Laevo-Menthol, with CAS number 2216-51-5, is a synthetic aroma chemical known for its characteristic minty and cooling scent profile. It is commonly used in perfumery to impart a fresh, invigorating quality to fragrances, often found in compositions that aim to evoke a sense of cleanliness or freshness. Laevo-Menthol is typically utilized in lower concentrations within a formula, as its potent aroma can dominate if used excessively. It is frequently incorporated into aromatic, fougère, and citrus fragrance families, where it enhances the overall olfactory experience by adding a cooling effect that complements other ingredients. In terms of safety and regulatory considerations, laevo-Menthol is subject to IFRA guidelines, which may impose restrictions on its usage levels in certain applications, particularly in leave-on products. As with many synthetic aroma chemicals, it is important for formulators to be aware of potential allergenic responses in sensitive individuals, although laevo-Menthol is not commonly listed among the major allergens. Overall, it serves as a versatile ingredient in modern perfumery, contributing to the complexity and appeal of various fragrance formulations. — AI-generated summary, 2026-09-02.
Sharp, penetrating peppermint character with a strong physiological cooling effect on the nose. Clean and slightly sweet-herbal underneath the icy blast, with a faint camphor-woody dryness in the drydown.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
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Perfume and Flavor Chemicals, page 782.
Colorless crystals.
Soluble in water. Soluble in alcohol and propylene glycol. Miscible with oils, fairly soluble in mineral oil and glycerin.
Refreshing, light, diffusive odor with a sweet pungency. Characteristic resemblance to main odor of peppermint, and a cooling effect upon the mucous membranes.
Cooling mouthfeel, refreshing, sweet taste reminiscent of part of the peppermint picture.
Its main use is in flavors as a fortifier for peppermint flavors, or as a flavor ingredient with a cooling effect and little or no typical bouquet notes of peppermint. Smaller amounts are used in perfumes to give refreshing lift and power, mainly to rose, geranium, lavender, fougere and similar types.
Apart from its conventional role in peppermint, spearmint and other mint flavors, menthol is used in traces in imitation butter, caramel, fruit complexes, etc. and very often along with anise or anethole in licorice flavorings.
Natural: by freezing from Mentha viridis or Mentha arvensis oils. The menthone-rich liquid phase may yield further quantities of menthol (laevo- and racemic) by catalytic reduction, normally with sodium. From thymol or piperitone by hydrogenation, or from laevo-iso-pulegol or citronellal via pulegol to menthol.