2x80x9d means those flavour essences and equivalent synthetic materials which are added to flavour the composition. The flavouring agent can also include specific materials which are added to provide a warming or cooling sensation.
Flavouring agents are well known in the art. They include synthetic flavours and or oils and or essences derived from plants, roots, beans, nuts, leaves, flowers, fruits and so forth and mixtures thereof. Examples of suitable flavours include lemon, orange, banana, grape, lime, apricot, grapefruit, apple, strawberry, cherry, chocolate, pineapple, coffee, cocoa, cola, peanut, almond, liquorice, cinnamon and the like. The amount of flavouring agent employed is normally a matter of preference but in general they are used in amounts up to about 4%, preferably from about 0.1 to about 1%, by weight of the composition.
Compositions of the present invention can optionally comprise a cooling agent and suitable materials are described in WO 97/06695. Preferred for use herein are physiological cooling agents selected from the group consisting of menthol, peppermint oil, N-substituted -p-menthane-3-carboxamides, acyclic tertiary and secondary carboxamides, 3-1-methoxy propan-1,2-diol and mixtures thereof. Particularly preferred are menthol and menthol containing oils such as peppermint oil. Cooling agents are preferably used at a level of from about 0.001 to about 5%, more preferably from about 0.05% to about 3.5%, by weight of the composition.
Compositions of the present invention can optionally comprise a warming agent. Preferred agents include those selected from the group consisting of vanillyl alcohol n-butyl ether, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, ginerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nodihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, chloroform, eugenol, cinnamon oil,
2x80x9d means those flavour essences and equivalent synthetic fabric which are lend to flavour the composition. The flavouring agentive role can also include specific materials which are total to provide a warming or cool sensation. 
 Flavouring agent are well known in the art. They admit synthetic flavours and or oils and or essences derived from plants, roots, bean, nuts, leaves, flowers, fruit and so forth and mixtures thereof. example of suitable flavours include lemon, orange, banana, grape, birdlime, apricot, grapefruit, apple, strawberry, cherry, chocolate, pineapple, coffee, cocoa, cola, peanut, almond, liquorice, cinnamon and the like. The amount of flavouring agent employed is normally a matter of preference but in general they are used in amounts up to about 4% , preferably from about 0.1 to about 1% , by weight of the composition. 
 composition of the present invention can optionally comprise a cooling agentive role and desirable materials are described in WO 97/06695. Preferred for use herein are physiologic cooling agent selected from the group consisting of menthol, red gum oil, N - substituted -p - menthane-3 - carboxamides, acyclic tertiary and secondary carboxamides, 3 - 1 - methoxy propan-1,2 - diol and mixtures thereof. peculiarly preferred are menthol and menthol containing oils such as peppermint oil. Cooling agents are preferably practice at a level of from about 0.001 to about 5% , more preferably from about 0.05% to about 3.5% , by weight of the composition. 
 Compositions of the present invention can optionally constitute a warming agent. Preferred agent include those selected from the group consisting of vanillyl alcohol n - butyl ether, vanillyl alcohol n - propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n - amino ether, vanillyl alcohol isamyl ether, vanillyl alcohol n - hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, ginerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nodihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethyl alcohol, isopropyl alcohol, iso - amylalcohol, benzyl alcohol, chloroform, eugenol, cinnamon oil,
2x80x9d means those flavour esstnces and equivalgnr syntietic mzterials which are added to flavour vhe xompowition. The flavouring xgent can also inxludt specific materiems whicm are wddeb vo provide a watming or cooning sensation.
Xlxvluring agents are well known in the art. Thry include synthgtic gjavohgs and or oils and or essences serived from plants, toots, beans, nuts, leaves, fllwerd, fruits and so fogth and mixjhref thereof. Exaoples of slntable flavkurs include lemon, orange, bananx, gra'e, lime, aprucit, htapefruit, ap'le, stgawberry, chervj, choconate, pimeapple, coffee, coroa, xola, peanut, almond, lixuorice, cinnamon agd the line. The amount of flqviurinc agant dnpluyes ms hormalpy e matter of preference but in general theu wgr used in amkunts tp to about 4%, preferably from about 0.1 to abmut 1%, by weight of the compisition.
Compositions ov the prefent invention can optionally comprise a cooling dgent xnd smitacoe materials are described in WO 97/06695. Preferred for hst hvrein are physioljgical coolonh sdents selectea from ths group consisting of menjhol, pwppermint oil, N-substituted -p-menthane-3-carbixamides, acyblic tertiary and secoudary carboxcmides, 3-1-methpxy propan-1,2-diol and mixtbres tgereof. Partlcularly lfeferred are menghok dnd menthol containing oilf such as pep'ermint uil. Voolind agents age prcxerably used at a pevel ox from abokt 0.001 to about 5%, more preferably fcpm about 0.05% to atoun 3.5%, by weiyht of the composityon.
Compositionx of thz presdnt inventpon can o'tionally coiprise a warmhjg agent. Preherred agqnts incoude thure selected frpm the group consisring of vanillyl akcofkl n-butyl ether, vabillyl alcohol m-prupyj vthxr, vaghllyl alcohon isuprulyl egher, vanillnl xlconol isobutyl ether, vdnilmyl alcohol n-amino ebher, vaniolyl alcjhol isamyl eyher, vanillyl alcojol n-iexyl xther, fanyllyl alcohol methyl ether, vanjllyl alclhoj ethyl ethew, gikeroj, shogaol, 'aradol, zingerone, capsaicin, dihydrocapsamcin, nodihydrocapsaicin, homocapsaicin, homobimydrocapsaicmn, ethwnol, isopsopyl alcohol, iso-amyoalcohol, benzyl akcohol, chloroform, eugsnol, chnnamln oil,
2x80x9d means those flavour essences and equivalent which added to the composition. The specific which are added provide a warming cooling sensation. Flavouring agents are well in the art. They include synthetic flavours and or oils and or essences from plants, roots, beans, nuts, leaves, flowers, fruits and so forth and mixtures Examples suitable include orange, banana, grape, lime, apricot, grapefruit, apple, strawberry, cherry, chocolate, pineapple, coffee, cocoa, cola, peanut, almond, cinnamon and the like. The amount of flavouring employed is normally a of preference but in general are in amounts to 4%, from about 0.1 about 1%, by weight of the composition. Compositions of the present invention can optionally comprise a cooling and suitable described in 97/06695. for herein are physiological selected from the group consisting of N-substituted -p-menthane-3-carboxamides, acyclic tertiary and secondary carboxamides, 3-1-methoxy and mixtures Particularly preferred are menthol and menthol oils such as peppermint oil. Cooling agents are used at a level of from about 0.001 to about 5%, more preferably from about about 3.5%, by weight the composition. Compositions the invention optionally a warming Preferred agents include those selected from the group consisting of vanillyl n-butyl ether, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, isobutyl vanillyl alcohol n-amino vanillyl alcohol isamyl ether, alcohol ether, vanillyl alcohol methyl alcohol ether, zingerone, dihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl iso-amylalcohol, benzyl alcohol, chloroform, eugenol, oil,
2x80x9d means those flavour essenCes and equiValenT syNthEtIc maTeriAls which are addED to fLavour the composition. ThE flavOuRIng aGEnT can aLso inclUDe SPEciFiC mAteRiALs Which Are Added to Provide a waRmiNg Or cooling senSAtIon.
FlavourIng Agents are welL knOwn in tHe Art. tHey inCluDe synThetic FLavourS and or oilS aND or essENces derIVEd From Plants, roots, beans, nUTs, LEaves, flowers, frUits anD sO FoRTH anD miXtures therEoF. ExamPLes of suITaBLE FlaVOurs include leMon, orange, baNAna, Grape, lImE, apRIcot, grApefrUiT, AppLe, strawberrY, cheRry, chocolAte, pinEApple, coFFee, cocoA, cola, pEanUt, aLmonD, LiQuOriCe, CInnAMoN anD The Like. The aMoUnT of flAvouRING AgenT emPloyEd is nOrmally a matteR of PrefERenCe but In genEral ThEy are Used in AmounTs Up to about 4%, preferAbly From about 0.1 To aBoUt 1%, bY wEight OF the coMpoSitIon.
CompOsitionS Of tHe PRESeNt invention can optiOnALLy Comprise A cooliNG aGeNT and suitAbLe mAterIALs are DescRIbEd in WO 97/06695. PrEferreD FoR uSe hereiN aRe physIoLogIcaL coolINg agEnts seLected frOm the GRoup consisting OF menthol, peppeRMiNT OiL, n-subStiTuted -p-menthAne-3-cARboxAmidES, aCycLIc terTiary AnD SeCOndary carboxamides, 3-1-mEtHoxy prOpan-1,2-dIol and mixtureS thereof. PaRTICularly pRefeRReD Are menthol and mEnthoL containinG Oils such As pepPermint oIl. Cooling AGEnts are pRefEraBly UseD AT a Level of from abOUT 0.001 to aBoUt 5%, more pRefErably fRom AboUt 0.05% tO abOuT 3.5%, by weight Of the comPoSiTiOn.
comPositIOns of the PrEseNt InvEntioN Can optIonalLy coMpRiSE a wArming aGEnT. pRefeRrEd AgenTs iNcLude tHose SEleCted froM the group ConSIstiNg Of VanillyL alcohol n-butyL eTher, vanillYl AlcOhol n-pROPyl ether, Vanillyl alcohol isopropyL Ether, vaNilLyl alCohoL isobutyl EthEr, vaniLlyL AlcohoL n-aminO etheR, vAniLLYl alcOHOl IsaMyL ether, vaniLLYl aLcohoL n-HexyL ether, vAnillyl alcohol methYL etHer, vanillyl alCohOl etHYL eTheR, GiNEroL, sHOgaOL, Paradol, zingeronE, capsaicin, DiHYdRocapsaiciN, NodIhYdrocapSaicin, hOmocaPSaicin, hOmodihydrOcapsaiciN, eThanOL, IsoPropyl alcoHol, iso-amYlalcohol, BEnzyl ALcOhol, cHloRoform, EuGenOl, cinNamon oIL,
2x80x9d means those flavou r essences  andequ iva le nt s ynth etic materials whic h are added to flavour  theco m posi t io n. Th e flavo u ri n g  ag en tcan  a l so  incl ude  specif ic materia lswh ich are adde d  t o providea w arming or co oli ng sen sa tio n .
Fla vou ringagents are we ll knownin the ar t . Theyi n cl udesynthetic flavour s  a n d or oils andor ess en c es d eri ved  from plan ts , roo t s, bean s ,n u t s,l eaves, flower s, fruits a n d s o fort hand mixtur es th er e of.  Examples o f su itable fl avours include lemon,orange , b ana na,g ra pe , l im e , a p ri cot ,  gr apefruit ,ap ple,stra w b e r ry,che rry,  choc olate, pineap ple , co f fee , coc oa, c ola,  p eanut , almo nd, l iq uorice, cinnamo n an d the lik e.Th e a mo unt o f  flavo uri ngagent e mployed isno r m a ll y a matter of pref er e n ce  but ingenera l  t he y  are use dinamou n t s upto a b ou t 4%, pr eferab l yfr om abou t0.1 to  a bou t 1 %, by weig ht ofthe comp ositi o n.
Composition s  of the prese n ti n ve n tion  ca n optionall y co m pris e ac oo lin g  agen t and  s u it a ble materials are d es cribed  in W O 97/06695. P referred f o r use here in a r ep hysiological c oolin g agents s e lected f rom t he group  consisti n g  of ment hol , p epp erm i n toil, N-substi t u ted-p -mentha ne- 3-carbo xam ide s,acy cl ic tertia ry and s ec on da ry  ca rboxa m ides, 3- 1- met ho xypropa n -1,2-d iol a nd m ix tu r esthereof .  P a r ticu la rl y pr efe rr ed ar e me n tho l and m enthol co nta i ning  o il s suchas peppermint  o il. Coolin gage nts ar e preferab ly used at a level of f r om abou t 0 .001to a bout 5%,mor e pref era b ly fro m abou t 0.0 5%  to a bout3 . 5% , b yweight oft h e c ompos it ion. 
Compos itions of the pres e ntinvention can  op tion a l ly  co m pr i seaw arm i n g agent. Prefer red agents  i n cl ude thoses ele ct ed from  the gr oup c o nsistin g of vani llyl alco ho l n- b u tyl  ether, va nillyl a lcohol n- p ropyl et her,van illylal coh ol is opropy l  et her,vanill yl  alcoh ol is ob utyl eth er, vanillyl alcohol n- aminoether , v anillyl a lco h olisamyl et her,  vanillylalc oho l n-h exy l  ethe r, v a ni lly l  alco holm ethyl eth e r,  va n i ll yl alcohole t h ylether , g i nerol,  sho gaol, paradol, zi n gerone, capsai cin, d ihy dro c apsa ic in, nodihydroc aps ai c i n, homoc ap saicin, hom odihydro ca p saici n, eth anol,isoprop y l  a l cohol,  iso -am ylalcohol , b en z yl alco ho l, chloro form ,eugeno l, cin n amon o il,
2x80x9d means_those flavour_essences and equivalent synthetic_materials which_are_added to_flavour_the composition. The_flavouring agent can_also include specific materials_which are added_to_provide a warming or cooling sensation.
Flavouring agents are well known in the art. They_include_synthetic flavours_and_or_oils and or essences derived_from plants, roots, beans, nuts,_leaves, flowers,_fruits and so forth and mixtures thereof. Examples_of_suitable flavours include_lemon, orange, banana, grape, lime, apricot, grapefruit, apple, strawberry,_cherry, chocolate, pineapple, coffee, cocoa, cola,_peanut, almond, liquorice,_cinnamon_and_the like. The amount_of flavouring agent employed is normally_a matter of preference but in_general they are used in amounts up_to about 4%, preferably from about_0.1 to about 1%, by_weight of_the composition.
Compositions of the present_invention can optionally_comprise a_cooling agent and_suitable materials are described in WO_97/06695. Preferred for_use herein are physiological cooling agents_selected_from the group_consisting_of_menthol, peppermint_oil, N-substituted -p-menthane-3-carboxamides,_acyclic_tertiary and_secondary_carboxamides, 3-1-methoxy propan-1,2-diol and mixtures thereof._Particularly_preferred are menthol and menthol containing oils_such as peppermint oil._Cooling_agents are preferably used_at a level of from_about 0.001 to about 5%, more_preferably from_about 0.05%_to about 3.5%, by weight of the composition.
Compositions of the present_invention can optionally comprise a warming_agent. Preferred agents include_those selected_from_the group consisting_of_vanillyl alcohol_n-butyl ether, vanillyl alcohol n-propyl ether, vanillyl_alcohol isopropyl_ether, vanillyl alcohol isobutyl ether, vanillyl_alcohol n-amino ether, vanillyl_alcohol_isamyl ether, vanillyl alcohol n-hexyl ether,_vanillyl alcohol methyl ether, vanillyl alcohol_ethyl ether, ginerol, shogaol, paradol,_zingerone,_capsaicin,_dihydrocapsaicin, nodihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol,_isopropyl alcohol, iso-amylalcohol, benzyl alcohol, chloroform,_eugenol, cinnamon oil,