ABSTRACTAlthough menthol is a common ingredient in pharmaceutical and food products, its sensory properties have not been studied extensively. The objective of this study was to describe and compare the temporal properties of l‐ and d‐menthol. The cooling, burning, and bitterness of two menthol isomers (l‐, d‐) each at 0.01, 0.02, 0.04, 0.08% (w/v) in aqueous solution were evaluated by 11 trained panelists using time‐intensity methodology. The intensity of all three attributes were evaluated continuously from introduction of the sample into the mouth, through expectoration at 10 s, until the termination of the sensation. The l‐menthol samples had a greater maximum intensity and longer total duration of cooling and burning sensations than the d‐menthol samples. In addition, maximum intensity and total duration of cooling and burn increased with concentration. In contrast, the total duration of the burning sensation was only dependent upon concentration of the l‐isomer. Increasing menthol concentration significantly increased maximum intensity and total duration of bitterness f