dimenthyl glutarate

Dimenthyl glutarate is an ester compound characterized by the chemical formula C₂₅H₄₄O₄ and a molecular weight of 408.62 g/mol. It appears as a solid with melting points between 48 to 50°C and possesses a cooling flavor sensation. The compound is also referred to by several synonyms, including bis[5-methyl-2-(propan-2-yl)cyclohexyl] pentanedioate and glutaric acid di-(-)-menthyl ester. Recognized in flavor chemistry primarily for its sensory cooling effect, dimenthyl glutarate is found naturally in mint extracts. This compound is linked to the PubChem database for further chemical detail and is mainly obtained through synthetic or natural extraction methods for use as a flavoring agent in the food industry.

Dimenthyl glutarate naturally occurs in mint extracts where its cooling properties contribute to the characteristic flavor. It is employed predominantly as a flavoring agent across a range of food products including beverages, confectionery, and chewing gum. Regulatory bodies such as FEMA (US) have assigned it the FEMA number 4604, recognizing its status within the Generally Recognized as Safe (GRAS) category for flavoring substances. The compound’s applications extend into non-alcoholic and alcoholic beverages as well as snack foods where it enhances sensory experience with a cooling effect. Its use is guided by standards like FEMA (US) and EFSA (EU), ensuring safe and controlled flavor usage.

Dimenthyl glutarate exhibits a substantial melting point range from 48 to 50°C and boils between 463 and 464°C at standard atmospheric pressure. Its molecular structure imparts a high lipophilicity, with an estimated log P value of approximately 7.2 to 8.5, indicating strong affinity for lipid environments, which influences its solubility and behavior in formulations. The compound is soluble in alcohol but poorly soluble in water, rendering it suitable for oil-based or alcoholic flavor preparations rather than aqueous systems. It has a high flash point estimated around 422°F (approximately 217°C), contributing to its relative thermal stability in flavor manufacturing. These properties guide its incorporation and stability in diverse food matrices.

(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):	Search
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

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:
flavoring agents
Recommendation for dimenthyl glutarate usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		30.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		38000 (μg/person/day)
Threshold of Concern:		1800 (μg/person/day)
Structure Class:		I
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: 24
Click here to view publication 24
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		20.00000	50.00000
beverages(alcoholic):		20.00000	60.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		600.00000	1600.00000
condiments / relishes:		-	-
confectionery froastings:		80.00000	240.00000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		120.00000	280.00000
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:		16.00000	32.00000
soft candy:		100.00000	240.00000
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		1.00000	15.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		1.00000	15.00000
Edible ices, including sherbet and sorbet (03.0):		10.00000	150.00000
Processed fruit (04.1):		1.00000	15.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		1.00000	15.00000
Confectionery (05.0):		100.00000	1500.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		-	-
Bakery wares (07.0):		10.00000	150.00000
Meat and meat products, including poultry and game (08.0):		1.00000	15.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		1.00000	15.00000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		1.00000	15.00000
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		100.00000	1500.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		100.00000	1500.00000
Ready-to-eat savouries (15.0):		1.00000	15.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		1.00000	15.00000

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):

Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 9, Revision 5 (FGE.09Rev5): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 9, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25 View page or View pdf

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EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :583664

National Institute of Allergy and Infectious Diseases:Data

bis[5-methyl-2-(propan-2-yl)cyclohexyl] pentanedioate

Chemidplus:0883215029