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8 条记录 (耗时 0.019 秒)

    Control of body odours
    1.
    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。

    Flavour compositions
    4.
    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。

    Perfume Compositions
    5.
    发明申请
    Perfume Compositions 有权
    香水组合物

    公开(公告)号：US20070287659A1

    公开(公告)日：2007-12-13

    申请号：US11578848

    申请日：2005-04-22

    申请人： Keith Perring ,  John Behan ,  Jeremy Ness ,  Roger John Duprey ,  David Hooper ,  David McNulty

    发明人： Keith Perring ,  John Behan ,  Jeremy Ness ,  Roger John Duprey ,  David Hooper ,  David McNulty

    IPC分类号： C11B9/00 ,  C11D3/50 ,  G01N33/00

    CPC分类号： C11B9/027 ,  A61K8/35 ,  A61Q13/00 ,  C11B9/025 ,  C11D3/50

    摘要： A perfume composition effective in reducing or preventing malodours comprises at least 1.0% by weight of one or more materials having a fruity note; and at least 0.5% by weight of at least one material having an amber note and selected from group A and/or from group B below, wherein the total amount of material having an amber note and material having a fruity note in the composition is at least about 3% by weight if no amber material from group B is present, or at least about 25% by weight if no amber material from group A is present, and where materials from both groups A and B are each present in an amount of at least 0.1% w/w the total amount of amber and fruity materials together is at least 3% by weight where the total weight percentage of group A materials, WA, is equal to or greater than 0.5% or the total amount of amber and fruity materials together is at least 3+22*(0.5−WA) % by weight where WA is less than 0.5%; wherein group A comprises materials with an amber note having an odour threshold lower than that of 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8octahydronaphthalen-2-yl)ethanone and group B comprises materials with an amber note having an odour threshold equal to or higher than that of 1-(2,3,8,8-tetramethyl1,2,3,4,5,6,7,8-octahydronaphthalen-2-yl)ethanone; provided also that the weight ratio of material having an amber note to material having a fruity note in the composition is in the range about 1:30 to 30:1.

    摘要翻译： 有效减少或防止恶臭的香料组合物包含至少1.0重量％的一种或多种具有水果香味的材料; 和至少一种具有琥珀色并且选自A组和/或下文B组的至少一种材料，其中具有琥珀色的材料的总量和在该组合物中具有果香香料的材料在 如果不存在来自B组的琥珀色材料，则至少约3重量％，如果不存在来自A组的琥珀色材料，则至少约25重量％，并且来自A和B组的材料各自以 至少0.1％w / w，琥珀和水果材料的总量一起为至少3重量％，其中A组材料的总重量百分比为W等于或大于0.5 ％或琥珀色和水果材料的总量在一起为至少3 + 22 *（0.5-WA）％（重量），其中W A A <小于0.5％; 其中A组包括具有低于1-（2,3,8,8-四甲基-1,2,3,4,5,6,7,8-十氢萘-2-基）的气味阈值的琥珀色音符的材料， 乙酮和乙组包括具有等于或高于1-（2,3,8,8-四甲基-1,2,3,4,5,6,7,8-八氢萘-1-基） 乙基酮; 还提供具有琥珀色音符的材料与组合物中具有果香香味的材料的重量比在约1:30至30:1的范围内。

    Flavour compositions
    6.
    发明申请
    Flavour compositions 审中-公开
    风味成分

    公开(公告)号：US20060153959A1

    公开(公告)日：2006-07-13

    申请号：US10545888

    申请日：2004-02-11

    申请人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe

    发明人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe

    IPC分类号： A23L1/22

    CPC分类号： A61K8/33 ,  A61K8/34 ,  A61K8/37 ,  A61K8/97 ,  A61Q11/00

    摘要： A flavour composition comprises at least 0.5% by weight of one or more of the following group A materials: cinnamic aldehyde, basil oil, tarragon, cis-3-hexenyl acetate, cis-3hexenol, orange oil, lime, citral, and damascone; and at least 3% by weight of one or more of the following group B materials: anethole synthetic, alcohol C10, eucalyptol, methyl salicylate, clove bud oil, carvone laevo, benzyl benzoate, thymol, benzaldehyde, benzyl formate, ethyl salicylate, eucalyptus oil, ionone alpha, iso amyl acetate, rosemary oil, cardamom oil, ginger, eugenol, camomile oil, spearmint, and peppermint. These materials have been identified as being capable of inhibiting the growth of Porphyromonas gingivalis or the protease (arg-gingipain) activity of Porphyromonas gingivalis, and so to possess hitherto unappreciated antimicrobial properties. The invention thus enables compositions to be defined comprising flavour materials that enhance the antimicrobial efficacy of known antimicrobial agents against micro-organisms or metabolic processes associated with gum diseases. The invention also provides a consumer product, particularly an oral or dental care product, including such a flavour composition; a method for reducing or preventing gum disease; and use of the flavour compositions for reducing or preventing gum disease.

    摘要翻译： 风味组合物包含至少0.5重量％的一种或多种以下A组物质：肉桂醛，罗勒油，龙蒿酮，顺式-3-己烯基乙酸酯，顺式 - 己烯醇，橙色油，石灰，柠檬醛和大马士革; 和至少3重量％的以下组B材料中的一种或多种：茴香脑合成，醇C10，桉油醇，水杨酸甲酯，丁香芽油，儿茶素，苯甲酸苄酯，百里酚，苯甲醛，甲酸苄酯，水杨酸乙酯，桉树 油，紫罗兰酮α，乙酸异戊酯，迷迭香油，豆​​蔻油，姜，丁子香酚，甘菊油，留兰香薄荷和薄荷。 这些材料已经被鉴定为能够抑制牙龈卟啉单胞菌的生长或牙龈卟啉单胞菌的蛋白酶（arg-gingipain）活性，因此具有迄今尚未得到的抗菌性能。 因此，本发明使组合物能够被定义为包含增强已知抗微生物剂抗微生物或与牙龈疾病有关的代谢过程的抗微生物功效的风味物质。 本发明还提供消费品，特别是包括这种风味组合物的口腔或牙科护理产品; 减少或预防牙龈疾病的方法; 以及使用风味组合物来减少或预防牙龈疾病。

    Flavoured mouth wash composition
    7.
    发明申请
    Flavoured mouth wash composition 审中-公开
    口感清洗组合物

    公开(公告)号：US20060210491A1

    公开(公告)日：2006-09-21

    申请号：US10545923

    申请日：2004-02-11

    申请人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe

    发明人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe

    IPC分类号： A61K8/97 ,  A61K36/534

    CPC分类号： A61K8/49 ,  A61K8/19 ,  A61K8/22 ,  A61K8/24 ,  A61K8/27 ,  A61K8/34 ,  A61K8/342 ,  A61K8/347 ,  A61K8/37 ,  A61K8/38 ,  A61K8/416 ,  A61K8/97 ,  A61Q11/00

    摘要： The present invention provides a flavoured product comprising four or more flavour materials having antimicrobial properties and selected from the group comprising nonanol, decanol, nonanal, decanal, amyl propionate, anethole synthetic, anisic aldehyde, basil oil, benzyl benzoate, benzyl butyrate, benzyl formate, camomile oil, cinnamic aldehyde, cis-3-hexenol, clove bud oil, damascone, ethyl acetoacetate, eucalyptus oil, ginger, isoamyl acetate, menthol laevo, methyl cinnamate, methyl salicylate, orange oil, rosemary oil, tarragon, Tea Tree oil, and peppermint oil; and one or more antimicrobial agents selected from the group comprising triclosan, pyrophosphates, zinc salts, cetylpyridinium chloride, parabens, stannous salts, sodium dodecyl sulphate, chlorhexidine, copper salts, strontium salts, peroxides and sanguinarine.

    摘要翻译： 本发明提供一种调味产品，其包含四种或更多种具有抗微生物性质的风味物质，并且选自包括壬醇，癸醇，壬醛，癸醛，丙酸戊酯，茴香醚合成，茴香醛，罗勒油，苯甲酸苄酯，丁酸苄酯，甲酸苄酯 ，甘菊油，肉桂醛，顺式-3-己烯醇，丁香芽油，大马士革，乙酰乙酸乙酯，桉树油，姜，乙酸异戊酯，薄荷醇laevo，肉桂酸甲酯，水杨酸甲酯，橙油，迷迭香油，龙蒿油，茶树油 和薄荷油; 以及一种或多种选自三氯生，焦磷酸盐，锌盐，氯化十六烷基吡啶，对羟基苯甲酸酯，亚锡盐，十二烷基硫酸钠，氯己定，铜盐，锶盐，过氧化物和血根碱的抗微生物剂。

    Relating to flavour compositions
    8.
    发明申请
    Relating to flavour compositions 审中-公开
    关于风味成分

    公开(公告)号：US20060153958A1

    公开(公告)日：2006-07-13

    申请号：US10545746

    申请日：2004-02-11

    申请人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe

    发明人： John Behan ,  David Bradshaw ,  Jonathan Richards ,  Michael Munroe

    IPC分类号： A23L1/22

    CPC分类号： A61Q11/00 ,  A61K8/33 ,  A61K8/342 ,  A61K8/35 ,  A61K8/97

    摘要： A flavour composition comprising at least two flavour materials selected from the following Group (a) materials: decanol, nonanol, decanal, anethole synthetic, cardamom oil, cinnamic aldehyde, ionone alpha, origanum, tarragon, thymol; and at least one flavour material selected from the following Group (b) materials: nonanal, Aniseed rectified, basil oil, camomile oil, citral, clove bud oil, Damascone F, ginger, Tea Tree Pure, peppermint oil of natural origin. The compositions may reduce or prevent dental caries.

    摘要翻译： 包含至少两种选自以下组的味道组合物（a）材料：癸醇，壬醇，癸醛，茴香脑合成，豆蔻油，肉桂醛，紫罗兰酮α，起始物，龙蒿酮，百里香酚; 和至少一种选自以下组（b）材料的风味材料：壬醛，茴香精，罗勒油，甘油，柠檬醛，丁香芽油，大黄酮F，姜，纯茶，天然来源的薄荷油。 组合物可以减少或预防龋齿。