Mustard seed processing: essential oil composition

Autor:	L. T. Black, G. C. Mustakas, L. D. Kirk
Rok vydání:	1964
Předmět:	food.ingredient Chromatography General Chemical Engineering Organic Chemistry Allyl amine Mustard seed law.invention chemistry.chemical_compound food Lead (geology) chemistry Sinigrin Erucic acid law Composition (visual arts) Food science Essential oil
Zdroj:	Journal of the American Oil Chemists' Society. 41:599-602
ISSN:	0003-021X
Popis:	Recent investigations into the processing of oriental mustard seed for production of livestock feed and of lipid-containing erucic acid have stimulated interest in the composition of the by-product essential oil. The development of a method for analysis of this oil by gas-liquid chromatography has led to the demonstration of an equilibrium reaction between the two main constituents. A similarity in composition and response to heat is shown between the natural essential oil and oils prepared synthetically. These observed similarities should lead to a better understanding of the enzymatic reaction responsible for release of this oil from the seed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::15a3f0b935692f822bec53d4bbcdc523 https://doi.org/10.1007/bf02664974 Zobrazit plný text záznamu Full text from SpringerLink Plný text