𝔖 Bobbio Scriptorium
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The enhancement of orange oil oxidation by sulphur dioxide

✍ Scribed by J. H. Beard; B. C. Fletcher; E. C. H. Van Beresteyn

Publisher
John Wiley and Sons
Year
1972
Tongue
English
Weight
358 KB
Volume
23
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Reactions at 35Β°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.

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