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The enhancement of orange oil oxidation by sulphur dioxide
Author(s) -
Beard J. H.,
Fletcher B. C.,
Van Beresteyn E. C. H.
Publication year - 1972
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.2740230208
Subject(s) - orange (colour) , chemistry , preservative , sulfur dioxide , citric acid , oxygen , carbon dioxide , sulfur , chromatography , environmental chemistry , pulp and paper industry , organic chemistry , food science , engineering
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.