Abstract
Cooling chemicals play a fundamental role in the flavor and fragrance industry. Traditional trial-and-error techniques led in the past to the discovery of several commercially successful cooling compounds. Over the years, the market needs became more complex requiring products with very specific profiles. These radical changes demanded a fresh research approach encompassing chemistry, molecular modeling, biology, physics, toxicology, statistics, and sensory analysis.
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Acknowledgment
Dr. Christophe Galopin, Prof. Tudor Oprea, and Prof. Cristian Bologa are gratefully acknowledged for valuable discussions and suggestions.
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Furrer, S.M., Slack, J.P., McCluskey, S.T. et al. New Developments in the Chemistry of Cooling Compounds. Chem. Percept. 1, 119–126 (2008). https://doi.org/10.1007/s12078-008-9023-3
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DOI: https://doi.org/10.1007/s12078-008-9023-3