Academic Journal
Understanding the impact of cooling and warming compounds on in-mouth aroma release from flavoured aqueous systems: the unexpected effect of menthol.
| Τίτλος: | Understanding the impact of cooling and warming compounds on in-mouth aroma release from flavoured aqueous systems: the unexpected effect of menthol. |
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| Συγγραφείς: | Hill L; International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom., Harris R; International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom., Dinu V; International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom., Slomka V; Unilever Oral Care, Bebington, CH63 3JW, United Kingdom., Yang N; International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, United Kingdom. Electronic address: ni.yang@nottingham.ac.uk. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 1), pp. 119821. Date of Electronic Publication: 2026 Jun 25. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | Menthol*/chemistry , Menthol*/analysis , Flavoring Agents*/chemistry , Capsaicin*/analysis , Capsaicin*/chemistry , Odorants*/analysis , Mouth*/physiology, Limonene/analysis ; Acyclic Monoterpenes/analysis ; Butyrates/analysis ; Humans ; Male ; Adult ; Female ; Young Adult ; Mass Spectrometry ; Pentanols |
| Περίληψη: | Menthol and capsaicin, known for their distinctive cooling and warming trigeminal sensations, respectively, are widely utilised as food flavour ingredients globally. Despite their well-documented effects on sensory perception, the impact of these compounds, individually and in combination, on in-mouth aroma release remains poorly understood. In this study, four flavoured aqueous model systems were formulated with either capsaicin, menthol, or in combination to compare against a control. Each model system contained five aroma compounds selected with diverse physicochemical properties: butyl formate, ethyl butyrate, isoamyl acetate, limonene and citral. The in vitro results of static and dynamic headspace analysis by atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) showed no impact of capsaicin or menthol on the gas-liquid partitioning equilibria of the aroma compounds. While capsaicin had no significant impact on in-mouth aroma release from 20 healthy participants, the presence of menthol significantly increased the average maximum aroma release (Imax) of ethyl butyrate, citral and limonene to 130%, 113% and 184% respectively, compared to the control (100%). The results of area under curve (AUC) indicated that the total in-mouth release of limonene released from the capsaicin system was similar to the control at 108%, but a dramatic increase to 225% was observed in the menthol system. This significant increase was also observed in the menthol system for citral and butyl formate to 125% and 144% respectively. For the first time, this study demonstrated that menthol significantly enhanced the persistence of in-mouth aroma release, offering valuable insight into its application in the flavour, oral care and food industries. (Copyright © 2026 The Authors. Published by Elsevier Ltd.. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: APCI-MS; Aroma release; Breath analysis; Capsaicin; Menthol |
| Substance Nomenclature: | 1490-04-6 (Menthol) 0 (Flavoring Agents) S07O44R1ZM (Capsaicin) 9MC3I34447 (Limonene) 0 (Acyclic Monoterpenes) UFD2LZ005D (ethyl butyrate) T7EU0O9VPP (citral) Z135787824 (isoamyl acetate) 0 (Butyrates) 0 (Pentanols) |
| Entry Date(s): | Date Created: 20260821 Date Completed: 20260821 Latest Revision: 20260821 |
| Update Code: | 20260822 |
| DOI: | 10.1016/j.foodres.2026.119821 |
| PMID: | 42629053 |
| Βάση Δεδομένων: | MEDLINE |
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