Mint components

The oxygen atom of these materials is found either at the 2- or the 

The ketones derived from menthol, like the alcohols, all have intense minty odours. All of them occur widely in mints. The levels (typically 

25-50%) at which menthone occurs are usually higher than those of the other ketones. Menthone also occurs at low levels in geranium. Pulegone is the major component of Pennyroyal Oil Mentha pulegium) from which it takes its name, occurring at up to 75%. The richest source of 

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The purpose of the present work is to measure the total antioxidant activity of a water mint extract by voltammetric method and to study the mechanisms of influence of mint components on the process of ER O. Concurrently measurements of the total phenol AO content were carried out by an ammetric method [9], The object of... 

Source Major component in pine oil (quoted, Verschueren, 1983). Also present in a variety of rosemary shoots (330-3,290 ppm) (Soriano-Cano et al., 1993), anise-scented basil leaves (1,785 ppm) (Brophy et al, 1993), Iberian savory leaves (2,660 ppm) (Arrebola et al., 1994), African blue basil shoots (7,000 ppm), Greek sage (160-5,040 ppm). Montane Mountain mint (3,395-3,880 ppm), yarrow leaves (45-1,780 ppm), and coriander (100-1,300 ppm) (Duke, 1992). 

The alloy of silver with copper constitutes plata and coin the proportions are fixed by the legislature of the country in which the mixture is worked. In this country the same alloy is employed both for the purposes of the mint and tire uses of the silversmith it is composed of ll l of silver, and 09 of copper, and this mixturo is known by the namo of standard silver, A pound tray, therefore, of the standard silver of this country consists of eleven os, two dwta. pure silver, and eighteen dwta. of copper. Its density is 10 3 its calculated density, according to tbe mean of- the components, 10-5 so that the metals dilate a little on combi mug. 

The odor of a freshly crushed mint leaf, like many plant odors, is due to the presence in the plant of volatile C10 and Ci5 compounds, which are called terpenes. Isolation of these substances from the various parts of plants, even from the wood in some cases, by steam distillation or ether extraction gives what are known as essential oils. These are widely used in perfumery, as food flavorings and medicines, and as solvents. Among the typical essential oils are those obtained from cloves, roses, lavender, citronella, eucalyptus, peppermint, camphor, sandalwood, cedar, and turpentine. Such substances are of interest to us here because, as was pointed out by Wallach in 1887 and reemphasized by Ruzicka in 1935, the components of the essential oils can be regarded as derived from isoprene ... 

Examples of monoterpenes include the linear aldehyde citral, which is found in many essential oils, and the (cis) alcohol geraniol, a major component of oil of geranium. Cyclic monoterpenes include limonene, menthol, pinene, camphor, and carvone, major components of lemon oil, mint oil, turpentine, camphor oil, and caraway oil, respectively. Sesquiterpenes include farnesol, a component of rose oil, and bisabolene, a component of Bisabol myrrh. The diterpenes include phytol, a component of chlorophyll, and vita-... 

Major components and compositions of CO2 extracted and distilled spearmint oils are shown in Table 2. A comparison of composition of the produced spearmint oils with the composition of other mint oils (published in the literature [6]) shows that a very special population was investigated. In particular, carvone and its related compounds and pulegone have been found as main components. Gas chromatografic analysis showed significant differences in composition of the SFE products and the distilled oil. The distilled essential oil contained more dihydrocarvone and less pulegone than the CO2 extracted counterpart. 

Typical products Sugared almonds, mint imperials, nonpareils, sugar-coated chocolate beans Jelly beans, dolly mixture components... 

Because of the ease of qualitative analysis, first through distillation to isolate major components and, subsequently, through GLC, volatile oils have consistently attracted the attention of chemotaxonomists. These oils are almost invariably complex mixtures in which monoterpenes and/or sesquiterpenes usually predominate, although the bios)mthetically unrelated phenylpropanes can also be important. Some of the earliest studies on the genetic control of SM involved the oils of mints, Mentha (Murray, 1960). Volatile oils yielded the first properly documented examples of chemical races (Penfold and Morrison, 1927 Sutherland and Park, 1967), while Zavarin and co-workers (1971) provided clear evidence for the impact of environmental factors on the composition of volatile oil. Because of the comparative nature of GLG analysis, volatile oils were among the first compounds to be extensively studied at the population level and to be subjected to numerical analysis. The work of Adams on Juniperus in south-eastern USA... 

Carveol (5) is one of the minor components responsible for the odour of spearmint, and is easily prepared by reduction of carvone. Isopulegol (6) is prepared from citronellal, as discussed in the section on menthol below, and is a precursor to other materials in the group. The phenols carvacrol (7) and thymol (8) are important in some herbal odour types, but the major use for thymol is as a precursor for menthol q.v. Piperitone (9) and pulegone (10) are strong minty odorants, the latter being the major component of pennyroyal oil. 1,8-Cineole (11) is the major component of such eucalyptus oils as Eucalyptus globulus. These oils are inexpensive and so there is no need to prepare cineole synthetically. Menthofuran (12) is an important minor component of mint oils and can be prepared from pulegone. 

Carvone is the principal odour component of spearmint oil. Both the oil and synthetic 1-carvone are used as ingredients in mint flavours. The synthetic material is made from d-limonene, which is the major component of orange oil and therefore is available as a by-product of orange juice production. Quest International is the world s major producer of 1-carvone. The classical chemistry used to produce 1-carvone is shown in Figure 4.19. The chirality of the carvone is crucial to the odour, since the enantiomeric d-carvone has an odour reminiscent of dill or caraway rather than spearmint. It is therefore important that any... 

In this system, surprisingly only (E)-2 hexenol was oxidized. Thus this observation was applied to developing natural green notes. The natural C6 alcohols mixture used was composed of (E)-2-hexenol, (Z)-3-hexenol and hexanol and was isolated as the top fraction of mint oils from distillation. In terms of green note, (E)-2-hexenol is less valuable. On other hand, its aldehyde form (E)-2-hexenal is quite an important component of green notes. Figure 4 shows Candida boidinii SA051 could selectively oxidize (E)-2-hexenol in the mixture to desirable (E)-2-hexenal. 

As an example of the co-existence of systematic, semi-systematic and trivial names, we could look at the monoterpenoid ketone, carvone. Carvone occurs in both enantiomeric forms in nature, the laevo-form in spearmint and the dextro-form in caraway. The trivial name carvone is derived from the Latin name for caraway, Carum carvi. The basic carbon skeleton is that of l-isopropyl-4-methylcyclohexane. This skeleton is very common in nature and is particularly important in the genus Mentha, which includes various types of mint, since it forms the backbone of most of the important components of mint oils. The skeleton has therefore been given the name p-menthane and the numbering system used for it is shown in Figure 1.3. Therefore, any of the following names may be used to describe the same molecule carvone, p-mentha-1,8-dien-6-one and 1 -methyl-4-(l-methylethenyl)cyclohex-l-ene-6-one. To classify it, we could say it was an unsaturated ketone of the /7-menthane family of monoterpenoids. 

Let s look at the relationship between mass and number of components more closely by using our candy example. The individual candies have the masses 15 g (mints) and 5 g (jelly beans). Consider several cases. 

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