Chemosensory Perception

, Volume 1, Issue 2, pp 119–126 | Cite as

New Developments in the Chemistry of Cooling Compounds

  • Stefan M. Furrer
  • Jay P. Slack
  • Scott T. McCluskey
  • Ioana M. Ungureanu
  • Andrew T. Daniher
  • Guillaume Blancher
  • Karen Bell
  • Pablo Krawec
  • Lucienne Cole
  • Kim Gray
Article

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.

Keywords

Cooling Agents Menthane Carboxamide Menthol Pharmacophore Development Temporal Sensory Profile 

Notes

Acknowledgment

Dr. Christophe Galopin, Prof. Tudor Oprea, and Prof. Cristian Bologa are gratefully acknowledged for valuable discussions and suggestions.

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Copyright information

© Springer-Verlag 2008

Authors and Affiliations

  • Stefan M. Furrer
    • 1
  • Jay P. Slack
    • 1
  • Scott T. McCluskey
    • 1
  • Ioana M. Ungureanu
    • 1
  • Andrew T. Daniher
    • 1
  • Guillaume Blancher
    • 1
  • Karen Bell
    • 1
  • Pablo Krawec
    • 1
  • Lucienne Cole
    • 1
  • Kim Gray
    • 1
  1. 1.Givaudan Flavors Corp., Research & DevelopmentIngredients SystemsCincinnatiUSA

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