| abstract |
A flavoring composition comprising an antimicrobial key and optionally at least one current flavoring ingredient, wherein the antimicrobial key comprises 3,4-dimethylphenol together with one or more antimicrobial flavor ingredients, each having a minimum inhibitory concentration of 1000 parts per million or less against two or more selected strains of Fusobacterium nucleatum, Fusobacterium sp., Porphyromonas gingivalis, Prevotella intermedia, Klebsiella pneumoniae, Veillonella alcalescens, Bacteroides melaninogenicus / forsythus, Selenomonas sputagena, Porphyromonas endodontalcinogenica, Prevotellagenc. |