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4 条记录 (耗时 0.019 秒)

    Flavour compositions
    1.
    发明申请
    Flavour compositions 审中-公开
    风味成分

    公开(公告)号：US20060165863A1

    公开(公告)日：2006-07-27

    申请号：US10545909

    申请日：2004-02-11

    申请人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe ,  Tony Minhas ,  Paula Cawkill

    发明人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe ,  Tony Minhas ,  Paula Cawkill

    IPC分类号： A23L1/22

    CPC分类号： A61K8/35 ,  A61K8/34 ,  A61K8/365 ,  A61K8/37 ,  A61K8/922 ,  A61Q11/00

    摘要： The present invention provides a flavour composition which is a mixture of flavour materials, characterised in that the flavour composition comprises at least 8% by weight of the total weight of the flavour composition of ingredients selected from the following groups of flavour materials: (a) at least 0.5% by weight of the flavour composition of one or more of the following: a peppermint oil comprising 1-isopropylidene-4-methyl-2-cyclohexanone in an amount from 1% to 4% by weight, 5-methyl-2-(1-methylethyl)-1-cyclohexanone in an amount from 8% to 13% by weight and less than 0.5% by weight of eucalyptol; a spearmint oil comprising less than 70% by weight of carvone and at least 14% by weight of limonene; or mixtures thereof; and (b) at least 0.5% by weight of the flavour composition of two or more of the following: decanol, octanal, allyl hexanoate, anethole, aniseed rectified, basil oil, benzyl butyrate, camomile oil, cinnamic aldehyde, cis-3-hexenyl acetate, citral natural, citronella ceylon, ethyl heptanoate, eugenol, fennel sweet, geranyl acetate, ionone alpha, lime, orange flavour, para cresyl methyl ether, pinene alpha. These materials have been identified as capable of inhibiting the production of odoriferous volatile sulphur compounds by microorganisms present in the oral cavity, and so to possess hitherto unappreciated oral malodour reducing properties.

    摘要翻译： 本发明提供一种风味组合物，其是风味物质的混合物，其特征在于所述风味组合物包含至少8重量％的风味组合物的总重量，所述成分选自以下风味物质组：（a） 至少0.5重量％的风味组合物中的一种或多种以下物质：包含1重量％至4重量％的1-异亚丙基-4-甲基-2-环己酮的薄荷油，5-甲基-2 - （1-甲基乙基）-1-环己酮，其量为8重量％至13重量％且小于0.5重量％的桉黄醛; 一种薄荷油，其包含小于70重量％的香芹酮和至少14重量％的柠檬烯; 或其混合物; 和（b）至少0.5重量％的风味组合物中的两种或更多种以下物质：癸醇，辛醛，己酸烯丙酯，茴香脑，大理石矫正，罗勒油，丁酸苄酯，甘油，肉桂醛，顺式-3- 乙酸己烯酯，柠檬酸天然，西葫芦，庚酸乙酯，丁子香酚，茴香香叶，乙酸香叶酯，紫罗烯酮α，柠檬，橙香料，对甲酚甲基醚，蒎烯α。 这些材料已经被鉴定为能够通过存在于口腔中的微生物抑制有气味的挥发性硫化合物的产生，并且因此具有迄今未被忽视的口腔恶臭降低性质。

    Control of body odours
    4.
    发明申请
    Control of body odours 审中-公开
    控制身体气味

    公开(公告)号：US20070105747A1

    公开(公告)日：2007-05-10

    申请号：US10556302

    申请日：2004-04-30

    申请人： Keith Perring ,  John Behan ,  Paula Cawkill ,  Michael Evans

    发明人： Keith Perring ,  John Behan ,  Paula Cawkill ,  Michael Evans

    IPC分类号： A61Q13/00

    CPC分类号： A61L15/46 ,  A61L2300/216

    摘要： The invention concerns the control of body odours, particularly odours (other than axillary malodour) associated with body fluids and solids, by use of low odour compositions of fragrance materials. The composition of fragrance material preferably includes at least 5 of one or more musks and at least 5% of one or more salicylates.

    摘要翻译： 本发明涉及通过使用低气味组合物的香料材料来控制身体气味，特别是与体液和固体相关的气味（除了腋窝恶臭之外）。 芳香剂材料的组成优选包括至少5个一种或多种麝香和至少5％的一种或多种水杨酸酯。