sample="quota" bates="513232640" isource="rjr" decade="1980" class="ni" date="19880330" RJR INTER-OFFICE MEMORANDUM TO: Dr. Brian Lawrence FROM: Ken Shu DATE: March 30, 1988 RE: QUANTITATIVE DETERMINATION OF MENTHOL AND CARVONE LEVELS IN IFF SPEARMINT FLAVOR (TOOTHPASTE FLAVOR OIL) In order to correlate the TF aging study data with the total spearmint flavor amount in the pellet/filter section, the accurate menthol and carvone levels in spearmint flavor have been determined to be 10.03% and 49.53% respectively by the internal standard method on a DBWAX fused silica column (60 m x 0.32 mm, 50ºC to 188ºC at 6ºC/min) using a GC/autosampler instrument. Spearmint flavor (5 mg-25 mg) was diluted in Ch2Cl2 prior to the analysis. Methly salicylate was used as the internal standard chemical. Figure 1 shows the typical gas chromatogram of the spearmint flavor in CH2CH2 indicating menthol, carvone and methyl salicylate peaks, Figure 2 the calibration curves for menthol and carvone. Table 1 is the summary of the quantitative results. It is noteworthy that the data obtained from this analysis by the internal standard method (menthol: carvone about 1:5) are different from those obtained from the previous analysis (reported on February 23, 1988) by area percent method (menthol: carvone about 1:3). Apparently, the internal standard method is more accurate because the response factors for menthol and carvone s have been calibrated during the analysis. FIGURE 1 TYPICAL OF THE SPEARMINT FLAVOR IN CH2Cl2 FIGURE 2 CALIBRATION CURVES FOR MENTHOL(A) & CARVONE(B) Table 1. Menthol and Carvone Levels Quantiti z fied from the Spearmint Flavor