Menthyl isovalerate Chemical Properties

Melting point:

1.3°C (estimate)

Boiling point:

260-262 °C750 mm Hg(lit.)

Density 

0.909 g/mL at 25 °C(lit.)

refractive index 

1.4486

FEMA 

2669 | MENTHYL ISOVALERATE

Flash point:

>230 °F

form 

Liquid (Density: 0.91±0.1 g/cm3)

color 

Colorless to light yellow

Odor

at 100.00 %. fruity cooling sweet woody

Odor Type

fruity

optical activity

[α]20/D 64°, neat

JECFA Number

432

Cosmetics Ingredients Functions

PERFUMING

InChI

InChI=1S/C15H28O2/c1-10(2)8-15(16)17-14-9-12(5)6-7-13(14)11(3)4/h10-14H,6-9H2,1-5H3

InChIKey

VYQSSWZYPCCBRN-UHFFFAOYSA-N

SMILES

C(OC1CC(C)CCC1C(C)C)(=O)CC(C)C

LogP

5.555 (est)

EPA Substance Registry System

Butanoic acid, 3-methyl-, 5-methyl-2-(1-methylethyl)cyclohexyl ester (16409-46-4)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

WGK Germany 

2

RTECS 

OT0720000

TSCA 

TSCA listed

MSDS

• Language:English Provider:SigmaAldrich

Menthyl isovalerate Usage And Synthesis

Description

Menthyl isovalerate has an odor similar to both menthol and isovaleric acid, sweet and herbaceous, somewhat balsamic or root-like. It has a bitter, wood-like taste. Prepared by heating a mixture of ι-menthol and isovaleric acid at 100 - 110°C in the presence of trace concentrated H2SO4 or at 100°C in the presence of HCL.

Chemical Properties

Menthyl isovalerate has an odor similar to both menthol and isovaleric acid, sweet and herbaceous. It has a bitter, wood like taste.

Occurrence

Reported found in several peppermint essential oils: American, French, English, and Russian peppermint and nutmeg

Preparation

Prepared by heating a mixture of l-menthol and isovaleric acid at 100 to 110°C in the presence of trace concentrated H2SO4 or at 100°C in the presence of HCl.

Taste threshold values

Taste characteristics at 80 ppm: fruity, sweet, with a tutti-fruitti background.

Hazard

Low toxicity by ingestion and skin contact. A moderate skin contact irritant.

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