{
  "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.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "name": "Mikio Doi"
    },
    {
      "name": "Rena Morita"
    },
    {
      "name": "Takane Fujimori"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0egs4ytvtr03c.bib",
  "cited_by": 0,
  "doi": "10.5650/jos.ess26042",
  "fulltext_url": "https://www.jstage.jst.go.jp/article/jos/75/8/75_jos.ess26042/_article",
  "id": "0egs4ytvtr03c",
  "issns": [
    "1347-3352",
    "1345-8957"
  ],
  "landing_url": "https://www.jstage.jst.go.jp/article/jos/75/8/75_jos.ess26042/_article",
  "language": null,
  "licence": "CC-BY-SA",
  "licence_label": "CC BY-SA",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-sa/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "jstage-journal",
      "chemistry/general"
    ],
    [
      "openalex",
      "1605|Edible Oils Quality and Analysis"
    ]
  ],
  "openalex": "W7172027567",
  "pdf_url": "https://www.jstage.jst.go.jp/article/jos/75/8/75_jos.ess26042/_pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-08-01",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/0egs4ytvtr03c.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:38Z",
      "native_id": "10.5650/jos.ess26042",
      "source": "jstage",
      "url": "https://www.jstage.jst.go.jp/article/jos/75/8/75_jos.ess26042/_article"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:1605|Edible Oils Quality and Analysis",
      "subfield": "organic"
    }
  ],
  "title": "Structure- and Temperature-Dependent Modulation of the Partitioning of Medium-Chain Fatty Acids and Lipid-Related Volatiles by Dissolved Carbon Dioxide",
  "title_text": "Structure- and Temperature-Dependent Modulation of the Partitioning of Medium-Chain Fatty Acids and Lipid-Related Volatiles by Dissolved Carbon Dioxide",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:38Z",
  "url": "https://research.draconitic.com/paper/0egs4ytvtr03c",
  "venue": "Journal of Oleo Science",
  "versions": []
}