TY - JOUR
AU - HÄNNINEN, E.
AB - ABSTRACT 3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran, one of the major aroma compounds in the dill herb, was isolated from the flowering dill and its stability in aqueous buffer solutions in the pH range 2 ‐ 8 at different temperatures between 5 and 100°C was tested. The decomposition followed first‐order kinetics and was dependent on the pH of the solution. The studied compound had maximal stability at pH 4. The half‐life of the benzofuranoid at 20°C and pH 4 was 122 days.
TI - Stability of 3,6‐Dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran in Aqueous Buffer Solutions
JF - Journal of Food Science
DO - 10.1111/j.1365-2621.1985.tb13050.x
DA - 1985-07-01
UR - https://www.deepdyve.com/lp/wiley/stability-of-3-6-dimethyl-2-3-3a-4-5-7a-hexahydrobenzofuran-in-aqueous-gZsE1Vk02b
SP - 1198
VL - 50
IS - 4
DP - DeepDyve
ER -