RU2574884C2 - Perfumery compositions and application thereof - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: invention relates to the perfumery composition, consisting of: a) aromatic component in the amount from 3 to 40 wt % of the composition weight, where, at least, 40 wt % of the total weight of the said aromatic component are formed from perfumery ingredients, which have a calculated vapour pressure V in the range of 0.05≤V≤300 Pa; b) from 40 to 90 wt % of ethanol to the total composition weight; c) from 0.01 to 20 wt % to the total weight of the composition of a fragrance modulator, containing isocetyl alcohol; and d) 0-20 wt % of water; and where the sum of weights of the ingredients (a)-(d) constitutes at least 98% of the composition weight. The invention also relates to a method for obtaining the stability of the aromatic component in the ethanol-based perfumery composition.

EFFECT: invention provides the perfumery composition, making it possible to increase the duration of the perfumery component release into the environment when it is applied on the body surface.

15 cl, 13 dwg, 12 tbl, 20 ex

Description

FIELD OF THE INVENTION

The present invention relates to the field of perfumery. In particular, it provides compositions in which the release of a particular aroma is modulated by the use of certain amounts of a modulating agent. The compositions of the invention contain isoacetyl alcohol in the presence of high amounts of ethanol. The invention also relates to methods of using said compositions and to a method for increasing the duration of action of an aromatic component by applying these compositions to skin or hair.

State of the art

In the perfume industry, there is a constant need for new technologies to increase the duration of perception of perfume products. Such a need is especially noted for perfumes with a high content of volatile compounds that evaporate quickly, so that the intensity of the aroma perceived by the user and others in his environment quickly decreases. The perceived degree of this decrease is further enhanced by the rapid evaporation of ethanol, present in high quantities in perfumes and eau de toilette (colognes), as well as body sprays. Maintaining intensity over time is a key challenge for a commercial perfume. Indeed, consumers need perfumes that work all day. It is generally recognized that aroma must maintain good intensity for at least 8 hours to meet these consumer needs, and the main problem is to maintain an acceptable intensity of highly volatile compounds over time. The present invention is the provision of upper and middle notes of perfume compositions with improved intensity over time.

Thus, slowing down the evaporation of highly volatile ingredients present in aromas is one of the main tasks of research in the development and creation of perfumes, and the prior art describes many approaches to solve this problem. The use of agents of various nature, capable of modifying the characteristics of the evaporation of volatile ingredients and aromas, is presented in the prior art so extensively that it is impossible to quote it in an exhaustive way. Such prior art agents range from heavy perfume materials and perfume fillers (this means compounds having an aroma compatible in solubility and smell with a more expensive or less affordable perfume oil, and when mixed or combined with it, extending the suitability of the oil ) to a wide variety of polymeric or jelly-like materials capable of forming film-like or structured formations, such as flavor-trapping micelles, to material boosters, encapsulating fragrance, or even to the so-called pro-fragrances, ie, chemical compounds releasing a perfume ingredient through chemical degradation or degradation when applied to a surface under controlled conditions.

Many previous researchers have proposed the use of so-called “fixatives”, but, as far as we know, such proposals from the prior art do not make differences with respect to the nature of the flavor, i.e. they suggest the use of fixatives for any perfume ingredient or fragrance, suggesting that a particular fixer most likely acts similarly on all ingredients.

It was unexpectedly found that this is not so, and the present invention provides a differentiated and selective approach aimed at taking advantage of the choice of a modulator of a specific nature, isoacetyl alcohol, or a mixture of aroma modulators formed from it, for use with fragrances containing a certain amount of perfume ingredients with specific vapor pressure. In fact, it was found that such a solution provides longer flavors in cases where the longest perception of aroma is most needed, while ensuring for the perfumer the freedom to choose perfume ingredients to achieve the desired beneficial effect, in particular among ingredients in the range with higher vapor pressure in the perfume range . Further, we also found that the fixatives in accordance with the present invention, unlike many fixatives from the prior art, do not affect the odor stability of the aromatic means even after two months of storage at 45 ° C.

Compositions in accordance with the present invention are not known from the prior art. While isoacetyl alcohol is a well-known emollient in cosmetic compositions, valued for its ability to reduce stickiness and reduce the greasy effect of other more fatty emollients, in particular lipstick, where it also acts as a dispersant for pigments, as far as we know , it has never been reported or intended to be used to slow the evaporation of perfume ingredients and to modulate the evaporation profile of certain ranges of more volatile components in romatizatorah, where in the past does not usually have a fat-like components. Its use as a modulator of the evaporation profile of aromas of a certain nature is completely unexpected and makes a beneficial contribution to perfumery technology.

The present invention provides a new and advantageous solution to the problem of increasing the duration of the action of aromas containing significant amounts of the most volatile perfume components, as well as high amounts of ethanol or other alcohols commonly used in commercial perfumes.

SUMMARY OF THE INVENTION

The inventors of the present invention have surprisingly found that the odor effects of perfume ingredients can be effectively improved with perfumes containing isoacetyl alcohol as a modulator for vaporizing the perfume.

Thus, the invention relates to a composition consisting of:

a) an aromatic component in an amount of from 3 to 40 wt.% by weight of the composition, where at least 40 wt.% of the total mass of the specified aromatic component is formed from perfume ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa;

b) from 40 to 90 wt.% ethanol to the total weight of the composition;

c) from 0.01 to 20 wt.% to the total weight of the composition of the aroma modulator formed from isoacetyl alcohol; and

d) optionally water;

and where the sum of the masses of ingredients (a) and (d) is at least 98% by weight of the composition.

The term "consists of" here means that the composition consists essentially of the listed components, but may contain small amounts (not more than 2% by weight) of other ingredients that do not affect the release of the aromatic component. The composition may, for example, contain stabilizing or antioxidant agents currently used in perfumery, UV filters, or quenchers, or also coloring agents. However, it does not contain cosmetic ingredients of a different nature, such as emollients, skin softeners, bactericides, antiperspirant salts, deodorants, preservatives, skin care products, moisturizing agents, surfactants, soothing agents, hair fixers, hair conditioners , skin conditioners, propellants and any other types of substances currently used in cosmetics, soaps, creams and gels, intended for application to skin and hair, and which by nature are capable of exerting l effect on the rate of evaporation and release of aroma. Thus, the composition does not contain any ingredients other than the aroma modulator mentioned above, capable of affecting the release of perfume ingredients present in the aromatic component.

In addition to these small amounts (not more than 2 wt.% Of the composition) of the above acceptable ingredients, ingredients (a) to (d) should comprise 98% of at least the total weight of the composition, where each of the ingredients (a) to (c) is present in the amount contained in the corresponding range indicated above. This also means that if the composition does not contain water, then components (a) to (c) are present in amounts contained within the respective ranges defined above, so that the total amount of added masses is at least 98% of the total weight of the composition.

Compositions in accordance with the present invention are so-called subtle odor compositions (perfumes or aromatics), which means ethanol-based compositions, in particular those intended for skin or hair, i.e. to give them a pleasant aroma, or to mask an unpleasant odor. They are generally in the form of perfume concentrates, perfumes, perfumes, eau de toilette or colognes and sprays.

The terms "perfumery" and "aromatic" are used interchangeably to refer to a component in a composition formed from perfumery ingredients, i.e. from ingredients capable of providing or modifying the smell of skin or hair.

"Perfume ingredient" means a compound currently used in perfumery, which is used mainly because it has a pleasant smell and has the ability to impart a pleasant aroma to the products in which it is incorporated, or to surfaces such as the skin or hair on which it is applied alone or mixed with other such ingredients. In other words, the perfume ingredient has the ability to provide or modify, in a positive or favorable manner, the smell of the composition or surface. When the latter has an unpleasant odor, the perfume ingredient may also be able to hide such an unpleasant odor so that a generally pleasant odor is felt.

“Modulator” here means an agent having the ability to influence odor and, in particular, evaporation rate and intensity, for compositions comprising this modulator, where the odor is perceived by an observer or user over time, compared with the same perception in the absence of modulator. In particular, in accordance with the present invention, isoacetyl alcohol is a modulator of the perceived resistance of the compositions in accordance with the present invention, i.e. it is used to increase the length of time during which the aroma is perceived with a suitable intensity, compared with the perception when isoacetyl alcohol is not used in the composition.

“Aroma modulator formed from isoacetyl alcohol” means here an aromatic modulator based on isocetyl alcohol, but it may also contain another substance or substances having a similar modulating effect with respect to vaporization of the aroma under the same conditions. The aroma modulator, as defined here, consists of substances capable of increasing the resistance of the aromatic component, and thus the composition, compared to its resistance in the absence of a modulator, and contains at least 30% isoacetyl alcohol and more preferably a predominant amount (more than 50 wt.% of the total mass of the aroma modulator) of isoacetyl alcohol.

The perception or impact of a perfume ingredient, or a mixture of perfume ingredients that form an aromatic component, is meant here to be extended or retarded in the presence of a modulator, i.e. its upper and middle notes become “persistent”, which means that they could be perceived by users and other individuals in the environment for a longer time than when the aroma was applied as such, in the absence of a modulator, to the skin or hair.

The definitions given above apply to any and all embodiments of the invention described herein, and in particular to any and all embodiments of the compositions of the present invention.

Perfume or aromatic component present in the composition in accordance with the invention, means a compound that is used to provide a hedonic effect. In other words, such a perfume component, being considered as such, should be recognized by a person skilled in the art as capable of providing or modifying in a positive, necessary or pleasant manner the smell of a composition, or an object, or surface on which it is applied. Compounds capable of modifying the consumer's perception of odor and the effect of the compound, as described above, are also considered as an aromatic component in the composition in accordance with the present invention.

Usually, the aromatic component of the composition is a mixture of perfume ingredients, if possible together with conventional perfume carriers.

By "perfume carrier" is meant a material that is practically neutral from the perfume point of view, i.e. does not significantly change the organoleptic properties of perfume components. Said carrier can preferably be a liquid and typically is a solvent such as dipropylene glycol, diethyl phthalate, isopropyl myristate, benzyl benzoate, 2- (2-ethoxyethoxy) -1-ethanol or ethyl citrate (triethyl citrate), which are most commonly used .

In accordance with a private embodiment of the invention, the composition contains an aromatic component in which 50-70% or even more of its mass is formed by perfume ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa.

In addition, it has been proven that the use of isoacetyl alcohol as a modulator of the stability of the composition is even more advantageous when the aromatic component contains the aforementioned amounts of highly volatile ingredients, i.e. ingredients with a vapor elasticity of 0.4≤V≤200 Pa; Preferred are the resulting compositions in accordance with the present invention.

The nature and type of perfume ingredients in any of the aromatic components from the compositions in accordance with the present invention, a person skilled in the art can choose based on general knowledge along with the information given here, and in accordance with the intended use or application and the necessary perfume effect. In general terms, these perfume ingredients belong to chemical classes such as alcohols, aldehydes, ketones, esters, esters, acetates, nitriles, terpene hydrocarbons, nitrogenous or sulfur heterocyclic compounds and essential oils, and may be of natural or synthetic origin. Many of these ingredients are listed in the references, such as the textbook S.Arctander, Perfume and Flavor Chemicals, 1969, Montclair, New Jersey, USA, or in later versions, as well as in the numerous patent literature in the field of perfumery.

It is also understood that these perfume ingredients can be mixed with compounds that are known to release various types of perfume ingredients in a controlled manner, namely, through a chemical reaction to cleave the chemical bonds of higher molecular weight precursors. Such chemically released molecules are generally referred to as “pro-aromas” or “perfume release systems” and are typically used in aromatics to increase the duration of release of certain fragrances and their olfactory effect over time compared to the olfactory effect of each such aroma as such, and not in the form of a heavier predecessor.

Provided that the aromatic component contains at least 40 wt.%, And more preferably at least 50 wt.%, And typically 50-70% or more by weight of perfume ingredients having a vapor elasticity in the range of 0.05≤V≤ 300 Pa, the rest of the aromatic component can be formed from any perfume ingredient known or currently used, or ingredients used as a separate chemical compound, or as isomer mixtures, or with other perfume ingredients, or in the form of systems the release of perfumes, as mentioned above. Examples of such release systems can be found, for example, in WO 95/04809, EP 0971021, WO 03/049666, EP 0936211, WO 99/60990, WO 01/28980, WO 08/093272, WO 98/47477, US 2004/0102357 , DE 3003494 and WO 95/08976, naming only a few documents, where such systems are described in detail.

Preferred perfume ingredients having the required calculated vapor pressure (calculated in accordance with the EPI control program, US Environmental Protection Agency complex v4.00, 2000-2008) to obtain at least 40% by weight of the aromatic component are shown in Table 1.

Table 1 Perfume ingredients for use in accordance with the present invention Ingredients Estimated vapor pressure (Pa) Limonene 193,285 Hexyl acetate 193,285 Cis-3-hexenyl acetate * 151,962 Cis-3-Hexenol * 124,902 Ethyl acetoacetate 123,836 Rosenoxide 87,578 3-Methyl-2-hexenyl acetate * 73,182 2,4-Dimethyl-3-cyclohexene-1-carbaldehyde * 46.922 Benzyl acetate 24,927 Linalyl acetate 17,462 Dihydromyrceneol 16,529 Styrall acetate 14,930 Citral 12,170 Linalol 11,091 (+ -) - 3-Methoxy-7,7-Dimethyl-10-Methylene-Bicyclo [4.3.1] Dean * 4,199 Geranyl acetate 3,839 Phenethylol 3,239 Allyl cycloheylpropanoate 2,906 Methyl Antrianilate 2,626 Alpha Damascus * 2,479 Ethyl linalol 2,359 Ethyl (2E, 4 g) -2,4-decadienoate * 2,306 Citronellol 2,253 Geraniol 2,119 Mirroy ^®1) * 1,946 Ethyl (2E) -2,4,7-Decatrienoate * 1,746 Diethyl 1,4-cyclohexane dicarboxylate * 1,680 Indole 1,613 Florol ®2 ⁾ * 1,600 4-Nonanolide * 1,573 Heliotropin 1,413 4-Cyclohexyl-2-methyl-2-butanol * 1,333 Eugenol 1,264 Cyclozal 1,141 Givernal ^®8) * 0.873 4-methyl-3-decen-5-ol 0.793 Gamma-p-decalactone 0.682 Florazolone ^TM9) 0.665 Burgueonal ^®3) 0.665 Gamma und Ekal Acton * 0.545 Kashmeran 0.537 Lilial ^®4) 0.477 Romandolid ^®5) 0.357 (Methoxymethoxy) cyclododecane 0.312 2,2,7 / 8,9 / 10-Tetramethylspiro [5.5] undec-8-en-1-one * 0.152 Iso E Super ⁶⁾ 0.147 Kalon ^®10) 0,097 Coumarin 0,088 Sandalor ^®7) 0.059 Gedion ^® 0,055 Heliopropanal 0,055 * Source: Firmenich SA, Geneva, Switzerland ¹⁾ 4- (2,2, c-3,1-6-tetramethyl-R-1-cyclohexyl) -3-buten-2-one ²⁾ tetrahydro-2-isobutyl-4-methyl-4 (2H) -pyranol ³⁾ 3- (4-tert-butylphenyl) propanal; source: Givaudan SA, Vernier, Switzerland ⁴⁾ 3- (4-tert-butylphenyl) -2-methylpropanal; source: Givaudan SA, Vernier, Switzerland ⁵⁾ (1S, 1'R) - [1- (3 ', 3'-Dimethyl-1'-cyclohexyl) ethoxycarbonyl] methyl propanoate ⁶⁾ source: International Flavors & Fragrances, USA ⁷⁾ 3-methyl-5- (2,2,3-trimethyl-3-cyclopenten-1-yl) -2-pentanol; source: Givaudan SA, Vernier, Switzerland ⁸⁾ 3- (3,3 / 1,1-dimethyl-5-indanyl) propanal ⁹⁾ 3- (4/2-Ethylphenyl) -2,2-dimethylpropanal; source: Givaudan SA, Vernier, Switzerland ¹⁰⁾ 7-Methyl-2H, 4H-1,5-benzodioxepin-3-one

Among all the compositions in accordance with the present invention, preferred are those in which said aromatic component is at least 35%, 40%, or even more preferably at least 50% by weight of perfume ingredients selected from the group consisting of the ingredients mentioned in the above table.

As indicated above, the aromatic component forms 3-40 wt.% By weight of the composition. More particular embodiments of the compositions of the present invention comprise 3-25% and, in particular, 5-20% by weight of the aromatic component of the total weight of the composition.

Thus, among the compositions in accordance with the present invention, which are of a more specific nature, compositions that contain 3% or more, and up to 25%, or 5% or more, and up to 20%, by weight of the aromatic component, can be cited. at least 40% by weight of which and more preferably 50-70% by weight of which is formed from ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa and more preferably a calculated vapor pressure V in the range of 0.4 ≤V≤200 Pa.

Component (c) from any embodiment of the compositions of the present invention is an aroma modulator as defined above, present in an amount of from 0.01 to 20% by weight of the composition and in more specific embodiments from 0.5 to 10% by weight. More preferred amounts of a flavor modulator in any such composition range from 0.5 to 6%, or also from 1 to 5% by weight of the total weight of the composition. Preferably, at least 50% and more preferably at least 70% by weight of the aroma modulator is isoacetyl alcohol, and the remaining 100% is one or more other modulators or co-modulators.

Thus, the invention relates to compositions as defined above containing isoacetyl alcohol or a mixture of isoacetyl alcohol with other modulators, namely Tegosoft ™ APM and / or Schercemol ™ NGDO, as a flavor modulator.

Isoacetyl alcohol is supplied by International Specialty Products, for example, under the trademark CERAPHYL® ICA. However, there are other suppliers of this material, which is also sold under other commercial names. Any such commercial forms of isoacetyl alcohol are suitable for use in component (c) of the compositions of the present invention.

Preferred co-modulators in accordance with the present invention are compounds known as Tegosoft ™ APM (PPG-3 myristyl ether; available from Evonik Industries, Germany) and Schercemol ™ NGDO Ester (neopentyl-glycol-diethylhexanoate; supplied by Lubrizol Advanced Materials, USA) . An aroma modulator from any composition in accordance with the present invention may thus consist of isoacetyl alcohol or be a mixture of the latter with one or both of these two co-modulators, where isocetyl alcohol is 50 wt.% Or more by weight of the mixture of aroma modulators. In this context, it was possible to establish that compositions in accordance with the present invention, which contain an aroma modulator formed from isoacetyl alcohol together with Tegosoft ™ APM and / or Schercemol NGDO Ester, where the mass concentration of isocetyl alcohol is 50 wt.% Of the total mass mixtures of a modulator and where another modulator or flavor modulators comprise the remaining 50% by weight of component (b) in the compositions of the present invention, provide the best results.

The mixture of isocetyl alcohol flavor modulators together with Tegosoft ™ APM and Schercemol ™ NGDO Ester, where the mass concentration of isoacetyl alcohol was 50% of the total weight of the mixture and the other two components of the mixture were present in equal mass amounts in the mixture, also favorably improved the intensity of the aroma perceived over time. In particular, mixtures of isoacetyl alcohol with Tegosoft ™ APM, in a mass ratio of 1: 1, provided optimal results for the release of aroma 4 and 8 hours after application of the composition to the skin.

Thus, it was proved that all compositions in accordance with the present invention, which contained a mixture of at least 50 wt.% Isoacetyl alcohol together with Tegosoft ™ APM and / or Schercemol ™ NGDO Ester, are the main compositions for solving the problems of the present invention, t .e. prolong the perception of aroma from the surface on which they are applied, compared with the use of aroma without any modulator or even when only isoacetyl alcohol is used as a modulator.

Ethanol may be present in any of the compositions at a concentration of 40-90 wt.%, And in particular, it may comprise from 50 to 80 wt.% Or also from 60 to 85 wt.% Of the total weight of the composition. Any ethanol of suitable quality compatible with the requirements for topical application can be used in the compositions of the present invention.

The amount of water present in any embodiment of the compositions of the present invention should not exceed 20 wt.% And more preferably should be 10 wt.% Or less by weight of the composition. This amount may be due to the amount of water present in the ethanol used for the composition or not, depending on the circumstances.

It goes without saying that the present invention encompasses any composition containing components (a) - (c) or (a) - (d) described earlier in this text, in any embodiment, where each such ingredient is present in any suitable amount, defined in this text, regardless of the amount of any of the three other ingredients. Thus, many such compositions may be encompassed in which one or more of these ingredients are combined in wider or more specific concentration ranges.

It was found that among such compositions, those consisting of:

a) an aromatic component in an amount of from 5 to 20 wt.% by weight of the composition, at least 50 wt.% of the total mass of which is composed of perfume ingredients with a calculated vapor pressure V in the range of 0.05≤V≤300 Pa;

b) ethanol from 60 to 85 wt.% of the total weight of the composition;

c) isoacetyl alcohol or a mixture thereof with Tegosoft ™ and / or Schercemol ™ NGDO from 0.5 to 6 wt.% of the total weight of the composition; and

d) water from 0 to 10 wt.% by weight of the composition,

are specific formulations in accordance with the present invention, with which the best results are observed with respect to improving the durability of the aroma.

In accordance with other preferred embodiments, compositions are provided comprising:

a) an aromatic component in an amount of 5 to 10 wt.% by weight of the composition, at least 50 wt.% of the total mass of which is composed of perfume ingredients with a calculated vapor pressure V in the range of 0.05≤V≤300 Pa;

b) ethanol from 70 to 85 wt.% of the total weight of the composition;

c) isoacetyl alcohol or a mixture thereof with Tegosoft ™ and / or Schercemol ™ NGDO from 2 to 6 wt.% of the total weight of the composition; and

d) water from 0 to 5 wt.% by weight of the composition.

All compositions in accordance with the invention defined in the present description, are able to effectively increase the duration of perception of the aromatic component compared with similar compositions, differing only in that they lack a modulator of aroma, and it is replaced by ethanol or water. In addition, it was found that isocetyl alcohol-based aroma modulators in accordance with the present invention do not adversely affect olfactory quality and aroma stability, even with a long storage period of compositions, for example for 2 months at 45 ° C, in contrast to what is observed when using some conventional clamps.

Compositions in accordance with any of the embodiments described above are a useful perfume material that can advantageously be used in perfume products intended for application to the skin and hair. Indeed, such compositions can advantageously be used to achieve more controlled deposition and sequential release of the perfume.

Another objective of the present invention relates to a method of aromatizing the skin and hair, or to a method of intensifying or increasing the duration of the diffusion effect of a distinctive aroma or aromatic component on the skin and hair, when the surface of the body is treated with any composition, as defined herein, under conditions providing the release of the specified aromatic component in an improved manner compared to perfumes from the prior art, in which there is no module flavor aroma.

Compositions in accordance with the present invention can be prepared by simply mixing their components in a well-known manner.

Brief Description of the Drawings

Figure 1: This figure shows the odor intensity of Composition A in accordance with the present invention compared to a control not containing an aroma modulator, after about 8 hours after application.

Figure 2: This figure shows the odor intensity of Composition B in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 3: This figure shows the odor intensity of Composition C in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 4: This figure shows the odor intensity of Composition D in accordance with the present invention compared to a control not containing an aroma modulator over time after use.

Figure 5: This figure shows the odor intensity of Composition E in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 6: This figure shows the odor intensity of Composition F in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 7: This figure shows the odor intensity of Composition G in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 8: This figure shows the odor intensity of Composition H in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 9: This figure shows the odor intensity of Composition I in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 10: This figure shows the odor intensity of Composition J in accordance with the present invention compared to a control not containing a flavor modulator, depending on the time elapsed since application of the composition.

Figure 11: This figure shows the odor intensity of Composition K in accordance with the present invention compared to a control that does not contain an aroma modulator, depending on the time elapsed since application of the composition.

Figure 12: This figure shows the odor intensity of the MS compositions of the present invention containing Aroma I in combination with isoacetyl alcohol mixtures with Tegosoft ™ APM and / or Schercemol ™ NGDO Ester, in different relative concentrations, compared to the aroma intensity of Composition L containing the same flavor in combination with one isoacetyl alcohol as a modulator, at two points in time elapsed after application of the composition.

Figure 13: This figure shows the odor intensity of Aroma I in combination with various flavor modulators consisting of mixtures of isoacetyl alcohol with Tegosoft ™ APM and / or Schercemol ™ NGDO Ester, compared to the odor intensity of the same flavor in combination with one isocetyl alcohol at two points in time elapsed after applying the composition.

Examples

The invention is further described in more detail using the following examples, in which abbreviations are of ordinary importance in the art. In all of the assessment tests described below, including the participation of those conducting the analysis, the evaluation was performed in a blind test, which means that the persons conducting the analysis did not know the composition of the sample being evaluated.

Examples 1-3

Compositions in accordance with the present invention and their use Perfume, intended for the preparation of the aromatic component of the compositions in accordance with the present invention, was prepared by mixing the following ingredients in amounts shown in Table 2.

table 2 Aroma I Ingredients Mass parts (Z) -3-Hexen-1-ol 6.00 Ethyl acetoacetate 7.80 Ethyl 2-methyl pentanoate ^1} 8.64 (Z) -3-Hexen-1-yl acetate 8.52 Limonene 8.16 Dihydromyrceneol ²⁾ 9.36 Zestover ³⁾ 8.28 Rosenoxide 9.24 Benzyl acetate 9.00 Ethyl linalool 20.16 Citral 18.24 Indole 7.02 Heliotropin 9.00 Methyl Anthranilate 9.06 Eugenol 9.84 α-damaskon 11.52 Coumarin 8.76 Allyl cyclohexyl propionate 11.76 Ethyl (2E, 4Z) -2,4-decadienoate 11.76 Lilial ⁴⁾ 12.24 Total 204.36 ¹⁾ Source: Firmenich SA, Geneva, Switzerland ²⁾ Source: International Flavors & Fragrances, USA ³⁾ 2,4-dimethyl-3-cyclohexene-1-carbaldehyde; source: Firmenich SA, Geneva, Switzerland ⁴⁾ 3- (4-tert-butylphenyl) -2-methylpropanal, source: Givaudan SA, Vernier, Switzerland

With Aroma I, three compositions were prepared in accordance with the present invention by mixing the components described in Table 3 in the indicated proportions.

Table 3 Compositions in accordance with the present invention Component Content (wt.%) A B C Aroma I 10.00 10.00 10.00 Ethanol 96% 79.42 79.42 79.42 Ceraphyl * ICA 5.00 3.00 1.00 Demineralized water 5.58 7.58 9.58

In parallel, the control composition was prepared by replacing the Ceraphyl® ICA flavor modulator in the amount indicated in the table for Compositions A, B, C with the same amount of demineralized water.

Each of compositions A, B, C was then evaluated in a blind test against control involving a group of 30 individuals. The latter were asked to rate the odor intensity on a scale of 1 to 10 from each pair of samples, i.e. compositions in accordance with the present invention and control. On a scale of 1 to 10, a value of 0 meant that it was impossible to detect a smell, and 10 meant a very strong smell.

Samples were evaluated after application to glass slides, the latter were placed on a hot plate with a constant temperature of 32 ° C for the required time. The results of a blind analysis performed in this way were averaged and processed to determine the variance using the Duncan posterior criterion (α = 0.05).

The Figure 1 presents the results of a blind test, after about 8 hours at 32 ° C, for Composition A compared with the control. This figure clearly shows that the Ceraphyl® ICA aroma modulator, at a concentration of 5 wt.%, Significantly enhances the intensity of the aroma perceived by the user, 8 hours after applying Composition A to the wafer.

Figures 2 and 3 demonstrate the effect of the same flavor modulator versus time when used in lower concentrations (Compositions B and C). The effect of isoacetyl alcohol, in particular, was noted 4 and 8 hours after the application of the two indicated compositions in accordance with the present invention on a carrier plate.

Example 4

Composition in accordance with the present invention and its use

Perfumes intended for obtaining an aromatic component from the compositions in accordance with the present invention, was prepared by mixing the following ingredients in amounts indicated in Table 4.

Table 4 Aroma II Ingredients Mass parts Cis-3-hexenyl acetate one Styrall acetate one Ethyl acetoacetate four Coumarin 3 Allyl cyclohexyl propionate one Alfa damaskon 2 Decalactone one Dihydromyrceneol 5 Ethyl linalol twenty Geraniol 10 Iso E Super 10 Lilial ^® one hundred Limonene diets. 40 Florol ^® 101 Rosenoxide 5 Phenylethyl alcohol 85 Cis-3-hexenol one 2,4-Dimethyl-3-cyclohexene-1-carbaldehyde 5 Total 395

With Aroma II, a composition was prepared in accordance with the present invention by mixing the components described in Table 5 in the indicated proportions.

Table 5 Composition D in accordance with the present invention Component Content (wt.%) Aroma II 10.00 Ethanol 96% 79.42 Ceraphel ^® ICA 3.00 Demineralized water 7.58

At the same time, the control composition was prepared by replacing the Ceraphyl ^® ICA aroma modulator in the amount indicated in the table for Composition D with the same amount of demineralized water.

Composition D was then evaluated in a blind control test with a group of 5 odor experts. The latter were asked to rate the odor intensity on a scale of 1 to 10 for a pair of samples, i.e. composition in accordance with the present invention and control. On a scale of 1 to 10, a value of 0 meant that it was impossible to detect a smell, and 10 meant a very strong smell.

Samples were evaluated after application to glass slides, the latter were placed on a hot plate with a constant temperature of 32 ° C for the required time. The results of a blind analysis performed in this way were averaged.

Figure 4 shows the effect of time versus aroma modulator used at the concentration indicated in Table 5. The effect of isoacetyl alcohol was observed 35 minutes after application of the composition and, in particular, was noted 8 hours after application of the composition in accordance with the present invention on the carrier plate.

Example 5

Composition in accordance with the present invention and its use

Perfumes intended for obtaining an aromatic component from the compositions in accordance with the present invention, was prepared by mixing the following ingredients in amounts indicated in Table 6.

Table 6 Aroma III Ingredients Mass parts Cis-3-hexenol acetate 2. Styrall acetate one Ethyl acetoacetate 5 Allyl cyclohexyl propionate one Alfa damaskon 2 Dihydromyrceneol fourteen Ethyl linalol 34 Geraniol 10 Iso E Super 10 Lilial ^® one hundred Limonene dist. 105 Florol ^® 110 Rosenoxide 5 Phenylethyl alcohol 85 Cis-3-hexenol one Zestover 10 Total 495

With Aroma III, a composition was prepared in accordance with the present invention by mixing the components described in Table 7 in the indicated proportions.

Table 7 Composition E in accordance with the present invention Component Content (wt.%) Aroma III 10.00 Ethanol 96% 79.42 Ceraphyl ^® ICA 3.00 Demineralized water 7.58

In parallel, a control composition was prepared by replacing the Ceraphyl ^® ICA flavor modulator in the amount indicated in the table for Composition E with the same amount of demineralized water.

Composition E was then evaluated in a blind control test with a group of 5 odor experts. The latter were asked to rate the odor intensity on a scale of 1 to 10 for a pair of samples, i.e. composition in accordance with the present invention and control. On a scale of 1 to 10, a value of 0 meant that it was impossible to detect a smell, and 10 meant a very strong smell.

Samples were evaluated after application to glass slides, the latter were placed on a hot plate with a constant temperature of 32 ° C for the required time. The results of a blind analysis performed in this way were averaged.

Figure 5 shows the effect as a function of time for a flavor modulator, which was used at a concentration indicated in Table 7. The effect of isoacetyl alcohol was observed 15 minutes after application of the composition and, in particular, was noted 4 hours after application of the composition in accordance with the present invention on the carrier plate.

Examples 6-11

Six flavors intended to produce the aromatic components of the compositions of the present invention were prepared by mixing the following ingredients in the amounts shown in Table 8 below.

Table 8 Fragrances IV-IX Ingredients Fragrances IV V I VII VIII IX Mass parts Limonene 368 2576 1840 1288 1288 1288 Cis-3-hexenol 3 21 fifteen eleven eleven eleven Zestover one 5 one one one Aphermate ⁵⁾ 10% DIPG 10 70 fifty 35 35 35 Sclareolate ^{® * 1)} 90 630 450 315 315 315 Linalol 79 553 395 277 277 277 3-Methoxy-7,7-dimethyl-10-methylene-bicyclo [4.3.1] decane * 53 371 265 186 186 186 Damascon Alpha * 10% DIPG 13 91 65 46 46 46 Quranol 53 371 265 186 186 186 Zedramber ²⁾ fifty 1050 750 525 525 525 Cyclozal 5 35 25 eighteen eighteen eighteen Decal 3 21 fifteen eleven eleven eleven γ-Undecalacton * 3 21 fifteen eleven eleven eleven Ambrox ^{® *} 3 one 5 6 6 6 Lilial ^® eighteen 26 90 13 13 13 (Methoxymethoxy) cyclododecane 26 182 130 91 91 91 Iso B Super 0 0 950 950 950 950 Kalon ^{® * 3)} 0 fifty fifty fifty fifty fifty Exalton 0 950 0 0 0 0 Gedion ^® NS * 0 0 1000 2000 2000 2000 Paradisoium® ^* 0 1000 1000 1000 1000 1000 Muszenon ™ ^* 0 0 1000 1000 1000 2000 Galaxolid ^® 70 MIP Extra 0 1000 1000 1500 4000 5500 Astoroton 0 0 0 0 1000 4000 Exaltolide ^{® *} 0 0 0 0 1000 2000 Ethyl vanillin 0 00 72 Ethylpralin 0 0 0 0 one hundred one hundred Bakdanol ^®4) 0 0 0 0 one hundred 0 Cis-3-hexenium lsalicylate 0 0 0 0 70 0 ^* source: Firmenich SA, Geneva, Switzerland ¹⁵ Propyl- (S) -2- (1,1-dimethylpropoxy) propanoate ²⁾ 8-Methoxy-2,6,6,8-tetramethyl-tricyclo [5.3.1.0 (1.5)] undecane ³⁾ 7-Methyl-2H, 4H-1,5-benzodioxepin-3-one ⁴⁾ 2-ethyl-4- (2,2,3-trimethyl-3-cyclopenten-1-yl) -2-buten-1-ol; source: International Flavors & Fragrances ⁵⁾ 1- (3,3-dimethyl-1-cyclohexyl) ethyl format; source: International Flavors & Fragrances

Aroma IV contained 97.4 wt.% Perfume ingredients having a vapor pressure of 0.4 to 200 Pa, and 100% of ingredients with a vapor pressure of 0.05 to 300 Pa.

Aroma V contained 67.95% by weight of perfume ingredients having a vapor elasticity of 0.4 to 200 Pa, the remainder of the aroma was formed by perfume ingredients having a vapor elasticity below 0.4 Pa. It consisted of 89.92% of the ingredients having a vapor pressure of 0.05 to 300 Pa.

Aroma VI contained 48.4 wt.% Perfume ingredients having a vapor pressure of 0.4 to 200 Pa, the remainder of the aroma was formed by perfume ingredients having a vapor pressure below 0.4 Pa. It consisted of 79.89% of ingredients having a vapor pressure of 0.05 to 300 Pa.

Aroma VII contained 33.89 wt.% Perfume ingredients having a vapor pressure of 0.4 to 200 Pa, the remainder of the aroma was formed by perfume ingredients having a vapor pressure below 0.4 Pa. It consisted of 74.92% of ingredients having a vapor pressure of 0.05 to 300 Pa.

Aroma VIII contained 50 wt.% Of perfume ingredients having a vapor elasticity of 0.05 to 300 Pa, the remainder of the aroma was formed by perfume ingredients having a vapor elasticity below 0.05 Pa.

Aroma IX contained 35% by weight of perfume ingredients having a vapor elasticity of 0.05 to 300 Pa, the remainder of the aroma was formed by perfume ingredients having a vapor elasticity below 0.05 Pa.

All of the above weight percentages are relative to the total weight of the aromatic agent.

The compositions of the present invention were then prepared with Flavors IV-IX by mixing the components described in Table 9 in the indicated proportions.

Table 9 F-K Compositions of the Invention Component Content (wt.%) F G H I J TO Aroma IV 10.00 0 0 0 0 0 Aroma V 0 10 0 0 0 0 Aroma VI 0 0 10 0 0 0 Aroma VII 0 0 0 10 0 0 Aroma VIII 0 0 0 0 10 0 GC flavor 0 0 0 0 0 10 Ethanol 96% 79.42 79.42 79.42 79.42 79.42 79.42 Ceraphyl ^® ICA 3.00 3.00 3.00 3.00 3.00 3.00 Demineralized water 7.58 7.58 7.58 7.58 7.58 7.58

At the same time, the control composition was prepared by replacing the Ceraphyl ^® ICA aroma modulator in the amount indicated in the table for Composition F with the same amount of demineralized water.

F-K compositions were then evaluated in a blind control test with a group of 5 odor experts. The latter were asked to rate the odor intensity on a scale of 1 to 10 from each pair of samples, i.e. each of the compositions in accordance with the present invention and control. On a scale of 1 to 10, a value of 0 meant that it was impossible to detect a smell, and 10 meant a very strong smell.

Samples were evaluated after application to glass slides, the latter were placed on a hot plate with a constant temperature of 32 ° C for the required time. The results of a blind analysis performed in this way were averaged.

Figures 6-11 show the effect of a flavor modulator versus time when used in the concentration indicated in Table 9.

For composition F, the effect of isoacetyl alcohol was observed from 15 minutes after application of the composition and, in particular, was noted 4 hours after application of the composition in accordance with the present invention on a carrier plate (Figure 6).

For composition G, the effect of isoacetyl alcohol was observed from 15 minutes after applying the composition, and then 1 hour and 8 hours after applying the composition in accordance with the present invention to the carrier plate (Figure 7).

For composition H, the effect of isoacetyl alcohol was observed from 15 minutes after application of the composition, and then noted after 1 hour, 4 hours and 8 hours after applying the composition in accordance with the present invention on a carrier plate (Figure 8).

For composition I, the effect of isoacetyl alcohol was noted from 15 minutes after application of the composition, and then noted 4 hours and 8 hours after application of the composition in accordance with the present invention on a carrier plate (Figure 9).

For composition J, the effect of isoacetyl alcohol was observed 15 minutes and 8 hours after applying the composition to the carrier plate.

For composition K, the effect of isoacetyl alcohol was noted 15 minutes and 8 hours after application of the composition to the carrier plate.

In all cases, Ceraphyl ^® ICA influenced the release of aroma, which could be observed shortly after application, and could prolong the strong odor sensation for several hours, even in cases where the composition was made from very volatile substances. In the absence of an aroma modulator, the effect of aroma ceased much faster.

Examples 12-19

Perfumes intended for the formation of the aromatic component of the compositions in accordance with the present invention, was prepared by mixing the following ingredients in amounts indicated in Table 2 above.

Eight compositions were prepared with Aroma I in accordance with the present invention by mixing the components described in Table 10 in the indicated proportions.

Table 10 Songs L-S Component Composition (wt.%) L M N O P Q R S Aroma I 10.00 10.00 10.00 10.00 10.00 10.00 10.00 10.00 Ethanol 96% 79.42 79.42 79.42 79.42 79.42 79.42 79.42 79.42 Ceraphyl ^® ICA 5.00 3,5 3,5 4,5 4,5 2.5 2.5 2.5 Schercemol ™ NGDO Ester 0 0 1,5 0.5 0 1.25 2.5 0 Tegosoft ^1M AWP 0 1,5 0 0 0.5 1.25 0 2.5 Demineralized water 5.58 5.58 5.58 5.58 5.58 5.58 5.58 5.58

At the same time, the control composition was prepared by replacing the Ceraphyl ^® ICA aroma modulator in the amount indicated in the table for Composition L with the same amount of demineralized water.

Each of the L-S compositions was then evaluated in a blind test against control involving a group of 30 individuals. The latter were asked to rate the odor intensity on a scale of 1 to 10 from each pair of samples, i.e. compositions in accordance with the present invention and control. On a scale of 1 to 10, a value of 0 meant that it was impossible to detect a smell, and 10 meant a very strong smell.

Samples were evaluated after application to glass slides, the latter were placed on a hot plate with a constant temperature of 32 ° C for the required time. The results of a blind analysis performed in this way were averaged and processed to determine the variance using the Duncan posterior criterion (a = 0.05).

Figure 12 presents the results of a blind test after about 15 minutes and after 1 hour at 32 ° C for Compositions LS compared with the control. This figure clearly shows that aroma modulators with Ceraphyl ^® ICA at a concentration of 5% by weight relative to the weight of the composition significantly enhance the intensity of aroma perceived by the user 1 hour after application of the LS Compositions to the plate. At this point in time, the best-performing blend of flavor modulators contained equal amounts of Ceraphyl ^® ICA and Schercemol ™ NGDO Ester, i.e. 2.5 wt.% Each relative to the total weight of the composition.

The Figure 13 presents the results of a blind test after about 4 hours and after 8 hours at 32 ° C for Compositions LS compared with the control. This figure clearly shows that various mixtures of aroma modulators with Ceraphyl ^® ICA at a total modulator concentration of 5% by weight relative to the composition weight significantly enhance the intensity of aroma perceived by the user 4 hours and 8 hours after applying the LS Compositions to the plate.

After 4 hours, the best-effective mixture of flavor modulators contained equal amounts of Ceraphyl ^® ICA and Tegosoft ™ APM, then a mixture of equal amounts of Ceraphyl ^® ICA and Schercemol ™ NGDO Esters. These blends had an improved effect on extending the time during which acceptable aroma intensity could be perceived by the user, compared to one 5% Ceraphyl ^® ICA.

After 8 hours, it was noted that a mixture of Ceraphyl ^® ICA and Tegosoft ™ APM flavor modulators, present in equal amounts in the composition, provided the best effect. This was followed by a mixture with a concentration of 3.5 wt.% Ceraphyl ^® ICA and 1.5 wt.% Tegosoft ™ AWP and with a concentration of 4.5 wt.% Ceraphyl ^® ICA and 0.5 wt.% Schercemol ™ NGDO Ester relative to the total weight compositions in accordance with the present invention. It has been shown that a combination of 2.5 wt.% Ceraphyl ^® ICA with 1.25 wt.% Schercemol ™ NGDO and 1.25 wt.% Tegosoft ™ APM relative to the total weight of the composition is also very useful. All these mixtures showed better results than using 5% Ceraphyl ^® ICA individually in the same composition and with the same aroma.

Example 20

The results of the analysis of the stability of aroma after storage for 8 weeks at 45 ° C of toilet water (EDT) containing 5 wt.% Ceraphyl ^® ICA

The odor of a composition containing Aroma I and 5 wt.% Ceraphyl ^® ICA above, and various commercial toilet water samples containing 5 wt.% Ceraphyl ^® ICA, in which the aromatic component was used at the concentrations indicated in Table 11, was compared after 8 weeks of storage at 45 ° C, for each flavor and in a blind test, with appropriate control of the same eau de toilette, but in which Ceraphyl ^® ICA was replaced with water.

The results of these blind tests after a storage period are summarized in Table 12 below.

Table 11 Scent Olfactory family Aroma dose Commercial flavor number 1 Oriental, floral 17 wt.% In EDT 81 vol.% Commercial flavor №2 Woody, fruity 19 wt.% In EDT 81 vol.% Commercial flavor number 3 Oriental, floral 15 wt.% In EDT 81 vol.%. Commercial flavor 4 Citrus, aromatic 12 wt.% In EDT 81 vol.% Commercial flavor №5 Floral, spicy 17 wt.% In EDT 81 vol.% Commercial flavor number 6 Floral, with the smell of lily of the valley 20 wt.% In EDT 81 vol.% Commercial flavor number 7 Floral, watery 19 wt.% In EDT 81 vol.% Commercial flavor number 8 Oriental, Vanilla, Woody 19 wt.% In EDT 81 vol.% Commercial flavor 9 Aromatic, watery 7 wt.% In EDT 75 vol.%

Table 12 Sample EDT Olfactory assessment Visual assessment PH change Overall stability Aroma I (Exp. 1 above) Compliant Without changes Equal to control Stable Commercial flavor number 1 Compliant Like control Equal to control Stable Commercial flavor №2 Compliant Without changes Equal to control Stable Commercial flavor number 3 Compliant Without changes Equal to control Stable Commercial
flavor number 4 Compliant Like
control Equal
control Stable Commercial flavor №5 Compliant Like control Equal to control Stable Commercial flavor number 6 Compliant Like control Equal to control Stable Commercial flavor number 7 Compliant Without
changes Equal to control Stable Commercial flavor number 8 Compliant Without
changes Equal to control Stable Commercial flavor 9 Compliant Without
changes Equal to control Stable

The results summarized in Table 12 clearly show that the presence of a flavor modulator has absolutely no effect on flavor quality and odor stability over time, even at high storage temperatures.

Claims (15)

1. Perfume composition, consisting of:
a) aromatic component in an amount of from 3 to 40 wt. % by weight of the composition, where at least 40 wt. % of the total mass of the specified aromatic component is formed from perfume ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa;
b) from 40 to 90 wt. % ethanol to the total weight of the composition;
c) from 0.01 to 20 wt. % to the total weight of the composition of the aroma modulator containing isoacetyl alcohol; and
d) 0-20 wt. % water;
and where the sum of the masses of ingredients (a) to (d) is at least 98% by weight of the composition. 2. The composition according to p. 1, characterized in that the aromatic component contains 50 wt. % or more perfume ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa. 3. The composition according to p. 1, characterized in that the said perfume ingredients have a calculated vapor pressure V in the range 0.4≤V≤200 Pa. 4. The composition according to p. 1, characterized in that said perfume ingredients comprising 40 wt. %, respectively 50 wt. % or more of the aromatic component selected from the group consisting of the following ingredients: limonene, hexyl acetate, cis-3-hexenyl acetate, cis-3-hexenol, ethyl acetoacetate, rosenoxide, 3-methyl-2-hexenyl- acetate, 2,4-dimethyl-3-cyclohexene-1-carbaldehyde, benzyl acetate, linalyl acetate, dihydromyrceneol, styryl acetate, citral, linalol, (+ -) - 3-methoxy-7,7-dimethyl-10 -methylene-bicyclo [4.3.1] decane, geranyl acetate, phenethylol, allyl-cycloheylpropanoate, methyl anthrianilate, alpha-damaskon, ethyl-linalol, ethyl (2E, 4Z) -2,4-decadienoate, citronellol, geraniol, 4- (2,2, s-3, t-6- tetramethyl-R-1-cyclohexyl) -3-buten-2-one, ethyl (2E) -2,4,7-decatrienoate, diethyl-1,4-cyclohexane-dicarboxylate, indole, tetrahydro-2-isobutyl-4 -methyl-4 (2H) -pyranol, 4-nonanolide, heliotropin, 4-cyclohexyl-2-methyl-2-butanol, eugenol, cyclosal, 3- (3,3 / 1,1-dimethyl-5-indanyl) propanal 4-methyl-3-decen-5-ol, gamma-n-decalactone, 3- (4/2-ethylphenyl) -2,2-dimethylpropanal, 3- (4-tert-butylphenyl) propanal, gamma-undecalactone, cashmeran, 3- (4-tert-butylphenyl) -2-methylpropanal, (1S, 1′R) - [1- (3 ′, 3′-dimethyl-1′-cyclohexyl) ethoxycarbonyl] methylpropanoate, (methoxymethoxy) cyclododecane 2.2.7 / 8.9 / 10-tetrameth lspiro [5.5] undec-8-en-1-one, Iso E Super, 7-methyl-2H, 4H-1,5-benzodioxipin-3-one, coumarin, 3-methyl-5- (2,2 , 3-trimethyl-3-cyclopenten-1-yl) -2-pentanol, methyl dihydrojamonate, heliopropanal. 5. The composition according to p. 1, characterized in that the aroma modulator containing isoacetyl alcohol is present in an amount of from 0.05 to 10 wt. % and preferably from 0.5 to 6 wt. % of the total weight of the composition. 6. The composition according to p. 1, characterized in that the aroma modulator is formed by at least 50 wt. % and more preferably 70-100 wt. % of the total mass of the aroma modulator, from isoacetyl alcohol. 7. The composition according to p. 6, characterized in that the aroma modulator is formed per 100 wt. % of isoacetyl alcohol relative to the total weight of the aroma modulator. 8. The composition according to p. 7, characterized in that the aroma modulator further comprises a co-modulator selected from the group consisting of PPG-3 myristyl ether, neopentyl-glycol-diethylhexanoate and mixtures thereof. 9. The composition according to p. 8, characterized in that it contains an aroma modulator formed from isoacetyl alcohol together with PPG-3 myristyl ether and / or neopentyl-glycol-diethylhexanoate, where the mass concentration of isoacetyl alcohol is 50% of the total weight of the modulator mixture and another modulator or flavor modulators form the remaining 50 wt. % of the mixture of modulators. 10. The composition according to p. 9, characterized in that it contains a mixture of isoacetyl alcohol together with PPG-3 myristyl ether and neopentyl-glycol-diethylhexanoate, where the mass concentration of isoacetyl alcohol is 50% of the total weight of the mixture, and its other two components are present in equal quantities in wt. % in the mixture. 11. The composition according to p. 6, characterized in that the aroma modulator consists of a mixture of isoacetyl alcohol and PPG-3 myristyl ether, present in a mass ratio of 1: 1. 12. The composition according to p. 1, characterized in that it consists of:
a) aromatic component in an amount of from 5 to 20 wt. % by weight of the composition, where at least 50 wt. % of the total mass of the specified aromatic component is formed from perfume ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa;
b) from 60 to 85 wt. % ethanol to the total weight of the composition;
c) from 0.5 to 6 wt. % of the total weight of the composition of isoacetyl alcohol or a mixture thereof with PPG-3 myristyl ether and / or neopentyl-glycol-diethylhexanoate; and
d) from 0 to 10 wt. % water to the total weight of the composition. 13. The composition according to p. 1, characterized in that it consists of:
a) aromatic component in an amount of from 5 to 10 wt. % by weight of the composition, where at least 50 wt. % of the total mass of the specified aromatic component is formed from perfume ingredients having a calculated vapor pressure V in the range of 0.05≤V≤300 Pa;
b) from 70 to 85 wt. % ethanol to the total weight of the composition;
c) from 2 to 6 wt. % to the total weight of the composition of isoacetyl alcohol or its mixture with PPG-3 myristyl ether and / or neopentyl-glycol-diethylhexanoate; and
d) from 0 to 5 wt. % water to the total weight of the composition. 14. The composition according to any one of paragraphs. 1-13 in the form of a perfume, eau de toilette, perfume, cologne or tonic or spray. 15. A method of increasing the durability of an aromatic component in an ethanol-based composition, comprising preparing a perfume composition as defined in any one of claims 1-14, using the specified aromatic component together with a flavor modulator formed from isoacetyl alcohol in relative proportions as defined in any one of claims. 1-13.

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