The original title is “BASF’s L-Menthol FCC and Mint Portfolio: A Fresh Approach to Flavors and Sustainability”. We are committed to sharing cutting-edge industry information. To read the full article, please visit the original article address.

Mint is renowned for its refreshing flavor and aromatic qualities, historically utilized in culinary preparations and rituals across cultures. Mint oil consists of various volatile compounds that contribute to its distinctive aroma and flavor. In the case of peppermint oil, the primary component is L-menthol. Other significant constituents are menthone, menthyl acetate, and several additional compounds, all of which play a part in the oil’s sensory profile.

L-Menthol can be extracted from natural mint, with Mentha arvensis being the most common source. The crude oil obtained from Mentha arvensis undergoes treatment to produce L-menthol through freezing, resulting in dementholized oil (DMO) and natural L-menthol.

BASF has pioneered the industrial synthesis of L-menthol from citral, converting it into D-citronellal and subsequently into L-isopulegol, ultimately yielding high-purity L-Menthol FCC.^1,2 In oral care products such as mouthwashes and toothpastes, L-menthol is essential, providing a sense of hygiene that consumers expect and appreciate. In the confectionery sector, it contributes a unique flavor profile that enhances the perception of freshness.

Sensory Evaluation of BASF’s L-Menthol FCC Versus Natural L-Menthol in Mouthwash

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