Non-natural Cooling Compounds Enhance Alcoholic Taste in Mouthwash
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Alcohol mouthwash products with reduced alcohol content lack the intense alcoholic character, posing a challenge in maintaining consumer preference for the intense and burning sensation associated with higher alcohol formulations while addressing health concerns.
Innovation Solution
Incorporating non-natural cooling compounds, such as specific chiral and tautomeric forms of compounds of formula (I) and N-substituted para-menthane carboxamides, into alcoholic liquid compositions to enhance the perceived alcoholic taste, allowing for a significant reduction in alcohol concentration without compromising taste intensity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If the alcohol concentration in mouthwash is reduced to address health concerns, then the safety and health profile is improved, but the intense alcoholic taste sensation and burning impression are lost
Solution Approach 1:
The patent introduces cooling compounds (menthol, carvone, eucalyptol, or their mixtures) as intermediary substances that mediate between the reduced alcohol content and the desired intense taste sensation. These compounds activate TRP channels to produce cooling and burning sensations that complement and enhance the perception of alcoholic character, allowing the mouthwash to maintain sensory intensity without requiring high alcohol concentrations.
2Object-affected harmful factors
If the alcohol concentration is reduced by 75% or more, then the health safety is improved, but the taste intensity and consumer preference are compromised
Solution Approach 1:
The patent changes the sensory parameters of the mouthwash by introducing specific cooling compounds that activate temperature-sensitive TRP channels. This parameter change allows the formulation to compensate for reduced alcohol content by creating alternative sensory stimuli (cooling and burning sensations) that maintain overall taste intensity and consumer satisfaction despite the 75% or greater reduction in alcohol concentration.
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 addition of these compounds enables a reduction of at least 75% in alcohol content while maintaining a similar intensity of the alcoholic taste sensation, as demonstrated in oral care products like mouthwash, ensuring a comparable taste experience to higher alcohol formulations.
Implementation Method 1
The cooling compounds according to the invention are characterised in that they activate TRP channels with a BC50, value of less than 10 µM, in particular less than 5 µM, more in particular less than 2 µM, even more in particular less than 1 µM.
Data Source
AI summary
Provided are compositions possessing an enhanced alcoholic taste impression.