BASF’s L-Menthol FCC and Mint Portfolio: A Fresh Approach to Flavors and Sustainability

Mint is renowned for its refreshing flavor and aromatic qualities, historically utilized in culinary preparations and rituals across cultures. Mint oilFranco Doro, Global Technical Marketing Manager Core Aroma, BASFCourtesy of BASF 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

We recently commissioned a sensory study with a third-party research agency to evaluate the properties of BASF's L-Menthol FCC in comparison to natural L-menthol. This evaluation utilized a mouthwash formulation with 0.15%_w/w of a flavor composition, with L-menthol comprising 30%_w/w of this flavor. The study was conducted in India using the triangular test method, a sensory evaluation method used to determine if there is a noticeable difference between two products.³ The sensory findings show that the panel was unable to readily distinguish between mouthwashes formulated with natural menthol and those utilizing BASF’s L-Menthol FCC, highlighting that BASF’s L-Menthol FCC can be used effectively to reproduce the sensory profile of its natural counterpart within flavor compositions.

L-Menthol FCC’s product carbon footprint, best in class 

The amount of greenhouse gas emissions associated with the production of a product from cradle to gate has become increasingly important in the fragrance and flavor industry.

To enhance transparency on the product carbon footprint (PCF) in the F&F industry, BASF developed a PCF scoring system named the Aroma PCF Scale⁴, which classifies aroma ingredients into different ranges based on the PCF of each aroma ingredient. BASF’s conventional L-Menthol FCC is in class A (PCF range between 8-15 kgCO2/kg). In addition, BASF offers L-Menthol FCC rPCF⁵ and L-Menthol FCC BMBcert⁶, with a carbon footprint lowered by at least 10% and 40% vs conventional L-Menthol FCC, respectively.⁷ 

In a study performed by BASF with the same L-Menthol produced in China, using coal-based raw materials and/or coal-based utilities, the PCF doubles.⁸ 

Relative carbon footprints of BASF’s L-Menthol FCC vis-à-vis coal-based L-Menthol.Courtesy of BASF

The Mint Portfolio at BASF

 The BASF mint portfolio features a diverse selection of ingredients, including L-Isopulegol FG⁹, L-Menthone 70 FG, L-Menthyl Acetate FCC and DL-Menthol FG. Each of these ingredients harmonizes seamlessly with L-Menthol FCC, enabling the creation of superior mint compositions. Additionally, they can also be utilized independently of L-Menthol FCC, offering formulators flexibility in crafting a variety of flavor and fragrance profiles. L-Isopulegol FG is a freshness-enhancing ingredient that seamlessly integrates into various mint formulations, offering flexibility for developing new creations. Its consistent high quality ensures that it pairs excellently with L-Menthol FCC and other mint components, serving as an asset for reconstructing synthetic dementholized mint oil. L-Menthone 70 FG, known for its versatile profile, provides flavor volume compared to L-Menthol FCC, allowing it to blend beautifully with fruity, floral, and woody notes, making it ideal for both mint and sweet herbal compositions. Similarly, L-Menthyl Acetate FCC enhances mint flavors with its compatibility with various notes, including fruity and floral elements. DL-Menthol FG is a versatile product that brings a fresh and herbal quality to a wide array of mint flavors.

Additionally, BASF’s portfolio includes fermentation-based natural flavor ingredients, such as Isobionics® Natural Germacrene D 85 and Isobionics® Natural beta-Caryophyllene 80, which enhance the mouthfeel and the spicy and woody characteristics of mint oils. 

Together, these ingredients form an integrated mint toolbox that empowers creators to develop refreshing and appealing flavor and fragrance profiles, leveraging the distinctive characteristics of each component to achieve optimal results.

Chemical structures of BASF Mint portfolio with corresponding tradenames.Courtesy of BASF

Conclusion

In summary, L-Menthol is an essential ingredient in oral care and confectionery, known for its cooling properties and refreshing flavor. The sensory evaluations we carried out demonstrate that BASF’s L-Menthol FCC can match the performance of natural L-Menthol, providing formulators with a reliable alternative. Additionally, the carbon footprint analysis underscores the superiority of the BASF L-Menthol FCC offerings to coal-based synthetic products.

At BASF, we are committed to providing a reliable supply of L-Menthol FCC. With large-scale plants in Kuantan, Malaysia and Ludwigshafen, Germany, and a third L-Menthol FCC plant being built in the Ludwigshafen site, we are prepared to grow with our customers in the F&F industry. 

References

¹D Dylong et. al., Synthesis of (−)-menthol: Industrial synthesis routes and recent development. Flavour Fragr J.; 37: 195-209 (2022)

 ²FCC: Food Chemical Codex, https://www.foodchemicalscodex.org/ 

³The testing followed the ISO 4120 standard.

⁴Product Carbon Footprint (PCF) Ranges [kg CO2e/Kg]: A++ <1, A+ 1-8, A 8-15, B 15-25, C 25-50, D 50-100, E 100-500, F >500

⁵ rPCF: reduced product carbon footprint, PCF calculation method certified by TÜV Rheinland  ID No. 0000080389: BASF SE - Certipedia

⁶BMBcert: Biomass balance certified according to standards like REDcert2 and ISCC PLUS

⁷ Mass balance approach: defines the rules for attributing the proportion of sustainable raw materials/utilities to the end product The Mass Balance Approach

⁸This study is currently being updated to include the most recent emission factors for the raw materials including methane slip and will afterwards be re-certified by TÜV Rheinland. ID 0000086825: BASF SE - Certipedia

⁹ FG: food grade

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