Abstract:This study aims to investigate the distribution of （E，E）-2，4-decadienal in food matrixes in the deep-frying process.Dough sticks，chicken breast，tofu，and potatoes were deep-fried continuously for 40 h in soybean oil at 175 ℃.The content of（E，E）-2，4-decadienal in deep-fried oil and food matrixes，oil content of deep-fried food matrixes，and oxidation degree of deep-fried oil were determined during the deep-frying process.Moreover，the correlation between content of（E，E）-2，4-decadienal and oxidation degree of deep-fried oil was analyzed to identify the factors influencing the content and distribution of （E，E）-2，4-decadienal.The results indicated that the content of（E，E）-2，4-decadienal in the deep-frying system with food matrix was significantly lower than that of the blank heating system.The （E，E）-2，4-decadienal content was significantly higher in starch-based food matrixes than in protein-based ones.The introduction of food matrix into the deepfrying system promoted the further decomposition and reaction of （E，E）-2，4-decadienal，resulting in a decrease in （E，E）-2，4-decadienal content.In addition，（E，E）-2，4-decadienal in deep-fried food mainly comes from deep-fried oil.Thus，compared with that of protein-based food matrix，the strong oil absorption ability and high oil content of starch-based food matrix attributed to the high（E，E）-2，4-decadienal level.