| 摘要 |
Flavor compositions which reduce or prevent dental cavities based on the use of flavor materials found to inhibit the production of acid by micro-organisms in the oral cavity, e.g. lactic acid production from glucose by Streptococcus mutans. The compositions include at least two flavor materials from group (a) and at least one flavor material from group (b). Representative group (a) flavors are decanol, nonanol and cinnamic aldehyde while typical group (b) flavors are nonanal, citral and peppermint oil of material origin. |
