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The major chemical constituents of mint oils are menthol and its oxidized relative, menthone, with minor components that impart unique flavors to the different varieties of mint oils . German chemist and physician Hieronymus David Gaubius isolated menthol from mint leaves in 1771 to identify the compound responsible for the cooling effect of mints. Only one enantiomer of menthol is capable of triggering the cooling sensation commonly associated with mint flavor, and mint essential oils are highly prized in the chemical and food industry for their menthol content. Menthol can uniquely trigger the TRPM8 receptors in skin to induce the cooling experience when applied to the body or taken orally, in a similar mode of action as capsaicin, the compound responsible for the hotness of chilis. TRPM8 is an ion channel that allows the passage of sodium and calcium ions, which induces action potentials that lead to cold sensations through low temperatures and application of menthol.