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Isolation and determination of optically pure carvone enantiomers from caraway ( Carum carvi L.), dill ( Anethum graveolens L.), spearmint ( Mentha spicata L.) and Mentha longifolia (L.) Huds.
Author(s) -
Ravid Uzi,
Bassat Michal,
Putievsky Eli,
Weinstein Vera,
Ikan Raphael
Publication year - 1987
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730020303
Subject(s) - carvone , anethum graveolens , mentha spicata , chemistry , flavour , enantiomer , essential oil , botany , stereochemistry , chromatography , food science , limonene , biology
Optically pure (S)‐(+)‐carvone was isolated from the essential oils of the fruits of caraway and dill. Optically pure (R)‐(−)‐carvone was isolated from the essential oils of the leaves of spearmint and Mentha longifolia. Determination of the enantiomeric purity of the natural flavour was performed by 1 H‐NMR spectroscopy using a chiral lanthanide shift reagent, Eu(hfc) 3 .