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O9 Creation of oral care flavours to deliver breath freshening benefits – an in vitro method

Identifieur interne : 007436 ( Main/Exploration ); précédent : 007435; suivant : 007437

O9 Creation of oral care flavours to deliver breath freshening benefits – an in vitro method

Auteurs : Pm Cawkill [Royaume-Uni] ; Dj Bradshaw [Royaume-Uni] ; J. Richards [Royaume-Uni] ; Mj Munroe [Royaume-Uni]

Source :

RBID : ISTEX:9E0ABD52BFC415133B71C08CD45D89AB75594EBF

Descripteurs français

English descriptors

Abstract

Flavours conventionally help to deliver breath freshening in oral care products via sensory masking. The aim of this study was to determine whether flavours could additionally inhibit formation of malodorous compounds by bacteria. Oral malodour is in large part related to the production of volatile sulphur compounds (VSCs) by Gram‐negative organisms. We therefore developed a quantitative in vitro assay for hydrogen sulphide production by Klebsiella pneumoniae. The entire Quest dental flavour palette was screened for inhibition of H2S production. A database of flavour ingredient effects was created, and used to create VSC‐inhibitory flavours. These flavours were assessed in the in vitro assay to confirm that the compounded flavour performed as expected. The best performing flavours developed in this way were selected for testing in the Quest Breath Freshness Panel (see poster, P21). Rules based on the performance of dental flavour ingredients, singly or in combination, were also used to develop a patent position. Flavours formulated using these rules (termed Q‐fresh flavours) have been incorporated into a range of oral care products including toothpastes, mouthwashes, chewing gums and breath films. These products have been tested in the Quest Breath freshness panel, and have been shown to deliver significant breath freshening benefits. An in vitro VSC‐inhibition method has allowed reliable development of flavours with breath‐freshening benefits.

Url:
DOI: 10.1111/j.1601-0825.2005.01105_9.x


Affiliations:


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Le document en format XML

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<term>Absolute value</term>
<term>Amine</term>
<term>Anaerobe</term>
<term>Anaerobic</term>
<term>Average level</term>
<term>Aviv</term>
<term>Aviv university</term>
<term>Avour</term>
<term>Avours</term>
<term>Baseline</term>
<term>Behavioral factors</term>
<term>Breath freshening</term>
<term>Breath freshening dentifrice</term>
<term>Breath group</term>
<term>Breath odor</term>
<term>Catholic university leuven</term>
<term>Ch3sh</term>
<term>Ch3sh concentration ratio</term>
<term>Clinical attachment level</term>
<term>Clinical study</term>
<term>Clo2</term>
<term>Control group</term>
<term>Control groups</term>
<term>Dental medicine</term>
<term>Dental plaque</term>
<term>Dental practitioners</term>
<term>Dental sciences</term>
<term>Dental students</term>
<term>Dentifrice</term>
<term>Dentistry</term>
<term>Dentulous subjects</term>
<term>Denture</term>
<term>Denture brush</term>
<term>Denture wearers</term>
<term>Elderly patients</term>
<term>Elderly people</term>
<term>Elderly population</term>
<term>Electronic nose</term>
<term>Essential oils</term>
<term>Examiner variation</term>
<term>Ezaki glico</term>
<term>Freshening</term>
<term>Gabriela goldschleger school</term>
<term>General health</term>
<term>Gingival</term>
<term>Gingival index</term>
<term>Gingivalis</term>
<term>Graduate school</term>
<term>Guideline</term>
<term>Halimeter</term>
<term>Halitometry</term>
<term>Halitosis</term>
<term>Halitosis samples</term>
<term>Halitosis therapy</term>
<term>Halitosis unit</term>
<term>Headspace</term>
<term>Health status</term>
<term>Hedonic</term>
<term>High intensity</term>
<term>Human nose</term>
<term>Hygiene</term>
<term>Intraoral oxygen release device</term>
<term>Japan objective</term>
<term>Laser</term>
<term>Laser treatment</term>
<term>Lethal photosensitization</term>
<term>Light energy</term>
<term>Main cause</term>
<term>Malodor</term>
<term>Malodour</term>
<term>Medical university</term>
<term>Mercaptan</term>
<term>Methods patients</term>
<term>Methyl</term>
<term>Methyl mercaptan</term>
<term>Microbial</term>
<term>Microbiota</term>
<term>Microorganism</term>
<term>Molecular weight amines</term>
<term>Morning breath</term>
<term>Mouthrinse</term>
<term>Odor</term>
<term>Odor judge scores</term>
<term>Odor judges</term>
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<term>Odorants</term>
<term>Odour</term>
<term>Odour judges</term>
<term>Oral</term>
<term>Oral care</term>
<term>Oral care products</term>
<term>Oral cavity</term>
<term>Oral diseases</term>
<term>Oral diseases abstracts</term>
<term>Oral examination</term>
<term>Oral halitosis</term>
<term>Oral health</term>
<term>Oral health care</term>
<term>Oral hygiene</term>
<term>Oral malodor</term>
<term>Oral malodor intensity</term>
<term>Oral malodor research</term>
<term>Oral malodour</term>
<term>Oral microbiota</term>
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<term>Organoleptic assessment</term>
<term>Organoleptic measurement</term>
<term>Organoleptic measurements</term>
<term>Organoleptic scale</term>
<term>Organoleptic score</term>
<term>Organoleptic scores</term>
<term>Organoleptic test</term>
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<term>Periodontal therapy</term>
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<term>Polyester bags</term>
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<term>Preventive dentistry</term>
<term>Quest breath freshness panel</term>
<term>Randomized</term>
<term>Real system</term>
<term>Relative amount</term>
<term>Research center</term>
<term>Saliva</term>
<term>Saliva samples</term>
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<term>Sampling bags</term>
<term>Sensor array</term>
<term>Sensor responses</term>
<term>Social function</term>
<term>Square test</term>
<term>Statistical analysis</term>
<term>Study population</term>
<term>Subjective symptoms</term>
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<term>Sulfur compounds</term>
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<term>Tongue brush</term>
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<term>Tongue coat</term>
<term>Tongue coating</term>
<term>Tongue coating score</term>
<term>Tongue coating status</term>
<term>Tongue dorsum</term>
<term>Tongue microbiota</term>
<term>Toothpaste</term>
<term>Triclosan</term>
<term>Trimethylamine</term>
<term>University school</term>
<term>Unpleasant breath</term>
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<term>Uoride dentifrice</term>
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<term>Volatile</term>
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<term>Absolute value</term>
<term>Amine</term>
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<term>Anaerobic</term>
<term>Average level</term>
<term>Aviv</term>
<term>Aviv university</term>
<term>Avour</term>
<term>Avours</term>
<term>Baseline</term>
<term>Behavioral factors</term>
<term>Breath freshening</term>
<term>Breath freshening dentifrice</term>
<term>Breath group</term>
<term>Breath odor</term>
<term>Catholic university leuven</term>
<term>Ch3sh</term>
<term>Ch3sh concentration ratio</term>
<term>Clinical attachment level</term>
<term>Clinical study</term>
<term>Clo2</term>
<term>Control group</term>
<term>Control groups</term>
<term>Dental medicine</term>
<term>Dental plaque</term>
<term>Dental practitioners</term>
<term>Dental sciences</term>
<term>Dental students</term>
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<term>Dentistry</term>
<term>Dentulous subjects</term>
<term>Denture</term>
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<term>Elderly patients</term>
<term>Elderly people</term>
<term>Elderly population</term>
<term>Electronic nose</term>
<term>Essential oils</term>
<term>Examiner variation</term>
<term>Ezaki glico</term>
<term>Freshening</term>
<term>Gabriela goldschleger school</term>
<term>General health</term>
<term>Gingival</term>
<term>Gingival index</term>
<term>Gingivalis</term>
<term>Graduate school</term>
<term>Guideline</term>
<term>Halimeter</term>
<term>Halitometry</term>
<term>Halitosis</term>
<term>Halitosis samples</term>
<term>Halitosis therapy</term>
<term>Halitosis unit</term>
<term>Headspace</term>
<term>Health status</term>
<term>Hedonic</term>
<term>High intensity</term>
<term>Human nose</term>
<term>Hygiene</term>
<term>Intraoral oxygen release device</term>
<term>Japan objective</term>
<term>Laser</term>
<term>Laser treatment</term>
<term>Lethal photosensitization</term>
<term>Light energy</term>
<term>Main cause</term>
<term>Malodor</term>
<term>Malodour</term>
<term>Medical university</term>
<term>Mercaptan</term>
<term>Methods patients</term>
<term>Methyl</term>
<term>Methyl mercaptan</term>
<term>Microbial</term>
<term>Microbiota</term>
<term>Microorganism</term>
<term>Molecular weight amines</term>
<term>Morning breath</term>
<term>Mouthrinse</term>
<term>Odor</term>
<term>Odor judge scores</term>
<term>Odor judges</term>
<term>Odorant</term>
<term>Odorants</term>
<term>Odour</term>
<term>Odour judges</term>
<term>Oral</term>
<term>Oral care</term>
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<term>Oral cavity</term>
<term>Oral diseases</term>
<term>Oral diseases abstracts</term>
<term>Oral examination</term>
<term>Oral halitosis</term>
<term>Oral health</term>
<term>Oral health care</term>
<term>Oral hygiene</term>
<term>Oral malodor</term>
<term>Oral malodor intensity</term>
<term>Oral malodor research</term>
<term>Oral malodour</term>
<term>Oral microbiota</term>
<term>Organoleptic</term>
<term>Organoleptic assessment</term>
<term>Organoleptic measurement</term>
<term>Organoleptic measurements</term>
<term>Organoleptic scale</term>
<term>Organoleptic score</term>
<term>Organoleptic scores</term>
<term>Organoleptic test</term>
<term>Other body odors</term>
<term>Other hand</term>
<term>Oxidative</term>
<term>Oxidative damage</term>
<term>Periodontal</term>
<term>Periodontal disease</term>
<term>Periodontal therapy</term>
<term>Periodontitis</term>
<term>Periodontology</term>
<term>Periodontopathic bacteria</term>
<term>Placebo</term>
<term>Plaque</term>
<term>Plaque index</term>
<term>Polyester bags</term>
<term>Porphyromonas gingivalis</term>
<term>Present study</term>
<term>Preventive dentistry</term>
<term>Quest breath freshness panel</term>
<term>Randomized</term>
<term>Real system</term>
<term>Relative amount</term>
<term>Research center</term>
<term>Saliva</term>
<term>Saliva samples</term>
<term>Salivarius</term>
<term>Sampling bags</term>
<term>Sensor array</term>
<term>Sensor responses</term>
<term>Social function</term>
<term>Square test</term>
<term>Statistical analysis</term>
<term>Study population</term>
<term>Subjective symptoms</term>
<term>Sulfur</term>
<term>Sulfur compounds</term>
<term>Sulphide</term>
<term>Time point</term>
<term>Tongue brush</term>
<term>Tongue cleaning</term>
<term>Tongue coat</term>
<term>Tongue coating</term>
<term>Tongue coating score</term>
<term>Tongue coating status</term>
<term>Tongue dorsum</term>
<term>Tongue microbiota</term>
<term>Toothpaste</term>
<term>Triclosan</term>
<term>Trimethylamine</term>
<term>University school</term>
<term>Unpleasant breath</term>
<term>Uoride</term>
<term>Uoride dentifrice</term>
<term>Vocs</term>
<term>Volatile</term>
<term>Volatile sulfur compounds</term>
<term>Volatile sulphur compounds</term>
<term>Vscs</term>
<term>Wearer</term>
<term>Wide range</term>
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<front>
<div type="abstract" xml:lang="en">Flavours conventionally help to deliver breath freshening in oral care products via sensory masking. The aim of this study was to determine whether flavours could additionally inhibit formation of malodorous compounds by bacteria. Oral malodour is in large part related to the production of volatile sulphur compounds (VSCs) by Gram‐negative organisms. We therefore developed a quantitative in vitro assay for hydrogen sulphide production by Klebsiella pneumoniae. The entire Quest dental flavour palette was screened for inhibition of H2S production. A database of flavour ingredient effects was created, and used to create VSC‐inhibitory flavours. These flavours were assessed in the in vitro assay to confirm that the compounded flavour performed as expected. The best performing flavours developed in this way were selected for testing in the Quest Breath Freshness Panel (see poster, P21). Rules based on the performance of dental flavour ingredients, singly or in combination, were also used to develop a patent position. Flavours formulated using these rules (termed Q‐fresh flavours) have been incorporated into a range of oral care products including toothpastes, mouthwashes, chewing gums and breath films. These products have been tested in the Quest Breath freshness panel, and have been shown to deliver significant breath freshening benefits. An in vitro VSC‐inhibition method has allowed reliable development of flavours with breath‐freshening benefits.</div>
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