PERFUME COMPOSITIONS Russian patent published in 2020 - IPC C11B9/00 

FIELD: perfume industry.

SUBSTANCE: invention relates to production of perfume composition. Method involves determining a level of threshold odor concentration of at least one element. Said concentration is the minimum concentration at which this odor is perceived. Element is selected from group (1A), consisting of acetylcholine, synthetic camphor powder, cedar oil, cineol, cinnamaldehyde (10), incense (cistus labdanum), dimethyl acetal citral, 5(Z)-3-methylcyclotetradec-5-en-1-one, 2,4-dimethyl-3-cyclohexene-1-carbaldehyde, beta-damascone (10), delta-damascone (10), (E)-3-methyl-5-(2,2,3-trimethyl-1-cyclopent-3-enyl)pent-4-en-2-ol(10), ethylvaniline (10), eugenol, 1-(5,5-dimethyl-1-cyclohexenyl)pent-4-en-1-one (10), gamma-undecalactone, heliotropin, hexylcinnamaldehyde, 1-(2,3,8,8-tetramethyl-1,3,4,5,6,7-hexahydronaphthalen-2-yl)ethanone, alpha-isomethylionone, 4-(1-methylethyl)-cyclohexanemethanol, methylchavicol, methylcinnamate, ethyl-2-methylbutyrate, cyclohexadecanolide+cyclopentadecanone, 2-methyl-3-[4-(2-methylpropyl)phenyl]propanal, alpha-terpineol, allylhexanoate, 2,4,4,7-tetramethyl-6,8-nonadiene-3-onoxime (10), anise aldehyde (10), black pepper oil, (E)-3,3-dimethyl-5-(2,2, 3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol (10), (12E)-oxacyclohexadec-12-en-2-one, dihydro eugenol, 2,6-dimethyl-5-heptenal, 1,3-undecadiene-5-in (10), methylbenzoate, raspberry ketone and mixtures thereof. Combining at least four elements selected from group (1A), including said at least one element having a minimum concentration, at which the smell of said element is perceived, in an amount equal to said concentration or lower, and at least one element selected from group (1B) consisting of alkyl alcohols, phenylalkyl alcohols, terpene hydrocarbons and mixtures thereof, where (10) is 10 % solution of said material in a solvent. Perfume composition does not contain an element selected from group (2A) consisting of allylcyclohexylpropionate, 2-ethyl-4-(2,2,3-trimethyl-1-cyclopent-3-enyl)but-2-en-1-ol, (Z)- and (E)-isomers, p-tert-butyldihydrocinnamaldehyde, black currant flavors (Cassis bases), ethylmethylphenyl glycidate, ethylene bradylate, tetrahydro-4-methyl-2-(2-methylpropyl)-2H-pyran-4-ol, 2-butyl-4,4,6-trimethyl-1,3-dioxane, cis-3-hexenylmethylcarbonate, 2-hexylcyclopentane-1-one, 3,7-dimethyl-2,6-nonadiene nitrile, 3-(4-tert-butylphenyl) butanal, methylanthranilate, 8-methyl-1-oxaspiro(4,5)decan-2-one, phenylethylphenylacetate, rosene oxide, styryllyl acetate, 3,7-dimethyloctane-3-ol, 2-ethoxy-4-methylphenol, ylang ylang oil and mixtures thereof.

EFFECT: invention provides a stronger or more complex aroma, without requiring addition to the composition of more ingredients; aromas of the invention demonstrate higher intensity caused by synergetic interaction between the ingredients.

5 cl, 4 dwg, 14 tbl, 12 ex