| 摘要 |
There is disclosed, a process for preparing a reduced-menthofuran-content peppermint oil, which process comprises:… reacting a starting peppermint oil with an amount of maleic anhydride in the range from 0.5% to 15% by weight, based on the weight of starting peppermint oil, to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavouring properties of the remaining peppermint oil constituents; and… recovering a reduced-menthofuran-content peppermint oil. …<??>A peppermint oil composition and a method of flavouring foods are also disclosed. The reduced-menthofuran-content peppermint oil disclosed has significantly increased resistance to the formation of <<off-note>> flavours. |
