| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189364 | Food Chemistry | 2006 | 10 Pages |
Abstract
d-Carvone or (4S)-(+)-carvone has a caraway/dill odour and is the main constituent of caraway (Carum carvi) and dill (Anethum graveolens) seed oils whilst l-Carvone or (4R)-(−)-carvone has a sweet spearmint odour and is the main constituent of spearmint (Mentha spicata). Carvone is produced by both extraction and purification of essential oils from caraway, dill and spearmint seeds and by chemical and biotechnological synthesis.The several applications of carvone as fragrance and flavour, potato sprouting inhibitor, antimicrobial agent, building block and biochemical environmental indicator, along with its relevancy in the medical field, justify the interest in this monoterpene.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carla C.C.R. de Carvalho, M. Manuela R. da Fonseca,