Sweet-enhancing effect of coolant agent menthol evaluated via sensory analysis and molecular modeling

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.