Surface-active molecules with water-loving and water-hating parts have been found to contribute substantially to the man-made urban aerosol load originating from cooking processes. These molecules will accumulate at the surface of a water droplet in the atmosphere, affect its properties and therefore have significant impact on atmospheric chemistry, meteorology and ultimately climate science. Our work looks at air-water monolayers composed of mixtures of (mono un-)saturated (oleic-its methyl ester-and stearic acids) and poly-unsaturated fatty acids (linoleic acid) and compares their oxidation kinetics with that of single component films at atmospherically relevant (low) temperatures.We address the question of autoxidation competing with ozonolysis as well as that of which reaction products (if any) remain at the interface as a function of temperature, composition and ozone concentration.