The degradation of vegetable oils is a matter of concern for the vegetable oil and food processing industries, as well as for public health. Numerous degradation products have been identified as detrimental to human health, making it crucial to comprehend the underlying process. However, understanding this process is challenging due to the complex nature of vegetable oil, which consists of a multitude of compounds. These compounds interact with each other in a complex and interdependent manner, further complicating the degradation process. Additionally, the relative proportions of these compounds vary among different types of oils, and even within the same type of oil, the compositions are not consistent. Furthermore, external factors such as temperature, frying time, and frying cycle, also influence the degradation process.