Effects of Fat on Temporal Cooling by Menthol in Lozenges

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. Les ingredients comme les matieres grasses peuvent modifier l'effet rafraichissant de la menthe dans les produits finis. Dans cette etude, des experts en analyse sensorielle descriptive entraines evaluent le rafraichissement oral et nasal, la brulure orale et d'autres attributs dans des pastilles de menthe formulees avec des concentrations variees en matiere grasse (0 a 5%) et en menthol (0 a 0,4%). L'augmentation de la teneur en matiere grasse reduit les perceptions orales et nasales.