Abstract: A flavor composition which includes as, at least 8% of its total weight, (a) at least 0.5% by weight of a peppermint oil containing 1-isopropylidene-4-methyl-2-cyclohexanone in an amount from 1% to 4% by weight, 5-methyl-2-(1-methylethyl)-1-cyclohexanone in an amount from 8% to 13% by weight and less than 0.5% by weight of eucalyptol; and a spearmint oil containing less than 70% by weight of carvone and at least 14% by weight of limonene; or mixtures thereof; and (b) at least 0.5% by weight of two or more of the following: decanol, octanal, allyl hexanoate, anethole, anised rectified, basil oil, benzyl butyrate, camomile oil, cinnamic aldehyde, cis-3-hexenyl acetate, citral natural, citronella ceylon, ethyl heptanoate, eugenol, fennel sweet, geranyl acetate, ionone alpha, lime, orange flavour, para cresyl methyl ether and pinene alpha. The compositions are useful in reducing oral malodors.

Abstract: The present invention provides a flavour composition which is a mixture of flavour materials, characterised in that the flavour composition comprises at least 8% by weight of the total weight of the flavour composition of ingredients selected from the following groups of flavour materials: (a) at least 0.5% by weight of the flavour composition of one or more of the following: a peppermint oil comprising 1-isopropylidene-4-methyl-2-cyclohexanone in an amount from 1% to 4% by weight, 5-methyl-2-(1-methylethyl)-1-cyclohexanone in an amount from 8% to 13% by weight and less than 0.5% by weight of eucalyptol; a spearmint oil comprising less than 70% by weight of carvone and at least 14% by weight of limonene; or mixtures thereof; and (b) at least 0.

Abstract: A method for reducing or preventing body malodour by topically applying to human skin perfumery materials capable of inhibiting the production of malodorous metabolites caused by micro-organisms comprising corynebacteria. The perfumery materials are capable of inactivating corynebacteria capable of catabolising fatty acids.

Abstract: A perfume composition contains at least 30% by weight of perfume components having a minimum inhibitory concentration (MIC) for coryneform bacteria of greater than 0.1%. The composition can be used in deodorant products to reduce body malodour sub-lethally, i.e. without significantly affecting the numbers of bacteria present on the skin surface.

Abstract: A method of reducing or preventing body malodour by topically applying to human skin perfume components capable of inhibiting the producation of odoriferous steroids by microorganisms on the skin. The perfume components are capable of inhibiting bacterial 4-ene reductase and/or 5&agr;-reductase.

Abstract: A method for reducing or preventing body malodour by topically applying to human skin a perfume component capable of selectively increasing the population of naturally occurring deodorising micro-organisms on the surface of the skin. The perfume component is preferably capable of inhibiting lysozyme.

Abstract: A perfumed product containing an antibacterial agent and a perfume material is prepared. The perfumed product can contain triclosan as the antibacterial agent and a mixture of perfume materials such as Amberlyn Super PM 577, clover leaf, dihydro myrcenol, phenyl propyl alcohol and terpineol alpha.