Consumer product additive composition

Abstract

[Problem] To provide a consumer product additive composition capable of improving the aroma of a consumer product. [Solution] Provided is a consumer product additive composition (excluding a food-and-drink additive composition) containing wine lactone. It is preferable for 20% or more of the wine lactone to be natural wine lactone. Also provided is a method for producing a consumer product, the method including a step for adding said composition to a consumer product (excluding food and drink). In said production method, it is preferable for the wine lactone to be added so as to reach a concentration of 100 ppt to 1,000 ppm relative to the total mass of the consumer product serving as the additive target.

Description

Composition for consumer goods additives

[0001] The present invention relates to consumer product additive compositions.

[0002] Consumer demands regarding the scent of consumer goods have become increasingly diverse in recent years. It is known that humans perceive scents through two routes: orthonasal (also known as "aroma"), which is the scent that enters the nasal cavity from the tip of the nose, and retronasal (also known as "afterscent"), which is the scent that leaves the throat and reaches the nose when food or drink is put in the mouth. Among consumer goods, various products other than food and drink (such as cosmetics and daily necessities) typically only have their scent perceived through orthonasal scent, which can result in problems such as a perceived lack of fragrance intensity, volume, persistence, lingering fragrance, diffusion, and natural feel.

[0003] Thus, techniques have been proposed to solve this problem. For example, as a technique utilizing fragrance compounds, a lingering fragrance enhancer containing rotundone and 4-(4-methyl-3-pentenyl)-2(5H)-furanone as active ingredients has been proposed (Patent Document 1). Furthermore, as techniques for improving the natural flavor of various animal and plant materials, for example, for citrus fruits, a citrus-like flavor enhancer containing 3-paramenthen-7-al as an active ingredient (Patent Document 2), a peely freshness imparting or enhancing composition for foods and beverages that evokes the natural flavor of citrus peels and contains a specific amount of (Z)-pentadecenal (Patent Document 3), and a yuzu flavor enhancer for foods and beverages that consists of 4-mercapto-4-methyl-2-pentanone (Patent Document 4) have been proposed. For apples, a preparation for enhancing the apple flavor of apple-flavored foods and beverages or apple-flavored flavorings that contains sinensal and / or nootkatone as active ingredients has been proposed (Patent Document 5).

[0004] Patent No. 6576973 Patent No. 6348555 Patent No. 6113257 Patent No. 4360654 Patent No. 5932890

[0005] However, conventional techniques have not been able to fully meet consumer demands. Therefore, an object of the present invention is to provide a consumer goods additive composition that can improve the aroma of consumer goods other than food and beverages.

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that adding a specific compound to various consumer goods (excluding foods and beverages) can improve the aroma of the consumer goods. Representative inventions disclosed in this application can be briefly summarized as follows: [1] A consumer goods additive composition (excluding foods and beverages additive compositions) containing wine lactone. [2] The consumer goods additive composition according to [1], in which 20% or more of the wine lactone is natural wine lactone. [3] The consumer goods additive composition according to [1], which is used to improve the fragrance diffusion, lingering fragrance, volume, aroma development, and / or natural feel of a consumer goods fragrance. [4] The consumer goods additive composition according to [1], which is used to add a floral, citrus, fruity, and / or woody fragrance to a consumer goods. [5] A method for producing a consumer goods, comprising the step of adding the composition according to [1] to a consumer goods (excluding foods and beverages). [6] A method for producing a consumer good according to [5], wherein the composition is added in the step so that the wine lactone concentration is 100 ppt to 1000 ppm relative to the total mass of the consumer good. [7] A method for improving the aroma of a consumer good (excluding foods and beverages), comprising the step of adding the composition according to [1] to a consumer good (excluding foods and beverages). [8] A consumer good additive (excluding foods and beverages additives) containing natural wine lactone as an active ingredient. [9] The consumer good additive (excluding foods and beverages additives) according to [8], further containing a stereoisomer of wine lactone of natural wine lactone.

[10] The consumer good additive (excluding foods and beverages additives) according to [9], wherein the stereoisomer of wine lactone is the enantiomer, diastereomer 1, or diastereomer 2 of natural wine lactone.

[11] The consumer goods additive (excluding food and beverage additives) according to

[10] , wherein the ratio of natural wine lactone, its enantiomer, diastereomer 1, and diastereomer 2 is in the range of 30:30:1:1 to 10,000:1:1:1.

[12] An agent for improving the floral, green, citrus, fruity, and / or woody notes of consumer goods, comprising natural wine lactone as an active ingredient.

[0007] The present invention provides a consumer goods additive composition that can improve the aroma of consumer goods other than food and drink products.

[0008] An embodiment of the present invention will be described in detail below. In this specification, the range "to" indicates a range including a lower limit and an upper limit, and "concentration (ppm, ppb, ppt, %)" indicates "mass concentration" unless otherwise specified.

[0009] (Consumer Good Additive Composition) A consumer good additive composition according to one embodiment of the present invention (excluding compositions for food and beverage additives) (hereinafter sometimes referred to as "the composition") contains wine lactone, and when the composition is added to a consumer good (excluding food and beverages; the same applies below), it can improve the aroma of the consumer good (this may be referred to as "improvement" or "improvement effect" in this specification). Hereinafter, when used in this specification, "consumer good" refers to consumer goods other than food and beverages, unless otherwise specified. Furthermore, in this specification, "addition" is almost synonymous with "blending" and includes at least one of simply adding to a target by spraying, dripping, etc., and mixing with a target.

[0010] As used herein, the term "aroma of a consumer product" refers to the aroma of the consumer product itself, the aroma of the consumer product when it is used, and both. As used herein, the term "aroma of the consumer product when it is used" refers to the aroma felt as a result of using the consumer product, such as the aroma felt when the consumer product is diluted or dissolved and used, as in bath additives and cleaning agents; the aroma felt when the consumer product is added to other items (or rinsed and dried), as in laundry detergents and fabric softeners; or the aroma felt when the consumer product is applied to hair or the body (or rinsed and dried), as in shampoos, conditioners, and body soaps. Particularly for consumer products other than food and beverages, the aroma felt when the consumer product is used can be important as a consumer appeal point. For example, the aroma felt when the bath additive is dissolved in water may be more important as a consumer product appeal point than the aroma of the bath additive itself before use. Therefore, in one aspect of the present invention, the present composition can be effectively used to improve the aroma felt when the consumer product is used (one aspect of improving the aroma of a consumer product). In addition, in the case of consumer goods that are used as is (for example, air fresheners, perfumes (eau de parfum, eau de toilette, eau de mogue, eau de cologne, etc.), cosmetics, etc.), the scent of the consumer goods themselves can be nearly the same as the scent when the consumer goods are used.

[0011] Non-limiting examples of the improvement effect of the present composition include the improvement in the fragrance of consumer goods to which the present composition has been added, as expressed below. The following expressions are terms that may be used in sensory evaluation in the field of fragrances, and their meanings would be understood by those skilled in the art. In this specification, the following properties may be collectively referred to as fragrance intensity.

[0012] [Fragrance volume, fragrance thickness, fragrance fullness, fragrance spread, diffusibility, aroma release, fragrance release, fragrance outline, fragrance core, fragrance clarity, fragrance lingering, fragrance persistence] In this specification, "fragrance volume" means that the fragrance is thick, full, and / or full, and the fragrance is perceived as being well-united. In this specification, "improved fragrance volume" includes enhancing the fragrance thickness, fullness, and fullness, and making the fragrance feel more united.

[0013] As used herein, "fragrance diffusibility" refers to the ability to sense a fragrance similar to that smelled near the fragrance source (the consumer good to which the composition is added) even when the fragrance is smelled at a certain distance from the fragrance source; in other words, the ability to diffuse the fragrance over a long distance around the fragrance source while substantially maintaining its original fragrance. As used herein, "improved fragrance diffusibility" includes the ability to sense a fragrance more strongly when smelled at a certain distance from the fragrance source, the extension of the limit distance from the fragrance source at which the same fragrance can be sensed, or both.

[0014] As used herein, the terms "lingering fragrance" and "persistence of fragrance" refer to the period during which a fragrance can be detected. As used herein, "improved lingering fragrance" and "improved fragrance persistence" refer to an extension of the period, a stronger fragrance during the period, or both. In the field of fragrances, "lingering fragrance" is a term used to refer to the period and / or days during which a lingering fragrance can be detected after use of a scented article, while "persistence" is sometimes a term used to refer to the period and / or minutes or hours during which a lingering fragrance can be detected while using a scented article, but this is not limited to the present specification.

[0015] As used herein, "fragrance release" refers to the ability to clearly sense the type of fragrance immediately upon smelling it, and is also referred to as "fragrance release." As used herein, "improving the fragrance release" includes shortening the time it takes to clearly sense the type of fragrance, being able to clearly sense the type of fragrance, or both.

[0016] Another non-limiting example of the improving effect of the present composition is the improvement of the natural scent of consumer goods to which the present composition is added.

[0017] As used herein, the term "natural scent" refers to a scent that is similar to or close to the scent perceived from the animal or plant material itself, and "improving the natural scent" as used herein includes making the scent more similar to the scent of the animal or plant material itself. For example, improving the natural scent of a rose scent includes making the scent more similar to the scent perceived from living flowers, such as when receiving a bouquet of fresh roses, and reducing or eliminating the impression of an artificial scent. Furthermore, improving the natural scent of a mango includes making the scent more similar to the scent perceived from the mango fruit itself, including the juice and peel, when squeezing or cutting a mango fruit, and reducing or eliminating the impression of an artificial scent.

[0018] In particular, the present composition is highly effective in improving one or more of the above-mentioned fragrance strengths (particularly lingering, diffusibility, volume, and fragrance release) and / or the natural feel of the fragrance of consumer goods to which the composition is added. Preferably, the present composition can be used to improve one or more of the fragrance strengths (particularly lingering, diffusibility, volume, and fragrance release) and / or the natural feel of consumer goods to which the composition is added, without causing the consumer goods to sense that a distinctly different fragrance has been added (this may be referred to as fragrance deterioration in this specification). More preferably, the present composition can be used to improve one or more of the fragrance balance, softness, brightness, clarity, and elegance of the fragrance of consumer goods to which the composition is added, in addition to improving one or more of the fragrance strengths (particularly lingering, diffusibility, volume, and fragrance release) and / or the natural feel of the consumer goods to which the composition is added, without causing the consumer goods to sense that the fragrance of the consumer goods has been deteriorated.

[0019] Furthermore, when the present composition is added to a consumer product at a certain concentration (e.g., 5 ppm or more or 10 ppm or more), it can be used to improve one or more of the fragrance strength of the consumer product (particularly lingering fragrance, diffusibility, volume, and fragrance release), and also to impart one or more of sweetness, spiciness, woodiness, coconutty fragrance, citrus fragrance, grapey fragrance, balsamic fragrance, ripe fragrance, powdery fragrance, creamy fragrance, brightness, gorgeousness, and astringency to the fragrance of the consumer product to which it is added, without causing any noticeable change in the fragrance of the consumer product to which it is added.

[0020] When added to consumer goods, the present composition exhibits the above-mentioned fragrance-improving effects on the fragrance of the consumer goods. Therefore, the present composition can be used as a composition for improving the fragrance described above. The present composition can also be used as a composition for improving the fragrance intensity of consumer goods and / or a composition for improving the naturalness of the fragrance of consumer goods.

[0021] The active ingredient of the present composition, wine lactone (3a,4,5,7a-tetrahydro-3,6-dimethyl-2(3H)-benzofuranone), is a compound represented by the following formula (1):

[0022] Wine lactones were discovered as essential oil metabolites of koalas by I. A. Southwell in 1975 (see Tetrahedron Letters, (24), 1885-8 (1975)), and were named "wine lactones" after being discovered in white wine by H. Guth in 1996 (see Special Publication-Royal Society of Chemistry, 197 (Flavour Science), 163-167 (1996)). This literature states that the threshold value of wine lactones is 0.00001 to 0.00004 ng / L (in air).

[0023] Wine lactone has three asymmetric carbon atoms, and therefore exists as eight stereoisomers, (3S,3aS,7aR), (3R,3aR,7aS), (3R,3aS,7aR), (3S,3aR,7aS), (3S,3aS,7aS), (3R,3aR,7aR), (3R,3aS,7aS), and (3S,3aR,7aR), as shown in the chemical formula below.

[0024] Regarding the fragrance intensity of these stereoisomers, Helv. Chim. Acta, 79, 1559, (1996) states that the (3S, 3aS, 7aR) form, which is called the "natural type," has the strongest fragrance.

[0025] In this specification, unless otherwise specified, the eight stereoisomers of wine lactone are collectively referred to as wine lactone, and the (3S,3aS,7aR) isomer is referred to as "native wine lactone" or "native."

[0026] The wine lactone (hereinafter sometimes referred to as the active ingredient) of the present composition can be used either as a single stereoisomer or as a mixture of two or more stereoisomers. Preferably, the wine lactone contains natural wine lactone. The amount of natural wine lactone in the wine lactone can be determined based on production costs and other factors, but it is preferred that the amount of natural wine lactone ((3S,3aS,7aR) isomer) is 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more.

[0027] The quantitative ratio (mass ratio, hereinafter sometimes referred to as "quantitative ratio") of various stereoisomers in wine lactone is not particularly limited, but examples of quantitative ratios regarding the enantiomer ((3R,3aR,7aS) form) of natural wine lactone ((3S,3aS,7aR) form) and specific diastereomers ((3R,3aS,7aR) form (hereinafter sometimes referred to as diastereomer 1) and (3S,3aR,7aS) form (hereinafter sometimes referred to as diastereomer 2)) are as follows: Examples of quantitative ratios of natural type: enantiomers 1:1 to 10,000:1 1:1 to 1,000:1 1:1 to 100:1 1:1 to 10:1 1:1 to 5:1 1:1 to 3:1 Examples of quantitative ratios of natural type: diastereomer 1: diastereomer 2 10,000:1:1 1,000:1:1 100:1:1 50:1:1 30:1:1

[0028] The ratio can also be determined by referring to various documents relating to wine lactone stereoisomers, including, but not limited to, Republished Publication No. 2012-165164, Japanese Patent Application Laid-Open Publication No. 2010-83894, Japanese Patent Application Laid-Open Publication No. 2010-195765, and Japanese Patent Application Laid-Open Publication No. 2004-269463.

[0029] Preferably, the ratio of these stereoisomers is such that the amount of natural wine lactone in the wine lactone is preferably 20% by mass or more, more preferably 25% by mass, even more preferably 30% by mass, even more preferably 35% by mass or more, and even more preferably 40% by mass or more.

[0030] The origin of the wine lactone contained in the present composition is not particularly limited, and it may be naturally derived, extracted or separated from white wine, citrus fruits, etc., or synthesized by any method. Examples of synthesis methods include a method using a six-membered ring formation reaction by Diels-Alder reaction and a method using limonene as a starting material (see Helv. Chim. Acta, 79, 1559, (1996)); a method of obtaining natural wine lactone from an optically active alcohol by a rearrangement reaction while completely controlling the stereochemistry at the 3a-position (see J. Org. Chem., 46, 3869-3900 (1981)); a para-dimer synthesis method using an optically active ligand; Examples of such methods include a method in which an alkyl adduct of 3-methyl-2-cyclohexen-1-one is subjected to an addition reaction of a malonic acid ester with methyl methyl ether to obtain only natural wine lactone (see Eur. J. Org. Chem., 419-423 (2000)); and a method in which an alkyl adduct of 3-methyl-2-cyclohexen-1-one is subjected to an asymmetric reduction reaction of the carbonyl group using optically active oxazaborolidine as an asymmetric catalyst, followed by three steps to obtain natural wine lactone (see JP-A-2004-269463).

[0031] When the present composition is added to a consumer good, the concentration of the present active ingredient in the consumer good can be determined arbitrarily so as to achieve the desired effect, for example. However, the inventors have confirmed that the above-mentioned effects (particularly fragrance intensity, and in particular one or more of lingering fragrance, diffusibility, and volume) are achieved when the concentration is within the range of 100 ppt to 1000 ppm. Therefore, in one embodiment of the present invention, the concentration may be set to an appropriate level within the range of 100 ppt to 1000 ppm so that the above-mentioned effect is achieved. For example, the lower limit may be any of 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, and 100 ppm, and the upper limit may be any of 1000 ppm, 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, and 1 ppb, and the concentration may fall within any combination of these lower and upper limits, preferably within the range of 1 ppb to 100 ppm or 10 ppb to 10 ppm.

[0032] In particular, the concentration at which the present composition can improve the fragrance intensity without substantially altering the fragrance of the consumer good to which it is added can be determined depending on the manner in which the consumer good is used.

[0033] For example, when emphasis is placed on improving the scent of the consumer goods themselves (for example, when the consumer goods are the above-mentioned air fresheners, perfumes (eau de parfum, eau de toilette, eau de mogue, eau de cologne, etc.), cosmetics, etc.), an appropriate concentration within the range of 100 ppt to 5 ppm is sufficient, with the lower limit being 100 ppt, 500 ppt, 1 ppb, 5 ppb, 10 ppb, 50 ppb, 100 ppb, 500 ppb, 1 ppm, 2 ppm, The lower limit may be any of 5 ppm, 3 ppm, 2 ppm, 1 ppm, 500 ppb, 100 ppb, 50 ppb, 10 ppb, 5 ppb, 1 ppb, and 500 ppt, and the range may be any combination of these lower and upper limits, more specifically, 100 ppt to 100 ppb, 1 ppb to 10 ppb, 10 ppb to 5 ppm, or 100 ppb to 1 ppm.

[0034] On the other hand, when emphasis is placed on improving the scent when using a consumer product (for example, when the consumer product is the above-mentioned bath additives, cleaning agents, laundry detergents, fabric softeners, shampoos, conditioners, body washes, etc.), it may be possible to improve the scent at a relatively high concentration without substantially causing any noticeable change in the scent. For example, when the consumer good can be used after dilution or dissolution (non-limiting representative examples include shampoo, conditioner, bath additives, and kitchen detergent), the concentration range may be an appropriate concentration within the range of 100 ppb to 1000 ppm, with the lower limit being any of 100 ppb, 500 ppb, 1 ppm, 5 ppm, 10 ppm, 50 ppm, 100 ppm, and 500 ppm, and the upper limit being any of 1000 ppm, 500 ppm, 100 ppm, 50 ppm, 10 ppm, 5 ppm, 1 ppm, and 500 ppb, and the concentration range may be within any combination of these lower and upper limits, and more specifically, may be 100 ppb to 10 ppm, 100 ppb to 100 ppm, or 1 ppm to 1000 ppm.

[0035] Preferably, the concentration of natural wine lactone added to consumer goods is 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, or 40% by weight or more of the above-mentioned wine lactone concentration range. The inventors have confirmed that wine lactone containing at least 20% by weight of the natural form can exhibit effects similar to those of natural wine lactone. For example, as shown in the examples below, wine lactone containing approximately 40% by weight of the natural form exhibits effects almost equivalent to those of the natural form. Thus, as a non-limiting example of the present invention, the concentration of natural wine lactone added to a consumer product may be in the range of 20 ppt to 1000 ppm, including, for example, 20 ppt to 500 ppm, 20 ppt to 200 ppm, 25 ppt to 250 ppm, 30 ppt to 300 ppm, 35 ppt to 350 ppm, or 40 ppt to 400 ppm, with other preferred concentration ranges being 2 ppb to 20 ppm, 2.5 ppb to 25 ppm, 3 ppb to 30 ppm, 3.5 ppb to 35 ppm, or 4 ppb to 40 ppm.

[0036] In particular, examples of concentration ranges that can improve the intensity of the fragrance without causing substantial deterioration of the fragrance include 2 ppb to 1 ppm, 2.5 ppb to 1.3 ppm, 3 ppb to 1.5 ppm, 3.5 ppb to 1.8 ppm, 4 ppb to 2 ppm, 20 ppb to 200 ppb, 25 ppb to 250 ppb, 30 ppb to 300 ppb, 35 ppb to 350 ppb, and 40 ppb to 400 ppb. Other examples of preferred concentration ranges include 20 ppb to 200 ppm, 25 ppb to 250 ppm, 30 ppb to 300 ppm, 35 ppb to 350 ppm, 40 ppb to 400 ppm, 200 ppb to 200 ppm, 250 ppb to 250 ppm, 300 ppb to 300 ppm, 350 ppb to 350 ppm, and 400 ppb to 400 ppm.

[0037] The consumer goods to which the present composition is added are not particularly limited as long as they are not foods or beverages. As exemplified in the Examples below, the inventors have confirmed that the effects of the present invention are achieved in various consumer goods with diverse physical properties. Representative examples of preferred consumer goods include cosmetics, daily necessities, health and hygiene products, and additives for their production (typically fragrance compositions). More specifically, perfumes (eau de cologne, eau de toilette, eau de parfum, parfum, etc.); hair care products (shampoo, conditioner, hair styling products (hair cream, hair wax, hair balm, pomade, etc.)); cosmetics (mascara, eyebrow makeup, foundation, lipstick, lip balm, lip gloss, blush, manicure, pedicure, other nail products, etc.); skin care products (lotion, cosmetic emulsion, cosmetic cream, cosmetic gel, serum, pack, etc.); deodorant products (antiperspirant spray, deodorant sheet, deodorant cream, deodorant stick, etc.); bath additives (various types of bath additives based on inorganic salts, cooling agents, carbon dioxide gas, skin care, enzymes, and herbal medicines, etc.); suntan products (tanning products, sunscreen products, etc.); body cleansers (face washes (face soap, facial cleansing cream, etc.), body soap, body wash, etc.); laundry agents (laundry soap, laundry detergent, disinfectant detergent, deodorizing detergent, laundry fabric softener, etc.); kitchen supplies (kitchen detergent, kitchen bleach, kitchen deodorizer, kitchen dishcloth, gloves, kitchen disinfectant, etc.); cleaning agents (cleaning detergent, cleaning bleach, cleaning agent, cleaning dishcloth, cleaning gloves, cleaning disinfectant, etc.); health and hygiene materials (tissue paper, toilet paper, disinfectant, bandages, etc.); air fresheners (air fresheners for spaces such as indoors and cars, air fresheners for various items such as daily necessities and furniture, room fragrances, etc.); animal repellents and insecticides (insect repellents, insect repellents, insecticides, pest repellents, etc.); interior materials (wallpaper, curtains, carpets, thermal insulation sheets, etc.); various materials for manufacturing consumer goods (typically fragrance compositions (details will be described later)); etc., but are not limited to these.

[0038] The present inventors have confirmed the remarkable usefulness of wine lactone, which can be added to consumer goods with a variety of fragrance notes, and can provide the aforementioned improvement effect regardless of the fragrance note.

[0039] Specific fragrance notes of consumer goods to which the composition of the present invention can be added include citrus notes such as lemon, orange, grapefruit, lime, yuzu, sudachi, bergamot, tangerine, mandarin orange, and mandarin; fruit notes such as apple, strawberry, raspberry, grape, muscat, peach, pear, pear, melon, and tropical fruits (banana, pineapple, mango, mangosteen, and the like); green notes such as galbanum, violet leaf, eucalyptus, leaf green, and cassis; floral notes such as rose, jasmine, ylang-ylang, hyacinth, lily of the valley, lilac, lavender, lily, orange flower, gardenia, tuberose, magnolia, geranium, mimosa, osmanthus, iris, and peony; aldehyde notes; and citrus notes such as clove and citrus. Examples of fragrance tones include herbal and spice tones such as oak, cassia, nutmeg, cinnamon, pink pepper, juniper berry, eucalyptus, and lavender; woody tones such as sandalwood, cedarwood, and vetiver; sweet tones such as ethyl vanillin and maltol; moss tones such as oak moss; powdery tones such as coumarin and vanillin; balsam tones such as Peru balsam and tolu balsam; musk tones such as muscone and nitro musks; amber tones such as ambroxan; animal tones such as civet; anise tones such as star anise; marine tones; mint tones such as peppermint and spearmint; herb tones such as rosemary, lemongrass, basil, thyme, and patchouli; tea tones; leather tones; honey tones; earthy tones; and any combination of two or more of these fragrance tones.

[0040] Among these, representative examples of preferred fragrance tones include floral, citrus, green, herb, fruit, woody, balsamic, spice, amber, musk, ozone, marine, aquatic, oriental, gourmand, aquatic, soapy, and woody tones, as well as any combination of two or more of these. Among floral tones, particularly preferred examples, which have a high effect on improving the present composition (especially in improving lingering fragrance, volume, diffusion, fragrance release, and natural feel), include jasmine, rose, lily of the valley, iris, white floral, and any combination of two or more of these. Among fruit tones, particularly preferred examples, which have a high effect on improving the present composition (especially in improving lingering fragrance, volume, diffusion, fragrance release, and natural feel), include apple, pear, peach, tropical, berry, cassis, and any combination of two or more of these. The inventors have confirmed that the improvement effects of the present composition (especially the improvement effects on lingering fragrance, volume, diffusibility, fragrance release, and natural feel) are particularly significant in consumer goods having fragrance notes including the preferred fragrance notes exemplified in this paragraph.

[0041] In addition to the active ingredient, the composition may contain any other ingredients, such as a solvent, a dispersion medium, a fragrance-imparting ingredient, an antioxidant, or other auxiliary ingredients (specific examples are described below), but it may also consist only of the active ingredient and a solvent. When the composition contains ingredients other than the active ingredient, the concentration of the active ingredient in the composition can be determined arbitrarily, for example, depending on the degree of the effect. When the composition consists only of the active ingredient, it is sufficient that the composition consists essentially of the active ingredient based on the common knowledge of a person skilled in the art. For example, the presence of impurities remaining when these compounds are purchased as reagents is not a problem as long as they do not affect the aroma-improving effect.

[0042] As an example of the concentration of the active ingredient in the composition, when the composition substantially contains only the active ingredient, or only the active ingredient and its solvent or dispersant (specific examples will be described later), the concentration can be in the range of 10 ppb to 100%, and preferably in the range of 10 ppm to 99%.

[0043] As an example of the concentration of the active ingredient in the composition, particularly when the composition contains ingredients other than the active ingredient and its solvent, the concentration of the active ingredient in the composition can be determined arbitrarily depending on the target to which the composition is to be added and the fragrance characteristics, as described above, and may be set to an appropriate concentration so that the active ingredient can be added at a concentration that can produce the aforementioned effect (for example, the above-mentioned range of 1 ppt to 100 ppm). For example, the range is 10 ppm to 99%, more specifically, the lower limit is 10 ppm, 100 ppm, 1000 ppm, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95%, and the upper limit is 99%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 1000 ppm, or 100 ppm. The range can be any combination of these lower and upper limits, but is not limited to these. Although it depends on the formulation of the composition, etc., if the concentration of the active ingredient in the composition is 10 ppm to 90%, the above-mentioned effect is easily achieved without the aroma derived from the active ingredient being excessively prominent. However, depending on the composition, the aroma of the object to which it is added, and other conditions, the active ingredient may be contained at a concentration outside the range of 10 ppm to 90%.

[0044] (Fragrance Composition) A fragrance composition according to an embodiment of the present invention (hereinafter sometimes referred to as the present fragrance composition) is one aspect of the present composition, and can be added to consumer goods as one of the raw materials for producing consumer goods. Specific examples of the present fragrance composition include so-called fragrance compositions, which are fragrance compositions to be added to consumer goods other than foods and beverages.

[0045] The concentration of the active ingredient in the present fragrance composition can be determined arbitrarily depending on the target to which the present fragrance composition is to be added. As with the above-described present composition, the amount added can be adjusted based on the concentration of the active ingredient. Examples of the concentration of the active ingredient include a range of 1 ppb to 20% based on the total mass of the fragrance composition. More specifically, the concentration can be within any of the following ranges: 10 ppb to 10%, 100 ppb to 1%, or 10 ppb to 100 ppm, but is not limited to these.

[0046] The present fragrance composition may also contain other optional compounds or ingredients in addition to the present active ingredient.

[0047] Specific examples of optional other ingredients that may be contained in the present fragrance composition in addition to the present active ingredient include various types of fragrance compounds, fragrance compositions, colorants, vitamins, functional substances, fish extracts, livestock meat extracts, animal and plant extracts, animal and plant oils and fats, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, emulsifiers, specific gravity adjusters, antioxidants, etc. Examples include natural essential oils, natural fragrances, and synthetic fragrance compounds described in "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors, published January 14, 2000," "Survey on the Actual Use of Food Flavoring Compounds in Japan" (Ministry of Health, Labour and Welfare Research Report, 2000, Japan Flavor and Flavor Manufacturers' Association, published March 2001), and "Synthetic Flavors: Chemistry and Product Knowledge" (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavors Editorial Committee, Chemical Daily Co., Ltd.).

[0048] More specific examples of fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, myrcene, camphene, and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene, and 1,3,5-undecatriene.

[0049] Examples of the alcohol compound include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, and terpineol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0050] Examples of the aldehyde compound include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamaldehyde, amylcinnamaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolylaldehyde.

[0051] Examples of the ketone compounds include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, methyl dihydrojasmonate, and Iso E Super; diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethyl maltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene degradation products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0052] Examples of the furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

[0053] Examples of the ester compound include aliphatic esters such as ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl caproate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, and terpenyl acetate; and aromatic esters such as benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0054] Examples of the lactone compound include saturated or unsaturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, 7-decen-4-olide, and 2-decen-5-olide.

[0055] Examples of the acid compound include saturated or unsaturated fatty acids such as acetic acid, butyric acid, octanoic acid, isovaleric acid, caproic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0056] Examples of the nitrogen-containing compound include pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine.

[0057] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, and furfuryl mercaptan.

[0058] Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, labdanum, elderflower, and clary sage.

[0059] Examples of various animal and plant extracts include herb or spice extracts, various tea extracts such as green tea, black tea, or oolong tea, milk or dairy products, and various enzymatic decomposition products thereof using lipase and / or protease.

[0060] The fragrance tone of the present fragrance composition is not particularly limited. As mentioned above, wine lactone, the active ingredient of the present invention, can exert the above-mentioned effects as an active ingredient when added to consumer goods, regardless of the fragrance tone of the fragrance composition. Specifically, citrus notes such as lemon, orange, grapefruit, lime, yuzu, sudachi, bergamot, tangerine, and mandarin orange; fruit notes such as apple, banana, pineapple, strawberry, grape, peach, pear, and tropical fruits; green notes such as galbanum and violet leaf; floral notes such as rose, jasmine, ylang-ylang, hyacinth, lily of the valley, lilac, lavender, and lily; aldehyde notes; sweet notes such as clove, pepper, cassia, and nutmeg. Examples of suitable fragrance notes include spice notes, woody notes such as sandalwood and cedarwood, sweet notes such as ethyl vanillin and maltol, moss notes such as oakmoss, powdery notes such as coumarin and vanillin, balsam notes such as Peru balsam and tolu balsam, musk notes such as muscone and nitro musks, amber notes such as ambroxan, animal notes such as civet, anise notes such as star anise, marine notes, mint notes such as peppermint and spearmint, leather notes, honey notes, and earthy notes. Among these, floral notes, citrus notes, green notes, herbal notes, fruit notes, woody notes, balsam notes, spice notes, amber notes, musk notes, ozone notes, marine notes, aquatic notes, oriental notes, gourmand notes, aquatic notes, and soap notes are cited as typical examples of preferred fragrance notes, and the present inventors have confirmed that the improving effects of the present composition (particularly the effects of improving lingering fragrance, volume, diffusibility, fragrance release, and natural feel) are particularly significant with these fragrance notes. Among floral scents, the present composition has a particularly high improving effect (especially the improving effect on lingering fragrance, volume, diffusion, fragrance release, and natural feel), and preferred examples thereof include jasmine, rose, lily of the valley, iris, white floral, etc. Among fruit scents, the present composition has a particularly high improving effect (especially the improving effect on lingering fragrance, volume, diffusion, fragrance release, and natural feel), and preferred examples thereof include apple, pear, peach, tropical, berry, cassis, etc.

[0061] The fragrance composition of the present invention is preferably in the form of a solution in which the composition of the present invention and other components that may be included as needed are dissolved in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or other solid preparations (such as solid fats).

[0062] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, dipropylene glycol, etc. Examples of oil-soluble solvents include vegetable oils, animal oils, refined oils (for example, processed oils such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, triethyl citrate, etc.

[0063] Furthermore, to prepare an emulsion preparation, the present composition and / or the present composition containing the present composition can be emulsified with a water-soluble solvent and an emulsifier. The emulsification method is not particularly limited, and a highly stable emulsion can be obtained by emulsifying using various types of emulsifiers that have been conventionally used, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, Quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein Quillaja saponin, or sodium caseinate, using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, or the like. The amount of these emulsifiers used is not strictly limited and can vary over a wide range depending on the type of emulsifier used, but is usually within the range of about 0.01 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight, per part by weight of the present composition to which wine lactone has been added. Furthermore, in order to stabilize the emulsified state, the emulsion may contain, in addition to water, one or a mixture of two or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup.

[0064] The emulsion thus obtained can be dried, if desired, to form a powder formulation. During powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as needed. The amounts of these can be selected appropriately depending on the desired properties of the powder formulation.

[0065] Examples of consumer goods to which the composition can be added are as described in the section "Consumer Goods Additive Composition." The fragrance composition of the present invention is particularly effective in improving the intensity of fragrance, regardless of the type of consumer good to which the composition can be added.

[0066] (Method for manufacturing consumer goods / Method for improving the aroma of consumer goods) A method for manufacturing consumer goods according to one embodiment of the present invention (hereinafter sometimes referred to as the manufacturing method) includes a step of adding the composition to a consumer good (excluding food and beverages). When the composition consists essentially of wine lactone or wine lactone and its solvent, the manufacturing method can be said to include a step of adding wine lactone to the consumer good (the same applies hereinafter).

[0067] By adding an effective amount of the present composition containing the present active ingredient to a consumer good, the aroma of the consumer good can be improved (typically achieving the above-mentioned effect). Therefore, the present manufacturing method can be rephrased as a method for improving the aroma of a consumer good, which includes the step of adding the present composition to the consumer good (hereinafter, sometimes referred to as the present aroma improving method).

[0068] In the present production method and aroma improving method, the consumer goods are not particularly limited as long as they are not foods or beverages, and specific examples are as described above in the "Consumer Goods Additive Composition" section.

[0069] In the present production method and the present aroma improving method, the amount of the present active ingredient to be added to the consumer product can be set arbitrarily depending on the desired degree of the effect and the type and form of the consumer product. In this case, examples of the concentration of the present active ingredient in the consumer product are as described above in the section "Consumer Product Additive Composition."

[0070] In the present production method and aroma improving method, there are no particular limitations on the method for adding the present composition to consumer goods, nor on the timing for adding the present composition to consumer goods.

[0071] The present invention will be explained in more detail below with reference to examples, although the present invention is not limited to these examples.

[0072] Example 1: Wine lactone (a mixture of stereoisomers) was obtained using a known synthesis method (the method described in Japanese Patent No. 5,328,564). (Hereinafter, this wine lactone will be referred to as wine lactone 1). Natural wine lactone ((3S,3aS,7aR) form) accounted for approximately 40% by mass of this wine lactone 1. The isomer ratio of the various wine lactones contained in wine lactone 1 was approximately (3S,3aS,7aR):(3R,3aR,7aS):(3R,3aS,7aR):(3S,3aR,7aS)=4:4:1:1. Ethanol solutions of wine lactone 1 at various concentrations (hereinafter, referred to as the "ethanol solutions") and propylene glycol solutions of various concentrations (hereinafter, referred to as the "propylene glycol solutions") were prepared. These were used in the following examples as one embodiment of the present composition.

[0073] Example 2 Commercially available shampoos 1 to 4 were prepared. The fragrance notes of each shampoo were as shown in Table 1 below. The ethanol solution of the present invention was added to each of the commercially available shampoos 1 to 4 so that the concentration of wine lactone 1 was as shown in Table 1 below, thereby preparing shampoos according to one embodiment of the present invention (Invention Products 1-1 to 1-20).

[0074] Meanwhile, a bundle of black human hair was prepared and wetted with hot water.

[0075] Then, shampoo (Products of the Invention 1-1 to 1-20) was applied to the hair strands wetted with hot water and worked into lather by hand, after which the hair strands were rinsed thoroughly with hot water of the same temperature, drained, and dried for 1 to 3 days.

[0076] During the above process, the scent perceived was evaluated at the following times (1) to (5): (1) The scent of the shampoo immediately after the ethanol solution was added to the shampoo container and mixed thoroughly; (2) The scent around the hot water when each shampoo and hot water were placed in a plastic cup and lathered; (3) The scent of the hair strand that had been drained after rinsing; (4) The scent of the hair strand that had been left to dry naturally for one day after draining; (5) The scent of the hair strand that had been left to dry naturally for three days after draining.

[0077] For the fragrance evaluation, 12 perfumers with over 7 years of fragrance-making experience were selected as panelists, and they were asked to comment on the fragrance they perceived at times (1) to (5) using commercially available shampoos 1 to 4 (without the addition of the ethanol solution of the present invention) as control products, in terms of diffusion, fragrance release, volume, and lingering, as well as any other changes in the fragrance they perceived.

[0078] Regarding lingering fragrance, the fragrances (3) to (5) were compared with the fragrance perceived at timing (1) or (2).

[0079] Regarding diffusion, the maximum distance at which a scent similar to that of the source could be smelled when moving away from the source of the scent was compared with that of the control product.

[0080] Comments made by the panelists are shown in Table 1.

[0081]

[0082] As shown in Table 1, it was confirmed that the composition of the present invention containing wine lactone can improve the scent of shampoos with various fragrances.

[0083] Example 3 Commercially available fabric softeners 1 to 4 (hereinafter referred to as Commercial Fabric Softeners 1 to 4) were prepared. The fragrance notes of each fabric softener were as shown in Table 2 below. The ethanol solution of the present invention was added to each of the Commercial Fabric Softeners 1 to 4 so that the concentration of wine lactone 1 was as shown in Table 2 below, thereby preparing fabric softeners according to one embodiment of the present invention (Invention Products 2-1 to 2-20).

[0084] On the other hand, commercially available towels were prepared.

[0085] Approximately 0.5 g of each of the commercially available softener and the softener of the present invention was added to approximately 1 L of water and stirred thoroughly to prepare a uniformly dispersed softener dispersion (hereinafter, simply referred to as a dispersion). Commercially available towels were immersed in each dispersion. After immersion, the towels were dehydrated and air-dried for approximately one day.

[0086] During the above process, the scent perceived was evaluated at the following times (1) to (4): (1) The scent of the fabric softener immediately after the ethanol solution was added to the fabric softener container and mixed thoroughly, (2) The scent around the dispersion immediately after preparation, (3) The scent of the towel immediately after spin-drying, and (4) The scent of the towel left to dry naturally for one day after spin-drying.

[0087] For the fragrance evaluation, 12 perfumers with seven or more years of experience in fragrance blending were selected as panelists, and they were asked to comment on the diffusion, fragrance release, volume, and lingering of the fragrance perceived at times (1) to (4) using commercially available fabric softeners 1 to 4 (without the addition of the ethanol solution of the present invention) as control products, and also to comment on other areas for improvement in the fragrance they perceived.

[0088] Regarding lingering fragrance, the fragrances (3) and (4) were compared with the fragrances perceived at the timings (1) and (2).

[0089] Regarding diffusion, the maximum distance at which a scent similar to that of the scent source (fabric softener, dispersion, or towel) could be smelled was compared with that of a control product.

[0090] Comments made by the panelists are shown in Table 2.

[0091]

[0092] As shown in Table 2, it was confirmed that the composition of the present invention containing wine lactone can improve the scent of fabric softeners with various fragrances.

[0093] Example 4 Commercially available indoor fragrances 1 to 3 were prepared (fragrances 1 and 2 were oil-based, and fragrance 3 was water-based). The fragrance notes of each fragrance were as shown in Table 3 below. The propylene glycol solution of the present invention was added to each of the commercially available fragrances 1 to 3 so that the concentration of wine lactone 1 was as shown in Table 3 below, to prepare fragrances according to one embodiment of the present invention (Invention Products 3-1 to 3-15).

[0094] Then, each of the commercially available air freshener and the air freshener of the present invention was left standing in a room of approximately 10 square meters and approximately 2.4 m in height (which could be opened and closed with a door) for approximately 3 hours to allow the scent to evaporate, and then the scent in the room was evaluated.

[0095] For the fragrance evaluation, 12 perfumers with seven or more years of experience in perfumery were selected as panelists, and they were asked to comment on the diffusion, fragrance release, and volume of commercially available fragrances 1 to 3 (without the addition of the propylene glycol solution of the present invention) as control products, as well as on any other areas for improvement in the fragrance that they perceived.

[0096] Regarding diffusion, the scent felt when the door to the room was opened was compared with that of the control product.

[0097] Comments made by the panelists are shown in Table 3.

[0098]

[0099] As shown in Table 3, it was confirmed that the composition of the present invention containing wine lactone can improve the scent of various fragrances.

[0100] Example 5 Commercially available bath additives 1 and 2 were prepared (Bath additive 1 was liquid, and Bath additive 2 was tablet). The fragrance notes of each bath additive were as shown in Table 4 below. The present ethanol solution was added to each of the commercially available bath additives 1 and 2 so that the concentration of wine lactone 1 was as shown in Table 4 below, to prepare bath additives (consumer goods) according to one embodiment of the present invention (Invention Products 4-1 to 4-10). The addition of the present ethanol solution to Bath additive 2 was carried out by immersing the tablets of Bath additive 2 in the present ethanol solution.

[0101] Approximately 2.5 g of each of the commercially available bath additives and the bath additives of the present invention was added to approximately 3 L of hot water at about 40°C and dissolved thoroughly, and the fragrance rising from the hot water after the bath additives had dissolved was evaluated.

[0102] For the fragrance evaluation, 12 perfumers with over 7 years of experience in perfumery were selected as panelists and asked to comment on the diffusion, fragrance release, volume and persistence of commercially available fragrances 1 and 2 (without the addition of the ethanol solution of the present invention) as control products, as well as on any other improvements in the fragrance they perceived.

[0103] Regarding persistence, the scent immediately after dissolving in hot water was compared with the scent approximately 30 minutes after dissolving.

[0104] Regarding diffusion, the maximum distance at which a scent similar to that from the source of the scent (hot water) could be smelled was compared with that of a control product.

[0105] Comments made by the panelists are shown in Table 4.

[0106]

[0107] As shown in Table 4, it was confirmed that the composition of the present invention containing wine lactone can improve the scent of bath additives with various fragrance tones.

[0108] Example 6 Basic blended fragrance compositions with the fragrance notes of peach, lime, mango, lily, lilac, lily of the valley, and jasmine were prepared in fragrance bottles according to the formulations shown in Tables 5 to 11 below.

[0109]

[0110]

[0111]

[0112]

[0113]

[0114]

[0115]

[0116] The ethanol solution of the present invention was added to each basic blend fragrance composition so that the concentration of wine lactone 1 was 5 ppm, thereby preparing fragrance compositions according to one embodiment of the present invention (Products 5-1 to 5-7 of the present invention).

[0117] Then, for each fragrance note, the fragrance of the product of the present invention was evaluated using the basic blended fragrance composition as a control.

[0118] For the fragrance evaluation, 12 perfumers with over seven years of experience in perfumery were selected as panelists and asked to comment on the diffusion, fragrance release, volume and lingering fragrance compared to the control product, as well as any improvements in the fragrance they perceived.

[0119] Regarding lingering fragrance, each fragrance composition of Invention Products 5-1 to 5-7 was impregnated into a scent paper immediately after preparation, and the scent paper was left at room temperature for one day, after which the fragrance intensity was compared with that of each fragrance composition that did not contain wine lactone 1.

[0120] Regarding diffusion, the limit distance at which a scent similar to that of the scent source (fragrance composition) could be smelled when moving away from the scent source was compared with that of a control product.

[0121] Comments made by the panelists are shown in Table 12.

[0122]

[0123] As shown in Table 12, it was confirmed that the present composition containing wine lactone can improve the scent of fragrance compositions with various fragrance notes.

[0124] Example 7 A rose-like basic blend fragrance composition was prepared in a fragrance bottle according to the formulation shown in Table 13 below.

[0125]

[0126] The ethanol solution of the present invention was added to this rose-like basic blend fragrance composition so that the concentration of wine lactone 1 became 5 ppm, thereby preparing a fragrance composition according to one embodiment of the present invention (Product 6-1 of the present invention).

[0127] In addition, γ-nonalactone was prepared as a compound having a structure similar to that of wine lactone, and a comparative fragrance composition was prepared by adding γ-nonalactone to the rose-like basic blend fragrance composition to a concentration of 5 ppm (Comparative Product 6-1).

[0128] In addition, sotolone was prepared as a compound having a structure similar to that of wine lactone, and added to the rose-like basic blend fragrance composition to a concentration of 5 ppm to prepare a comparative fragrance composition (Comparative Product 6-2).

[0129] The fragrance of the product of the present invention and the comparative product was evaluated using the rose-like basic blend fragrance composition as a control.

[0130] For the fragrance evaluation, five perfumers with over 10 years of perfumery experience were selected as panelists and asked to comment on the diffusion, fragrance release, volume, and natural feel of the fragrance compared to the control product.

[0131] Regarding diffusion, the limit distance at which a scent similar to that of the scent source (fragrance composition) could be smelled when moving away from the scent source was compared with that of a control product.

[0132] Comments made by the panelists are shown in Table 14.

[0133]

[0134] As shown in Table 14, it was confirmed that the composition of the present invention containing wine lactone can improve the scent of the rose-like fragrance composition, and exhibits a superior effect to that of γ-nonalactone and sotolon added in the comparative products.

[0135] Example 8 Natural wine lactone was isolated from wine lactone 1 prepared in Example 1.

[0136] Additionally, commercially available lemon essential oil, bergamot essential oil, yuzu essential oil, peppermint essential oil, juniper berry essential oil, patchouli essential oil, and vetiver essential oil (10% dipropylene glycol) were prepared.

[0137] In addition, we prepared commercially available apple-scented body soap, pear-scented hair treatment, mangosteen-scented hand soap, blackcurrant-scented antiperspirant, and osmanthus-scented hair oil.

[0138] Natural wine lactone was then added to each commercially available essential oil and each commercially available cosmetic product at the concentrations shown in Tables 15 (for each essential oil) and 16 (for each cosmetic product) below, and a sensory evaluation was conducted in terms of fragrance diffusion, fragrance release, volume, natural feel, and lingering fragrance, using each commercially available essential oil and each commercially available cosmetic product without added natural wine lactone as controls.

[0139] In the sensory evaluation, 20 well-trained panelists with 10 years or more of experience were asked to select one of the following evaluation symbols compared to the control product: 4 points: significantly improved, 3 points: improved, 2 points: slightly improved, 1 point: not improved, and freely comment on the difference in aroma they perceived.

[0140] The methods for checking the fragrance diffusion, fragrance release, volume, natural feel, and lingering fragrance were as follows.

[0141] Regarding the lingering fragrance of each essential oil, scent paper was impregnated with each of the essential oils immediately after preparation of Invention Products 7-1 to 7-21, and the scent paper was left at room temperature for one day, after which the scent intensity was compared with that of each essential oil that did not contain natural wine lactone. Regarding diffusibility, the limit distance at which the scent could be smelled similar to that of the scent source (essential oil) when moving away from the scent source was compared with that of the control product.

[0142] Regarding the lingering fragrance of each cosmetic product, immediately after preparation of Invention Products 8-1 to 8-18, each cosmetic product was dropped onto a paper towel, and the paper towel was left at room temperature for one day, after which the fragrance intensity was compared with that of each cosmetic product that did not contain natural wine lactone. Regarding diffusion, the limit distance at which a fragrance similar to that from the fragrance source (cosmetic product) could be smelled when moving away from the source was compared with that of the control product.

[0143] Tables 15 and 16 show the average evaluation scores selected by the most panelists and representative comments.

[0144]

[0145]

[0146] As shown in Tables 15 and 16, natural wine lactone was able to significantly improve the fragrance diffusion, aroma release, volume, natural feel, and lingering fragrance of the various fragrance notes listed in Tables 15 and 16.

[0147] Example 9 The following fragrance test was carried out using wine lactone 1 ((natural (3S, 3aS, 7aR): natural enantiomer (3R, 3aR, 7aS): diastereomer (3R, 3aS, 7aR): diastereomer (3S, 3aR, 7aS) = 4:4:1:1)) prepared in Example 1.

[0148] Additionally, commercially available lemon essential oil, bergamot essential oil, yuzu essential oil, peppermint essential oil, juniper berry essential oil, patchouli essential oil, and vetiver essential oil (10% dipropylene glycol) were prepared.

[0149] In addition, we prepared commercially available apple-scented body soap, pear-scented hair treatment, mangosteen-scented hand soap, blackcurrant-scented antiperspirant, and osmanthus-scented hair oil.

[0150] Wine lactone 1 from Example 1 was then added to each of the commercially available essential oils and each of the commercially available cosmetic products at the concentrations shown in Tables 17 and 18 below, and a sensory evaluation was conducted in terms of fragrance diffusion, fragrance release, volume, natural feel, and lingering fragrance, using each of the commercially available essential oils and each of the commercially available cosmetic products as control items.

[0151] In the sensory evaluation, 20 well-trained panelists with 10 years or more of experience were asked to select one of the following evaluation symbols compared to the control product: 4 points: significantly improved, 3 points: improved, 2 points: slightly improved, 1 point: not improved, and freely comment on the difference in aroma they perceived.

[0152] The methods for confirming the fragrance diffusion, fragrance release, volume, natural feel, and lingering fragrance were the same as in Example 8. The essential oils were designated as Invention Products 9-1 to 9-21, and the cosmetics were designated as Invention Products 10-1 to 10-18.

[0153]

[0154]

[0155] As shown in Tables 17 and 18, Wine Lactone 1 significantly improved the aroma diffusion, aroma release, volume, natural feel, and lingering aroma of the various aroma notes listed in Tables 17 and 18. Furthermore, when comparing the results in Tables 15 and 16, which show the results using natural wine lactone, with the results in Tables 17 and 18, which show the results using Wine Lactone 1 (approximately 40% natural wine lactone), the results were nearly the same, although the natural wine lactone received a slightly higher rating. This confirms that wine lactone containing at least 40% natural wine lactone can achieve the same high aroma-improving effect as natural wine lactone.

Claims

1. A composition for additives to consumer goods (excluding compositions for additives to food and beverages) containing wine lactone.

2. The consumer product additive composition according to claim 1, wherein 20% or more of the wine lactones are natural wine lactones.

3. The consumer goods additive composition according to claim 1, which is used to improve the diffusion, lingering fragrance, volume, fragrance release and / or natural feel of the fragrance of consumer goods.

4. The consumer goods additive composition according to claim 1, which is used to add floral, citrus, fruity and / or woody scented consumer goods.

5. A method for producing a consumer product, comprising the step of adding the composition of claim 1 to a consumer product (excluding food and beverages).

6. The method for producing a consumer product according to claim 5, wherein in said step, the composition is added so that the wine lactone has a concentration of 100 ppt to 1000 ppm relative to the total mass of the consumer product.

7. A method for improving the aroma of consumer goods (excluding food and beverages), comprising the step of adding the composition according to claim 1 to the consumer goods.

8. Consumer product additives (excluding food and beverage additives) containing natural wine lactone as an active ingredient.

9. The additive for consumer goods (excluding additives for food and beverages) according to claim 8, further comprising a stereoisomer of wine lactone of natural wine lactone.

10. A consumer goods additive (excluding food and beverage additives) according to claim 9, wherein the stereoisomeric wine lactone is the enantiomer, diastereomer 1, and diastereomer 2 of natural wine lactone.

11. The consumer goods additive (excluding food and beverage additives) according to claim 10, wherein the ratio of natural wine lactone, natural wine lactone enantiomer, diastereomer 1, and diastereomer 2 is in the range of 30:30:1:1 to 10,000:1:1:

1.

12. An agent for improving the floral, green, citrus, fruity and / or woody notes of consumer goods, which contains natural wine lactone as an active ingredient.