Flavor Chemicals 4- Carvone

Citrus oils are used in a wide variety of applications in many major industries which include flavor, beverage, food, cosmetics, soap, pharmaceutical, chemical and insecticide. The most important outlet is the flavor industry. The major component, d-limonene, is used for the manufacture of materials like spearmint oil flavor, 1-carvone, terpene resins and adhesives. 

Others. Due to the high contents of d- mo-nene, in both bitter and sweet orange oils, the oils are also used as major sources of /-limo-nene, which in turn serves as a starting material for the synthesis of carvone, an important flavor chemical (see caraway dioA spearmint). 

Cancer-risk-diet relationship, 262 Canonical correlation analysis, 104 Capsaicin, 15-16 N-(Carboxymethyl)chitosan, preservation of meat flavor, 73 Carrageenan, fat replacement in ground beef, 73-75 Carry-over, description, 57 Carry-through, description, 57 Carvone, headspace analysis, 24,25/ L-Carvone, chemicals resulting in anosmias, 211... 

Table II lists 13 of the most commonly-used chemicals in the flavor industry. For example, cinnamic aldehyde is used for the generation of cassia or cinnamon flavors, carvone for spearmint flavors, citral for citrus flavors, and benzaldehyde for cherry flavors. As can be seen, the known s values for these compounds are...

Carvone is the main component of spearmint oil. It occurs naturally in caraway seeds, dill seeds, gin-gergrass, and spearmint. A pleasant-smelling liquid at room temperature, this chemical is often used as a flavoring agent in liqueurs and chewing gum and is added to soaps and perfumes to improve their aromas. Carvone is one of the "essential oils" that have been used in spices, perfumes, and medicines for thousands of years. 

Biological molecules frequently have the handedness character. The chemical substance responsible for the flavor of spearmint is L-carvone. The substance responsible for the flavor of caraway seeds, which you see in some rye bread, is D-carvone (see Figure 10.16). Here are two substances whose molecules differ only in being mirror images of one another. Yet, they have strikingly different flavors one is minty the other is pungent aromatic. 

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