Abstract
Due to its volatility, the qualitative experience of menthol may be modulated by its preparation and combination with other compounds. One such method of preparation is dilution, with two dilution methods existing within the sport and exercise science literature, where menthol is used to impart feelings of oral cooling and improve thermal comfort and sensation during heat exposure. This study compared these two dilution methods; one using a solvent the other using temperature, via a randomized counterbalanced repeated measures design (n = 12; Height: 174.0 ± 8.5 cm Mass: 73.4 ± 13.3 kg Age: 28.7 ± 8.4 y; two exposures to each solution) to assess the effect of solution and heat exposure, upon thermal comfort, thermal sensation and associated physiological parameters in non-heat acclimated participants. Thermal comfort was significantly affected by solution (p = 0.041; η2 = 0.017) and time (p < 0.001; η2 = 0.228), whereas thermal sensation was significantly affected by time only (p = 0.012; η2 = 0.133), as was tympanic temperature (p < 0.001; η2 = 0.277). Small to moderate clear differences between solutions at matched time points were also observed. These trends and effects suggest that, depending upon the dilution method employed, the resultant perceptual effects are likely impacted; this also likely depends upon the timing of menthol administration within a heat exposure session.
Highlights
Menthol is a naturally occurring flavor and fragrance molecule, which imparts sensations of cooling and freshness and is responsible for the characteristic taste(s) of the mint family
Time points 1, 3, 4 and 6 demonstrated effect sizes that were small to moderate, with accompanying 90% confidence intervals that allowed for their interpretation as clear effects (Table 2)
Time points 4 and 8 demonstrated effect sizes that were small to moderate, with accompanying 90% confidence intervals that allowed for their interpretation as clear effects (Table 2)
Summary
Menthol is a naturally occurring flavor and fragrance molecule, which imparts sensations of cooling and freshness and is responsible for the characteristic taste(s) of the mint family. Different strains of mint possess differing quantities of menthol, and the related compound menthone [1]; likewise, differing isomers of menthol can have a 45-fold difference in their subjective qualities [2,3] These qualitative experiences can occur even in individuals with impaired taste or smell, due to menthol’s ability to act upon the trigeminal nerve and stimulate Transient Receptor Potential Melastatin-8 (TRP-M8) receptors [4,5]. Menthol may be used as a topical analgesic due to its ability to affect TRP channels, which are associated with both temperature perception and pain signaling/transduction [6,8] This ability to alter perceived temperature is an important consideration when in hot environments and or in individuals with impaired abilities to thermoregulate [9], these effects are likely responsible for menthol’s appeal and seemingly ubiquitous use, too [10,11]
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