Natural skin coating of the apple and its influence on scald in storage: IV.—Oxidation products of α-farnesene |
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| Authors: | A. A. E. Filmer D. F. Meigh |
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| Affiliation: | A.R.C. Food Research Institute, Colney Lane, Norwich, NOR 70F |
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| Abstract: | Among the products of aerial oxidation of a-farnesene are carbonyl compounds of lower molecular weight. Several of these have been analysed, as free compounds or derivatives, with the aid of gas chromatography and mass spectrometry. Some of the identified compounds are known to have no effect on scald but three of them, pyruvaldehyde, methyl vinyl ketone and 6-methyl-5-hepten-2-one, require further study. |
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