Cooling compounds are chemical substances that provide cold or cooling sensations when in contact with the human body, especially with the mucus membranes of the mouth, nose and throat.  Cooling compounds are widely used in edible products, beverages, dentifrices, tobacco products, mouthwashes and toiletries. The best known natural cooling compound is menthol that can be isolated from plant Mentha arvensis or Mentha piperita. The best known synthetic coolers are N-substituted p-menthane carboxyamides (WS-3, WS-5). Although there exists a variety of cooling compounds, the flavor industry is still striving for the next generation of molecules that are stronger, long lasting and offer unique cooling properties. The SAR, synthesis and performance of the next generation of cooling compounds will be presented.

Cooler than menthol, the new generation of cooling molecules: SAR, synthesis, and performance

243rd National Meeting (2012)

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