Improvements in or relating to organic compounds

Abstract

To provide a method of assessing an impact of a test oral care flavor composition on the well-being of human subjects, a method of preparing or optimizing the composition for enhancing the well-being, and the composition and a product for enhancing the well-being.SOLUTION: A method includes the steps of: a) having human subjects assess their well-being before teeth brushing and in the absence of a test oral care flavor composition by scoring a plurality of well-being attributes; b) calculating a base well-being score by multiplying the score of each well-being attribute by the corresponding weight to form a product and summing these products over all well-being attributes; c) repeating the steps a) and b) after teeth brushing with a toothpaste containing the composition in order to determine a well-being score with the composition, and determining an impact of the composition on the well-being by subtracting the base well-being score from the well-being score with the composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] FIELD OF THE INVENTION The present invention relates to methods for measuring the effect of oral care flavor compositions on the well-being of human subjects, to methods for preparing or optimizing oral care flavor compositions that enhance well-being, to oral care flavor compositions that enhance well-being, and to consumer products containing oral care flavor compositions. [Background technology]

[0002] Background of the Invention Well-being (or, more precisely, "subjective well-being") is a complex concept that people generally have difficulty explaining. Most people would simply equate well-being with feelings of happiness or perhaps calmness. A more precise definition of well-being, sometimes used in academic literature, refers to well-being as a person's affective and cognitive appraisal of their life. In this definition, the so-called "affective" component refers to a person's moods and emotions. Positive emotions occur when the experienced moods and emotions are pleasant (e.g., joy, elation, love, etc.), whereas emotions are considered negative when the experienced moods and emotions are unpleasant (e.g., guilt, anger, shame, etc.). Psychologically, a person experiences a mood of happiness when the affective balance is such that positive emotions outweigh negative emotions.

[0003] Another important component of subjective well-being (the so-called "cognitive" component) refers to a person's assessment of his or her life satisfaction, both in broad terms (e.g., life as a whole) and in narrow terms, such as a sense of satisfaction with relationships, life plan (the control one has over one's life), a sense of purpose, and the like.

[0004] Well-being is often measured using self-report methods, typically in the form of questionnaires. Respondents are asked a series of questions, each of which relates to a metric related to a different subjective state believed to have an effect on the emotional or cognitive components of well-being. This may include subjective states that have a positive or negative impact on subjective well-being, e.g., sadness, fatigue, patience, irritability, etc. For example, for each question of the type "Are you sad?", respondents are asked to rate the relevance of each subjective state on a rating scale between extremes, e.g., from not very applicable to very applicable. By subjecting the respondent's response data to statistical analysis, well-being can be quantified. Thus, many indices have been developed to measure well-being and related concepts. However, knowing which questions to ask can significantly affect the reliability of such measurement techniques.

[0005] Reliable means of measuring or rating subjective well-being have been highly desirable since the latter half of the twentieth century due to the economic, political, and sociological importance attached to well-being parameters. More recently, well-being has also assumed increasing importance as a design parameter in the development and commercialization of consumer products, such as laundry care, household care, and personal care products. Manufacturers of these products recognize that modern consumers seek emotional experiences from the products they purchase and that they are particularly interested in brands with which they feel a personal connection and that suggest to them a sense of health and well-being.

[0006] Fragrances and flavors are widely employed by consumer product companies to impart pleasant and highly desirable odors and tastes to their products, which foster consumer preference and, for this reason, influence purchasing decisions. However, in increasingly competitive markets, mere preference is often insufficient to differentiate a brand from its competitors. Consequently, in marketing their products, consumer product companies frequently cite a wide range of product benefits, which are typically communicated through various advertising campaigns and on their product packaging and labeling, which together form an important part of their branding strategies. New differentiating effects are constantly being sought, and flavors have often been employed as a means to achieve these effects. For example, flavors have been employed to create actual or perceived functional effects that may be related to oral care, such as hygiene benefits, odor reduction benefits, etc.

[0007] In addition to their functional effects, smells and tastes are known to elicit emotional responses in human subjects. The temporarily beneficial psychological effects of smells on human emotions have been widely studied in academic literature. For example, the effects of smells on the affective (i.e., emotional) experience of human subjects have been studied by C. Chrea et al. (2009), "Mapping the semantic space for the subjective experience of emotional responses to odors," Chemical Senses, 34 (2009) 49-62, and S. Delplanque et al. "How to map the affective semantic space of scents," Cognition & Emotion, 26(5) (2012) 885-898. These papers, among others, describe linguistic measurement methods in the form of questionnaires, where the measurement period is selected to differentiate between various moods and emotions induced by the smells emanating from scented and flavored products. However, in these papers, the cognitive aspects of well-being are under-estimated and are limited to memory aspects related to olfactory function.

[0008] Patent literature also describes fragrance compositions for consumer products that are specifically designed to create a pleasant mood state (see, for example, 2008 / 050086 A1) and sleep quality (see, for example, WO 2016 / 146673 A1). However, all of these prior art documents only touch on individual emotional aspects of well-being (e.g., happiness or sleep quality) without actually addressing both the affective and cognitive aspects of well-being as a comprehensive concept.

[0009] Thus, there remains a need to provide methods for measuring the effect of flavor compositions on the subjective well-being of human subjects, as well as methods for designing flavor compositions that enhance the well-being of human subjects. More specifically, there remains a need to provide methods for measuring the effect of oral care flavor compositions on well-being, and for designing oral care compositions that enhance the well-being of human subjects, particularly during tooth brushing. Summary of the Invention

[0010] Summary of the Invention In a first aspect, the present invention provides a method for assessing the impact of a test oral care flavor composition on the well-being of a human subject, the method comprising the steps of: a) having one or more human subjects assess their well-being before brushing and in the absence of the test oral care flavor composition by scoring multiple well-being attributes; i) where well-being attributes include "not anxious," "not sad," "not busy," "not irritated," "not stressed," "happy," "optimistic," "excited," "fulfilled," "motivated," "energetic," "interested," "not bored," "not tired," "mentally alert," "calm," "comfortable," and "perseverant"; and ii) where each well-being attribute has a corresponding weight; b) calculating a baseline well-being score before brushing and in the absence of the test oral care flavor composition by multiplying the score of each well-being attribute by its corresponding weight and summing these products for all well-being attributes; c) repeating steps a) and b) after brushing with the toothpaste containing the test oral care flavor composition to determine a well-being score for the test oral care flavor composition; and d) determining the effect of the test oral care flavor composition on well-being by subtracting the baseline well-being score from the well-being score with the test oral care flavor composition; The method includes:

[0011] In a second aspect, the present invention provides a method for preparing or optimizing an oral care flavor composition for enhancing the well-being of a human subject, the method comprising the steps of: a-d) assessing the impact of one or more oral care flavor compositions on the well-being of a human subject according to the methods described above; and e) selecting oral care flavor compositions with a positive impact on well-being; The method includes:

[0012] In a third aspect, the present invention provides an oral care flavor composition comprising: (i) one or more oral care flavor ingredients having an anise organoleptic attribute, wherein the total amount of oral care flavor ingredients having an anise organoleptic attribute is at least 3.0 wt %, more preferably at least 5.0 wt %, even more preferably at least 7.0 wt %, and most preferably at least 8.0 wt % of the oral care flavor composition; (ii) one or more oral care flavor ingredients having peppermint organoleptic attributes, wherein the total amount of oral care flavor ingredients having peppermint organoleptic attributes is at least 50 wt %, more preferably at least 55 wt %, and most preferably at least 60 wt % of the oral care flavor composition; and (iii) at least one oral care flavor ingredient having another organoleptic attribute, wherein the other organoleptic attribute is selected from the group consisting of eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, and sweet.

[0013] The oral care flavor composition may be prepared or optimized according to the method of the present invention.

[0014] In a fourth aspect, there is provided an oral care consumer product comprising the oral care flavour composition of the present invention and a suitable base. In a fifth aspect, the present invention provides the use of an oral care flavour composition according to the invention for enhancing the well-being of a human subject.

[0015] Detailed Description of the Invention In addressing the shortcomings of the prior art, the applicant has carried out extensive research into the relationship between oral care flavor compositions and the well-being of human subjects, employing experimental psychological measurements, consumer testing, and statistical analysis. More specifically, applicant provides a means to reliably assess the impact of oral care flavor compositions on well-being using a questionnaire that breaks down the concept of well-being into key attributes that have an effect on the affective or cognitive components of well-being, with the key attributes being weighted in a manner that reflects the relative importance of each attribute to the overall concept of well-being. The method of the present invention is particularly sensitive and can detect hard-to-detect perceptions of oral care flavor performance with respect to well-being that might otherwise be hidden under the noise of liking or oral care flavor intensity when oral care flavors are tested using standard consumer testing techniques. Thus, the method of the present invention offers oral care flavor composition creators a useful creative tool, allowing them to reduce the number of design iterations required to arrive at a desired oral care flavor composition.

[0016] Well-being metrics were defined by applying unsupervised clustering of experimental psychology and linguistic attributes of well-being to identify the dimensions most relevant to assessing well-being. Well-being attributes consider various aspects of well-being, such as emotional, happiness-related, social, and physical aspects. These aspects may have both affective (emotional) and cognitive (rational) components.

[0017] Typical verbal well-being attributes include, for example, "active," "adventurous," "angry," "worried," "shy," "bored," "calm," "attentional," "clear," "comfortable," "confident," "content," "daring," "depressed," "unhappy," "energetic," "enthusiastic," "excited," "afraid," "irritated," "happy," "healthy," "impulsive," "in control of one's situation," "insecure," "curious," "irritated," "spirited," "isolated," "delighted," "lonely," "loved," "mentally alert," "motivated," "neurotic," "optimistic," "patient," "calm," "rested," "busy," "sad," "safe," "fulfilled," "self-aware," "self-respecting," "sociable in social settings," "stressed," "supported," "surprised," "threatened," "tired," "anxious," "vulnerable," "well-being," "worthy," or "concerned."

[0018] During the course of the study, 18 verbal attributes were found to be particularly responsive to changes in well-being perceptions associated with the appearance of fragrance compositions and changes in fragrance quality. These attributes are therefore particularly relevant for investigating how fragrances can affect the well-being of human subjects. These attributes are: "not anxious," "not bored," "calm," "excited," "not tired," "not irritated," "happy," "interested," "energetic," "mentally alert," "motivated," "optimistic," "perseverant," "calm," "not busy," "not sad," "contented," and "not stressed." These 18 well-being attributes are hereafter referred to as the WB-18 attributes.

[0019] Surprisingly, well-being attributes related to social aspects, such as "ashamed," "isolated," "lonely," "loved," "sociable in social settings," "supported," and "valued," were found to be irrelevant or inapplicable in the context of fragrance compositions. Thus, the WB-18 attributes primarily consider both the affective (emotional) and cognitive (rational) aspects of an individual.

[0020] This well-being metric was applied without modification in the case of oral care flavor compositions:

[0021] The weighting of the well-being attributes is determined as follows: a) administering a well-being score (wb) to one or more human subjects for each of the WB-18 attributes; i having participants assess their well-being before brushing their teeth and in the absence of the test oral care flavor composition by providing b) applying factor analysis, in particular principal component analysis, to the well-being scores obtained in step a) to determine the influence of each well-being attribute on overall well-being, resulting in M ​​well-being factors F j Bringing about; i) where the well-being factor F j Each of the factors is a variance v expressed as a percentage of the sum of the variances of all well-being factors. j having; ii) where, well-being factor F j Each of the j Loading l expressed as a percentage of the sum of the loadings in j A finite number n of well-being attributes with j Contains; and iii) wherein none of the well-being attributes appears in more than one well-being factor; and c) Equation 1

number

[0022] Principal component analysis revealed the following: - The well-being attributes "not anxious", "not sad", "not busy", "not irritated", and "not stressed" are related to the first well-being factor F1 with variance v1; - The well-being attributes "happy", "optimistic", "excited", "fulfilled", variance v1 "motivated", "energetic" are related to a second well-being factor F2 with variance v2; - The well-being attributes "interesting" and "not boring" are related to the third well-being factor F3 with variance v3; - The well-being attributes "not tired" and "mentally alert" are associated with the fourth well-being factor F4 with variance v4; - The well-being attributes "calm," "poised," and "patient" are related to the fifth well-being factor F5 with variance v5; - The variance v1 is 48% of the total variance of all well-being factors; - variance v2 is 24% of the total variance of all well-being factors; - variance v3 is 12% of the total variance of all well-being factors; - Variance v4 is 9% of the total variance of all well-being factors; - Variance v5 is 7% of the sum of the variance of all well-being factors;

[0023] Furthermore, the following was found: - On the first well-being factor F1, the loading of the well-being attribute "not anxious" is 22.2%, the loading of the well-being attribute "not sad" is 21.5%, the loading of the well-being attribute "not busy" is 20.5%, the loading of the well-being attribute "not irritated" is 20.1%, and the loading of the well-being attribute "not stressed" is 15.7%; - In the second well-being factor F2, the loading of the well-being attribute "happy" is 19.6%, the loading of the well-being attribute "optimistic" is 19.2%, the loading of the well-being attribute "excited" is 17.2%, the loading of the well-being attribute "satisfied" is 16.3%, the loading of the well-being attribute "motivated" is 13.9%, and the loading of the well-being attribute "energetic" is 13.8%; - In the third well-being factor F3, the loading of the well-being attribute "interested" is 51.0%, and the loading of the well-being attribute "not boring" is 49.0%; - on the fourth well-being factor F4, the loading of the well-being attribute "not tired" is 51.0% and the loading of the well-being attribute "mentally alert" is 49.0%; and - In the fifth well-being factor F5, the loading of the well-being attribute "calm" is 38.0%, the loading of the well-being attribute "comfortable" is 32.0%, and the loading of the well-being attribute "patient" is 30.0%.

[0024] Thus, in an embodiment of the present invention, each well-being attribute has a weight according to the following table: [Table 1]

[0025] Preferably, oral care flavor compositions not preferred by the panelists are excluded from the list of test oral care flavor compositions to be evaluated, since these oral care flavor compositions are unlikely to generate positive well-being ratings. The degree of preference for the remaining test oral care flavor compositions may still vary according to a predefined scale. For example, terms such as "I like this oral care flavor a little," "This oral care flavor is nice," or "I love this oral care flavor" may be used to define preference. Preferably, the strength of preference may be expressed by moving a slider button across a continuous range of preference, such as 1 (I dislike it extremely) to 9 (I like it extremely). The slider may be a physical device or virtual, such as on a digital touchscreen.

[0026] Similarly, sliders may be advantageously used to score the well-being attributes described herein above, in which case the continuous scale on which the slider movement is based preferably ranges from very negative to very positive scores. Thus, in an embodiment of the present invention, even though care is taken to equalize the intensities of the test oral care flavor compositions, the intensity of the test oral care flavor compositions is also evaluated by human subjects.

[0027] By conducting well-being evaluations on multiple highly preferred oral care flavor compositions at the same intensity, it was surprisingly found that the variance of the impact on well-being was not correlated with the variance of the preference of the oral care flavor or the variance of the intensity of the oral care flavor as perceived by individual human subjects.This is shown in Example 2.Therefore, the positive impact on well-being is independent of the preference of the oral care flavor composition.This is a conclusive result that could not be predicted by those skilled in the art.The immediate benefit of this is that consumer research can reveal hidden functions that would otherwise be overlooked.

[0028] In one aspect, the method of the present invention comprises the following steps: f) To compare oral care flavor compositions that have a positive impact on well-being; g) identifying common organoleptic attributes of those oral care flavor compositions; and h) creating new oral care flavor compositions with increased proportions of oral care flavor ingredients with organoleptic attributes identified in step g); Further includes:

[0029] By "organoleptic attributes" is meant verbal descriptors that describe the smell and taste of a flavor composition. Trigeminal chemical responses such as "cooling" or "warming" are also considered organoleptic attributes. In oral care, the cooling effect of coolants is particularly relevant.

[0030] Oral care flavor compositions and individual oral care flavor ingredients may be characterized by their organoleptic attributes. Although oral care flavor creation is part science and part art and there are no absolute, prescribed definitions for the organoleptic attributes of oral care flavor compositions and oral care flavor ingredients, a skilled flavorist will nevertheless be able to assign general organoleptic attributes to oral care flavor compositions and ingredients, recognizing that there will be room for some subjectivity.

[0031] Organoleptic attributes of particular relevance for oral care flavor compositions include anise, peppermint, eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, sweet, green, aldehydic, earthy / musky, woody, and animalic.

[0032] This selection of organoleptic attributes allows a skilled flavorist to characterize the organoleptic attributes of all oral care flavor ingredients contained in the flavorist's palette. Nevertheless, for a skilled flavorist reading the contents of this entire specification along with their common sense, modifying some or all of this subjective vocabulary would not create an undue burden, and such modification would not affect the selection of oral care flavor ingredients useful for positively influencing perceptions of well-being.

[0033] The applicant has now discovered that some organoleptic attributes affect well-being more positively than others, and that classification of oral care flavor ingredients is possible according to their impact on perceptions of well-being.

[0034] In particular, it has been found that increasing the proportion of one or more oral care flavor ingredients having an anise organoleptic attribute, and / or the proportion of one or more oral care flavor ingredients having a peppermint organoleptic attribute, and / or the proportion of one or more oral care flavor ingredients having an organoleptic attribute selected from the group consisting of eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, and sweet, resulted in an enhanced well-being in a human subject.

[0035] Thus, in one embodiment of the present invention, the proportion of one or more oral care flavor ingredients having an anise organoleptic attribute, and / or the proportion of one or more oral care flavor ingredients having a peppermint organoleptic attribute, and / or the proportion of one or more oral care flavor ingredients having an organoleptic attribute selected from the group consisting of eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, and sweet, has been increased in step h).

[0036] Thus, the present invention teaches the skilled flavorist how to formulate oral care flavor compositions in a way that they are likely to quickly arrive at oral care flavor compositions that will induce or be associated with increased well-being. The effects are sufficiently pronounced that they can be reliably and reproducibly measured. Oral care flavor compositions made according to the teachings disclosed herein are hedonically pleasant, suitable for a wide range of oral care products, and of sufficient agreeableness / acceptability that they would be appropriate even if they did not possess added functionality.

[0037] The method of the present invention comprises the steps of: - Promoting a reduction in negativity, i.e., the level of worry, sadness, restlessness, irritability, and / or stress that the subject reports feeling; and / or - Promoting an increase in positivity, i.e., the degree to which the subject reports feeling happiness, optimism, excitement, satisfaction, motivation, and / or energy; and / or - Promoting an increase in interest, i.e., more interest and / or less boredom that the subject reports feeling; and / or - Promoting a decrease in fatigue, i.e., less fatigue and / or greater mental alertness as reported by the subject; and / or - Promoting an increase in serenity, i.e., the degree of calmness, composure, and / or patience that the subject reports feeling; It has been found that this method allows for the preparation or optimization of oral care flavor compositions that enhance the well-being of human subjects.

[0038] In the context of the present invention, the term "oral care flavor ingredient" refers to an ingredient whose function is to provide a noticeable and discernible organoleptic effect to an oral care flavor composition. Oral care flavor ingredients include highly functional ingredients intended to provide a strong olfactory and taste impression, as well as less functional ingredients intended to provide a weaker olfactory and taste impression.

[0039] The present invention also provides oral care flavor compositions that are capable of enhancing the well-being of a human subject.

[0040] The oral care flavor composition of the present invention comprises: (i) one or more oral care flavor ingredients having an anise organoleptic attribute; (ii) one or more oral care flavor ingredients having peppermint organoleptic attributes; and (iii) at least one oral care flavor ingredient having another organoleptic attribute, wherein the other organoleptic attribute is selected from the group consisting of eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, and sweet.

[0041] The total amount of oral care flavor ingredients having anise sensory stimulant attributes is at least 3.0 wt% of the oral care flavor composition, more preferably at least 5.0 wt%, even more preferably at least 7.0 wt%, and most preferably at least 8.0 wt%. Typically, for oral care flavor compositions intended for use in mouthwash compositions, the amount of oral care flavor ingredients having anise sensory stimulant attributes is lower, for example at least about 3.0 wt%, and can be higher, for example at least 7.0 wt%, when the intended use is in another oral care consumer product.

[0042] The total amount of oral care flavor ingredients having peppermint organoleptic attributes is at least 50 wt %, more preferably at least 55 wt %, and most preferably at least 60 wt % of the oral care flavor composition.

[0043] Throughout this application, the term "oil" is meant to encompass both completely natural essential oils and extracts and oils derived from natural essential oils and extracts, regardless of the method of extraction, as well as modified essential oils and extracts that may contain additional components. Throughout this application, the term "reconstitute" refers to a mixture of oral care flavor ingredients that provides a similar flavor impression as the corresponding essential oil.

[0044] In one embodiment, the one or more oral care flavor ingredients having anise organoleptic attributes are selected from the group consisting of anethole ((E)-1-methoxy-4-(prop-1-en-1-yl)benzene), star anise oil, reconstructed star anise oil, tarragon oil, reconstructed tarragon oil, aniseed oil, reconstructed aniseed oil, fennel oil, reconstructed fennel oil, basil oil, reconstructed basil oil, 1-(cyclopropylmethyl)-4-methoxybenzene (toscanol), and mixtures thereof.

[0045] In one embodiment, the one or more oral care flavor ingredients having peppermint organoleptic attributes are selected from the group consisting of peppermint oil, peppermint oil reconstituted, L-menthol (L-2-isopropyl-5-methylcyclohexanol), racemic menthol ((D / L)-2-isopropyl-5-methylcyclohexanol), L-isomenthone (L-2-isopropyl-5-methylcyclohexanone), racemic isomenthone ((D / L)-2-isopropyl-5-methylcyclohexanone), menthyl acetate ([(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl]acetate), menthofuran (3,5-dimethyl-4,5,6,7-tetrahydro-1-benzofuran), 2-butan-2-ylcyclohexan-1-one (Freskomenthe), and mixtures thereof.

[0046] In one embodiment, the oral care flavor composition of the present invention comprises (iii.1) one or more oral care flavor ingredients having a eucalyptus organoleptic attribute, wherein the total amount of oral care flavor ingredients having a eucalyptus organoleptic attribute is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition.

[0047] In one embodiment, the one or more oral care flavor ingredients having eucalyptus organoleptic attributes are selected from the group consisting of eucalyptus oil, eucalyptus oil reconstituted, eucalyptol ((1S,4S)-1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane), and mixtures thereof.

[0048] In one embodiment, the oral care flavor composition of the present invention comprises (iii.2) one or more oral care flavor ingredients having a spearmint organoleptic attribute, wherein the total amount of oral care flavor ingredients having a spearmint organoleptic attribute is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition.

[0049] In one embodiment, the one or more oral care flavor ingredients having spearmint organoleptic attributes are selected from the group consisting of spearmint oil, spearmint oil reconstituted, trans-carveol ((1R,5S)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-ol), cis-carveol ((1R,5R)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-ol), L-carvone ((5R)-2-methyl-5-prop-1-en-2-ylcyclohex-2-en-1-one), and mixtures thereof.

[0050] In one embodiment, the oral care flavor composition of the present invention comprises (iii.3) one or more oral care flavor ingredients having a wintergreen organoleptic attribute, wherein the total amount of oral care flavor ingredients having a wintergreen organoleptic attribute is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition.

[0051] In one embodiment, the one or more oral care flavor ingredients having wintergreen organoleptic attributes are selected from the group consisting of wintergreen oil, wintergreen oil reconstituted, ethyl salicylate (ethyl 2-hydroxybenzoate), methyl salicylate (methyl 2-hydroxybenzoate), and mixtures thereof.

[0052] In one embodiment, the oral care flavor composition of the present invention comprises (iii.4) one or more oral care flavor ingredients having herbal organoleptic attributes, wherein the total amount of oral care flavor ingredients having herbal organoleptic attributes is at least 10 wt %, more preferably at least 12 wt %, and most preferably at least 15 wt % of the oral care flavor composition.

[0053] In general, the term "herbal organoleptic attributes" is meant to encompass all flavor directions derived from herbs other than those specifically listed as specific organoleptic attributes used in the present invention, including, among others, chamomile, rosemary, sage, thyme, lavender, and juniper.

[0054] In one embodiment, the one or more oral care flavor ingredients having herbal organoleptic attributes are selected from the group consisting of chamomile oil, reconstituted chamomile oil, juniper berry oil, reconstituted juniper berry oil, lavandin oil, reconstituted lavandin oil, lavender oil, reconstituted lavender oil, rosemary oil, reconstituted rosemary oil, sage oil, reconstituted sage oil, thyme oil, reconstituted thyme oil, thymol, and mixtures thereof.

[0055] In one embodiment, the oral care flavor composition of the present invention comprises (iii.5) one or more oral care flavor ingredients having a citrus sensory attribute, wherein the total amount of oral care flavor ingredients having a citrus sensory attribute is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition.

[0056] In one embodiment, the one or more oral care flavor ingredients having citrus organoleptic attributes are selected from the group consisting of bergamot oil, bergamot oil reconstituted, citral ((E)-3,7-dimethylocta-2,6-dienal), grapefruit oil, grapefruit oil reconstituted, lemongrass oil, lemongrass oil reconstituted, lemon oil, lemon oil reconstituted, D-limonene ((4R)-1-methyl-4-prop-1-en-2-ylcyclohex-1-ene), L-limonene ((4S)-1-methyl-4-prop-1-en-2-ylcyclohex-1-ene), lime oil, lime oil reconstituted, mandarin oil, mandarin oil reconstituted, orange oil, orange oil reconstituted, orange bitter oil, orange bitter oil reconstituted, orange blood oil, orange blood oil reconstituted, tangerine oil, tangerine oil reconstituted, and mixtures thereof.

[0057] In one embodiment, the oral care flavor composition of the present invention comprises (iii.6) one or more oral care flavor ingredients having a floral organoleptic attribute, wherein the total amount of oral care flavor ingredients having a floral organoleptic attribute is at least 5.0 wt %, more preferably at least 8.0 wt %, and most preferably at least 12.0 wt % of the oral care flavor composition.

[0058] In one embodiment, the one or more oral care flavor ingredients having floral organoleptic attributes are citronellol (3,7-dimethyloct-6-en-1-ol), geranium oil, geranium oil reconstituted, geranyl acetate ((E)-3,7-dimethylocta-2,6-dien-1-yl acetate), geraniol ((E)-3,7-dimethylocta-2,6-dien-1-ol), hydroxycitronellal (7-hydroxy-3,7-dimethyloctanal), ionone alpha ((E)-4-(2,6,6-trimethyl-1-cyclohex-2-enyl)but-3-en-2-one), ionone beta ((E)-4-(2,6,6-trimethyl-1-cyclohex-2-en-1-ol), ionone methyl ester ... ethylcyclohex-1-en-1-yl)but-3-en-2-one), jasmine oil, jasmine oil reconstituted, linalool (3,7-dimethylocta-1,6-dien-3-ol), phenylethyl alcohol (2-phenylethanol), a mixture of 3,7-dimethyloct-6-en-1-ol and 3,7-dimethyloct-7-en-1-ol (rhodinol), tetrahydrogeraniol, rose oil, rose oil reconstituted, terpineol alpha (2-(4-methyl-1-cyclohex-3-enyl)propan-2-ol), ylang ylang oil, ylang ylang oil reconstituted, and mixtures thereof.

[0059] In one embodiment, the oral care flavor composition of the present invention comprises (iii.7) one or more oral care flavor ingredients having a fruity sensory attribute, wherein the total amount of oral care flavor ingredients having a fruity sensory attribute is at least 8.0 wt %, more preferably at least 10.0 wt %, and most preferably at least 12.0 wt % of the oral care flavor composition.

[0060] In one embodiment, the one or more oral care flavor ingredients having fruity organoleptic attributes are cassirane (5-tert-butyl-2-methyl-5-propyl-2H-furan), cis-3-hexenyl acetate ((Z)-hex-3-enyl acetate), damascenone ((E)-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one), damasconbeta ((E)-1-(2,6,6-trimethyl-1-cyclohexenyl)but-2-en-1-one), decalactone gamma (5-hexyloxolan-2-one), dimethyl sulfide ((methylsulfanyl)methane), dodecalactone gamma (5-octyloxolan-2-one), methyl ... xolane-2-one), ethyl 2-methylbutyrate (ethyl 2-methylbutanoate), ethyl acetate, ethyl butyrate (ethyl butanoate), ethyl heptanoate, ethyl hexanoate, ethyl iso-butyrate (ethyl 2-methylpropionate), ethyl lactate (ethyl 2-hydroxypropanoate), hexyl acetate, iso-amyl acetate (3-methylbutylacetate), iso-amylbutyrate (3-methylbutylbutanoate), iso-amylpropionate (3-methylbutylpropionate), raspberry ketone (4-(4-hydroxyphenyl)butan-2-one), trans-2-hexenal, and mixtures thereof.

[0061] In one embodiment, the oral care flavor composition of the present invention comprises (iii.8) one or more oral care flavor ingredients having a cooling sensory stimuli attribute, wherein the total amount of the oral care flavor ingredients having a cooling sensory stimuli attribute is at least 1.0 wt %, more preferably at least 1.5 wt %, and most preferably at least 2.0 wt % of the oral care flavor composition. Those skilled in the art will appreciate that the strength of the oral care flavor ingredients having a cooling sensory stimuli attribute may vary depending on the ingredient, and therefore the required amount may also vary. In particular, high-strength coolants, such as 2-(p-toluyloxy)-N-(1H-pyrazol-5-yl)-N-((thiophen-2-yl)methyl)acetamide (Freezestorm), may be used in amounts lower than those described above.

[0062] In one embodiment, the one or more oral care flavor ingredients having cooling sensory attributes are N-(4-cyanomethylphenyl)p-menthanecarboxamide (Evercool 180), 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexanecarboxamide (Evercool 190), 3-(5-methyl-2-propan-2-ylcyclohexyl)oxypropane-1,2-diol (Coolact P), (1R,2R,5S)-5-methyl-2-prop-1-en-2-ylcyclohexan-1-ol (Coolact 10), ethyl 2-[[(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexanecarbonyl]amino]acetate (WS-5), (1R,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS-12), N-ethyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide (WS-3), N,2,3-trimethyl-2-propan-2-ylbutanamide (WS-23), (2E)-3-(1,3-benzodioxol-5-yl)-N,N-diphenylacrylamide (ICool MC6), 2-(p-toluyloxy)-N-(1H-pyrazol-5-yl)-N-((thiophen-2-yl)methyl)acetamide (Freezestorm), [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl]2-hydroxypropanoate (Frescolat ML), 2-isopropyl-5-methylcyclohexyloxycarbonyloxy-2-hydroxypropane (Frescolat MGC), 2-hydroxypropyl(5-methyl-2-propan-2-ylcyclohexyl)carbonate (Frescolat MPC), 9-methyl-6-(1-methylethyl)-1,4-dioxaspiro-[4,5]decane-2-methanol (Frescolat MGA), menthyl lactate,Mono-menthyl succinate, menthyl methyl ether, 1-methyl-3-hydroxybutyrate, 2-{[5-methyl-2-(propan-2-yl)cyclohexyl]oxy}ethanol (Coolact 5), 2-(2-hydroxypropan-2-yl)-5-methylcyclohexan-1-ol (Coolact 38D), and mixtures thereof.

[0063] In one embodiment, the oral care flavor composition of the present invention comprises (iii.9) one or more oral care flavor ingredients having a warming sensory attribute, wherein the total amount of oral care flavor ingredients having a warming sensory attribute is at least 0.10 wt %, more preferably at least 0.15 wt %, and most preferably at least 0.20 wt % of the oral care flavor composition.

[0064] In one embodiment, the one or more oral care flavor ingredients having warming sensory stimuli attributes are selected from the group consisting of capsaicin, capsicum oleoresin, gingerol, nonivamide, piperine, vanillyl butyl ether, and mixtures thereof.

[0065] In one embodiment, the oral care flavor composition of the present invention comprises (iii.10) one or more oral care flavor ingredients having a spicy organoleptic attribute, wherein the total amount of oral care flavor ingredients having a spicy organoleptic attribute is at least 10 wt %, more preferably at least 15 wt %, and most preferably at least 20 wt % of the oral care flavor composition.

[0066] In one embodiment, the one or more oral care flavor ingredients having spicy organoleptic attributes are selected from the group consisting of cassia oil, cassia oil reconstituted, cinnamaldehyde, clove bud oil, clove bud oil reconstituted, clove leaf oil, clove leaf oil reconstituted, eugenol, ginger oil, ginger oil reconstituted, ginger oleoresin, black pepper oil, black pepper oil reconstituted, cardamom oil, cardamom oil reconstituted, nutmeg oil, nutmeg oil reconstituted, cinnamon leaf oil, cinnamon leaf oil reconstituted, cinnamon bark oil, cinnamon bark oil reconstituted, safraleine (2,3,3-trimethyl-2,3-dihydro-1H-inden-1-one), and mixtures thereof.

[0067] In one embodiment, the oral care flavor composition of the present invention comprises (iii.11) one or more oral care flavor ingredients having a sweet organoleptic attribute, wherein the total amount of oral care flavor ingredients having a sweet organoleptic attribute is at least 10 wt %, more preferably at least 15 wt %, and most preferably at least 20 wt % of the oral care flavor composition.

[0068] In one embodiment, the one or more oral care flavor ingredients having sweet organoleptic attributes are acetyl methyl carbinol (3-hydroxypentan-2-one), benzaldehyde, cinnamic alcohol, decalactone delta (6-pentyltetrahydro-2H-pyran-2-one), ethyl maltol (2-ethyl-3-hydroxy-4H-pyran-4-one), fenugreek oil, fenugreek oil reconstituted, furaneol (4-hydroxy-2,5-dimethylfuran-3-one), hexalactone gamma (5-ethyloxolan-2-one), heliotropin (benzo[d][1, 3]dioxole-5-carbaldehyde), isobutaban (4-formyl-2-methoxyphenyl 2-methylpropanoate), nonalactone gamma (5-pentyloxolan-2-one), octalactone gamma (5-butyloxolan-2-one), p-methylacetophenone (1-(4-methylphenyl)ethanone), maltol (3-hydroxy-2-methyl-4H-pyran-4-one), myrrh oil, myrrh oil reconstituted, vanilla oil, vanilla oil reconstituted, vanillin (4-hydroxy-3-methoxybenzaldehyde), and mixtures thereof.

[0069] The oral care flavor composition of the present invention may comprise additional oral care flavor ingredients having other organoleptic attributes. Illustratively, the oral care flavor composition may comprise one or more of the following: (iv.1) one or more oral care flavor ingredients having aldehydic organoleptic properties; and / or (iv.2) one or more oral care flavor ingredients with animal organoleptic attributes; and / or (iv.3) one or more oral care flavor ingredients having green leaf organoleptic attributes; and / or (iv.4) One or more oral care flavor ingredients having earthy / musky organoleptic attributes.

[0070] In one embodiment, the total amount of oral care flavor ingredients having aldehydic organoleptic attributes is at least 0.10 wt %, more preferably at least 0.15 wt %, and most preferably at least 0.20 wt % of the oral care flavor composition.

[0071] In one embodiment, the total amount of oral care flavor ingredients having animal organoleptic attributes is at least 1.0 wt %, more preferably at least 1.5 wt %, and most preferably at least 2.0 wt % of the oral care flavor composition.

[0072] In one embodiment, the total amount of oral care flavor ingredients having green leaf organoleptic attributes is at least 0.05 wt %, more preferably at least 0.10 wt %, and most preferably at least 0.20 wt % of the oral care flavor composition.

[0073] In one embodiment, wherein the total amount of oral care flavor ingredients having earthy organoleptic attributes is at least 0.10 wt %, more preferably at least 0.15 wt %, and most preferably at least 0.20 wt % of the oral care flavor composition.

[0074] The oral care flavor composition of the present invention may be presented in oil-free form, or they may be encapsulated.For encapsulating oral care flavor composition, some encapsulation vehicles are known in the art.Specific encapsulation vehicles include microcapsules formed by natural or modified natural polymers, such as polysaccharides or proteins.

[0075] The oral care flavor compositions of the present invention may be used to impart a desired odor impression to any type of oral care consumer product.

[0076] Oral care consumer products include toothpastes, dental creams, gels or tooth powders, odontics, denture tablets, denture cleaners, denture fixatives, mouthwashes, and plaque removal liquids, which typically contain a water / alcohol solution, a humectant, a sweetener, a foaming agent, a pigment, and optionally enzymes; pre- or post-brushing rinse formulations, chewing gum, lozenges, and candies. Toothpaste and gel toothpastes typically contain an abrasive polishing material, a foaming agent, a flavoring agent, a humectant, a binder, a thickener, a sweetener, a whitening / bleaching / stain removal agent, water, and optionally enzymes.

[0077] Oral care consumer products contain a blended mixture of various functional ingredients such as surfactants, emulsifiers, polymers, fillers, and solvents. These blended mixtures are often referred to as a "base."

[0078] The method of the present invention may be facilitated by computer means. The computer means may include suitable hardware and software components commonly known and used in the art.

[0079] The computer means may comprise a database of oral care flavor ingredients or oral care flavor compositions in computer readable form. For each oral care flavor ingredient or oral care composition, the database may contain at least one defining parameter, property or function of that ingredient or composition. In particular, each oral care flavor ingredient or composition may be assigned a well-being score defined according to the method described above.

[0080] The computer means may include data processing means constructed and operable to enable a formulator to select oral care flavor ingredients from the database and to calculate a well-being score for an oral care flavor composition containing the selected oral care flavor ingredients. Hereinafter, the present invention will be described in more detail with reference to examples. However, it will be understood that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

[0081] Example 1: Development of a Well-Being Measure (WB-18) A. Identifying well-being attributes In preliminary studies, a wide selection of verbal well-being attributes was examined, and those that showed sensitivity to odor effects were retained. The most relevant of these attributes were those that showed significant differences between the control, malodorous and / or fragrance conditions, and importantly, between the pleasant fragrances. This led to a subset of 18 attributes that, following principal component analysis, showed the highest sensitivity to fragrance. The WB-18 attributes so identified are listed in Table 1 below. Each item was rated by panelists who moved a virtual slider on a touchscreen. 138 panelists across four different studies completed the evaluations.

[0082] Panelists first completed two baseline measurements of the WB-18 attributes in the absence of and prior to exposure to the test fragrance compositions, with the second baseline measurement completed immediately after the first. Factor analysis (see above) was applied to the averaged baseline data to determine the five well-being factors and associated variances, as well as the loadings for each well-being attribute within the five well-being factors (see Table 1). Factor loadings were based on principal axis factor analysis with oblimin rotation due to possible correlations between some of the well-being attributes. [Table 2] Table 1: Well-being attributes, factors, and factor loadings obtained from principal component analysis

[0083] Based on the above analysis, weights for each well-being attribute were determined as shown in Table 2: [Table 3] Table 2: Weighting of well-being attributes

[0084] B. Methodology Protocol for Well-Being Research Five hundred thirty-nine subjects (264 males and 275 females) between the ages of 17 and 61 were recruited for this study. The subjects were native English speakers with normal or corrected-to-normal vision and good oral hygiene. They were recruited from the general public in the UK. All subjects stated that, to the best of their knowledge, they had no olfactory deficiencies, olfactory hypersensitivity, or neurological disorders. The test oral care flavor composition was incorporated into a standard silica opaque toothpaste at a level of 1 wt.-% along with the sweetener sodium saccharin at a dose of 0.25 wt.-% based on the total weight of the toothpaste. Each participant received six different samples with the test oral care flavor composition and was instructed to smell one sample per day at approximately the same time of their choosing and score it online. Each day, participants first scored the WB-18 attributes before brushing their teeth and in the absence of the test oral care flavor composition.

[0085] Participants then brushed their teeth with toothpaste containing the test oral care flavor composition and scored the WB-18 attributes within 5 minutes after the brushing action was completed.

[0086] Well-being attributes were randomly assigned for each participant for each assessment. Participants also provided a score relating to how strongly they liked or disliked each flavor, providing a liking rating on a scale from 1 (I dislike it extremely) to 9 (I like it extremely). [Table 4]

[0087] In addition, participants provided an intensity rating on a scale of 1 (extremely weak) to 9 (extremely strong). [Table 5]

[0088] C. Test Oral Care Flavor Compositions In this study, the following 11 test oral care flavor compositions were prepared and tested (Table 3): [Table 6-1] [Table 6-2] [Table 6-3]

[0089] D. Measuring the impact of test oral care flavor compositions on well-being Twelve test toothpastes were prepared, one each with the 11 test oral care flavor compositions from Section C (Table 3) and one unflavored toothpaste. The test toothpastes were given to study participants for well-being assessment according to the methods described in Section B.

[0090] Participants were asked to provide a first individual well-being score for each well-being attribute before brushing their teeth and in the absence (w / o) of the test oral care flavor composition (=base well-being score) x i , as well as a second individual well-being score y immediately after finishing brushing their teeth in the presence of each test oral care flavor composition (w). i were provided to assess the WB-18 attributes. The corresponding well-being score was calculated by multiplying the individual score for each well-being attribute by its weighting as determined in Section A (see Table 2) and summing the individual scores.

[0091] Finally, the well-being enhancement score is calculated by multiplying the base well-being score (i.e., the first individual well-being score x i The sum of the scores multiplied by their weights was used to calculate the well-being score for the test oral care flavor composition (i.e., the second individual well-being score y i The mean results across all participants are shown in Table 4. [Table 7] Table 4: Averaged well-being scores before and after brushing with test toothpastes and percent well-being enhancement

[0092] Example 2: Lack of correlation between well-being perceptions and preferences / intensity To ensure that the impact on well-being was not correlated with liking and / or intensity of the test oral care flavor compositions, a principal components analysis was performed on the panelists' individual ratings of liking and intensity (Example 1, Section B) and well-being scores (Example 1, Section D). The corresponding correlation coefficients are reported in Table 5: [Table 8] Table 5: Correlation matrix relating oral care flavor preference, oral care flavor intensity and well-being scores

[0093] As is evident from Table 5, well-being scores are not correlated with variation in oral care flavor preferences among panelists, nor with variation in oral care flavor intensity perception among panelists.

Claims

1. A method for assessing the impact of a test oral care flavor composition on the well-being of a human subject by performing the following steps: a) having one or more human subjects assess their well-being before brushing their teeth and in the absence of the test oral care flavor composition by scoring multiple well-being attributes: i. where well-being attributes include "not anxious," "not sad," "not busy," "not irritated," "not stressed," "happy," "optimistic," "excited," "fulfilled," "motivated," "energetic," "interested," "not bored," "not tired," "mentally alert," "calm," "comfortable," and "perseverant"; and ii. where each well-being attribute has a corresponding weight; b) calculating a baseline well-being score before brushing and in the absence of the test oral care flavor composition by multiplying the score of each well-being attribute by its corresponding weight and summing these products for all well-being attributes; c) repeating steps a) and b) after brushing with the toothpaste containing the test oral care flavor composition to determine a well-being score for the test oral care flavor composition; and d) To determine the effect of the test oral care flavor compositions on well-being by subtracting the baseline well-being score from the well-being score with the test oral care flavor composition.

2. 2. The method of claim 1, wherein the weights of the well-being attributes are: Table 1

3. 1. A method for preparing or optimizing an oral care flavor composition for enhancing the well-being of a human subject, the method comprising the steps of: a-d) determining the effect of one or more oral care flavor compositions on the well-being of a human subject according to the method of claim 1 or 2; and e) selecting oral care flavor compositions with a positive impact on well-being; The method comprising:

4. Steps below: f) comparing the oral care flavor ingredients present in those oral care flavor compositions that have a positive impact on well-being; g) identifying common organoleptic attributes of those oral care flavor compositions; and h) creating a new oral care flavor composition with an increased proportion of oral care flavor ingredients with the organoleptic substances identified in step g); The method of claim 3 further comprising:

5. 5. The method of claim 4, wherein in step h) the proportion of one or more oral care flavor ingredients having an anise organoleptic attribute is increased, and / or the proportion of one or more oral care flavor ingredients having a peppermint organoleptic attribute is increased, and / or the proportion of one or more oral care flavor ingredients having an organoleptic attribute selected from the group consisting of eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, and sweet is increased.

6. An oral care flavor composition comprising: (i) one or more oral care flavor ingredients having an anise organoleptic attribute, wherein the total amount of oral care flavor ingredients having an anise organoleptic attribute is at least 3.0 wt %, more preferably at least 5.0 wt %, even more preferably at least 7.0 wt %, and most preferably at least 8.0 wt % of the oral care flavor composition; (ii) one or more oral care flavor ingredients having peppermint organoleptic attributes, wherein the total amount of oral care flavor ingredients having peppermint organoleptic attributes is at least 50 wt %, more preferably at least 55 wt %, and most preferably at least 60 wt % of the oral care flavor composition; and (iii) at least one oral care flavor ingredient having another organoleptic attribute, wherein the other organoleptic attribute is selected from the group consisting of eucalyptus, spearmint, wintergreen, herbal, citrus, floral, fruity, cooling, warming, spicy, and sweet.

7. 7. The oral care flavor composition of claim 6, wherein the one or more oral care flavor ingredients having an anise organoleptic attribute are selected from the group consisting of anethole, star anise oil, reconstructed star anise oil, tarragon oil, reconstructed tarragon oil, aniseed oil, reconstructed aniseed oil, fennel oil, reconstructed fennel oil, basil oil, reconstructed basil oil, (1-(cyclopropylmethyl)-4-methoxybenzene), and mixtures thereof.

8. 8. The oral care flavor composition according to claim 6 or 7, wherein the one or more oral care flavor ingredients having peppermint organoleptic attributes are selected from the group consisting of peppermint oil, peppermint oil reconstituted, L-menthol, racemic menthol, L-isomenthone, racemic isomenthone, menthyl acetate, menthofuran, 2-butan-2-ylcyclohexan-1-one, and mixtures thereof.

9. The oral care flavor composition according to any one of claims 6 to 8, comprising at least one of (iii.1) to (iii.11) in the following amounts: (iii.1) one or more oral care flavor ingredients having eucalyptus organoleptic attributes, wherein the total amount of oral care flavor ingredients having eucalyptus organoleptic attributes is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition; and / or (iii.2) one or more oral care flavor ingredients having spearmint organoleptic attributes, wherein the total amount of oral care flavor ingredients having spearmint organoleptic attributes is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition; and / or (iii.3) one or more oral care flavor ingredients having a wintergreen organoleptic attribute, wherein the total amount of oral care flavor ingredients having a wintergreen organoleptic attribute is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition; and / or (iii.4) one or more oral care flavor ingredients having herbal organoleptic attributes, wherein the total amount of oral care flavor ingredients having herbal organoleptic attributes is at least 10 wt %, more preferably at least 12 wt %, and most preferably at least 15 wt % of the oral care flavor composition; and / or (iii.5) one or more oral care flavor ingredients having citrus sensory attributes, wherein the total amount of oral care flavor ingredients having citrus sensory attributes is at least 20 wt %, more preferably at least 25 wt %, and most preferably at least 30 wt % of the oral care flavor composition; and / or (iii.6) one or more oral care flavor ingredients having floral organoleptic attributes, wherein the total amount of oral care flavor ingredients having floral organoleptic attributes is at least 5.0 wt %, more preferably at least 8.0 wt %, and most preferably at least 12.0 wt % of the oral care flavor composition; and / or (iii.7) one or more oral care flavor ingredients having fruity organoleptic attributes, wherein the total amount of oral care flavor ingredients having fruity organoleptic attributes is at least 8.0 wt %, more preferably at least 10.0 wt %, and most preferably at least 12.0 wt % of the oral care flavor composition; and / or (iii.8) one or more oral care flavor ingredients having cooling sensory stimuli attributes, wherein the total amount of oral care flavor ingredients having cooling sensory stimuli attributes is at least 1.0 wt %, more preferably at least 1.5 wt %, and most preferably at least 2.0 wt % of the oral care flavor composition; and / or (iii.9) one or more oral care flavor ingredients having a warming sensory attribute, wherein the total amount of oral care flavor ingredients having a warming sensory attribute is at least 0.10 wt %, more preferably at least 0.15 wt %, and most preferably at least 0.20 wt % of the oral care flavor composition; and / or (iii.10) one or more oral care flavor ingredients having spicy organoleptic attributes, wherein the total amount of oral care flavor ingredients having spicy organoleptic attributes is at least 10 wt %, more preferably at least 15 wt %, and most preferably at least 20 wt % of the oral care flavor composition; and / or (iii.11) one or more oral care flavor ingredients having sweet organoleptic attributes, wherein the total amount of oral care flavor ingredients having sweet organoleptic attributes is at least 10 wt %, more preferably at least 15 wt %, and most preferably at least 20 wt % of the oral care flavor composition.

10. 10. An oral care flavor composition according to any one of claims 6 to 9, wherein the at least one oral care flavor ingredient having another organoleptic attribute is selected from the group consisting of: (iii.1) one or more oral care flavor ingredients having eucalyptus organoleptic attributes selected from the group consisting of eucalyptus oil, eucalyptus oil reconstituted, eucalyptol, and mixtures thereof; and / or (iii.2) one or more oral care flavor ingredients having spearmint organoleptic attributes selected from the group consisting of spearmint oil, spearmint oil reconstituted, trans-carveol, cis-carveol, L-carvone, and mixtures thereof; and / or (iii.3) one or more oral care flavor ingredients having wintergreen organoleptic attributes selected from the group consisting of wintergreen oil, wintergreen oil reconstitute, ethyl salicylate, methyl salicylate, and mixtures thereof; and / or (iii.4) one or more oral care flavor ingredients having herbal organoleptic attributes selected from the group consisting of chamomile oil, reconstituted chamomile oil, juniper berry oil, reconstituted juniper berry oil, lavandin oil, reconstituted lavandin oil, lavender oil, reconstituted lavender oil, rosemary oil, reconstituted rosemary oil, sage oil, reconstituted sage oil, thyme oil, reconstituted thyme oil, thymol, and mixtures thereof; and / or (iii.5) one or more oral care flavor ingredients having citrus organoleptic attributes selected from the group consisting of bergamot oil, bergamot oil reconstituted, citral, grapefruit oil, grapefruit oil reconstituted, lemongrass oil, lemongrass oil reconstituted, lemon oil, lemon oil reconstituted, D-limonene, L-limonene, lime oil, lime oil reconstituted, mandarin oil, mandarin oil reconstituted, orange oil, orange oil reconstituted, orange bitter oil, orange bitter oil reconstituted, orange blood oil, orange blood oil reconstituted, tangerine oil, tangerine oil reconstituted, and mixtures thereof; and / or (iii.6) one or more oral care flavor ingredients having floral organoleptic attributes selected from the group consisting of citronellol, geranium oil, geranium oil reconstituted, geranyl acetate, geraniol, hydroxycitronellal, ionone alpha, ionone beta, jasmine oil, jasmine oil reconstituted, linalool, phenylethyl alcohol, a mixture of 3,7-dimethyloct-6-en-1-ol and 3,7-dimethyloct-7-en-1-ol, tetrahydrogeraniol, rose oil, rose oil reconstituted, terpineol alpha, ylang ylang oil, ylang ylang oil reconstituted, and mixtures thereof; and / or (iii.7) one or more oral care flavor ingredients having fruity organoleptic attributes selected from the group consisting of cassirane, cis-3-hexenyl acetate, damascenone, damasconbeta, decalactone gamma, dimethyl sulfide, dodecalactone gamma, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl heptanoate, ethyl hexanoate, ethyl isobutyrate, ethyl lactate, hexyl acetate, isoamyl acetate, isoamyl butyrate, isoamyl propionate, raspberry ketone, trans-2-hexenal, and mixtures thereof; and / or (iii.8) N-(4-cyanomethylphenyl)p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexanecarboxamide, 3-(5-methyl-2-propan-2-ylcyclohexyl)oxypropane-1,2-diol, (1R,2R,5S)-5-methyl-2-prop-1-en-2-ylcyclohexan-1-ol, ethyl 2-[[(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl [1R,2S,5R]-N-(4-methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide, N-ethyl-5-methyl-2-propan-2-ylcyclohexane-1-carboxamide, N,2,3-trimethyl-2-propan-2-ylbutanamide, (2E)-3-(1,3-benzodioxol-5-yl)-N,N-diphenylacrylamide, 2-(p-tolyloxy)-N-(1H- Pyrazol-5-yl)-N-((thiophen-2-yl)methyl)acetamide, [(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexyl] 2-hydroxypropanoate, 2-isopropyl-5-methylcyclohexyloxycarbonyloxy-2-hydroxypropane, 2-hydroxypropyl(5-methyl-2-propan-2-ylcyclohexyl)carbonate, 9-methyl-6-(1-methylethyl)-1,4-dioxaspiro-[ one or more oral care flavor ingredients having cooling organoleptic attributes selected from the group consisting of 4,5]decane-2-methanol, menthyl lactate, mono-menthyl succinate, menthyl methyl ether, 1-methyl-3-hydroxybutyrate, 2-{[5-methyl-2-(propan-2-yl)cyclohexyl]oxy}ethanol, 2-(2-hydroxypropan-2-yl)-5-methylcyclohexan-1-ol, and mixtures thereof; and / or (iii.9) one or more oral care flavor ingredients having warming sensory stimulant attributes selected from the group consisting of capsaicin, capsicum oleoresin, gingerol, nonivamide, piperine, vanillyl butyl ether, and mixtures thereof; and / or (iii.10) one or more oral care flavor ingredients having spicy organoleptic attributes selected from the group consisting of cassia oil, cassia oil reconstituted, cinnamaldehyde, clove bud oil, clove bud oil reconstituted, clove leaf oil, clove leaf oil reconstituted, eugenol, ginger oil, ginger oil reconstituted, ginger oleoresin, black pepper oil, black pepper oil reconstituted, cardamom oil, cardamom oil reconstituted, nutmeg oil, nutmeg oil reconstituted, cinnamon leaf oil, cinnamon leaf oil reconstituted, cinnamon bark oil, cinnamon bark oil reconstituted, safraleine, and mixtures thereof; and / or (iii.11) One or more oral care flavor ingredients having sweet organoleptic attributes selected from the group consisting of acetyl methyl carbinol, benzaldehyde, cinnamic alcohol, decalactone delta, ethyl maltol, fenugreek oil, fenugreek oil reconstituted, furaneol, hexalactone gamma, heliotropin, isobutabanet, nonalactone gamma, octalactone gamma, p-methylacetophenone, maltol, myrrh oil, myrrh oil reconstituted, vanilla oil, vanilla oil reconstituted, vanillin, and mixtures thereof.

11. An oral care consumer product comprising an oral care flavour composition according to any one of claims 6 to 10 and a suitable base.

12. Use of an oral care flavor composition according to any one of claims 6 to 10 for enhancing the well-being of a human subject.

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