Levomenthol is an organic compound derived from menthol, primarily used for its cooling and analgesic properties.

The name describes the structure of the molecule:

• Levo indicates that the compound is the levorotatory (i.e., rotating polarized light to the left) form of menthol.
• menthol is a natural alcohol found in peppermint oil.

Chemical Industrial Synthesis Process

• Synthesis of Menthone: Menthone, a natural compound extracted from mint oil, is the primary precursor in the synthesis of levomenthol. Menthone can be isolated or synthesized from other natural raw materials.
• Hydrogenation of Menthone: The key process in the production of levomenthol is the hydrogenation of menthone. This chemical reaction reduces menthone to levomenthol, using a hydrogenation catalyst such as nickel or palladium.
• Purification: After the hydrogenation reaction, the product is purified to remove impurities and byproducts of the reaction. This can be done through fractional distillation, crystallization, or chromatography.
• Quality Control: The purified levomenthol undergoes various quality tests to confirm its purity, chemical structure, and physical properties. These tests may include IR spectroscopy, NMR, and gas chromatography.
• Stabilization: To ensure the stability of levomenthol during transportation and storage, stabilizers may be added. This step is crucial to maintaining the effectiveness of levomenthol in various product formulations.

Form and Color

 Commonly appears in a solid crystalline form, colorless or white.

What it is used for and where

It artificially imparts the taste and scent of mint and is produced as an oil, alcohol or extract.

Much used in cigarettes, baked goods, pharmaceuticals, beverages, chewing gum, toothpastes, mouthwashes.

Cosmetics

It is a restricted ingredient as III/338 a Relevant Item in the Annexes of the European Cosmetics Regulation 1223/2009. Substance or ingredient reported:     Menthol; dl-menthol; l-menthol; d-menthol. The presence of the substance shall be indicated in the list of ingredients referred to in Article 19(1), point (g), when its concentration exceeds: — 0,001 % in leave-on products — 0,01 % in rinse-off products.

• Denaturant. It makes cosmetics unpalatable. It is sometimes added to cosmetics containing ethyl alcohol to make it unsuitable for ingestion. The ionic or polar molecules of this ingredient included in formulations that interact with protein groups, modulate the properties of the solution to suit specific needs.
• Fragrance. It plays a decisive and important role in the formulation of cosmetic products as it provides the possibility of enhancing, masking or adding fragrance to the final product, increasing its marketability. It is able to create a perceptible pleasant odour, masking a bad smell. The consumer always expects to find a pleasant or distinctive scent in a cosmetic product. 
• Refreshing. This ingredient is included in cosmetic products to provide a refreshing or toning sensation to the skin and can also help relieve irritation or redness.
• Soothing. Ingredient with the task of restoring moisture to the skin, helping in the healing process of irritation, inflammation and skin disorders.

Commercial applications:

Pharmaceutical and Cosmetic Industry: Menthol is widely used in pharmaceuticals, cosmetics, and personal care products such as creams, ointments, lip balms, toothpaste, and fresh breath products.

Oral Care Products: Contributes to the fresh feeling in toothpaste and mouthwashes.

Aromatherapy: Menthol is also used in aromatherapy for its relaxing and calming properties.

Menthol studies

• Molecular Formula: C₁₀H₂₀O
• Molecular Weight: 156.269 g/mol
• CAS: 89-78-1  491-01-0  1490-04-6  15356-70-4
• EC Number: 201-939-0  216-074-4  239-388-3  207-723-2
• FEMA Number: 2665
• PubChem Substance ID 57651951
• MDL number: MFCD00001484
• Beilstein Registry Number: 3194263

Synonyms:

• Menthol, (1alpha,2beta,5alpha)-Isomer
• dl-Menthol
• Cyclohexanol, 5-methyl-2-(1-methylethyl)-
• 2-Isopropyl-5-methylcyclohexanol
• Racementhol
• (+/-)-Menthol
• 5-Methyl-2-(1-methylethyl)cyclohexanol
• 3-p-Menthol
• 2-Isopropyl-5-methylcyclohexan-1-ol
• 1-methyl-4-isopropyl-3-hydroxycyclohexane
• 4-Isopropyl-1-methylcyclohexan-3-ol
• 3-Hydroxy-p-menthane
• (1S, 2S, 5R)-(+)-Neomenthol
• Cyclohexanol, 5-methyl-2-(1-methylethyl)-, [1S-(1.alpha.,2.alpha.,5.beta.)]-
• 5-methyl-2-(propan-2-yl)cyclohexanol
• Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1R,2S,5R)-rel-
• 5-methyl-2-propan-2-ylcyclohexan-1-ol
• Cyclohexanol, 5-methyl-2-(1-methylethyl)-, (1.alpha.,2.beta.,5.alp

Cherry flavoring typically involves combining various chemical compounds that mimic the natural flavors found in cherries. These compounds include benzaldehyde (which provides the dominant note), along with other esters, alcohols, and acids to create a complex, fruit-like flavor profile.

Chemical Industrial Synthesis Process

• Identification of Flavor Components.Analysis of the  flavor profile of cherries to identify key components that contribute to their distinctive taste and aroma.
• Synthesis of Flavor Compounds. Chemically synthesis of individual flavor components such as benzaldehyde for the almond-like note, along with isoamyl acetate and other esters for fruity nuances.
• Blending. The synthesized compounds are combined in specific ratios to replicate the full spectrum of cherry flavor. This might also involve the addition of sweetness enhancers or sour notes to mimic the flavor of different cherry varieties.
• Dilution and Stabilization. The concentrated flavor blend is diluted in an appropriate carrier (such as propylene glycol) and stabilizers are added to maintain the integrity of the flavor over time.
• Quality Control. Ssensory evaluation and chemical analysis to ensure the flavor meets desired specifications and is consistent batch to batch.

Natural Production of Cherry Flavor

Natural cherry flavor is extracted directly from cherry fruits or derived from other natural sources that share flavor components with cherries. This method captures the authentic flavors of the fruit.

• Sourcing of Raw Materials. High-quality cherries that have a strong and desirable flavor profile are selected.
• Extraction. Methods such as steam distillation, solvent extraction or pressing are used to extract volatile compounds from cherries.
• Concentration. Extract is concentrated to increase flavor strength and remove any unwanted solvents or impurities.
• Blending. If necessary, blend extracts from different cherry varieties or with other fruit extracts to achieve a well-rounded and complex flavor profile.
• Quality Control. Tests are conducted to ensure the natural extract meets all regulatory requirements for natural flavor labeling and has the desired sensory attributes.

As we have seen, the difference between a chemical aroma and a natural aroma is substantial.

Cherry flavor typically involves combining various chemical compounds that mimic the natural flavors found in cherries. These compounds include benzaldehyde (which provides the dominant note), along with other esters, alcohols, and acids to create a complex, fruit-like flavor profile.

Chemical Industrial Synthesis Process

• Identification of Flavor Components.Analysis of the  flavor profile of cherries to identify key components that contribute to their distinctive taste and aroma.
• Synthesis of Flavor Compounds. Chemically synthesis of individual flavor components such as benzaldehyde for the almond-like note, along with isoamyl acetate and other esters for fruity nuances.
• Blending. The synthesized compounds are combined in specific ratios to replicate the full spectrum of cherry flavor. This might also involve the addition of sweetness enhancers or sour notes to mimic the flavor of different cherry varieties.
• Dilution and Stabilization. The concentrated flavor blend is diluted in an appropriate carrier (such as propylene glycol) and stabilizers are added to maintain the integrity of the flavor over time.
• Quality Control. Ssensory evaluation and chemical analysis to ensure the flavor meets desired specifications and is consistent batch to batch.

Natural Production of Cherry Flavor

Natural cherry flavor is extracted directly from cherry fruits or derived from other natural sources that share flavor components with cherries. This method captures the authentic flavors of the fruit.

• Sourcing of Raw Materials. High-quality cherries that have a strong and desirable flavor profile are selected.
• Extraction. Methods such as steam distillation, solvent extraction or pressing are used to extract volatile compounds from cherries.
• Concentration. Extract is concentrated to increase flavor strength and remove any unwanted solvents or impurities.
• Blending. If necessary, blend extracts from different cherry varieties or with other fruit extracts to achieve a well-rounded and complex flavor profile.
• Quality Control. Tests are conducted to ensure the natural extract meets all regulatory requirements for natural flavor labeling and has the desired sensory attributes.

As we have seen, the difference between a chemical aroma and a natural aroma is substantial.

Chocolate flavoring is a chemically obtained compound unlike "Natural chocolate flavor"

Industrial process of chemical synthesis

• Identification of chocolate flavor components. Flavor analysts identify the main chemical compounds that contribute to the flavor and aroma of natural chocolate, such as theobromine, phenylethylamine, pyrazines, and others.
• Synthesis of flavor compounds. These compounds are synthesized in the laboratory through specific chemical reactions. For example, pyrazines, which contribute to the roasted and nutty notes, can be synthesized through Maillard reactions conducted in a controlled manner.
• Mixing. The various synthesized compounds are mixed in specific proportions to emulate the flavor profile of chocolate. This may include the addition of vanillic or other esters to round out the flavor.
• Dilution and stabilization. The flavoring mixture is diluted in a suitable solvent, such as food grade alcohol or propylene glycol, and stabilized with added antioxidants to prevent alteration.
• Quality control. The product undergoes rigorous laboratory testing to ensure that the flavor is consistent and safe for consumption. This includes stability testing, chemical prophylaxis, and sensory testing.

The natural production of chocolate flavor (the phrase should be "Natural chocolate flavor") typically involves the extraction and blending of various components from cocoa beans. These components include cocoa mass, cocoa butter, and sometimes other flavoring substances to enhance the richness and complexity of the aroma.

• Selection. Preparation of high-quality cocoa beans that are sorted and cleaned to remove impurities and debris.
• Roasting. The beans are roasted at controlled temperatures to develop the desired flavor profile and to facilitate removal of the husk.
• Husking. After roasting, the broad beans are broken and the husks are separated from the seeds or nibs.
• Grinding of nibs. The cocoa nibs are ground into a fine paste known as cocoa mass, which is rich in natural cocoa fats and flavonoids.
• Extraction. The cocoa mass can be further processed to extract cocoa butter, leaving a cocoa solid that is then used to produce cocoa powder.
• Blending and refining. The cocoa mass, cocoa butter, and sometimes sugar and milk powder are blended and refined to a smooth, homogeneous consistency.
• Conching. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Tanning. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Quality control. Samples of the final product are tested to ensure that the flavor, aroma and texture meet the required standards.

The difference between a chemical aroma and a natural aroma is substantial.

Chocolate flavor is a chemically obtained compound unlike "Natural chocolate flavor"

Industrial process of chemical synthesis

• Identification of chocolate flavor components. Flavor analysts identify the main chemical compounds that contribute to the flavor and aroma of natural chocolate, such as theobromine, phenylethylamine, pyrazines, and others.
• Synthesis of flavor compounds. These compounds are synthesized in the laboratory through specific chemical reactions. For example, pyrazines, which contribute to the roasted and nutty notes, can be synthesized through Maillard reactions conducted in a controlled manner.
• Mixing. The various synthesized compounds are mixed in specific proportions to emulate the flavor profile of chocolate. This may include the addition of vanillic or other esters to round out the flavor.
• Dilution and stabilization. The flavoring mixture is diluted in a suitable solvent, such as food grade alcohol or propylene glycol, and stabilized with added antioxidants to prevent alteration.
• Quality control. The product undergoes rigorous laboratory testing to ensure that the flavor is consistent and safe for consumption. This includes stability testing, chemical prophylaxis, and sensory testing.

The natural production of chocolate flavor (the phrase should be "Natural chocolate flavor") typically involves the extraction and blending of various components from cocoa beans. These components include cocoa mass, cocoa butter, and sometimes other flavoring substances to enhance the richness and complexity of the aroma.

• Selection. Preparation of high-quality cocoa beans that are sorted and cleaned to remove impurities and debris.
• Roasting. The beans are roasted at controlled temperatures to develop the desired flavor profile and to facilitate removal of the husk.
• Husking. After roasting, the broad beans are broken and the husks are separated from the seeds or nibs.
• Grinding of nibs. The cocoa nibs are ground into a fine paste known as cocoa mass, which is rich in natural cocoa fats and flavonoids.
• Extraction. The cocoa mass can be further processed to extract cocoa butter, leaving a cocoa solid that is then used to produce cocoa powder.
• Blending and refining. The cocoa mass, cocoa butter, and sometimes sugar and milk powder are blended and refined to a smooth, homogeneous consistency.
• Conching. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Tanning. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Quality control. Samples of the final product are tested to ensure that the flavor, aroma and texture meet the required standards.

The difference between a chemical aroma and a natural aroma is substantial.

Mint flavoring is obtained chemically through distillation, extraction, or chemical treatment of oils present from plants such as spearmint and peppermint and is highly valued for its refreshing and cool taste.

Chemical Industrial Synthesis Process

• Isolation of Key Aromatic Compounds. The process begins with isolating the key aromatic compounds present in mint. These include menthol, menthone, and menthofuran.
• Synthesis of Aromatic Compounds. Some aromatic compounds can be synthesized through chemical reactions. For instance, menthol can be synthesized from isopropylcyclohexanone through catalytic hydrogenation.
• Extraction of Natural Flavors. Natural flavors can also be extracted from mint plants using techniques such as steam distillation or solvent extraction.
• Purification and Refinement. After isolation or synthesis, the aromatic compounds need to be purified and refined to remove impurities. This process may involve distillation, crystallization, or other purification techniques.
• Formulation. Once the purified aromatic compounds are obtained, they are blended in specific proportions to create a flavor that replicates the desired taste and aroma profile of mint.
• Quality Control. Throughout all stages of the process, quality control checks are performed to ensure the final product is safe, compliant with regulatory standards, and has the desired aromatic profile.
• Application. The synthesized mint flavor is then used in a variety of products, including chewing gum, confectionery, candies, oral hygiene products, beverages, and pharmaceuticals.

Just like with orange flavor, the primary goal with mint flavor is to achieve an aroma that closely resembles the natural taste of mint, employing both synthetic and extractive methods.

It's important to note that while synthetic methods play a significant role in the industrial production of orange flavor, efforts are often made to replicate the natural flavor as closely as possible to meet consumer preferences and regulatory requirements. Additionally, advancements in biotechnology have led to the development of microbial fermentation processes for producing natural flavors, providing alternative methods to traditional chemical synthesis.

In commercial products it can also be prepared by a Natural Industrial Production Process, but the diction should be "Natural Mint Flavor".

Form and color

Industrial artificial flavors are generally liquid and can range from colorless, pale yellow, and orange.

Orange flavoring is primarily obtained chemically  through the distillation, extraction, or chemical treatment of oils present in orange peels. It may also be combined with other flavors to create more complex taste profiles. 

Chemical Industrial Synthesis Process

• Isolation of Key Aromatic Compounds: The first step involves isolating the key aromatic compounds present in oranges. These compounds include limonene, citral, and various esters.
• Synthesis of Aromatic Compounds: Some aromatic compounds can be synthesized using chemical reactions. Limonene, for example, can be synthesized from turpentine oil through processes like the Hock rearrangement or by selective hydrogenation of α-pinene.
• Extraction of Natural Flavors: Natural flavors extracted from oranges can also be used in the synthesis process. These flavors can be obtained through cold pressing of orange peels or extraction using solvents.
• Purification and Refinement: Once the aromatic compounds are obtained, they undergo purification processes to remove impurities and ensure they meet the desired quality standards. Techniques such as distillation, chromatography, and crystallization may be employed for purification.
• Formulation: After purification, the individual aromatic compounds are blended in precise proportions to replicate the complex flavor profile of oranges. This formulation process requires careful consideration of the concentrations of each compound to achieve the desired flavor.
• Quality Control: Throughout the synthesis process, rigorous quality control measures are implemented to ensure the final product meets safety and regulatory standards. Analytical techniques such as gas chromatography, mass spectrometry, and sensory analysis are used to assess the flavor profile and purity of the synthesized orange flavor.
• Application: The synthesized orange flavor is then incorporated into various food and beverage products. It may be used in products such as soft drinks, candies, baked goods, and dairy products to impart the characteristic taste and aroma of oranges.

It's important to note that while synthetic methods play a significant role in the industrial production of orange flavor, efforts are often made to replicate the natural flavor as closely as possible to meet consumer preferences and regulatory requirements. Additionally, advancements in biotechnology have led to the development of microbial fermentation processes for producing natural flavors, providing alternative methods to traditional chemical synthesis.

In commercial products it can also be prepared by a Natural Industrial Production Process, but the diction should be "Natural Orange Flavor"

• Harvesting of oranges. Oranges are harvested at full ripeness to ensure the highest content of essential oils.
• Extraction of the peel. The peel of the oranges is removed as it contains essential oils rich in flavor.
• Cold pressing. The peel is cold-pressed to extract the essential oil without altering its heat-sensitive chemical components.
• Filtration. The extracted essential oil is filtered to remove solid particles and impurities.
• Distillation. The filtered oil may be further distilled to concentrate the desired aromatic components and remove undesirable compounds.
• Blending. The orange essential oil is blended with other natural or synthetic extracts to balance the flavor and achieve the desired aromatic profile.
• Quality control. Each batch of orange flavor is tested to ensure it meets quality and food safety standards.

Form and color 

Industrial artificial orange flavorings are generally liquid and can range from colorless, pale yellow, and orange.