OCCURRENCE OF PYRIDINES AND OTHER BASES IN ORANGE OIL

被引：20

作者：

THOMAS, AF

BASSOLS, F

机构：

[1] Research Laboratories, Firmenich SA, CH-1211 Genéve 8

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 11期

关键词：

D O I：

10.1021/jf00023a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Cold-pressed Florida (Valencia) orange oil contains a series of bases, the main one of which is 3-hexylpyridine at ca. 20 ppb. Smaller amounts of 3-heptyl-, 3-octyl-, and 5-hexyl-2-methylpyridine are also present, as are 3-(4-methylpentyl)- and 3-(4-methylhexyl)pyridine. There are traces of other, more generally known, pyridines. 3-Hexyl-, 3-heptyl-, and 3-octylpyridine and 5-hexyl-2-methylpyridine were also detected in Brazilian (Pera) orange oil. The flavor threshold concentration of 3-hexylpyridine in water is 0.28 ppb.

引用

页码：2236 / 2243

页数：8

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