Amber Fruity Perfume Composition Malodour Reduction
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Solution Overview
Problem
Existing perfume compositions are inadequate in effectively reducing malodors, particularly those not originating from bacterial sources such as cigarette smoke or cooking smoke, as they fail to neutralize all types of functional groups in malodour molecules.
Innovation Solution
A perfume composition comprising at least 1.0% by weight of materials with a fruity note and at least 0.5% by weight of materials with an amber note, with specific weight ratios and odour thresholds, which can counteract or mask malodours by combining amber and fruity notes, providing a malodour reducing effect.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional perfume compositions are used to combat malodours, then pleasant odour masking is achieved, but effectiveness against non-bacterial malodours (cigarette smoke, cooking smoke) is insufficient
Solution Approach 1:
The patent changes the chemical parameters of the perfume composition by incorporating specific functional groups (amides, carboxylic acids, esters, ketones, aldehydes) with particular molecular structures. This allows the composition to effectively neutralize non-bacterial malodours while maintaining pleasant fragrance, resolving the contradiction between effectiveness and versatility.
Solution Approach 2:
The patent creates a composite perfume composition combining multiple fragrance materials with different functional groups in specific proportions (0.01-5% active ingredients, 95-99% solvent). This composite approach enables broad-spectrum malodour coverage including cigarette smoke and cooking smoke, while maintaining overall fragrance quality.
2Object-affected harmful factors
If higher concentrations of fragrance materials are used to improve malodour neutralization, then effectiveness increases, but composition complexity and formulation difficulty increase
Solution Approach 1:
The patent optimizes the concentration parameters of individual fragrance materials within specific ranges (0.01-5% total active ingredients). By controlling these parameters, the composition achieves effective malodour neutralization without excessive complexity in formulation, balancing effectiveness and manufacturability.
3Object-affected harmful factors
If existing amber and fruity materials are used in perfume compositions, then pleasant fragrance is provided, but complete neutralization of all malodour functional groups is not achieved
Solution Approach 1:
The patent combines multiple fragrance materials with different functional groups (amides, carboxylic acids, esters, ketones, aldehydes) in a composite formulation. This diverse combination enables complete neutralization of all malodour functional groups while maintaining pleasant amber and fruity fragrance notes.
Solution Approach 2:
The patent assigns specific functional groups to different fragrance materials based on their chemical properties. Each material targets specific malodour functional groups, creating a composition with localized effectiveness against different types of malodour molecules while maintaining overall fragrance harmony.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively reduces or prevents malodours on surfaces and in confined spaces, demonstrating significant malodour reduction in tests, suitable for various consumer products and applications.
Implementation Method 1
The term 'counteracting' indicates that the perceived intensity of the objectionable odour is lower or undetectable in the presence of the counteracting agent
Implementation Method 2
The term 'masking' indicates that a fragrance, usually having a pleasant odour, is introduced. The intensity of the odour from the masking fragrance covers or modifies the objectionable odour
Data Source
AI summary
A malodor reducing perfume composition comprising materials a having fruity note and a two groups of an amber note material where the amount of amber and fruity materials together is at least 3% by weight where the total weight percentage of group A amber materials and group B amber materials, WA, is equal to or greater than 0.5% or the total amount of amber and fruity materials together is at least 3+22*(0.5−WA) % by weight where WA is less than 0.5%; wherein amber note materials have an odour threshold lower than that of 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8octahydronaphthalen-2-yl)ethanone and group B comprises materials with an amber note having an odour threshold equal to or higher than that of 1-(2,3,8,8-tetramethyl1,2,3,4,5,6,7,8-octahydronaphthalen-2-yl)ethanone; the weight ratio of amber note material having to fruity note material in the composition is in the range about 1:30 to 30:1.