Journal of the American Oil Chemists Society covers the chemistry and the processing of fats and oils, from the crude seed to the refined bottle and on to the industrial material made from the residue.《Journal of the American Oil Chemists Society》收的是油脂的化学与加工，从一粒种子榨出的原油，到精炼装瓶的成品，再到下脚料做成的工业原料。
The society behind it also takes in soaps, detergents and surfactants, and that inheritance shows in the range of surface-active material that turns up in its pages.它背后的学会也管肥皂、洗涤剂与表面活性剂，这份家底体现在刊里出现的那些表面活性物质上。
Edible oil processing is the largest single subject. Refining, bleaching, deodorisation and the removal of minor components are reported as process studies with yields and losses attached.食用油加工是最大的单块。精炼、脱色、脱臭与微量成分的脱除，都按工艺研究来写，得率与损失一并列出。
Physical properties are treated as a subject in themselves. Crystallisation, polymorphism, solid fat content and the way a fat binds liquid oil decide whether a product holds its shape on a shelf.物性本身当一门学问写。结晶、晶型、固体脂含量，以及脂肪把液态油锁住的本事，决定一件产品在货架上能不能挺住形状。
Oleogels run through recent volumes, as a way of turning liquid oil into a structured material without saturated fat, and the journal gave them a virtual issue of their own.油凝胶贯穿近几卷，用它是把液态油变成结构化材料而不靠饱和脂肪的路子，这份刊曾为它单独出过一期虚拟专辑。
Analysis is a standing subject, because a lipid is only as good as the method that measures it. Chromatographic separation, spectroscopic determination and rapid at-line tests all find room.分析是常设的一块，因为一种脂好不好，全看量它的方法准不准。色谱分离、光谱测定与车间线上的快检，都能在这里找到位置。
The journal has carried method papers for so long that its older volumes are still cited for procedures that no textbook has taken over.这份刊收方法论文收了很久，老卷里的一些操作程序至今仍被引用，教科书没有接过去。
Nutrition and health appear on the lipid side of the question, dealing with fatty acid composition, oxidation products and what survives digestion rather than with clinical endpoints.营养与健康从脂这一侧入手，谈脂肪酸组成、氧化产物与消化之后还剩下什么，不谈临床终点。
Industrial and non-food uses sit alongside the edible ones. Biodiesel, lubricants, coatings and oleochemical feedstocks are regular subjects and are reviewed by the same standards as a frying oil study.工业与非食用用途跟食用用途并排。生物柴油、润滑油、涂料与油化原料都是常题，审稿标准与一篇煎炸油研究并无两样。
Oxidation is the thread that ties the sections together, since rancidity spoils food, lubricant and feedstock alike, and the antioxidants that slow it are a recurring subject.氧化是串起各栏的那根线，哈败对食品、润滑油与工业原料一视同仁，而延缓它的抗氧化剂是反复出现的题目。
Papers are short and factual, built around data tables and figures, and a reader can usually take the conclusion from the abstract without the argument in between.论文短而实，围绕数据表与图搭起来，读者通常只看摘要就能拿到结论，中间那段论证可以略过。
The journal does not run clinical trials, and it does not run economic or policy analysis. A study of what a fat does belongs here, a study of what a market does does not.这份刊不登临床试验，也不登经济或政策分析。研究一种脂干了什么，可以投这里，研究一个市场干了什么，不行。
History
Volume 24 came out in 1947, the year the journal took the name it still carries, so the numbering reaches back more than twenty years before that.第 24 卷出在 1947 年，正是这份刊改用今天这个名字的一年，编号因此往前数到二十多年以前。
The American Oil Chemists Society has published it throughout, and the journal has served as the society's record of methods as much as of findings.它自始至终由美国油类化学家学会出版，对学会来说，这份刊记下的方法几乎与记下的发现一样重要。
Volume 100 fell in 2022 and 2023. Silvana Martini wrote an anniversary editorial in 2022 and edited a virtual issue for the occasion in 2023.第 100 卷落在 2022 与 2023 两年。2022 年 Silvana Martini 写了周年社论，2023 年又为这件事编了一期虚拟专辑。
Twelve issues a year have been the rhythm for most of the run, and volume 103 carries 2026.一年十二期是大部分年份的节奏，第 103 卷对应 2026 年。
Output runs between about a hundred and a hundred and fifty papers a year now. It peaked at 246 in 2011, when the journal was taking in more applied work than it does today.如今一年大约一百到一百五十篇。2011 年曾到 246 篇的高点，那时它收的应用类稿件比现在多。
The publisher is Wiley, which runs the title for the society and hosts it on its own platform.出版方是 Wiley，替学会经营这份刊，也把它放在自家平台上。
Volume numbering and Crossref deposits agree on the century, and the deposit carries the full run back to the earliest volumes that were registered.卷号与 Crossref 的存缴在这个百年上对得上，存缴里最早登记的那几卷也都在。
The impact factor was 1.849 in 2021 and 1.952 in 2022, dipped to 1.9 in 2023 and then rose to 2.4 in both 2024 and 2025.影响因子 2021 年 1.849，2022 年 1.952，2023 年略落到 1.9，2024 与 2025 两年都升到 2.4。
The five-year figure of 2.5 is above the two-year figure, which fits a journal whose methods papers age well.五年影响因子 2.5 高过两年值，这与一份方法论文耐老的刊相称。
Total citations are 10,046 and the cited half-life is 17.6 years, the longest in this batch by a wide margin and a sign of how much of the citation traffic goes to work done decades ago.总被引 10,046 次，引用半衰期 17.6 年，在本批里遥遥领先，说明很大一部分引用流向了几十年前做的工作。
The Journal Citation Indicator is 0.34. The title sits in Q3 of both Applied Chemistry, at 43 of 77, and Food Science and Technology, at 119 of 187.期刊引文指标 0.34。它在应用化学与食品科学与技术两个门类里都列 Q3，前者 77 种刊中排第 43，后者 187 种刊中排第 119。
Gold open access accounts for 19.81 per cent of the content, and the journal remains a subscription title in the main.金色开放获取占全部内容的一成九点八一，整体上这份刊仍是订阅刊。
Medline indexed it from volume 40 number 4 of April 1963 to volume 56 number 10 of October 1979, and PubMed carries the same window. A reader looking for recent material there will not find it.Medline 收录的是 1963 年 4 月第 40 卷第 4 期到 1979 年 10 月第 56 卷第 10 期这一段，PubMed 上也是同一个窗口。想在那里找近期文献的读者会扑空。
The society's divisions supply both the authors and the referees, so a paper on frying oil is judged by people who run fryers.学会的各分部既出作者也出审稿人，一篇讲煎炸油的稿子，评它的人是自己开油锅的。
Editors
Silvana Martini has been editor-in-chief since 2021, when she took over from James A. Kenar.主编 Silvana Martini 自 2021 年接任，前任是 James A. Kenar。
Kenar's parting piece in volume 98 was titled Final thoughts as Editor-in-Chief, and it closed a term that had begun five years earlier.Kenar 在第 98 卷的告别文章题为《Final thoughts as Editor-in-Chief》，收束的是五年前开始的那一届任期。
Before him came Richard W. Hartel, whose own farewell in volume 93 of 2016 marked ten years in the chair.在他之前是 Richard W. Hartel，2016 年第 93 卷上他自己的告别文章，记的是在这把椅子上坐满十年。
Martini works on the physical side of lipids, on crystallisation, on oleogels and on how a fat holds liquid oil, and her own papers in the journal go back to 2007.Martini 做的是脂的物性，结晶、油凝胶、脂肪如何锁住液态油，她发在这份刊上的论文可以追到 2007 年。
That background shows in what the journal now takes seriously. A product is judged on texture and stability as well as on composition, and a paper that reports only a fatty acid profile is asked for more.这个出身看得出在它如今看重什么上。一件产品既按组成评，也按质地与稳定性评，只报一份脂肪酸组成的稿子会被要求补料。
Jill K. Winkler-Moser co-signed the 2016 editorial that announced a year of change, and the journal has kept the habit of explaining its own adjustments in print.Jill K. Winkler-Moser 与 Martini 联署了 2016 年那篇宣布变革之年的社论，这份刊从此养成一个习惯，自己的调整要在纸上讲明白。
Kenar stayed close to the title after standing down. He co-edited the oleogels virtual issue with Martini in 2023, and the handover looks less like a break than a change of desk.Kenar 卸任后并没有走远。2023 年他与 Martini 合编了油凝胶虚拟专辑，这次交班看上去不像断裂，倒像换了张桌子。
Special issues follow the society's annual meeting, and Martini has edited them for the 2023 and the 2024 gatherings.专辑跟着学会年会走，2023 与 2024 两年的年会专辑都由 Martini 主编。
Editors are appointed by the society from its own membership rather than recruited by the publisher, which keeps the journal's judgement close to the industry it serves.编辑由学会从自己的会员里任命，出版社不经手遴选，这份刊的判断因此贴近它所服务的行业。
Manuscripts go through the publisher's submission system, and the journal asks that a paper on a new method say plainly what it improves on the method it replaces.稿件走出版社的投稿系统，刊方要求讲新方法的稿子明说它比所替代的那套好在哪里。