Evidence map›Paper›PMID 40123878›Full record

ArticleFood chemistry: X2025

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

Haiyan Yu, Ting Ao, Haifang Mao, Jibo Liu, Chen Chen, Huaixiang Tian

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Haiyan YuDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Ting AoDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Haifang MaoSchool of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China.
Jibo LiuSchool of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China.
Chen ChenDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Huaixiang TianDepartment of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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.

Indexed as

Cross-modal interactionHigh-fructose corn syrupMentholMolecular dockingMolecular dynamics simulationSugar reduction

Identifiers

PMID40123878
PMCPMC11930197

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.