Perfume compositions effective against urine malodor and having a low odor, comprise between 20% and 50% of perfume ingredients comprising at least 15% by-weight of N-ethyl-N-(3-methylphenyl) propanamide.
A61L 9/04 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
A61L 11/00 - Disinfection or sterilising methods specially adapted for refuse
A61K 8/18 - Cosmetics or similar toiletry preparations characterised by the composition
Perfume compositions comprise between 10% and 30% in total weight of perfume ingredients selected from two groups, Group A, Group B, with the provisos that over 5% but less than 15% of the perfume composition must comprise Group A ingredients, and for compositions comprising less than 10% of Group A ingredients in the aggregate percentage of Group B ingredients present must be at least equal to the expression (2*/10−A %) where A % is the total percentage of Group A ingredients in the composition.
It was found that substances represented by formula (I) are capable of bringing about greater cooling effects from reduced concentrations of physiological coolants without behaving as physiological coolants themselves, thereby enabling the preparation of compositions that do not necessarily have the characteristic minty odor of menthol-containing products and/or to allow greater freedom in creating perfumed products.
A01N 37/18 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group —CO—N, e.g. carboxylic acid amides or imidesThio-analogues thereof
The present invention relates to the field of improving the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavor modulating substances selected from the group represented by formula (I):
and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavor of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavor modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavor modulating substances are capable of modulating the taste and/or aroma impact of other, flavor imparting, substances contained within these same products, thereby improving the overall flavor quality of these products.
It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavor improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino-1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.
The invention relates to perfume compositions comprising at least 5% by weight of anisyl acetone and 2-hydroxyethyl phenoxyacetate in total, wherein the weight ratio of anisyl acetone to 2-hydroxyethyl phenoxyacetate is from 1:8 to 2:1, which have been found to possess surprising malodour counteractancy properties.
Although beauty is said to be in the 'eye of the beholder', this invention describes in detail how the perception of attractiveness may be influenced via the nose. A method is revealed, that combines vision and olfaction in such a way that fragrances may be identified and designed specifically to augment and complement particular forms of beauty.
2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavor modulating substances are advantageously applied in flavor compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.
The invention relates to methods of cosmetic lightening of human skin, perfume compounds and perfume compositions that have a skin lightening effect and personal care products for application to human skin comprising such skin lightening perfume compounds and perfume compositions. A number of perfume compounds not known before to have a skin lightening effect were identified. These fragrant skin lightening compounds provide the perfumer with a larger palette of fragrance notes and provide more possibilities to create desired fragrance accords in skin lightening perfume compositions and skin lightening personal care products. Skin lightening perfume compositions and skin lightening personal care products according to the invention comprise at least three of the identified fragrant skin lightening compounds.
The present invention concerns enhancements in the cooling effects of certain physiological coolant-containing compositions such as topically applied cosmetic, toiletry or pharmaceutical products, wherein the cooling effect of the physiological coolants is enhanced by the addition of a substance according to formula (I) or dermatologically acceptable salts thereof: R1-CR2(OR3)-CO-NR4-CR5R6-X-OR7 (I). It was found that substances represented by formula (I) are capable of bringing about greater cooling effects from reduced concentrations of physiological coolants without behaving as physiological coolants themselves, thereby enabling the preparation of compositions that do not necessarily have the characteristic minty odour of menthol-containing products and/or to allow greater freedom in creating perfumed products.
The present invention provides perfume compositions that control the perception of tactile attributes of consumer products that contain the inventive compositions and/ or the surfaces of articles treated therewith. The perfume compositions comprise from about 10% by weight
The invention relates to laundry detergents containing lipase and new perfumes and to the new perfumes themselves. Such new perfumes counteract residual malodours of lipase- treated laundry. They comprise at least 60% by weight of materials that score, in a lipase inhibition test described herein, between about 15% and about 100%.
One aspect of the invention relates to a product selected from the group consisting of foodstuffs, beverages, oral care products, tobacco products and flavourings, said product containing at least 0.01 mg/kg of one or more flavour improving substances selected from the group of substituted phenol esters represented by the following the formula, salts of these compounds and combinations thereof: Formula(I). The invention also relates to novel substituted phenol esters represented by the above formula. Examples of the present flavour improving substances include lactoyl vanillin, lactoyl ethylvanillin, lactoyl isovanillin, lactoyl p-hydroxybenzaldehyde, lactoyl p- hydroxy-m-methoxycinnamaldehyde, lactoyl p-hydroxy-m-methoxycinnamic acid, lactoyl vanillic acid, lactoyl homovanillic acid, lactoyl-m-hydroxybenzoic acid, lactoyl isovanillic acid, lactoyl-p-hydroxy-m-methoxyacetophenone, oleyl vanillin, decanoyl vanillin, divanillyl succinate, lactoyl-o-hydroxy-m-methoxybenzaldehyde, lactoyl eugenol, gluconyl vanillin, and edible salts and esters thereof.
A23L 1/226 - Synthetic spices or flavouring agents or condiments
C07C 69/017 - Esters of hydroxy compounds having the esterified hydroxy group bound to a carbon atom of a six-membered aromatic ring
C07C 69/24 - Esters of acyclic saturated monocarboxylic acids having the carboxyl group bound to an acyclic carbon atom or to hydrogen having three or more carbon atoms in the acid moiety esterified with monohydroxylic compounds
C07C 69/34 - Esters of acyclic saturated polycarboxylic acids having an esterified carboxyl group bound to an acyclic carbon atom
C07C 69/533 - Monocarboxylic acid esters having only one carbon-to-carbon double bond
C07C 69/58 - Esters of straight chain acids with eighteen carbon atoms in the acid moiety
C07C 69/587 - Monocarboxylic acid esters having at least two carbon-to-carbon double bonds
C07C 69/675 - Esters of carboxylic acids having esterified carboxyl groups bound to acyclic carbon atoms and having any of the groups OH, O-metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety of saturated acids of saturated hydroxy-carboxylic acids
A perfume composition comprising at least one compound having formula (I); wherein p, q and r are independently selected from 0 and 1, p+q+r being from 0-3 and X1 is saturated or unsaturated, such that: (a) when p+q+r = 0, R1, R2 and R12 are Me; R3-5 and R9-11 are H; (b) when p+q+r =1, R1 and R12 are independently selected from H, Me and Et; R2 is selected from H and C1-C4 alkyl; R3-5 and R9 are independently selected from H and methyl; and R8 and R10 are H; (c) when p+q+r = 2, R1 and R2 are selected from H and C1- C4 alkyl, R3 and R9-12 are independently selected from H and methyl; R4-5 are H, or R4 and R5 together form a methylene group; and R6-7 are H; (d) when p+q+r = 3, R1, R2 and R12 are Me; and R3-11 are H. The compounds have desirable odour properties, particularly for use in Muguet accords/fragrances.
Perfume compositions and method of formulating perfume composition are designed for use in wash-off system to provide either a desired initial release with minimal residual perfume on the targeted system, a long sustained release of fragrance, or a residual deposition of fragrance after use, based upon the odorants selected according to their mass transfer values, odor detection thresholds and/or calculated odor indices.
Perfume compositions and method of formulating perfume composition are designed for use in wash-off system with a linear citrus perfume release and either any of the following effects: a desired initial release with minimal residual perfume on the targeted system, a long sustained release of fragrance, or a residual deposition of fragrance after use.
G06F 19/00 - Digital computing or data processing equipment or methods, specially adapted for specific applications (specially adapted for specific functions G06F 17/00;data processing systems or methods specially adapted for administrative, commercial, financial, managerial, supervisory or forecasting purposes G06Q;healthcare informatics G16H)
The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavou r encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.
The present invention relates to substances and compositions having a physiological cooling effect on the skin and the mucosa of the body, especially of the oral cavity, throat and nose. More in particular, the present invention relates to N- substituted-p-menthane-3-carboxamides represented by the following formula (I): and esters thereof. These substances are capable of imparting and/or enhancing a physiological cooling effect in a product in which they are incorporated, much more effectively than the heretofore known N-substituted-p-menthane-3-carboxamides.
The present invention relates to the field of improving the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. More particularly, the present invention provides flavour modulating substances selected from the group represented by formula (I): and edible salts thereof and edible esters thereof, which can advantageously be used for modulating the flavour of foodstuffs, beverages, tobacco products, pharmaceutics and oral care products. These flavour modulating substances can be used to impart desirable taste attributes in a wide variety of applications and products. In addition, the present flavour modulating substances are capable of modulating the taste and/or aroma impact of other, flavour imparting, substances contained within these same products, thereby improving the overall flavour quality of these products. Suitable examples of these substances include N- acetyl GMP, N-formyl GMP, N-propanoyl GMP, N-butanoyl GMP, N-pentanoyl GMP, N- hexano yl GMP, N-heptanoyl GMP, N-octanoyl GMP, N-oxalyl GMP, N-succinyl GMP, N- glutaryl GMP, N-fumaryl GMP, N-maleyl GMP, N-adipyl GMP, N-citryl GMP, N-galloyl GMP, N-oxalacetyl-GMP, N-feruloyl GMP, N-pyruvyl GMP, N-benzoyl GMP, N-vanilloyl GMP, N-anthranoyl GMP, N-caffeoyl GMP, N-cinnamoyl GMP, edible salts thereof and edible esters thereof.
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
A compound having the structure (A) where R1 is C1 to C5 alkyl, and R2 to R5 are independently selected from H and methyl, having a strong odour and for use as a perfumery ingredient, particularly in Muguet accords/ fragrances, is provided.
A method of promoting activated, pleasant moods through the inhalation of energising, non- stressing fragrances (invigorating fragrances) comprising at least 75 % by weight, preferably 85 % by weight of perfume materials, including at least 10 % by weight in total of at least three materials drawn from Group 'IMP' comprising: allyl amyl glycolate; benzyl salicylate; bergamot oil; coriander oil; cyclamen aldehyde; 1- (2, 6, 10-trimethylcyclododeca-2, 5, 9-trien-l-yl) ethanone; allyl (cyclohexyloxy) acetate; Damascenia 185 SAE; 2,4-dimethylheptan-l-ol; fir balsam; fir needle oil; 3- (4-ethylphenyl) -2, 2-dimethylpropanal; ginger oil; guaiacwood; linalyl acetate; litsea cubeba oil; methyl 2, 4-dihydroxy-3, 6-dimethylbenzoate; nutmeg oil; olibanum oil; orange flower oil; Ozonal AB 7203 C; patchouli oil; rose oxide; rosemary oil; sage clary oil; spearmint oil; Tamarine AB 8212E; tarragon oil.
A fragrance comprises at least 75 % by weight, preferably 85 % by weight of perfume materials, including at least 5 % by weight in total of at least three materials drawn from Group ' HMP' comprising: 1- (2, 6, 6, 8-tetramethyltricyclo [5.3.1.0{l, 5}] undec-8-en-9-yl)ethanone; allyl cyclohexylpropionate; allyl heptanoate; Apple Oliffac S pcmf; 7-methyl-2H-1,5-benzodioxepin-3 (4H) -one; cassis base; cis-3-hexenyl salicylate; damascenone; gamma-decalactone; ethyl acetoacetate; ethyl maltol; ethyl methyl phenylglycidate; hexyl acetate; (3E) -4-methyldec-3-en-5-ol; 2,5,5-trimethyl-6 6-bis (methyloxy)hex-2-ene; 4-(4-hydroxyphenyl) butan-2-one; styrallyl acetate; and 2,2,5-trimethyl-5-pentylcyclopentanone; and ylang oil.
Perfume compositions effective against urine malodour and having a low odour, comprise between 20% and 50% of perfume ingredients comprising at least 15% by- weight of N-ethyl-N- (3-methylphenyl)propanamide.
2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
Perfume compositions comprise between 10% and 30% in total by weight of perfume ingredients selected from two groups, Group A, Group B, with the provisos that over 5% but less than 15% of the perfume composition must comprise Group A ingredients, and for compositions comprising less than 10% of Group A ingredients the agregate percentage of Group B ingredients present must be at least equal to the expression 2*/10-A%) where A% is the total percentage of Group A ingredients in the composition.
The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof:
It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-(2-hydroxyethyl) 3-hydroxypropionamide; N-(2-hydroxyethyl) 3-hydroxybutyramide; N-(2-hydroxyethyl) 4-hydroxybutyramide; N-(2-hydroxyethyl) N-5-hydroxypentanoylamide; N-(2-hydroxyethyl) 4-hydroxypentanoylamide; N-(2-hydroxyethyl) 3-hydroxypentanoylamide; N-(2-hydroxyethyl) 2-methyl-4-hydroxy-butyramide; N-(2-hydroxyethyl) 2-methyl-3-hydroxybutyramide; N-(2-hydroxyethyl) N-6-hydroxyhexanoylamide; N-(2-hydroxyethyl) 5-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxyhexanoylamide; N-(2-hydroxyethyl) 3-hydroxyhexanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-pentanoylamide; N-(2-hydroxyethyl) 4-hydroxy-2-keto-3-methyl-hexanoylamide and mixtures thereof.
patents
