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Effects of Fat on Temporal Cooling by Menthol in Lozenges
Author(s) -
Allison AM.A.,
IV E. Chambers,
Civille G.V.,
Milliken G.A.,
Chambers D.H.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb16108.x
Subject(s) - menthol , lozenge , food science , medicine , chemistry , mathematics , organic chemistry , geometry
Ingredients such as fat may suppress or enhance menthol cooling in a finished product. In this study, trained descriptive sensory panelists tested oral and nasal cooling, oral burn, and other attributes in lozenges with various concentrations of fat (0 to 5%) and menthol (0 to 0.4%). Increasing fat content reduced oral and nasal cooling and burn. Linear increases in menthol resulted in linear responses to nasal cooling and oral burn and nonlinear responses to oral cooling. Residual oral and nasal cooling and burn illustrated that the effect of fat became less important after the lozenge was expectorated.