Compositions for use in consumer products

Abstract

[Problem] To provide a composition for adding to consumer products that can improve the aroma of consumer products. [Solution] To provide a composition for adding to consumer products containing lactones (excluding compositions for adding to beverages and foods). Preferably, 20% or more of the lactones are natural lactones. Furthermore, a method for manufacturing a consumer product is provided, which includes a step of adding the composition to a consumer product (excluding beverages and foods). Preferably, in this manufacturing method, the lactones are added at a concentration of 100 ppt to 1000 ppm relative to the total mass of the consumer product to which the composition is added.

Description

Technical Field

[0001] This invention relates to compositions for use as additives in consumer products. Background Technology

[0002] Recently, consumer demands regarding the aroma of consumer products have become increasingly diverse. As pathways for human aroma perception, there are known orthonasal (also known as prenasal aroma) – the perception of aromas entering the nasal cavity from the tip of the nose – and retronasal (also known as retronasal aroma, returning aroma) – the perception of aromas passing through the nose from the throat when beverages or foods enter the mouth. In consumer products, especially various products other than beverages and foods (cosmetics, daily necessities, etc.), aromas are typically perceived only through the orthonasal pathway. Therefore, there are sometimes issues with perceived deficiencies in aroma dispersion, fullness, persistence, longevity, diffusion, and naturalness.

[0003] Therefore, technologies for solving this problem have been proposed. For example, as a technology utilizing fragrance compounds, a fragrance enhancer containing rhotonone and 4-(4-methyl-3-pentenyl)-2(5H)-furanone as active ingredients has been proposed (Patent Document 1). In addition, as a technology for enhancing the naturalness of various plant and animal raw materials, for example, for citrus, a citrus-like aroma enhancer containing 3-p-menthene-7-aldehyde as an active ingredient has been proposed (Patent Document 2); a freshness-enhancing and / or aroma-improving composition for beverages and foods containing a specific amount of (Z)-pentadecenaldehyde, rich in naturalness and giving an impression of citrus peel (Patent Document 3); a grapefruit aroma enhancer for beverages and foods containing 4-mercapto-4-methyl-2-pentanone (Patent Document 4), etc., and for apples, a preparation containing sweet orange and / or nocaketone as active ingredients for enhancing the apple flavor of apple-flavored beverages or apple-flavored flavorings has been proposed (Patent Document 5), etc.

[0004] Existing technical documents Patent documents Patent Document 1: Japanese Patent No. 6576973 Patent Document 2: Japanese Patent No. 6348555 Patent Document 3: Japanese Patent No. 6113257 Patent Document 4: Japanese Patent No. 4360654 Patent document 5: Japanese Patent No. 5932890. Summary of the Invention

[0005] The problem that the invention aims to solve However, existing technologies cannot adequately meet consumer demands. Therefore, the objective of this invention is to provide a composition for use as a consumer product additive, particularly capable of enhancing the aroma of consumer products other than beverages and food.

[0006] means for solving problems In order to solve the above-mentioned problems, the inventors have repeatedly conducted in-depth research and discovered that by adding specific compounds to various consumer products (excluding beverages and food), it is possible to improve the aroma of the consumer products. Thus, a brief summary of a representative invention among the inventions disclosed in this application is given below.

[0007] [1] A composition for use as an additive in consumer products (excluding compositions for use as additives in beverages and foods) containing tretinoin.

[0008] [2] The composition for use as an additive in consumer products according to [1], wherein more than 20% of the aforementioned wine lactones are natural wine lactones.

[0009] [3] The composition for use as an additive in consumer products according to [1] is used to improve the diffusion, longevity, fullness, aroma and / or naturalness of the aroma of consumer products.

[0010] [4] The composition for use as an additive in consumer products according to [1] is used to add to consumer products with floral, citrus, fruity and / or woody fragrances.

[0011] [5] A method of manufacturing a consumer product, comprising the step of adding the composition described in [1] to a consumer product (excluding beverages and food).

[0012] [6] According to the method for manufacturing the consumer product described in [5], in the aforementioned process, the aforementioned composition is added in such a way that the concentration of lactone is 100ppt to 1000ppm relative to the total mass of the aforementioned consumer product.

[0013] [7] A method for improving the aroma of a consumer product, comprising the step of adding the composition described in [1] to the consumer product (excluding beverages and food).

[0014] [8] Additives for consumer products (excluding additives for beverages and food) that use natural viniferin as the active ingredient.

[0015] [9] The consumer product additives (excluding beverage and food additives) described in [8] also include stereoisomers of natural vinyl lactones.

[0016]

[10] According to [9], the aforementioned stereoisomer of wine lactone is an enantiomer, diastereomer 1 and diastereomer 2 of natural wine lactone.

[0017]

[11] According to the consumer product additives (excluding beverage and food additives) described in

[10] , the ratio of natural wine lactone, the enantiomer of natural wine lactone, diastereomer 1, and diastereomer 2 is in the range of 30:30:1:1 to 10000:1:1:1.

[0018]

[12] A enhancer of the floral, green, citrus, fruity and / or woody notes of consumer products, with natural wine lactones as the active ingredient.

[0019] Invention Effects The present invention provides compositions for use as additives in consumer products, particularly those that enhance the aroma of consumer products other than beverages and food. Detailed Implementation

[0020] The following is a detailed description of one embodiment of the present invention. In this specification, "~" refers to a range including both the lower and upper limits, and "concentration (ppm, ppb, ppt, %)" refers to "mass concentration" unless otherwise specified.

[0021] (Composition for use as an additive in consumer products) The consumer product additive composition (excluding beverage and food additive compositions) described in one aspect of the present invention (hereinafter sometimes referred to as "the composition of this application") contains vinac lactone, thereby enabling the consumer product (excluding beverages and foods, the same below) to have an excellent aroma when added to it (sometimes referred to as "improvement" or "improvement effect" in this specification). Hereinafter, when referred to as "consumer product" in this specification, unless otherwise specified, it refers to consumer products other than beverages and foods. Furthermore, in this specification, "addition" and "mixing" have largely the same meaning, including at least one of simply adding a substance by spraying, dripping, etc., and mixing with a substance.

[0022] In this specification, "fragrance of a consumer product" refers to the fragrance of the consumer product itself, the fragrance when using the consumer product, and both. "Fragrance when using a consumer product" refers to: the fragrance when the consumer product is diluted or dissolved and used, such as in bath products or detergents; the fragrance when the consumer product is added to other items (or rinsed and then dried), such as in laundry detergents or fabric softeners; the fragrance when applied to hair or body (or further rinsed off and then dried), such as in shampoos, conditioners, or body soaps—fragrance perceived through the use of the consumer product. Especially in consumer products other than beverages and food, the fragrance when using the consumer product is sometimes a key consumer appeal. For example, the fragrance of a bath product dissolved in hot water is more important as a consumer appeal than the fragrance of the bath product itself before use. Therefore, in one aspect of the present invention, the composition of this application can be effectively used to improve the fragrance when using a consumer product (one way to improve the fragrance of a consumer product). It should be noted that when consumer products are used as is (such as fragrances, perfumes (eau de toilette, perfume, eau de mugwort, cologne, etc.), cosmetics, etc.), the fragrance of the consumer product itself can be roughly the same as the fragrance when the consumer product is used.

[0023] As a non-limiting specific example of the improving effect of the composition of this application, the following can be cited: aroma improvement related to the aroma of consumer products containing the composition of this application, as described below. The following descriptions are terms used in the field of fragrance for sensory evaluation, and their meanings will be understood by anyone skilled in the art. In this specification, the following properties are sometimes collectively referred to as aroma intensity.

[0024] [Aroma fullness, aroma thickness, aroma roughness, aroma extension, aroma spread, diffusion, aroma development, aroma dispersion, aroma outline, aroma core, aroma clarity, aroma longevity, aroma persistence] In this specification, "fullness of aroma" refers to the aroma having thickness, robustness, and / or extension, with a fully perceived convergence of aromas. In the case of "improvement of fullness of aroma," this includes enhanced thickness, robustness, and extension of the aroma, resulting in a more intense perception of the convergence of aromas.

[0025] In this specification, "fragrance diffusivity" refers to the property that, even at a predetermined distance from the fragrance source, the same fragrance as that smelled near the fragrance source (the consumer product to which the composition of this application is added) can be perceived; in other words, the fragrance can diffuse over a long distance from the fragrance source to its surroundings while substantially maintaining the fragrance. In this specification, "improved fragrance diffusivity" includes: perceiving a stronger fragrance when smelling the fragrance at a predetermined distance from the fragrance source; extending the maximum distance at which the same fragrance can be perceived from the fragrance source; or both.

[0026] In this specification, "fragrance longevity" and "fragrance persistence" both refer to the period during which the fragrance can be detected. In the context of "improved fragrance longevity" and "improved fragrance persistence," both include an extended period, a stronger fragrance during that period, or both. It should be noted that in the field of fragrances, "fragrance longevity" is a term used to describe the period during which a residual fragrance can be detected after using a fragrant item, measured in days, while "persistence" is sometimes used to describe the period during which the fragrance can be detected when using a fragrant item, measured in minutes or hours; however, this specification is not limited to these terms.

[0027] In this instruction manual, "fragrance emission" refers to the ability to clearly perceive a fragrance immediately upon first smelling it, sometimes also referred to as fragrance diffusion. In this instruction manual, "improvement in fragrance emission" includes a shorter time until the fragrance is clearly perceived, a more clear perception of the fragrance, or both.

[0028] In addition, as a non-limiting example of the improving effect of the composition of this application, the improvement of the naturalness of the aroma of consumer products containing the composition of this application can be cited.

[0029] In this specification, "natural aroma" refers to an aroma that is the same as or similar to that perceived from the raw materials themselves. In the case of "improvement of the natural aroma," this includes an aroma that is closer to the aroma of the raw materials themselves. For example, in the case of improving the natural aroma of a rose, this includes: a more closely resembling the aroma perceived when receiving a bouquet of roses, with a faint or imperceptible artificial scent. Similarly, in the case of improving the natural aroma of mango, this includes: a more closely resembling the aroma perceived when juicing or cutting a mango, from the mango fruit itself, including its juice and / or peel, with a faint or imperceptible artificial scent.

[0030] In particular, regarding the aroma of consumer products containing the composition of this application, the composition of this application has a significant effect on improving one or more of the above-mentioned aroma intensity (especially longevity, diffusion, fullness, and aroma development) and / or naturalness of the aroma. Preferably, for consumer products containing the composition of this application, the composition of this application does not imply the addition of a significant foreign aroma (sometimes referred to as aroma alteration in this specification) to the aroma of the consumer product, and can be used to improve one or more of the aroma intensity (especially longevity, diffusion, fullness, and aroma development) and / or naturalness of the aroma of the consumer product. More preferably, for consumer products containing the composition of this application, the composition of this application does not cause a perceptible deterioration of the aroma of the consumer product, and can be used to improve one or more of the following aspects of the aroma of the consumer product: the intensity (especially the longevity, diffusion, fullness, and fragrance development) and / or the naturalness: the aroma balance, the softness, the lightness, the transparency, and the luxury of the aroma.

[0031] Furthermore, when the composition of this application is added to a consumer product, especially at a specified concentration (e.g., 5 ppm or more or 10 ppm or more), it can improve the aroma intensity (especially the longevity, diffusion, fullness, and aroma development) of the consumer product without causing a perceptible change in the aroma of the consumer product to which it is added. It can also be used to impart one or more of the following to the aroma of the consumer product: sweetness, spice, woodiness, coconut, citrus, grape, balsamic, ripeness, powderiness, creaminess, lightness, luxury, and astringency.

[0032] The composition of this application, when added to a consumer product, exerts the aroma-improving effects listed above on the aroma of the consumer product. Therefore, the composition of this application can be used as an aroma-improving composition as listed above. In addition, the composition of this application can also be used as an aroma-improving composition for consumer products to enhance the aroma intensity and / or to improve the naturalness of the aroma of consumer products.

[0033] The active ingredient of the composition of this application, namely tartrazine (3a,4,5,7a-tetrahydro-3,6-dimethyl-2(3H)-benzofuranone), is referred to as the compound shown in formula (1) below.

[0034] Wine lactones were first discovered in 1975 by I.A. Southwell as essential oil metabolites of koalas (see Tetrahedron Letters, (24), 1885-8 (1975)). They were named "wine lactones" after being discovered in white wine by H. Guth in 1996 (see Special Publication - Royal Society of Chemistry, 197 (Flavor Science), 163-167 (1996)). This literature states that the threshold concentration of wine lactones is 0.00001~0.00004 ng / L (in air).

[0035] Wine lactones have three asymmetric carbon atoms, and therefore, as shown in the following chemical formula, there are eight stereoisomers: (3S,3aS,7aR), (3R,3aR,7aS), (3R,3aS,7aR), (3S,3aR,7aS), (3S,3aS,7aS), (3R,3aR,7aR), (3R,3aS,7aS), and (3S,3aR,7aR).

[0036] Regarding the aroma intensity of these stereoisomers, according to Helv.Chim.Acta,79,1559, (1996), the (3S,3aS,7aR) form, which is said to be the "natural type," has the strongest aroma.

[0037] Unless otherwise specified, the eight stereoisomers of vininol are collectively referred to as vininols in this specification, and the (3S, 3aS, 7aR) form is referred to as "natural vininol" or "natural".

[0038] As the active ingredient of the composition of this application, namely tretinoin (hereinafter sometimes referred to as the active ingredient of this application), stereoisomers may be used individually or in any mixture of two or more. Tretinoin preferably comprises naturally occurring tretinoin. The amount of naturally occurring tretinoin in the tretinoin can be determined based on the manufacturing cost of the tretinoin and other conditions, and this amount preferably contains 20% or more, 25% or more, 30% or more, 35% or more, or 40% or more of the naturally occurring ((3S, 3aS, 7aR) form) by mass.

[0039] The ratio of various stereoisomers in wine lactones (referred to as the mass ratio, sometimes referred to as the "ratio") is not particularly limited. For example, the following ratios can be listed as the ratios associated with the enantiomers ((3R,3aR,7aS) of natural wine lactones ((3S,3aS,7aR) form) and specific diastereomers ((3R,3aS,7aR) form (hereinafter sometimes referred to as diastereomer 1) and (3S,3aR,7aS) form (hereinafter sometimes referred to as diastereomer 2)).

[0040] Natural type: Examples of enantiomer ratios 1:1~10000:1 1:1~1000:1 1:1~100:1 1:1~10:1 1:1~5:1 1:1~3:1 Examples of the ratio of natural type: diastereomer 1: diastereomer 2 10000:1:1 1000:1:1 100:1:1 50:1:1 30:1:1.

[0041] Alternatively, the ratio can be determined by referring to various literature related to the stereoisomers of vine lactones. Examples of such literature that are not limiting include Japanese Re-publication No. 2012-165164, Japanese Patent Application Publication No. 2010-83894, Japanese Patent Application Publication No. 2010-195765, and Japanese Patent Application Publication No. 2004-269463.

[0042] Preferably, among the proportions of these stereoisomers, the proportion of natural vine lactones in vine lactones is preferably 20% by mass or more, more preferably 25% by mass, further preferably 30% by mass, further preferably 35% by mass or more, and further preferably 40% by mass or more.

[0043] The source of the lactone contained in the composition of this application is not particularly limited. For example, substances of natural origin extracted and / or isolated from white wine, citrus fruits, etc., can be used, or substances synthesized by any method can be used. Examples of synthetic methods include: methods using a six-membered ring forming reaction based on the Diels-Alder reaction and methods using limonene as a starting material (see Helv. Chim. Acta, 79, 1559, (1996)); and methods using dislocation reactions to obtain natural lactones from optically active alcohols while completely controlling the stereochemistry of the 3a position (see J. Org. Chem., 46, 3869-3900 (1981)). Methods for obtaining natural vinyl lactones by using optically active ligands to perform palladium-based addition reactions of malonic esters (see Eur. J. Org. Chem., 419-423 (2000)); methods for obtaining natural vinyl lactones by using optically active oxazol borane as an asymmetric catalyst to perform a carbonyl asymmetric reduction reaction of alkyl adducts of 3-methyl-2-cyclohexen-1-one, followed by three steps (see Japanese Patent Application Publication No. 2004-269463); and other methods.

[0044] When the composition of this application is added to a consumer product, the concentration of the active ingredient of this application in the consumer product can be arbitrarily determined in a way that, for example, achieves the aforementioned effects to the desired degree. The inventors have confirmed that the aforementioned effects (especially the intensity of the aroma, including one or more of longevity, diffusion, and fullness) are achieved within the concentration range of 100ppt to 1000ppm. Therefore, in one aspect of the present invention, it is sufficient to set an appropriate concentration within the range of 100ppt to 1000ppm in a way that achieves the aforementioned effects. For example, the lower limit can be set to any one of 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, 10ppm, and 100ppm, and the upper limit can be set to any one of 1000ppm, 100ppm, 10ppm, 1ppm, 100ppb, 10ppb, and 1ppb. The range can be set within any combination of these lower and upper limits, preferably within the range of 1ppb to 100ppm or 10ppb to 10ppm.

[0045] In particular, the composition of this application does not substantially cause a change in the aroma of the consumer product to which it is added, and the concentration that can improve the aroma intensity can be determined according to the way the consumer product is used.

[0046] For example, when the focus is on improving the aroma of the consumer product itself (e.g., when the consumer product is a fragrance, perfume (e.g., eau de toilette, perfume, eau de mio, cologne, etc.), or cosmetic), an appropriate concentration can be set within the range of 100ppt to 5ppm. The lower limit can be set to any one of 100ppt, 500ppt, 1ppb, 5ppb, 10ppb, 50ppb, 100ppb, 500ppb, 1ppm, 2ppm, or 3ppm, and the upper limit can be set to any one of 5ppm, 3ppm, 2ppm, 1ppm, 500ppb, 100ppb, 50ppb, 10ppb, 5ppb, 1ppb, or 500ppt. The concentration can be set within any combination of these lower and upper limits. More specifically, 100ppt to 100ppb, 1ppb to 10ppb, 10ppb to 5ppm, or 100ppb to 1ppm can be listed.

[0047] On the other hand, when the focus is on improving the fragrance when using consumer products (for example, in the case of the aforementioned bath products, detergents, laundry detergents, fabric softeners, shampoos, conditioners, body soaps, etc.), sometimes the fragrance can be improved without people actually perceiving the deterioration at a high concentration. For example, when consumer products are used after dilution or dissolution (as non-limiting examples, such as shampoos, conditioners, shower gels, and kitchen detergents), the concentration range can be set as long as it is within the range of 100 ppb to 1000 ppm. The lower limit can be set to any one of 100 ppb, 500 ppb, 1 ppm, 5 ppm, 10 ppm, 50 ppm, 100 ppm, and 500 ppm, and the upper limit can be set to any one of 1000 ppm, 500 ppm, 100 ppm, 50 ppm, 10 ppm, 5 ppm, 1 ppm, and 500 ppb. The concentration can be set within any combination of these lower and upper limits. More specifically, it can be 100 ppb to 10 ppm, 100 ppb to 100 ppm, or 1 ppm to 1000 ppm.

[0048] The concentration of the natural viniferin added to the consumer product is preferably 20% or more by mass, 25% or more by mass, 30% or more by mass, 35% or more by mass, or 40% or more by mass, within the aforementioned concentration range of viniferin. The inventors have confirmed that if a viniferin contains at least 20% by mass of the natural type, it can exert the same effect as a naturally occurring viniferin. For example, as shown in the examples described later, a viniferin containing approximately 40% by mass of the natural type exerts an effect substantially equivalent to that of the natural type. Therefore, as a non-limiting example of the present invention, the concentration of the natural wine lactone added to the consumer product can be in the range of 20 ppt to 1000 ppm, wherein, for example, it can be 20 ppt to 500 ppm, 20 ppt to 200 ppm, 25 ppt to 250 ppm, 30 ppt to 300 ppm, 35 ppt to 350 ppm or 40 ppt to 400 ppm. Other preferred concentration ranges include 2 ppb to 20 ppm, 2.5 ppb to 25 ppm, 3 ppb to 30 ppm, 3.5 ppb to 35 ppm or 4 ppb to 40 ppm.

[0049] In particular, examples of concentration ranges that improve aroma intensity without causing a perceptible change in aroma include 2 ppb to 1 ppm, 2.5 ppb to 1.3 ppm, 3 ppb to 1.5 ppm, 3.5 ppb to 1.8 ppm, 4 ppb to 2 ppm, 20 ppb to 200 ppb, 25 ppb to 250 ppb, 30 ppb to 300 ppb, 35 ppb to 350 ppb, and 40 ppb to 400 ppb. Other preferred concentration ranges include 20 ppb to 200 ppm, 25 ppb to 250 ppm, 30 ppb to 300 ppm, 35 ppb to 350 ppm, 40 ppb to 400 ppm, 200 ppb to 200 ppm, 250 ppb to 250 ppm, 300 ppb to 300 ppm, 350 ppb to 350 ppm, and 400 ppb to 400 ppm.

[0050] The consumer products to which the compositions of this application are added are not particularly limited, as long as they are not beverages or food products. The inventors have confirmed that, as illustrated in the examples described below, the effects of the invention are achieved in a variety of consumer products having diverse physical properties. Examples of preferred consumer products include cosmetics, daily necessities, health / hygiene products, and additives used in their manufacture (a representative example being fragrance compositions). More specifically, this can be listed as follows: perfumes (cologne, eau de toilette, eau de parfum, fragrance, and others); hair care products (shampoo, conditioner, hair products (hair cream, hair wax, hair pomade, hair oil, and others) and others); cosmetics (mascara, eyebrow pencil, foundation, lipstick, lip gloss, lip balm, blush, nail polish, toenail polish, other nail products, and others); skin care products (toner, lotion, cream, gel, serum, mask, and others); deodorant products (antiperspirant spray, deodorant tablets, deodorant cream, deodorant sticks, and others); bath products (inorganic salt, cooling, carbon dioxide, skin care, enzyme, and herbal bath products, and others); sun protection products (tanning products, sunscreen products, and others); body cleansers (facial cleansers (facial soap, facial cleanser, and others), body soap, body soap, and others); detergents (detergent soap, detergent, etc.). Disinfectants, disinfectants, deodorizing detergents, fabric softeners and others; kitchenware (kitchen detergents, kitchen bleach, kitchen deodorizers, kitchen cloths, gloves, kitchen disinfectants and others); cleaning agents (cleaning detergents, cleaning bleach, cleaning deodorizers, cleaning cloths, cleaning gloves, cleaning disinfectants and others); health / hygiene materials (napkins, toilet paper, disinfectants, adhesive bandages and others); fragrances (fragrant deodorizers for indoor and / or vehicle interiors, fragrant deodorizers for daily necessities and / or furniture, room fragrances and others); animal repellents and insecticides (insecticides, insect repellents, insecticides, pest repellents and others); interior decoration materials (wallpaper, curtains, carpets, insulation sheets and others); various materials used in the manufacture of consumer goods (representative example being fragrance compositions (see below)), etc., but not limited to these.

[0051] The fragrance of the consumer products to which the composition of this application is added is not particularly limited. The inventors have confirmed that the addition of lactone, which is the active ingredient of this application, to consumer products with a variety of fragrances can exert the aforementioned beneficial effects regardless of the fragrance.

[0052] Specific fragrance notes for consumer products to which the compositions of this application are added may include citrus notes such as lemon, mandarin orange, grapefruit, lime, pomelo, sour mandarin orange, bergamot, red mandarin orange, tangerine, and orange; fruity notes such as apple, strawberry, raspberry, grape, muscat grape, peach, pear, pear (European pear), melon, and tropical fruits (banana, pineapple, mango, mangosteen, etc.); green notes such as galbanum, violet leaf, eucalyptus, chlorophyll, and blackberry; floral notes such as rose, jasmine, ylang-ylang, hyacinth, lily of the valley, lilac, lavender, lily, orange blossom, gardenia, tuberose, magnolia, geranium, mimosa, osmanthus, iris, and peony; aldehyde notes; and clove. Herbal notes such as pepper, cinnamon, nutmeg, cassia, pink pepper, juniper berries, eucalyptus, and lavender; woody notes such as sandalwood, cedar, and vetiver; sweet notes such as ethyl vanillin and maltol; mossy notes such as oakmoss; powdery notes such as coumarin and vanillin; balsam notes such as Peruvian balsam and tarrucine; musk notes such as muscone and nitromuses; amber notes such as ambroxol; animal notes such as civet; anise notes such as star anise; marine notes; mint notes such as peppermint and spearmint; herbal notes such as rosemary, lemongrass, basil, thyme, and patchouli; tea notes; leather notes; honey notes; earthy notes; and any combination of two or more of these notes.

[0053] Among the preferred fragrance notes, examples include floral, citrus, green, herbal, fruity, woody, balsam, spicy, amber, musk, ozone, marine, aquatic, oriental, gourmand, solution, soap, and woody notes, as well as any combination of two or more of these. Among floral notes, those with particularly high improvement effects on the composition of this application (especially on longevity, fullness, sillage, aroma, and naturalness) are, as preferred examples, jasmine, rose, lily of the valley, iris, white floral notes, and any combination of two or more of these. Among fruity notes, those with particularly high improvement effects on the composition of this application (especially on longevity, fullness, sillage, aroma, and naturalness) are, as preferred examples, apple, pear, peach, tropical, berry, and blackberry notes, and any combination of two or more of these. The inventors have confirmed that, in consumer products containing fragrance notes including the preferred fragrance notes illustrated in this paragraph, the improvement effect based on the composition of this application (especially the improvement effect on longevity, fullness, diffusion, aroma, and naturalness) is significant.

[0054] In addition to containing the active ingredient of this application, the composition may also contain other optional components such as solvents, dispersion media, aroma-imparting components, antioxidants, etc. (specific examples are described below), or it may consist only of the active ingredient of this application and a solvent. When the composition of this application also contains components other than the active ingredient of this application, the concentration of the active ingredient of this application in the composition can be arbitrarily determined according to, for example, the degree of the aforementioned effect. When the composition of this application consists only of the active ingredient of this application, it is permissible as long as it is based on common sense possessed by those skilled in the art and substantially consists only of the active ingredient of this application. For example, it is acceptable as long as the residual impurities contained in the purchased compounds as reagents do not affect the aroma improvement effect.

[0055] As an example of the concentration of the active ingredient in the composition of this application, when the composition of this application substantially contains only the active ingredient of this application or only the active ingredient of this application and its solvent or dispersion medium (specific examples are described below), a range of 10 ppb to 100% can be cited, and as a preferred example, a range of 10 ppm to 99% can be cited.

[0056] As an example of the concentration of the active ingredient in the composition of this application, especially when the composition of this application contains other ingredients besides the active ingredient and its solvent, the concentration of the active ingredient in the composition of this application can be arbitrarily determined according to the object to be added and / or the aroma characteristics of the composition of this application, as described above, as long as it is set to an appropriate concentration in a way that allows the aforementioned effects to be achieved (e.g., the range of 1ppt to 100ppm as described above). For example, the concentration can be set from 10 ppm to 99%. More specifically, the lower limit can be set to any one of 10 ppm, 100 ppm, 1000 ppm, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, and 95%, and the upper limit can be set to any one of 99%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 1000 ppm, and 100 ppm. The concentration can be set within any combination of these lower and upper limits, but is not limited to them. It should be noted that, depending on the formulation of the composition, if the concentration of the active ingredient in the composition is set from 10 ppm to 90%, the aroma derived from the active ingredient will not be excessively prominent, and the aforementioned effects can be easily obtained. However, depending on the aroma and other conditions of the composition and / or its additives, the active ingredients of this application may be included at concentrations outside the range of 10 ppm to 90%.

[0057] (Fragrance composition) The fragrance composition described in one embodiment of the present invention (hereinafter sometimes referred to as the fragrance composition of this application) is one way of the composition of this application and can be added to consumer products as one of the raw materials for manufacturing consumer products. As a specific example of the fragrance composition of this application, fragrance compositions, i.e., so-called aroma compositions, that can be listed are used to add to consumer products other than beverages and food.

[0058] The concentration of the active ingredient in the fragrance composition of this application can be arbitrarily determined according to the object to which the fragrance composition is added, as long as the amount added is adjusted based on the concentration of the active ingredient, just as in the aforementioned composition of this application. Examples of the concentration of the active ingredient include a range of 1 ppb to 20% relative to the total mass of the fragrance composition. More specifically, it can be set within any range of 10 ppb to 10%, 100 ppb to 1%, or 10 ppb to 100 ppm, but is not limited to these ranges.

[0059] In addition, the fragrance composition of this application may contain other optional compounds or ingredients in addition to the active ingredient of this application.

[0060] As specific examples of optional other components that may be included in the flavoring composition of this application in addition to the effective ingredients of this application, various flavoring compounds, flavoring compositions, pigments, vitamins, functional substances, fish extracts, meat extracts, animal and plant extracts, animal and plant oils, yeast extracts, animal and plant proteins, animal and plant protein decomposition products, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, emulsifiers, specific gravity regulators, antioxidants, etc. Examples include natural essential oils, natural flavorings, and synthetic flavoring compounds, as recorded in publications such as "Japan Patent Office Gazette, Commonly Used Techniques (Flavors) Part II Food Flavorings, issued January 14, 2013", "Survey on the Actual Use of Food Flavoring Compounds in Japan" (2013 Health, Labour and Welfare Scientific Research Report, Japan Flavor Industry Association, issued March 2013), and "Synthetic Flavoring Chemistry and Commercial Knowledge" (2016 December 20th revised edition, compiled by the Synthetic Flavoring Editorial Committee, Chemical Industry Daily).

[0061] As more specific examples of fragrance compounds, hydrocarbon compounds include monoterpenes such as α-pinene, β-pinene, geraniol, camphene, and limonene; sesquiterpenes such as guarene, cedrene, eugenol, and longleafene; and 1,3,5-undecanetriene, etc.

[0062] As alcohol compounds, examples include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, isopentenol, and 2,6-nonadienol; terpenols such as linalool, geraniol, citronellol, tetrahydromyrceneol, farnesol, nerolidol, cedrol, and terpineol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0063] Aldehydes include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal; terpenoid aldehydes such as citronellol, hydroxycitronellol, citral, myrtol, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamaldehyde, pentylcinnamaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolualdehyde.

[0064] As ketone compounds, examples include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, hydroxybutanone, methyl dihydrojasmonate, and ambroxanone (Iso E Super); diketones and hydroxy ketones such as diacetone, 2,3-pentanedione, maltol, ethyl maltol, methylcyclopentenolone, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nocaconone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damasconone; and aromatic ketones such as xylemone.

[0065] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose ether, linalool oxide, menthol furan, theaspirane, artemisinin, eugenol, and 1,8-cineole.

[0066] Examples of ester compounds include aliphatic esters such as ethyl acetate, isoamyl acetate, ethyl butyrate, isoethyl butyrate, isoamyl butyrate, 2-methylethyl butyrate, 3-methylethyl butyrate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptaate, ethyl hexanoate, isoamyl isovalerate, and ethyl nonanoate; terpenoid esters such as linaloate, geraniol acetate, lavender acetate, and terpineol acetate; and aromatic esters such as benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, methyl cinnamate, cinnamonyl propionate, ethyl benzoate, cinnamonyl isovalerate, and ethyl 3-methyl-2-phenylepoxypropionate.

[0067] Examples of lactone compounds include saturated or unsaturated lactones such as γ-decyl lactone, γ-dodecyl lactone, δ-decyl lactone, δ-dodecyl lactone, 7-decene-4-lactone, and 2-decene-5-lactone.

[0068] As acid compounds, examples include saturated or unsaturated fatty acids such as acetic acid, butyric acid, caprylic acid, isovaleric acid, hexanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0069] Examples of nitrogen-containing compounds include pyridine, alkyl-substituted pyrazines, methyl aminoanisate, and trimethylpyrazine.

[0070] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, and furfuryl thiol.

[0071] As natural essential oils, examples include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin orange, orange blossom, peppermint, spearmint, lavender, white chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, Japanese cypress, vetiver, patchouli, rockrose, elderflower, and sage.

[0072] Examples of various plant and animal extracts include herbal or spice extracts, various tea extracts such as green tea, black tea, or oolong tea, milk or dairy products, and various enzymatic products such as their lipases and / or proteases.

[0073] The fragrance composition of this application is not particularly limited in terms of aroma. As mentioned above, the wine lactone, which is the active ingredient of this application, can be contained in any fragrance composition with a specific aroma. When this fragrance composition is added to a consumer product, it can exert the aforementioned effects as an active ingredient. Specifically, examples include citrus notes such as lemon, mandarin orange, grapefruit, lime, pomelo, sour orange, bergamot, mandarin orange, and tangerine; fruity notes such as apple, banana, pineapple, strawberry, grape, peach, pear, and tropical fruits; green notes such as galbanum and violet leaves; floral notes such as rose, jasmine, ylang-ylang, hyacinth, lily of the valley, lilac, lavender, and lily; aldehyde notes; spice notes such as clove, pepper, cinnamon, and nutmeg; woody notes such as sandalwood and cedar; sweet notes such as ethyl vanillin and maltol; mossy notes such as oakmoss; powdery notes such as coumarin and vanillin; balsam notes such as Peruvian balsam and tarru balsam; musk notes such as muscone and nitromuses; amber notes such as ambroxol; animalic notes such as civet; anise notes such as star anise; marine notes; mint notes such as peppermint and spearmint; leather notes; honey notes; and earthy notes. Among the preferred fragrance notes, examples include floral, citrus, green, herbal, fruity, woody, balsam, spicy, amber, musk, ozone, marine, aquatic, oriental, gourmand, solution, and soap notes. The inventors have confirmed that the improvement effect of the composition of this application (especially the improvement effect on longevity, fullness, sillage, aroma, and naturalness) is particularly significant among these fragrance notes. In floral notes, the improvement effect of the composition of this application (especially the improvement effect on longevity, fullness, sillage, aroma, and naturalness) is particularly high; preferred examples include jasmine, rose, lily of the valley, iris, and white floral notes. Among fruity fragrances, the composition of this application has a particularly high improvement effect (especially the improvement effect on longevity, fullness, diffusion, aroma and naturalness). Preferred examples include apple, pear, peach, tropical, berry and blackberry.

[0074] The preferred form of the fragrance composition of this application is a solution, emulsion, powder, or other solid preparation (such as solid fat) formed by dissolving the composition of this application and other ingredients as needed in a water-soluble or oil-soluble solvent.

[0075] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerol, propylene glycol, and dipropylene glycol. Examples of oil-soluble solvents include vegetable oils, animal oils, refined oils (such as processed oils like medium-chain triglycerides; short-chain triglycerides like triacetin and tripropionate), various essential oils, and triethyl citrate.

[0076] In addition, to prepare an emulsified formulation, the composition of this application and / or the composition of this application containing the composition of this application can be emulsified together with a water-soluble solvent and an emulsifier. As for the emulsification method, there is no particular limitation; various conventionally used emulsifiers, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, processed starch, dehydrated sorbitol fatty acid esters, soap bark extracts, gum arabic, tragacanth, guar gum, carrageenan gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein saponins, or sodium casein, can be used for emulsification treatment using a homogenizer, colloid mill, rotary disc homogenizer, high-pressure homogenizer, etc., thereby obtaining an emulsion with excellent stability. The amount of these emulsifiers is not strictly limited and can be varied widely depending on the type of emulsifier used. Generally, the amount is suitable to be about 0.01 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight, relative to 1 part by weight of the composition of this application containing tretinoin. In addition, in order to stabilize the emulsion, in addition to water, one or more of the following polyols may be added to the emulsion: glycerol, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, reducing sugar syrup, etc.

[0077] Furthermore, the resulting emulsion can be dried to form a powder formulation if desired. During pulverization, sugars such as gum arabic, trehalose, dextrin, sucrose, lactose, glucose, syrup, and reducing syrup can be added as needed. The amounts of these sugars can be selected appropriately based on the desired characteristics of the powder formulation.

[0078] As an example of a consumer product to which it is added, as described in the section on "Compositions for Adding to Consumer Products," the fragrance composition of this application is particularly effective in improving aroma intensity regardless of the consumer product to which it is added.

[0079] (Manufacturing methods for consumer products; methods for improving the aroma of consumer products) One embodiment of the present invention describes a method for manufacturing a consumer product (hereinafter sometimes referred to as the manufacturing method of this application), which includes the step of adding the composition of this application to the consumer product (excluding beverages and food). When the composition of this application consists substantially only of lactone or lactone and its solvent, the manufacturing method of this application may include the step of adding lactone to the consumer product (hereinafter the same).

[0080] By adding an effective amount of the composition containing the active ingredient of this application to a consumer product, the aroma of the consumer product can be improved (for example, the aforementioned effect is achieved). Therefore, the manufacturing method of this application can be understood as a method for improving the aroma of a consumer product (hereinafter sometimes referred to as the aroma improvement method of this application) that includes the step of adding the composition of this application to the consumer product.

[0081] In the manufacturing method and aroma improvement method of this application, there are no particular limitations as long as the consumer product is not a beverage or food, as specifically described in the "Composition for Additives in Consumer Products" section above.

[0082] In the manufacturing method and aroma improvement method of this application, the amount of the active ingredient of this application added to the consumer product can be arbitrarily set according to the desired degree of the aforementioned effect and / or the type and / or form of the consumer product. In this case, as an example of the concentration of the active ingredient of this application in the consumer product, it is described in the "Composition for Additive Use in Consumer Products" section above.

[0083] In the manufacturing method and aroma improvement method of this application, there are no particular limitations on the method of adding the composition of this application to the consumer product. Furthermore, there are no particular limitations on the timing (opportunity) of adding the composition of this application to the consumer product. Example

[0084] The present invention will now be described in more detail through examples. It should be noted that the present invention is not limited thereto.

[0085] [Example 1] Based on a known synthetic method (the method described in Japanese Patent No. 5328564), a wine lactone (a mixture of stereoisomers) (hereinafter sometimes referred to as wine lactone 1) was obtained. In this wine lactone 1, the natural type of wine lactone ((3S,3aS,7aR) isomer) is approximately 40% by mass. Furthermore, the isomer ratio of the various wine lactones contained in wine lactone 1 is approximately (3S,3aS,7aR):(3R,3aR,7aS):(3R,3aS,7aR):(3S,3aR,7aS) = 4:4:1:1. An ethanol solution (hereinafter sometimes referred to as the ethanol solution of this application) and a propylene glycol solution (hereinafter sometimes referred to as the propylene glycol solution of this application) of any concentration of this wine lactone 1 were prepared separately. These were used as a composition of this application in the following examples.

[0086] [Example 2] Prepare commercially available shampoos 1-4. The fragrance notes of each shampoo are as described in Table 1 below. Add the ethanol solution of this application to each of the commercially available shampoos 1-4 in the manner shown in Table 1 below to prepare shampoos according to one aspect of the present invention (products 1-1 to 1-20 of the present invention).

[0087] On the other hand, prepare a bundle of black human hair and moisten it with hot water.

[0088] Furthermore, for hair bundles moistened with hot water, while applying shampoo (products 1-1 to 1-20 of this invention) to the hands to create lather, rinse thoroughly with hot water of the same temperature, drain the water, and allow it to dry for 1 to 3 days.

[0089] In the above process, the aroma perceived at the following times (1) to (5) is evaluated.

[0090] (1) The aroma of the shampoo after the ethanol solution of this application has been mixed into the shampoo container and thoroughly mixed; (2) The aroma around the hot water when each shampoo and hot water are added to the plastic cup and foam is produced; (3) The aroma of the wool tufts after rinsing and draining; (4) The aroma of the wool tufts that have been left to air dry naturally for 1 day after water control; (5) The aroma of the hair tufts that have been left to air dry for 3 days after water control.

[0091] In the evaluation of the fragrance, 12 perfumers with more than 7 years of perfumery experience were selected as the group members. Commercially available shampoos 1 to 4 (shampoos without the ethanol solution of this application) were used as control products. The fragrance perceived at (1) to (5) was evaluated in terms of diffusion, fragrance development, fullness and longevity. Other changes in the perceived fragrance were also evaluated.

[0092] Regarding the lasting power, compare the aromas of (3) to (5) with the aromas perceived at (1) or (2).

[0093] Regarding diffusivity, the limit of distance at which the same aroma as the source can be smelled, when separated from the aroma source, is compared with a control.

[0094] The comments made by the group members are shown in Table 1.

[0095] [Table 1]

[0096] As shown in Table 1, it can be confirmed that the composition of this application containing tartrate lactone can improve the fragrance of shampoos with various scents.

[0097] [Example 3] Prepare commercially available fabric softeners 1 to 4 (hereinafter referred to as commercially available fabric softeners 1 to 4). The fragrance of each fabric softener is as described in Table 2 below. Add the ethanol solution of this application to each of the commercially available fabric softeners 1 to 4 in such a manner as shown in Table 2 below to prepare fabric softeners according to one aspect of the present invention (inventory products 2-1 to 2-20).

[0098] On the other hand, prepare commercially available towels.

[0099] Furthermore, approximately 0.5g each of a commercially available fabric softener and the fabric softener of this invention were added to approximately 1L of water and stirred thoroughly to prepare a uniformly dispersed fabric softener dispersion (hereinafter sometimes simply referred to as the dispersion). A commercially available towel was then soaked in each dispersion. The soaked towel was then dehydrated and allowed to air dry naturally for approximately 1 day.

[0100] In the above process, the aroma perceived at the following times (1) to (4) is evaluated.

[0101] (1) The aroma of the softener after the ethanol solution of this application has been prepared and thoroughly mixed into the softener container; (2) The aroma surrounding the freshly prepared dispersion; (3) The aroma of a towel that has just been dehydrated; (4) The aroma of towels that have been left to air dry for 1 day after dehydration.

[0102] In the evaluation of the aroma, 12 perfumers with more than 7 years of perfumery experience were selected as the group members. Commercially available softeners 1 to 4 (softeners without the ethanol solution of this application) were used as control products. The aroma perceived at (1) to (4) was evaluated in terms of diffusion, aroma development, fullness and longevity. Other improvements in the perceived aroma were also evaluated.

[0103] Regarding the lasting power, compare the aromas of (3) and (4) with the aromas perceived at (1) or (2).

[0104] Regarding diffusivity, the limit of distance at which the same aroma as the source can be smelled, when separated from the aroma source (softener, dispersion, or towel), is compared with a control.

[0105] The comments made by the group members are shown in Table 2.

[0106] [Table 2]

[0107] As shown in Table 2, it can be confirmed that the composition of this application containing vinyl lactone can improve the aroma of various flavoring softeners.

[0108] [Example 4] Prepare commercially available room fragrances 1-3 (fragrances 1-2 are oil-based, and fragrance 3 is water-based). The fragrance notes of each fragrance are shown in Table 3 below. Add propylene glycol solution of the present application to each of the commercially available fragrances 1-3 in the manner shown in Table 3 below to prepare the fragrances described in one aspect of the present invention (products 3-1 to 3-15 of the present invention).

[0109] Furthermore, the fragrances of the commercially available fragrance and the fragrance of the present invention were placed in a room of about 10 square meters and about 2.4 meters in height (a room that can be opened and closed with a door) for about 3 hours to allow the fragrances to dissipate, and the fragrances in the room were evaluated.

[0110] In the evaluation of the aroma, 12 perfumers with more than 7 years of perfumery experience were selected as the panel members. Commercially available fragrance agents 1 to 3 (fragrance agents without the propylene glycol solution of this application) were used as control products. The effects of diffusion, aroma development and fullness were evaluated, as well as other perceived improvements in the aroma.

[0111] Regarding diffusion, the aroma perceived when the door is open was compared with a control.

[0112] The comments made by the group members are shown in Table 3.

[0113] [Table 3]

[0114] As shown in Table 3, it can be confirmed that the composition of this application containing vinyl lactone can improve the aroma of various fragrances.

[0115] [Example 5] Prepare commercially available bath products 1-2 (bath product 1 is liquid, and bath product 2 is tablet form). The fragrance notes of each bath product are shown in Table 4 below. Add the ethanol solution of this application to each of the commercially available bath products 1-2, in the manner shown in Table 4 below, to prepare the bath product (consumer product) according to one aspect of the present invention (inventory products 4-1 to 4-10). It should be noted that the addition of the ethanol solution of this application to bath product 2 is performed by impregnating the tablet of bath product 2 with the ethanol solution of this application.

[0116] Furthermore, approximately 2.5g of commercially available bath products and the bath product of the present invention were respectively added to approximately 3L of hot water at around 40°C and fully dissolved, and the aroma emitted from the hot water after the bath products were dissolved was evaluated.

[0117] In the evaluation of aroma, 12 perfumers with more than 7 years of perfumery experience were selected as the panel members. Commercially available fragrance agents 1-2 (fragrance agents without the addition of the ethanol solution of this application) were used as control products. The effects of diffusion, aroma development, fullness and persistence were evaluated, as well as other perceived improvements in aroma.

[0118] Regarding persistence, the aroma immediately after dissolving in hot water was compared with the aroma approximately 30 minutes after dissolution.

[0119] Regarding diffusivity, the limit of distance at which the same aroma as the source can be smelled when separated from the aroma source (hot water) was compared with a control.

[0120] The comments made by the group members are shown in Table 4.

[0121] [Table 4]

[0122] As shown in Table 4, it can be confirmed that the composition of this application containing tartrate lactone can improve the aroma of various scented bath products.

[0123] [Example 6] Prepare basic blended fragrance compositions for each of the following fragrance notes in a fragrance bottle according to the formulas shown in Tables 5-11 below: peach, lime, mango, lily, lilac, lily of the valley, and jasmine.

[0124] [Table 5]

[0125] [Table 6]

[0126] [Table 7]

[0127] [Table 8]

[0128] [Table 9]

[0129] [Table 10]

[0130] [Table 11]

[0131] The ethanol solution of this application is added to each basic blended flavoring composition in such a way that the concentration of retinoic acid 1 is 5 ppm to prepare the flavoring composition (products 5-1 to 5-7 of this invention) according to one embodiment of the invention.

[0132] Furthermore, for each fragrance note, the aroma of the product of the present invention was evaluated using a basic blended fragrance composition as a control.

[0133] In the aroma evaluation, 12 perfumers with more than 7 years of perfumery experience were selected as panel members to comment on the diffusion, aroma development, fullness and longevity compared with the control, as well as other perceived improvements in aroma.

[0134] Regarding the aroma retention, the aroma intensity of each fragrance composition after the preparation of the present invention 5-1 to 5-7 was impregnated into the aroma tablet and compared with that of each fragrance composition without wine lactone 1 after the aroma tablet was left at room temperature for 1 day.

[0135] Regarding diffusivity, the limit of distance at which the same aroma as the source of the aroma (fragrance composition) can be smelled was compared with a control, while the source of the aroma was separated from the source.

[0136] The comments made by the group members are shown in Table 12.

[0137] [Table 12]

[0138] As shown in Table 12, it can be confirmed that the compositions of this application containing vinyl lactone can improve the aroma of various flavoring flavor compositions.

[0139] [Example 7] Prepare a basic blended fragrance composition resembling rose in a fragrance bottle according to the formulation shown in Table 13 below.

[0140] [Table 13]

[0141] In this rose-like basic blended flavoring composition, an ethanol solution of the present application is added to a concentration of 5 ppm for vine lactone 1 to prepare the flavoring composition (product 6-1 of the present invention) according to one embodiment of the present invention.

[0142] In addition, γ-nonalactone, which contains a compound with a structure similar to that of wine lactone, was prepared and added to a rose-like basic blended flavoring composition at a concentration of 5 ppm to prepare a comparative flavoring composition (comparative 6-1).

[0143] In addition, as a compound containing a structure similar to that of wine lactone, sotorone was prepared and added to a rose-like basic blended flavoring composition at a concentration of 5 ppm to prepare a comparative flavoring composition (comparative 6-2).

[0144] Furthermore, the aroma of the present invention and the comparative product was evaluated using a rose-like basic blended fragrance composition as a control.

[0145] In the aroma evaluation, five perfumers with more than 10 years of experience were selected as panel members to comment on the diffusion, aroma development, fullness, and naturalness compared to the control.

[0146] Regarding diffusivity, the limit of distance at which the same aroma as the source of the aroma (fragrance composition) can be smelled was compared with a control, while separated from the aroma source.

[0147] The comments made by the group members are shown in Table 14.

[0148] [Table 14]

[0149] As shown in Table 14, it can be confirmed that the composition of this application containing wine lactone can improve the aroma of the rose-flavored flavor composition and exert a better effect than γ-nonanolactone and sotorone added in the comparative product.

[0150] [Example 8] Prepare natural wine lactones isolated from wine lactone 1 prepared in Example 1.

[0151] In addition, we will prepare commercially available lemon essential oil, bergamot essential oil, grapefruit essential oil, peppermint essential oil, juniper berry essential oil, patchouli essential oil, and vetiver essential oil (10% dipropylene glycol).

[0152] Furthermore, we plan to commercially available apple-scented body soap, pear-scented hair conditioner, mangosteen-scented hand soap, blackberry-scented antiperspirant, and osmanthus-scented hair oil.

[0153] Furthermore, natural tartaric acid lactones were added to various commercially available essential oils and cosmetics at the concentrations shown in Tables 15 (for each essential oil) and 16 (for each cosmetic) below. Sensory evaluations were conducted on the aroma diffusion, aroma development, fullness, naturalness, and longevity, using commercially available essential oils and cosmetics without added natural tartaric acid lactones as control samples.

[0154] In the sensory evaluation, compared with the control, 20 well-trained group members with more than 10 years of experience were asked to choose any rating symbol from 4 points: significant improvement, 3 points: improvement, 2 points: slight improvement, 1 point: no improvement, and to freely comment on the perceived differences in aroma.

[0155] It should be noted that the methods for confirming the diffusion, aroma development, fullness, naturalness, and longevity of the aroma are as follows.

[0156] Regarding the resistivity of each essential oil, the aroma intensity was compared between the essential oils immediately after preparation of products 7-1 to 7-21 of this invention, when infused into a scenting tablet, and the essential oils without blending with natural wine lactones after the scenting tablet was left at room temperature for one day. Furthermore, regarding diffusivity, the limit of distance at which the same aroma as the source could be smelled, separated from the aroma source (essential oil), was compared with a control.

[0157] Regarding the fragrance retention of each cosmetic product, the fragrance intensity was compared with that of the cosmetic products prepared according to the present invention (8-1 to 8-18) after being placed on a tissue, and then compared with that of the cosmetic products without natural viniferin after the tissue was left at room temperature for one day. Furthermore, regarding the diffusion properties, the limit of distance at which the same fragrance as the source could be smelled, separated from the fragrance source (cosmetic product), was compared with a control product.

[0158] Tables 15 and 16 show the average rating scores and representative comments selected by the most group members.

[0159] [Table 15]

[0160] [Table 16]

[0161] As shown in Tables 15-16, natural wine lactones can significantly improve the diffusion, aroma development, fullness, naturalness, and longevity of the aromas of the various aroma notes recorded in Tables 15-16.

[0162] [Example 9] The following aroma-enhancing experiment was conducted using the wine lactone 1 ((natural type (3S,3aS,7aR): natural enantiomer (3R,3aR,7aS): diastereomer (3R,3aS,7aR): diastereomer (3S,3aR,7aS) = 4:4:1:1) prepared in Example 1.

[0163] In addition, we will prepare commercially available lemon essential oil, bergamot essential oil, grapefruit essential oil, peppermint essential oil, juniper berry essential oil, patchouli essential oil, and vetiver essential oil (10% dipropylene glycol).

[0164] Furthermore, we plan to commercially available apple-scented body soap, pear-scented hair conditioner, mangosteen-scented hand soap, blackberry-scented antiperspirant, and osmanthus-scented hair oil.

[0165] Furthermore, in various commercially available essential oils and cosmetics, the tartrazine 1 of Example 1 was added at the concentrations shown in Tables 17 and 18 below, and sensory evaluations were conducted using the commercially available essential oils and cosmetics as control samples, considering aspects such as aroma diffusion, aroma development, fullness, naturalness, and longevity.

[0166] In the sensory evaluation, compared with the control, 20 well-trained group members with more than 10 years of experience were asked to choose any rating symbol from 4 points: significant improvement, 3 points: improvement, 2 points: slight improvement, 1 point: no improvement, and to freely comment on the perceived differences in aroma.

[0167] It should be noted that the methods for confirming the diffusion, aroma development, fullness, naturalness, and longevity of the fragrance are the same as in Example 8. Regarding the essential oils, for products 9-1 to 9-21 of this invention and various cosmetics, products 10-1 to 10-18 of this invention are prepared.

[0168] [Table 17]

[0169] [Table 18]

[0170] As shown in Tables 17-18, wine lactone 1 significantly improves the diffusion, aroma development, fullness, naturalness, and longevity of the various aroma compounds described in Tables 17-18. Furthermore, comparing the results obtained using natural wine lactones (Tables 15-16) with those obtained using wine lactone 1 (Tables 17-18, with approximately 40% natural wine lactone), the results show that while the natural wine lactone receives a slightly higher rating, the results are roughly equivalent. This confirms that wine lactones containing at least 40% natural wine lactones exhibit aroma-improving effects comparable to those of natural wine lactones.

Claims

1. A composition for use in a consumer product, which contains wine lactones, the composition for use in a consumer product not including a beverage food additive composition.

2. The composition for use in consumer goods according to claim 1, wherein, Among the wine lactones, 20% or more are natural wine lactones.

3. The composition for use in a consumer product according to claim 1, which is used for improving the diffusion, the tenacity, the fullness, the evanescence and / or the naturalness of the aroma of a consumer product.

4. The composition for use in a consumer product according to claim 1, which is used for adding to a consumer product having an aroma of a floral note, a citrus note, a fruity note and / or a woody note.

5. A method for producing a consumer product, which comprises a step of adding the composition according to claim 1 to a consumer product, the consumer product not including a beverage food.

6. The method of manufacturing a consumer product according to claim 5, wherein, In the step, the composition is added in such a manner that the concentration of wine lactones becomes 100 ppt to 1000 ppm with respect to the total mass of the consumer product.

7. A method for improving the aroma of a consumer product, which comprises a step of adding the composition according to claim 1 to a consumer product, the consumer product not including a beverage food.

8. An agent for use in a consumer product, which contains natural wine lactones as an effective ingredient, the agent for use in a consumer product not including a beverage food additive.

9. The agent for use in a consumer product according to claim 8, which further contains stereoisomer wine lactones of the natural wine lactones, the agent for use in a consumer product not including a beverage food additive.

10. The consumable additive of claim 9, wherein, The stereoisomer wine lactones are enantiomers, diastereomer 1 and diastereomer 2 of the natural wine lactones, the agent for use in a consumer product not including a beverage food additive.

11. The consumable additive of claim 10, wherein, The amounts of the natural wine lactones, the enantiomers, diastereomer 1 and diastereomer 2 of the natural wine lactones are in the range of 30:30:1:1 to 10000:1:1:1, the agent for use in a consumer product not including a beverage food additive.

12. An agent for improving a floral sense, a green sense, a citrus sense, a fruity sense and / or a woody sense of a consumer product, which contains natural wine lactones as an effective ingredient.

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