Malondialdehyde (MDA)， 4-hydroxy-2-nonenal (HNE) and 4-hydroxy-2-hexenal (HHE) are three typical non-volatile aldehydes， which are genotoxic and closely related to the oxidation of polyunsaturated fatty acids(PUFA). They are common in vegetable oils and oil-based foods. However， there are few studies on their formation and correlation with oil quality. In this paper， five common commercial vegetable oils in China were selected as the research objects， and the formation rules of MDA， HHE and HNE in the simulated storage process of vegetable oils were explored by Schaal accelerated oxidation method. Combined with chemometrics method， the application scope of the three as evaluation indexes of oil oxidation was explored. The results showed that the contents of three aldehydes increased gradually during 30 days storage at 60 ℃， and the formation and distribution of aldehydes in different vegetable oils were significantly different (P<0.05). MDA and HNE were detected in all tested vegetable oils. The content of MDA in linseed oil (LO) was the highest [(3.34±0.06) μg/g]， while more HNE was produced in corn oil (CO)， rapeseed oil (RO) and linseed oil (LO)， with the contents of (3.70±0.08)， (1.60±0.04) μg/g and (1.91±0.06) μg/g， respectively. HHE was only detected in rapeseed oil (RO) and linseed oil (LO)， and the content of HHE in linseed oil (LO) was the highest [(4.46±0.07) μg/g]. Principal component analysis was used to study the correlation between three aldehydes and traditional oxidation indexes. The results showed that the correlation between MDA content and oxidation indexes was poor in oils with low PUFA content， while HNE and HHE had high correlation with oxidation indexes， which could be used as new evaluation indexes of oil oxidation.