Obtention and analysis of odors from odor emitters
    33.
    发明公开
    Obtention and analysis of odors from odor emitters 审中-公开
    Gewinnung und Analyze von Duft vonDuftträgern

    公开(公告)号:EP0961108A1

    公开(公告)日:1999-12-01

    申请号:EP99107375.0

    申请日:1999-04-22

    IPC分类号: G01N1/24 G01N30/06

    摘要: An apparatus and a process for obtaining and analyzing aroma chemicals emitted from an aroma-emitting source are disclosed. The apparatus includes the use of one or more capillary tubes (10) which have on their interior surfaces an absorbent material, a suction device for drawing the aroma chemicals through the capillary tubes (10), and a connecting tube (12) which connects the capillary tubes (10) and the suction device.

    摘要翻译: 公开了一种用于获得和分析从香料发射源发出的香气化学品的装置和方法。 该装置包括使用一个或多个在其内表面上具有吸收材料的毛细管(10),用于通过毛细管(10)吸引香气化学品的抽吸装置和连接管 毛细管(10)和抽吸装置。

    Ingredient preventing the viscosity problem encountered in a perfumed concentrated fabric softener
    35.
    发明公开
    Ingredient preventing the viscosity problem encountered in a perfumed concentrated fabric softener 失效
    部,以防止在带香料的浓缩织物柔软剂的粘度问题

    公开(公告)号:EP0845523A3

    公开(公告)日:1999-01-27

    申请号:EP97120431.8

    申请日:1997-11-21

    IPC分类号: C11D3/20

    CPC分类号: C11D3/2093 C11D1/667 C11D3/50

    摘要: Ingredient preventing viscosity problems encountered in a perfumed concentrated fabric softener comprising at least an ester of the general formula
       ,wherein R is a radical of a monohydric aliphatic alcohol or a group (CH 2 ) n COOR 1 or a group CH 2 -CH(OCOR 4 )-CH 2 (OCOR 5 ) and Y is R' which is a saturated or unsaturated straight or branched C 6 -C 24 alkyl group, a group (CH 2 ) n COOR 1 or a group CH 2 -C(OH) (COOR 2 )-CH 2 (COOR 3 ), wherein n is 1 to 6, and R1 - R5 are each a radical of a monohydric aliphatic alcohol.

    Fragrance precursor compounds
    37.
    发明公开
    Fragrance precursor compounds 失效
    香水的前体

    公开(公告)号:EP0878497A2

    公开(公告)日:1998-11-18

    申请号:EP98108419.7

    申请日:1998-05-08

    摘要: The invention relates to organosiloxane fragrance precursor compounds having at least one organosiloxane unit of the formula
    or a mixture thereof and if any other siloxane unit(s) in the said organosiloxanes being present this/these is/are of formula
    wherein R represents a substituted or unsubstituted C 1-8 alkyl group or a substituted or unsubstituted aryl group, R represents a hydrogen atom, a monovalent C 1-8 hydrocarbon group or a monovalent C 1-8 halogenated hydrocarbon group; R 1 represents a hydrogen atom or a substituted or unsubstituted C 1-8 alkyl group or a substituted or unsubstituted aryl group or a bond connecting CR 1 and CR 3 ; R 3 represents a hydrogen atom or a substituted or unsubstituted C 1-8 alkyl group or a substituted or unsubstituted aryl group; A represents (CR 4 2 ) n whereby R 4 represents a substituted or unsubstituted C 1-8 alkyl group or a substituted or unsubstituted aryl group or a hydrogen atom and whereby n has a value of 0-20 and each R 4 is the same or different; OR 2 represents the residue of an olfactive alcohol or of the enol form of an olfactive aldehyde or olfactive ketone; a has a value of 0,1 or 2; b has a value of 0, 1, 2 or 3, the use of at least one of the compounds as a fragrance precursor in a cosmetic composition or cosmetic product, laundry product, detergent or fabric softener and to a cosmetic product, a laundry product, a detergent or a fabric softener containing at least one of the compounds.

    Protein-encapsulated oil particles
    38.
    发明公开
    Protein-encapsulated oil particles 失效
    包封的油和含蛋白质的颗粒

    公开(公告)号:EP0856355A3

    公开(公告)日:1998-10-28

    申请号:EP98101258.6

    申请日:1998-01-26

    IPC分类号: B01J13/02

    摘要: Enzymatic cross-linking of protein-encapsulated oil particles by complex coacervation. A complex coacervate of oil particles, each encapsulated in a protein shell, is stabilized by gelling the protein shell and is subsequently enzymatically cross-linked to form thermostable capsules of about 100-300 microns. The preferred enzyme is transglutaminase, and the reaction is performed at pH 7 to achieve the optimal cross-linking rate. The transglutaminase-catalyzed cross-linking reaction takes place with the complex coacervate maintained at a temperature in the range of about 5°C-10°C to maintain the structural stability of the complex coacervate.