Fragrance composition

Abstract

The various aspects presented herein relate to the field of perfumery. In particular, the present disclosure provides compositions having increased and / or improved longevity and / or fragrance profile. Further, the present disclosure provides methods of using such compositions to increase and / or improve the longevity and / or fragrance profile of a fragrance composition.

Description

Technical Field

[0001] This disclosure relates to the field of fragrances. Specifically, this disclosure provides compositions having increased and / or improved persistence and / or aroma profile. Furthermore, this disclosure provides methods for using such compositions to increase and / or improve the persistence and / or aroma profile of fragrance compositions. Background Technology

[0002] In the fragrance industry, there has always been a need to find new technologies to prolong the perceived intensity of fragrances over time. This need is particularly pronounced when dealing with fragrances rich in rapidly evaporating, highly volatile flavoring components, causing the perceived intensity and / or spectrum of the scent to decrease and / or change over time as perceived by the user and others. This decrease and / or change in perceived intensity is further amplified by the rapid evaporation of large quantities of ethanol present in fragrances, eau de toilette, and bodysplashes. Maintaining intensity and / or spectrum over time is a crucial consideration for commercial fragrance compositions. In fact, consumers seek fragrance compositions that last all day. For example, it is generally accepted that fragrance compositions must maintain a good intensity and / or spectrum of scent for at least 8 hours to meet this consumer demand, with the main challenge being maintaining the intensity of highly volatile flavoring components.

[0003] Perfumers select fragrance ingredients to blend into fragrance compositions to achieve a specific aroma profile with varying intensity and character. In doing so, perfumers need to remember the individual characteristics and volatility differences of the fragrance ingredients that make up the entire fragrance composition. Typical fragrance compositions are characterized by a larger amount of low-volatility fragrance ingredients and a smaller amount of higher-volatility fragrance ingredients. Low-volatility fragrance ingredients are referred to as "base notes," while higher-volatility fragrance ingredients can be further categorized into high-volatility fragrance ingredients (labeled as "top notes") and medium-volatility fragrance ingredients (labeled as "middle notes").

[0004] Differences in the volatility of fragrance ingredients used to formulate fragrance compositions can lead to some limitations. For example, a common consumer complaint is that the middle notes tend to dissipate too quickly after applying the fragrance composition. Furthermore, the presence of a large amount of base notes during the so-called "dry-down" phase can unnecessarily alter the character of the middle notes.

[0005] Therefore, there is a desire for a fragrance composition that retains a significant portion of its initial fragrance characteristics over time, so that the floral, fruity, or spicy characteristics of a "heart's fragrance" can be perceived for many hours. It is also desired that the fragrance intensity of the composition remain noticeable to consumers over an even longer period. Furthermore, it is hoped that a new spectrum of fragrance characteristics can be created worldwide, in which one or more recognized heart's fragrance characteristics can be maintained over time.

[0006] Therefore, there is still a need for a composition that can be perceived by the consumer over a long period of time after application. There is also a need for a composition that exhibits enhanced intensity of its fragrance properties over time. Summary of the Invention

[0007] This article presents a composition in one form.

[0008] The composition comprises:

[0009] a. Aromatic component, which is 0.04 to 40% by weight relative to the total weight of the composition.

[0010] A certain percentage exists.

[0011] The fragrance component includes:

[0012] i. A highly volatile component, in an amount of 0.08 to 55% by weight of the flavor component, comprising:

[0013] a. At least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; and optionally...

[0014] b. At least one second fragrance ingredient with a first vapor pressure greater than 0.08 Torr at 22°C;

[0015] ii. A moderately volatile component, comprising 0.08 to 85% by weight of the aroma component, including:

[0016] a. At least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and optionally...

[0017] b. A second, at least one, flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and

[0018] b. A modifier, wherein the amount is 0.1 to 20% by weight relative to the total weight of the composition.

[0019] The first vapor pressure of at least one of the first flavoring raw materials of the highly volatile component was determined in the absence of the regulator;

[0020] The first vapor pressure of at least one of the second flavoring raw materials of the highly volatile component was determined in the absence of the regulator;

[0021] The regulator changes the first vapor pressure of at least one of the second fragrance raw materials of the highly volatile component to a second vapor pressure;

[0022] The second vapor pressure of at least one of the second fragrance raw materials of the highly volatile component at 22°C is in the range of 0.0008 to 0.08 Torr;

[0023] The first vapor pressure range of at least one of the first flavoring raw materials of the medium volatile component was determined in the absence of the regulator;

[0024] The first vapor pressure range of at least one of the second flavoring raw materials of the medium volatile component was determined in the absence of the regulator;

[0025] The regulator alters the first vapor pressure range of at least one second fragrance ingredient of the moderately volatile component to a second vapor pressure; and

[0026] The second vapor pressure of at least one of the secondary flavoring raw materials of the medium volatile component at 22°C is less than 0.0008 Torr.

[0027] This article presents one form of a method for reducing, preventing, or improving film formation on a consumer's skin when the consumer's skin comes into contact with a composition containing the following ingredients:

[0028] a. A fragrance component, present in an amount of 0.04 to 40% by weight relative to the total weight of the composition.

[0029] The fragrance component includes:

[0030] i. A highly volatile component, in an amount of 0.08 to 55% by weight of the flavor component, comprising:

[0031] a. At least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; and optionally...

[0032] b. At least one second fragrance ingredient with a first vapor pressure greater than 0.08 Torr at 22°C;

[0033] ii. A moderately volatile component, comprising 0.08 to 85% by weight of the aroma component, including:

[0034] a. At least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and optionally...

[0035] b. At least one second flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C;

[0036] The method includes adding a certain amount of modifier to the composition to effectively reduce, prevent or improve the formation of films in the consumer's skin;

[0037] The effective amount of the regulator is 0.1 to 20% by weight relative to the total weight of the composition.

[0038] In one form, the regulator comprises:

[0039] a. At least one compound selected from the group consisting of: methyl glucoside polyol, ethyl glucoside polyol, propyl glucoside polyol, PPG-10 methyl glucoether, PPG-20 methyl glucoether, ethoxylated methyl glucoether, octyl / decyl glucoside, undecyl glucoside, polypropylene glycol myristole, and neopentyl glycol di(ethylhexanoate); and

[0040] b. At least one long-chain alcohol.

[0041] In one form, at least one long-chain alcohol is selected from the group consisting of isocetyl alcohol, isostearyl alcohol, octyldecyl alcohol and octyldodecyl alcohol.

[0042] In one form, the highly volatile component consists solely of at least one first flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C.

[0043] In one form, the moderately volatile component consists solely of at least one first flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C.

[0044] In one form, the highly volatile component comprises at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C, in an amount of 0.1 to 40% by weight of the flavoring component.

[0045] In one form, the moderately volatile component is contained in at least one second flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, in an amount of 20 to 45% by weight of the flavoring component.

[0046] In one form, the flavor component further comprises at least one flavoring ingredient having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10 to 55% by weight of the flavor component.

[0047] In one form, the flavor component further comprises at least one flavoring ingredient having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 30 to 55% by weight of the flavor component.

[0048] In one form, the flavor component further comprises at least one flavoring ingredient having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10 to 30% by weight of the flavor component.

[0049] One form presented herein provides a scented consumer product comprising a composition according to one form presented herein.

[0050] One form presented herein provides a flavoring composition comprising a composition according to one form presented herein.

[0051] This article presents a form of a fragranced consumer product comprising a fragrance composition according to one of the forms presented herein.

[0052] In one form, scented consumer products are selected from a group consisting of perfumes, eau de toilettes, home care products, and personal care products.

[0053] One form presented herein provides a method for modifying or enhancing the odor properties of body surfaces such as hair or skin, including contacting or treating the body surface with a composition according to one form presented herein.

[0054] One form presented herein provides a method for modifying or enhancing the odor properties of substrates such as fabrics, furniture, tableware, hard surfaces, and related materials, including contacting or treating body surfaces with a composition according to one form presented herein. Attached Figure Description

[0055] Although this specification concludes with claims that specifically point out and clearly claim protection for the invention, it is believed that the invention will be better understood from the following description of the accompanying drawings, in which:

[0056] Figure 1 A diagram of the structure of a typical spice is provided.

[0057] Figure 2 The effect of the modifier on the amount of flavoring raw material in solution over time is provided. The solid line represents the effect relative to the total weight of the composition (a) in the presence of 15% by weight of the modifier. 15 ), or in the absence of a modifier (a0), the flavoring raw material (A) PRM The quantity of ) and the internal standard (A) INSTD The ratio of the actual recorded values ​​of the amount of modifier (a5) to the total weight of the composition. The dashed line indicates the presence of 5% by weight of modifier (a5) relative to the total weight of the composition or 10% by weight of modifier (a5) relative to the total weight of the composition. 10 The predicted ratio in the solution over time.

[0058] Figure 3 Illustrations of the structures of spices based on the various forms presented in this article are provided.

[0059] Figure 4 The term refers to a flavoring ingredient in which a modifier containing 15% by weight of PPG-20 methyl glucoether (“MGE”) relative to the total weight of the composition has a different second vapor pressure compared to a modifier containing 10% by weight of PPG-20 methyl glucoether and 5% by weight of isocetyl alcohol (“ICA”).

[0060] Figure 5 Photographs show membranes formed from a composition comprising 15% by weight of PPG-20 methyl glucoether relative to the total weight of the composition (left) and a composition comprising 10% by weight of PPG-20 methyl glucoether relative to the total weight of the composition and 5% by weight of isocetyl alcohol (right).

[0061] Figure 6 Photographs show films formed from a composition comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and a composition comprising 10% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition and 5% by weight of isostearyl alcohol (right).

[0062] Figure 7 Photographs show membranes formed from a composition comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and a composition comprising 10% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition and 5% by weight of octyl dodecyl alcohol (right).

[0063] Figure 8 The images show compositions comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and compositions comprising 10% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition and 5% by weight of... A photograph of the film formed by the composition (right).

[0064] Figure 9 The images show compositions comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and compositions comprising 10% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition and 5% by weight of... A photograph of the film formed by the composition (right).

[0065] Figure 10The images show a composition comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and a composition comprising 10% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition, and 2.5% by weight of... and 2.5% by weight A photograph of the film formed by the composition (right).

[0066] Figure 11 The images show a composition comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and a composition comprising 7.5% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition and 7.5% by weight of [other ingredients]. A photograph of the film formed by the composition (right).

[0067] Figure 12 The images show a composition comprising 15% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition (left) and a composition comprising 5% by weight of PPG-20 methyl glucosyl ether relative to the total weight of the composition, and 5% by weight of... A photograph of a film formed by a composition of 5% by weight of isostearyl alcohol (right).

[0068] Figure 13 A photograph shows a film formed from a composition comprising 7% by weight of a model fragrance and 15% by weight of PPG-20 methyl glucoether relative to the total weight of the composition.

[0069] Figure 14 A photograph shows a film formed from a composition comprising 7 wt% of a model fragrance, 7.5 wt% of PPG-20 methyl gluconate, and 7.5 wt% of isocetyl alcohol relative to the total weight of the composition. Detailed Implementation

[0070] In the following description, reference is made to specific embodiments that can be practiced, which are illustrated by way of illustration. These embodiments are described in detail to enable those skilled in the art to practice the invention described herein, and it should be understood that other embodiments may be utilized and logical changes may be made without departing from the scope of the forms presented herein. Therefore, the following description of the exemplary embodiments should not be construed as limiting, and the scope of the various forms presented herein is defined by the appended claims.

[0071] An abstract is provided to comply with 37 C. FR § 1.72(b) to allow the reader to quickly determine the nature and essential points of the technology disclosed in this application. The submission of the abstract is to be understood that it is not to be used to interpret or limit the scope or meaning of the claims.

[0072] Based on some of the compositions presented in this article:

[0073] The terms “perfume” and “fragrance” are used interchangeably herein to refer to the components in a fragrance composition formed by scenting ingredients, that is, components that impart or alter the scent of skin or hair.

[0074] "Fragrance ingredient" here refers to compounds currently used in the fragrance industry, primarily because they smell pleasant on their own or in mixtures with other such ingredients and can impart a pleasant effect or odor to products incorporating them or to surfaces (e.g., skin or hair). In other words, a fragrance ingredient has the ability to impart or alter the odor of a composition or surface in a positive or pleasant manner. When the latter has an unpleasant odor, the fragrance ingredient can also mask this odor, thereby making the overall perceived odor pleasant.

[0075] "Fragrance ingredient" can encompass any suitable fragrance raw material used for fragrance purposes, including, for example, alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenes, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils. However, naturally occurring plant and animal oils, as well as exudates of complex mixtures containing various chemical components, are also known as "fragrance ingredients." Various fragrance raw materials containing known natural oils can be found in journals commonly used by those skilled in the art, such as "Perfume and Flavourist" or "Journal of Essential Oil Research," or listed in references such as S. Arctander's book *Perfume and Flavor Chemicals*, 1969, Montclair, New Jersey, USA, and recently republished by Allured Publishing Corporation Illinois (1994). Additionally, some fragrance raw materials are supplied by fragrance companies as blends in the form of proprietary accords. Non-limiting examples of flavoring ingredients that can be used in this invention include fragrance precursors, such as acetal fragrance precursors, ketal fragrance precursors, ester fragrance precursors, hydrolyzable inorganic-organic fragrance precursors, and mixtures thereof. The flavoring ingredient can be released from the fragrance precursor in a variety of ways. For example, by way of non-limiting illustration, the fragrance can be released as a result of simple hydrolysis, or through a shift in equilibrium, or through a change in pH, or through enzymatic release.

[0076] As used in this article, the term "fragrance profile" refers to a description of how a fragrance perceived by the human nose evolves over time from its first application. It is the result of the combination of the top, middle, and base notes (if present) of a fragrance. A fragrance profile consists of two characteristics: "intensity" and "characteristics." "Intensity" relates to the perceived intensity, while "characteristics" refers to the aroma impression or quality of the fragrance, such as fruity, floral, or woody notes.

[0077] "Regulator" or "fixative" is understood in this document as a reagent that has the ability to influence, in particular, the way an observer or user perceives the odor of a composition incorporating a regulator or fixative over time, compared to the same perception in the absence of a regulator or fixative.

[0078] As used in this article, the term "including" in various tenses is intended to be non-restrictive.

[0079] See Figure 1 Conventional fragrance compositions are characterized by a larger amount of low-volatile fragrance components and a smaller amount of higher-volatile fragrance components in their fragrance profile. Low-volatile fragrance components are referred to as "base notes," while higher-volatile fragrance components can be further divided into high-volatile fragrance components (labeled as "top notes") and medium-volatile fragrance components (labeled as "middle notes").

[0080] Not intended to be bound by any particular theory, top notes often smell citrusy, green, delicate, and fresh, and typically comprise about 0.1% to 40% by weight of the total fragrance composition. Top notes tend to evaporate rapidly due to their high volatility and are characterized by a vapor pressure greater than 0.08 Torr at 22°C (calculated using a program in Advanced Chemistry Development (ACD / Labs) software version 11.02 (1994-2013)). Perfumers typically use top notes to deliver the initial impression of the composition but do not rely on them to significantly contribute to the overall fragrance profile over time after application.

[0081] The middle or heart notes comprise about 0.1% to about 40% by weight of the total weight of the fragrance composition. Typically, the middle / heart notes begin to dominate the untrained nose within minutes of application and can persist for up to several hours thereafter. The middle / heart notes are associated with floral (e.g., jasmine, rose), fruity, aromatic, marine, or spicy aromas and are moderately volatile in the vapor pressure range of 0.0008 Torr to 0.08 Torr at 22°C.

[0082] The base or base notes may be present at more than 30% by weight relative to the total weight of the fragrance formulation. Alternatively, the base notes may be present at about 45% to about 80% by weight relative to the total weight of the fragrance formulation. Base notes are characterized by animalic, woody, sweet, ambery, or musky aromas, are not highly volatile, and have a vapor pressure of less than 0.0008 Torr at 22°C. Typically, the base notes are not considered dominant until several hours after application of the fragrance composition or during the "drying" period. Base notes can be relied upon to enhance the intensity of the overall aroma profile over time, and as these heart notes fade, they replace the heart notes. The result of using base notes at high concentrations is that they impart specific aroma characteristics, such as musk, woody, ambery, warm, and sweet notes, which overwhelm and dominate the aroma characteristics over time. Some of these base notes have become so common that many fragrance notes seem repetitive, tiresome, unmemorable, and uninteresting to consumers. However, if base notes are reduced or eliminated, the fragrance intensity diminishes over time and does not last long enough.

[0083] As used herein, the term "vapor pressure" refers to the partial pressure of a given chemical substance in air at a defined temperature. It defines the desire of a chemical substance to exist in a gaseous phase rather than a liquid or solid phase. The higher the vapor pressure, the greater the proportion of material found in a closed headspace at equilibrium. It is also related to the evaporation rate of the flavoring ingredient, which is defined by the open environment in which the material leaves the system. In one embodiment, the vapor pressure is determined according to the reference procedure Advanced Chemistry Development (ACD / Labs) software version 11.02 (1994-2013). Examples of methods suitable for determining vapor pressure are disclosed in International Patent Application Publication No. WO 2015 / 089246A1.

[0084] As used in this article, the term "impact" refers to the potency or intensity of a fragrance ingredient at the very first moment of a product's performance. For example, the top notes may be immediately noticeable when smelling the perfume bottle or a few seconds after applying the product to the skin.

[0085] As used herein, the term "diffusion" is a measure of the distance at which an aroma or fragrance ingredient can be noticed shortly after application; for example, bath foams or dishwashing detergents require high diffusivity.

[0086] As used in this article, the term "tenacity" refers to the long-term effectiveness of fragrance ingredients in scented products, such as the long-term effectiveness on the skin after using perfume or soap.

[0087] As used in this article, the term "volume" refers to the effectiveness of a fragrance ingredient over distance at a certain time after application.

[0088] In one embodiment, the present invention provides a composition comprising a fragrance component in an amount of about 0.04% to 40% by weight, or 1% to about 40% by weight, or less than about 25% by weight, or less than about 20% by weight, or less than about 15% by weight, or less than about 10% by weight, or less than about 8% by weight relative to the total weight of the composition. Alternatively, the fragrance component may be present in an amount of about 0.04% by weight, 0.3% by weight, 1% by weight, 8% by weight, or 10% by weight, to about 15% by weight, 20% by weight, 25% by weight, 30% by weight, or 40% by weight relative to the total weight of the composition.

[0089] As used herein, the term "composition" includes fine fragrance compositions intended for application to body surfaces, such as skin or hair, to impart a pleasant scent or mask unpleasant odors. These are typically in the form of perfume concentrates, perfumes, eau de parfums, eau de toilettes, aftershave, cologne, bodysplash, or body spray. Fine fragrance compositions can be ethanol-based compositions. The term "composition" may also include cosmetic compositions containing fragrance materials for delivering a pleasant scent to persuade consumers to accept the cosmetic composition. The term "composition" may also include cleaning compositions, such as fabric care compositions or home care compositions, including air care compositions, for use on clothing or other substrates, such as hard surfaces (e.g., tableware, floors, countertops). Further non-limiting examples of "composition" may include facial or body powders, foundations, body / face oils, mousses, creams (e.g., cold creams), waxes, sunscreens and sunblocks, bath or shower gels, lip balms, self-tanning compositions, masks, and patches. The following describes other non-restrictive illustrative examples.

[0090] As used herein, the term “consumer” refers to the user of the composition and an observer in or around the user.

[0091] The composition according to the form presented herein comprises a fragrance component and a modifier. The fragrance component comprises:

[0092] i. A highly volatile component comprising at least one flavoring ingredient having a vapor pressure greater than 0.08 Torr at 22°C; and

[0093] ii. A moderately volatile component comprising at least one flavoring ingredient having a vapor pressure ranging from 0.0008 Torr to 0.08 Torr at 22°C.

[0094] The aroma components may further include low-volatility components, which are fragrance raw materials with a vapor pressure of less than 0.0008 Torr at 22°C.

[0095] In some forms, the modifier can improve the effect of the fragrance profile, particularly on the volatile fragrance components (i.e., top and middle notes). "Improvement" means that the fragrance characteristics of the composition, especially those contributed by volatile fragrance components, are perceived by the consumer at later time points, such as 2, 4, 6, 8, and 10 hours after application, and possibly up to 24 hours later, compared to a control. The control is a conventional composition or a composition in which the fragrance components comprise: a highly volatile component containing fragrance raw materials with a vapor pressure greater than 0.08 Torr at 22°C; and a moderately volatile component containing fragrance raw materials with a vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, without the modifier.

[0096] Alternatively, "improvement" can refer to a significant increase or enhancement in consumers' perception of the components contributed by volatile fragrance materials compared to a control. An "increase" or "enhancement" in the fragrance profile means that consumers perceive no change in the composition's fragrance profile compared to their initial impression, or minimal change from the initial application of the composition until its dissipation.

[0097] Typically, it is difficult to formulate a fragrance profile with a harmonious character, particularly a harmonious floral and / or fruity character in the middle notes, that can last a long time, especially throughout the entire lifespan of the composition after application, without giving way to a strong base note. Furthermore, it is difficult to apply modifiers in a manner that does not affect the consumer's initial perception of the fragrance profile; that is, to apply modifiers that reduce the volatility of the top notes in the fragrance composition in a way that does not affect the initial perception of the fragrance profile.

[0098] Selecting flavoring ingredients to formulate the flavor components of the composition according to the form presented herein: See Figure 2 The amount of any given flavoring ingredient in the solution does not remain constant. Instead, the flavoring ingredient diffuses into the headspace, and the concentration of the flavoring ingredient in the solution decreases over time. Without being bound by any particular theory, once the concentration of the flavoring ingredient exceeds a threshold concentration (referred to in this paper as the odor recognition threshold), the consumer will be able to detect and become aware of the presence of the flavoring ingredient.

[0099] exist Figure 2 In the solution, the decrease in the concentration of the fragrance raw material is recorded as the amount of the actual recorded value of the fragrance raw material (A). PRM ) and the quantity of the internal standard (A) INSTD The ratio of the concentration of the flavoring raw material in the solution to the concentration of the flavoring raw material in the absence of a regulator has a first value (shown as line a0 in the figure, defined in this paper as d(A)).PRM / A INSTD ) / dt 1 / 2 In some forms, the presence of the regulator changes the first value to a lower second value. Figure 2 In the example shown, the modifier at a concentration of 15% by weight relative to the total weight of the composition will d(A) PRM / A INSTD ) / dt 1 / 2 Reduced to the second value (shown as a in the figure) 15 (Line). Therefore, the presence of a modifier may delay the time it takes for consumers to detect and become aware of the presence of a flavoring ingredient. Alternatively, the presence of a modifier may prolong the duration for which consumers can detect and become aware of the presence of a flavoring ingredient. Or, the presence of a modifier may prevent consumers from detecting and becoming aware of the presence of a flavoring ingredient.

[0100] Regulator for d(A) PRM / A INSTD ) / dt 1 / 2 The degree of influence depends on a variety of factors, such as the concentration of the regulator, the composition of the regulator, and the volatility of the flavoring raw materials in the regulator.

[0101] In some formulations, the modifier-to-d(A) ratio is maintained at any modifier concentration (x% w / w). PRM / A INSTD ) / dt 1 / 2 The extent of the effect was assessed by examining A in the presence of a known concentration (e.g., 15% w / w) of the regulator. PRM / A INSTD The decrease in the ratio over the square root of time is related to the A of the second known concentration (e.g., 0% w / w) of the regulator. PRM / A INSTD The ratio is determined by comparing it with the decrease of the square root of time.

[0102] In some forms, at any modifier concentration (a x ) down regulator on d(A PRM / A INSTD ) / dt 1 / 2 The extent of the effect was assessed by comparing known concentrations (e.g., 15% w / wa). 15 d(A) in the presence of regulator PRM / A INSTD ) / dt 1 / 2 With a second known concentration (e.g., 0% w / w(a0)) of the modifier d(A) PRM / A INSTD ) / dt 1 / 2 Determine by comparison.

[0103] In some forms, a 15 and a0 are used to calculate ax Use the following equation:

[0104] a x =a 15 +(a0-a 15 (15-x) / (15-0) (Equation 1)

[0105] In some cases, a 15 a 10 a5 or a0 can be used to predict the amount of flavoring ingredients present in solution at a given time.

[0106] In another form, a x The square of the / a0 ratio can be used to calculate the second vapor pressure of the spice raw material in the presence of x% by weight of the regulator.

[0107] For example, as an illustration, using a modifier at a concentration of 15% by weight relative to the total weight of the composition, the vapor pressure of the flavoring ingredient in the presence of the modifier (referred to herein as the second vapor pressure of the flavoring ingredient) can be calculated according to the following equation:

[0108] (a 15 / a0) 2 *P vap =P * vap (Equation 2).

[0109] in:

[0110] P vap =First vapor pressure of spice raw materials

[0111] P * vap =Second vapor pressure of spice raw materials

[0112] Therefore, this disclosure provides a method to predict how a modifier delays the time when a consumer can detect and become aware of the presence of a flavoring ingredient. Alternatively, this disclosure provides a method to predict how a modifier prolongs the duration for which a consumer can detect and become aware of the presence of a flavoring ingredient. Alternatively, this disclosure provides a method to predict how a modifier prevents a consumer from detecting and becoming aware of the presence of a flavoring ingredient. Without being limited to any particular theory, the second vapor pressure of the flavoring ingredient can be a factor that can predict how a modifier alters a consumer's perception of the flavoring ingredient in the manner described above.

[0113] Therefore, this disclosure provides a method for calculating the second vapor pressure of a given flavoring raw material in the presence of a specific regulator at a given concentration.

[0114] Therefore, this disclosure provides a method for determining the second vapor pressure of a flavoring ingredient for any modifier and / or any concentration of modifier. Furthermore, based on the second vapor pressure, this disclosure provides a method for classifying a flavoring ingredient palette based on a specific modifier and its concentration, in the presence of the modifier, according to one of the following conditions for a specific flavoring ingredient:

[0115] i. It is still possible to use highly volatile components, wherein the flavoring raw material has a second vapor pressure greater than 0.08 Torr at 22°C (examples of suitable flavoring raw materials are shown in Table 1);

[0116] ii. No longer retains the option for highly volatile components, but becomes the option for medium volatile components, wherein the second vapor pressure of the flavoring raw material at 22°C ranges from 0.0008 to 0.08 Torr (examples of suitable flavoring raw materials are shown in Table 2);

[0117] iii. It is still possible to use medium volatile components, wherein the second vapor pressure of the fragrance raw material at 22°C ranges from 0.0008 to 0.08 Torr (examples of suitable fragrance raw materials are shown in Table 3);

[0118] iv. No longer remaining an option for medium-volatility components, but instead becoming an option for low-volatility components, wherein the second vapor pressure of the fragrance raw material at 22°C is less than 0.0008 Torr (examples of suitable fragrance raw materials are shown in Table 4); or

[0119] v. It is still possible to use low-volatility components, wherein the second vapor pressure of the fragrance raw material at 22°C is less than 0.0008 Torr (examples of suitable fragrance raw materials are shown in Table 5);

[0120] In some formulations, flavoring ingredients may no longer remain available for use with medium-volatile components because they may become inhibited (i.e., imperceptible to consumers) in the presence of modifiers. Examples of suitable flavoring ingredients are shown in Table 6.

[0121] In some forms, flavoring ingredients are still available for use with low-volatility components, and flavoring ingredients may become suppressed (i.e., imperceptible to consumers) in the presence of modifiers. Examples of suitable flavoring ingredients are shown in Table 7.

[0122] Other examples of suitable flavoring ingredients for classification can be found in Examples 1 and 2 and the tables listed therein. Referring to Examples 1 and 2, in some forms, specific modifiers may affect the classification of specific flavoring ingredients.

[0123] In some forms, a method for calculating the second vapor pressure of a given flavoring ingredient in the presence of a specific modifier at a given concentration includes the following steps:

[0124] a. In the absence of a regulator (A0), the A content of the fragrance raw material in the solution was measured over time. PRM / A INSTD ;

[0125] b. In the presence of a known regulator concentration (A) x In the case of a regulator, the A content of the fragrance raw material in the solution was measured over time. PRM / A INSTD ;

[0126] c. In the absence of a regulator, determine the vapor pressure (P) of the fragrance raw material in the solution. vap );as well as

[0127] d. Based on A0, A x a0 and a x Perform calculations; and

[0128] e. Based on a0, a x and P vap Given a regulator with a known concentration, calculate the second vapor pressure (P) of the fragrance raw material in the solution. * vap ).

[0129] In some formulations, the calculated second vapor pressure allows perfumers to create a fragrance profile with harmonious notes, such as the characteristic floral, fruity, aromatic, spicy, or oriental notes of the middle notes, which can last a long time, especially throughout the entire lifespan of the composition after application, without giving way to the strong scent of the base notes. Furthermore, in some formulations, the calculated second vapor pressure allows perfumers to use modifiers in a manner that does not affect the consumer's initial perception of the fragrance profile: for example, perfumers can select top notes that do not reduce volatility in the presence of specific concentrations of modifiers based on the calculated second vapor pressure of the fragrance ingredients.

[0130] In some formulations, the calculated second vapor pressure allows perfumers to modify the aroma profile and / or intensity of an existing composition formulated as a first consumer product to have the same aroma profile and / or intensity when formulated as a second consumer product. For example, the composition can be incorporated into a fine fragrance, and the methods provided herein can allow perfumers to reproduce the same aroma profile and / or intensity of a fine fragrance in soaps, creams, household cleaners, etc.

[0131] Preparation of fragrance components: See [link / reference] Figure 3 This disclosure provides a method for constructing various compositions using flavoring ingredients from a flavoring plate, these ingredients having been classified according to one of the following criteria for a particular flavoring ingredient:

[0132] i. It is still possible to use highly volatile components, wherein the flavoring raw material has a second vapor pressure greater than 0.08 Torr at 22°C (examples of suitable flavoring raw materials are shown in Table 1);

[0133] ii. No longer retains the option for highly volatile components, but becomes the option for medium volatile components, wherein the second vapor pressure of the flavoring raw material at 22°C ranges from 0.0008 to 0.08 Torr (examples of suitable flavoring raw materials are shown in Table 2);

[0134] iii. It is still possible to use medium volatile components, wherein the second vapor pressure of the fragrance raw material at 22°C ranges from 0.0008 to 0.08 Torr (examples of suitable fragrance raw materials are shown in Table 3);

[0135] iv. No longer remaining an option for medium-volatility components, but instead becoming an option for low-volatility components, wherein the second vapor pressure of the fragrance raw material at 22°C is less than 0.0008 Torr (examples of suitable fragrance raw materials are shown in Table 4); or

[0136] v. It is still possible to use low-volatility components, wherein the second vapor pressure of the fragrance raw material at 22°C is less than 0.0008 Torr (examples of suitable fragrance raw materials are shown in Table 5);

[0137] In some formulations, flavoring ingredients may no longer remain available for use with medium-volatile components because they may become inhibited (i.e., imperceptible to consumers) in the presence of modifiers. Examples of suitable flavoring ingredients are shown in Table 6.

[0138] In some formulations, flavoring ingredients are still available for use with low-volatility components, and the flavoring ingredients may become suppressed (i.e., imperceptible to consumers) in the presence of modifiers. Examples of suitable flavoring ingredients are shown in Example 1 and Table 7.

[0139] Other examples of suitable flavoring ingredients for classification can be found in Examples 1 and 2 and the tables listed therein. Referring to Examples 1 and 2, in some forms, specific modifiers may affect the classification of specific flavoring ingredients.

[0140] The solution presented in this paper offers enhanced persistence of the aroma profile, particularly in compositions formulated with volatile aroma materials in the medium to high vapor pressure range, without relying on the presence or large quantities of low-volatile aroma materials that tend to overwhelm and alter the overall character of the fragrance. This provides perfumers with the option to formulate blends with novel aroma profiles.

[0141] Table 1: Examples of fragrance raw materials still available for use with high volatile components, wherein the fragrance raw materials are at 22°C. The second vapor pressure is greater than 0.08 Torr.

[0142]

[0143]

[0144] Table 2: No longer available for high-volatility components, but now available for medium-volatility components. Examples of spice raw materials, wherein the second vapor pressure of the spice raw material at 22°C ranges from 0.0008 to 0.08 Torr.

[0145]

[0146]

[0147] Table 3: Examples of fragrance raw materials still available for use with medium volatile components, wherein the fragrance raw materials are at 22°C. The second vapor pressure ranges from 0.0008 to 0.08 Torr.

[0148]

[0149]

[0150]

[0151]

[0152] Table 4: No longer available for medium volatile components, but now available for low volatile components. Examples of spice raw materials, wherein the second vapor pressure of the spice raw material at 22°C is less than 0.0008 Torr.

[0153]

[0154]

[0155] Table 5: Examples of fragrance raw materials still available for use with low volatile components, wherein the fragrance raw materials are at 22°C. The second vapor pressure is less than 0.0008 Torr.

[0156]

[0157]

[0158] Table 6: Examples of flavoring raw materials no longer available for use with medium volatile components, because flavoring raw materials in... The effect is suppressed in the presence of regulators (i.e., it is not perceived by consumers).

[0159]

[0160] Table 7: Examples of flavoring ingredients no longer available for use with low-volatile components, because flavoring ingredients are used in blending... The effect is suppressed in the presence of the inhibitor (i.e., it is not noticed by the consumer).

[0161]

[0162]

[0163] In some forms, compositions constructed using the methods described herein comprise:

[0164] a. A fragrance component, present in an amount of 0.04 to 40% by weight relative to the total weight of the composition.

[0165] The fragrance component includes:

[0166] i. A highly volatile component, in an amount of 0.08 to 55% by weight of the flavor component, comprising:

[0167] a. At least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; and optionally...

[0168] b. At least one second fragrance ingredient with a first vapor pressure greater than 0.08 Torr at 22°C;

[0169] ii. A moderately volatile component, comprising 0.08 to 85% by weight of the aroma component, including:

[0170] a. At least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and optionally...

[0171] b. A second, at least one, flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and

[0172] b. A modifier, wherein the amount is 0.1 to 20% by weight relative to the total weight of the composition.

[0173] The first vapor pressure of at least one of the first flavoring raw materials of the highly volatile component was determined in the absence of the regulator;

[0174] The first vapor pressure of at least one of the second flavoring raw materials of the highly volatile component was determined in the absence of the regulator;

[0175] The regulator changes the first vapor pressure of at least one of the second fragrance raw materials of the highly volatile component to a second vapor pressure;

[0176] The second vapor pressure of at least one of the second fragrance raw materials of the highly volatile component at 22°C is in the range of 0.0008 to 0.08 Torr;

[0177] The first vapor pressure range of at least one of the first flavoring raw materials of the medium volatile component was determined in the absence of the regulator;

[0178] The first vapor pressure range of at least one of the second flavoring raw materials of the medium volatile component was determined in the absence of the regulator;

[0179] The regulator alters the first vapor pressure range of at least one second fragrance ingredient of the moderately volatile component to a second vapor pressure; and

[0180] The second vapor pressure of at least one of the secondary flavoring raw materials of the medium volatile component at 22°C is less than 0.0008 Torr.

[0181] In some forms, the compositions of the present invention comprise at least 5, at least 10, at least 15, or at least 20 flavoring ingredients. If more than one flavoring ingredient is present, the range provided above covers the total weight of all flavoring ingredients.

[0182] In some formulations, the highly volatile component consists solely of at least one first flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C. In these formulations, the first at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 55 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 55 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.15 wt% to 55 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.2 wt% to 55 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.25 wt% to 55 wt% of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.8% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.85% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.75% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.8% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.85% to 55% by weight. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.9% to 55% by weight. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.7% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.8% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.85% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.65% to 55% by weight of the flavor component.Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 3.7% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 3.75% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 3.8% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 3.85% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 3.9% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 3.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.6% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.8% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.85% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.95% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.15% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.2% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.25% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.3% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.55% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.85% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.5% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.8% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.85% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.4% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.45% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.75% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 7.8% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 7.85% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 7.9% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 7.95% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8.15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.2% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.3% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.4% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.5% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.55% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.6% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.7% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8.75% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8.8% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8.85% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8.9% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 8.95% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.15% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.2% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.25% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.3% by weight to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.35% by weight to 55% by weight of the flavor component.Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9.4% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9.45% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9.5% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9.55% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9.6% to 55% by weight of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 9.65% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.7% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.75% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.8% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.85% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.9% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.95% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 10% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 15% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 20% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 25% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 30% to 55% by weight of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 35% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 40% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 45% to 55% by weight of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 50% to 55% by weight of the flavor component.

[0183] Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 50 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 45 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 40 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 35 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 30 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 25 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 20 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 15 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 10 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.2 wt% of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.9 wt% of the flavor component. Alternatively, a flavoring having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.5 wt% of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 6.9 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.8 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.7 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.6 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.5 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.4 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 6.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 6.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.8 wt% of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4.1 wt% of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.4 wt% of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.7 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.9 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.8 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.7 wt% of the flavor component.Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.6 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.5 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.4 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.3 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.2 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 0.1 wt% of the flavor component. Alternatively, at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.08% to 0.09% by weight of the flavor component.

[0184] In some forms, at least one flavoring raw material with a first vapor pressure greater than 0.08 Torr at 22°C is present in the following proportions of flavor components: 0.008, 0.009, 0.01, 0.015, 0.02, 0.025, 0.03, 0.035, 0.04, 0.045, 0.04, 0.045, 0.05, 0.055, 0.06, 0.065, 0.07, 0.075, 0.08, 0.085, 0.09, 0.095, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.15, 1.2, 1.25, 1.3, 1.35, 1.4, 1.45, 1.5, 1.55, 1.6, 1.65, 1.7, 1.75, 1.8, 1.85, 1.9, 1.95, 2, 2.15, 2.2, 2.25, 2.3, 2.35, 2.4, 2.85, 2.9, 2.95, 3, 3.15, 3.2, 3.25, 3.3, 3.35, 3.4, 3.45, 3.5, 3.55, 3.6, 3.65, 3.7, 3.75, 3.8, 3.85, 3.9, 3.95, 4, 4.15, 4.2, 4.25, 4.3, 4.35, 4.4, 4.45 4.5, 4.55, 4.6, 4.65, 4.7, 4.75, 4.8, 4.85, 4.9, 4.95, 5, 5.15, 5.2, 5.25, 5.3, 5.35, 5.4, 5.45, 5.5, 5.55, 5.6, 5.65, 5.7, 5.75, 5.8, 5.85, 5.9, 5.95, 6, 6.15, 6.2, 6.25, 6.3, 6.35, 6.4, 6.45, 6.5, 6.55, 6.6, 6.65, 6.7, 6.75, 6.8, 6.85, 6.9, 6.95, 7, 7.15, 7.2, 7.25, 7.3, 7.35, 7.4, 7.45, 7 5, 7.55, 7.6, 7.65, 7.7, 7.75, 7.8, 7.85, 7.9, 7.95, 8, 8.15, 8.2, 8.25, 8.3, 8.35, 8.4, 8.45, 8.5, 8.55, 8.6, 8.65, 8.7, 8.75, 8.8, 8.85, 8.9, 8.95, 9, 9.15, 9.2, 9.25, 9.3, 9.35, 9.4, 9.45, 9.5, 9.55, 9.6, 9.65, 9.7, 9.75, 9.8, 9.85, 9.9, 9.95, 10, 15, 20, 25, 30, 35, 40, 45, 50 or 55% by weight are present.

[0185] In one formulation, the moderately volatile component consists solely of at least one first flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C. In these formulations, the first at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount ranging from 0.08 wt% to 85 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 85 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount ranging from 0.15 wt% to 85 wt% of the flavor component. Alternatively, the first at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 Torr to 0.08 Torr at 22°C is present in an amount ranging from 0.2 wt% to 85 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.7% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.55% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 1.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.4% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.85% to 85% by weight of the flavoring component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 2.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.25% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 3.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.85% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 4.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.7% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 5.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.55% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 6.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.4% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 7.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.25% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.85% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 8.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.2% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.3% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.4% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.5% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.6% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.7% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.8% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.85% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.9% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 9.95% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 10% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 15% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 20% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 25% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 30% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 35% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 40% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 45% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 50% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 55% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 60% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 65% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 70% to 85% by weight of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 75% to 85% by weight of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 80% to 85% by weight of the flavor component.

[0186] Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 85 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 80 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 75 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 70 wt% of the flavor component. Alternatively, at 22°C, at least one flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 65 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 60 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 55 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 50 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 45 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 40 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 35 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 30 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 25 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 20 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 15 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 10 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.7 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.3 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.8 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.4 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.9 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2.1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.5 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 1 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.9 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.8 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.7 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.6 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.5 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.4 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.3 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.2 wt% of the flavor component. Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08 wt% to 0.1 wt% of the flavor component.Alternatively, at 22°C, at least one first flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in an amount ranging from 0.08% to 0.09% by weight of the flavoring component.

[0187] In some forms, at 22°C, at least one first fragrance raw material with a first vapor pressure ranging from 0.0008 to 0.08 Torr is present in the following proportions of flavor components: 0.008, 0.009, 0.01, 0.015, 0.02, 0.025, 0.03, 0.035, 0.04, 0.045, 0.04, 0.045, 0.05, 0.055, 0.06, 0.065, 0.07, 0.075, 0.08, 0.085, 0.09, 0.095, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9 0.95, 1, 1.15, 1.2, 1.25, 1.3, 1.35, 1.4, 1.45, 1.5, 1.55, 1.6, 1.65, 1.7, 1.75, 1.8, 1.85, 1.9, 1.95, 2, 2.15, 2.15, 2.15, 2.15, 2.15, 2.2, 2. 25, 2.3, 2.35, 2.4, 2.45, 2.5, 2.55, 2.6, 2.65, 2.7, 2.75, 2.8, 2.85, 2.9, 2.95, 3, 3.15, 3.2, 3.25, 3.3, 3.35, 3.4, 3.45, 3.5, 3.55, 3.6, 3.65, 3.7, 3 .75, 3.8, 3.85, 3.9, 3.95, 4, 4.15, 4.2, 4.25, 4.3, 4.35, 4.4, 4.45, 4.5, 4.55, 4.6, 4.65, 4.7, 4.75, 4.8, 4.85, 4.9, 4.95, 5, 5.15, 5.2, 5.25, 5.3, 5. 35, 5.4, 5.45, 5.5, 5.55, 5.6, 5.65, 5.7, 5.75, 5.8, 5.85, 5.9, 5.95, 6, 6.15, 6.2, 6.25, 6.3, 6.35, 6.4, 6.45, 6.5, 6.55, 6.6, 6.65, 6.7, 6.75, 6.8, 6 85, 6.9, 6.95, 7, 7.15, 7.2, 7.25, 7.3, 7.35, 7.4, 7.45, 7.5, 7.55, 7.6, 7.65, 7.7, 7.75, 7.8, 7.85, 7.9, 7.95, 8, 8.15, 8.2, 8.25, 8.3, 8.35, 8.4, 8. 45, 8.5, 8.55, 8.6, 8.65, 8.7, 8.75, 8.8, 8.85, 8.9, 8.95, 9, 9.15, 9.2, 9.25, 9.3, 9.35, 9.4, 9.45, 9.5, 9.55, 9.6, 9.65, 9.7, 9.75, 9.8, 9.85, 9.9, 9.It is present in amounts of 95, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, or 85% by weight.

[0188] In one form, the highly volatile component comprises at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C, in an amount ranging from 0.1 wt% to 40 wt% of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.15 wt% to 40 wt% of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.2 wt% to 40 wt% of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.25 wt% to 40 wt% of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.3 wt% to 40 wt% of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.35 wt% to 40 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.9% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.85% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 1.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.8% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 2.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.75% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 3.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.7% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 4.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.65% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 5.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.6% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 6.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.55% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 7.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.45% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.5% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 8.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.2% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.3% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.35% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.4% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.45% to 40% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.5% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.55% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.6% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.65% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.7% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.75% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.8% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.85% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.9% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 9.95% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 10% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 15% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 20% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 25% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 30% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 35% to 40% by weight of the flavor component.

[0189] Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 35% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 30% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 25% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 20% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 15% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 10% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9.1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 8.9% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.8 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.7 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.6 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.5 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.4 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.3 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.2 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8.1 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 8 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 7.9 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 7.8 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 7.7 wt% of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7.2% by weight of the flavor component.Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7.1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6.1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 5.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 5.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 5.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 5.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 5.5% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 5.4 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 5.3 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 5.2 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 5.1 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1 wt% to 4.9 wt% of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4.1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.8% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3.1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2.1% by weight of the flavor component.Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.4% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.2% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1.1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 1% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.9% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.8% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.7% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.6% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.5% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.4% by weight of the flavor component.Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.3% by weight of the flavor component. Alternatively, at least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C is present in an amount ranging from 0.1% to 0.2% by weight of the flavor component.

[0190] In some forms, a second at least one flavoring ingredient with a first vapor pressure greater than 0.08 Torr at 22°C is present in the following proportions of flavor components: 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.15, 1.2, 1.25, 1.3, 1.35, 1.4, 1.45, 1.5, 1.55, 1.6, 1.65, 1.7, 1.75, 1.8, 1.85, 1.9, 1.95, 2, 2.15, 2.2, 2.25, 2.3, 2.35, 2.4, 2.45, 2.5. 2.55, 2.15, 2.15, 2.15, 2.2, 2.25, 2.3, 2.35, 2.4, 2.45, 2.5, 2.55, 2.15, 2.15, 2.15, 2.15, 2.15, 2.15, 2.15, 2.15, 2.15, 2.15, 2.6, 2.65, 2.7, 2.75, 2.8, 2.85, 2.9, 2.95, 3, 3.15, 3.2, 3.25, 3.3, 3.35, 3.4, 3.45, 3.5, 3.55, 3.6, 3.65, 3.7, 3.75, 3.8, 3.85, 3.9, 3.95, 4, 4.15, 4.2, 4.25, 4.3, 4.3 5, 4.4, 4.45, 4.5, 4.55, 4.6, 4.65, 4.7, 4.75, 4.8, 4.85, 4.9, 4.95, 5, 5.15, 5.2, 5.25, 5.3, 5.35, 5.4, 5.45, 5.5, 5.55, 5.6, 5.65, 5.7, 5.75, 5.8, 5.85, 5.9, 5.95, 6, 6.15, 6.2, 6.25, 6.3, 6.35, 6.4, 6.45, 6.5, 6.55, 6.6, 6.65, 6.7, 6.75, 6.8, 6.85, 6.9, 6.95, 7, 7.15, 7.2, 7.25, 7.3, 7.35, 7.4, 7.45, 7.5, 7.55, 7.6, 7.65, 7.7, 7.75, 7.8, 7.85, 7.9, 7.95, 8, 8.15, 8.2, 8.25, 8.3, 8.35, 8.4, 8.45, 8.5, 8.55, 8.6, 8.65, 8.7, 8.75, 8.8, 8.85, 8.9, 8.95, 9, 9.15, 9.2, 9.25, 9.3, 9.35, 9.4, 9.45, 9.5, 9.55, 9.6, 9.65, 9.7, 9.75, 9.8, 9.85, 9.9, 9.95, 10, 15, 20, 25, 30, 35 or 40% by weight are present.

[0191] In one form, the moderately volatile component comprises at least one second flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, in an amount of 20% to 45% by weight of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount of 20% to 40% by weight of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount of 25% to 40% by weight of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount of 30% to 40% by weight of the flavor component. Alternatively, the second at least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C is present in an amount of 35% to 40% by weight of the flavor component.

[0192] Alternatively, at least one second flavoring ingredient, with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, is present in an amount ranging from 20% to 40% by weight of the flavor component. Alternatively, at least one second flavoring ingredient, with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, is present in an amount ranging from 20% to 35% by weight of the flavor component. Alternatively, at least one second flavoring ingredient, with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, is present in an amount ranging from 20% to 30% by weight of the flavor component. Alternatively, at least one second flavoring ingredient, with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, is present in an amount ranging from 20% to 25% by weight of the flavor component.

[0193] In some forms, at least one second flavoring ingredient, with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, is present in an amount of 20, 25, 30, 35, 40, or 45% by weight of the flavor component.

[0194] In one form, the flavor component further comprises at least one flavoring ingredient having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10% to 55% by weight of the flavor component.

[0195] In one form, the flavor component further comprises at least one flavoring ingredient having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 30% to 55% by weight of the flavor component.

[0196] In one form, the flavor component further comprises at least one flavoring ingredient having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10% to 30% by weight of the flavor component.

[0197] Modifiers: The compositions provided herein also contain modifiers. Not intended to be limited by any particular theory, modifiers are configured to allow perfumers to formulate fragrance profiles with harmonious notes, such as floral, fruity, aromatic, spicy, or oriental notes characteristic of the middle notes, which can persist for a long time, especially throughout the entire lifespan of the composition after application, without giving way to the strong scent of the base notes. Furthermore, modifiers are configured to allow perfumers to use them in a manner that does not affect the consumer's initial perception of the fragrance profile: for example, a perfumer can select top notes that do not reduce volatility in the presence of a specific concentration of modifier based on a calculated second vapor pressure of the fragrance ingredients. Additionally, modifiers are configured to reduce, prevent, or improve film formation on the consumer's skin.

[0198] refer to Figures 5 to 12 As with Examples 1 and 2, it is not intended to be limited to any particular theory, and the reduction, prevention, or improvement of membrane formation may be partly due to the formation of aggregates caused by phase separation, which may disrupt membrane formation.

[0199] In some forms, the regulator includes:

[0200] i. At least one compound selected from the group consisting of: methyl glucoside polyol, ethyl glucoside polyol, propyl glucoside polyol, PPG-10 methyl glucoether, PPG-20 methyl glucoether, ethoxylated methyl glucoether, octyl / decyl glucoside, undecyl glucoside, polypropylene glycol myristole, and neopentyl glycol di(ethylhexanoate); and

[0201] ii. At least one long-chain alcohol.

[0202] In some forms, at least one long-chain alcohol is selected from the group consisting of isocetyl alcohol, isostearyl alcohol, octyldecyl alcohol and octyldodecyl alcohol.

[0203] In one form, at least one long-chain alcohol has the following structure:

[0204]

[0205] In one form, at least one long-chain alcohol has the following structure:

[0206]

[0207] In one form, at least one long-chain alcohol has the following structure:

[0208]

[0209] Examples of other long-chain alcohols suitable for the compositions disclosed herein include, for example, C 14 To C 20alcohol, or C 14 To C 18 alcohol, or C 14 To C 16 Alcohols. Ideally, long-chain alcohols should have a low hydrophilic-lipophilic balance. Ideally, based on the Marrero and Gani model (J. Marrero and R. Gani, Group-contribution based estimate of pure component properties, Fluid Phase Equilibria 183-184 (2001) 183-208), the logP of long-chain alcohols calculated by ICAS 20ProPred should be greater than 6.00.

[0210] In some formulations, the modifier comprises polypropylene glycol (“PPG”)-20 methyl glucoether and PPG-3 myristole. In some formulations, the ratio of PPG-20 methyl glucoether to PPG-3 myristole is 2:1. Alternatively, the ratio of PPG-20 methyl glucoether to PPG-3 myristole is 1:1. Alternatively, the ratio of PPG-20 methyl glucoether to PPG-3 myristole is 1:2.

[0211] In some formulations, the modifier comprises PPG-20 methyl glucoether and neopentyl glycol di(ethylhexanoate). In some formulations, the ratio of PPG-20 methyl glucoether to neopentyl glycol di(ethylhexanoate) is 2:1. Alternatively, the ratio of PPG-20 methyl glucoether to neopentyl glycol di(ethylhexanoate) is 1:1. Alternatively, the ratio of PPG-20 methyl glucoether to neopentyl glycol di(ethylhexanoate) is 1:2.

[0212] In some formulations, the modifier comprises PPG-20 methyl glucoether, PPG-3 myristole, and neopentyl glycol di(ethylhexanoate). In some formulations, the ratio of PPG-20 methyl glucoether to PPG-3 myristole and neopentyl glycol di(ethylhexanoate) is 4:1:1.

[0213] In some formulations, the modifier comprises PPG-20 methyl glucoether and isocetyl alcohol. In some formulations, the ratio of PPG-20 methyl glucoether to isocetyl alcohol is 2:1. Alternatively, the ratio of PPG-20 methyl glucoether to isocetyl alcohol is 1:1. Alternatively, the ratio of PPG-20 methyl glucoether to isocetyl alcohol is 1:2.

[0214] In some formulations, the modifier comprises PPG-20 methyl glucoether and isostearyl alcohol. In some formulations, the ratio of PPG-20 methyl glucoether to isostearyl alcohol is 2:1. Alternatively, the ratio of PPG-20 methyl glucoether to isostearyl alcohol is 1:1. Alternatively, the ratio of PPG-20 methyl glucoether to isostearyl alcohol is 1:2.

[0215] In some formulations, the modifier comprises PPG-20 methyl glucoether and octyldodecanol. In some formulations, the ratio of PPG-20 methyl glucoether to octyldodecanol is 2:1. Alternatively, the ratio of PPG-20 methyl glucoether to octyldodecanol is 1:1. Alternatively, the ratio of PPG-20 methyl glucoether to octyldodecanol is 1:2.

[0216] In some formulations, the modifier comprises PPG-20 methyl gluconate, neopentyl glycol di(ethylhexanoate), and at least one long-chain alcohol. In one formulation, the at least one long-chain alcohol is selected from the group consisting of isocetyl alcohol, isostearyl alcohol, and octyldodecyl alcohol. In one formulation, the ratio of PPG-20 methyl gluconate, neopentyl glycol di(ethylhexanoate), and at least one long-chain alcohol is 1:1:1.

[0217] In one form, PPG-3 myristyl ether is marketed under a trade name. PPG-3 myristether is sold by APM. Alternatively, PPG-3 myristether is marketed under a trade name. PPG-3 myristyl ether sold by APM.

[0218] In one form, neopentyl glycol di(ethylhexanoate) ester is marketed under the trade name... NGDO sells neopentyl glycol di(ethylhexanoate).

[0219] The modifier is present in an amount ranging from 0.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 0.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 1.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 1.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 1.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.5 wt% to 20 wt% relative to the total weight of the composition.Alternatively, the modifier is present in an amount ranging from 2.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 2.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 3.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 4.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.1 wt% to 20 wt% relative to the total weight of the composition.Alternatively, the modifier is present in an amount ranging from 5.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 5.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 6.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.1% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.2% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.3% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.4% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.5% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.6% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.7% to 20% by weight relative to the total weight of the composition.Alternatively, the modifier is present in an amount ranging from 7.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 7.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 8.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.1 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.2 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.3 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.4 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.5 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.6 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.7 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.8 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 9.9 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 10 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 10 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 11 wt% to 20 wt% relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 12 wt% to 20 wt% relative to the total weight of the composition.Alternatively, the modifier is present in an amount ranging from 13% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 14% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 15% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 16% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 17% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 18% to 20% by weight relative to the total weight of the composition. Alternatively, the modifier is present in an amount ranging from 19% to 20% by weight relative to the total weight of the composition.

[0220] Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 19 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 18 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 17 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 16 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 15 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 14 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 13 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 12 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 11 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 10 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 9 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 8 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 7 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 6 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 5 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 4 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 3 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 2 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 1 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.9 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.8 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.7 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.6 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.5 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.4 wt% relative to the total weight of the composition. Alternatively, the modifier may be present in an amount ranging from 0.1 wt% to 0.3 wt% relative to the total weight of the composition.Alternatively, the modifier may be present in an amount ranging from 0.1% to 0.2% by weight relative to the total weight of the composition.

[0221] In some formulations, the modifier is present in amounts of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, or 4... 8, or 4.9, or 5, or 5.1, or 5.2, or 5.3, or 5.4, or 5.5, or 5.6, or 5.7, or 5.8, or 5.9, or 6, or 6.1, or 6.2, or 6.3, or 6.4, or 6.5, or 6.6, or 6.7, or 6.8, or 6.9, or 7, or 7.1, or 7.2, or 7.3, or 7. 4, or 7.5, or 7.6, or 7.7, or 7.8, or 7.9, or 8, or 8.1, or 8.2, or 8.3, or 8.4, or 8.5, or 8.6, or 8.7, or 8.8, or 8.9, or 9, or 9.1, or 9.2, or 9.3, or 9.4, or 9.5, or 9.6, or 9.7, or 9.8, or 9.9, or 1 0, or 10.1, or 10.2, or 10.3, or 10.4, or 10.5, or 10.6, or 10.7, or 10.8, or 10.9, or 11, or 11.1, or 11.2, or 11.3, or 11.4, or 11.5, or 11.6, or 11.7, or 11.8, or 11.9, or 12, or 12.1, or 12.2, or 12.3, or 12.4, or 12.5, or 12.6, or 12.7, or 12.8, or 12.9, or 13, or 13.1, or 13.2, or 13.3, or 13.4, or 13.5, or 13.6, or 13.7, or 13.8, or 13.9, or 14, or 14.1, or 14.2, or 14. 3, or 14.4, or 14.5, or 14.6, or 14.7, or 14.8, or 14.9, or 15, or 15.1, or 15.2, or 15.3, or 15.4, or 15.5, or 15.6, or 15.7, or 15.8, or 15.9, or 16, or 16.1, or 16.2, or 16.3, or 16.4, or 16.5, or 16.6, or 16.7, or 16.8, or 16.9, or 17, or 17.1, or 17.2, or 17.3, or 17.4, or 17.5, or 17.6, or 17.7, or 17.8, or 17.9, or 18, or 18.1, or 18.2, or 18.3, or 18.4, or 18.5, or 18.6, or 18.7, or 18.8, or 18.9, or 19, or 19.1, or 19.2, or 19.3, or 19.4, or 19.5, or 19.6, or 19.7, or 19.8, or 19.9, or 20% by weight are present.

[0222] In some formulations, the concentration of the modifier is 15% by weight relative to the total weight of the composition.

[0223] In one form, the modifier is a liquid at temperatures below 100°C. In another form, the modifier is a liquid at ambient temperature. In some forms, the modifier is completely miscible with the flavoring ingredient added to compositions according to some of the forms presented herein, thus forming a single-phase liquid. However, if the flavoring ingredient is not completely miscible or immiscible, a co-solvent (e.g., dipropylene glycol (DPG), triethyl citrate, or other solvents well known to those skilled in the art) may be used to improve the solubility of the flavoring ingredient in the modifier.

[0224] This article presents a method for reducing, preventing, or improving film formation on a consumer's skin when the consumer's skin comes into contact with a composition containing the following ingredients:

[0225] a. A fragrance component, present in an amount of 0.04 to 40% by weight relative to the total weight of the composition.

[0226] The fragrance component includes:

[0227] i. A highly volatile component, in an amount of 0.08 to 55% by weight of the flavor component, comprising:

[0228] a. At least one flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; and optionally...

[0229] b. At least one second fragrance ingredient with a first vapor pressure greater than 0.08 Torr at 22°C;

[0230] ii. A moderately volatile component, comprising 0.08 to 85% by weight of the aroma component, including:

[0231] a. At least one flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and optionally...

[0232] b. At least one second flavoring ingredient with a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C;

[0233] The method includes adding a certain amount of modifier to the composition to effectively reduce, prevent or improve the formation of films in the consumer's skin;

[0234] The effective amount of the regulator is 0.1 to 20% by weight relative to the total weight of the composition.

[0235] In some forms, the regulator includes:

[0236] a. At least one compound selected from the group consisting of: methyl glucoside polyol, ethyl glucoside polyol, propyl glucoside polyol, PPG-10 methyl glucoether, PPG-20 methyl glucoether, ethoxylated methyl glucoether, octyl / decyl glucoside, undecyl glucoside, polypropylene glycol myristole, and neopentyl glycol di(ethylhexanoate); and

[0237] b. At least one long-chain alcohol.

[0238] In some forms, at least one long-chain alcohol is selected from the group consisting of isocetyl alcohol, isostearyl alcohol, octyldecyl alcohol and octyldodecyl alcohol.

[0239] The compositions provided herein may further comprise additional components, such as, for example: polymers; capsules, microcapsules and nanocapsules; liposomes, absorbents; cyclic oligosaccharides and mixtures thereof. Examples of suitable additional components are described in International Patent Application Publication No. WO2015 / 089246 A1.

[0240] The compositions provided herein can be formulated in any suitable solvent. Examples of suitable solvents include, but are not limited to, ethanol or other alcohols (e.g., methanol, propanol, isopropanol, butanol, and mixtures thereof) commonly found in commercial fine fragrance products. Therefore, ethanol can be present in any composition of this disclosure, and more specifically, it can comprise about 10% by weight to about 80% by weight, or even about 25% by weight to about 75% by weight, relative to the total weight of the composition. Alternatively, ethanol can be present in amounts ranging from about 10% by weight or 25% by weight to about 75% by weight or 80% by weight, relative to the total weight of the composition. Any acceptable quality of ethanol is compatible and safe for the specific intended use of the composition, such as topical application of fine fragrance or cosmetic compositions, and is convenient for use in the compositions according to the invention.

[0241] The compositions described herein may contain non-volatile solvents, or mixtures of various non-volatile solvents. Non-limiting examples of non-volatile solvents include benzyl benzoate, diethyl phthalate, isopropyl myristate, propylene glycol, dipropylene glycol, triethyl citrate, and mixtures thereof. These solvents are typically introduced into the product via fragrance oils, as many fragrance ingredients are available as diluents in one of these solvents. When a non-volatile solvent is present, whether introduced with or alone from the fragrance material, the total flavor composition does not include the non-volatile solvent in order to calculate the vapor pressure.

[0242] In another form, water may be present in any of the provided compositions, and more specifically, the water content should not exceed about 40% by weight, or about 20% by weight or less, or about 10% by weight or less, relative to the total weight of the composition. Alternatively, water may be present in an amount ranging from about 10% by weight or 20% by weight to about 40% by weight, relative to the total weight of the composition. When the composition is a cosmetic composition, the water content should not be so high as to cause the product to become cloudy and thus negatively affect the product's appearance. It should be understood that the amount of water present in the composition may, depending on the circumstances, originate from water present in the ethanol used in the composition.

[0243] Based on certain forms of products and formulations proposed in this article:

[0244] One form presented herein provides a scented consumer product comprising a composition according to one form presented herein.

[0245] One form presented herein provides a flavoring composition comprising a composition according to one form presented herein.

[0246] This article presents a form of a fragranced consumer product comprising a fragrance composition according to one of the forms presented herein.

[0247] In one form, scented consumer products are selected from a group consisting of perfumes, eau de toilettes, home care products, and personal care products.

[0248] In some forms, scented consumer products are selected from a group consisting of air care products, home care products, and laundry care products.

[0249] Those skilled in the art will understand that compositions as defined herein can be added to flavored compositions or flavored consumer products, either in pure form or in a solvent. Alternatively, the composition can be modified / adapted first, for example by entrapment with an entrapment material, such as polymers, capsules, microcapsules, nanocapsules, liposomes, precursors, film-forming agents, absorbents, for example by using carbon or zeolite, cyclic oligosaccharides, and mixtures thereof.

[0250] Therefore, some of the forms presented herein provide a scented composition or scented consumer product comprising:

[0251] a. A composition in one form as presented herein;

[0252] b. At least one ingredient selected from the group consisting of a flavor carrier and a flavor base; and

[0253] c. Optionally, at least one flavoring adjuvant.

[0254] In some forms, scented consumer products include formulations selected from the group consisting of: aerosol and / or water-based air freshener sprays, wick / reed air fresheners, liquid motorized (insert) air fresheners, solid-supported air fresheners, gel-based air fresheners, film-containing air fresheners, bleaching, cleaning, and washing detergent powders, liquid general-purpose cleaners, specialty cleaners, and liquid detergents.

[0255] As used herein, the term "fragrance carrier" refers to a material that is actually neutral from the perspective of fragrance, meaning that it does not significantly alter the sensory properties of the flavoring ingredients. Fragrance carriers can be liquid or solid.

[0256] Non-limiting examples of liquid fragrance carriers include emulsified systems, such as solvent and surfactant systems, or solvents commonly used in the fragrance industry. A detailed description of the properties and types of solvents commonly used in the fragrance industry cannot be exhaustive. However, non-limiting examples of solvents include dipropylene glycol, diethyl phthalate, isopropyl myristate, benzyl benzoate, 2-(2-ethoxyethoxy)-1-ethanol, or ethyl citrate. For compositions containing both a fragrance carrier and a fragrance base, other suitable fragrance carriers besides those previously specified may also be ethanol, water / ethanol mixtures, limonene or other terpenes, isoparaffins, such as those marketed under trademarks. (Source: Exxon Chemical) Those known to exist, or glycol ethers and glycol ether esters, such as those marketed under trademarks (Source: Dow Chemical Company) Those that are known.

[0257] Non-limiting examples of solid flavor carriers include absorbent gums or polymers, or encapsulating materials. Examples of such materials may include wall-forming and plasticizing materials, such as monosaccharides, disaccharides or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetate, polyvinyl alcohol, proteins or pectins, or references such as H. Scherz, Hydrokolloide: Stabilisatoren, Dickungs- und Geliermittel in Lebensmitteln, Band2der Schriftenreihe Lebensmittelchemie, The materials listed in Behr's Verlag GmbH & Co., Hamburg, 1996. Encapsulation is a method well known to those skilled in the art and can be carried out, for example, using techniques such as spray drying, agglomeration, or extrusion; or consisting of coating encapsulation including agglomeration and composite agglomeration techniques.

[0258] As used herein, the term "fragrance base" refers to a composition comprising at least one fragrance auxiliary ingredient. Fragrance auxiliary ingredients do not include compounds of formula (I). As used herein, the term "fragrance auxiliary ingredient" refers to a compound used in a fragrance preparation or composition to impart a pleasurable effect. In other words, to be considered a fragrance auxiliary ingredient, such auxiliary ingredient must be recognized by those skilled in the art as capable of imparting or altering the odor of a composition in an active or pleasant manner, and not merely having an odor.

[0259] The nature and type of flavoring agents present in the base material are not guaranteed to be described in greater detail here, as it is impossible to be exhaustive in any way. Those skilled in the art can select them based on their common sense and according to the intended use or application and the desired sensory effect. Generally, these flavoring agents belong to different chemical categories, such as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenes, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils, and these flavoring agents can be of natural or synthetic origin. Many of these agents are listed in references such as S. Arctander's book, *Perfume and Flavor Chemicals*, 1969, Montclair, New Jersey, USA, or later editions thereof, or other works of a similar nature, as well as the extensive patent literature in the field of fragrances. It should also be understood that these agents can also be compounds known to release various types of flavoring compounds in a controlled manner.

[0260] As used herein, the term "fragrance adjuvant" refers to an ingredient that can impart additional benefits such as color, specific lightfastness, chemical stability, etc. A detailed description of the properties and types of adjuvants commonly used in fragrance bases is impossible to exhaustively cover, but it must be mentioned that the ingredients are well known to those skilled in the art.

[0261] Those skilled in the art will understand that the disclosed concepts and specific embodiments can be readily used as the basis for modifying or formulating other formulations to achieve the same purpose as this invention. Those skilled in the art should also recognize that such equivalent formulations do not depart from the spirit and scope of this disclosure set forth herein.

[0262] The proportions of this composition incorporated into the various products or compositions described above can vary over a wide range of values. These values ​​depend on the nature of the consumer product and the desired sensory effects, as well as the nature of the co-ingredients in a given formulation when the composition in one form as presented herein is mixed with other ingredients, solvents, or additives commonly used in the art.

[0263] Generally, for example in the case of flavored compositions, the typical concentration of a composition in one form presented herein is from 0.001% by weight to 5% by weight, or even more, based on the weight of the formulation into which it is incorporated. When the compositions described herein are incorporated into consumer products, concentrations lower than these may be used, for example, from 0.01% by weight to 100% by weight, percentages being relative to the weight of the consumer product.

[0264] The compositions described herein may contain propellants. Some examples of propellants include compressed air, nitrogen, inert gases, carbon dioxide, and mixtures thereof. Propellants may also include gaseous hydrocarbons such as propane, n-butane, isobutene, cyclopropane, and mixtures thereof. Halogenated hydrocarbons such as 1,1-difluoroethane may also be used as propellants. Some non-limiting examples of propellants include 1,1,1,2,2-pentafluoroethane, 1,1,1,2-tetrafluoroethane, 1,1,1,2,3,3,3-heptafluoropropane, trans-1,3,3,3-tetrafluoroprop-1-ene, dimethyl ether, dichlorodifluoromethane (propellant 12), 1,1-dichloro-1,1,2,2-tetrafluoroethane (propellant 114), 1-chloro-1,1-difluoro-2,2-trifluoroethane (propellant 115), 1-chloro-1,1-difluoroethylene (propellant 142B), 1,1-difluoroethane (propellant 152A), monochlorodifluoromethane, and mixtures thereof. Some other suitable propellants include, but are not limited to, A-46 (a mixture of isobutane, butane, and propane), A-31 (isobutane), A-17 (n-butane), A-108 (propane), AP70 (a mixture of propane, isobutane, and n-butane), AP40 (a mixture of propane, isobutene, and n-butane), AP30 (a mixture of propane, isobutane, and n-butane), and 152A (1,1-difluoroethane). The propellant concentration, by weight, can be approximately 15%, 25%, 30%, 32%, 34%, 35%, 36%, 38%, 40%, or 42% of the total filler weight of the material stored in the container, to approximately 70%, 65%, 60%, 54%, 52%, 50%, 48%, 46%, 44%, or 42%.

[0265] Those skilled in the art will understand that the disclosed concepts and specific embodiments can be readily used as the basis for modifying or formulating other formulations to achieve the same purpose as this invention. Those skilled in the art should also recognize that such equivalent formulations do not depart from the spirit and scope of this disclosure set forth herein.

[0266] Suitable, non-limiting examples of flavored consumer products include:

[0267] - Perfume, such as fine perfume, eau de toilette, cologne or aftershave;

[0268] - Fabric care products, such as liquid detergents, powder detergents, detergent tablets, detergent strips, detergent pastes, detergent pouches, liquid fabric softeners, fabric softener sheets, fabric fragrances, garment pretreatments, fabric fresheners, ironing solutions, garment bleach, carpet cleaning powder or carpet cleaner;

[0269] - Hair care products, such as shampoos, conditioners, hair creams, hair oils, hair styling products (such as sprays, mousses, or gels), hair coloring products, or perming products;

[0270] - Skin care products, such as face creams, facial cleansers, shaving products (e.g., foams, creams, gels, or oils), body and / or hand products (e.g., lotions, creams, gels, or oils), skin firming products, depilatory products, talcum powder, foot care creams or lotions, baby wipes, cleansing wipes, moisturizing wipes, sun protection products (e.g., sprays, lotions, creams, or oils), after-sun lotions, or sun-inducing products;

[0271] - Body deodorant (deodorant) or antiperspirant products, such as body deodorant spray, roll-on deodorant, deodorant stick, deodorant cream, antiperspirant spray, antiperspirant stick, roll-on antiperspirant, antiperspirant stick or antiperspirant cream;

[0272] - Skin cleansing products, such as soap bars, shower gel, liquid hand soap (hand sanitizer), bath foam, or feminine wash products;

[0273] - Air freshening products, such as air freshener sprays, gel air fresheners, liquid-filled air fresheners, solid air fresheners containing porous substrates (e.g., paper or card blotting paper, porous ceramics or porous plastics), liquid or gel air fresheners containing permeable membranes, motorized air fresheners, and dual-purpose air freshener / disinfectant sprays; and / or

[0274] - Surface care products, such as multi-purpose cleaners, furniture polishes, wood floor cleaners, window cleaners, hand-wash dishwashing products (e.g., liquids, glues, or pastes), machine-washing dishwashing products (e.g., powders, liquids, glues, tablets, or capsules), toilet cleaners, tank-type toilet cleaners, wall-mounted toilet cleaner blocks or wall-mounted toilet cleaners; pet litter.

[0275] In some forms, scented consumer products contain formulations selected from: aerosol and / or water-based air freshener sprays, wick / reed air fresheners, liquid motorized (insert) air fresheners, solid-supported air fresheners, gel-based air fresheners, film-containing air fresheners, bleaching, cleaning, and washing detergent powders, liquid general-purpose cleaners, specialty cleaners, and liquid detergents.

[0276] In some forms, the composition defined in any of the above forms may be absorbed in loose powder or compacted form on a porous or non-porous matrix selected from cellulose (paper / paperboard), vermiculite, other industrial absorbents, perlite, calcium carbonate, pumice, wood, sawdust, ground corn cob, ground rice husk, rice husk ash, biochar, starch, modified starch, and mixtures thereof.

[0277] In some forms, consumer products are selected from the group consisting of: perfumes, sprays or eau de perfumes, colognes, shaving or aftershave shampoos, liquid or solid detergents, fabric softeners, fabric fresheners, ironing solutions, paper products, bleach, carpet cleaners, curtain care products, shampoos, colorants, color care products, hair styling products, dental care products, disinfectants, feminine hygiene products, hairspray, face cream, deodorants (body fragrances) or antiperspirants, hair removal products, tanning or sun protection products, nail products, skin cleansers, cosmetics, soaps, shower or bath mousse, bath oils or shower gels, or foot / hand care products, hygiene products, air fresheners, "ready-to-use" powdered air fresheners, mildew removers, furniture care products, wipes, dishwashing liquids or hard surface cleaners, leather care products, and car care products.

[0278] The compositions described herein are useful fragrance compositions that can be advantageously used in consumer products intended to fragrance any suitable base. As used herein, the term "base" refers to any surface on which the compositions of the present invention can be applied without causing any undue adverse effects. For example, this can include a wide range of surfaces, including human or animal skin or hair, paper (fragrant paper), indoor air (air fresheners or aromatherapy compositions), fabrics, furniture, tableware, hard surfaces, and related materials.

[0279] The compositions described herein can be used in a conventional manner to aromatize a substrate. An effective amount of the composition, typically from about 1 μL to about 10,000 μL, or from about 10 μL to about 1,000 μL, or from about 25 μL to about 500 μL, or from about 50 μL to about 100 μL, or a combination thereof, is applied to a suitable substrate.

[0280] Alternatively, the effective amount of the composition provided herein is from about 1 μL, 10 μL, 25 μL, or 50 μL to about 100 μL, 500 μL, 1,000 μL, or 10,000 μL. The composition can be applied by hand or using a delivery device (e.g., a vaporizer or atomizer). In one embodiment, the composition allows it to dry after application to a substrate. The scope of this disclosure should be considered to cover one or more different applications of the composition or continuous release of the composition via a vaporizer or other type of atomizer. In one embodiment, the composition relates to a fine fragrance composition in the form of perfume, eau de toilette, eau de parfum, cologne, body splash, or body spray. Therefore, according to these embodiments, the present invention provides a method for modifying or enhancing the odor properties of a body surface, preferably hair or skin, comprising contacting or treating the body surface with a composition according to the embodiments described herein.

[0281] In another form, this disclosure relates to compositions of the invention that can be used as consumer products or articles selected from fabric care products, air care products, or home care products. Accordingly, according to these forms, the invention provides a method for modifying or enhancing the odor properties of substrates such as fabrics, furniture, tableware, hard surfaces, and related materials, comprising contacting or treating the substrate with a composition according to the forms described herein.

[0282] In another embodiment, this disclosure relates to a method for enhancing the aroma profile of a composition by improving the persistence of the composition's aroma. In one embodiment, the method includes contacting or mixing a modifier with an aroma component.

[0283] In one formulation, at a later time point after the composition is applied to the substrate, such as 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and possibly up to 24 hours, consumers can detect the aroma profile or fragrance of the composition compared to a control.

[0284] The invention has been best illustrated by the following embodiments, but the invention is not limited to these embodiments.

[0285] Example

[0286] Example 1: The effect of modifiers of certain forms presented herein on the second vapor pressure of selected flavoring raw materials, wherein the modifiers include PPG-20 methyl glucoether and isocetyl alcohol.

[0287] The first vapor pressures of the flavoring raw materials shown in Tables 1 to 5 below were determined using standard methods at 22°C. The flavoring raw materials were then added to the following modifiers, wherein the final concentration of the modifiers was 15% by weight relative to the total weight of the composition:

[0288] 1. PPG-20 methyl glucoether and isocetyl alcohol (ratio 1:2);

[0289] 2. PPG-20 methyl glucoether and isocetyl alcohol (ratio 1.5:1.5)

[0290] 3. PPG-20 methyl glucoether and isocetyl alcohol (2:1); or

[0291] 4. PPG-20 methyl glucosyl ether only

[0292] Then, the second vapor pressure of the selected flavoring raw materials was measured, and the flavoring raw materials were classified as follows: In the presence of a modifier, whether the selected flavoring raw materials:

[0293] i. It is still possible to use it for highly volatile components, wherein the fragrance raw material has a second vapor pressure greater than 0.08 Torr at 22°C;

[0294] ii. It is no longer available for high-volatility components, but is instead available for medium-volatility components, wherein the second vapor pressure of the fragrance raw material at 22°C ranges from 0.0008 Torr to 0.08 Torr;

[0295] iii. It remains possible to use medium volatile components, wherein the second vapor pressure of the fragrance raw material at 22°C ranges from 0.0008 Torr to 0.08 Torr;

[0296] iv. No longer remaining available for medium-volatility components, but becoming available for low-volatility components, wherein the second vapor pressure at 22°C is less than 0.0008 Torr; or

[0297] v. It is still possible to use low-volatility components, wherein the second vapor pressure of the flavoring raw material at 22°C is less than 0.0008 Torr.

[0298] The results are shown in the table below.

[0299] Table 8: Examples of fragrance raw materials still available for use with high volatile components, wherein the fragrance raw materials are at 22°C. The second vapor pressure is greater than 0.08 Torr.

[0300]

[0301] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0302] Table 9: No longer available for high-volatility components, but now available for medium-volatility components. Examples of spice raw materials, wherein the second vapor pressure of the spice raw material at 22°C ranges from 0.0008 to 0.08 Torr.

[0303]

[0304] *This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0305] Table 10: Examples of fragrance raw materials still available for medium volatile components, where the fragrance raw materials are in the range of 22... The second vapor pressure at ℃ ranges from 0.0008 to 0.08 Torr.

[0306]

[0307] § This indicates a high-impact flavoring ingredient that transforms into a low-impact flavoring ingredient in the presence of a modifier.

[0308] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0309] Table 11: No longer available for medium-volatility components, but now available for low-volatility components. Examples of flavoring raw materials, wherein the second vapor pressure of the flavoring raw material at 22°C is less than 0.0008 Torr.

[0310]

[0311] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0312] + : Indicates the fragrance raw material that is inhibited in the presence of a regulator.

[0313] Table 12: Examples of fragrance raw materials still available for use with low volatile components, wherein the fragrance raw materials are at 22°C The second vapor pressure is less than 0.0008 Torr.

[0314]

[0315] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0316] + : Indicates the fragrance raw material that is inhibited in the presence of a regulator.

[0317] Example 2: The effect of modifiers of certain forms presented herein on the second vapor pressure of selected flavoring raw materials, wherein the modifiers include PPG-20 methyl glucoether and various long-chain alcohols.

[0318] The first vapor pressures of the flavoring raw materials shown in Tables 6 to 10 below were determined using standard methods at 22°C. The flavoring raw materials were then added to the following modifiers, wherein the final concentration of the modifiers was 15% by weight relative to the total weight of the composition:

[0319] 1. PPG-20 methyl glucoether and octyl dodecanol (ratio 2:1);

[0320] 2. PPG-20 methyl glucoether and isocetyl alcohol (ratio 2:1)

[0321] 3. PPG-20 methyl glucoether and isocetyl alcohol (in a 2:1 ratio); or

[0322] 4. Only 10% by weight of PPG-20 methyl glucoether (calculated value)

[0323] Then, the second vapor pressure of the selected spice raw materials was measured, and the spice raw materials were classified as follows:

[0324] In the presence of a modifier, are the selected flavoring ingredients:

[0325] i. It is still possible to use it for highly volatile components, wherein the fragrance raw material has a second vapor pressure greater than 0.08 Torr at 22°C;

[0326] ii. It is no longer available for high-volatility components, but is instead available for medium-volatility components, wherein the second vapor pressure of the fragrance raw material at 22°C ranges from 0.0008 Torr to 0.08 Torr;

[0327] iii. It remains possible to use medium volatile components, wherein the second vapor pressure of the fragrance raw material at 22°C ranges from 0.0008 Torr to 0.08 Torr;

[0328] iv. No longer remaining available for medium-volatility components, but becoming available for low-volatility components, wherein the second vapor pressure at 22°C is less than 0.0008 Torr; or

[0329] v. It is still possible to use low-volatility components, wherein the second vapor pressure of the flavoring raw material at 22°C is less than 0.0008 Torr.

[0330] The results are shown in the table below.

[0331] Table 13: Examples of fragrance raw materials still available for use with high volatile components, wherein the fragrance raw materials are at 22°C. The second vapor pressure is greater than 0.08 Torr.

[0332]

[0333] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0334] Table 14: No longer available for high-volatility components, but now available for medium-volatility components. Examples of spice raw materials, wherein the second vapor pressure of the spice raw material at 22°C ranges from 0.0008 to 0.08 Torr.

[0335]

[0336] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0337] Table 15: Examples of fragrance raw materials still available for medium volatile components, where the fragrance raw materials are in the range of 22... The second vapor pressure at ℃ ranges from 0.0008 to 0.08 Torr.

[0338]

[0339] § This indicates a high-impact flavoring ingredient that transforms into a low-impact flavoring ingredient in the presence of a modifier.

[0340] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0341] Table 16: No longer available for medium-volatility components, but now available for low-volatility components. Examples of flavoring raw materials, wherein the second vapor pressure of the flavoring raw material at 22°C is less than 0.0008 Torr.

[0342]

[0343] § This indicates a high-impact flavoring ingredient that transforms into a low-impact flavoring ingredient in the presence of a modifier.

[0344] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0345] + : Indicates the fragrance raw material that is inhibited in the presence of a regulator.

[0346] Table 17: Examples of fragrance raw materials still available for use with low volatile components, wherein the fragrance raw materials are at 22°C The second vapor pressure is less than 0.0008 Torr.

[0347]

[0348] * This indicates a high-impact flavoring ingredient, which remains a high-impact flavoring ingredient even in the presence of modifiers.

[0349] + : Indicates the fragrance raw material that is inhibited in the presence of a regulator.

[0350] In summary, the data provided in Examples 1 and 2 indicate that the effect of one regulator on the second vapor pressure of a given flavoring ingredient may differ from that of another regulator. This is in Figure 4 The text further clarifies that it refers to flavoring ingredients, wherein the second vapor pressure of the modifier containing 15% PPG-20 methyl glucose ether is different relative to the total weight of the composition compared to the modifier containing 10% by weight of PPG-20 methyl glucose ether and 5% by weight of isocetyl alcohol.

[0351] Example 3: Effect of modifiers on film formation of the composition based on some of the morphologies presented herein.

[0352] A composition containing the following modifiers was generated:

[0353] 1. PPG-20 methyl glucose ether in a weight of 15% relative to the total weight of the composition;

[0354] 2. 10% by weight of PPG-20 methyl glucoether and 5% by weight of isocetyl alcohol relative to the total weight of the composition;

[0355] 3. 10% by weight of PPG-20 methyl glucoether and 5% by weight of isostearyl alcohol relative to the total weight of the composition;

[0356] 4. 10% by weight of PPG-20 methyl glucoether and 5% by weight of octyldodecyl alcohol relative to the total weight of the composition;

[0357] 5. The total weight of the composition is 10% by weight of PPG-20 methyl glucosyl ether and 5% by weight of [other ingredients]. NGDO;

[0358] 6. The total weight of the composition is 10% by weight of PPG-20 methyl glucosyl ether and 5% by weight of [other ingredients]. APM;

[0359] 7. The total weight of the composition is 10% by weight of PPG-20 methyl glucosyl ether and 2.5% by weight of... NGDO and 2.5% by weight

[0360] 8. 7.5% by weight of PPG-20 methyl glucosyl ether and 7.5% by weight of [the composition] relative to the total weight of the composition. NGDO; and

[0361] 9. Relative to the total weight of the composition, 5% by weight of PPG-20 methyl glucosyl ether and 5% by weight of... NGDO and 5% by weight of isostearyl alcohol;

[0362] Simultaneously, the composition is applied onto a glass slide and the resulting film (if applicable) is photographed. See [link to details]. Figures 5 to 12 .

[0363] A group of 10 subjects was asked to evaluate the properties of the composition when applied to the skin (matte, gloss, film-forming, no film-forming, dry, oily, silky, viscous), among which:

[0364] Gloss: An evaluation of the reflectivity of a product under light.

[0365] Film formation: Evaluation of the formation of uniform residue on the test area.

[0366] Oiliness: An assessment of the oily sensation of the fingers as they move parallel across the test area.

[0367] Adhesion: An assessment of the adhesion between the finger and the test area (vertical movement).

[0368] The results are shown in the table below:

[0369] 1 Film formation (-) 2 <![CDATA[unfilmed 1 > (+++) 3 <![CDATA[unfilm-formed 2 > (+) 4 <![CDATA[unfilmable 3 > (++) 5 <![CDATA[unfilmed 4 > (+++) 6 <![CDATA[unformed film 5 > (++) 7 <![CDATA[unformed film 6 > (+++) 8 <![CDATA[Unfilmable 7 > (+++) 9 <![CDATA[unfilmed 8 > (++)

[0370]

[0371] +++ is equivalent to 100% of the group members reporting no film formation (10 out of 10 people).

[0372] ++ This equates to 80% of the group members reporting no film formation (8 out of 10 people).

[0373] + This equates to 60% of the group members reporting no film formation (6 out of 10 people).

[0374] - This is equivalent to less than 50% of the group members reporting no film formation (less than 5 out of 10), but in this case, all of them reported film formation (10 out of 10).

[0375] In the second set of experiments, the following compositions were generated:

[0376] 1. 7% by weight of model fragrance and 15% by weight of PPG-20 methyl glucosyl ether, relative to the total weight of the composition; and

[0377] 2. Relative to the total weight of the composition, 7% of the model fragrance and 7.5% by weight of PPG-20 methyl gluconate, and 7.5% by weight of isocetyl alcohol.

[0378] Apply the composition to a glass slide and allow it to dry. Figure 13 and Figure 14 The times shown are as follows. Droplets were observed on the slide 2 hours after application, and particles were observed on the slide one day later.

[0379] The publications cited herein are incorporated herein by reference in their entirety. Although various forms of the invention have been described above with reference to embodiments and preferred embodiments, it should be understood that the scope of the invention is not limited by the foregoing description, but by the appended claims as properly interpreted in accordance with the principles of patent law.

Claims

1. A composition: The composition comprises: a. A fragrance component, present in an amount of 0.04 to 40% by weight relative to the total weight of the composition. in, The fragrance component contains: i. A highly volatile component, in an amount of 0.08 to 55% by weight of the aroma component, comprising: ia. at least one first flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; and ib. At least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; ii. A moderately volatile component, comprising 0.08 to 85% by weight of the aroma component, including: iia. at least one first flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and iib. at least one second flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and b. A modifier, wherein the amount is 10 to 20% by weight relative to the total weight of the composition. The first vapor pressure of at least one of the first flavoring raw materials of the highly volatile component was determined in the absence of the regulator; The first vapor pressure of at least one of the second flavoring raw materials of the highly volatile component was determined in the absence of the regulator; The regulator changes the first vapor pressure of at least one of the second fragrance raw materials of the highly volatile component to a second vapor pressure; The second vapor pressure of at least one of the second fragrance raw materials of the highly volatile component at 22°C is in the range of 0.0008 to 0.08 Torr; The first vapor pressure range of at least one of the first flavoring raw materials of the medium volatile component was determined in the absence of the regulator; The first vapor pressure range of at least one of the second flavoring raw materials of the medium volatile component was determined in the absence of the regulator; The regulator alters the first vapor pressure range of at least one second fragrance ingredient of the moderately volatile component to a second vapor pressure; and The second vapor pressure of at least one of the secondary fragrance ingredients of the moderately volatile component is less than 0.0008 Torr at 22°C. Among them, at least one of the second fragrance raw materials of the highly volatile component is selected from the group consisting of: (2R)-2-methylundecaldehyde, (2R)-2,6-dimethyl-5-heptenal, (1RS,2RS)-2,4-dimethyl-3-cyclohexene-1-carboxaldehyde, (1RS,2SR)-2,4-dimethyl-3-cyclohexene-1-carboxaldehyde, nonanal, (4E)-4-decenal, 2,6-dimethyl-2-heptanol, (2E,6Z)-2,6-nonadienal, 2-isopropyl-5-methylcyclohexanone, (1R ,4R)-1,7,7-trimethylbicyclo[2.2.1]heptane-2-one, (2-methyl-1,3-dioxolane-2-yl)ethyl acetate, (3R)-3,7-dimethyl-6-octenal, p-cresol, 1-allyl-4-methoxybenzene, decanal, (1R)-1-phenylethyl acetate, (3E)-1,3-undecadien-5-yne, (3Z)-3-hexen-1-yl 2-methylpropionic acid, (1RS,2SR)-2,6,6-trimethyl-3-cyclohexene-1-carboxylic acid methyl ester, (1RS,2 Methyl 2,6,6-trimethyl-3-cyclohexene-1-carboxylate, ethyl benzoate, (6R)-2,6-dimethyl-7-octen-2-ol, allyl heptaate, benzyl alcohol, (1R)-2,2-dimethyl-6-methylenecyclohexane carboxylate, (3Z)-3-hexen-1-yl butyrate, 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde, (2R)-2-pentylcyclopentanone, methyl phenylacetate, (2R,4S)-2-methyl-4-propyl-1,3-oxothiacyclohexane, acetic acid (3R (3R)-3,7-dimethyl-1,6-octadien-3-yl ester, (3R)-3,7-dimethyl-1,6-octadien-3-yl ester, (3R)-3,7-dimethyl-3-octanol, benzyl propionate, (1R,2R)-2-(2-methyl-2-propyl)cyclohexyl acetate, trans-4-(2-methyl-2-propyl)cyclohexyl acetate, 2-methyl-4-phenyl-2-butanol, (1R,2R)-1,7,7-trimethyl-bicyclo[2.2.1]hept-2-yl ester, ethyl phenylacetate, and undecylaldehyde. The regulator contains: (a) PPG-20 methyl glucosyl ether; and (b) at least one long-chain alcohol, polypropylene glycol myristole or neopentyl glycol di(ethylhexanoate); The at least one long-chain alcohol is selected from the group consisting of isocetyl alcohol, isostearyl alcohol, and octyldodecyl alcohol.

2. The composition according to claim 1, wherein the highly volatile component comprises at least one second fragrance ingredient having a first vapor pressure greater than 0.08 Torr at 22°C, in an amount of 0.1 to 40% by weight of the fragrance component.

3. The composition according to claim 1, wherein the moderately volatile component comprises at least one second flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, in an amount of 20 to 45% by weight of the flavoring component.

4. The composition according to claim 1, wherein the flavor component further comprises at least one flavoring raw material having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10 to 55% by weight of the flavor component.

5. The composition according to claim 1, wherein the flavor component further comprises at least one flavoring raw material having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 30 to 55% by weight of the flavor component.

6. The composition according to claim 1, wherein the flavor component further comprises at least one flavoring raw material having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10 to 30% by weight of the flavor component.

7. One method, This method reduces, prevents, or improves the formation of a film on the consumer's skin. The method includes bringing a consumer's skin into contact with a composition containing the following ingredients: a. A fragrance component, present in an amount of 0.04 to 40% by weight relative to the total weight of the composition. in, The fragrance component contains: i. A highly volatile component, in an amount of 0.08 to 55% by weight of the aroma component, comprising: ia. at least one first flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; and ib. At least one second flavoring ingredient having a first vapor pressure greater than 0.08 Torr at 22°C; ii. A moderately volatile component, comprising 0.08 to 85% by weight of the aroma component, including: iia. at least one first flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; and iib. At least one second flavoring ingredient having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C; The method includes adding a certain amount of modifier to the composition to effectively reduce, prevent or improve the formation of films in the consumer's skin; The effective amount of the regulator is 10 to 20% by weight relative to the total weight of the composition. Among them, at least one of the second fragrance raw materials of the highly volatile component is selected from the group consisting of: (2R)-2-methylundecaldehyde, (2R)-2,6-dimethyl-5-heptenal, (1RS,2RS)-2,4-dimethyl-3-cyclohexene-1-carboxaldehyde, (1RS,2SR)-2,4-dimethyl-3-cyclohexene-1-carboxaldehyde, nonanal, (4E)-4-decenal, 2,6-dimethyl-2-heptanol, (2E,6Z)-2,6-nonadienal, 2-isopropyl-5-methylcyclohexanone, (1R ,4R)-1,7,7-trimethylbicyclo[2.2.1]heptane-2-one, (2-methyl-1,3-dioxolane-2-yl)ethyl acetate, (3R)-3,7-dimethyl-6-octenal, p-cresol, 1-allyl-4-methoxybenzene, decanal, (1R)-1-phenylethyl acetate, (3E)-1,3-undecadien-5-yne, (3Z)-3-hexen-1-yl 2-methylpropionic acid, (1RS,2SR)-2,6,6-trimethyl-3-cyclohexene-1-carboxylic acid methyl ester, (1RS,2 Methyl 2,6,6-trimethyl-3-cyclohexene-1-carboxylate, ethyl benzoate, (6R)-2,6-dimethyl-7-octen-2-ol, allyl heptaate, benzyl alcohol, (1R)-2,2-dimethyl-6-methylenecyclohexane carboxylate, (3Z)-3-hexen-1-yl butyrate, 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde, (2R)-2-pentylcyclopentanone, methyl phenylacetate, (2R,4S)-2-methyl-4-propyl-1,3-oxothiacyclohexane, acetic acid (3R (3R)-3,7-dimethyl-1,6-octadien-3-yl ester, (3R)-3,7-dimethyl-1,6-octadien-3-yl ester, (3R)-3,7-dimethyl-3-octanol, benzyl propionate, (1R,2R)-2-(2-methyl-2-propyl)cyclohexyl acetate, trans-4-(2-methyl-2-propyl)cyclohexyl acetate, 2-methyl-4-phenyl-2-butanol, (1R,2R)-1,7,7-trimethyl-bicyclo[2.2.1]hept-2-yl ester, ethyl phenylacetate, and undecylaldehyde. The regulator contains: (a) PPG-20 methyl glucosyl ether; and (b) at least one long-chain alcohol, polypropylene glycol myristole or neopentyl glycol di(ethylhexanoate); The at least one long-chain alcohol is selected from the group consisting of isocetyl alcohol, isostearyl alcohol, and octyldodecyl alcohol.

8. The method of claim 7, wherein the highly volatile component comprises at least one second fragrance ingredient having a first vapor pressure greater than 0.08 Torr at 22°C, in an amount of 0.1 to 40% by weight of the fragrance component.

9. The method of claim 7, wherein the moderately volatile component comprises at least one second flavoring material having a first vapor pressure ranging from 0.0008 to 0.08 Torr at 22°C, in an amount of 20 to 45% by weight of the flavoring component.

10. The method of claim 7, wherein the flavor component further comprises at least one flavoring raw material having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10 to 55% by weight of the flavor component.

11. The method of claim 7, wherein the flavor component further comprises at least one flavoring raw material having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 30 to 55% by weight of the flavor component.

12. The method of claim 7, wherein the flavor component further comprises at least one flavoring raw material having a first vapor pressure of less than 0.0008 Torr at 22°C, in an amount of 10 to 30% by weight of the flavor component.

13. A flavored consumer product comprising the composition of claim 1.

14. A method for modifying or enhancing the odor properties of a body surface, comprising contacting or treating the body surface with the composition of claim 1.

15. The method of claim 14, wherein the body surface is hair or skin.

16. A method for modifying or enhancing the odor properties of a substrate, comprising contacting or treating the substrate with the composition of claim 1.

17. The method of claim 16, wherein the substrate is a fabric or a hard surface.

18. The method of claim 16, wherein the substrate is furniture or tableware.

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