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Chen MZ, Trinnaman L, Bardsley K, St Hilaire CJ, and Da Costa NC. 2011. Volatile Compounds and Sensory Analysis of Both Harvests of Double-Cut Yakima Peppermint (Mentha piperita L.). J Food Sci 76(7): C1032–8. doi: 10.1111/j.1750-3841.2011.02328.x

In response to a request from the Working Group on Methods of Analysis of the International Organisation of the Flavor Industry (IOFI), we would like to confirm that the EI-MS spectrum of the peak identified as menthyl formate in the Yakima peppermint analyzed was as follows: m/z 184, M+(0), 152 (5), 138 (57), 123 (40), 109 (9), 96 (24), 95 (100), 82 (25), 81 (69), 69 (19), 67 (20), 55 (24), 43 (30), 41 (26), in agreement with that reported for the synthesized menthyl formate on page C1033 of the article; the Kovats index of the latter was 1220 on the nonpolar phase, also in agreement with that reported for the peak identified as menthyl formate in Table 2.

-Michael Chen, PhD

Senior Research Investigator,

Flavor Ingredient Synthesis

International Flavors & Fragrances Inc.