Perfume composition with enhanced strength

Abstract

The present invention relates to a perfume composition or consumer product comprising or consisting of: a) at least one perfume ingredient; and b) at least one amylopectin-based material. The present invention also relates to a method for enhancing the overall perceived aroma intensity of a perfume composition or consumer product upon contact of the perfume composition or consumer product with a diluent, the method comprising the steps of: a) providing at least one amylopectin-based material; and b) adding an effective amount of the at least one amylopectin-based material to the perfume composition or consumer product.

Description

[0001] Invention Field

[0002] This disclosure relates to flavored (consumer) products containing a fragrance composition. The fragrance composition comprises at least one fragrance ingredient and at least one amylopectin-based material. Flavored consumer products may fall into the group of everyday consumer products (FMCG products), such as, but not limited to, home care products, personal care products, oral care products, etc. The invention also relates to a method for enhancing or improving the overall perceived aroma intensity of said fragrance composition or consumer product. Background of the Invention

[0004] One of the popular benefits of scented consumer products is the creation of a surprising olfactory effect during use. These surprising olfactory effects can arise from the dissolution of solid or liquid products such as powdered detergents, shampoos, and hand gels in water, accompanied by the release of fragrance components. This provides the user with a pleasant olfactory experience and assurance of olfactory cues related to product efficacy during application or use. This enhanced consumer experience can manifest itself as an increased overall perceived fragrance intensity (hereinafter alternatively referred to as "PFI"). The rapid enhancement of overall perceived fragrance intensity (or fragrance release) within the first 60 seconds after diluting the product with a diluent is typically important for the consumer goods industry in order to actively enhance the customer experience.

[0005] Furthermore, the benefits of fragrance are only realized when the fragrance components evaporate from the product into the gas phase and enter the human olfactory system through inhalation. Therefore, any remaining fragrance components in the liquid phase are essentially superfluous in the product. For many fragrance components, less than one percent by mass evaporates into the gas phase. This essentially means that the liquid-to-gas mass transfer process is inefficient. End consumers use water in various FMCG products such as shampoos / conditioners, body gels and shower gels, hand soaps, etc. In these environments, fragrance components are distributed between different phases: including within the surfactant micelle core, the free aqueous phase, and in the headspace. Transfer to the headspace in such systems does not follow the ideal gas law, especially due to inelastic energy scattering and the binding of fragrance components into the micelles. Therefore, modulating the liquid-to-gas mass transfer process can play a role in the odor perception of products containing fragrance compositions, which comprise fragrance components.

[0006] In existing technologies, various chemical molecules, such as sugars, have been employed to enhance mass transfer of simple fragrance ingredients in entirely aqueous systems, and the technical benefits of salting out (i.e., producing a change in the Setschenow constant) have been demonstrated. However, to our knowledge, this has not been applied to complex systems such as shampoos, nor has it been empirically demonstrated using sensory testing. It is well known that charged substances such as inorganic salts can be used to “salt out” organic compounds from liquid solvents, particularly water, by reducing their solubility in a liquid matrix. Such techniques have been successfully applied in multiple disciplines, including the extraction of organic pollutants from seawater. Sodium chloride, commonly used as a thickener in shampoo-based products, can lead to unintentional salting-out effects. Adding other inorganic salts or higher salt concentrations to consumer products could further enhance this effect. However, this approach has several drawbacks. First, salt is unlikely to dissolve to any extent in fragrance oils and must therefore be added to the base at the end of the production process. Second, the required salt concentration to produce this effect may be much higher. Furthermore, the presence of salt is unlikely to provide benefits such as competing micellization processes with fragrance ingredients, thus ruling out potential and different pathways that could contribute to enhanced effects.

[0007] One object of the present invention is to provide the user with an enhanced aroma effect by adjusting the overall perceived aroma intensity immediately after using the fragrance composition or consumer product, preferably within 5 seconds during typical consumer use scenarios, and even more preferably within 60 seconds. In another object, the present invention seeks to address the inherently low liquid-to-gas mass transfer efficiency of fragrance components; allowing more fragrance components (particularly a larger molar fraction) to enter the gas phase per unit time, thereby enhancing the sensory perception of said components. More specifically, a larger molar fraction of fragrance components should enter the gas phase within the first 60 seconds after contact with the diluent. This method, in turn, reduces the required dosage or added level of fragrance components in the fragrance composition, thereby reducing the amount of final consumer products and saving costs. Invention Overview

[0009] In addressing the deficiencies in the prior art, the applicant unexpectedly discovered that the sensory perception of a fragrance composition or a fully formulated, particularly surfactant-containing, fragrance component in a consumer product can be enhanced by quantitatively adding or adding at least one amylopectin-based material to the fragrance composition or consumer product in an effective amount. Experience has shown that the presence of the amylopectin-based material in the fragrance composition or consumer product increases or enhances the overall perceived aroma intensity (“PFI”) immediately after contact with a diluent, preferably within 5 seconds of such contact, and even more preferably within 60 seconds of such contact, wherein the diluent comprises water.

[0010] Furthermore, amylopectin-based materials are naturally occurring, have a very low carbon footprint, are widely available, and are much cheaper than the flavoring ingredients that enhance their properties.

[0011] In a first aspect, the present invention relates to a fragrance composition or consumer product comprising or consisting of the following components: a) at least one fragrance ingredient; and b) at least one amylopectin-based material.

[0012] In another aspect, the present invention relates to a method for enhancing or improving the overall perceived aroma intensity of a fragrance composition or consumer product when it is brought into contact with a diluent, the method comprising the steps of: a) providing at least one amylopectin-based material; and b) adding an effective amount of the at least one amylopectin-based material to the fragrance composition or consumer product.

[0013] In a final aspect, the invention also relates to the use of amylopectin-based materials for enhancing the overall perceived aroma intensity of the fragrance composition or consumer product when it is brought into contact with a diluent, wherein the amylopectin-based material is added to the fragrance composition or consumer product prior to contact with the diluent.

[0014] The present invention primarily provides an enhanced consumer experience, which, when introduced into fragrance compositions or consumer products, manifests itself as an increased overall perceived aroma intensity (“PFI”).

[0015] This invention further offers the possibility of incorporating the amylopectin-based material into the flavor composition or directly into consumer products to mitigate the inherently low liquid-to-gas mass transfer efficiency of the flavor components; allowing more flavor components (especially a larger mole fraction) to enter the gas phase per unit time. The enhanced mass transfer efficiency of the flavor components provides the potential to deliver lower dose levels of flavor in consumer products, thereby saving costs without necessarily affecting the olfactory experience of the flavor composition or consumer product. Invention Details

[0017] The fragrance compositions or consumer products described herein contain or consist of the following components: a) at least one fragrance ingredient.

[0018] In a preferred embodiment, the flavoring composition contains more than one flavoring ingredient. Depending on the type of flavoring composition desired, the final number of individual flavoring ingredients included is entirely within the capabilities of a skilled flavorist. The flavoring ingredients used in the flavoring composition can be those commonly known in the art to provide a specific type of odor or aroma profile.

[0019] In one embodiment of the invention, the fragrance component having a citrus / aldehyde aroma may be selected from the following components, such as, but not limited to, decanal (e.g., C10 decanal), (E)-decano-4-enal (e.g., trans-4-decenoal), 3,7-dimethyloctano-6-enal (e.g., citronellol), 1-phenylethanethiol (e.g., ANJERUK), 6,6-dimethoxy-2,5,5-trimethylhex-2-ene (e.g., terpinenaldehyde), nonanal (e.g., C10 decanal), and 3,7-dimethyloctano-6-enal (e.g., C10 decanal). 9-Nonal), 4,7-dimethyloct-6-en-3-one (e.g., dimethyloctenone), octanal (e.g., C8 octanal), 3,5,5-trimethylhexanal (e.g., C9 isononal), 1-methyl-4-(prop-1-en-2-yl)cyclohex-1-ene (e.g., dipentene, limonene), 1-methyl-4-(prop-2-yl)cyclohex-1-ene (e.g., terpinene), heptanal (e.g., C7 heptanal); and mixtures thereof.

[0020] In another embodiment of the invention, the fragrance component having a green aroma may be selected from the following components, such as, but not limited to, (3E,5Z)-undec-1,3,5-triene (e.g., undecanetriene), (2E,6Z)-non-2,6-dienal (e.g., nonadienal); 2,4-dimethylcyclohex-3-enal (e.g., tricyclic terpene aldehyde), 4-vinylcyclohex-1-enal (e.g., SHISOLIA), 2,4-dimethylcyclohex-3-enal (e.g., privet aldehyde), 4-methyl-2-(2-methylprop-1-en-1-yl)tetrahydro-2H-pyran (e.g., rose ether CO), (Z)-hex-3-en-1-ol (e.g., cis-3-hexenol), 7-methyl-3-methylene oct-1,6-diene (e.g., myrcene), hex-1-ol (e.g., C6 hexanal); and mixtures thereof.

[0021] In another embodiment of the invention, the fragrance component having a herbal / aromatic aroma may be selected from the following components, such as, but not limited to, 3,7-dimethyloctyl-1,6-dien-3-yl acetate (e.g., linalyl acetate), (2S,4S)-1,7,7-trimethylbicyclo[2.2.1]hept-2-yl acetate (e.g., bornyl acetate), 2-(sec-butyl)cyclohexanone (e.g., menthone), (1S,2R,4R)-1,3,3-trimethylbicyclo[2.2.1]hept-2-ol (e.g., fentanyl alcohol), 2-isopropyl-5-methylcyclohexanone (e.g., DL isomenthone), (2S)-1,3,3-trimethylbicyclo[2.2.1]hept-2-yl acetate (e.g., fentanyl acetate), 2,6-dimethyloctyl-7-en-2-ol (e.g., fentanyl acetate), and 2,6-dimethyloctyl-7-en-2-ol (e.g., fentanyl acetate). Examples of such substances include dihydrolaurin, (1S,4S)-1,7,7-trimethylbicyclo[2.2.1]hepten-2-one (e.g., camphor), 2-isopropyl-5-methylcyclohexanone (e.g., menthone), 1-methyl-4-propyl-2-ylcyclohex-1,4-diene (e.g., γ-terpinene), 1-methyl-4-propyl-2-ylbenzene (e.g., p-cymene), (1S,4S)-1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane (e.g., eucalyptol), 2,2,6-trimethyl-6-vinyltetrahydro-2H-pyran (e.g., limonene), 6,6-dimethyl-2-methylenebicyclo[3.1.1]heptane (e.g., β-pinene), 2,6,6-trimethylbicyclo[3.1.1]heptten-2-ene (e.g., α-pinene); and mixtures thereof.

[0022] Other fragrance ingredients may be selected from, but are not limited to, 2-phenylacetaldehyde (e.g., phenylacetaldehyde), propyl (2S)-2-[(2-methyl-2-butyl)oxy]propionate (e.g., sage), 5-methyl-2-(prop-1-en-2-yl)cyclohexanol (e.g., isoprene); ethyl benzoate; for example, 2-methyl-5-prop-2-ylcyclohex-1,3-diene (e.g., phellandrene), oct-2-one (e.g., methylhexyl ketone), 2-ethyl-4-methyl-1,3-thiazole (e.g., methylisopropylthiazole), oct-3-one (e.g., ethylpentyl ketone); and mixtures thereof.

[0023] In another embodiment of the invention, the fragrance component having an amber / woody scent may be selected from, for example but not limited to, methyl 2,4-dihydroxy-3,6-dimethylbenzoate (e.g., synthetic oakmoss), 3,8,8,11a-tetramethyldodecylhydro-1H-3,5a-epoxynaphtho[2,1-c]oxetane (e.g., ambroxol), 3-((1R,2S,4R,6R)-5,5,6-trimethylbicyclo[2.2.1]hept-2-yl)cyclohexanol (e.g., concentrated sandalwood), and 2-(2-(3,3,5-trimethylcyclohexyl)acetyl)cyclopentanone (e.g., DIONE). , (4aR,5R,7aS,9R)-octahydro-2,2,5,8,8,9a-hexamethyl-4H-4a,9-methylenechamomilecyclo[5,6-d]-1,3-dioxacyclopentene (e.g., imperial ambergris), 5-(sec-butyl)-2-(2,4-dimethylcyclohex-3-en-1-yl)-5-methyl-1,3-dioxane (e.g., carrageenan), 2,4-dimethyl-2-(5,5,8,8-tetramethyl-5,6,7,8-tetrahydronaphthyl-2-yl)-1,3-dioxacyclopentane (e.g., octane), (1-methyl-2-((1,2,2-trimethylbicyclo[3.1]).0] Hex-3-yl)methyl)cyclopropyl)methanol (e.g., Javanese sandalwood), ((1S,8aR)-1,4,4-trimethyl-2,3,3a,4,5,8-hexahydro-1H-5,8a-methylenechalcogenide-6-yl)methanol (e.g., juniper ketone), 1-((1S,8aS)-1,4,4,6-tetramethyl-2,3,3a,4,5,8-hexahydro-1H-5,8a-methylenechalcogenide-7-yl)acetone (e.g., methyljuniper ketone), 1-((1S,8aS)-1,4,4,6-tetramethyl-2,3,3a,4,5,8-hexahydro-1H-5,8a-methylenechalcogenide-7-yl)acetone (e.g., methyljuniper ketone), 1-((1S,8aS)-1,4,4,6-tetramethylchalcogenide-7-yl)acetone (e.g., methyljuniper ketone), Methyl-2,3,3a,4,5,8-hexahydro-1H-5,8a-methylenechalcogenide-7-yl) ethyl ketone (e.g., methyl cypressone superior grade), 1-(2,2,6-trimethylcyclohexyl)hex-3-ol (e.g., termethinol), methyl acetate (7,7,8,8-tetramethyloctahydro-2,3b-methylenecyclopentano[1,3]cyclopropano[1,2]phenyl-4-yl) (e.g., ambergris acetate), (E)-2-ethyl-4-(2,2,3-trimethylcyclopentan-3-en-1-yl)butan-2-en-1 - Alcohols (e.g., santalin), (1S,6R,8aR)-1,4,4,6-tetramethyloctahydro-1H-5,8a-methylenechalcogenide-6-yl ester (e.g., cedarwood acetate crystals), 3a-ethyl-6,6,9a-trimethyldodecanonaphtho[1,2-c]furan (e.g., ambroxan), 2-(3,8-dimethyl-1,2,3,4,5,6,7,8-octahydrochalcogenide-5-yl)propyl-2-yl ester (e.g., guaiac acetate), 3-methoxy-5-methylphenol (e.g., oakmoss monomethyl ether) ), (1-methyl-2-(((1R,3R)-2,2,3-trimethylcyclopentyl)methyl)cyclopropyl)methanol (e.g., PASHMINOL), (E)-2-methyl-4-(2,2,3-trimethyl-1-cyclopent-3-enyl)but-2-en-1-ol (e.g., SANTACORE), 3-methyl-5-(2,2,3-trimethylcyclopent-3-en-1-en-2-ol (e.g., synthetic sandalwood), (4Z,8Z)-1,5,9-trimethyl-13-oxabicyclo[10.1].[0] Tridecano-4,8-diene (e.g., epoxy-cypressane), (ethoxymethoxy)cyclododecane (e.g., ambergris), 4,8a,9,9-tetramethyldecahydro-1,6-methylenenaphthalene-1-ol (e.g., patchouli alcohol), (E)-2-methyl-4-(2,2,3-trimethyl-1-cyclopent-3-enyl)but-2-en-1-ol (e.g., white sandalwood F), 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8-octahydronaphthalene-2-yl) ethyl ketone (e.g., ambergris (ISOCYCLEMONE E)), 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8-octahydronaphthalene-2-yl) ethyl ketone (e.g., ambergris (ISOCYCLEMONE E)). SUPER), 1-(1,2,8,8-tetramethyl-1,2,3,4,5,6,7,8-octahydronaphth-2-yl) ethyl ketone (e.g., Georgewood), N-ethyl-N-(m-tolyl)propionamide (e.g., Agarbois), 2,4a,5,8a-tetramethyl-1,2,3,4,4a,7,8,8a-octahydronaphth-1-yl ester of formic acid (e.g., octaoxynaphthyl formate). (E)-3-methyl-5-(2,2,3-trimethylcyclopent-3-en-1-yl)pent-4-en-2-ol (e.g., ebony alcohol), (E)-3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol (e.g., polysantalinol), 1-((2-(tert-butyl)cyclohexyl)oxy)but-2-ol (e.g., amber core). CORE), 7-methoxy-3,7-dimethyloctyl-2-ol (e.g., santalyl ether), (1R,2S,4R)-2'-isopropyl-1,7,7-trimethylspiro[bicyclo[2.2.1]heptane-2,4'-[1,3]dioxane] (e.g., BELAMBRE), (1R,6S,8aS)-6-methoxy-1,4,4,6-tetramethyloctahydro-1H-5,8a-hexene-chamomile (e.g., cypressyl methyl ether), (Z)-1-(cyclooctyl-3-en-1-yl)prop-1-ol (e.g., FLORYMOSS), 2',2',3,7,7-pentamethylspiro[bicyclo[4.1.0]heptane- 2,5'-[1,3]dioxane (e.g., spicoether), 4-(1-ethoxyvinyl)-3,3,5,5-tetramethylcyclohexanone (e.g., galfylene), (1S,2R,5R)-2-ethoxy-2,6,6-trimethyl-9-methylenebicyclo[3.3.1]nonane (e.g., Bosley), 2-(tert-amyl)cyclohexyl acetate (e.g., acetyl ether), 2-(sec-butyl)-1-methylcyclohexyl acetate (e.g., METAMBRATE), 4-(tert-butyl)cyclohexyl acetate (e.g., p-butylcyclohexyl acetate), 2-(4-methylcyclohexyl)propyl-2-yl acetate (e.g., menthyl acetate), and mixtures thereof.

[0024] In another embodiment of the invention, the fragrance component having a floral scent may be selected from floral components, such as benzyl 2-hydroxybenzoate (e.g., benzyl salicylate), (4E)-9-hydroxy-5,9-dimethyl-4-decenal (e.g., MAHONIAL), 2-cyclohexyl-2-phenylacetonitrile (e.g., paeonol), 2-hexylcyclopentanone (e.g., isojasmine T), 1-(2-naphthyl)-ethyl ketone (e.g., sweet orange crystal), 2,2,2-trichloro-1-phenylethyl acetate (e.g., ROSACETOL), 3-(benzo[d][1,3]dioxacyclopenten-5-yl)-2-methylpropanal (e.g., neojasmine aldehyde), hexyl 2-hydroxybenzoate (e.g., hexyl salicylate), and (4Z)-hept-4-ene-2-hydroxybenzoic acid. - esters (e.g., KARMAFLOR), 3-(4-isobutyl-2-methylphenyl)propanal (e.g., NYMPHEAL), 3-methyl-5-phenylpentan-1-ol (e.g., rose alcohol), (Z)-6-(pentan-2-en-1-yl)tetrahydro-2H-pyran-2-one (e.g., δ-jasmine lactone), 3-(4-(tert-butyl)phenyl)-2-methylpropanal (e.g., lily aldehyde), (E)-3-phenylpropan-2-en-1-ol (e.g., cinnamyl alcohol), 2-methoxynaphthalene (e.g., ethyl naphthalene methyl ether), (4-methoxyphenyl)methanol (e.g., anisole), 2-ethoxynaphthalene (e.g., ethyl naphthalene ethyl ether crystals), 2,2-dimethyl-3-(m-tolyl)propan-1-ol (e.g., MAJANTOL), 7,9-dimethylspiro[5].5] Undecane-3-one (e.g., Dispirone), 3-(4-(tert-butyl)phenyl)propanal (e.g., Bogehongal), (E)-4-((3aS,7aS)-hexahydro-1H-4,7-methyleneinden-5(6H)-ylidene)butanal (e.g., Dobicarb), 2-hydroxybenzoic acid pentyl ester (e.g., pentyl salicylate), (E)-4-(2,5,6,6-tetramethylcyclohexane-2-en-1-yl)but-3-en-2-one (e.g., α-iridinone), 3-(4-isopropylphenyl)-2-methylpropanal (e.g., Examples include: 4-(4-methylpent-3-en-1-yl)cyclohex-3-enaldehyde (e.g., MYRALDENE), dec-9-en-1-ol (e.g., 9-decenol), (1-methyl-2-(5-methylhex-4-en-2-yl)cyclopropyl)methanol (e.g., ROSYFOLIA), 3-(3-isopropylphenyl)butanal (e.g., anthocyanin), 3-phenylpropan-1-ol (e.g., phenylpropanol), 2-methyl-4-phenylbutan-2-ol (e.g., dimethylphenylethyl methanol), methyl 2-aminobenzoate (e.g., methyl 2-aminobenzoate). Methyl anthranilate), tetrahydro-4-methyl-2-(2-methylpropyl)-2H-pyran-4-ol (e.g., lily of the valley pyran), 3-(4-ethylphenyl)-2,2-dimethylpropanal (e.g., fennel aldehyde), methyl 2-(methylamino)benzoate (e.g., dimethyl anthranilate), (E)-3,7-dimethyloct-2,6-dien-1-ol (e.g., geraniol), (E)-4-(2,6,6-trimethylcyclohexyl-1-en-1-yl)but-3-en-2-one (e.g., β-ionone), 3,7-di Methyloctyl-6-en-1-ol (e.g., citronellol), 4-(2,6,6-trimethylcyclohexyl-1-en-1-yl)but-2-one (e.g., β-dihydroiononone), (E)-3-methyl-4-(2,6,6-trimethylcyclohexyl-2-en-1-yl)but-3-en-2-one (e.g., isomethyliononone 70), 4-cyclohexyl-2-methylbut-2-ol (e.g., CORANOL), (Z)-3-methyl-2-(pent-2-en-1-yl)cyclopent-2-enone (e.g., cis-jasmone); and mixtures thereof.

[0025] Other examples of fragrance ingredients with floral scents may be selected from, for example but not limited to, benzyl acetate (e.g., benzyl acetate); methyl 2-hydroxybenzoate (e.g., methyl salicylate); 3,7-dimethyloct-3-ol (e.g., tetrahydrolinalool); (Z)-3,4,5,6,6-pentamethylhept-3-en-2-one (e.g., high aromatics); 2,6-dimethyloct-7-en-2-ol (e.g., dihydromyrcene); 3,7-dimethyloct-1,6-dien-3-ol (e.g., linalool); 2-(2-hydroxypropyl-2-yl)-5-methylcyclohexanol (e.g., genoyl); 1-phenylethyl ketone (e.g., acetophenone); 2,6-dimethylhept-2-ol (e.g., dimethylheptanol); methyl benzoate (e.g., methyl benzoate); 1-methoxy-4-methylbenzene (e.g., p-cresol methyl ether); and mixtures thereof.

[0026] In another embodiment of the invention, the fragrance component having a sweet / spicy aroma may be selected from the following components, such as, but not limited to, 3-phenylprop-2-enoic acid 3-phenylprop-2-enyl ester (e.g., cinnamic acid ester), 4-formyl-2-methoxyphenyl isobutyrate (e.g., vanillyl isobutyrate), 3-ethoxy-4-hydroxybenzaldehyde (e.g., ethyl vanillin), 2H-chromene-2-one (e.g., coumarin), 3-hydroxy-2-methyl-4H-pyran-4-one (e.g., maltol), 2-ethyl-3-hydroxy-4H-pyran-4-one (e.g., ethyl maltol), (E)-2-methoxy-4-(prop-1-ene-1- (E)-1,2-dimethoxy-4-(prop-1-en-1-yl)benzene (e.g., methyl isoeugenol), 4-allyl-2-methoxyphenyl acetate (e.g., eugenol acetate), (E)-1,2-dimethoxy-4-(prop-1-en-1-yl)benzene (e.g., methyl isoeugenol), octahydro-2H-chromen-2-one (e.g., bicyclononolactone), benzo[d][1,3]dioxolane-5-carboxaldehyde (e.g., jasmine aldehyde), 2-methoxy-4-propylphenol (e.g., dihydroeugenol), (E)-3-phenylprop-2-enyl nitrile (e.g., cinnamyl nitrile), 4-allyl-2-methoxyphenol (e.g., eugenol), (2E)-3-phenylprop-2-enal (e.g., cinnamaldehyde); and mixtures thereof.

[0027] In another embodiment of the invention, the fragrance component having a musky odor may be selected from the following components, such as, but not limited to, (Z)-cycloheptadecane-9-enone (e.g., civetone), 1,4-dioxane-5,17-dione (e.g., musk T), 1,4-dioxane-5,16-dione (e.g., musk C14), and 4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopentane. [g]isocyanene (e.g., galacmus), (Z)-oxetane-10-en-2-one (e.g., flavocuronide), 2-(1-(3,3-dimethylcyclohexyl)ethoxy)-2-methylpropyl cyclopropanecarboxylic acid (e.g., white musk), 1-oxetane-10-en-2-one (e.g., dihydroflavocuronide), (E)-oxetane-12-en-2-one (e.g., cyclopentadene lactone), (Z)-cyclohexadene-5-ene Ketones (e.g., cyclohexadecenone), cyclopentadecanone (e.g., musk CPD), (Z)-3-methylcyclopentadecan-5-enone (e.g., muskenone), oxacyclohexadecane-2-one (e.g., Tibetan musk), (Z)-3-methylcyclotetradecane-5-enone (e.g., celestial musk), (E)-13-methyloxacyclopentadecan-10-en-2-one (e.g., niRVANOLIDE), cyclopropanecarboxylic acid (E)-2-(( 3,5-Dimethylhex-3-en-2-yl)oxy)-2-methylpropyl ester (e.g., yucca musk), 1a,3,3,4,6,6-hexamethyl-1a,2,3,4,5,6,7,7a-octahydronaphtho[2,3-b]epoxyethylene (e.g., MOXALONE), 1,1,2,3,3-pentamethyl-2,3,6,7-tetrahydro-1H-indene-4(5H)-one (e.g., cashmereone); and mixtures thereof.

[0028] In another embodiment of the invention, the fragrance component with a fruity aroma may be selected from fruity components, such as, but not limited to, 4-(4-hydroxyphenyl)but-2-one (e.g., raspberry ketone), 6-heptyltetrahydro-2H-pyran-2-one (e.g., δ-dodecanolide), 5-octyloxapentane-2-one (e.g., γ-dodecanolide), 6-hexyltetrahydro-2H-pyran-2-one (e.g., δ-undecaprolactone), 6-pentyltetrahydro-2H-pyran-2-one (e.g., δ-decanolide), 5-hexyloxapentane-2-one (e.g., γ-decanolide), ethyl methyl phenyl glycidyl ester (e.g., strawberry), 4-methyl-5-pentyl dihydrofuran-2(3H)-one (e.g., methyl tuberoseate), 6-acetyl Ethyl oxyhexanoate (e.g., Berafen), 5-pentyl dihydrofuran-2(3H)-one (e.g., cocoaldehyde), 2-methyl-1-phenylprop-2-yl butyrate (e.g., dimethyl benzyl methyl butyrate), 6-propyltetrahydro-2H-pyran-2-one (e.g., δ-octanolide), (E)-1-(2,6,6-trimethylcyclohex-1-en-1-yl)but-2-en-1-one (e.g., β-takidomone); (E)-1-(2,6,6-trimethylcyclohex-2-en-1-yl)but-2-en-1-one (e.g., α-takidomone); (E)-1-(2,6,6-trimethylcyclohex-3-en-1-yl)but-2-en-1-one (e.g., β-takidomone); and mixtures thereof.

[0029] Other examples of fruity aromas may be selected from, but are not limited to, allyl heptaate (e.g., allyl heptaate), (Z)-hex-3-en-1-methyl carbonate (e.g., chlorophen), amyl butyrate (e.g., amyl butyrate), 2,6-dimethylhept-5-enal (e.g., melonaldehyde), 3-methylbutyl butyrate (e.g., isoamyl butyrate), benzaldehyde, (4S)-4,7,7-trimethyl-6-thiabicyclo[3.2.1]octane (e.g., CORPS). PAMPLEMOUSSE), hexyl acetate (e.g., C6 hexyl acetate), (Z)-hex-3-en-1-yl acetate (e.g., cis-3-hexenyl acetate), 4-methylpent-4-en-2-yl 2-methylpropionate (e.g., isovalerate), 2-methyl-4-propyl-1,3-oxathiacyclohexane (e.g., OXANE), 3-methylbut-2-en-1-yl acetate (e.g., sorbitol ester), 6-methylhept-3-one (e.g., ethyl isopentyl ketone), ethyl 2-methylvalerate (e.g., chamomile ester), hepta-2-one (e.g., methylpentyl ketone), 3-methylbutyl acetate (e.g., isopentyl acetate), ethyl 2-methylbutyrate (e.g., ethyl 2-butyrate) and ethyl butyrate (e.g., ethyl butyrate); and mixtures thereof.

[0030] Other fragrance ingredients may be selected from, but are not limited to, (2E,6Z)-3,7,11-trimethyldodecano-2,6,10-trien-1-ol (e.g., farnesol), 2-phenylethyl 2-hydroxybenzoate (e.g., phenylethyl salicylate crystals), (E)-2-benzyloctanal (e.g., α-hexylcinnamaldehyde), diphenyl ketone (e.g., benzophenone), methyl 3-oxo-2-pentylcyclopentane acetate (e.g., methyl dihydrojasmonate), (3E,6E)-2,4,4,7-tetramethylnon-6,8-dien-3-one oxime (e.g., rabenzin), 3-(benzo[d][1,3]dioxacyclopenten-5-yl)-2-methyl 3-(4-methoxyphenyl)-2-methylpropanal (e.g., neojasmine aldehyde), (E)-tridecyl-2-enone (e.g., tridecylen-2-enone), 3-(4-methoxyphenyl)-2-methylpropanal (e.g., anisaldehyde), (E)-6,10-dimethylundecyl-5,9-dien-2-yl acetate (e.g., erythritol), 6-but-2-ylquinoline (e.g., isobutylquinoline), 2,6,10-trimethylundecyl-9-enal (e.g., adocal), 7-methyl-2H-benzo[b][1,4]dioxane-heptanetrien-3(4H)-one (e.g., ketone 1951), dodecanoic acid (e.g., dodecanoic acid), 4,4a,5,9b-tetrahydroindene [1,2-d][1,3]dioxane (e.g., indoline), 2-cyclohexylhept-1,6-dien-3-one (e.g., pharrophenone), dec-1-ol (C10 decyl alcohol), 8-(sec-butyl)-5,6,7,8-tetrahydroquinoline (e.g., Bigaryl), methyl 3-phenylprop-2-enoate (e.g., methyl cinnamate), (E)-undec-9-enonitrile (e.g., Floridile), (E)-7,11-dimethyl-3-methylenedodec-1,6,10-triene (e.g., farnesene), propionic acid (3aR,6S,7aS)-3a,4,5,6,7,7a-hexahydro-1 H-4,7-methyleneinden-6-yl (e.g., tricyclodecenyl propionate), 4-(tert-butyl)cyclohexanol (e.g., p-butylcyclohexanol), 1-(3,3-dimethylcyclohex-1-en-1-yl)pent-4-en-1-one (e.g., grupone), dodecaldehyde (e.g., C12 lauraldehyde), 2-isopropyl-5-methylphenol (e.g., thymol crystals), (E)-3-phenylprop-2-en-1-ol (e.g., cinnamyl alcohol), 3-cyclohexylpropionate allyl ester (e.g., allylcyclohexylpropionate), diphenylmethane (e.g., diphenylmethane), (E)-4-methyldec-3-en-5-ol (e.g., methyldecenol); and mixtures thereof.

[0031] In another embodiment, the fragrance ingredient may be selected from, for example but not limited to, methyl nonyl-2-acetylacetonate (e.g., methyl octene carbonate), 2-phenylethyl isobutyrate (e.g., phenyl ethyl isobutyrate), 5-isopropyl-2-methylphenol (e.g., carvacrol), (E)-1-methoxy-4-(prop-1-en-1-yl)benzene (e.g., anethole), 3,7-dimethyloct-1-ol (e.g., tetrahydrogeraniol), octahydro-1H-4,7-methylene indene-3a-methyl Ethyl (3aS,4S,7R,7aS) esters of acids (e.g., fructose esters), (E)-3,7-dimethyloctyl-2,6-dien-1-yl acetate (e.g., geraniol acetate), (Z)-3,7-dimethyloctyl-2,6-dien-1-ol (e.g., NEROLEX), 3,7-dimethyloctyl-6-en-1-yl formate (e.g., citronellol formate), 2-(2,4-dimethylcyclohexyl)pyridine (e.g., ZINARINE), oxydiphenyl (e.g., ... Diphenyl ether), 2-methylundecaldehyde (e.g., C12 aldehyde MNA), bicyclo[2.2.2]oct-5-en-2-carboxaldehyde (e.g., marsenaaldehyde), acetate (3aR,6S,7aS)-3a,4,5,6,7,7a-hexahydro-1H-4,7-methyleneinden-6-yl ester (e.g., tricyclodecenyl acetate), acetate (Z)-3,7-dimethyloct-2,6-dien-1-yl ester (e.g., nerolithyl acetate), (E)-1-(2,6,6-trimethyl... (e.g., tufatenone), (E)-5-methylhept-3-one oxime (e.g., limonene), (2-(isopentyloxy)ethyl)benzene (e.g., carvone), 2-(4-methylcyclohexyl-3-en-1-yl)prop-2-ol (e.g., terpineol), 1-(cyclopropylmethyl)-4-methoxybenzene (e.g., cyclopropyl anisole), (Z)-4,11,11-trimethyl-8-methylenebicyclo[7.2].[0] Undec-4-ene (e.g., caryophyllene), 2-phenylethanol (e.g., phenylethyl alcohol), 4-phenylbut-2-one (e.g., benzylacetone), 1-(3,3-dimethylcyclohexyl)ethanol (e.g., CYCLADEMOL), 2-(2-mercaptopropyl-2-yl)-5-methylcyclohexanone (e.g., CORPS CASSIS), 2-(4-methylcyclohexyl-3-en-1-yl)prop-2-ol (e.g., terpineol), 2-(tert-amyl)cyclohexyl acetate (e.g., succinate), 2,4,6-trimethyl-4-phenyl-1,3-dioxane (e.g., florpy), 3,7-dimethyloct-6-en-1-yl acetate (e.g., citronellol acetate), 2,4-dimethyl-4-phenyltetrahydrofuran (e.g., cyclic ethers), (E)-undec-9-enal (e.g., ALDEHYDE ISO) C11), 4-isopropylcyclohexanol (e.g., frolosa), undecaldehyde (e.g., C110 undecaldehyde), undecane-2-one (e.g., methyl nonyl ketone), 2-methyl-1-phenylprop-2-yl acetate (e.g., dimethyl benzyl methyl acetate), (1S,2S,4S)-1,7,7-trimethylbicyclo[2.2].1] Heptan-2-ol (e.g., borneol crystals), 2-phenylethyl acetate (e.g., phenylethyl acetate), 2-(4-methyl-1-cyclohexyl-3-enyl)prop-2-ol (e.g., α-terpineol), 4-(tert-butyl)cyclohexyl acetate (e.g., p-tert-butylcyclohexyl acetate), 2-methyl-1-phenylprop-2-ol (e.g., dimethylbenzylmethanol), 3-tert-butyl-cyclohexyl acetate (e.g., CYPERATE), (E)-3,7-dimethyloctyl-2,6-dienal (e.g., citral TECH), 4-isopropylbenzaldehyde (e.g., cuminaldehyde), benzyl alcohol (e.g., benzyl alcohol), decanoic acid (e.g., decyl nitrile), 3,7-Dimethyloctyl-6-enonitrile (e.g., citronellol), (E)-3,7-dimethyloctyl-2,6-dien-1-yl formate (e.g., geraniol formate), 2-(4-methylcyclohexyl-3-en-1-yl)prop-2-yl acetate (e.g., terpineol acetate), undecyl-10-enal (e.g., C11 undecylenal), benzyl propionate (e.g., benzyl propionate), p-cresol (e.g., p-cresol), ethyl 2-hydroxybenzoate (e.g., ethyl salicylate), octyl-1-ol (e.g., C8 octyl alcohol), 4-(tert-butyl)cyclohexanone (e.g., p-tert-butylcyclohexanone), 2-(tert-butyl)cyclohexanol (e.g., aromatic polyols) ), 3-Phenylacetaldehyde (e.g., neoprivetaldehyde), (E)-3,7-dimethylnon-1,6-dien-3-ol (e.g., ethyl linalool), (2E,6Z)-non-2,6-dienonitrile (e.g., loratadine), 2-methyl-5-(prop-1-en-2-yl)cyclohexyl-2-enone (e.g., L-carvone), 2-(isopentyloxy)acetic acid allyl ester (e.g., allyl pentyl glycolate), 2-methyldecanal (e.g., C11 aldehyde MOA), 2-(4-methylcyclohexyl)prop-2-ol (e.g., dihydroterpineol), 2,6-dimethyloct-2-ol (e.g., tetrahydromyrcenol), 2-pentylcyclopentanone (e.g., pentylcyclopentanone), 6-methoxy-2,6-dimethylheptanal (e.g., methoxycucurbitaldehyde), 1-phenylethyl acetate (e.g., styraxyl acetate), 2-(4-methylcyclohexyl)propyl-2-yl acetate (e.g., menthyl acetate), 1-(p-tolyl)acetone (e.g., methyl acetophenone), 2-(tert-butyl)cyclohexyl acetate (e.g., o-tert-butylcyclohexyl acetate), ethyl 2-(2-methyl-1,3-dioxolane-2-yl)acetate (e.g., apple ester), 2-methylpentanyl 2-methylvalerate (e.g., PERANAT), p-toluene acetate (e.g., p-cresolyl acetate); and mixtures thereof.

[0032] In another or preferred embodiment, the fragrance ingredient may be selected from, for example but not limited to, (3E,6E)-2,4,4,7-tetramethylnonan-6,8-dien-3-one oxime (e.g., rabinoxane), 2,6-dimethylheptan-5-enal (cucurbit aldehyde), 8-(sec-butyl)-5,6,7,8-tetrahydroquinoline (e.g., Bigaryl), ethyl 2-methylbutyrate, ethyl 2-methylvalerate (chamomile ester), orange oil, acetophenone, 3,7-dimethylnonan-6-en-1-ol, 2,4-dimethylcyclohexyl-3-encarbaldehyde (e.g., privet aldehyde), 1-(3,3-dimethylcyclohexyl-1-en-1-yl)pent-4-en-1-one (e.g., globone), 3,7-dimethyloctan-6-enal (e.g., citronellol); and mixtures thereof.

[0033] A complete list of the flavoring ingredients according to the invention can be found in flavoring literature such as "Perfume & Flavor Chemicals", S. Arctander (Allured Publishing, 1994) or, for example, http: / / www.thegoodscentscompany.com / .

[0034] The fragrance compositions according to the invention can be mixed with various additives such as solvents, antioxidants, stabilizers, solubilizers, chelating agents, dyes, etc., or other standard / suitable materials known in the art. Furthermore, the fragrance compositions of the invention can be provided in encapsulated or unencapsulated form and, if desired, can be combined with other encapsulated fragrance compositions for use in particular scented consumer products. Encapsulated fragrance compositions are described, for example, in WO2023144286, the contents of which are incorporated herein by reference. In another embodiment, the fragrance compositions according to the invention may also comprise fragrance precursors. Fragrance precursors are a class of low-odor molecules that, upon exposure to external triggering factors such as oxygen, light, or water, release at least one fragrance molecule, such as, but not limited to, those described in WO2019166315, WO2019166314, WO2007143873, WO2023065200, and WO2023067040, the contents of which are incorporated herein by reference.

[0035] Solvents include dipropylene glycol (3-(3-hydroxypropoxy)prop-1-ol); propylene glycol (propane-1,2-diol); triethyl citrate (2-hydroxypropane-1,2,3-triethyl tricarboxylate); isopropyl myristate (propane-2-yl tetradecanoate); dimethyl isosorbide (3,6-dimethoxy-2,3,3a,5,6,6a-hexahydrofuran[3,2-b]furan); water; ethanol; isopropanol (ethyl- 1-Alcohol); Diethyl phthalate (diethyl phenyl-1,2-dicarboxylate); Dipropylene glycol dimethyl ether (1-methoxy-3-(3-methoxypropoxy)propane); Dipropylene glycol methyl ether (3-(3-methoxypropoxy)prop-1-ol); Dipropylene glycol methyl ether acetate (1-((1-methoxyprop-2-yl)oxy)prop-2-yl acetate); Dipropylene glycol n-butyl ether (1-((1-butoxyprop- 2-(1-(1-(1-((1-methoxypropane-2-yl)oxy)prop-2-ol); propylene glycol methyl ether (1-methoxyprop-2-ol); propylene glycol n-butyl ether (1-butoxyprop-2-ol); propylene glycol n-propyl ether (1-propoxyprop-2-ol); tripropylene glycol methyl ether (1-((1-((1-methoxypropane-2-yl)oxy)prop-2-yl)oxy)prop-2-ol); dipropylene glycol dimethyl ether (2-methoxy-1-((1-methoxypropane-2-yl)oxy)prop-2-ol); 2-(2-yl)oxy)propane; isoparaffin oils, such as C8-C9 isoparaffins, C8-C12 isoparaffins, C10-11 isoparaffins, C10-12 isoparaffins, C12-C14 isoparaffins, C11-C16 isoparaffins, C12-C20 isoparaffins, etc.; dimethyl glutarate; dimethyl succinate; dimethyl adipate; isopropylglycerin (2,2-dimethyl-1,3-dioxolane-4-methanol), etc.

[0036] Stabilizers include butylated hydroxytoluene (2,6-di-tert-butyl-4-methylphenol), etc.

[0037] Solubilizers include surfactants such as polyethylene glycol-40 hydrogenated castor oil; alkyl diphenyl ether disulfonates; alkyl amide oxides such as N,N-dimethyldodecane-1-amine oxide; polysorbates such as 2-[2-[3,4-bis(2-hydroxyethoxy)oxacyclopentan-2-yl]-2-(2-hydroxyethoxy)-ethoxy]ethyl ester of dodecanoic acid; alkyl alcohol ethoxylates, etc.

[0038] The flavoring compositions or consumer products described herein comprise or consist of the following components: b) at least one amylopectin-based material. In another embodiment, a mixture of at least one amylopectin-based material described herein may also be used.

[0039] Amylopectin is the main component of starch and is a polysaccharide macromolecule. Starch is almost entirely composed of two main polysaccharides: amylose and amylopectin. Amylopectin consists of chains of α-(1,4)-linked D-glucose residues interconnected by α-(1,6)-glycosidic bonds, thus forming branches in the polymer. Branches in amylopectin account for about 5% of the molecule, resulting in a very complex molecular structure. The short chains of amylopectin form a double helix, which crystallizes and contributes to the semi-crystalline nature of starch granules. In most “common” starch granules, amylopectin constitutes the major weight component, while amylose constitutes 15-30%; however, there are many exceptions. Numerous studies on the unit chain distribution of amylopectin from different sources have shown that, generally, the macromolecule consists of two main parts: chains of α-(1,4)-linked D-glucose residues. Long chains (L-chains) with a degree of polymerization (DP) of about >35 are interconnected with short (S) chains with a DP of 6-35.

[0040] The amylopectin-based material may have a polydispersity index (PDI) of about 5 to about 200, preferably about 50 to about 150. The PDI of the amylopectin-based material can be determined by first recording or measuring the molecular weight distribution of the material and then calculating the PDI. Methods for recording molecular weight are known in the art, and in particular include analysis by size exclusion / gel permeation chromatography (SEC / GPC). In another embodiment, the amylopectin-based material may also have a PDI of ≥1, or about 1 to about 5, or about 2 to about 5, or even about 1 to about 200, preferably about 1 to about 150.

[0041] In one or a preferred embodiment, the amylopectin-based material may have an amylopectin content of at least about 90%, preferably about 95%, even more preferably at least about 98% or even at least about 99%. In another or a preferred embodiment, the amylopectin-based material may have an amylopectin content of about 99% to about 99.9%. The amylopectin content can be determined by analyzing the amylose content in the material. The amylose content can be determined, exemplarily, by HPLC pulsed amperometric detection (HPLC-PAD) and / or by spectrophotometric determination using iodine colorimetry (ISO 6647). Alternatively, the amylopectin content can also be determined by methods known in the art, such as X-ray diffraction, gravimetric determination, or spectrophotometry.

[0042] In another or preferred embodiment, the amylopectin-based material can be mixed or dissolved in a suitable solvent. Such a suitable solvent may be, but is not limited to, water, triethyl citrate, ethyl 2-methylvalerate, diethyl phthalate, benzyl benzoate, isopropyl glycerin, triacetin, tripropylene glycol methyl ether, glycolic acid, citric acid, hydroxydecanoic acid, hyaluronic acid, benzoic acid, methylcyclopentenolone, isopropyl myristate, isopropanol, 3-methoxy-3-methyl-1-butanol, phenylethanol, benzyl alcohol, triethanolamine, ethylene brassinate, Dowanol, lactic acid, sodium adipate, triethylene glycol, polyethylene glycol 400, diisooctyl adipate, n-dodecane, dimethyl succinate, ethylene glycol, or aqueous mixtures thereof, preferably lactic acid, glycolic acid, citric acid, hydroxydecanoic acid, hyaluronic acid, benzoic acid, methylcyclopentenolone, or aqueous mixtures thereof.

[0043] The amylopectin-based material may have an α-(1,6)-glycosidic bond branching ratio of about 15 to about 40, preferably about 15 to about 30. The bond branching ratio is defined as the ratio between α-(1,4)-glycosidic bonds and α-(1,6)-glycosidic bonds. The level of α-(1,6)-glycosidic bonds can be determined by measuring the difference in the amount of reduced ends before and after enzymatic debranching of amylopectin-containing starch using isoamylase (see, for example, Y. Takeda et al., Carbohydr. Res. 1993, 240, 253-263). Alternatively, the bond branching ratio can also be determined by a suitable method including dissolution in dimethyl sulfoxide (DMSO) followed by analysis using 1H nuclear magnetic resonance (NMR) technology.

[0044] Waxy starch gets its name from the waxy appearance of the endosperm in waxy grains, containing little or no amylose. Waxy starch is primarily composed of amylopectin, with an amylopectin content of >95%, preferably >99 wt.%. The non-amylose-based components of waxy maize starches can particularly be amylose, amino acids, lipids, volatile organic compounds, or mixtures thereof. Waxy starch can be selected from waxy maize starch, waxy corn starch, waxy tapioca starch, waxy rice starch, or mixtures thereof.

[0045] In a preferred embodiment, the amylopectin-based material is derived from naturally occurring or synthetic starch, preferably waxy corn starch.

[0046] Examples of suitable commercially available amylopectin-based materials include, in particular, WAXY N-200 (waxy corn starch) from Roquette, Pure Source Nutrition (waxy corn starch), and NovationPrima 300 from Ingredion. ® (Waxy corn starch)

[0047] The flavoring composition may contain at least one amylopectin-based material at a concentration of at least 0.001% w / w, preferably about 0.03% w / w to about 50.00% w / w, and even more preferably about 0.03% w / w to about 20.00% w / w, based on 100% of the flavoring composition. Therefore, the amylopectin-based material is added to 100 parts of the flavoring composition.

[0048] In another embodiment, the amylopectin-based material is added at a concentration of about 0.001% w / w to about 10% w / w, preferably about 0.03% w / w to about 5% w / w, and even more preferably about 0.03% w / w to about 1% w / w, based on 100% of the flavoring composition.

[0049] The fragrance compositions or consumer products described herein provide increased overall perceived aroma intensity (PFI). Overall PFI is a measure of perceived aroma intensity rated by a group of trained or untrained evaluators in controlled and / or uncontrolled environments.

[0050] The increased overall PFI can be determined using appropriate sensory testing techniques, through trained or untrained sensory groups. Trained sensory groups are developed based on the olfactory acuity of their members and then trained. This training enables them to identify individual odor characteristics of fragrance compositions or consumer products and to score the overall PFI in a consistent manner against given criteria. Untrained evaluators, on the other hand, have not received any specific fragrance evaluation training.

[0051] Based on a sensory testing protocol (as described in the Examples section), the overall PFI can be calculated. The overall PFI can be determined as the difference in perceived intensity of at least one flavoring ingredient present in a flavor composition or consumer product, which may or may not contain at least one amylopectin-based material. If, after performing the sensory testing protocol, a statistically significant difference is observed between samples containing the amylopectin-based material and samples not containing the material, then the flavor composition or consumer product can be said to provide an increased overall PFI at a defined time point.

[0052] For fragrance compositions or consumer products, the increased overall PFI can be measured immediately after contact with a diluent, wherein the diluent comprises water. In the context of this invention, "immediately after" is defined as the point in time when the user of the fragrance composition or consumer product contacts the composition or product with the diluent, such as during handwashing or shampooing. Typically, after contact, the user may perform further actions with the diluent and fragrance composition or consumer product, such as mixing or rubbing.

[0053] In one embodiment of the invention, "immediately after" can be defined as approximately 5 seconds after the diluent comes into contact with the fragrance composition or consumer product. In another embodiment, the increased overall PFI can also be measured within approximately 60 seconds after contact with the diluent. These represent typical real-world use scenarios for users of the fragrance composition or consumer product.

[0054] Without being bound by theory, it is hypothesized that the addition of the aforementioned amylopectin-based material potentially alters the nature of the flavor component's binding to surfactant micelles within the product. This could be due to spatial rearrangement of the micelles in the presence of amylopectin, and / or as a result of competitive micellization of the amylopectin-based material with the surfactant, thereby altering the incorporation of the flavor component within the micelle core.

[0055] In another embodiment, the present invention relates to a fragrance composition or consumer product comprising or consisting of: a) at least one fragrance ingredient; and b) at least one amylopectin-based material, wherein the fragrance composition or consumer product containing said at least one amylopectin-based material exhibits an increased liquid-to-gas concentration (i.e., headspace concentration) of said at least one fragrance ingredient compared to the same fragrance composition or consumer product not containing said at least one amylopectin-based material. The liquid-to-gas concentration described herein refers to the measured or determined concentration of said at least one (volatile) fragrance ingredient in the headspace when the fragrance composition or consumer product is subjected to suitable analytical tests to measure the concentration. As described herein, the headspace concentration can be measured or determined by a person skilled in the art using any suitable analytical technique, such as gas chromatography coupled to a flame ionization detector (GC-FID).

[0056] The fragrance compositions described herein are suitable for all types of (fragrant) consumer products or articles for use in home care, personal care and fabric care, preferably laundry care.

[0057] Fragrance compositions are particularly suitable for scented consumer products or articles used in home care, personal care (e.g., cosmetics) and fabric care, which are intended to be applied in a wet state (i.e., the personal care product contains water and / or a water-miscible solvent or propellant) to a substrate, such as a hard surface, human or animal skin or hair or fabric, and are intended to dry on the substrate.

[0058] The flavoring compositions comprising the amylopectin-based material described herein can be used at any suitable level, depending on the nature or type of the flavored consumer product to which they are intended to be incorporated and the intended use of said consumer product. The flavoring composition is added to the consumer product at a concentration of at least about 0.1% w / w, preferably about 1.00% w / w to about 10.00% w / w, based on 100% of said consumer product. When the flavoring composition is present in the consumer product at at least 0.1% w / w, this corresponds to about 0.000001 wt.% of the amylopectin-based material being present in the consumer product, based on the total weight of said consumer product.

[0059] In another embodiment, the amylopectin-based material can be directly added to the (flavored) consumer product. In this case, the amylopectin-based material is added at a concentration of about 0.000001% w / w to about 0.01% w / w, preferably about 0.00003% w / w to about 0.005% w / w, and even more preferably about 0.00003% w / w to about 0.001% w / w, based on 100 parts of the consumer product.

[0060] Typical (fragrant) consumer products involved in this invention include household care products, such as hard surface cleaners, laundry detergents, laundry conditioners, fabric fresheners, personal care cleaning compositions, such as shampoos, bath and shower gels, liquid soaps, soap bars, etc., personal care conditioning compositions, such as hair conditioning agents, bath and shower gels, deodorant compositions, antiperspirant compositions, household care compositions, such as hard surface cleaners, heavy-duty cleaners, oral care products, such as toothpaste, mouthwash, oral sprays, etc.

[0061] In a preferred embodiment, the consumer product is selected from shampoos, shower gels, hand sanitizers, laundry detergents, and dishwashing liquids.

[0062] In many cases, particularly in the home care category, the laundry care, personal care, and consumer products involved in this invention contain surfactants.

[0063] In a preferred embodiment, the consumer product is a consumer product containing a surfactant, preferably selected from personal care products, household care products, or laundry care products, and even more preferably selected from shampoos, shower gels, hand soaps, laundry detergents, and dishwashing liquids.

[0064] In one specific embodiment of the present invention, a fragranced consumer product is provided, comprising the fragrance composition described herein and at least one surfactant selected from anionic, cationic, amphoteric, or nonionic surfactants. Typical anionic surfactants include, but are not limited to, sodium lauryl sulfate, sodium lauryl (polyoxyethylene) ether sulfate, and sodium tridecyl (polyoxyethylene) ether sulfate. (sulfate), ammonium lauryl sulfate, ammonium lauryl (polyoxyethylene) ether sulfate, potassium lauryl (polyoxyethylene) ether sulfate, sodium tridecylbenzenesulfonate, sodium dodecylbenzenesulfonate, sodium xylenesulfonate, monoethanolamine lauryl sulfate, monoethanolamine lauryl (polyoxyethylene) ether sulfate, triethanolamine lauryl sulfate, triethanolamine lauryl (polyoxyethylene) sulfate, lauryl sarcosine, cocoyl sarcosine, sodium lauryl sarcosine, sodium lauroyl sarcosine, triethylamine lauryl (polyoxyethylene) ether sulfate, triethylamine lauryl (polyoxyethylene) ether sulfate, diethanolamine lauryl sulfate, diethanolamine lauryl (polyoxyethylene) ether sulfate, glyceryl monolaurate Sodium sulfate, ammonium cocoyl sulfate, ammonium lauroyl sulfate, sodium cocoyl sulfate, sodium lauroyl sulfate, sodium cocoyl hydroxyethanesulfonate, potassium cocoyl sulfate, potassium lauryl sulfate, monoethanolamine cocoyl sulfate, monoethanolamine lauryl sulfate, triethanolamine lauryl sulfate, sodium hydroxyethyl-2-decyl ether sulfate, sodium methyl-2-hydroxydecyl ether sulfate, sodium hydroxyethyl-2-dodecyl ether sulfate, monoethoxylated lauryl alkyl sulfate, C12-C18 alkyl sulfonates, ethoxylated or natural linear and branched C12-C18 alcohol sulfates, ethoxylated or natural linear and branched C12-C18 alcohol sulfates, and mixtures thereof.

[0065] Typical cationic surfactants include, but are not limited to, quaternary ammonium salts having one or two alkyl chains comprising 10-22 carbon atoms and optionally a hydroxyl group, and two to three alkyl or hydroxyalkyl or hydroxyl or alkoxy groups having 1-4 carbon atoms (alkoxy groups typically have about 1 to about 10 ethylene oxide moieties), and anions selected from halides, hydroxides, acetates, and methyl sulfates, such as ditallow alkyl dimethyl (or diethyl or dihydroxyethyl) ammonium chloride, ditallow alkyl dimethyl methyl ammonium sulfate, methyltallow alkyl amide ethyl, ditallow alkyl dimethyl methyl ammonium sulfate, hexadecyl alkyl dimethyl (or diethyl or dihydroxyethyl) ammonium chloride, octadecyl-alkyl dimethyl ammonium chloride, such as DODMAC (octadecyl dimethyl ammonium chloride), and icosyl alkyl dimethyl ammonium chloride, ethyl-tallow alkyl methyl imidazoline sulfate, ditallow alkyl dimethyl methyl ammonium sulfate, methyltallow alkyl amide ethyl, methyltallow alkyl methyl imidazoline sulfate, having one or two acyl-alkyl chains, one Quaternary ammonium salts containing one or two alkyl groups and / or one or two hydroxyalkyl groups, such as so-called ester quaternary ammonium salts (N-methyl-N,N,bis[2-(C16-C18-acetoxy)ethyl)]-N-(2-hydroxyethyl)ammonium methyl sulfate), diester quaternary ammonium salts (N,N,N-trimethyl-N-[1,2-di-(C16-C18-acyloxy)propylammonium salt), DEEDMAC (N,N-dimethyl-N,N-bis([2-(-[(1-oxooctadecyl)oxy]ethyl)chloride) Ammonium, HEQ (N,N,N-trimethyl-N-[(Z)-2-hydroxy-3-[(1-oxo-octadec-9-enyl)oxy]]ammonium chloride, TEAQ (diquaternary ammonium methyl sulfate of the reaction product between C10-C20 saturated and unsaturated fatty acids and triethanolamine), alkylbenzyl dialkyl ammonium chloride, and the anion is selected from halide anions (such as chloride anions or bromide anions), hydroxyl, ethyl sulfate, acetate, carbonate, nitrate, phosphate and methyl carbonate.

[0066] Typical cationic surfactants include, but are not limited to, primary, secondary, and tertiary amines, and ethoxylated fatty amines such as lauryliminopropyl dimethylamine, lauryliminoethyl dimethylamine, myristylamine, tridecylamine, N-oleo-1,3-propanediamine, and ethoxylated N-tallow-1,3-propanediamine.

[0067] Typical zwitterionic surfactants include, but are not limited to, derivatives of aliphatic quaternary ammonium, phosphonium, and sulfonium compounds having a straight-chain or branched alkyl, alkenyl, hydroxyalkyl, or alkoxy group, one of which has about 8 to about 18 carbon atoms, while the other contains an anionic group selected from carboxyl, sulfonate, sulfate, succinate, phosphate, or phosphonate groups. Alkoxy groups typically comprise about 1 to about 10 ethylene oxide moieties or about 1 to about 3 glycerol moieties. Hydroxyalkyl groups typically contain an alkanol moieties having 1 to 3 carbon atoms. A specific class of zwitterionic surfactants includes betaines, which comprise a quaternized cationic ammonium group and an anionic carboxylate group separated by at least one methylene group. Examples include cocodimethyl carboxymethyl betaine, lauryl dimethyl carboxymethyl betaine, lauryl dimethyl α-carboxyethyl betaine, cetyl dimethyl carboxymethyl betaine, oleyl dimethyl γ-carboxypropyl betaine, lauryl and stearyl bis-(2-hydroxyethyl)carboxymethyl betaine, oleyl dimethyl γ-carboxypropyl betaine, and lauryl bis-(2-hydroxypropyl)-α-carboxyethyl betaine. Other betaine classes include amide alkyl, sulfonyl alkyl, and alkylamide sulfonyl (amidosufo) betaines, where the alkyl portion is typically ethyl or propyl, such as cocamidopropyl betaine, cocodimethyl sulfonyl propyl betaine, lauryl dimethyl sulfonyl ethyl betaine, lauryl bis-(2-hydroxyethyl)sulfonyl propyl betaine, etc.

[0068] Typical amphoteric surfactants include, but are not limited to, derivatives of primary, secondary, and tertiary amines having straight-chain or branched alkyl or alkenyl groups, one of which has about 8 to about 18 carbon atoms, while the other contains an anionic group selected from carboxyl, sulfonate, sulfate, succinate, phosphate, or phosphonate groups, such as sodium 3-dodecyliminopropionate or sodium 3-dodecylpropanesulfonate.

[0069] Nonionic surfactants include, but are not limited to, C4-C22 alkyl ethoxylates having about 1-25 ethylene oxide units, including so-called narrow-peak alkyl ethoxylates, particularly ethoxylates and mixed ethoxylate / propoxylates, alkyl dialkylamine oxides, alkyl polyglycosides, alkyl acyl glucosamides, and mixtures thereof. Specific examples of nonionic surfactants are condensation products of aliphatic alcohols with about 1-22 moles of ethylene oxide. The alkyl chain of aliphatic alcohols can be straight or branched, primary or secondary, and typically contains about 8 to about 18 carbon atoms, preferably C8 to C18 (e.g., C10) and 2 to 14 moles of ethylene oxide, such as condensation products of C11-C15 straight-chain secondary alcohols with 9 moles of ethylene oxide, or condensation products of C12-C14 primary alcohols with 6 moles of ethylene oxide, or condensation products of C14-C15 straight-chain alcohols with 4 moles of ethylene oxide, or condensation products of C13-C15 alcohols with 9 moles of ethylene, or condensation products of C13 alcohols with 2-21 moles of ethylene oxide. These types of nonionic surfactants are commonly referred to as "alkyl ethoxylates".

[0070] Other examples of nonionic surfactants include condensation products of ethylene oxide and hydrophobic bases formed by the condensation of propylene oxide and propylene glycol (e.g., PPG-1-PEG-9 lauryl glycol ether).

[0071] Other examples of nonionic surfactants are polyethylene glycol sorbitol ethers (including, for example, sorbitol esters with oleic acid, myristic acid, stearic acid, palmitic acid, etc.) containing 3-30 EO units.

[0072] Other examples of nonionic surfactants are condensation products of ethylene oxide (EO) and products obtained from the reaction of propylene oxide and ethylenediamine.

[0073] Semipolar nonionic surfactants are a special class of nonionic surfactants that include water-soluble amine oxides. These amine oxide surfactants particularly include C10-C18 alkyl dimethylamine oxides and C8-C12 alkoxyethyl dihydroxyethylamine oxides, such as N-dihydroxyethyl-N-stearamide oxide, ethoxylated laurylamide, and lauryl dimethylamine oxide.

[0074] Other nonionic surfactants are alkyl polysaccharides, including, for example, C8-C10 polysaccharides (such as C12-C16 alkyl polysaccharides, C8-C16 alkyl polysaccharides, C5 pentyl xyloside) and mixtures of C5 pentyl, C8 octyl, and C12 lauryl. The term "alkyl" as used above for nonionic glycosyl surfactants refers to a saturated straight-chain alkyl residue having 3-21 carbon atoms, including hexyl, octyl, decyl, dodecyl, tetradecyl, hexadecyl, and octadecyl.

[0075] Other nonionic surfactants include, for example, hydrogenated castor oil with PEG 40 or PEG 400.

[0076] Other nonionic surfactants include glycerol surfactants having alkyl, alkenyl, or hydroxyalkenyl residues with 5-21 carbon atoms and varying numbers of glycerol moieties, such as hexaglycerol caprylate, tetraglycerol decanoate, hexaglycerol castor oil, tetraglycerol cocoate, and mixtures thereof.

[0077] The flavored consumer products of this invention may include acids or bases, or substances that provide acidity or alkalinity, also referred to as acidity sources or alkalinity sources. Acids or acidity sources may be inorganic or organic. Inorganic acids and acidity sources may include hydrochloric acid, sulfuric acid, sulfamic acid, phosphoric acid, etc. Organic acids or acidity sources may include benzoic acid, citric acid, malic acid, etc. Bases or alkalinity sources may also be inorganic or organic. Inorganic bases and alkalinity sources may include sodium hydroxide, ammonia, and salts including carbonates and phosphates, etc.

[0078] The fragranced consumer products of the present invention may include detergents for reducing water hardness, such as phosphates, polyphosphates, polycarboxylic acids, sodium citrate, sodium carbonate, sodium silicate, sodium aluminosilicate (zeolite), etc.

[0079] In many cases, the flavored consumer products of the present invention are liquids and may include other additives such as solvents, fillers, structure modifiers such as thickeners and rheology modifiers, dispensing aids, anti-redeposition agents, preservatives, deodorants, cosmetic active ingredients, and surface enhancers.

[0080] In one specific embodiment of the present invention, a fragranced consumer product is provided, comprising a fragrance composition as described herein and at least one solvent selected from water-soluble solvents or water-insoluble or partially water-soluble solvents.

[0081] Water-soluble cosolvents include, but are not limited to, ethanol, 1-propanol, 2-propanol, 1-butanol, 1,2-propanediol, 1,3-propanediol, 1,2-butanediol, 1,2-pentanediol, 1,2-hexanediol, 1,2-heptanediol, 2-methyl-pentane-2,4-diol, carbitol, glycol ethers such as propylene glycol, dipropylene glycol, 1,3-propanediol, glycol esters and glycol ethers such as dipropylene glycol methyl ether acetate, dipropylene glycol methyl ether, propylene glycol n-butyl ether, diethylene glycol butyl ether, hexanediol, methyl methoxybutanol, (+ / -)-2,2-dimethyl-4-hydroxymethyl-1,3-dioxolane, glycerol, dimethyl isosorbide, triethyl citrate and mixtures thereof.

[0082] Water-insoluble or partially insoluble solvents include, but are not limited to, isopropyl myristate, methyl myristate, alkyl esters such as methyl linoleate, methyl palmitate, ethyl laurate, ethyl linoleate, ethyl oleate, ethyl octanoate, dibenzyl ether and diethyl phthalate, diesters DBE (a mixture of diisobutyl glutarate, diisobutyl succinate and diisobutyl adipate, available from Solvay, or a mixture of diisobutyl glutarate and diisobutyl adipate, available from Invista), and hydrocarbons.

[0083] In one specific embodiment of the present invention, a flavored consumer product is provided, comprising the fragrance composition of the present invention and at least one structure modifier and / or colloidal stabilizer selected from rheology modifiers, thickeners, gelling agents, thixotropic agents and dispersants.

[0084] These structure modifiers and / or colloidal stabilizers are typically water-soluble or partially water-soluble or surface-active polymers. These polymers include, but are not limited to, quaternized hydroxyethyl cellulose, poly(diallyl ammonium chloride-co-acrylamide), quaternized guar gum, poly(acrylamidopropyltrimethylammonium chloride-co-acrylamide) copolymer, poly(methacrylamidopropyltrimethylammonium chloride), polyethyleneimine, poly(3-methyl-1-vinylimidazolium methyl sulfate)-co-(1-vinylpyrrolidone), cationic polyamines, cationic polyacrylamide, poly(trimethylaminoethyl methacrylate), poly(ethyleneamine), poly(diallyl ammonium chloride), also known as poly(DADMAC), chitosan, carboxymethyl cellulose, xanthan gum, acacia gum, galena gum, tragaganth gum, gum arabic, sodium alginate, ethoxylated alginate, gelatin, dextran, and hydroxyethyl cellulose. cellulose), hydroxypropyl cellulose, hydroxypropyl methylcellulose, poly(ethylene oxide), poly(ethylene oxide-b-propylene oxide) block copolymers, polyacrylamide, polyacrylic acid or carbomer, sodium polyacrylate, acrylate copolymers, acrylate crosspolymer-4, acrylate crosspolymer-3, polyacrylate-2 crosspolymer and polyacrylate-14, cross-linked acrylate / acrylic acid C10-30 alkyl ester copolymers, polyvinyl alcohol, polyvinylpyrrolidone, pectin, and modified varieties.

[0085] In one specific embodiment of the present invention, a fragranced consumer product, such as a hair care product, is provided, comprising the fragrance composition of the present invention and at least one siloxane, said siloxane being selected from, but not limited to, dimethylsiloxane, poly(dimethylsiloxane), amino-siloxanes such as aminodimethylsiloxane, trialkylammonium-siloxane salts, ethoxylated siloxanes, etc.

[0086] In one specific embodiment of the present invention, a scented consumer product is provided, comprising the fragrance composition of the present invention and at least one active cosmetic ingredient selected from, but not limited to, emollients, moisturizers, anti-wrinkle agents, exfoliants, sunscreens, dyes, pigments, talc, conditioning agents, hair styling agents, and anti-dandruff agents.

[0087] In one specific embodiment of the present invention, a scented consumer product is provided, comprising the fragrance composition of the present invention and at least one fabric reinforcing agent selected from, but not limited to, softeners, fluorescent whitening agents and antistatic agents.

[0088] In one specific embodiment of the invention, a scented consumer product is provided, comprising the fragrance composition of the invention and at least one preservative selected from, but not limited to, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), dilauryl thiodipropionate, alkyl p-xylene, tocopherol, etc. In another embodiment, suitable preservatives include combinations of benzisothiazolinone (BIT), methylisothiazolinone (MIT), and / or laurylamine dipropylenediamine (BDA) and mixtures thereof, as well as mixtures of N,N'-dihydroxymethylurea and 1,6-dihydroxy-2,5-dioxohexane.

[0089] In one specific embodiment of the present invention, a scented consumer product is provided, comprising the fragrance composition of the present invention and at least one deodorant selected from, but not limited to, zinc derivatives, essential oils, sodium undecenoate, methyl undecenoate, 2-hydroxypropyl β-cyclodextrin, soybean ethylmorpholinon ethyl sulfate, crotonate and fumarate, and alkylene carbonates.

[0090] In one specific embodiment of the invention, a fragranced consumer product, such as a home care product, is provided, comprising the fragrance composition of the invention and at least one dissolved, water-soluble, uncoordinated cyclodextrin selected from, but not limited to, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and / or derivatives thereof and / or mixtures thereof. Cyclodextrin derivatives include, but are not limited to, methoxy, ethoxy, hydroxyethyl, hydroxypropyl cyclodextrin, cationic cyclodextrins such as 2-hydroxy-3-(trimethylammonium)propoxy cyclodextrin, anionic cyclodextrins such as carboxymethyl cyclodextrin, and cyclodextrin sulfates, etc.

[0091] The present invention also provides a method for enhancing the overall perceived aroma intensity (PFI) of a fragrance composition or consumer product containing at least one fragrance ingredient when contacting the fragrance composition or consumer product with a diluent, the method comprising the following steps:

[0092] a) Provide at least one amylopectin-based material; and

[0093] b) Add an effective amount of the at least one amylopectin-based material to the flavoring composition or consumer product.

[0094] The amylopectin-based material may be added in an effective amount to the flavor composition or directly to the consumer product. An effective amount is understood to be the presence of the minimum amount of amylopectin-based material necessary to provide an increased overall PFI, as described herein.

[0095] In another embodiment, the present invention provides a method as described herein, wherein the amount of amylopectin-based material added in step b) is at least about 0.001% w / w, preferably about 0.03% w / w to about 20.00% w / w, based on 100% (i.e., 100 parts) of the flavoring composition.

[0096] Therefore, the effective amount of the amylopectin-based material can be at least about 0.001% w / w, preferably about 0.03% w / w to about 20.00% w / w, based on 100% of the flavoring composition.

[0097] When the amylopectin-based material is added directly to the consumer product, in the method described herein, the amylopectin-based material may be added at a concentration of about 0.000001% w / w to about 0.01% w / w, preferably about 0.00003% w / w to about 0.005% w / w, and even more preferably about 0.00003% w / w to about 0.001% w / w, based on 100 parts of the consumer product.

[0098] In another embodiment, the present invention relates to a method for increasing the liquid-to-gas concentration of at least one flavoring ingredient contained in a flavoring composition or consumer product comprising at least one flavoring ingredient, the method comprising the steps of: a) providing at least one amylopectin-based material; and b) adding an effective amount of the at least one amylopectin-based material to the flavoring composition or the consumer product. Liquid-to-gas concentration may also be alternatively defined as headspace concentration. Therefore, the present invention relates to a method for increasing the headspace concentration of at least one flavoring ingredient contained in a flavoring composition or consumer product comprising at least one flavoring ingredient, the method comprising the steps of: a) providing at least one amylopectin-based material; and b) adding an effective amount of the at least one amylopectin-based material to the flavoring composition or the consumer product.

[0099] Compared to the same flavoring composition or the same consumer product that does not contain the at least one amylopectin-based material, the addition of the at least one amylopectin-based material to the flavoring composition or consumer product increases the liquid-to-gas concentration. The liquid-to-gas concentration referred to herein means the measured or determined concentration of the at least one (volatile) flavoring component in the headspace when the flavoring composition or consumer product is subjected to suitable analytical testing to measure the concentration. As described herein, the concentration in the headspace can be measured or determined by a technician using any suitable analytical technique, such as gas chromatography coupled to a flame ionization detector (GC-FID).

[0100] In another embodiment, the present invention relates to the use of amylopectin-based materials for enhancing the overall perceived intensity of a fragrance composition or consumer product when it is brought into contact with a diluent, wherein the amylopectin-based material is added to the fragrance composition or consumer product prior to bringing it into contact with the diluent.

[0101] To further illustrate the present invention and its advantages, the following specific embodiments are provided. It should be understood that these embodiments are illustrative only and not restrictive.

[0102] Example

[0103] The following examples are given for illustrative purposes only and should not be construed as limiting the invention, as many variations of the invention are possible without departing from the spirit and scope of this disclosure.

[0104] Material

[0105] For testing purposes, the following amylopectin-based materials were procured:

[0106] - Pure Source Nutrition (Waxed Corn Starch).

[0107] Sensory test

[0108] Test 01: Controlled Environment

[0109] For these evaluations, flavor compositions were designed that contain flavoring ingredients and, if necessary, other materials. The designed flavor compositions are described in detail in Table 01.

[0110] Table 01

[0111]

[0112] The above-described flavoring composition is set to 100% (or 100 parts), to which 0.03% of amylopectin-based material is added. Equal amounts of flavoring compositions are prepared using the above-described defined amount of amylopectin-based material (“modified”) and without the aforementioned amylopectin-based material (“unmodified”).

[0113] Then, a combination of "modified" and "unmodified" fragrances was added (1%) to a commercially available unscented shampoo base (Shampoo: Faith-in-Nature). ® In this context, based on 100% or 100 parts of the unfragranted shampoo base, “modified” and “unmodified” shampoo compositions are provided, respectively. Thus, the modified shampoo product contains 0.0003% of the amylopectin-based material.

[0114] Under controlled experimental conditions, the overall PFI of the prepared samples was tested using a trained sensory panel at the Givaudan UK site in Ashford (UK). Twenty evaluators rated the overall PFI of both modified and unmodified shampoo compositions in duplicate for each test. Therefore, a total of 40 evaluations were performed for each of the modified and unmodified shampoo compositions in each test. Evaluations were conducted in a small cubicle (10m²). 3 The test was conducted in a separate compartment, with airflow maintained throughout the entire test.

[0115] To control experimental variables in the Test 01 protocol and to make the test more closely resemble a consumer-relevant environment, the Test 01 protocol involved placing a 50g sample of the modified or unmodified shampoo product to be evaluated in a suitable container. 450mL of water preheated to 37-40°C was dispensed into another glass or plastic bowl. The preheated water was then added to the sample, and the contents were stirred for 5 seconds. Immediately afterward, the overall PFI was rated (0 seconds) and then again at 60 seconds, with the time recorded by an electronic timer. Panel members were instructed to bend over and evaluate (from approximately 20cm away) the water-diluted overall PFI from the container. The overall PFI was evaluated by a trained sensory panel using a 0-100 linear scale.

[0116] The sample order for panel evaluation is predetermined using balanced randomization. The product is evaluated in a continuous univariate manner. The study size (total amount of data to be collected) is determined such that a 10% difference in the scale can be detected with 95% power (e.g., 10 points on a 0-100 linear scale). The product is evaluated repeatedly by at least 13 panel members.

[0117] The data were analyzed using analysis of variance (ANOVA). A 5% significance level (95% confidence level) was used. ANOVA included products, group members, and replications as factors. The estimated product means are reported. If the product means are statistically significant from one another, they are indicated by a letter; otherwise, they share the same letter.

[0118] As described herein, the overall PFI of unmodified and modified shampoos was compared at 0 and 60 seconds after dilution to determine the enhanced benefits, namely the increased overall perceived aroma intensity when amylopectin-based materials are present or absent in the shampoos. The results are detailed in Table 02.

[0119] Table 02:

[0120]

[0121] When the same letters are displayed in the "Significance of Difference" column, there is no statistically significant difference between the relevant numbers.

[0122] Using the same protocol and method as Test 01, 0.2% of the amylopectin-based material (PureSource Nutrition) was added to the flavor composition of Test 01 for another sensory test. The results are shown in Table 03.

[0123] Table 03:

[0124]

[0125] When the same letters are displayed in the "Significance of Difference" column, there is no statistically significant difference between the relevant numbers.

[0126] Test 02: Uncontrolled Environment (Consumer Testing)

[0127] For these assessments, untrained assessment teams were used. These assessors had not received any specific spice assessment training. The teams consisted of both male and female assessors. For Test 02, a total of 55 assessors, both male and female, were involved.

[0128] Amylopectin "Pure Source Nutrition" was added at 0.0003% to a commercially available shampoo product (Pantene Active PRO-V Smooth & Sleek Shampoo). Approximately 85 grams of sample (modified and unmodified shampoo) were filled into 100ml white plastic pump bottles with a 2ml dosage capacity. Each bottle was weighed before and after testing to ensure no significant difference in the amount of product used in the test. Each sample was coded with a random code and completely randomized according to the testing order.

[0129] The evaluators were asked to conduct the evaluation in an odor-neutral room in their homes and to ensure that the windows were open during the testing. They were also asked to place a dishwashing mat on a kitchen or bathroom countertop at waist and chest level, using the same position for both product samples.

[0130] Instruct evaluators to follow the protocol for each test sample:

[0131] 1. Turn on the hot water tap and run the water until it is warm to the touch (e.g., normal shower temperature);

[0132] 2. Fill the measuring cup with 450ml of water and pour it into the dishwashing basin;

[0133] 3. Ensure you are standing directly above the dishwashing area. Maintain a natural standing posture and breathe normally throughout the experiment;

[0134] 4. Directly inject both full pumps of sample into the water to be tested. A full pump is indicated by pressing the pump down from its resting point until it can no longer be pressed. Each pump pressure distributes approximately 1.53g on average.

[0135] 5. Stir the water clockwise 10 times quickly with your gloved hands.

[0136] 6. Immediately after stirring, stir with water for 60 seconds and then rate the perceived aroma intensity. The timing is recorded on the provided questionnaire using a countdown timer.

[0137] Evaluation was conducted immediately after stirring with water for 60 seconds. Overall perceived intensity was assessed by an untrained sensory group using a 0-10 classification scale, where 0 represents no odor and 10 represents a very strong odor. An example of the evaluation screen is shown below:

[0138]

[0139] The evaluator is required to clean the dishwashing area after the first test and rest for 25 minutes before testing the next dishwashing area using the same procedure.

[0140] Before analysis, check the data for outliers (Grubbs test) and extreme violations of normality. Check the reliability of the data and remove data from the analysis from evaluators with poor discriminative power, consensus, or repeatability, if any.

[0141] Data were analyzed using analysis of variance (ANOVA). A 5% significance level (95% confidence level) was used. ANOVA used unmodified and modified shampoo products as qualitative variables. Pairwise comparisons of the products were performed using Benjamini-Hochberg correction for multiple testing. The estimated product means are reported. If the product means are statistically significant from one another, they are indicated by a letter; otherwise, they share the same letter. Results are detailed in Table 04.

[0142] Table 04:

[0143]

[0144] When the same letters are displayed in the "Significance of Difference" column, there is no statistically significant difference between the relevant numbers.

[0145] Determination of liquid-to-gas mass transfer

[0146] To quantitatively determine the liquid-to-gas mass transfer of flavor components in samples containing or without amylopectin-based materials, quantitative analysis was performed using modified and unmodified samples prepared as described in Test 01, i.e., modified flavor compositions containing 0.0003 wt% amylopectin-based materials.

[0147] Before use, put Tenax ® TA (poly(2,6-diphenyl-p-phenylene oxide) thermal desorption tubes (Markes International, UK) were conditioned in 5.0 grade N2 at 280°C with a N2 purge flow rate of 100 ml / min for at least 1 hour. The purged tubes were then subjected to GC-FID (Agilent) to confirm they were free of contamination prior to use. The function of Tenax tubes is to capture headspace volatiles of (one or more) fragrance components under a defined and constant gas volume, allowing for comparison of the mass or amount of captured headspace volatiles between samples containing or not containing the said amylopectin-based material.

[0148] Quantitative standards for fragrance components were prepared in methyl tert-butyl ether (MTBE from Sigma Aldrich) at concentrations ranging from 5 to 200 ng / μL. Five-μl aliquots of these standards were injected into Tenax TA tubes and quantitatively analyzed by GC-FID to generate calibration curves.

[0149] Place the container containing the sample (modified or unmodified, with amylopectin-based material) under the tapping arm. Position the TD Tenax tube between the clamping imprint arms at a height of 115 mm above the sample meniscus. To prepare for sample collection for analysis, open the Tenax TA tubes and attach the distal ends of these tubes to a diaphragm pump (GilAir Plus Air sampling pump, 18V) using a Legris compression fitting. This diaphragm pump samples a fixed volume of air (i.e., after water dilution, at 200 ml / min for 1 minute, resulting in a sampling volume of 200 ml). Add 450 ml of water (40°C) to the container and agitate the solution vigorously for 5 seconds with a stir bar. Activate the pump for the exact duration of 60 seconds, during which time the Tenax tube captures volatile fragrance components. After sampling, reseal the Tenax tube and immediately close the sample container cap. Repeat the entire process 19 times, for a total of 20 repetitions.

[0150] Sealed Tenax tubes containing collected samples were analyzed using GC-FID with the same instrument parameters used to generate the calibration curves, and the subsequent headspace (HS) concentration for each flavor component was determined. The HS concentration was defined as the sum of the masses of the flavor components measured and collected in the Tenax tubes divided by the total sample air volume. The results are shown in Table 05.

[0151] Table 05:

[0152]

[0153] HS concentration data demonstrated the effect of adding the aforementioned amylopectin-based material on the HS concentration of the flavor component. The unmodified sample contained no added amylopectin-based material. The HS concentration of the unmodified sample was measured twice to simply ensure that the measured HS concentration of the unmodified sample was not affected by the general accumulation of HS in the surrounding laboratory environment.

Claims

1. A fragrance composition or consumer product comprising or consisting of the following components: a) at least one flavoring ingredient; and b) At least one amylopectin-based material.

2. The fragrance composition or consumer product according to claim 1, wherein the composition provides increased overall perceived aroma intensity (PFI).

3. The fragrance composition or consumer product according to claim 2, wherein the composition provides an increased overall perceived aroma intensity immediately after contact with the diluent, preferably within 5 seconds after the contact, and even more preferably within 60 seconds after the contact, wherein the diluent comprises water.

4. The flavoring composition according to claims 1 to 3, wherein the at least one amylopectin-based material is present at a concentration of at least 0.001%, preferably about 0.03% to about 50.00%, even more preferably about 0.03% to about 20.00%, based on 100% of the flavoring composition.

5. The flavor composition or consumer product according to any one of claims 1 to 4, wherein the at least one amylopectin-based material has a polydispersity index (PDI) of about ≥1 to about 5 or about 5 to about 200, preferably about 50 to about 150.

6. The flavor composition or consumer product according to any one of claims 1 to 5, wherein the at least one amylopectin-based material has an α-(1,6)-glycosidic bond branching ratio of about 15 to about 30, preferably about 20 to about 30, and / or at least about 90%, preferably about 95%, even more preferably about 98% or even 99% amylopectin content.

7. The flavoring composition or consumer product according to any one of claims 1 to 6, wherein the at least one amylopectin-based material is derived from naturally occurring or synthetic starch, preferably selected from waxy-maize starch, waxy corn starch, waxy tapioca starch, waxy rice starch or mixtures thereof, and even more preferably waxy-maize starches.

8. The fragrance composition or consumer product according to any one of claims 1 to 7, wherein the fragrance composition or consumer product comprising the at least one amylopectin-based material exhibits an increased liquid to gaseous concentration of the at least one fragrance component compared to the same fragrance composition or consumer product not comprising the at least one amylopectin-based material.

9. The consumer product according to claims 1 to 8, wherein the consumer product is a consumer product containing a surfactant, preferably selected from personal care products, household care products or laundry care products, and even more preferably selected from shampoos, shower gels, hand soaps, laundry detergents, and dishwashing liquids.

10. The consumer product according to claims 1 to 3 or claims 5 to 9, wherein the amylopectin-based material is present at a concentration of about 0.000001% w / w to about 0.01% w / w, preferably about 0.00003% w / w to about 0.005% w / w, and even more preferably about 0.00003% w / w to about 0.001% w / w, based on 100% of the consumer product.

11. A consumer product comprising the fragrance composition according to claims 1 to 8, wherein the fragrance composition has a concentration of at least about 0.1% w / w, preferably about 1.00% w / w to about 10.00% w / w, more preferably about 0.5% to about 5.00% w / w, based on 100% of the consumer product.

12. A method for enhancing the overall perceived aroma intensity of a fragrance composition or consumer product containing at least one fragrance ingredient when contacting it with a diluent, the method comprising the steps of: a) Provide at least one amylopectin-based material; and b) Add an effective amount of the at least one amylopectin-based material to the flavoring composition or consumer product.

13. The method of claim 12, wherein the at least one amylopectin-based material is added at a concentration of at least about 0.001%, preferably about 0.03% to about 20.00%, based on 100% of the flavor composition.

14. A method for increasing the liquid to gaseous concentration of at least one fragrance ingredient contained in a fragrance composition or consumer product, comprising the following steps: a) Provide at least one amylopectin-based material; and b) Add an effective amount of the at least one amylopectin-based material to the flavoring composition or consumer product.

15. Use of amylopectin-based materials for enhancing the overall perceived intensity of a fragrance composition or consumer product containing at least one fragrance ingredient when it is brought into contact with a diluent, wherein the amylopectin-based material is added to the fragrance composition or consumer product before it is brought into contact with the diluent.

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