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It also occurs to the extent of about 40–60% in dill seed oil (from Anethum graveolens), and also in mandarin orange peel oil. R-(−)-Carvone is also the most abundant compound in the essential oil from several species of mint, particularly spearmint oil (Mentha spicata), which is composed of 50–80% R-(−)-carvone. [9]
Limonene (/ ˈ l ɪ m ə n ˌ iː n /) is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the essential oil of citrus fruit peels. [1] The (+)- isomer , occurring more commonly in nature as the fragrance of oranges, is a flavoring agent in food manufacturing.
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The dehydrogenation of carvone with a palladium-carbon catalyst has been established. [5] It has also been prepared by transalkylation of isopropylated cresols. [19] It is extracted from Origanum oil by means of a 50% potash solution. It is a thick oil that sets at -20 °C to a mass of crystals of melting point 0 °C, and boiling point 236 ...
There is no strict relationship between the R/S, the D/L, and (+)/(−) designations, although some correlations exist. For example, of the naturally occurring amino acids, all are L, and most are (S). For some molecules the (R)-enantiomer is the dextrorotary (+) enantiomer, and in other cases it is the levorotary (−) enantiomer. The ...
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For example,(+)-Carvone is responsible for the smell of caraway seed oil, whereas (–)-carvone is responsible for smell of spearmint oil. [27] However, it is a commonly held misconception that (+)-limonene is found in oranges (causing its smell), and (–)-limonene is found in lemons (causing its smell).
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