Synthetic wintergreen oil

OIC ACID METHYL-o-HYDROXYBENZOATE METYLESTER KYSELINY SALICYLOVE (CZECH) NATURAL WINTERGREEN OIL OIL OF WINTER-GREEN SAUCYLIC ACID, METHYL ESTER SWEET BIRCH OIL SYNTHETIC WINTERGREEN OIL TEABERRYOIL WINTERGREEN OIL (FCC) WINTERGREEN OIL, SYNTHETIC... 

Wintergreen Oil. Water distillation of the leaves of Gaultheriaprocumbens L. yields an oil which consists of essentially one chemical constituent, methyl saUcylate. Because of this, the oil has been almost totally replaced by the synthetic chemical. Natural oil of wintergreen [68917-75-9] is a pale yellow to pinkish colored mobile Hquid of intensely sweet-aromatic odor and flavor. The oil or its synthetic replacement find extensive use in pharmaceutical preparations, candy, toothpaste, industrial products, and in rootbeer flavor. In perfumery, it is used in fougnre or forest-type fragrances. 

Methoxycarbonyl) phenol Methyl hydroxybenzoate Methyl 2-hydroxybenzoate Methyl o-hydroxybenzoate Oil of wintergreen Sweet birch oil Synthetic oil of wintergreen Teaberry oil Wintergreen oil Classification Aromatic organic compd. 

Volatile oil formerly official in U.S.P. and currently official in F.C.C. (see sweet birch oil). Wintergreen oil is slightly levorotatory, while sweet birch oil and synthetic methyl salicylate are optically inactive. 

Essential oils are obtained from fmits and flowers (61,62). Volatile esters of short- and medium-chain carboxyHc acids or aromatic carboxyHc acids with short- and medium-chain alcohols are primary constituents of essential oils, eg, ethyl acetate in wines, brandy, and in fmits such as pineapple ben2yl acetate in jasmine and gardenia methyl saHcylate in oils of wintergreen and sweet birch. Most of these naturally occurring esters in essential oils have pleasant odors, and either they or their synthetic counterparts are used in the confectionery, beverage, perfume, cosmetic, and soap industries (see Oils, essential). 

Methyl 2-hydroxybenzoate (methyl salicylate, oil of wintergreen) occurs in many plants, but it also is readily prepared synthetically by esterification of... 

Essential oils are concentrated extracts or steam distillates of aromatic plants. Oils such as wintergreen or jasmine have been added to enhance the flavor and smell of food for centuries and are key components of perfumes. Chemical analysis of these oils reveals that the overall smell is due to complex mixtures of small molecules, many of which contribute to the smell of the oil. Indole and indolic compounds are common components of these mixtures. Natural jasmine oil typically contains about 2.5% indole. Over time, the increasing cost of raw materials and processing has led to efforts to produce simpler nfixtures that would have the same sensory effect. Reasonable approximations of many of these oils can be made today with completely synthetic components. Despite these advances, the imporl/export market for natural essential oils in 2008 still was a respectable 2.5 billion (See PDF download from http //www.cmm.org/index.php optiOTi=com docman task). 

Methyl salicylate is derived from oil of wintergreen—Gaultheria procumbens (Ericaceae). It is an aromatic ester derived from salicylic acid and methanol, though it can now be produced synthetically. Methyl salicylate is mainly used in topical applications and liniments as a counter-irritant and antirheumatic. Internal administration is not recommended since it is quite toxic in large doses. 

The original identifications of character aroma compounds were from isolates of spice oils and herbs. Many of these early discoveries paralleled developments in synthetic organic chemistry (9). The first identifications and syntheses of character flavor molecules include benzaldehyde (cherry), vanillin (vanilla), methyl-salicylate (wintergreen), and cinnamaldehyde (cinnamon). A listing of character impact compounds found in herb and spice flavors is presented in Table 1. 

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