- Both
carvones are used in the food and
flavor industry. As the
compound most
responsible for the
flavor of caraway, dill, and spearmint,
carvone has been...
- manufacturing. It is also used in
chemical synthesis as a
precursor to
carvone and as a renewables-based
solvent in
cleaning products. The less common...
-
biological actions. For example,(+)-
Carvone is
responsible for the
smell of
caraway seed oil,
whereas (–)-
carvone is
responsible for
smell of spearmint...
-
sensory data
supporting the
difference between the
odors of the
enantiomeric carvones". J. Agric. Food Chem. 19 (4): 785–787. Bibcode:1971JAFC...19..785L. doi:10...
-
Carvone reductase (EC 1.3.99.25) is an
enzyme with
systematic name (+)-dihydrocarvone:acceptor 1,6-oxidoreductase. This
enzyme catalyses the following...
- When ground,
caraway seeds yield up to 7.5% of
volatile oil,
mostly S-
carvone, and 15%
fixed oil of
which the
major fatty acids are oleic, linoleic,...
-
Wikibooks Cookbook has a recipe/module on Dill
Apiole and
dillapiole Carvone Limonene Myristicin Umbelliferone Fresh and
dried dill
leaves (sometimes...
-
isopropyl propanoate (1.8%) and
terpinyl acetate (1.26%);
ketones such as
carvone (0.175%); and a
range of
aldehydes such as
citronellal (0.6%) and 2-methylundecanal...
- (+)-(S)-
carvone + NADH + H+ Thus, the two
substrates of this
enzyme are (+)-trans-carveol and NAD+,
whereas its 3
products are (+)-(S)-
carvone, NADH, and...
- oil of spearmint. The most
abundant compound in
spearmint oil is R-(–)-
carvone,
which gives spearmint its
distinctive smell.
Spearmint oil also contains...
