Stability of 3,6-Dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran in Aqueous Buffer Solutions |
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| Authors: | R. HUOPALAHTI,E. HÄ NNINEN |
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| Affiliation: | Authors Huopelehti end Hänninen are affiliared with the Dept. of Chemistry &Biochemistry, Laboratory of Food Chemistry, Univ. of Turku, SF-20500 Turku, Finland. |
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| 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. |
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