Carvone: Why and how should one bother to produce this terpene

被引：300
作者：
de Carvalho, CCCR [1 ]
da Fonseca, MMR [1 ]
机构：
[1] Univ Tecn Lisboa, Ctr Engn Biol & Quim, Inst Super Tecn, P-1049001 Lisbon, Portugal
来源：
FOOD CHEMISTRY | 2006年 / 95卷 / 03期
关键词：
carvone; caraway; dill; spearmint; chemical synthesis; biotechnologycal synthesis;
D O I：
10.1016/j.foodchem.2005.01.003
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
D-Carvone or (4S)-(+)-carvone has a caraway/dill odour and is the main constituent of caraway (Caruin 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. (c) 2005 Elsevier Ltd. All rights reserved.
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收藏
页码：413 / 422
页数：10
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