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EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARAWAY
Author(s) -
YIN YUSEN,
ZARGHAMI N.,
HEINZ D. E.
Publication year - 1970
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.1365-2621.1970.tb04800.x
Subject(s) - limonene , chemistry , carvone , chemical constituents , chemical composition , essential oil , environmental chemistry , chromatography , food science , organic chemistry
SUMMARY The major volatile components of caraway seed oil were isolated and identified; and the effects of heat and pH on these volatile constituents were studied. Gas chromatographic analysis of the treated oil indicated that the two principal components, carvone and limonene, undergo little change even when subjected to harsh conditions. The chemical nature of the trace components changes only when the oil is subjected to high temperature or to solutions of varying pH.