Nano-thermal analysis (nano-TA) is a localised thermal technique which maps a surface in terms of thermal transitions by combining atomic force microscopy with the use of thermal probes, allowing a spatial resolution of sub-100 nm. In this communication, we describe the application of a localised nano-TA approach, transition temperature microscopy (TTM), to investigate the thermotropic properties of porcine stratum corneum (PSC) as a function of depth and the influence of penetration enhancer on the nano-thermal properties of PSC. The investigations were conducted on PSC removed using tape strips. The transition temperature of PSC recorded at 220 degrees C was ascribed to protein denaturation/degradation. A decrease in the transition temperature was observed with an increase of skin depth. 'Transition depression' was observed when PSC was treated with propylene glycol, suggesting its water extraction effect on SC protein and a drop in the biomechanical properties of the SC. TTM has the potential to be extended to on in situ investigations of various penetration enhancers.