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W266523

Sigma-Aldrich

L-Menthol

greener alternative

natural, ≥99%, FCC, FG

Synonym(s):

(1R,2S,5R)-(−)-Menthol, (−)-Menthol, (1R,2S,5R)-2-Isopropyl-5-methylcyclohexanol, 5-Methyl-2-(1-methylethyl)cyclohexanol

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About This Item

Empirical Formula (Hill Notation):
C10H20O
CAS Number:
Molecular Weight:
156.27
FEMA Number:
2665
Beilstein/REAXYS Number:
1902293
EC Number:
Council of Europe no.:
65c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.218
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor pressure

0.8 mmHg ( 20 °C)

assay

≥99%

optical activity

[α]20/D −49°, c = 10 in 95% ethanol

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

bp

212 °C (lit.)

mp

41-45 °C (lit.)

density

0.89 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

organoleptic

minty; cooling; peppermint

SMILES string

CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O

InChI

1S/C10H20O/c1-7(2)9-5-4-8(3)6-10(9)11/h7-11H,4-6H2,1-3H3/t8-,9+,10-/m1/s1

InChI key

NOOLISFMXDJSKH-KXUCPTDWSA-N

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General description

L-Menthol is the principal component of peppermint oil. It is widely used in confectionaries cosmetics and toothpaste for its characteristic peppermint flavor and cooling effect.

Application

L-Menthol can be used as a model flavor compound to prepare flavor encapsulated porous cellulose particles for food processing applications.

Biochem/physiol Actions

Taste at 25 ppm

Other Notes

Natural occurrence: Mentha species.

Disclaimer

The substance W266523 has no REACH registration because the only supported use is the use in medicinal products for human or veterinary use or in food or feedingstuffs according to article 2 of the REACH Regulation (EC) No 1907/2006.

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

201.2 °F - closed cup

flash_point_c

94 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall
Ma M, et al.
Iranian Polymer Journal, 22(9), 689-695 (2013)
Optimized synthesis of lipase-catalyzed l-menthyl butyrate by Candia rugosa lipase.
Shih L, et al.
Food Chemistry, 100(3), 1223-1228 (2007)
A Gelal et al.
Clinical pharmacology and therapeutics, 66(2), 128-135 (1999-08-25)
Menthol is widely used in a variety of commercial products and foods, but its clinical pharmacology is not well studied. To determine the disposition kinetics and to examine subjective and cardiovascular effects of menthol, we conducted a crossover placebo-controlled study
Tibor Rohács et al.
Nature neuroscience, 8(5), 626-634 (2005-04-27)
The subjective feeling of cold is mediated by the activation of TRPM8 channels in thermoreceptive neurons by cold or by cooling agents such as menthol. Here, we demonstrate a central role for phosphatidylinositol 4,5-bisphosphate (PI(4,5)P(2)) in the activation of recombinant
Anne-Mette Haahr et al.
Physiology & behavior, 82(2-3), 531-540 (2004-07-28)
During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral

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