阅读说明：本技术 有机化合物中或与之相关的改进 (Improvements in or relating to organic compounds ) 是由 S·哈布诺伊 E·奥桑特 V·波克凯特 S·盖内布雷迪尔 F·罗伯特 于 2019-03-06 设计创作，主要内容包括：公开了用于制备包封的香料组合物的方法。所述组合物包含多个分散在分散介质中的微胶囊。所述微胶囊包含芯和围绕所述芯的壳。所述方法包括下列连续步骤：a)提供包含至少一种阴离子改性的多异氰酸酯(A)的水相(I)；b)提供包含至少一种香料成分的有机相(II)；c)混合所述水相(I)和所述有机相(II),得到混合物；d)形成在连续的水相(I)中包含有机相(II)的液滴的乳状液；e)添加到少一种多官能胺；f)在步骤d)中形成的液滴周围形成壳,得到微胶囊分散体。所述方法包括下列额外的步骤：添加不同于多异氰酸酯(A)的多异氰酸酯(B)。(A process for preparing an encapsulated perfume composition is disclosed. The composition comprises a plurality of microcapsules dispersed in a dispersing medium. The microcapsules comprise a core and a shell surrounding the core. The method comprises the following successive steps: a) providing an aqueous phase (I) comprising at least one anionically modified polyisocyanate (A); b) providing an organic phase (II) comprising at least one perfume ingredient; c) mixing the aqueous phase (I) and the organic phase (II) to obtain a mixture; d) forming an emulsion comprising droplets of the organic phase (II) in a continuous aqueous phase (I); e) adding at least one polyfunctional amine; f) forming a shell around the droplets formed in step d) resulting in a microcapsule dispersion. The method comprises the following additional steps: adding a polyisocyanate (B) different from the polyisocyanate (A).)