Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling
Year: 2025
Type: article
Abstract: Responding to global trends favoring low-sugar diets, this study explored the potential of menthol, a cooling agent, to enhance sweet taste perception through integrated sensory evaluations and molecular modeling. The results of static sensory evaluation (recognition threshold determination, paired comparison test and 15 cm-linear scale) and dynamic sensory analysis indicated that menthol lowered sweetness threshold of HFCS (from 5.98 g/L to 5.02 g/L), while intensifying maximum sweetness intensity and prolonging the duration of sweetness. Sensory analysis identified optimal sweet enhancement at 0.004–0.030 g/L menthol concentrations, while 0.060 g/L caused sweetness suppression through intensified cooling/bitter sensations. Molecular modeling comparing T1R2/T1R3-Glu/Fru system and T1R2/T1R3-Glu/Fru/Men system elucidated that the addition of menthol increased the number of hotspot residues in protein-sugars binding and stabilized interactions by occupying sites near sugar active sites, maintaining the Venus Flytrap Domain in its closed, activated configuration. These findings demonstrated the underlying contribution menthol made to sweet enhancement and sugar reduction. • Menthol lowers sweetness threshold of high-fructose corn syrup. • Menthol intensified the maximum sweetness and extended the duration of sweetness. • Both sugars and menthol bind to the VFD of the T1R3 subunit of the sweet receptor. • Menthol enhances sweet perception by stabilizing the closed conformation of VFD.
Source: Food Chemistry X
Authors: Haiyan Yu, Ting Ao, Haifang Mao, Jibo Liu, Chen Chen, Huaixiang Tian
Institution: Shanghai Institute of Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4408051652