Cooling Derivatives Eliminating Menthol Sensory Defects
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Solution Overview
Problem
Menthol's strong mint smell, bitter taste, and high volatility limit its use as a cooling compound in various applications, necessitating the development of novel cooling agents that provide long-lasting cooling without negative aroma or taste.
Innovation Solution
Development of novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids, which offer a long-lasting cooling effect for use in foodstuffs, medicinal products, and cosmetics, formulated to avoid undesirable sensory attributes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If menthol is used as a cooling compound, then strong cooling effect is achieved, but strong mint smell, bitter taste, and high volatility occur
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure parameters of traditional cooling compounds. Specifically, it introduces novel chemical entities with different molecular structures (compounds of formula I and II with specific heterocyclic rings and substituent groups) that fundamentally alter the sensory properties while maintaining the cooling effect through TRP channel activation.
Solution Approach 2:
The patent employs composite materials by creating new cooling compounds that combine specific heterocyclic structures (pyrrolidine, piperidine, morpholine rings) with various substituent groups. These composite molecular structures achieve the desired cooling effect while eliminating the undesirable sensory attributes of single-component menthol.
2Temperature
If menthol is used as a cooling compound, then cooling effect is achieved, but high volatility limits its use
Solution Approach 1:
The patent changes the volatility parameter by designing molecules with higher molecular weights and different functional groups. The novel compounds (formula I and II) have structures that reduce volatility compared to menthol, thereby extending the duration of cooling action while maintaining effectiveness.
3Object-generated harmful factors
If novel derivatives are developed to eliminate negative sensory attributes, then long-lasting cooling without negative aroma or taste is achieved, but compound complexity increases
Solution Approach 1:
The patent systematically varies structural parameters within defined ranges to optimize the balance between sensory properties and molecular complexity. By establishing specific constraints on substituent groups and ring structures, the patent achieves desirable cooling properties without excessive complexity.
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
These compounds provide a mild to intense, long-lasting cooling effect in mouth and skin applications without the negative sensory characteristics of menthol, suitable for use in diverse products like chewing gums, candies, and cosmetics.
Implementation Method 1
menthol, which in addition to olfaction causes a cooling response on cold receptors in the oral cavity, the nasal cavity and on the skin
Data Source
AI summary
The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I:wherein n is an integer of 1 or 2;R1, R2, R3, and R4 are each independently selected from the group consisting of hydrogen and methyl;X is selected from the group consisting of oxygen and nitrogen; andR5 is hydrogen or a C1-C7 linear or branched acyclic hydrocarbon group, or R5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.