The enhancement of orange oil oxidation by sulphur dioxide
- 1 February 1972
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (2) , 207-213
- https://doi.org/10.1002/jsfa.2740230208
Abstract
Reactions at 35°C of orange oil in contact with air and water were investigated by gas‐liquid chromatography (g.l.c.) and by oxygen absorption measurements. Degradation of the orange oil was reduced in the presence of citric acid, but addition of sulphur dioxide caused a drastic increase, the extent and the rate of which were proportional to the initial concentration of the preservative. Several degradation products were identified.Keywords
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- 537. Autoxidation of limoneneJournal of the Chemical Society, 1965