Flavors spearmint

Flavor. Dentifrices are used to refresh the oral cavity. Flavor oils and other flavoring materials are key to that function (see Flavors and spices). Generally recognized as safe (GRAS) flavors or flavors from approved lists are used. The most popular flavors are peppermint [8006-90-4], spearmint [8008-79-5], cinnamon [8006-79-9], and mixtures of these. Menthol is a principal constituent of the mint flavors and a source of refreshment and coolness. 

Aldehydes occur naturally in essential oils and contribute to the flavors of fruits and the odors of plants. Benzaldehyde, C6H5CHO (8), contributes to the characteristic aroma of cherries and almonds. Cinnamaldehvde (9) is found in cinnamon, and vanilla extract contains vanillin (10), which is present in oil of vanilla. Ketones can also be fragrant. For example, carvone (Section 18.1) is the essential oil of spearmint. 

Finally, another unique formulation is a chewable tablet available to women who have difficulty swallowing medications. Ovcon 35 (norethindrone/ethinyl estradiol) has all 28 tablets in chewable form and has added spearmint flavoring.30 Along with each of these unique oral contraceptives, there are preparations currently being studied that contain 24 active pills and 4 placebo pills per pack, shortening the hormone-free period.1... 

The flavor and fragrance industry has expanded so much that the plants required to supply the raw materials are now grown on a very large scale. Examples are the peppermint and spearmint plantations in the United States, the lavandin plantations in southern France and the cornmint plantations in China and India. 

By far the most spearmint oil is used for flavoring toothpaste and chewing gum. Smaller quantities are used in other oral care products and in pharmaceutical preparations. FCT 1976 (16) p.871 [8008-79-5], [84696-51-5]. 

Spearmint - [FLAVORS AND SPICES -SPICES] (Vol 11) -use m dentifrices [DENTIFRICES] (Vol 7)... 

Thaumatin is 1600-3000 times sweeter than sucrose. However, it has unusual taste profile slow in onset, followed by intensification to lingering sweetness, with a licorice-type aftertaste (Table 1). To achieve a taste closer to that of sucrose, thaumatin must be blended with other intense sweeteners or with sugars. By combining thaumatin with alanine and organic acids, there is a doubling in sweetness and a reduction in the aftertaste and in the delay in sweetness. Thaumatin has the ability to enhance certain flavors and aromas, such as those in peppermint, spearmint, coffee, and ginger (8,57,58,123,125). 

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...

Many other ketones and aldehydes are used as flavorings and additives to foods, drugs, and other products. For example, benzaldehyde is the primary component of almond extract, and (- )-carvone gives spearmint chewing gum its minty flavor. Table 18-4 lists some simple ketones and aldehydes with well-known odors and flavors. Pyrethrin, isolated frompyrethrum flowers, is commercially extracted for use as a natural insecticide. Natural or not, pyrethrin can cause severe allergic reactions, nausea, vomiting, and other toxic effects in animals. 

Optical isomers of carvone have totally different flavors. The D+ form is characteristic of caraway the L- form is characteristic of spearmint. 

D-Limonene is a compound found in many natural oils, including orange, lemon, grapefruit, berry, leaf, caraway, dill, bergamot, peppermint, and spearmint, and is used as a flavor additive in some foods, beverages, and chewing gum. 

Derivation (1) Lemon, bergamot, caraway, orange, and other oils, (2) peppermint and spearmint oils. Use Flavoring, fragrance and perfume materials, solvent, wetting agent, resin manufacture. 

The desired optical isomer can sometimes be produced as a natural product. The caraway and spearmint flavors men-... 

Properties. The carvones are colorless to slightly yellow liquids. (-l-)-Carvone has a herbaceous odor reminiscent of caraway and dill seeds, whereas (-)-carvone has a herbaceous odor reminiscent of spearmint. Depending on the reaction conditions, hydrogenation of carvone yields either carveols or dihydrocarvone, which are also used as flavor compounds. When treated with strong acids, carvone isomerizes to carvacrol. 

Flavor of Microbial Transformation Products. The flavor of terpenoids produced by microbial transformation was evaluated. (-)-Carvone (1) is well known as a spearmint flavor component. Transformation products (4 - 7) of 1 had peppermint-like flavor although these are slightly different to each other in terms of the odor quality. The metabolites, bottrospicatols (10a and 10b) Streptomyces species did not have a characteristic flavor but quite different activities (Figure 8). (+)-Bottrospicatal (15) which was produced by the oxidative reaction of (+)-bottrospicatol (10a) with CrOa in pyridine had a weak spice-flavor (slightly black-pepper like). The ester derivatives (13 in Figure 7) had a weak medicinal flavor. The flavor of acetyl ester (13a) was the strongest of all. 

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. 

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. 

Products and Uses Frequently used in beverages, ice desserts, candies, gum, bakery goods, perfumes, toilet soaps, OTC (over-the-counter) medications, candy mints, and breath mints. Flavoring for liqueur, mints, and spices. This (/-) form occurs principally in spearmint oil. 

Akdogan, M., M.N. Tamer, E. Cure, et al. 2007. Effect of spearmint (Mentha spicata Labiatae) teas on androgen levels in women with hirsutism. Phytother. Res. 21(5) 444-447. Andersen, K.E. 1978. Contact allergy to toothpaste flavors. Contact Dermat. 4(4) 195-198. 

Impact compound. The name for flavor compounds that decisively influence the character of an aroma or flavor, e.g., (-)- carvone in spearmint oil, citral in lemon oil, filbertone in filbert flavor, or vanillin in vanilla. For further examples, see literature. Lit. J.Food Sci.29, 158ff. (1964) Maarse.p. 237,292,456. 

Procedure Mix surfactant and fragrance oil with enough heat to make a clear solution. Add water slowly with stirring. This procedure can also be used to solubilize the flavor oils methyl salicylate, peppermint oil, or spearmint oil in water (5, 7, 5 g, respectively, of polysorbate-80 per gram of oil) for mouthwash. 

Many compounds found in nature contain an aldehyde or ketone functional group. Vanilla and cinnamon flavorings are naturally occurring aldehydes. Two isomers of the ketone carvone impart the characteristic flavors of spearmint leaves and caraway seeds. 

Synonyms Mentha viridis Mentha viridis extract Spearmint extract Definition Extract of the spearmint, Mentha viridis Uses Natural flavoring agent in foods Spearmint (Mentha viridis) oil CAS 8008-79-5 FEMA 3032... 

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