Flavour composition comprising menthol and menthane carboxamides

Abstract

The invention relates to flavor compositions comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, wherein the total amount of menthane carboxamide is about 0.1 to 10%.

Claims

1. A flavour composition comprising a mixture of coolant compounds comprising menthol in an amount of about 1% to less than 50% by weight of the total flavour composition and a menthane carboxamide consisting of a mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide in an amount of 0.1% to 13% by weight of the total flavour composition.

2. The flavour composition according to claim 1, wherein the amount of menthol in the flavour composition is 5% to 30% by weight.

3. The flavour composition according to claim 1, wherein the total amount of menthane carboxamide in the flavour composition is about 0.1% to 10% by weight.

4. The flavour composition according to claim 1, wherein the total amount of menthane carboxamide in the flavour composition is 0.5% to 8% by weight.

5. The flavour composition according to claim 1, wherein said mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide is provided in an amount of 1% to 9% by weight of the flavour composition.

6. The flavour composition according to claim 1, wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane is provided in a ratio of 1:100 to 30:1.

7. The flavour composition according to claim 1, wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane is provided in a ratio of 1:15 to 4:1.

8. A consumer product composition comprising a flavour composition as defined in claim 1.

9. The consumer product composition according to claim 8 that is an oral care product.

10. A method of compacting the amount of coolant employed in a flavour composition, comprising the step of adding to said flavour composition a mixture of menthol and menthane carboxamides as defined according to claim 1, wherein the coolant is menthol.

11. The consumer product composition according to claim 8, wherein the amount of menthol in the flavour composition is about 5% to 30% by weight, and wherein the total amount of menthane carboxamide in the flavour composition is about 0.1% to 10% by weight.

12. The consumer product composition according to claim 8, wherein the total amount of menthane carboxamide in the flavour composition is 0.5% to 8% by weight.

13. The consumer product composition according to claim 8, wherein the mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide is provided in an amount of 1% to 9% by weight of the flavour composition.

14. The consumer product composition according to claim 8, wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide is provided in a ratio of 1:100 to 30:1.

15. The consumer product composition according to claim 8, wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-ypethyl)cyclohexane carboxamide is provided in a ratio of 1:15 to 4:1.

16. The consumer product composition according to claim 9, wherein the amount of menthol in the flavour composition is about 5% to 30% by weight, and wherein the total amount of menthane carboxamide in the flavour composition is about 0.1% to 10% by weight.

17. The consumer product composition according to claim 9, wherein the total amount of menthane carboxamide in the flavour composition is 0.5% to 8% by weight.

18. The consumer product composition according to claim 9, wherein the mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide is provided in an amount of 1% to 9% by weight of the flavour composition.

19. The consumer product composition according to claim 9, wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide is provided in a ratio of 1:100 to 30:1.

20. The consumer product composition according to claim 9, wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-2-yl)ethyl)cyclohexane carboxamide is provided in a ratio of 1:15 to 4:1.

Description

EXAMPLE 1

(1) The following three flavours were prepared with propylene glycol as a diluent to make the flavours up to 100%:

(2) TABLE-US-00001 (A) % w/w (B) % w/w (C) % w/w Peppermint Heart 43.00 43.00 43.00 Menthol 50.00 10.00 10.00 Propylene Glycol 7.00 42.00 45.00 Evercool 190 5.00 Evercool 180 2.00 Evercool 190 = 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide Evercool 180 = N-(4-cyanomethylphenyl) p-menthanecarboxamide

(3) The Flavours were each incorporated into a standard silica toothpaste base at 1%:

(4) TABLE-US-00002 (1) % (2) % (3) % Silica toothpaste base 99.00 99.00 99.00 Flavour A 1.00 Flavour B 1.00 Flavour C 1.00

(5) All three toothpastes were coded and given to 37 naive volunteers. The volunteers were asked to brush the teeth for 30 seconds and score each toothpaste (0-10 scale) for cooling, tingling and freshness at each of six time points: 0 minutes, 5 minutes, 10 minutes, 20 minutes, 30 minutes and 60 minutes. At the end of the 60 minutes, they were also asked for their overall preference scores (0-10 scale). The results are shown in FIGS. 1 through 4.

(6) Flavour B, containing 10% added menthol and 5% Evercool 190, performed the best for cooling, tingling and freshness and was most preferred.

(7) Flavour C, containing 10% added menthol and 2% Evercool 180, performed better than flavour A after 10 minutes and was the strongest performing at 60 minutes. This had similar overall preference to that of flavour A.

(8) Low levels of Evercool 190 or Evercool 180 can replace high levels of menthol in a toothpaste flavour and still provide superior sensorial benefits and be preferred to the flavour with the high levels of menthol.

EXAMPLE 2

(9) Two consumer acceptable flavours containing 74% and 63% added menthol respectively, had the added menthol removed and substituted with either Evercool 190 or Evercool 190 and Evercool 180.

(10) TABLE-US-00003 Flavour 2 Flavour 1 Flavour 2 Flavour 1 Mod Mod Peppermint 26% 26% Heart (Flavour 1) Peppermint 37% 37% Heart (Flavour 2) Menthol 74% 63% Evercool 190 4% 4% Evercool 180 1.2%

(11) The flavours were dosed into typical silica toothpaste according to the following, such that the modified flavours were dosed at a lower, compacted level:

(12) TABLE-US-00004 Flavour 1 1.20% Flavour 2 1.00% Flavour 1 mod 0.37% Flavour 2 mod 0.42%

(13) The two sets of samples were coded and given to 16 na?ve volunteers who were asked to brush their teeth for 30 seconds and score (0-10 scale) for cooling, freshness and tingling at 0 minutes, 5 minutes, 10 minutes, 20 minutes, 30 minutes and 60 minutes. Overall preference was also scored for each flavour (0-10 scale). The results are shown in FIGS. 5 through 8.

(14) From this study we can conclude that Flavour 2 mod with the Evercool 190/180 combination was the preferred flavour overall and gave the best cooling after 5 minutes and the best long lasting freshness and tingling.