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Natural skin coating of the apple and its influence on scald in storage: IV. —Oxidation products of α‐farnesene
Author(s) -
Filmer A. A. E.,
Meigh D. F.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220410
Subject(s) - chemistry , ketone , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , gas chromatography , methyl vinyl ketone , food science , chromatography , catalysis
Among the products of aerial oxidation of a‐farnesene are carbonyl compounds of lower molecular weight. Several of these have been analysed, as free compounds or derivatives, with the aid of gas chromatography and mass spectrometry. Some of the identified compounds are known to have no effect on scald but three of them, pyruvaldehyde, methyl vinyl ketone and 6‐methyl‐5‐hepten‐2‐one, require further study.