FlavScents AInsights Entry for Menthyl Lactate (CAS: 17162-29-7)

1. Identity & Chemical Information

Menthyl lactate is commonly known as a cooling agent in flavor and fragrance applications. Its IUPAC name is (1R,2S,5R)-2-Isopropyl-5-methylcyclohexyl 2-hydroxypropanoate. The CAS number for menthyl lactate is 17162-29-7. It is also identified by FEMA number 3748. The molecular formula is C13H24O3, and it has a molecular weight of 228.33 g/mol. Menthyl lactate contains functional groups such as ester and alcohol, which contribute to its cooling sensation without the strong odor of menthol. This makes it particularly valuable in formulations where a mild cooling effect is desired without altering the overall scent profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Menthyl lactate is characterized by its mild, cooling sensation rather than a distinct odor or flavor. It provides a refreshing, minty cooling effect that is less intense than menthol, making it suitable for applications where a subtle cooling effect is preferred. The cooling sensation is long-lasting and does not overwhelm other sensory attributes in a formulation. The taste threshold for menthyl lactate is higher than menthol, allowing for its use in products where a gentle cooling effect is desired without a strong minty taste.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Menthyl lactate does not occur naturally and is typically synthesized for commercial use. It is produced through the esterification of menthol with lactic acid. This synthetic pathway allows for the controlled production of menthyl lactate, ensuring consistency in its cooling properties. While it is not derived from natural sources, its components, menthol and lactic acid, can be found in nature, which may allow for its designation as a "nature-identical" compound in certain regulatory contexts.

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

4. Use in Flavors

In flavor applications, menthyl lactate is used primarily for its cooling properties rather than its flavor. It is commonly used in confectionery, oral care products, and beverages to impart a refreshing sensation. Typical use levels in finished products range from 50 to 200 ppm, depending on the desired intensity of the cooling effect. Menthyl lactate is stable under a variety of conditions, including heat and acidic environments, making it versatile for different formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Menthyl lactate is used in fragrance formulations to provide a cooling effect without altering the scent profile significantly. It is often used in personal care products, such as lotions and creams, where a cooling sensation is desirable. The compound is typically used at concentrations ranging from 0.1% to 1% in fragrance formulations. Its volatility is low, contributing to a sustained cooling effect that complements both top and middle notes in a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, menthyl lactate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, menthyl lactate is approved for use in Japan and China, with specific guidelines for its application. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations that permit its use in both flavors and fragrances, although specific concentration limits may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Menthyl lactate is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory authorities. For dermal exposure in fragrance use, it is generally non-irritating and non-sensitizing, making it suitable for use in personal care products. Inhalation exposure is minimal due to its low volatility, reducing occupational exposure risks. The risk profiles for menthyl lactate do not significantly differ between food and fragrance applications, given its low toxicity and established safety margins.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Menthyl lactate is valued for its ability to provide a cooling sensation without the strong odor of menthol. It synergizes well with other cooling agents, such as menthol and eucalyptol, to enhance the cooling effect. Formulators should be cautious of overuse, as excessive concentrations can lead to a numbing effect. It is often under-used in applications where a subtle cooling effect could enhance consumer experience, such as in low-mint oral care products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on menthyl lactate is well-established, with comprehensive studies supporting its safety and efficacy. Industry practices are well-documented, although some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information readily available from authoritative sources.

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
• If complex natural material: includes section 5a (not applicable here)

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 2026-09-03 09:55:53 GMT (p2)