Flavor Composition Cooling Sensation and Odor Control
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Solution Overview
Problem
Current compositions providing cooling effects often face limitations due to strong mint odors and irritant aspects of menthol, and there is a need for improved cooling performance with controlled duration and odor profile.
Innovation Solution
The development of flavor compositions combining specific ratios of compounds like 1-carvone and d-limonene, menthofuran and 1-menthol, 1-menthol and 1-menthyl acetate, 1-menthol and 1-menthone, and other mint-derived compounds with cooling agents, derived from hybrid mint plants, to achieve a balanced cooling effect and improved odor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If menthol is used to provide cooling effect, then cooling sensation is achieved, but strong mint odor and irritant aspect occur
Solution Approach 1:
The patent segments the cooling function by separating menthol (which provides cooling but has strong odor and irritancy) from other cooling compounds. The composition uses menthol at reduced concentrations (0.1-5%) combined with alternative cooling agents like WS-23, WS-3, and other non-menthol compounds, thereby segmenting the harmful properties from the beneficial cooling effect.
Solution Approach 2:
The patent introduces intermediary cooling compounds that mediate between the desired cooling effect and the avoidance of strong mint odor. Compounds like WS-23 (2-isopropyl-N,2,3-trimethylbutyramide), WS-3 (N-ethyl-p-menthane-3-carboxamide), and other amide derivatives serve as intermediaries that provide cooling without the strong odor and irritancy associated with high concentrations of menthol.
2Temperature
If essential oils from mint plants are used, then cooling and refreshing feel are achieved, but duration of coolness is difficult to control and odor varies
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration ratios of different cooling compounds. The composition specifies exact ranges for menthol (0.1-5%), WS-23 (0.1-2%), WS-3 (0.1-2%), and other compounds, allowing the duration and intensity of cooling to be optimized and controlled, unlike essential oils where composition varies with plant age and storage.
Solution Approach 2:
The patent creates a composite cooling system by combining multiple cooling compounds with different mechanisms and durations of action. This composite approach includes menthol (rapid onset), WS-23 (sustained cooling), WS-3 (moderate duration), and other amide derivatives, creating a synergistic effect that provides controlled and extended cooling compared to single-component essential oils.
3Temperature
If menthol is used at high concentrations, then cooling effect is enhanced, but irritant aspect on skin increases
Solution Approach 1:
The patent segments the cooling function by using multiple cooling compounds rather than relying on high concentrations of menthol alone. The composition limits menthol to 0.1-5% and incorporates alternative cooling agents like WS-23, WS-3, and other amide derivatives that provide cooling without the skin irritancy associated with high menthol concentrations.
Solution Approach 2:
The patent introduces intermediary cooling compounds that mediate the cooling effect without causing skin irritation. Compounds like WS-23 (2-isopropyl-N,2,3-trimethylbutyramide) and WS-3 (N-ethyl-p-menthane-3-carboxamide) serve as intermediaries that deliver cooling benefits while avoiding the harmful skin irritancy of high-concentration menthol formulations.
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 compositions deliver long-lasting cooling sensations while enhancing safety and odor profile, suitable for use in cosmetics, pharmaceuticals, and foodstuffs, offering improved performance over existing solutions.
Implementation Method 1
The 'cooling' effect of menthol is a physiological effect due to the direct action of menthol on the nerve endings of the human body responsive for the detection of hot or cold and is not due to latent heat of evaporation/sublimation. It is believed that the menthol acts as a direct stimulus on the cold receptors at the nerve endings which in turn stimulate the central nervous system.
Data Source
AI summary
The aspects presented herein provide improved flavor compositions, able to deliver long lasting cooling sensation without compromising on the safety profile towards the skin and/or mucosal membrane.