Perfume compositions – Perfume compositions – Oxygen containing active ingredient
Reexamination Certificate
2002-11-08
2003-10-28
Warden, Jill (Department: 1743)
Perfume compositions
Perfume compositions
Oxygen containing active ingredient
Reexamination Certificate
active
06638904
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to fragrance compositions exhibiting antimicrobial activity with a hedonically acceptable odor. The present invention also relates to antimicrobial-flavor compositions which are capable of eliminating one or more microorganisms from a solid or semisolid surface (e.g., skin) or a three-space inhabited by said microorganisms, which compositions include salicylaldehyde and at least one organoleptically compatible antimicrobial synergism cofactor substance.
The prior art, including U.S. Pat. No. 5,965,518 issued on Oct. 12, 1999, the specification for which is incorporated by reference herein, indicates that fragrances having antimicrobial activity may comprise between 3 up to 20% by weight of non-aromatic terpenoids. U.S. Pat. No. 5,965,518 further indicates that the fragrance composition may also, either alternatively or additionally, include essential oils containing phenoic compounds as a major constituent and/or essential oils containing non-aromatic terpenoids as the main constituent. U.S. Pat. No. 5,965,518 further indicates that the fragrance composition further has an odor intensity index of less than 100 and an odor evaluation acceptability index of greater than 50.
Fragrances are commonly incorporated in a wide variety of household and industrial items, for example, counterwipes and cleansers, in order to impart a pleasing odor to a solid or semisolid surface or a three-space. A number of fragrances have been reported to have weak bacteria static activity. However, this activity has been ascertained to be too low to be of practical use. To overcome this weak activity and achieve antimicrobial fragrances of practical use either as bacteria static agents and preservatives or as bacteriacidal agents and sanitizers and disinfectants, combinations of fragrance materials with other materials are employed. For example, fragrances have been combined with a cationic phospholipid as taught in U.S. Pat. No. 5,420,104; and fragrances have been combined with a preservative and surface active agent as taught in U.S. Pat. No. 5,306,707.
Another possible way to achieve useful antimicrobial activity in fragrance compositions is to increase the effective fragrance ingredient concentration until the desired activity is achieved; for example, as described in U.S. Pat. No. 5,306,707 wherein a composition requires 30% of effective perfume ingredients in order to achieve antimicrobial activity in a household product. When using such products with such high fragrance concentrations, the aroma obtained is aesthetically displeasing and not acceptable to the consumer in the ultimate household product.
U.S. Pat. No. 5,965,518 issued on Oct. 12, 1999 attempts to overcome such objections by means of employing a mixture of 3-20% phenoic compounds and between 20-80% non-aromatic terpenoids, but does not specifically disclose the nature of the antimicrobial activity effected as a result of using such compositions and does not indicate which specific product compositions are effective against which specific microorganisms.
Accordingly, a need exists for the ability to create fragrance formulations having specific antimicrobial activity using fragrance formulations which are, in household products, capable of emitting aesthetically pleasing aromas and simultaneously, which are capable of eliminating specific microorganisms using such household products.
Nothing in the prior art sets forth fulfillment of such a need.
THE INVENTION
Our invention is directed to antimicrobial-fragrance compositions which are capable of eliminating one or more microorganisms from a solid or semisolid surface or three-space inhabited by such microorganisms. Such compositions consist essentially of (a) salicylaldehyde having the structure:
and (b) at least one organoleptically compatible antimicrobial synergism cofactor substance, with the weight ratio of salicylaldehyde:cofactor substance being from about 1:10 up to about 10:1.
The degree of synergism of the mixture is ascertained according to the “IFF Antimicrobial Synergism Test” wherein the difference between the actual an expected antimicrobial values of the mixture is greater than or equal to a multiple of 0.05 and the expected antimicrobial value of the mixture.
The IFF Antimicrobial Synergism Test is based on observation and measurement of zones of inhibition against microorganisms such as:
Escherichia coli;
Enterococcus hirae;
Pseudomonas aeruginosa;
Staphylococcus aureus
; and
Saccharomyces cerevisae.
Such measurements of zones of inhibition may be in the form of measurement of the average radius of such zones or of the actual areas of such zones of inhibition.
The measurement of “synergism” is based on a comparison of “expected value” of the dimension of the zone of inhibition shown by the symbol: &Dgr;
E
and the actual value of the zone of inhibition shown by the symbol: &Dgr;
A
. This difference: [&Dgr;
A
−&Dgr;
E
], if greater than or equal to the synergism test constant, is indicative of such synergism. The inequality is shown thusly: &Dgr;
A
−&Dgr;
E
≧K or, when applied to the average diameters of zones of inhibition, are shown thusly: D
A
−D
E
≧K. The expected value of the dimension or area of the zone of inhibition is calculated according to the following generalized equation:
&Dgr;
E
=&Sgr;&dgr;
A
i
f
i
A
+&Sgr;&dgr;
B
i
f
i
B
wherein the symbol: &dgr;
A
i
is the zone of inhibition for a pure component; the symbol: &dgr;
B
i
is the zone of inhibition for a second pure component; the symbol: f
i
A
is the mole fraction or weight fraction of the first pure component in the mixture which is the subject of the synergism test; and the symbol: f
i
B
is the weight fraction or mole fraction of the second component in the mixture which is the subject of the synergism test. When multiple components are being compared against one another, the equation:
&Dgr;
E
=&Sgr;&dgr;
A
i
f
i
A
+&Sgr;&dgr;
B
i
f
i
B
is used. More specifically, the calculation for the expected value as between, for example, salicylaldehyde and other components such as indole or ethyl vanillin, is according to the equation:
D
E
=f
C
D
C
+f
S
D
S
wherein the symbol: D
E
is the expected value of the diameter of the zone of inhibition for the mixture; the symbol: D
C
is the actual value of the diameter of the zone of inhibition for the pure added component; the symbol: D
S
is the diameter of the zone of inhibition for salicylaldehyde when used alone; the symbol: f
C
is the mole fraction or the weight fraction of the added component, e.g., indole or ethyl vanillin, in the mixture; and the symbol: f
S
is the mole fraction or weight fraction of the salicylaldehyde as used in the mixture. The expected value thus calculated, of the zone of inhibition for the mixture, is then compared with the actual value of the diameter or other dimension for the zone of inhibition according to the general inequality: &Dgr;
A
−&Dgr;
E
≧K or, with respect to diameters of zones of inhibition, the inequality: D
A
−D
E
≧K. The value of K as stated, supra, for the data in the instant application, is the product of the expected value of the diameter of the zone of inhibition and 0.05 according to the equation: K=0.05D
E
. However, the value of the synergism test constant in general is calculated according to the following equation: K=(&Dgr;
E
)&pgr; wherein the symbol: &Dgr;
E
is the expected value of the dimension of the zone of inhibition, e.g., diameter or area; and the term: &pgr; is the “pre-selected confidence interval fraction,” chosen, arbitrarily, in the instant application as 0.05. This value, however, may vary between 0.025 and 0.10.
The difference between actual dimension for antimicrobial inhibition and expected dimension for antimicrobial inhibition, [&Dgr;
A
−&Dgr;
E
], and the antimicrobial/olfactory synergism test constant, K, is shown by the equation: &lgr;={[&Dgr;
A
−&Dgr;
E
]−K} in wh
De Meijere Remco Johannes Hendrik
Deans Stanley G.
Lis-Balchin Maria Therese
Simpson Elisabeth J. M.
White Michael John Robert
Cole Monique T.
International Flavors & Fragrances Inc.
Leightner Joseph F.
Warden Jill
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