Oral care compositions

Abstract

The present inventions relates to oral care compositions comprising or consisting of: component (a) comprising safraleine; component (b) comprising citral; and optionally component (c), which is selected from the group consisting of L-menthone, eugenol, cis-3-hexenol, thymol, toscanol, ebanol, hexyl acetate, methyl salicylate, gamma decalactone, gamma undecalactone, cassyrane, vanillin, dimethyl anthranilate, α-ionone, carvone, eucalyptol or mixtures and / or isomers thereof, wherein the oral care composition is adapted to reduce or eliminate malodor. The invention further relates to the use of the oral care compositions to reducing and / or eliminating malodor.

Description

[0001] Oral Care Compositions

[0002] The present invention relates to oral composition that provide effective means to counteract malodors, especially those generated in the oral cavity.

[0003] BACKGROUND OF THE INVENTION

[0004] Halitosis, commonly known as bad breath, refers to an unpleasant odor that originates from the mouth. It can be a temporary condition or a chronic problem affecting individuals of all ages.

[0005] Halitosis can be caused by various factors, including but not limited to: poor oral hygiene like inadequate brushing and flossing can lead to the accumulation of food particles and bacteria in the mouth, resulting in bad breath; dental issues like cavities, gum disease, and oral infections; dry mouth, where insufficient saliva production can cause dry mouth, leading to the growth of odor-causing bacteria; certain foods and drinks like consuming strong-smelling foods like garlic, onions, and coffee can temporarily cause bad breath; tobacco use can leave a foul smell in the mouth; even medical conditions can be a symptomatic of among others respiratory infections, sinusitis, gastrointestinal disorders, or liver and kidney problems

[0006] There are some known ways to prevent or manage halitosis like maintaining generally good oral hygiene including brushing your teeth at least twice a day, flossing daily, and using an antibacterial mouthwash; cleaning your tongue with a tongue scraper or brush to remove bacteria and debris from the surface of your tongue; staying hydrated by consuming plenty of water to promote saliva production and prevent dry mouth; generally avoiding tobacco products or limiting strong-smelling foods and drinks that are known to cause bad breath. Experts also recommend regular dental check-ups, routine cleanings and to address any dental issues promptly.

[0007] It goes without saying that halitosis can be an embarrassing and bothersome condition. Even though it is often preventable and treatable with proper oral hygiene and lifestyle choices, current lifestyles of the population require solutions, which can effectively counter or manage this condition.

[0008] WO 2016 / 001761 discloses lactone-based compositions for malodor elimination. WO 2011 / 123601 discloses compounds of specific structure which aim to control whole mouth malodor. On the other hand, WO 2008 / 016855 discloses (iso)menthone and optionally carophyllene based compositions for particularly garlic and onion malodors.

[0009] However, there remains a need in the art to provide effective solutions to counteract halitosis and thereby improve the well-being of consumers suffering from this problem.

[0010] SUMMARY OF THE INVENTION

[0011] In a first aspect, the present invention or disclosure relates to an oral care composition comprising or consisting of:

[0012] - component (a) comprising safraleine;

[0013] - component (b) comprising citral; and

[0014] - optionally component (c), which is selected from the group consisting of (L-)menthone, eugenol, cis-3- hexenol, thymol, toscanol, ebanol, hexyl acetate, methyl salicylate, gamma decalactone, gamma undecalactone, cassyrane, vanillin, dimethyl anthranilate, a-ionone, carvone, eucalyptol or mixtures and / or isomers thereof, wherein the oral care composition is adapted to reduce or eliminate malodor.

[0015] In a second aspect, the present invention or disclosure relates to a method of reducing and / or eliminating oral malodor, preferably malodor generated by contacting either garlic and / or coffee and / or onion with the oral cavity, comprising the steps of: a. providing an oral care composition, as described herein, in an effective amount as part of a flavor composition, as described herein; b. incorporating the flavor composition into a consumer product; c. applying the consumer product by suitable means to the oral cavity.

[0016] In a third aspect, the present invention or disclosure relates to a use of the oral care composition, as described herein, for reducing and / or eliminating malodor, preferably malodor generated by contacting either garlic and / or coffee and / or onion with the oral cavity.

[0017] The inventors have surprisingly discovered that oral care compositions based on component (a) comprising safraleine (i.e. 2,3,3-trimethyl indan-1-one) and component (b) comprising citral, optionally in combination with other components, provides effective means to counter oral malodor, especially malodor generated by coffee, garlic and / or onion.

[0018] BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 01 shows the malodor strength of two compositions FC-01 and FC-02 as well as control FC-00 over 30 minutes.

[0020] Figure 02 shows the flavor strength of two compositions FC-01 and FC-02 as well as control FC-00 over 30 minutes.

[0021] Figure 03 shows the flavor strength of composition FC-01 , added at different levels, as well as control FC-00 over 30 minutes.

[0022] DEFINITIONS

[0023] The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims.

[0024] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a non-exclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language “comprises . . .a,” “contains . . . a,” “has . . . a,” or “includes . . .a” does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

[0025] The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

[0026] The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of non-limiting, illustrative embodiments, these terms are defined to be within 10% of recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1 % of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1 % of a recited value.

[0027] It should be understood that when an amount in weight percent is described in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 10" is to be read as indicating each and every possible number along the continuum between about 1 and about 10. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all points within the range. All percentages and ratios are calculated by weight unless otherwise indicated.

[0028] As used herein, the term “adapted to reduce or eliminate malodor” means that the oral care compositions, as described herein, are effective to reduce or eliminate oral malodor. The reduction or elimination of the oral malodor can be evaluated or determined by testing the oral care compositions, among others, in a trained sensory panel or even directly with customers. The testing can then determine if there is a perceptible reduction or elimination of the oral malodor before and after use of a product comprising the oral care composition, either directly or as part of a flavor composition. A non-limiting example of such a sensory evaluation is provided in the example section.

[0029] As used herein, “malodor” refers especially to oral malodor. Various type of oral malodors are encompassed herein such as but not limited to malodors caused by garlic, onion, coffee, tobacco. Some of the characteristic sulphurous compounds that characterize said odors include, but are not limited to, allicin and diallyl sulfide (garlic), ally propyl sulfide (onion) and dimethyl sulfide (coffee).

[0030] DETAILED DESCRIPTION

[0031] Preferred and / or optional features of the invention will now be set out. Any aspect of the invention may be combined with any other aspect of the invention unless the context demands otherwise. Any of the preferred or optional features of any aspect may be combined, singly or in combination, with any aspect of the invention, as well as with any other preferred or optional features, unless the context demands otherwise. Oral Care Compositions

[0032] In a first aspect the present inventions relates to an oral care composition comprising or consisting of: component (a) comprising safraleine; component (b) comprising citral; and optionally component (c), which is selected from the group consisting of (L-)menthone, eugenol, cis-3-hexenol, thymol, toscanol, ebanol, hexyl acetate, methyl salicylate, gamma decalactone, gamma undecalactone, cassyrane, vanillin, dimethyl anthranilate, a-ionone, carvone, eucalyptol or mixtures and / or isomers thereof, wherein the oral care composition is adapted to reduce or eliminate malodor.

[0033] As used herein, “oral care compositions” relates to the defined compositions comprising or consisting of component (a), component (b) and optionally component (c), as described herein.

[0034] In the search for effective ingredients for counteracting oral malodor, a large number of ingredients were firstly tested for their initial performance against oral malodors. While a few of the ingredients were revealed to be active at counteracting oral malodors, safraleine was found to be particularly effective. This was a surprising result as safraleine is not known, to the best knowledge, to be effectively used in oral care compositions.

[0035] The oral care composition comprises or consists of component (a) safraleine. Safraleine is also known by its chemical structure 2,3,3-trimethyl indan-1-one and is commercially available from Givaudan under the trade name SAFRALEINE™.

[0036] In a particular or preferred embodiment, component (a) is present from about 0.001 % to about 10 %, based on the total weight of the oral care composition. In another particular or preferred embodiment, component (a) may be present at least about 0.01 %, preferably at least about 0.1 % and even more preferably at least about 1 %, based on the total weight of the oral care composition.

[0037] The oral care composition comprises or consists of component (b) comprising citral. As used herein, component (b) refers to “added or exogenous” citral into an oral care composition. The added or exogenous citral may be provided by incorporating either neat citral or using a naturally occurring citral- containing source. As used herein, citral refers to both the geometric isomers; the E-isomer named geranial (trans-citral; a-citral or citral A) and the Z-isomer named neral (cis-citral; p-citral or citral B). In a particular embodiment the component (b) comprising citral comprises a mixture of the geometric isomers. In a particular embodiment, the ratio of the E:Z isomers is about 55:45 or even 70:30.

[0038] In a particular or preferred embodiment, component (b) is present from about 0.1 % to about 50 %, based on the total weight of the oral care composition. In another particular or preferred embodiment, component (b) may be present at least about 1 %, preferably at least about 2 % and even more preferably at least about 5 %, based on the total weight of the oral care composition.

[0039] As used herein, the component (b) is an “added or exogenous” component i.e different from any component (b) that may be contained in components other than component (b) comprised in the oral care compositions described herein.

[0040] Component (b) may be obtained from natural sources such as, but not limited to, lemon myrtle, Litsea citrate, Litsea cubeba, lemongrass, lemon tea-tree, Ocimum gratissimum, Lindera citriodora, Calypranthes parriculata, petitgrain, lemon verbena, lemon ironbark, lemon balm, lime, lemon, orange or the lipid fraction (essential oil) of Australian ginger. The oral care composition may additionally comprise or consist of a component (c), which is selected from the group consisting of L-menthone, eugenol, cis-3-hexenol, thymol, toscanol, ebanol, hexyl acetate, methyl salicylate, gamma decalactone, gamma undecalactone, cassyrane, vanillin, dimethyl anthranilate, a-ionone, carvone or mixtures and / or isomers thereof.

[0041] In one particular or preferred embodiment, the component (c) may generally comprise at least one monoterpene. The monoterpenes may be selected from aliphatic, monocyclic, bicyclic monoterpenes or mixtures thereof. Examples of aliphatic monoterpenes include, but not limited to, (L)- menthone ((2S,5R)-2-lsopropyl-5-methylcyclohexanone), geraniol ((2E)-3,7-Dimethylocta-2,6-dien-1- ol), myrcene (7-Methyl-3-methylideneocta-1 ,6-diene), linalool (3,7-Dimethylocta-1 ,6-dien-3-ol), citronellol (3,7-Dimethyloct-6-en-1-ol), nerol ((2Z)-3,7-Dimethylocta-2,6-dien-1-ol) or mixtures thereof. Examples of monocyclic monoterpenes include, but not limited to carvone (2-Methyl-5-(prop-1-en-2- yl)cyclohex-2-en-1-one), thymol (5-Methyl-2-(propan-2-yl)phenol), menthol (5-Methyl-2-(propan-2- yl)cyclohexan-1-ol), limonene (1-Methyl-4-(prop-1-en-2-yl)cyclohex-1-ene), eugenol (2-Methoxy-4- (prop-2-en-1-yl)phenol), y-terpinene (4-Methyl-1-(1-methylethyl)-1 ,4-cyclohexadiene) or mixtures thereof. Examples of bicyclic monoterpenes include, but not limited to, a-pinene ((1 S,5S)-2,6,6- trimethylbicyclo[3.1 .1]hept-2-ene ((-)-a-pinene)), myrtenal (6,6-dimethylbicyclo[3.1 .1]hept-2-ene-2- carbaldehyde), camphor (1 ,7,7-Trimethylbicyclo[2.2.1]heptan-2-one), borneol (rel-(1 R,2S,4R)-1 ,7,7- Trimethylbicyclo[2.2.1]heptan-2-ol), verbenol (4,6,6-trimethylbicyclo[3.1 .1]hept-3-en-2-ol) or mixtures thereof. The present disclosure also extends to various stereoisomers, geometric isomers and / or enantiomers of the compounds mentioned.

[0042] In a particular or preferred embodiment, the monoterpenes or component (c) may be selected from (L-)menthone, eugenol, thymol, carvone, eucalyptol or mixtures and / or isomers thereof. Menthone may be contained in peppermint and / or spearmint oils, thymol may be contained in thyme and / or oregano oils, carvone may be contained in spearmint and / or caraway oils, eucalyptol may be contained in eucalyptus oil. It should be noted that other sources of component (c) are not excluded and the noted sources are only exemplary.

[0043] In one particular or preferred embodiment, the component (c) may comprise toscanol (1- cyclopropylmethyl-4-methoxybenzene) and / or ebanol (3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)- 4-penten-2-ol and isomers thereof). Toscanol is known to provides a linear anisic, sweet-spicy note of estragole (methyl chavicol), liquorice and sassafras oil character with a touch of saffron, myrtle, opoponax and carvi seeds. On the other hand, ebanol may provide a very rich and natural sandalwood note. Both the compounds are commercially available from Givaudan.

[0044] In one particular or preferred embodiment, the component (c) may by derived from the family of cassyranes. Various isomers of cassyranes are known, such as, (+)-(2S,5S)-2-tert-butyl-5-methyl-2- propyl-2,5-dihydrofuran, (-)-(2R,5R)-2-tert-butyl-5-methyl-2-propyl-2,5-dihydrofuran, (+)-(2R,5S)-2-tert- butyl-5-methyl-2-propyl-2,5-dihydrofuran, (-)-(2S,5R)-2-tert-butyl-5-methyl-2-propyl-2,5-dihydrofuran. These may be used individually or as mixtures.

[0045] In another particular or preferred embodiment, the component (c) may belong to the family of ionone compounds. Ionones may be selected from a-ionone ((3E)-4-(2,6,6-trimethylcyclohex-2-en-1- yl)but-3-en-2-one), p-ionone ((3E)-4-(2,6,6-trimethylcyclohex-1-en-1-yl)but-3-en-2-one) or y-ionone ((3E)-4-(2,2-dimethyl-6-methylenecyclohexyl)but-3-en-2-one) and mixtures and / or isomers thereof. In another particular or preferred embodiment, the component (c) may be selected from y- decalactone (5-hexyldihydro-2(3H)-furanone), y-undecalactone (5-heptyldihydrofuran-2(3H)-one) or mixtures thereof.

[0046] In another particular or preferred embodiment, the component (c) may be vanillin (4-hydroxy-3- methoxybenzaldehyde) or ethyl vanillin or mixtures thereof. The vanillin may be in pure i.e. synthetic form or derived from natural sources, as an example from Vanilla planifolia.

[0047] In another particular or preferred embodiment, the component (c) may be methyl- or dimethylanthranilate or mixtures and / or isomers thereof.

[0048] In another particular or preferred embodiment, the component (c) may be selected from hexyl acetate, cis-3-hexenol, methyl salicylate or mixtures and / or isomers thereof.

[0049] In a particular or preferred embodiment, the oral care composition comprises the component (c), which is selected from the group consisting of L-menthone, eugenol, cis-3-hexenol, thymol, toscanol, ebanol, D-carvone, eucalyptol and mixtures and / or isomers thereof. In another particular or preferred embodiment, the oral care composition comprises the component (c), which is selected from L- menthone and / or toscanol or mixtures and / or isomers thereof. It has been discovered that these components provide particularly effective oral care compositions against oral malodors, especially those generated by coffee, garlic or onion, when combined with components (a) and (b), as described herein.

[0050] In a particular or preferred embodiment, component (c) is present from about 40 % to about 99 %, from about 50 % to about 80 %, from about 50 % to about 70 %, based on the total weight of the oral care composition. In another particular or preferred embodiment, component (c) may be present at least about 50 %, preferably at least about 60 % and even more preferably at least about 70 %, based on the total weight of the oral care composition.

[0051] Flavor Compositions

[0052] In one embodiment, the present invention relations to flavor compositions comprising the oral care compositions as described herein. As used herein, the term “flavor compositions” relates to compositions comprising or consisting of the oral care compositions, as described herein, along with at least one additional component different than that already incorporated in the oral care composition. Examples of such components are, but not limited to, cooling agents, flavor ingredients and other additives commonly used in the formulation of such compositions.

[0053] Cooling compounds, that is, chemical compounds that impart a cooling sensation to the skin or the mucous membranes of the body, are well known in the art and are widely used in a variety of products such as foodstuffs, tobacco products, beverages, dentifrices, mouthwashes and toiletries.

[0054] Examples of such agents have been disclosed, for example, in Leffingwell, J.C., Perfumer & Flavorist, 2004, 39, 34-43 and in the Research Disclosure RD 691054, the disclosures of which are herein incorporated by reference.

[0055] Commercially well-known coolants are selected from N-substituted p-menthane carboxamides. Particularly important compounds include N-(4-cyanomethylphenyl) p-menthanecarboxamide, N-(4- sulfamoylphenyl) p-menthane-carboxamide, N-(4-cyanophenyl) p-menthanecarboxamide, N-(4- acetylphenyl) p- menthanecarboxamide, N-(4-hydroxymethylphenyl) p-menthanecarboxamide, N-(3- hydroxy-4- methoxyphenyl) p-menthanecarboxamide, or mixtures thereof. N-(4-cyanomethylphenyl) p- menthanecarboxamide is commercially available from Givaudan under the trade name EverCool™ 180. Other important N-substituted p-menthane carboxamides include menthone glycerol acetal (for example, sold as Frescolat® MGA by Haarmann & Reimer), N-(4- cyanomethylphenyl)-p- menthanecarboxamide or N-(4-cyanomethylphenyl)-5-methyl- 2-(1- methylethyl)cyclohexanecarboxamide (for example, commercially available from Givaudan), N-(2- (pyridin-2-yl)ethyl-3-p-menthanecarboxamide (for example, com- mercially available from Givaudan), N- (4-sulfamoylphenyl)-p-menthanecarboxamide, N-(4-cyanophenyl)-p-menthanecarboxamide, N-(4- acetylphenyl)-p- menthanecarboxamide, N-(4-hydroxymethylphenyl)-p-menthanecarboxamide, N-(3- hydroxy-4-methoxyphenyl)-p-menthanecarboxamide, 2-lsopropyl-N,2,3- trimethylbutyramide (for example, known as WS-23); N-Ethyl-p-menthane-3- carboxamide (for example, known as WS-3); Ethyl 3-(p-menthane-3- carboxamido)acetate (for example, known as WS-5), menthyl lactate (for example, commercially available as Frescolat® ML by Haarmann & Reimer), Menthoxypropane- 1 ,2-diol (for example, commercially available as Coolant Agent 10 by Takasago Inter- national), p-Menthane-3,8- diol (for example, commercially available as PMD38)- Takasago International, Isopulegol (for example, commercially available under the name “Coolact P®” by Takasago International), (1 R,2S,5R)-2- isopropyl-5-methyl-N- (2-(pyridyn-2-yl)ethyl)cyclohexane-1 -carboxamide (commercially available from Givaudan under the trade name EVERCOOL 190), (1-glyceryl-p-mentane-3- carboxylate), (ethyleneglycol-p-methane-3-carboxylate), (N-t-butyl-p-menthane-3- carboxamide), (N-(4- ,ethoxyphenyl)-p-menthane-3-carboxamide), 3-(1- menthoxy)propane-1 ,2-diol, 3-(1-Menthoxy)-2- methylpropane-1 ,2-diol, menthyl pyrrolidone carboxylate) (for example, commercially available as Questice®), (1 R,3R,4S)- 3-menthyl-3,6-dioxaheptanoate (for example, commercially available from Firmenich), (1 R,2S,5R)-3-menthyl methoxyacetate (for example, commercially available from Firmenich), (1 R,2S,5R)-3-menthyl 3,6,9-trioxadecanoate (for example, commercially available from Firmenich), (1 R,2S,5R)-menthyl 1 1 -hydroxy-3, 6, 9-trioxaundecanoate (for example, commercially available from Firmenich), (1 R,2S,5R)-3-menthyl (2- hydroxyethoxy)acetate (for example, commercially available from Firmenich), Cubebol (for example, commercially available from Firmenich), 1-[2- hydroxyphenyl]-4-[2- nitrophenyl-]-1 ,2,3,6-tetrahydropyrimidine-2-one), 4-methyl-3-(1-pyrrolidinyl)- 2[5H]- furanone (for example, known as Icilin or AG-3-5), menthyl lactate, menthone glycer- in acetal, L-Monomenthyl succinate, L-monomenthyl glutarate, 3-1 -menthoxypropane- 1 ,2-diol (for example, known as Coolact 10), 2-1-menthoxyethanol (for example, known as Cooltact 5), and mixtures thereof. Additional non-menthol coolants are described in US Pat. No. 7,414,152, US20100086498 A1 and WO2010 / 128026 A2, which coolants are incorporated herein by reference. Other cooling agents are disclosed in US Pat. Nos. 4,136,163 and 4,150,052 and 4,178,459 and 4,190,643 and 4,193,936 and 4,226,988, US Pat. Nos. 4,230,688 and 4,032,661 and 4,153,679 and 4,296,255, US Pat. No. 4,459,425, US Pat. No. 5,009,893, US Pat. No. 5,266,592, US Pat. No. 5,698,181 , US Pat. Nos. 5,725,865 and 5,843,466., US Pat. No. 6,231 ,900, US Pat. No. 6,277,385, US Pat. Nos. 6,280,762 and 6,306,429 and 6,432,441 , US Pat. Nos. 6,455,080 and 6,627,233 and 7,078,066, US Pat. No. 6,783,783, US Pat. No. 6,884,906, US Pat. No. 7,030,273, and US Pat. No. 7,090,832; US 2004 / 0175489, US 2004 / 0191402, US 2005 / 0019445, US 2005 / 0222256 and US 2005 / 0265930, US 2006 / 0159819, and US 2006 / 0249167; EP 1689256 A1 ; and. WO 2005 / 082154 A1 o, WO 2005 / 099473 A1 , WO 2006 / 058600 A1 , WO 2006 / 092076 A2, and WO 2006 / 125334 A1 , all of which being incorporated herein by reference.

[0056] In particular, (1 R,2S,5R)-N-(4-cyanomethylphenyl)-p-menthane carboxamide (also referred to as EC 180) is disclosed in WO 2005 / 049553 as exhibiting a strong and long-lasting cooling effect, especially when employed on oral care compositions such as mouthwashes or tooth-pastes. (1 R,2S,5R)-N-(4-cyanomethylphenyl)-p-menthane carboxamide provides a long-lasting cooling sensation in the mouth but has no aroma (flavour) of its own and so does not contribute to pleasantsmelling breath.

[0057] Examples of flavour ingredients include natural flavors, artificial flavors, spices, seasonings, and the like. Exemplary flavor ingredients include synthetic flavor oils and flavoring aromatics and / or oils, oleoresins, essences, and distillates, and a combination comprising at least one of the foregoing.

[0058] Flavor oils include spearmint oil, cinnamon oil, oil of Wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil; useful flavoring agents include artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and fruit essences including apple, pear, peach, grape, raspberry, blackberry, gooseberry, blueberry, strawberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, tropical fruit, mango, mangosteen, pomegranate, papaya, and so forth.

[0059] Additional exemplary flavors imparted by a flavoring composition include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; a nut flavor such as an almond flavor, a hazelnut flavor, a macadamia nut flavor, a peanut flavor, a pecan flavor, a pistachio flavor, and a walnut flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor.

[0060] Generally any flavoring or food additive (including food colors) such as those described in “Essential guide to food additives", Third edition, 2008, page 101 - 321 (ISBN: 978-1-905224-50-0) by Leatherhead Food International Ltd., can be used. The publication is incorporated herein by reference.

[0061] Many flavour types are known and may be exploited in the oral care area, but flavour compositions which include mint oils, e. g. peppermint and spearmint oils, are particularly popular in oral care compositions. Mint oils are typically used to impart a connotation of freshness as they naturally contain menthol which has physiological coolant properties. Often this impression of freshness is enhanced by the inclusion of additional menthol, regardless of the flavor type. A typical peppermint flavor may contain anethole (up to 20%, e.g. 2 to 15%), menthol (up to 70%, (e.g., 5-60%), mentha arvensis (up to 70%, e.g., 5-30%), mentha piperita (up to 50%, e.g. 5-30%), mentha spicata and / or L-carvone (up to 20%, e.g. 5-15%), and other flavor or fragrance ingredients, based on the total weight of the flavor composition. In case said components contain any ingredients defined for the oral care composition described herein, said ingredients are not to be considered as part of the oral care composition.

[0062] A typical spearmint flavor may contain anethole (up to 20%, e.g., 2 to 15%), menthol (up to 50%, e.g., 15 - 40%), mentha spicata and / or L-carvone up to 50%, e.g. 20-45%), mentha arvensis and / or mentha piperita (up to 50%, e.g. 10-30%), and other flavor or fragrance ingredients. In case said components contain any ingredients defined for the oral care composition described herein, said ingredients are not to be considered as part of the oral care composition.

[0063] In some embodiments, other flavoring agents include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl 49 formate, p- methylamisol, and so forth can be used. Further examples of aldehyde flavorings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C- 12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans- 2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), and the like. Generally, any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, can be used. This publication is incorporated herein by reference.

[0064] Some of the flavour ingredients useful in the present invention may contain menthol, for example peppermint oil. For the purpose of the present invention, the amounts of menthol referred to herein relate to the amounts of free menthol added to the flavour composition and it does not relate to any menthol that might be contained in a flavour ingredient, such as a flavour oil.

[0065] The amount of flavouring agents employed in the flavour composition may typically be from about 0.01 % to about 99%, and the particular amounts may vary depending on the nature of the flavour formulation created.

[0066] The flavour compositions, or particular ingredients thereof may be provided in many distinct physical forms, for example solid, liquid or encapsulated forms. Selection of the particular form may be selected by reason of ease of handling or storage, or in order to achieve a particular effect such as sustained or controlled release. By “encapsulated form” is meant that a material or ingredient is contained within an encapsulating material, which protects and / or retains it and permits its release either gradually or completely. All known methods of encapsulation may be used, for example, coacervation, spray drying, absorption into a porous substrate and the like. All possible encapsulation materials may also be used, for example, natural fibers, minerals of large surface area and polymeric materials. In another particular or preferred embodiment, the flavor composition comprises the oral care composition, as described herein, in at least about 1%, preferably at least about 5 %, based on the total weight of the flavor composition.

[0067] In another particular or preferred embodiment, the flavor composition comprises the oral care composition, as described herein, in at least about 10 %, preferably at least about 15 %, more preferably at least about 20 % and even more preferably at least about 25%, based on the total weight of the flavor composition.

[0068] In a particular or preferred embodiment, the flavor composition comprises or consist of:

[0069] - component (a) is from about 0.001 to about 5 %;

[0070] - component (b) is from about 0.1 to about 5 %; based on the total weight of the flavor composition.

[0071] Consumer Products

[0072] In a particular or preferred embodiment, the present invention relates to consumer products comprising the flavor compositions, as described herein. As used herein, the term “consumer product” means a product comprising or consisting of at least the flavor compositions described herein along with at least one other additive.

[0073] In one embodiment, the consumer product may contain at least one sweetener. Sweetening agents include but are not limited: high intensity sweetening agents. High intensity sweetening agents have a sweetness intensity substantially greater than that of sucrose. Suitable high intensity sweetening agents include water-soluble natural sweetening agents such as dihydrochalcones, monellin, Stevia Rebaudiana (steviosides), glycyrrhizin, and mixtures thereof. Suitable water-soluble artificial sweetening agents include saccharin and its soluble salts, i.e., sodium and calcium saccharin salts, cyclamate and its salts, 3,4-dihydro-6-methyl 1 .2,3-oxathiazine4-one-2.2-dioxide (Acesulfame) and the sodium ammonium, and calcium salts thereof, and especially the potassium salt of 3,4-dihydro-6-methyl-1 ,2,3- oxathiazine4-one-2.2-dioxide (Acesulfame-K).

[0074] Suitable dipeptide based sweetening agents include L-aspartic acid derived sweetening agents such as L-aspartyl-L-phenvIalanine methyl ester (Aspartame), compounds described in United States patent no. 3,492,131 , L-alpha aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L-aspartvI-L-phenylglycerine and L-aspartyl-L-2,5-dihvdrophenylglycine, Laspartyl-2.5-dihydro-L-phenyl-alanine, and L-aspartyl-L-(l -cyclohexen)alanine.

[0075] Other suitable water-soluble sweetening agents include those derived from naturally occurring water-soluble sweetening agents such as chlorinated derivatives of sucrose, e.g., chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose and chlorodeoxy-galactosucrose. Examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to l-chloro- I'- deoxysucrose; 4-chloro-4-deoxy-alpha-D-galacto-pyranosyl-alpha-D-fructofuranoside, or 4-chloro-4- deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galacto-pyranosyl-1-chloro-l-deoxy-beta-D-fructo- ftrranoside, or 4,1 '-dichloro-4,1 'dideoxygalactosucrose; 1',6'-dichloro-l ',6'-dideoxysucrose; 4-chloro-4- deoxy-alpha-D-galacto-pyranosyl- 1 ,6- dichloro- I ,6-dideoxy-beta-D-fructo-furanoside, or 4,1 ',6'- trichloro-4, 1',6'- trideoxygalacto-sucrose; 4,6 dichloro-4,6-dideoxy-alpha-D-galacto-pyranosvl-6-chloro- 6-deoxy-beta-D-fructo-furanoside, or 4,6,6'-trichloro-4,6,6'-trideoxygalacto-sucrose, 6,1 ',6'-trichloro- 6,1 ',6'-trideoxysucrose; 4,6-dichloro4,6-dideoxy-alpha-D-galacto-pyranosyl-l.6-dichloro-l ,6-di-deoxy- beta-D-fructofuranoside, or 4,6,1 ',6'-tetrachloro-4,6,1 ',6'-tetradeoxygalacto-sucrose; and 4,6,1 ',6'- tetrachloro-4,6,1 ',6'-tetradeoxy-sucrose. In a preferred embodiment, the chlorodeoxysugar derivative is 4,1 ',6' trichloro-4,1 ',6'-trideoxygalacto-sucrose, or 4-chloro 4-deoxy-alpha-D- galactopyranosyl- 1 ,6dichloro 1 ,6dideoxy-beta-D-fructofuranoside, which is commercially available under the tradename Sucralose from McNeil Specialty Products Company, Skillman, New Jersey.

[0076] Other suitable high intensity sweetening agents include protein based sweetening agents such as talin (thaumaoccous danielli, Thaumatin I and II).

[0077] The amount of sweetening agent employed in the flavour composition may typically be from about 0.001 % to about 1 %, but greater or lesser amounts may be employed depending on the nature of the flavour formulation created.

[0078] In one embodiment, the consumer product may contain at least one auxiliary. Auxiliaries are materials used in for their attributes and properties other than their ability to impart flavour or sweetening effects. Auxiliaries include additives, surfactants, emulsifiers, superfatting agents, bodying agents, thickeners, polymers, silicone compounds, fats, waxes, stabilizers, preservatives, antioxidants, dyes, antimicrobial agents, solvents and co-solvents; viscosity and rheology modifiers; gelling agents; preservative materials such as fungicides and bactericides; pigments, dyestuffs and colouring matters; extenders, fillers and reinforcing agents; stabilisers against the detrimental effects of heat and light; bulking agents, which may include mineral adjuvants, which may serve as fillers and textural agents. Suitable mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, tricalcium phosphate and the like, which can serve as fillers and textural agents.

[0079] Additional bulking agents (carriers, extenders) suitable for use include sweetening agents such as monosaccharides, disaccharides, polysaccharides, sugar alcohols, polydextrose, and maltodextrins; minerals, such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate; and combinations thereof.

[0080] Fillers modify the texture and aid processing. Examples of such fillers include magnesium and aluminum silicates, clay, alumina, talc, titanium oxide, cellulose polymers, and the like.

[0081] Other suitable and desirable additives are described in standard texts, such as “Handbook of Industrial Chemical Additives”, ed. M. and I. Ash, 2nd Ed., (Synapse 2000).

[0082] In one embodiment, the consumer product composition further comprises at least one orally acceptable carrier. Orally acceptable carriers may comprise one or more compatible solid or liquid excipients or diluents which are suitable for topical oral administration. By "compatible," as used herein, is meant that the components of the composition are capable of being commingled without interaction in a manner which would substantially reduce stability and / or efficacy. The choice of a carrier to be used is basically determined by the way the composition is to be introduced into the oral cavity. Carrier materials for toothpaste, tooth gel or the like include abrasive materials, sudsing agents, binders, humectants, flavoring and sweetening agents, etc. as disclosed in e.g., U.S. Pat. No. 3,988,433. Carrier materials for biphasic dentifrice formulations are disclosed in U.S. Pat. Nos. 5,213,790; 5,145,666 and 5,281 ,410 and in U. S. Patents 4,849,213 and 4,528,180. Mouthwash, rinse or mouth spray carrier materials typically include water, flavoring and sweetening agents, etc., as disclosed in, e.g., U.S. Pat. No. 3,988,433. Lozenge carrier materials typically include a candy base; chewing gum carrier materials include a gum base, flavoring and sweetening agents, as in, e.g., U.S. Pat. No. 4,083,955. Sachet carrier materials typically include a sachet bag, flavoring and sweetening agents. For subgingival gels used for delivery of actives into the periodontal pockets or around the periodontal pockets, a "subgingival gel carrier" is chosen as disclosed in, e.g. U.S. Pat. Nos. 5,198,220 and 5,242,910. Carriers suitable for the preparation of compositions of the present disclosure are well known in the art. Their selection will depend on secondary considerations like taste, cost, and shelf stability, and the like. Further suitable types of orally acceptable carrier materials or excipients are listed in WO2010 / 059289, in particular on page 17 - 31 , which is incorporated by reference.

[0083] Flavour compositions according to the invention may be used in consumer products, especially foodstuffs, of all kinds such as confectionery, baked goods, sweet goods, dairy products and beverages. The term "confectionery" includes, but is not limited to: chewing gum (which includes sugarized gum, sugar-free gum, functional gum and bubble gum), center-fill confections, chocolate and other chocolate confectionery, medicated confectionery , lozenges, tablets, pastilles, mints, standard mints, power mints, chewy candies, hard candies, boiled candies, breath and other oral care films or strips, candy canes, lollipops, gummies, jellies, fudge, caramel, hard and soft panned goods, toffee, taffy, liquorice, gelatin candies, gum drops, jelly beans, nougats, fondants, or combinations of one or more of these, or edible compositions incorporating one or more of these.

[0084] The confectionery compositions can be incorporated into an otherwise conventional hard or soft confectionery format using standard techniques and equipment known to those of ordinary skill in the art. The confectionery compositions can also be center filled and / or coated with hard, soft, or particulate coatings.

[0085] In the preparation of the abovementioned products, there may be used all or any of the standard ingredients found in such products, used in art-recognized quantities. Examples of such ingredients include (but are by no means limited to) solvents and co-solvents; surfactants and emulsifiers; viscosity and rheology modifiers; thickening and gelling agents; preservative materials; pigments, dyestuffs and coloring matters; extenders, fillers and reinforcing agents; stabilizers against the detrimental effects of heat and light, bulking agents, flavoring and flavor-enhancing agents, warming agents, breath fresheners, mouth moisteners, coloring agents, acidulants, buffering agents and antioxidants.

[0086] With respect to chewing gum compositions in particular, suitable components include in addition to a water-insoluble gum base portion, a water soluble bulk portion and various additives. The water soluble portion may include sweetening agents, bulking agents, softening agents and / or plasticizers, waxes, emulsifiers, thickening agents, flavor enhancing agents, warming agents, breath fresheners, mouth moisteners, acidulants, coloring agents, buffering agents, antioxidants, nutraceuticals, medicaments and other conventional chewing gum additives that provide desired attributes. Other conventional chewing gum additives known to one having ordinary skill in the art may also be used in the water soluble bulk portion.

[0087] Softeners and plasticizers may be used to provide a variety of desirable textures and consistency properties. Suitable plasticizers and softeners may include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerin, and a combination comprising at least one of the foregoing. Because of the low molecular weights of these softeners and plasticizers, they are able to penetrate the fundamental structure of the gum base, making it plastic and less viscous.

[0088] Waxes may be used in the gum base to soften the elastomer, improve the elasticity of the gum base, and obtain a variety of desirable textures and consistency properties. Suitable waxes may include natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, and propylene glycol. Low melting waxes may be used in the gum compositions. These waxes typically have a melting point below about 60°C, and specifically about 45 to about 55°C. High melting waxes may also be used in the gum base. Such high melting waxes include beeswax, vegetable wax, candelilla wax, carnauba wax, most petroleum waxes, and the like, and combinations thereof.

[0089] Suitable emulsifiers include distilled monoglycerides, acetic acid esters of mono and diglycerides, citric acid esters of mono and diglycerides, lactic acid esters of mono and diglycerides, mono and diglycerides, polyglycerol esters of fatty acids, ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylates, calcium stearoyl lactylates, diacetyl tartaric acid esters of mono- and diglycerides, glyceryl tricaprylate-caprate / medium chain triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate, glyceryl laurate, glycerlyl di laurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chain triglycerides, caprylic / capric triglyceride, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate, tweens, spans, stearoyl lactylates, calcium stearoyl-2- lactylate, sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucrose esters of fatty acids, sucroglycerides, propane- 1 ,2-diol esters of fatty acids, and combinations comprising at least one of the foregoing.

[0090] Suitable thickening agents include cellulose ethers (e.g. hydroxyethyl cellulose, hydroxypropylmethyl cellulose, or hydroxypropyl cellulose), methylcellulose, carboxymethylcellulose, and combinations thereof. Additional polymers useful as thickeners include carbomer, polyvinyl pyrrolidone, polyvinyl alcohol, sodium alginate, polyethylene glycol, natural gums like xanthan gum, tragacantha, guar gum, acacia gum, arabic gum, water-dispersible polyacrylates like polyacrylic acid, methyl methacrylate copolymer, and carboxyvinyl copolymers.

[0091] A chewing gum composition may additionally contain bulking agents and fillers, nutraceuticals, medicaments and flavoring agents, as hereinabove described.

[0092] The chewing gum composition may be coated or compressed, and be in the form of slabs, sticks, pellets, cubes, trapezoids, rectangles, or balls. The compositions of the different forms of the gum compositions will be similar but may vary with regard to the ratios of the ingredients. Center-filled gum is another common gum form, the center-fill is typically an aqueous liquid or gel, which is injected into the center of the gum during processing. The center-filled gum may also be optionally coated and may be prepared in various forms, such as in the form of a lollipop. In another particular or preferred embodiment, the consumer product may comprise the flavor composition in at least about 0.1 %, preferably at least about 0.5 %, even more preferably at least about 1 %, based on the total weight of the consumer product.

[0093] In another particular or preferred embodiment, the consumer product is selected from the group consisting of confectionery, toothpastes, rinses, gels or sprays. In another particular or preferred embodiment, the consumer product is a toothpaste.

[0094] In a particular or preferred embodiment, the present invention relates to a method of reducing and / or eliminating oral malodor, preferably malodor generated by contacting either garlic and / or coffee and / or onion with the oral cavity, comprising the steps of: a. providing an oral care composition, as described herein, in an effective amount as part of a flavor composition, as described herein; b. incorporating the flavor composition in a consumer product; c. applying the consumer product by suitable means to the oral cavity.

[0095] As used herein, the term “effective” may be taken as to mean the minimum amount required to provide a particular effect, e.g. perceivable reduction of malodor, especially coffee, garlic or onion malodor. In one embodiment, an effective amount may mean that the consumer product may comprise the flavor composition in at least about 0.1 %, preferably at least about 0.5 %, even more preferably at least about 1 %, based on the total weight of the consumer product.

[0096] In another embodiment, the method relates to the consumer products selected from the group consisting of confectionery, toothpastes, rinses, gels or sprays.

[0097] In one particular or preferred embodiment, the malodor may be generated by contacting either garlic and / or coffee and / or onion with the oral cavity. Contact may occur by eating, drinking, chewing, swirling products containing the malodor-causing ingredient, such as coffee, in the oral cavity.

[0098] In a particular or preferred embodiment, the present invention relates to the use of the oral care compositions, described herein, for reducing and / or eliminating malodor, preferably malodor generated by contacting either garlic and / or coffee and / or onion with the oral cavity.

[0099] EXAMPLES

[0100] The present invention is further illustrated by means of the following non-limiting examples

[0101] Flavor compositions “FC-01 ” and “FC-02” were prepared to gauge their effect on oral malodor, especially that generated by contact with coffee. As a control, the flavor composition (FC-00) without any oral composition was used.

[0102] As a control the following flavor composition (FC-00) was used containing: anethole (CAS: 4180- 23-8) = 5%, L-Carvone (CAS: 6485-40-1) = 20%, L-menthol (CAS: 2216-51-5) = 30%, propylene glycol (CAS: 57-55-6) = 25% and spearmint (CAS: 8008-79.5) = 20%.

[0103] Flavor composition FC-01 was prepared by substituting corresponding amount of propylene glycol in FC-00 with the following components: cis-3-hexenol (CAS: 928-96-1) = 0.8%, citral (CAS: 5392- 40-5) = 4%, eugenol (CAS: 97-53-0) = 2%, L-menthone (CAS: 14073-97-3) = 12%, Safraleine (CAS: 54440-17-4) = 0.04% and thymol (CAS: 89-83-8) = 0.4%. Flavor composition FC-02 was prepared by substituting corresponding amount of propylene glycol in FC-00 with the following components: D-carvone (CAS: 2244-16-8) = 8%, citral (CAS: 5392- 40-5) = 0.1 %, eucalyptol (CAS: ) = 10%, eugenol (CAS: 97-53-0) = 1%, Safraleine (CAS: 54440-17-4) = 0.1 % and thymol (CAS: 89-83-8) = 0.1 %, Toscanal (CAS: 16510-27-3) = 0.5%.

[0104] The above-described flavor compositions were tested by a trained sensory panel to evaluate the effect on coffee malodor.

[0105] The members of the Oral Care Sensory Science panel (Givaudan UK) are selected on a basis of their olfactory and gustatory sensory acuity and then trained for a period of 4 - 6 months. Their training enables them to identify individual flavour characteristics and score their perceived intensity in a consistent manner. The trained panellist's performance is continuously monitored, and regular training is provided to maintain high standards.

[0106] The coffee solution was prepared using the following method: 3.3% dilution of coffee (Nescafe Espresso) using a hot water heater at 40°C. 60 mL of sample was measured into individual named plastic. All samples were prepared under laboratory conditions.

[0107] 1.5 cm of the product, was dispensed onto a clean plastic spoon immediately prior to assessment. Each sample was coded with a 3-digit random number.

[0108] The panellists rinsed with 20 mL of the coffee solution for 30 seconds, before swallowing and this was repeated 3 times using the full 60 mL of coffee solution. The panellists then brushed with the toothpaste samples for 1 minute before expectorating and rinsing with 10 mL of water. The panellists evaluated the coffee malodor and flavor intensity immediately after brushing (immediately after use stage i.e. 0 minutes) and after 5, 10, 15, 20, 25 and 30 minutes (aftertaste).

[0109] Before analysis, the data was checked for outliers and extreme violations to normality. Reliability of the data was checked and data of panellists with poor discrimination, consensus or repeatability may have been removed from the analysis. The data was analyzed using analysis of variance (ANOVA). A 5% significance level (95% confidence level) was used. Separate ANOVAs were carried out per time point. The ANOVAs have product, panellist, and replicate as factors. The results are shown in fig. 01 (malodor strength) and fig. 02 (flavor strength).

[0110] As can be seen from fig. 01 , both flavor compositions provide a perceivable reduction in the malodor intensity, while maintaining, if not, enhancing the flavor intensity (fig. 02).

[0111] In yet another test, the flavor composition FC-01 , as described herein, was added (15%, 20% and 25%) to the flavor composition FC-00, by substituting the corresponding amount of propylene glycol in FC-00. Said compositions were then evaluated with the same sensory evaluation method, described herein, for their flavor strength over time. The results are shown in fig. 03.

Claims

CLAIMS1 . An oral care composition comprising or consisting of:- component (a) comprising safraleine;- component (b) comprising citral; and- optionally component (c), which is selected from the group consisting of L-menthone, eugenol, cis-3-hexenol, thymol, toscanol, ebanol, hexyl acetate, methyl salicylate, gamma decalactone, gamma undecalactone, cassyrane, vanillin, dimethyl anthranilate, a-ionone, carvone, eucalyptol or mixtures and / or isomers thereof, wherein the oral care composition is adapted to reduce or eliminate malodor.

2. The oral care composition according to claim 1 , wherein the component (c) is selected from the group consisting of L-menthone, eugenol, cis- 3-hexenol, thymol, toscanol, ebanol, eucalyptol or mixtures and / or isomers thereof.

3. The oral care composition according to claims 1 or 2, wherein the component (c) is selected from L-menthone and / or toscanol or mixtures and / or isomers thereof.

4. The oral care composition according to claims 1 to 3, wherein the malodor is generated by contacting either garlic and / or coffee and / or onion with the oral cavity.

5. A flavor composition comprising the oral care composition according to any of claims 1 to 4.

6. The flavor composition according to claims 5, wherein- component (a) is present from about 0.001 to about 5 %;- component (b) is present from about 0.1 to about 5 %; based on the total weight of the flavor composition.

7. The flavor composition according to claim 5 or 6 comprising the oral care composition in at least about 1 %, preferably at least about 5 %, based on the total weight of the flavor composition.

8. The flavor composition according to claims 5 to 7 comprising the oral care composition in at least about 10 %, preferably at least about 15 %, more preferably at least about 20 % and even more preferably at least about 25%, based on the total weight of the flavor composition.

9. A consumer product comprising the flavor composition according to claims 6 to 8 in at least about 0.1 %, preferably at least about 0.5 %, even more preferably at least about 1 %, based on the total weight of the consumer product.

10. The consumer product according to claim 9, wherein the consumer product is selected from the group consisting of confectionery, toothpastes, rinses, gels or sprays.

11. A method of reducing and / or eliminating oral malodor, preferably malodor generated by contacting either garlic and / or coffee and / or onion with the oral cavity, comprising the steps of: a. providing an oral care composition as defined in claims 1 to 4 in an effective amount as part of a flavor composition according to claims 5 to 8; b. incorporating the flavor composition in a consumer product; c. applying the consumer product by suitable means to the oral cavity.

12. The method according to claim 11 , wherein the consumer product is selected from the group consisting of confectionery, toothpastes, rinses, gels or sprays.

13. Use of the oral care composition according to claims 1 to 4 or flavor composition according to claims 5 to 8 for reducing and / or eliminating malodor, preferably malodor generated by contacting either garlic and / or coffee and / or onion with the oral cavity.

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