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mentha_spicata_l [2018/08/31 10:29]
andreas |
mentha_spicata_l [2019/03/01 15:12]
andreas |
| [Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013] | [Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013] |
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| | "...(-)-carvone was the most potent odorant in all three spearmint oils. In Native spearmint oil, other potent odorants included eugenol (clove), ethyl-2-methylbutyrate (fruity), β-damascenone (applesauce), (3E,5Z)-1,3,5-undecatriene (tape), and methional (cooked potato). In Scotch spearmint oil, other potent odorants were eugenol, (3E,5Z)-1,3,5-undecatriene, β-damascenone, isoeugenol, and an unknown minty odorant (RIWAX= 1719). In Macho mint oil, additional potent odorants included eugenol, (3E,5Z)-1,3,5-undecatriene, ethyl-2-methylbutyrate, and β-damascenone. Important odorants which remain unknown include two minty odorants (RIWAX= 1425 and 1719), a bread-like odorant (RIWAX= 1434), and an insect repellent-like odorant (RIWAX= 2366)... some compounds, such as dimethyl trisulfide and 3-methyl-2-butene-1-thiol, had high FD factors yet were not detectable by GC-MS. This can be attributed to the low odor thresholds of these compounds. The threshold for dimethyl trisulfide is 0.01 parts per billion, and the threshold for 3-methyl-2-butene-1-thiol is 1.2 parts per trillion (Buttery et. al., 1976; Fritsch and Schieberle, 2005). These trace potent odorants are typically overlooked due to their low concentrations, yet are significant to the overall flavor of spearmint oils." \\ |
| | [Kelley, Lauren. "Analysis of potent odorants in spearmint oils." (2014)] [[https://www.ideals.illinois.edu/bitstream/handle/2142/50415/Lauren_Kelley.pdf]] |
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| Aroma extract dilution analysis (AEDA) of spearmint oils showed (R)-(−)-carvone as the most potent odorant. Additional predominant odorants included eugenol, ethyl (S)-(+)-2-methylbutanoate, (E)-β-damascenone, and (3E,5Z)-1,3,5-undecatriene. "Among the compounds quantitated, those with the highest OAVs were (R)-(−)-carvone, 1,8-cineole, (E,Z)-2,6-nonadienal, (E)-β-damascenone, and (3E,5Z)-1,3,5-undecatriene." \\ | Aroma extract dilution analysis (AEDA) of spearmint oils showed (R)-(−)-carvone as the most potent odorant. Additional predominant odorants included eugenol, ethyl (S)-(+)-2-methylbutanoate, (E)-β-damascenone, and (3E,5Z)-1,3,5-undecatriene. "Among the compounds quantitated, those with the highest OAVs were (R)-(−)-carvone, 1,8-cineole, (E,Z)-2,6-nonadienal, (E)-β-damascenone, and (3E,5Z)-1,3,5-undecatriene." \\ |
| [Kelley, Lauren E., and Keith R. Cadwallader. "Identification and quantitation of potent odorants in spearmint oils." Journal of Agricultural and Food Chemistry (2017).] | [Kelley, Lauren E., and Keith R. Cadwallader. "Identification and quantitation of potent odorants in spearmint oils." Journal of Agricultural and Food Chemistry (2017)] |
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| | "While L-carvone represents about 60-75% of spearmint oil, it doesn't provide the distinct odor and flavor of the natural spearmint oil, which in addition to L-carvone contains carveol (0.4-0.7%), carvyl acetate (1-2%), dihydrocarveol (0.1-0.2%), and dihydrocarvyl acetate (0.3-0.4%) among many other components... L-carvyl acetate and L-dihydrocarvyl acetate, are essential for creating the distinct spearmint flavor." \\ |
| | [Kolomeyer, Gennadiy G.; Ferone, Douglas. Spearmint flavor enhancer. U.S. Patent Application Nr. 10/119,096, 2018] [[https://patents.google.com/patent/US10119096B2/en]] |
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