推荐产品
等级
FG
Fragrance grade
Halal
Kosher
natural
质量水平
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 182.20
检测方案
≥98%
旋光性
[α]20/D −73°, neat
折射率
n20/D 1.447 (lit.)
bp
229-230 °C (lit.)
密度
0.92 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
herbaceous; minty
SMILES字符串
CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(C)=O
InChI
1S/C12H22O2/c1-8(2)11-6-5-9(3)7-12(11)14-10(4)13/h8-9,11-12H,5-7H2,1-4H3/t9-,11+,12-/m1/s1
InChI key
XHXUANMFYXWVNG-ADEWGFFLSA-N
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应用
- Inclusion complexes of β-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release.: This study examines the formation of inclusion complexes between β-cyclodextrin and isomeric esters like l-Menthyl acetate, emphasizing their controlled release properties which could have significant implications in food flavoring and pharmaceuticals (Xiao et al., 2024).
- Enhancing the Enantioselectivity and Catalytic Efficiency of Esterase from Bacillus subtilis for Kinetic Resolution of l-Menthol through Semirational Design.: Research focuses on optimizing esterase enzymes for the kinetic resolution of l-Menthol using l-Menthyl acetate, highlighting advances in biocatalysis that enhance selectivity and efficiency in synthetic chemistry (Zhou et al., 2024).
- Engineering a Bacillus subtilis esterase for selective hydrolysis of d, l-menthyl acetate in an organic solvent-free system.: This publication details the engineering of an esterase for efficient hydrolysis of l-Menthyl acetate, demonstrating the potential for more sustainable and efficient biochemical processes in industry (Qiao et al., 2023).
- Conversion and Hydrothermal Decomposition of Major Components of Mint Essential Oil by Small-Scale Subcritical Water Treatment.: Investigates the decomposition of l-Menthyl acetate within mint essential oil under subcritical water conditions, providing insights into the stability and transformation of flavor compounds under industrial processing conditions (Chiou et al., 2020).
- Enhancement in skin permeation of 5-aminolevulinic acid using l-menthol and its derivatives.: This study explores the use of l-Menthyl acetate to enhance the skin permeation of 5-aminolevulinic acid, suggesting its potential application in transdermal drug delivery systems (Tokuoka et al., 2008).
生化/生理作用
25ppm 时的味道
其他说明
天然存在：Mentha arvensis、胡椒薄荷、苏格兰薄荷、悬钩子、芒果、布枯油、柠檬香蜂草、姜汁和橙汁、桉树油。
危险声明
预防措施声明
危险分类
Aquatic Chronic 2
WGK
WGK 2
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Tai-Ying Chiou et al.
Molecules (Basel, Switzerland), 25(8) (2020-04-26)
Thermal stabilities of four major components (l-menthol, l-menthone, piperitone, and l-menthyl acetate) of Japanese mint essential oil were evaluated via subcritical water treatment. To improve experimental throughput for measuring compound stabilities, a small-scale subcritical water treatment method using ampoule bottles
Alexandros P Katsoulidis et al.
Nature, 565(7738), 213-217 (2019-01-11)
Metal-organic frameworks (MOFs) are crystalline synthetic porous materials formed by binding organic linkers to metal nodes: they can be either rigid1,2 or flexible3. Zeolites and rigid MOFs have widespread applications in sorption, separation and catalysis that arise from their ability
Justyna Aszyk et al.
Analytica chimica acta, 1038, 67-78 (2018-10-04)
Currently, there is lack of standardized conditions for the collection and analysis of e-cigarette (EC) aerosol. Considering the urgent need for the development of these guidelines, a procedure for EC aerosol analysis was developed. A novel automatic e-cigarette aerosol generator
Justyna Aszyk et al.
Journal of chromatography. A, 1547, 86-98 (2018-03-15)
Many flavour compounds that are present in e-liquids for e-cigarettes are responsible for specific tastes and smoking sensations for users. Data concerning content and specific types of flavours is often limited and unknown to users. The aim of the research
Mosciano, G.
Perfumer & Flavorist, 30, 55-55 (2005)
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