Flavour composition comprising menthol and menthane carboxamides

Abstract

The invention relates to flavour 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%.

1 . A flavour composition comprising a mixture of coolant compounds comprising menthol and a menthane carboxamide selected from N-(4-cyanomethyl phenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexane carboxamide, wherein the amount of menthol represents less than 50% by weight of the total flavour composition and the total amount of menthane carboxamide is about 0.1 to 10%. 
     
     
         2 . The flavour composition according to  claim 1  wherein the amount of menthol in the flavour composition is about 1% to 50% 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 menthane carboxamide consists of N-(4-cyanomethylphenyl) p-menthanecarboxamide in an amount of 0.1 to 3% by weight of the flavour composition. 
     
     
         5 . The flavour composition according to  claim 1  wherein the menthane carboxamide consists of 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide in an amount of 0.1 to 10% by weight of the flavour composition. 
     
     
         6 . The flavour composition according to  claim 1  wherein the menthane carboxamide consists of a mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexane carboxamide, said mixture being provided in an amount of 0.1 to 13% by weight. of the flavour composition. 
     
     
         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-4-yl)ethyl)cyclohexanecarboxamide is provided in a ratio of 1:100 to 30:1. 
     
     
         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 menthol employed in a flavour composition, comprising the step of adding to said flavour composition a mixture of menthol and menthane carboxamide as defined in  claim 1 . 
     
     
         11 . 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 carboxamide as defined in  claim 1 . 
     
     
         12 . A method of compacting the amount of coolant in a composition comprising the steps of:
 I) screening the composition comprising menthol against a panel of consumers to determine a first preference score for said composition;   II) removing an amount of menthol from said composition and adding an amount of N-(4-cyanomethylphenyl) p-menthanecarboxamide, 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, or a mixture of N-(4-cyanomethylphenyl) p-menthane carboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexane carboxamide, which amount carboxamide added is lower than the amount of menthol removed on a weight basis, and subjecting it to a screening against a panel of consumers to obtain a second preference score that is higher than said first preference score.   
     
     
         13 . The flavour composition according to  claim 1  wherein the amount of menthol in the flavour composition is 5 to 30% by weight. 
     
     
         14 . 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. 
     
     
         15 . The flavour composition according to  claim 1  wherein the menthane carboxamide consists of N-(4-cyanomethylphenyl) p-menthanecarboxamide in an amount of 0.5 to 2% by weight of the flavour composition. 
     
     
         16 . The flavour composition according to  claim 1  wherein the menthane carboxamide consists of 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexane carboxamide in an amount of 0.5 to 7% by weight of the flavour composition. 
     
     
         17 . The flavour composition according to  claim 1  wherein the menthane carboxamide consists of a mixture of N-(4-cyanomethylphenyl) p-menthanearboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide, said mixture being provided in an amount of 1 to 9% by weight of the flavour composition. 
     
     
         18 . The flavour composition according to  claim 1  wherein the mixture of N-(4-cyanomethylphenyl) p-menthanecarboxamide and 2-isopropyl-5-methyl-N-(2-(pyridin-4-yl)ethyl)cyclohexanecarboxamide is provided in a ratio of 1:15 to 4:1.