Spearmint Oil
| Product Name | Spearmint Oil |
|---|---|
| CAS Number | 8008-79-5 |
| Botanical Name | Mentha spicata |
| Appearance | Colorless to pale yellow liquid |
| Odor | Characteristic sweet, minty, herbaceous |
| Specific Gravity (25°C) | 0.915 – 0.935 |
| Refractive Index (20°C) | 1.480 – 1.495 |
| Optical Rotation (20°C) | -45° to -60° |
| Main Components | L-Carvone, L-Limonene, 1,8-Cineole |
| L-Carvone Content | ≥ 60% (GC) |
| Solubility | Soluble in alcohol, fixed oils; insoluble in water |
| Package | 25 kg / 180 kg drums, or customized |
Need help? Contact our team
Synonyms: Mentha spicata oil, Oil of spearmint, Spearmint essential oil, Garden mint oil, Common mint oil, Mentha viridis oil
Spearmint oil is a volatile essential oil obtained by steam distillation of the fresh or partially dried aerial parts of Mentha spicata, a perennial herb widely cultivated in temperate regions. Unlike peppermint, which owes its pungency to menthol, spearmint oil is characterized by a high content of L-carvone, giving it a sweeter, milder aroma and a more delicate flavor profile. This distinction makes it a preferred choice in applications where a gentle mint note is desired without the cooling intensity of menthol.
Historically, spearmint has been used in traditional medicine for digestive support, relief of minor headaches, and as a carminative. Today, its essential oil is a staple in the flavor and fragrance industry, as well as in oral care and confectionery. The oil’s composition—typically dominated by L-carvone (60–70%), along with limonene, 1,8-cineole, and other monoterpenes—varies with origin, harvest time, and distillation practices, influencing its sensory and functional properties.
Commercial spearmint oil is available in different grades, including natural, rectified, and standardized. It is widely used in chewing gums, toothpastes, mouthwashes, candies, and beverages, and also finds application in aromatherapy and pharmaceutical preparations for its soothing and antimicrobial effects. Its compatibility with other flavor compounds and stability in various formulations make it a versatile ingredient for product developers.
| Parameter | Specification |
|---|---|
| Assay (L-Carvone) | ≥ 60% (GC) |
| Identification | Conforms to standard |
| Specific Gravity (25°C) | 0.915 – 0.935 |
| Refractive Index (20°C) | 1.480 – 1.495 |
| Optical Rotation (20°C) | -45° to -60° |
| Heavy Metals | ≤ 10 ppm |
| Microbial Limits | Total plate count ≤ 1000 cfu/g; Yeast & Mold ≤ 100 cfu/g; E. coli absent |
Room,5-0203, Unit 5, Beiyuanmen Street,Xi'an,Shaanxi,China