Method For Selecting Perfume Ingredient, Method For Formulating Fragrance, And Preference-Enhancing Agent

A method for selecting a perfume ingredient comprising;

• conducting the following evaluation (A) and/or (B) on arbitrary perfume ingredients, and
• making a selection with the evaluation result as an indicator:
• (A) an evaluation of an impression of the “density” of a fragrance on first exposure and an evaluation of an impression of the “density” of the fragrance after two or more exposures;
• and
• (B) an evaluation of an impression of the “cheerfulness” of a fragrance on first exposure and an evaluation of an impression of the “cheerfulness” of the fragrance after two or more exposures.

A method for selecting a perfume ingredient comprising;

• selecting a perfume ingredient that satisfies the following condition (a) and/or (b) from among arbitrary perfume ingredients:
• (a) an impression of the “density” of a fragrance after two or more exposures is evaluated as being reduced as compared with an impression of the “density” of the fragrance on first exposure;
• and
• (b) an impression of the “cheerfulness” of a fragrance after two or more exposures is evaluated as being increased as compared with an impression of the “cheerfulness” of the fragrance on first exposure.

A method for formulating a fragrance comprising;

• conducting the following evaluation (A) and/or (B) on the overall fragrance note of a perfume composition, and
• formulating a fragrance with the evaluation result as an indicator:
• (A) an evaluation of an impression of the “density” of a fragrance on first exposure and an evaluation of an impression of the “density” of the fragrance after two or more exposures;
• and
• (B) an evaluation of an impression of the “cheerfulness” of a fragrance on first exposure and an evaluation of an impression of the “cheerfulness” of the fragrance after two or more exposures.

A method for formulating a fragrance comprising;

• formulating a fragrance so that the overall fragrance note of a perfume composition satisfies the following condition (a) and/or (b):
• (a) an impression of the “density” of a fragrance after two or more exposures is evaluated as being reduced as compared with an impression of the “density” of the fragrance on first exposure;
• and
• (b) an impression of the “cheerfulness” of a fragrance after two or more exposures is evaluated as being increased as compared with an impression of the “cheerfulness” of the fragrance on first exposure.

A hair cleanser comprising

• (i) an amphoteric surfactant,
• (ii) a cationic polymer,
• (iii) an N-acyl-N-methyltaurine-based anionic surfactant, and
• (iv) one or more selected from the group consisting of galaxolide, ambroxan, manzanate, grapefruit oil, marjoram oil, cinnamon oil, aurantiol, tomato leaf extract, spearmint oil, clove oil, chamomile oil, pepper oil, Triplal, Yuzu citron (Citrus junos) oil, octylaldehyde, vanillin, jasmine oil, bergamot oil, armoise oil, strawberry extract, geranium oil, lime oil, nutmeg oil, and allyl caproate.