FlavScents AInsights Entry: Dextro,laevo-menthol (CAS: 89-78-1)
1. Identity & Chemical Information
- Common Name(s): Menthol, racemic menthol
- IUPAC Name: (1R,2S,5R)-2-isopropyl-5-methylcyclohexanol
- CAS Number: 89-78-1
- FEMA Number: 2665
- Other Identifiers: FL No. 02.033
- Molecular Formula: C10H20O
- Molecular Weight: 156.27 g/mol
Dextro,laevo-menthol is a racemic mixture of menthol, consisting of equal parts of the enantiomers d-menthol and l-menthol. The compound is a cyclic monoterpene alcohol, characterized by its hydroxyl group attached to a cyclohexane ring. The presence of the isopropyl and methyl groups contributes to its cooling sensation and minty aroma, which are crucial for its sensory impact.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Menthol is renowned for its distinctive cooling sensation, which is both a tactile and olfactory experience. Its odor is described as minty, fresh, and slightly sweet, with a moderate to high intensity and excellent diffusion. The cooling effect is due to its interaction with the TRPM8 receptor, which is responsible for sensing cold temperatures. This makes menthol a popular choice for imparting a refreshing quality in both flavors and fragrances. The taste threshold for menthol is relatively low, allowing it to be effective even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Menthol naturally occurs in various mint species, particularly in peppermint (Mentha piperita) and cornmint (Mentha arvensis). It is biosynthesized in plants through the isoprenoid pathway, where geranyl diphosphate is converted to limonene, then to pulegone, and finally reduced to menthol. This compound is often used to label products as "natural flavor" or "natural fragrance" due to its widespread occurrence in nature.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Menthol is extensively used in flavor formulations, particularly in mint-flavored products such as chewing gum, confectionery, oral care products, and beverages. It serves as an impact note, providing a cooling and refreshing sensation. Typical use levels in food and beverages range from 5 to 50 ppm, with higher concentrations used in products where a pronounced cooling effect is desired. Menthol is stable under normal conditions but can degrade under high heat or acidic conditions, which should be considered during formulation.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, menthol is used across various product types, including personal care products, air fresheners, and household cleaners. It is a key component in the mint fragrance family, often used as a modifier or impact note to enhance freshness and realism. Typical concentration ranges in fragrances are from 0.1% to 2%, depending on the desired intensity and product type. Menthol contributes primarily to the top note due to its high volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Menthol is generally recognized as safe (GRAS) for use in food by the FDA and FEMA.
European Union
Under Regulation (EC) No 1334/2008, menthol is approved for use in food and has an assigned FL number.
United Kingdom
Post-Brexit, the UK aligns with EU regulations regarding menthol use in food and fragrances.
Asia
In Japan and China, menthol is approved for use in food and cosmetics, with specific concentration limits.
Latin America
Countries like Brazil and members of MERCOSUR recognize menthol as safe for use in food and personal care products, following international guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Menthol has a high margin of safety when used in food, with an acceptable daily intake (ADI) established by regulatory bodies.
Dermal Exposure
In fragrance applications, menthol can cause irritation or sensitization in sensitive individuals. IFRA provides guidelines on safe concentration levels in various product types.
Inhalation Exposure
While menthol is volatile, its use in inhaled products like nasal sprays is generally considered safe, though occupational exposure should be monitored to prevent irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Menthol is valued for its cooling effect and versatility in both flavors and fragrances. It synergizes well with other mint compounds and can enhance the perception of freshness. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. Balancing menthol with other cooling agents or flavor modifiers can optimize its sensory impact.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on menthol is well-established, with comprehensive studies supporting its safety and efficacy. Industry practices are well-documented, though some regional regulatory nuances may exist. Known data gaps are minimal, primarily related to specific regional regulatory updates.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-02-13 15:34:58 GMT (p2)
