Beverage Temperature Research Articles

Effect Of Beverage Temperature On The Relation Between Perceptual And Physiological Strain During Exercise-heat Stress

Effect Of Beverage Temperature On The Relation Between Perceptual And Physiological Strain During Exercise-heat Stress

Effect of cold beverages on whole-body heat exchange in young and older males during intermittent exercise in the heat.

To mitigate health risks associated with occupational heat stress, workers are advised to adhere to a work-rest regimen, and hydrate regularly. However, it remains unclear if beverage temperature influences whole-body heat exchange during work-rest cycles, and if responses differ in older workers who have a blunted heat loss capacity. Ten young (mean [SD]: 22 [3] years) and 10 older (60 [4] years) males performed four 15-min bouts of moderate-intensity cycling at a fixed rate of metabolic heat production (200 W·m-2), each interspersed by 15-min rest in dry heat (40°C, ~12% relative humidity). On separate days, participants consumed either ice-slurry (~0°C), standardized to provide a heat transfer capacity of 75 kJ·m-2, or an identical mass of warm fluid (37.5°C) before the first and third exercise bouts. Evaporative and dry heat exchange (direct calorimetry) and metabolic heat production (indirect calorimetry) were measured continuously to determine cumulative heat storage (summation of heat loss and heat gain) over the entire protocol. Rectal temperature was also measured continuously. Relative to warm fluid, ice-slurry ingestion reduced cumulative heat storage in young (69 [181] vs. 216 [94] kJ) and older males (90 [104] vs. 254 [140] kJ, main effect: p < 0.01), but was unaffected by age (p = 0.49). However, rectal temperature was unaffected by beverage temperature in both groups (all p ≥ 0.15). We show that cold fluid ingestion is an appropriate administrative control for both young and older males as it can mitigate increases in body heat content during moderate-intensity work-rest cycles in dry heat.

Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety

The efficacy of conventional thermal (batch) and continuous microwave (MW) heating to pasteurize bael beverage was examined by inactivating Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Saccharomyces cerevisiae, their cocktail, and native microbial groups. Continuous-MW was operated at 2 kW power and 45–80 °C final temperature. For 25–90 °C beverage temperature, the fluid followed a laminar flow. Data were appropriately modelled using first-order kinetics. MW-heating effectively inactivated all microorganisms. S. cerevisiae was most resistant towards thermal inactivation under single (D70 °C = 0.03 min) and cocktail scenario (D80 °C = 0.014 min) and towards MW under cocktail scenario (DMW_67.5 °C = 0.23 min). The resistance towards temperature rise was highest by L. monocytogenes. Based on lower zMW-values, the thermal sensitivity of microbes improved under MW heating. Morphological alteration in microbial cells of S. cerevisiae &L. monocytogens reveals that the lethality of MW inactivation is mainly based on its thermal effects. Industrial relevanceBael fruit is a nutritious tropical fruit whose beverage is relished by consumers for its refreshing flavour and numerous health benefits. The food sector is presently concentrating on creating innovative, minimally processed goods that are ready-to-eat or handy, shelf-stable, and of higher quality. As an alternative to conventional thermal processing, several novel and sustainable processing methods are now being investigated. To determine if microwave processing is a suitable substitute for thermal processing, the inactivation of artificially inoculated microorganisms, their cocktail, and indigenous microorganisms in the bael beverage were examined in this work. Kinetic study, beverage rheology and changes in cell morphology were also studied. The study's findings indicate that continuous microwave technology can be a more suitable method of pasteurizing fruit beverages than conventional heating due to its >7 log reduction in a shorter time. Except for a few differences, the inactivation mechanisms of thermal and microwave are comparable.

Correlation of pH with beverage’s temperature and titratable acidity level of beverages: A quasi-experimental trial

Not available

The Development of Edible Straw from Apple and Durian Peel

Over the past few decades, there has been a surge in the demand for plastic utensils, especially plastic straw which contribute to consumption of toxic chemicals. The use of plastic straws has led to plastic pollution crisis due to their non-biodegradability and lengthy decomposition periods. Currently, various kinds of edible straw have been developed to replace traditional plastic straw to reduce the environmental pollution, however the edible straw usually has weak structural integrity and becomes soggy when immersed in beverages. The purpose of this study is to develop the production of edible straw from fruit peel, such as apple and durian peel skin and investigate the physicochemical characteristics of the edible straw at different temperatures. The manufacturing process of edible straw using fruit peel can be categorized into 3 main steps, including preparation of fruit peel paste using fruit peel and distilled water at weight ratio 1:0.3, preparation of edible film as well as drying and demoulding of edible straw. Then, a series of tests including water absorption test, heat resistance test and swelling ratio test have been conducted to investigate the functionality of the edible straw in different kinds of beverages, including hot and cold liquids at temperature ranges from 5 °C to 65 °C. The observation suggests that durian peel edible straw has higher water absorption capability, heat resistance and swelling ratio when soaked in liquids compared to apple peel edible straw. Both the apple and durian peel edible straw are best for use at beverage temperature within 25 °C. Durian peel edible straw has better performance as it can be used for beverage temperature up until 65 °C while only 45 °C for apple peel edible straw.

Production and Optimisation of Fermented Pumpkin-Based Mature Coconut Water Kefir Beverage Using Response Surface Methodology

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries.

The effect of beverage temperature on the surface roughness, microhardness, and color stability of the monoshade composite resin: An in vitro study

ObjectiveThis study assessed the impact of beverage temperature on the surface roughness, microhardness, and color stability of monoshade composite resin. Materials and MethodsA batch of 70 monoshade composite resin specimens manufactured by Charisma Diamond ONE (Kulzer, Hanau, Germany) was prepared. Initial readings for surface roughness, microhardness, and color were recorded. The specimens were then divided into seven groupings of ten each: Distilled water (control group), Nescafe coffee at 70 °C and 5 °C, Arabic coffee at 70 °C and 37 °C, and cola at 7 °C and 24 °C. These samples underwent 30-min daily immersion in their respective beverages for a duration of 30 days. Final measurements were then taken. A non-contact profilometer was used for measuring surface roughness, a Vickers microhardness machine from Contour GT-I (Bruker Nano GmbH, Berlin, Germany) for microhardness, and a Color-Eye 7000A Spectrophotometer (X-Rite, GretagMacbeth, Michigan USA) for color stability. Statistical analyses, including repeated measure ANOVA for microhardness, roughness, and color, were executed using SPSS version 23. ResultsAll beverages led to changes in composite color and properties. Notably, coffee at 70 °C resulted in significant discoloration of the composite resin surface (p < 0.0001). The beverage that most affected the surface hardness and roughness of the monoshade composite resin was cola at 7 °C (p = 0.008) ConclusionThe inherent chemicals in beverages, coupled with their temperatures, can influence the composite properties of resin, specifically surface discoloration, hardness, and roughness. Clinicians may, therefore, consider instructing patients about the potential negative effects of these beverages.

Effect Of Beverage Temperature On Whole-body Heat Dissipation During Exercise-heat Stress In Older Men

Effect Of Beverage Temperature On Whole-body Heat Dissipation During Exercise-heat Stress In Older Men

The causal effect of hot beverage temperature preference on esophageal cancer risk: a Mendelian randomization study.

Previous research has found a link between the temperature of food and beverages and the risk of esophageal cancer (EC). A causal relationship between the two has not been well established. Herein, we used Mendelian randomization (MR) analysis to assess the causal effect of temperature preference for hot beverages on EC risk. Genome-wide association studies (GWAS) data for hot beverage temperature preference were obtained from the UK biobank. There were 457,873 European and 2,617 East Asian participants included. GWAS data for EC were obtained from the Integrative Epidemiology Unit (IEU) project database. Two datasets from the European population and two datasets from the East Asian population were included. Totally, 4,426 EC cases and 1,202,270 control subjects were included. The "TwoSampleMR" R package was used to conduct a two-sample MR analysis. A random-effect inverse variance weighted (IVW) was used as the main analytical method to estimate the causal effect, and various sensitivity analyses, including MR Egger, weighted median, simple mode, and weighted mode, were used to examine the potential violation of the second and third MR assumptions. Meta-analyses were performed to further confirm the results. Sixty-eight single nucleotide polymorphisms (SNPs) from the European population and 11 SNPs from the East Asian population were used for MR analysis. No significant causal effect was found between hot beverage temperature preference and EC risk in the European population {for the ieu-b-4960 dataset, inverse variance weighted odds ratio (ORIVW) =1.00 [95% confidence interval (CI): 0.99-1.00], P=0.54; for the ebi-a-GCST90018841 dataset, ORIVW =0.35 (95% CI: 0.10-1.29), P=0.12} or in the East Asian population [for the bbj-a-117 dataset, ORIVW =1.09 (95% CI: 0.80-1.48), P=0.59; for the ebi-a-GCST90018621 dataset, ORIVW =0.11 (95% CI: 0.82-1.50), P=0.49]. Meta-analyses of the European population datasets and the Asian population datasets showed consistent results. The current MR analysis provides new genetic evidence for a null causal relationship between hot beverage temperature preference and EC, both in the European population and the East Asian population. Evidence to prevent EC by reducing the intake of hot beverages is insufficient.

Impact of beverage temperature on consumer preferences for black coffee

We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194–205, 2021. https://doi.org/10.1111/1750-3841.15561). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65 °C, but the large sample size of more than 3000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71 °C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee, with a key objective of identifying beverage temperatures at which no consumers assess the coffee either as too hot or too cold. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (> 50%) assessed the temperature as JAR at all temperatures tested up to 70 °C. A substantial fraction of consumers, approximately 6–12%, assessed the coffee as too cold over the range 56–68 °C. Only above 70 °C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58–66 °C maximize consumer acceptance, and that 68–70 °C is the minimum temperature range at which no consumers will assess black coffee as too cold.

Investigation of the factors affecting foamability and foam stability of cold brew coffee.

In this study, the foamability and foam stability of nitrogen-infused cold brew coffee, as affected by coffee variety (Arabica and Robusta), degree of roast (light, medium, dark), brewing temperature (4, 20, 35 °C), brew ratio (1:5-1:15 w/w; coffee/water), ground particle size (712, 647 and 437 μm volume mean diameter) and beverage temperature (4, 20 and 35 °C), were investigated. Dynamic surface tension of cold brew, as determined from bubble tensiometry, decreased from 65-70 mN m-1 to about 60 mN m-1 as the bubble lifetime increased from 0.1 s to 1s. Infusing the cold brew coffee (70 mL) with nitrogen gas for 30 s at 50 mL min-1 generated 30-40 mL of foam head. At the same degree of roast, brews prepared from Arabica beans had more stable foam than those from Robusta. Foam stability increased with increasing degree of roast, increasing brewing temperature, decreasing particle size, and decreasing the beverage temperature. By contrast, brew ratio had relatively less effect on foaming properties. Nitrogen-containing constituents present in the 80% (v/v) ethanol-soluble fraction (55.9% of total dissolved solids) of the brew samples were important contributors to foaming, while the 80% (v/v) ethanol-insoluble fraction (42.3% of total dissolved solids) that contained polysaccharides was important in stabilizing the foam. The foamability and foam stability of cold brew coffee are significantly affected by coffee variety, degree of roast, brewing temperature, ground particle size, and beverage temperatures. The foam properties are dictated by the low-molecular-weight nitrogen-containing compounds and high-molecular-weight polysaccharides present in the cold brew coffee. © 2022 Society of Chemical Industry.

Investigations concerning the impact of consumption of hot beverages on acute cytotoxic and genotoxic effects in oral mucosa cells

Consumption of very hot beverages and foods increases the incidence of oral and esophageal cancer but the mechanisms are not known and the critical temperature is not well defined. We realized a study with exfoliated cells from the oral cavity of individuals (n = 73) that live in an area in Iran which has the highest incidence of EC worldwide. Consumption of beverages at very high temperatures is a characteristic feature of this population. We analyzed biomarkers which are (i) indicative for genetic instability (micronuclei that are formed as a consequence of chromosomal damage, nuclear buds which are a consequence of gene amplifications and binucleated cells which reflect mitotic disturbances), (ii) markers that reflect cytotoxic effects (condensed chromatin, karyorrhectic, karyolitic and pyknotic cells), (iii) furthermore, we determined the number of basal cells which is indicative for the regenerative capacity of the buccal mucosa. The impact of the drinking temperature on the frequencies of these parameters was monitored with thermometers. We found no evidence for induction of genetic damage but an increase of the cytotoxic effects with the temperature was evident. This effect was paralleled by an increase of the cell division rate of the mucosa which was observed when the temperature exceeded 60 °C. Our findings indicate that cancer in the upper digestive tract in drinkers of very hot beverages is not caused by damage of the genetic material but by an increase of the cell division rate as a consequence of cytotoxic effects which take place at temperatures over 60 °C. It is known from earlier experiments with rodents that increased cell divisions lead to tumor promotion in the esophagus. Our findings provide a mechanistic explanation and indicate that increased cancer risks can be expected when the drinking temperature of beverages exceeds 60 °C.

Survivability of microencapsulated probiotics in nondairy beverages: A review

In this review, the nondairy beverages as a probiotic carrier were discussed. Moreover, the survivability of free and encapsulated probiotics in nondairy beverages after storage and gastrointestinal simulation were presented. The effect of different encapsulation techniques for probiotics on the occurrence of nondairy beverages fermentation was reviewed. Furthermore, this article also highlights the impact of storage temperature and pH of the nondairy beverages on the survivability of encapsulated probiotics upon prolonged storage. Lastly, the importance of probiotic microencapsulation prior to the incorporation into nondairy beverages was also emphasized. Practical applications In recent years, there is an increasing trend in developing nondairy functional beverages with probiotics catering to individuals with lactose intolerance and vegetarians. The low pH and antimicrobial nutrients in nondairy beverages may affect the viability of probiotics. Free cell fermentation of nondairy beverages may also produce off-flavors. Hence, probiotics could be microencapsulated before incorporating them into nondairy beverages.

DESIGN OF AN AUTOMATED MONITORING AND CONTROL SYSTEM FOR THE SOFT DRINK CAPPING MACHINE AND PROCESS MIXER

This paper is based on bottling process optimisation through continuous improvement. A case study was done at XYZ company. The Six Sigma Define, Measure, Analyze, Improve, and Control (DMAIC) methodology revealed that the bottling and capping processes were producing defects at 3 Sigma level. The 5 Whys, Pareto chart, fish bone diagram, and Suppliers, Inputs, Process, Outputs, Customers (SIPOC) model showed that loose-capped bottles (31.6%), under-fills (29.2%), and empty bottles (28.9%) caused the highest cost through poor quality. The monitoring system was designed to monitor the applied torque value, the capping head status, and the beverage temperature upon leaving the heat exchanger. The cooling system on the mix processor was designed using the closed loop control strategy. If the beverage temperature is not within 1 or 2 degrees Celsius, it is directed to secondary cooling; otherwise, it proceeds. The glycol inlet valve is actuated such that the flow of the coolant is adjusted to ensure that the primary cooling is efficient. The results show that it is possible to operate production within the Six Sigma level.

Effect of temperature and/or sweetness of beverages on body composition in rats.

Sweetened beverages are mainly consumed cold and various processes are activated in response to external temperature variations. However, the effect of internal temperature variations through the ingestion of cold beverages is far from clear. Two experiments were conducted to investigate the effect of beverage temperature on body composition. Sprague-Dawley rats (5-6-week-old males) had free access to food and beverage for 8 weeks. Energy intake, body weight and body composition were monitored. In Expt 1, two groups of rats (n 9) consumed water at room temperature (NW about 22°C) or cold (CW about 4°C). In Expt 2, rats were offered room-temperature (N) or cold (C) sweetened water (10 % sucrose CSu (n 7) and NSu (n 8); or 0·05 % acesulfame K CAk (n 6) and NAk (n 8)) for 12 h, followed by plain water. Our results show that in Expt 1, CW had higher lean body mass (P < 0·001) and lower body fat gain (P = 0·004) as compared with NW. In Expt 2, body weight (P = 0·013) and fat (P ≤ 0·001) gains were higher in the non-energetic sweetened groups, while lean body mass was not affected by the type of sweeteners or temperature. In conclusion, cold water ingestion improved lean body mass gain and decreased fat gain because of increased energy expenditure, while non-energetic sweetener (acesulfame K) increased body fat gain due to improved energy efficiency. Internal cold exposure failed to increase energy intake in contrast to that of external cold exposure.

Microbial Sanitary Properties of Cup Soft Drinks and Hot Beverages from Automatic Vending Machines in Taiwan

Totally 459 specimens of cup-soft drinks and hot beverages were sampled from vending machines at Taipei, Taoyuan, Hsinchu, Miaoli, Taichung, Changhwa, Yunlin, Tainan, Chiayi, Kaohsiung, Pington, Ilan, and Hwalien. The sample pHs were around 2.44-2.97 for carbonated soft drinks orange soda, lemonade soda, sarsaparilla, and cola; 2. 73 for lemon tea; 6. 86 for cocoa; 5. 62 for coffee; and 6. 43 for fruit-milk. The average temperature of hot beverages was around 74. 3 - 76. O℃. Mean total viable count in hot lemon tea was 5.9 colony forming units (CFU)/ml; 14. 1 in cola; 31.6 in hot coffee; 51.3 in sarsaparilla; 53.7 in lemonade soda; 89. 1 in orange soda; 3.2 x 100 in cold coffee; 8. 7 x 100 in both cold cocoa and cold lemon tea; 4. 6x10000 in hot cocoa; 9. 6 x 10000 in fruit-milk. The mean total viable count in specimens taken in the summer was significantly lower than those in the spring and winter (p

Influence of the Brewing Temperature on the Taste of Espresso.

Very hot (>65 °C) beverages such as espresso have been evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using the ISO 4120:2004 triangle test methodology, brewing temperatures of 80 °C vs. 128 °C and 80 °C vs. 93 °C were compared. Most tasters were unable to distinguish between 80 °C and 93 °C. The results of these pilot experiments prove the possibility of decreasing the health hazards of very hot beverages by lower brewing temperatures.

Sports Dietitians Australia Position Statement: Nutrition for Exercise in Hot Environments.

It is the position of Sports Dietitians Australia (SDA) that exercise in hot and/or humid environments, or with significant clothing and/or equipment that prevents body heat loss (i.e.,exertional heat stress), provides significant challenges to an athlete's nutritional status, health, and performance. Exertional heat stress, especially when prolonged, can perturb thermoregulatory, cardiovascular, and gastrointestinal systems. Heat acclimation or acclimatization provides beneficial adaptations and should be undertaken where possible. Athletes should aim to begin exercise euhydrated. Furthermore, preexercise hyperhydration may be desirable in some scenarios and can be achieved through acute sodium or glycerol loading protocols. The assessment of fluid balance during exercise, together with gastrointestinal tolerance to fluid intake, and the appropriateness of thirst responses provide valuable information to inform fluid replacement strategies that should be integrated with event fuel requirements. Such strategies should also consider fluid availability and opportunities to drink, to prevent significant under- or overconsumption during exercise. Postexercise beverage choices can be influenced by the required timeframe for return to euhydration and co-ingestion of meals and snacks. Ingested beverage temperature can influence core temperature, with cold/icy beverages of potential use before and during exertional heat stress, while use of menthol can alter thermal sensation. Practical challenges in supporting athletes in teams and traveling for competition require careful planning. Finally, specific athletic population groups have unique nutritional needs in the context of exertional heat stress (i.e.,youth, endurance/ultra-endurance athletes, and para-sport athletes), and specific adjustments to nutrition strategies should be made for these population groups.

Energy and Exergy Analysis of Vapor Compression Refrigeration System with Flooded Evaporator

In this study, energy and exergy analysis was used to evaluate the performance of a vapor compression refrigeration system with a flooded evaporator and the causes of high temperatures of beverage during the production process determined. Subsequently, the components of the operation that require modification were identified in order to improve the system performance. The actual operating parameters related to energy and exergy analysis of the investigated beverage manufacturing plant were measured, the thermal properties of the beverage were determined from a calorimeter experiment, and mathematical models were developed based on the first and second laws of thermodynamics from the literature. The system energy and exergy efficiencies were 57.46% and 21.17%, respectively, whereas the system exergy destruction was 695.71[Formula: see text]kW. The highest exergy destruction among the components of the refrigeration system occurred at the cooling plate, followed by the ammonia compressor. The cooling plate also experienced a loss in the refrigerating effect of 43.59[Formula: see text]kW. Therefore, the cooling plate is the area with the highest potential for improvement. The ammonia compressor presents another potential area of improvement, which includes operating the compressor at a high compression ratio and high superheated temperature. However, the reduction of beverage inlet mass flow rate at the cooling plate offers the best opportunity to achieve a low beverage temperature between 1.00∘C and 2.00∘C and decreasing the system exergy destruction without incurring additional investment costs.

Menthol as an Adjuvant to Help Athletes Cope With a Tropical Climate: Tracks From Heat Experiments With Special Focus on Guadeloupe Investigations.

Endurance and prolonged exercise are altered by hot climate. In hot and dry climate, thermoregulation processes, including evapotranspiration, normally maintain a relatively constant body core temperature. In hot and wet climate (usually called “tropical”), the decrease in evapotranspiration efficacy increases the sweating rate, which can rapidly induce severe hypohydration without efficiently reducing core temperature. The negative effects of tropical environment on long-duration exercise have been well documented, with clear demonstrations that they exceed the acclimation possibilities: both acclimated athletes and natives to tropical climate show impaired performances compared with that in neutral climate. New countermeasures, applicable during competitive events, are therefore needed to limit these negative effects. We studied the effects of several countermeasures in outdoor or natural tropical climates and noted that the easiest method to apply is cooling with cold (−1 to 3°C) beverage. Moreover, adding menthol increased the cold sensation induced by the beverage temperature, optimizing the positive effects on performance. We also demonstrated that efficient pre-cooling with cold menthol beverage requires drinking for 1 h instead of 30 min before the exercise. The optimal cooling method seems to be 1 h of cold + menthol pre-cooling ingestion followed by menthol + ice-slurry per-cooling. However, limitations should be noted: (1) the menthol concentration seems to be crucial, with positive effects for a 0.05% solution, whereas higher concentrations need to be explored; and (2) because it acts as a cold adjuvant without decreasing core temperature, menthol can lead to decreased thermoregulatory processes, thus inducing hyperthermia. Last, if menthol is added to cooling processes, athletes should first test them in training conditions for the maximal cooling effect to ensure optimal performance in competition in tropical climate.