Volatiles from Oranges. 1. Hydrocarbons. Identified by Infrared, Nuclear Magnetic Resonance, and Mass Spectra | Zendy

TERANISHI ROY | Zendy; SCHULTZ THOMAS H. | Zendy; McFADDEN W. H. | Zendy; LUNDIN R. E. | Zendy; BLACK D. R. | Zendy

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Volatiles from Oranges. 1. Hydrocarbons. Identified by Infrared, Nuclear Magnetic Resonance, and Mass Spectra

Author(s) -

TERANISHI ROY,

SCHULTZ THOMAS H.,

McFADDEN W. H.,

LUNDIN R. E.,

BLACK D. R.

Publication year - 1963

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1963.tb00240.x

Subject(s) - camphene , chemistry , fraction (chemistry) , myrcene , limonene , orange (colour) , boiling , mass spectrum , sesquiterpene , alpha pinene , hydrocarbon , organic chemistry , chromatography , mass spectrometry , essential oil , food science

SUMMARY Investigation of the lower‐boiling fraction of orange volatiles showed the following hydrocarbons: limonene, myrcene, alpha‐pinene, alpha‐thujene, camphene, alpha‐ and gamma‐terpinene, alpha‐phellandrene, p ‐cymene, and p ‐isopropenyltoluene. Four sesquiterpenes were isolated from the higher‐boiling fraction. The major sesquiterpene found has not been related to any known compound. Of those present in less amounts, one has been identified as farnesene, and another as ylangene.

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