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mint lactone
Mint lactone is a lactone aroma compound known for its sweet, creamy, and minty scent used in flavor and fragrance applications.
General Material Description
Mint lactone, also known as menthalactone, is a naturally occurring lactone compound with the molecular formula C10H14O2. It appears as a colorless to pale liquid with a sweet, creamy odor featuring notes of coumarin, coconut, spearmint, powdery tobacco, and vanilla nuances. This aroma compound is synonymous with names such as 3,6-dimethyl-5,6,7,7a-tetrahydro-4H-1-benzofuran-2-one and mint furanone. It is listed in databases including PubChem and is commonly extracted from natural sources like cornmint, pennyroyal oil, and peppermint. Its sensory qualities make it valuable in flavor and fragrance formulations.
Occurrence, Applicability & Potential Uses
Mint lactone naturally occurs in plants such as cornmint, pennyroyal oil, and peppermint, contributing characteristic creamy and minty aroma profiles. It is widely utilized as a flavor and fragrance agent in various consumer products. The compound is recognized within the FEMA (US) system under number 3764 and is employed to impart creamy coconut, vanilla, spearmint, and cherry notes in formulations. It is valued in both flavoring applications and perfuming agents, with IFRA (Global) guidelines recommending controlled usage levels to ensure safety in consumer products.
Physico-Chemical Properties Summary
Mint lactone exhibits moderate volatility with a boiling range of 302 to 303 °C at atmospheric pressure and a lower boiling point near 87 to 89 °C under reduced pressure (25 mm Hg). It possesses a refractive index around 1.497 to 1.503 at 20 °C and a specific gravity between 1.058 and 1.063 at 25 °C. The compound has a logP estimated near 1.8, indicating moderate lipophilicity, and shows slight water solubility approximately 725 mg/L at 25 °C, with good solubility in alcohols. Its flash point is about 80 °C (176 °F), suggesting safe handling under typical formulation conditions. These properties influence its evaporation rate and compatibility in complex flavor and fragrance matrices.
FAQ
What is mint lactone and what are its main characteristics?
Mint lactone is a lactone compound with the molecular formula C10H14O2, known for its sweet, creamy, and minty aroma profile. It is commonly found in natural essential oils such as cornmint, pennyroyal oil, and peppermint. The compound contributes subtle coconut, vanilla, and spearmint notes and is widely used in flavoring and fragrance products. Its synonyms include menthalactone and mint furanone, reflecting its chemical structure based on benzofuranone derivatives.
Where is mint lactone found naturally and how is it used in formulations?
Mint lactone naturally occurs in plants like cornmint, peppermint, and pennyroyal oil. Its presence imparts characteristic creamy and minty aroma qualities to these sources. In formulations, it serves as a flavor and fragrance agent to provide cherry, coconut, spearmint, and vanilla nuances. The compound is used in perfuming agents and flavor blends, with application levels guided by standards such as FEMA (US) and IFRA (Global) to ensure consistent sensory effects and safety.
What regulations and safety considerations apply to mint lactone?
Mint lactone is registered under CAS number 13341-72-5 and recognized by FEMA (US) as number 3764 for flavoring use. It is subject to IFRA (Global) guidelines, which recommend maximum usage levels generally up to 1% in fragrance concentrates to ensure consumer safety. No specific hazard classification appears under OSHA (US) GHS regulations, and toxicological data indicate its accepted use in flavor and fragrance applications. Safety assessments by bodies such as EFSA (EU) and RIFM support its controlled use without unconditional hazard statements. Users should reference current regulatory documents for detailed compliance.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 3,6-dimethyl-5,6,7,7a-tetrahydro-4H-1-benzofuran-2-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 13341-72-5 |
| Pubchem (cid): | 94349 |
| Pubchem (sid): | 135051602 |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB36084 |
| FooDB: | FDB014928 |
| Export Tariff Code: | 2932.19.0000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| EFSA Update of results on the monitoring of furan levels in food: | Read Report |
| EFSA Previous report: Results on the monitoring of furan levels in food: | Read Report |
| EFSA Report of the CONTAM Panel on provisional findings on furan in food: | Read Report |
General Material Information
| Preferred name | mint lactone |
| Trivial Name | Menthalactone |
| Short Description | mintlactone |
| Formula | C10 H14 O2 |
| CAS Number | 13341-72-5 |
| Deleted CAS Number | 51744-94-6 |
| FEMA Number | 3764 |
| Flavis Number | 10.036 |
| ECHA Number | 236-390-6 |
| FDA UNII | EWW1JFM977 |
| Nikkaji Number | J40.149H |
| MDL | MFCD00209516 |
| COE Number | 10036 |
| xLogP3-AA | 1.90 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1162 mintlactone |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 13341-72-5 ; MINTLACTONE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 166.21998596191 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.804 to 8.845 |
| Refractive Index | 1.497 to 1.503 @ 20 °C |
| Boiling Point | 87 to 89°C @ 25 mm Hg |
| Boiling Point | 302 to 303°C @ 760 mm Hg |
| Vapor Pressure | 0.001 mmHg @ 25 °C |
| Flash Point TCC Value | 80 °C TCC |
| logP (o/w) | 1.811 est |
| Solubility | |
| alcohol | Yes |
| water, slightly | Yes |
| water, 725.4 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Tonka | |
| sweet, creamy, coumarinic, coconut, powdery, tobacco, spearmint | |
| General comment | At 100.00 %. sweet creamy coumarin coconut powdery tobacco spearmint |
| Mosciano, Gerard P&F 19, No. 3, 51, (1994) | Sweet, creamy, coumarinic and coconut with a powdery tobacco nuance |
| Flavor Type: Creamy | |
| creamy, coconut, sweet, vanilla, coumarinic | |
| Mosciano, Gerard P&F 19, No. 3, 51, (1994) | At 10.00 ppm. Creamy, coconut, sweet, vanilla and coumarin |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Cherry , Coconut , Spearmint , Vanilla |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for mint lactone usage levels up to: | |||
| 1.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 8.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) | ||
| Structure Class: | III | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 15 | |||
| Click here to view publication 15 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | - | 1.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 20.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | 5.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | 2.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 5.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 217: alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones[1] View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for a,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):13341-72-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :94349 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 3,6-dimethyl-5,6,7,7a-tetrahydro-4H-1-benzofuran-2-one |
| Chemidplus:0013341725 |