Abstract: Flaxseed oil-based blend oil (FOBBO) contains abundant essential fatty acids and micronutrients with a n-6 to n-3 fatty acid ratio of 2:1. The effect of heating at 150 ℃ or 210 ℃ for 0－60 min on physico-chemical properties, stability and flavor components of FOBBO was investigated in this study. The results showed that, after heated for no more than 60 min, minimal effect was happened to the acid value and fatty acids compositions of the blend oil. Trans fatty acids and oxidative polymers were not detected, which showed that the blend oil possessed desired heating stability. Little aldehydes and undesired volatile flavor were detected, POV and oxidation induction time decreased when the heating time was above 30 min, which was probably related to the disruption of vitamin E. Vitamin E concentration decreased 11.1% and 34.3% after heated at 150 ℃ and 210 ℃ for 60 min. These results suggest that it is desirable for FOBBO that the heating time is less than 15 min at 210 ℃.

Key words: flaxseed oil-based blend oil, heating, physico-chemical properties, oxidative stability, flavor components