{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T02:55:01Z","timestamp":1791600901080,"version":"4.3.4"},"reference-count":29,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2022,5,20]],"date-time":"2022-05-20T00:00:00Z","timestamp":1653004800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["NRF\u20102020R1A2C2006600"],"award-info":[{"award-number":["NRF\u20102020R1A2C2006600"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>Medium\u2010chain triacylglycerols (MCTs), including caprylic acid (C8), a mixture of caprylic acid and capric acid (C8+C10), and high\u2010MCT coconut oil (HMCO), were heated at 180\u00b0C. Their volatile profiles were analyzed to determine the MCT degradation mechanisms. As heating time increased to 10\u00a0h, secondary oxidation products and acid value of all samples increased continuously. Ketones, alkanes, fatty acid anions, fatty acid esters, and lactones were found in all heated MCTs. 2\u2010Hexanone and heptane were detected in C8 after 2 h of heating, and 2\u2010heptanone, heptanal, methyl octanoate, \u03b3\u2010octalactone, and \u03b4\u2010octalactone were detected after 4 h. For the C8+C10, ketones, alkanes, and aldehydes were first observed. Hydrolysis and decarboxylation seem to occur first for ketone and alkane formation. Cracking and cyclization may occur later for fatty acid esters and lactones in heated MCTs. This result can help to understand thermal decomposition mechanisms of saturated fatty acids like MCTs.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Medium\u2010chain triacylglycerols (MCTs) have been used in cosmetic and fragrance industries due to their high oxidative stability, relatively high polarity, and smooth textures. In addition, MCTs have gained popularity among consumers for their health beneficial effects. MCTs could be used as major continuous phases for many food ingredients receiving high thermal energy for cooking. The results of this study can provide basic and useful information on the physicochemical properties and thermally decomposed volatile profiles from MCTs, which can help to produce stable processed products with lengthy shelf\u2010lives in the food industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16162","type":"journal-article","created":{"date-parts":[[2022,5,20]],"date-time":"2022-05-20T06:07:00Z","timestamp":1653026820000},"page":"2616-2625","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Physicochemical properties and volatile formation mechanism of medium\u2010chain triacylglycerols during heating"],"prefix":"10.1111","volume":"87","author":[{"given":"SoYoon","family":"Park","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology Sungkyunkwan University  Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0261-8384","authenticated-orcid":false,"given":"Mi\u2010Ja","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Kangwon National University  Samcheok Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0118-6233","authenticated-orcid":false,"given":"Jae Hwan","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology Sungkyunkwan University  Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,5,20]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02602\u201012"},{"key":"e_1_2_8_3_1","volume-title":"Official methods and recommended practices of the American Oil Chemists\u2019 Society","author":"AOCS","year":"2017"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390500455474"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2007.00352.x"},{"issue":"2","key":"e_1_2_8_6_1","first-page":"157","article-title":"Lauric acid is a medium\u2010chain fatty acid, coconut oil is a medium\u2010chain triglyceride","volume":"143","author":"Dayrit F. 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F. Schreiner M. &Dewi I. A.(2018 October).Phenolic and volatile compounds antioxidant activity and sensory properties of virgin coconut oil: occurrence and their relationship with quality. InAIP Conference Proceedings(Vol. 2021 No. 1 p.070020).AIP Publishing LLC.","DOI":"10.1063\/1.5062818"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02680186"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1051\/fruits\/2012002"},{"key":"e_1_2_8_24_1","first-page":"20","article-title":"The use of medium\u2010chain triglycerides in gastrointestinal disorders","volume":"41","author":"Shah N. 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