Furan is a class 2B carcinogen that may cause human cancer. It is mainly formed during the thermal processing of food. The oxidation of polyunsaturated fatty acids (PUFAs) is an important way to form furan. However， the research on the formation of furan from PUFAs is still in its infancy. Therefore， linoleic acid was selected as a representative fatty acid in present study. The effects of processing conditions (temperature， time， pH， water contents， metal ions， polyphenol) on the formation of furan of linoleic acid oxidation were preliminarily investigated by headspace injection-gas chromatography-mass spectrometry (HS-GC-MS). The results showed that furan content increased with the increase of heating temperature and time. The addition of water significantly promoted the formation of furan， and with the increase of water content (0-100 μL)， the promoting effect increased first， then decreased and finally become stable. The addition of metal ions such as Cu+， Cu2+ and Fe3+ significantly promoted the formation of furan(P < 0.05)， while the addition of K+， Na+ and Ca2+ has no significant effect on the formation of furan. Compared with neutral conditions， acidic conditions had no significant effect on the formation of furan， while alkaline conditions significantly inhibited the formation of furan (P < 0.05)， with an inhibition rate of 56.64%. In addition， the addition of polyphenols， such as epicatechin gallate (ECG)， myricetin， quinic acid， p-coumaric acid， and chlorogenic acid， significantly inhibited the formation of furan (P < 0.05). Among them， myricetin had the best inhibitory effect， and the inhibition rate was up to 55.54%. The results of this study can provide a theoretical reference for the regulation of furan during lipid thermal processing.