Work

Structure- and Temperature-Dependent Modulation of the Partitioning of Medium-Chain Fatty Acids and Lipid-Related Volatiles by Dissolved Carbon Dioxide

Year: 2026

Type: article

Abstract: : The release of lipid-related volatile compounds influences the sensory quality and stability of oil-containing foods; however, the physicochemical role of dissolved carbon dioxide (CO2) in their partitioning remains unclear. This study examined the effects of dissolved CO2 on the gas-liquid partitioning of representative lipid-related compounds, including fatty acids with carbon chain lengths ranging from C4 to C14, aldehydes, ketones, alcohols, and acetate esters, using simplified aqueous model systems. Headspace concentrations under CO2 were compared with those under nitrogen (N2) at 30-50 °C by solid-phase microextraction coupled with gas chromatography-mass spectrometry.

Source: Journal of Oleo Science

DOI: 10.5650/jos.ess26042

Authors: Mikio Doi, Rena Morita, Takane Fujimori

Institutions: Hokkaido University, Sapporo Medical University, Tokyo University of Agriculture

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $301

OpenAlex ID: W7172027567