Maleic Anhydride → HCID 86739334, compound

Participants

Reaction Steps

The confectionery of claim 4 wherein the peppermint oil having a reduced menthofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering a peppermint oil having a reduced menthofuran content.

Provenance & Evidence