Compendium of the most significant studies with reference to properties, intake, effects.

Api, A. M., et al. "RIFM fragrance ingredient safety assessment, l-menthyl lactate, CAS Registry Number 59259-38-0." Food and Chemical Toxicology 115 (2018): S61-S71.

 Abstract. The Expert Panel for Fragrance Safety* concludes that this material is safe under the limits described in this safety assessment. This safety assessment is based on the RIFM Criteria Document (Api et al., 2015) which should be referred to for clarifications. Each endpoint discussed in this safety assessment includes the relevant data that were available at the time of writing (version number in the top box is indicative of the date of approval based on a two-digit month/day/year), both in the RIFM database (consisting of publicly available and proprietary data) and through publicly available information sources (i.e., SciFinder and PubMed). Studies selected for this safety assessment were based on appropriate test criteria, such as acceptable guidelines, sample size, study duration, route of exposure, relevant animal species, most relevant testing endpoints, etc. A key study for each endpoint was selected based on the most conservative endpoint value (e.g., PNEC, NOAEL, LOEL, and NESIL). *The Expert Panel for Fragrance Safety is an independent body that selects its own members and establishes its own operating procedures. The Expert Panel is comprised of internationally known scientists that provide RIFM guidance relevant to human health and environmental protection.

Jin, J. Z., & Sun, N. B. (2013). Esterification of Menthol and Lactic Acid by Silicotungstic Acid Catalyst Supported on Bentonite. In Advanced Materials Research (Vol. 634, pp. 647-650). Trans Tech Publications Ltd.

 Abstract. The silicotungstic acid catalyst supported on bentonite was employed in the esterification of menthol and lactic acid. The main reaction parameters were silicotungstic acid loading on bentonite, the amounts of catalyst, molar ratio of reactants, reaction temperature and reaction time. The optimum conditions were determined as follows : silicotungstic acid loading on bentonite 50 wt %, catalyst 1.25 g, mole ratio of menthol to lactic acid 1:1.1, reaction temperature 130 °C and reaction time 3 h . The esterification yield of menthyl lactiate was about 83.97 %. The catalyst could be used repeatedly for many times without distinct loss in activity.

Galopin, C. C. (2007). New pungent and cooling compounds for use in foods. In Modifying Flavour in Food (pp. 146-168). Woodhead Publishing.

 Abstract. Spices and herbs have been used for a very long time to augment the pleasure of food consumption. In ancient times, they were primarily used to palliate the blandness of cereals and to hide the smell and taste of salted or spoiled meat. As food supply and storage conditions improved, they have been used to add aroma and taste sensation to cooked dishes. Two spices, mint and peppers, are of particular interest because they not only have a unique aroma, but they also add mouth sensations, cold and burning, respectively, that are usually associated with touch rather than taste or smell. This chapter discusses why cold and hot sensations are neither aroma nor taste, but belong to a different class, often called chemesthetics, and it highlights the fundamental differences between chemesthetics and flavors. Knowledge of physiology, relevant currently known chemicals, and their structure–activity relationships are reviewed. The chapter concludes with future trends and with important references.

Liao, Xiaoxiang, et al. "X-ray powder diffraction data for menthyl lactate, C13H24O3." Powder Diffraction 31.4 (2016): 295-297.

Abstract. X-ray powder diffraction data, unit-cell parameters, and space group for menthyl lactate, C13H24O3, are reported [a = 5.522(6) Å, b = 11.795(8) Å, c = 17.780(6) Å, α = 50.632(3)°, β = 90.000(0)°, γ = 117.632(4)°, unit-cell volume V = 716.392(0) Å3, Z = 2, and space group P−1]. All measured lines were indexed and no detectable impurities were observed.