiltration or ultraviolet-c irradiation. Polyamine oxidase was susceptible to ultraviolet-c irradiation. Insulin was completely retained after 1.4 μm microfiltration. The retention of native whey protein by microfiltration was higher than that by pasteurization. Compared with thermal treatment, there was no significant glycosylation in non-thermal treated skim milk. Compared with 0.8 μm microfiltration, the membrane flux and permeability of protein was higher than 1.4 μm microfiltration, and the permeability of whey protein and caseins was 95.5% and 74.1%, respectively. In the high temperature sterilization of mixed cream, the bacteria and spores could be killed at 125 ℃ for 5 s, and the degree of oxidation of protein and lipid was low. Firstly, the whole camel milk was divided into skim milk and cream, each part was sterilized and then mixed. This method could ensure the overall sterilizing efficiency and improve the overall retention of active components.

Abstract:In this study, a strain with strong acid production capacity, Acetobacter tropicalis J-27, was screened from decayed greengage fruits by plate separation, acid production test, and greengage vinegar fermentation experiments. Further, an A. aceti strain J-2736 with high acid tolerance and typical flavor of greengage vinegar was obtained by the screening method of atmospheric and room temperature plasma(ARTP) mutagenesis combined with high-throughput screening (HTS). The fermentation experiment of greengage vinegar using this strain showed a total acid content of 62.47 g/L at the end of fermentation. The strain showed good tolerance to ethanol and acetic acid, which could tolerate 10% ethanol and 40 g/L acetic acid, respectively. The analysis of flavor compounds in greengage vinegar revealed higher contents of alcohols, esters, and carboxylic acids, accounting for 11.7%, 36.0%, and 45.9% of the volatile flavor compounds, respectively. The obtained A. aceti strain J-2736 can adapt to the high acid characteristics of greengage fruits, indicating its potential feasibility for industrial application.

Abstract:By analyzing the mass fraction characteristics of 25 mineral elements in Pucheng rice, rice from Jiangxi region, rice from Hubei region, rice from Hunan region, and rice from other Fujian region, 14 mineral elements with significant differences were screened out. After dimension reduction of mineral elements by principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA), the results of linear discriminant analysis (LDA) after dimension reduction by PCA were found to be superior to OPLS-DA. Consequently, a Pucheng rice origin traceability model of “difference analysis + principal component analysis + discriminant analysis” was established, and six characteristic mineral elements, i.e., vanadium(V), cobalt (Co), arsenic(As), rubidium(Rb), silver(Ag), and cesium(Cs), were selected. The overall correct discrimination accuracy of the back-substitution test for the discriminant model was 98.1%, and the overall correct discrimination accuracy of the cross-validation was 97.1%. It can accurately identify Pucheng rice, providing a reference for the origin traceability and quality control of Pucheng rice.

Abstract:The antibacterial activity of 12 plant essential oils, including Syringa oblata Lindl, against prevalent foodborne pathogens such as Escherichia coli(E. coli), Staphylococcus aureus and Salmonella, was assessed by the hole punching method and serial dilution method to determine the inhibitory zone, minimum inhibitory concentration(MIC) and minimum bactericidal concentration (MBC). Essential oils with strong antibacterial activity were selected for compounding, and synergistic indices (SI) were investigated using serial dilution method. One of the formulated essential oils was selected to preserve fresh chicken breast. The total number of colony, and the counts of E. coli, Staphylococcus aureus, and Salmonella, as well as the flavor profiles were examined as indicators. The results indicated that the inhibitory zone diameters of 12 plant essential oils against three pathogens ranged from 0.3 to 7.3 cm, with MIC ranging from 0.98 to 125 g/L, and MBC from 3.91 to 500 g/L. Four pairs of essential oils were screened, resulting in four synergistic combinations that showed enhanced antibacterial activity against E. coli, S. aureus and Salmonella, and their lowest SI values were 0.750, 0.375 and 0.375, respectively. Notably, the combination of oregano and pine needle essential oil significantly inhibited the proliferation of the total bacterial colonies, E. coli and Salmonella of chicken breast during cold storage, extending its shelf life by 5 days. The screened plant essential oils displayed good inhibitory activity against foodborne pathogens, and the combinations exhibited synergistic enhancement in effective MIC reduction. Specifically, the oregano and pine needle essential oil combination demonstrated efficacy in preserving chilled chicken breast, highlighting its potential for natural food preservative development.

Abstract:To investigate the flavor characteristics, volatile compound differences, and the material basis of aroma formation of special varieties in Wuyi rock tea produced from four tea plant varieties, quantitative description analysis (QDA), headspace-solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) combined with chemometrics were employed. The comparative analysis of flavor characteristics and differences of volatile compounds in Wuyi rock tea produced from four tea plant varieties was conducted. The results showed that the aroma attributes of Wuyi rock tea produced from four tea plant varieties were similar, with obvious floral and fruity aromas, and the Wuyi rock tea produced by the 'Rougui' variety exhibited a unique and distinct cinnamon-like aroma. Chemometric analysis identified a total of 14 aroma components as the cause of the differences in the aroma of Wuyi rock tea produced from four tea plant varieties, using VIP＞1 and computable OAV as the criteria. Linalool, β-ionone, and indole played a key role in the formation of floral aroma in Wuyi rock tea produced from four tea plant varieties. β-Cyclocitral, geraniol and phenylacetaldehyde significantly contributed to the floral aroma in Wuyi rock tea produced from 'Shuixian', while linalool oxide II was responsible for 'Ruixiang', and trans-2-nonenal for 'Huangguanyin'. Phenylethyl alcohol, hexyl hexanoate, and trans-cinnamaldehyde might be related to the formation of cinnamon-like aroma in Wuyi rock tea produced from 'Rougui'. The results provide theoretical references for the diversification of aroma types of Wuyi rock tea and the material basis of key aroma compounds in Wuyi rock tea produced from different varieties.

Abstract:In order to investigate safe and efficient novel inhibitors of Aspergillus flavus (A. flavus), the compounds of the antifungal volatile organic compounds (VOCs) produced by Bacillus subtilis PW2 were identified by headspace solid-phase microextraction gas chromatography-mass spectrometer (HS-SPME-GC-MS) technique. The target compounds with strong antifungal activity were screened from the identified components by double petri dish method. The minimum inhibitory concentration (MIC) of the target compound against A. flavus was determined by double petri dish method and 96-well plate gradient dilution method. The inhibitory effect of the target compound on aflatoxin B₁(AFB₁) production by A. flavus was analyzed using an AFB₁ enzyme-linked immunosorbent assay(ELISA) kit. The morphological changes of the tested A. flavus spores were observed using scanning electron microscope (SEM), and the ergosterol relative content in the tested A. flavus cell membrane was analyzed using spectrophotometry method to explore the antifungal mechanisms. As a result, a total of 41 components were identified from the VOCs produced by PW2, and among them, 2-ethyl-1-hexanol was selected as the target compound. The MIC values of 2-ethyl-1-hexanol against A. flavus determined by the double petri dish method and 96-well plate gradient dilution method were 0.169 μL/mL and 6.25 μL/mL, respectively. The AFB₁ were effectively inhibited by 2-ethyl-1-hexanol at the volume fractions of 3.13, 6.25 μL/mL and 12.50 μL/mL in PDB medium, and the inhibition effect was enhanced as the volume fraction of 2-ethyl-1-hexanol increased. Treatment with 2-ethyl-1-hexanol resulted in surface depression and the rupture of A. flavus spores, as well as alteration in the relative content of ergosterol in the cell membrane, leading to cell membrane damage. This study can provide a theoretical reference for the development of aflatoxin inhibitors with 2-ethyl-1-hexanol as a functional component.

Abstract:In order to evaluate the performance of colloidal gold rapid detection kit of aflatoxin B₁ (AFB₁), the quality of kits from six colloidal gold rapid detetion kit manufacturers was assessed. Blind samples were prepared by artificially spiked method using soybean oil as the matrix. The kit composition, pretreatment process, color development, performance indicators, and detection time of the products from six manufacturers were evaluated, and these kits were applied in the detection of edible oil samples in national and Henan province random inspections. The results showed that all product kits of six manufacturers had complete composition, fast and easy pretreatment processes, and short detection durations (all within 25 min). However, the pass rate was only 50%, with three kits failing due to high false-negative rates. Therefore, high-quality rapid detection kits can well meet the actual sample detection needs, however, the overall quality of rapid detection kits on the current market needs improvement. Manufacturers should strictly follow national standards for research and production. Meanwhile, relevant national departments should continue to improve the evaluation system and strengthen supervision.

Abstract:A complete furosine complete antigen was prepared using the formaldehyde method, and cross-verification was employed to ensure the specificity of the polyclonal antibodies. An indirect competitive enzyme-linked immunosorbent assay(ic-ELISA) was successfully established based on the antibodies. The results demonstrated that the established ic-ELISA exhibited a detection range of 12.20 to 2 143.42 ng/mL, with a limit of detection (LOD) at 2.69 ng/mL. This method is simple, rapid, and cost-effective, offering high sensitivity and excellent specificity. It provides a novel option for the efficient detection of furosine in food, demonstrating its potential for practical application.

Abstract:Dextran sulfate sodium(DSS) was used to induce colitis in mice, and the effects of feruloylated oligosaccharides(FOs) on alleviating colitis and regulating intestinal flora imbalance were investigated by tissue sectioning combined with 16S rRNA gene sequencing. The results showed that compared to the DSS group, FOs ameliorated the histological damage, up-regulated the expression of intestinal tight junction proteins, and decreased the expression of pro-inflammatory factors, exerting protective effects on the intestinal barrier. In addition, FOs improved the colitis-induced imbalance in the intestinal microbiota of mice, decreased the abundance ratio of the Firmicutes to Bacteroidetes, increased the abundance of probiotic bacteria such as Lactobacillus and Muribaculaceae, and inhibited the colonization of pathogenic bacteria such as Staphylococcus. Compared to the normal group, FOs significantly increased the content of colonic short-chain fatty acids, positively affecting the intestinal micro-ecology. The results indicated that FOs could regulate DSS-induced intestinal flora disorders, optimize intestinal flora structure, improve intestinal flora diversity, and effectively ameliorate colonic inflammation.

Abstract:This study investigated the hypolipidemic effects of Sargassum fusiforme polysaccharide (SFPS) and ultrasonic-assisted degradation on both juvenile and adult zebrafish, serving as model organisms. Juvenile zebrafish were divided into control group, high-fat group, 200 mg/L ultrasonic degradation of Sargassum fusiforme polysaccharide (SFPSUD) group (200-SFPSUD), 600 mg/L SFPSUD group (600-SFPSUD), and 600 mg/L SFPS group (600-SFPS) with an experimental period of 24 h. Adult zebrafish were divided into control group, high-fat group, 30 mg Sargassum fusiforme powder group (SFP), 20 mg/L SFPSUD group (20-SFPSUD), 50 mg/L SFPSUD group (50-SFPSUD), and 50 mg/L SFPS group (50-SFPS) with an experimental period of 28 d. In the experiment with juvenile zebrafish, the zebrafish in 600-SFPS group exhibited less accumulation of fat in the blood vessels and abdomen than those in the high-fat group, while the zebrafish in 600-SFPSUD group showed the least fat accumulation. In the experiment with adult zebrafish, compared to the high-fat group, the 50-SFPS group showed a decrease in the body fat change rate by 25.53%, while the activities of hepatic lipase (HL) and total lipase (TL) increased by 153.00% and 123.48%, respectively. The 50-SFPSUD group exhibited a decrease in the body fat change rate by 27.18%, with HL and TL activities increased by 168.20% and 137.73%, respectively. Hematoxylin- eosin staining(HE) demonstrated effective inhibition of fat accumulation in the liver of zebrafish in both the 50-SFPS and 50-SFPSUD groups, with the intervention of SFPSUD being more significant. The above results show that Sargassum fusiforme polysaccharide has the function of reducing blood lipid. Ultrasonic degradation can improve the hypolipidemic capability of Sargassum fusiforme polysaccharide. The mechanism may be to improve the activities of TL and HL of zebrafish, so as to accelerate the metabolic rate of lipid in vivo. This study can provide theoretical reference for the further development of SFPS and ultrasonic-degraded functional foods, and provide new solutions to issues such as human hyperlipidemia and obesity in cultured fish.

Abstract:To understand the formation of gaseous aldehydes from pyrolysis of ethyl linoleate and the influence of amino acids in food matrix on the formation of these aldehydes, the technology of online pyrolysis-Cambridge pad filter-gas chromatography/mass spectrometry (Py-Cambridge Pad Filter-GC/MS) was utilized to investigate the gaseous compounds generated from the pyrolysis of ethyl linoleate alone and its co-pyrolysis with different ratios of L-proline or L-glutamic acid, and the changes in aldehydes were compared and analyzed. The results showed that: The pyrolysis of ethyl linoleate alone produced a large number of gaseous compounds, with aldehydes accounting for approximately 29.058%(hexanal 8.271%,(Z)-2-heptanenal 5.455%, pentanal 2.472%, (E,E)-2,4-decadienal 2.064%, (E)-2-octenal 1.825%, heptanal 0.969%, 4-oxononanal 0.852%, 2,4-dodecadienal 0.458%, 2-hexenal 0.396%, and (E,E)-2,4-nonadienal 0.098%). When L-proline was co-pyrolyzed with ethyl linoleate at a ratio of 0.5 mg∶1 μL, no aldehydes were detected in the gaseous components, however, at a ratio of 0.125 mg∶1 μL, (Z)-2-heptanenal was detected (6.862% of that from ethyl linoleate pyrolyzed alone) could be detected in the gaseous components. When L-glutamic acid and ethyl linoleate were co-pyrolyzed at ratios of 0.5 mg∶1 μL and 0.125 mg∶1 μL, hexanal and (Z)- 2-heptanenal were detected in the pyrolyzed products. Therefore, the online Py-Cambridge Pad Filter-GC/MS technique could efficiently analyze the gaseous aldehydes formed during the pyrolysis of ethyl linoleate. The formation of gaseous aldehydes is significantly influenced by the type and ratio of amino acids when co-pyrolzed with ethyl linoleate.