Stable peppermint oil having reduced pulegone content and method

Details Stable peppermint oil having reduced pulegone content and method Stable peppermint oil having reduced pulegone content and method

1988-08-18

1989-08-29

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor or flavor adjunct, acidulant or condiment

514783, 131275, C11B 900

Patent

active

048616168

ABSTRACT:
Crystal-clear peppermint oil maintaining its noble character and having a reduced pulegone content, enhanced menthone and menthol content, and improved stability against menthofuran oxidation breakdown is produced by a stereospecific method of reduction by hydrogenation of pulegone in situ using a saturated aqueous solution of sodium sulfite in the presence of glacial acetic acid at approximately neutral pH.

REFERENCES:
patent: 3083105 (1963-03-01), Todd
Farley et al., J. Sci. Food Agric., 31, 1143-1151 (1980), The Natural Variation of the Pulegone Content in Various Oils of Peppermint.
Bicchi et al., Journal of Chromatography, 190, 471-474 (1980), Quantitative Determination of Minor Components in Essential Oils: Determination of Pulegone in Peppermint Oils.
Thorup et al., Toxicology Letters, 19, 207-210 (1983), Short Term Toxicity Study in Rats Dosed with Pulegone and Menthol.
Croteau et al., Archives of Biochemistry and Biophysics, 249, No. 2, 306-315 (Sep. 1986), Metabolism of Monoterpenes.
J. Battaile et al., Phytochemistry, 1968, vol. 7, 1159-1163, Monoterpene Interconversions: Metabolism of Pulegone by a Cell-Free System . . .

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