Dominik Dylong, Peter J. C. Hausoul, Regina Palkovits, Matthias Eisenacher
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引用次数: 0
Abstract
(−)-Menthol is one of the most popular aroma compounds worldwide. While in the past mostly extracted from mint plants, today (−)-menthol synthesis from other raw materials is becoming more relevant. Common starting materials for menthol synthesis are m-cresol, citral and myrcene, but also substrates like menthone, mono- and bicyclic terpenes and terpenoids have been used for this purpose in the past. As for many applications (−)-menthol of high purity is required, asymmetric syntheses and enantiomeric resolution of obtained raw products are applied for menthol production. This review gives an overview on the most important synthetic menthol production processes of the companies Symrise, Takasago and BASF and relevant literature in the field of menthol synthesis with a focus on the last 20 years.
期刊介绍：
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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