FlavScents AInsights Entry for Laevo-Menthyl Lactate (CAS: 59259-38-0)

1. Identity & Chemical Information

• Common Name(s): Laevo-menthyl lactate
• IUPAC Name: (1R,2S,5R)-2-isopropyl-5-methylcyclohexyl 2-hydroxypropanoate
• CAS Number: 59259-38-0
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C13H24O3
• Molecular Weight: 228.33 g/mol

Laevo-menthyl lactate is a single chemical compound characterized by its ester functional group, which contributes to its cooling and refreshing sensory properties. The structure-odor relevance is primarily due to the menthyl moiety, which is responsible for its minty aroma, while the lactate component adds a subtle sweetness.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Laevo-menthyl lactate is known for its minty, cooling odor with a mild sweetness. It is often described as having a refreshing and invigorating character, making it a popular choice in both flavor and fragrance applications. The compound exhibits moderate intensity and diffusion, providing a balanced sensory experience. Specific taste and odor thresholds are not clearly reported, but it is typically used as an impact note in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Laevo-menthyl lactate does not occur naturally and is typically synthesized for commercial use. It is produced through the esterification of laevo-menthol with lactic acid. This synthetic pathway allows for consistent quality and availability, making it suitable for use in products labeled as "nature-identical" rather than "natural."

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Laevo-menthyl lactate is utilized in various flavor categories, including mint, confectionery, and oral care products. It serves as a cooling agent and flavor enhancer, providing a refreshing sensation. Typical use levels in finished food or beverage products range from 10 to 100 ppm, with industry-typical values around 50 ppm. It is stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, laevo-menthyl lactate is used in minty and fresh fragrance families, often in personal care products like deodorants and shampoos. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility is moderate, allowing for a sustained cooling effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; used under general flavoring principles.
• European Union: Regulated under Reg. (EC) No 1334/2008; specific FL number not assigned.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally aligns with international standards.
• Latin America: No specific regulations identified; assumed to follow general flavor and fragrance guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, laevo-menthyl lactate is considered safe within typical use levels, although specific ADI or MSDI values are not reported. Dermal exposure in fragrance applications shows low irritation potential, but sensitization data is limited. Inhalation exposure is generally safe, with no significant occupational hazards identified. The risk profiles are similar across food and fragrance applications, with no major differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Laevo-menthyl lactate is valued for its cooling and refreshing properties, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other minty and citrus notes, enhancing the overall sensory profile. Formulators should be cautious of overuse, which can lead to an overpowering effect. It is often under-utilized in non-mint applications where a subtle cooling effect is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on laevo-menthyl lactate is well-established in terms of its sensory profile and typical use levels. However, there are gaps in specific regulatory approvals and detailed toxicological data. Industry practices are generally consistent, but some undocumented variations may exist.

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
• Not a complex natural material; section 5a not applicable

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 2026-02-04 07:27:21 GMT (p2)