Method and system for sensing and predicting sweetness, bitter taste, umami, licorice taste, lasting taste, sour taste or salty taste of composition

Abstract

A perceptual prediction method (100) for the digital representation of a physical composition of sweetness, bitterness, umami, licorice taste, persistent taste, sourness or salty taste comprises:-an input step (105) of inputting at least one physical flavoring ingredient digital representation identifier, said input defining a digital representation of the physical composition,-a definition step (110) of defining a digital representation of the physical composition, -a step of defining, for at least one physical flavoring ingredient digital representation identifier, the concentration of said physical flavoring ingredient in the physical composition digital representation,-an operation step (115), and a value calculation unit that calculates, from at least one defined concentration, values representing perceptible sweetness, bitter taste, umami, licorice taste, persistent taste, sour taste or salty taste of the inputted digital representation of the physical composition, the calculated values representing the physicochemical activation of the taste receptor by the physical composition corresponding to the digital representation of the composition, and calculates a value representing the perceptible sweetness, bitter taste, umami, licorice taste, persistent taste, sour taste or salty taste of the physical composition corresponding to the digital representation of the composition. And a step (120) of providing the calculated value.

Description

Technical Field

[0001] The present invention relates to a method for predicting the perception of sweetness, bitterness, umami, liquorice flavor, persistent taste, sourness or saltiness represented by digital representation of a physical composition, a system for predicting the perception of sweetness, bitterness, umami, liquorice flavor, persistent taste or saltiness represented by digital representation of a physical composition, a method for optimizing the sweetness, bitterness, umami, liquorice flavor, persistent taste or saltiness represented by digital representation of a physical composition, and a system for optimizing the sweetness, bitterness, umami, liquorice flavor, persistent taste or saltiness represented by digital representation of a physical composition, and is particularly suitable for the field of flavor design. Background Art

[0002] In current flavor design systems, flavorists and technologists use a trial-and-error strategy to discover a digital representation of a physical composition that exhibits a specific perceived sweetness, bitterness, umami, licorice, lingering taste, sourness, or saltiness level or target. Such a strategy wastes a lot of resources, including raw materials as well as human and computing time.

[0003] In reality, sensory responses vary from person to person, so no reliable automatic predictor has been found so far. In order to capture the variation in sensory responses, a large number of measurements (sensory panels) are usually required, since the relationship between the digital representation of the physical composition of the physical flavoring ingredients and the taste perception of the individual physical flavoring ingredients is not linear.

[0004] The fragrance and flavor (F&F) industry is constantly searching for new ingredients, novel fragrance and flavor applications, improved sensory experiences, and more stable, biodegradable and non-toxic compounds.

[0005] Since one aroma component may interact with several olfactory receptors, it is often difficult to infer the sweet, bitter, umami, liquorice, lingering, sour, or salty taste of a physical flavoring compound based solely on its chemical structure.

[0006] Typically, current models predict sensory descriptors such as “sweet”, “licorice”, and “persistent” perceptions at any sucrose dose in the application. Such models can translate some application requirements (total sweetness Brix equivalent) into sensory attributes. These models usually exhibit an S-shape. The function F(x) is a common structure of sensory attribute prediction functions. The input variable x refers to the logarithmic concentration of sucrose. min and max are the minimum and maximum levels of the sensory attribute observed, respectively; x50 is the logarithmic concentration at which the sensory attribute reaches half of its maximum value; β represents the slope of the attribute increase.

[0007]

[0008] These models are no longer applicable when multiple sweeteners / ingredients are present in an application. The different behaviors of sweeteners, the complexity of the matrix, and the interactions between the same sweeteners make these models unable to accurately predict the perceived sweetness of the digital representation of the physical composition.

[0009] There remains a need to predict the perceptibility of at least one of sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness of a given compound or physical composition digitally represented and to facilitate the discovery of new flavor ingredients relevant to the F&F industry. Summary of the invention

[0010] The present invention aims to remedy all or part of these disadvantages.

[0011] To this end, according to a first aspect, the present invention aims to propose a method for predicting the perception of sweetness, bitterness, umami, licorice, persistent taste, sourness or saltiness by digitally representing a physical composition, comprising:

[0012] - an input step of inputting at least one physical flavoring ingredient digital representation identifier on a computer interface, said physical flavoring ingredient digital representation identifier representing a physical flavoring ingredient, said input defining a physical composition digital representation,

[0013] - a definition step of defining, on a computer interface, for at least one physical flavoring ingredient digital representation identifier, the concentration of said physical flavoring ingredient in the digital representation of the physical composition,

[0014] - a calculation step, which calculates a value representing the perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness of the input physical composition digital representation according to at least one defined concentration by a computing system, wherein the calculated value represents the physicochemical activation of the taste receptor by the physical composition corresponding to the composition digital representation, and

[0015] - providing a step of providing on a computer interface a calculated value representing the perceived sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness.

[0016] Such a specification allows accurate prediction of perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, thereby assembling a physical composition digital representation. This allows for significant resource savings by allowing dynamic flavor design.

[0017] In a particular embodiment, the calculating step is configured to calculate an nth order polynomial function based on at least one defined concentration of the physical flavoring ingredient in the digital representation of the physical composition.

[0018] Such specification allows accurate perceptual prediction of the perceived sweet, bitter, umami, licorice, lingering, sour, or salty taste of a digital representation of a physical composition to be assembled.

[0019] In a specific embodiment, the method object of the present invention comprises:

[0020] - an initialization step of initializing the physical flavoring ingredient digital representation identifier on the computer interface, said input defining the physical composition digital representation,

[0021] - a generating step of generating, by means of a computing system, a list of physical composition digital representation digital representation identifiers, each physical composition digital representation digital representation identifier representing a physical composition digital representation,

[0022] - a generating step, which generates at least one digital representation of the generated physical composition,

[0023] - a step of acquiring, on a computer interface, a value representing the perceived sweetness, bitterness, umami or saltiness of at least one of the generated digital representations of the physical composition, and

[0024] - a calculation step, which uses the input physical flavoring component digital representation identifier as a variable to calculate the coefficients of the n-th order polynomial function by the calculation system,

[0025] The coefficients are used in the calculation steps.

[0026] Such a provision allows the establishment of accurate prediction models for sweetness, bitterness, umami, licorice, lingering taste, sourness, or saltiness perception with limited sample collection, thus saving a lot of resources.

[0027] In a specific embodiment, the method object of the present invention includes a setting step, which sets a value representing the concentration of the physical flavoring ingredient input in the digital representation of the physical composition for at least one physical flavoring ingredient digital representation identifier on a computer interface, and the generating step and the calculating step are performed based on the concentration.

[0028] Such specification allows accurate perceptual prediction of the perceived sweet, bitter, umami, licorice, lingering, sour, or salty taste of a digital representation of a physical composition to be assembled.

[0029] In a particular embodiment, the method object of the present invention comprises, downstream of the generating step, an optimizing step, which optimizes the generation of the digital representation of the physical composition digital representation identifier, the generating step being performed according to the output of said optimizing step.

[0030] Such a specification allows efficient selection of the digital representation of the physical composition to be generated, thereby allowing the use of optimized samples to generate models.

[0031] In a particular embodiment, the method object of the present invention comprises a construction step, which constructs a database of the impact values ​​of the interaction of physical flavoring ingredients on the perception of sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, wherein:

[0032] - obtained from the coefficients obtained from the calculation step and the physical flavoring ingredient digital representation identifiers associated with these coefficients, and

[0033] -Used in the calculation step.

[0034] Such an embodiment allows the construction of a database of data representing the physical interactions between components, which interactions can be numerically represented in numerical form and used in subsequent predictions.

[0035] In a specific embodiment, the method object of the present invention includes a determination step, which determines at least one alternative physical flavoring component digital representation identifier for at least one input physical flavoring component digital representation identifier through a computing system, and a providing step is configured to provide the determined physical flavoring component digital representation identifier.

[0036] Such specifications allow for dynamic flavor design to optimize perceived sweetness, bitterness, umami, liquorice, lingering flavor, sourness, or saltiness, depending on the identified goals.

[0037] In a specific embodiment, the physical composition digital representation salty, umami or bitter taste perception prediction method object of the present invention comprises, downstream of the definition step, an assignment step, which assigns a value of at least one of the following attributes to at least one input physical flavoring ingredient digital representation identifier:

[0038] - the amount of sodium chloride,

[0039] - Amount of potassium chloride,

[0040] -Monosodium glutamate quantity and / or

[0041] - Number of nucleosides,

[0042] At least one of the values ​​is used during the calculating step to calculate a value representing the perceived saltiness, umami or bitterness of the input digital representation of the physical composition.

[0043] Such an embodiment allows mapping of all physical flavoring ingredients into a four-dimensional array whose dimensions are directly related to the salty, umami, or bitter taste perception of the aroma ingredient and its physical composition digital representation.

[0044] In a specific embodiment, the method object of the present invention includes a selecting step of selecting a physical composition application identifier for the physical composition, and the computing step is configured to determine a prediction based on the selected physical composition application identifier.

[0045] Such embodiments allow accurate prediction of the behavior of a composition in a particular application (eg, liquid, semi-liquid, solid).

[0046] In a specific embodiment, the method object of the present invention includes a construction step, which constructs a physical component interaction parameter value database, wherein at least two physical component digital identifiers are associated with at least one physical interaction parameter value, and the at least one physical interaction parameter value represents a quantified synergistic, neutral or antagonistic interaction between the corresponding physical components.

[0047] Such parameter values ​​may correspond to the nature of the interaction (synergistic, neutral, or antagonistic) and / or a value representing the strength of the nature of the interaction.

[0048] According to a second aspect, the present invention aims to propose a method for optimizing the digital representation of sweetness, bitterness, umami, licorice, persistent taste, sourness or saltiness of a physical composition, comprising:

[0049] - a setting step of setting on a computer interface a value representing a desired perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, a minimum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness or a maximum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness of the digital representation of the physical composition to be generated,

[0050] - a determining step, wherein the computing system determines, on a computer interface, at least one physical flavoring component digital representation identifier, the physical flavoring component digital representation identifier represents a physical flavoring component, the input defines a physical composition digital representation, the physical flavoring component digital representation identifier is selected according to a value representing a perceptible sweetness, bitterness, umami, licorice, lingering taste, sourness or saltiness associated with the at least one physical flavoring component digital representation identifier and the set perceptible sweetness, bitterness, umami, licorice, lingering taste, sourness or saltiness, and

[0051] - providing a step of providing the determined physical flavoring ingredient digital representation identifier on a computer interface.

[0052] Such specification allows for dynamic design of flavors, optimizing the selection of physical flavoring ingredients to be assembled to form a digital representation of a physical composition that matches the identified target.

[0053] In a specific embodiment, the method object of the present invention comprises:

[0054] - an associating step of associating, by means of a computing system, at least one secondary attribute with at least one physical flavoring ingredient digital representation identifier, and

[0055] - a definition step of defining at least one threshold value of at least one secondary property for the digital representation of the physical composition to be generated,

[0056] The determining step is performed based on a secondary attribute associated with the at least one physical flavoring ingredient digital representation identifier.

[0057] Such specification allows for dynamic design of flavors, optimizing the selection of physical flavoring ingredients to be assembled to form a digital representation of a physical composition that meets defined targets as well as other secondary criteria.

[0058] In a particular embodiment, the at least one value set in the setting step corresponds to:

[0059] - Total sweetness Brix equivalent, meaning the equivalent sucrose content in 100 g of the product providing the same sweetness perception as the numerical representation of the physical composition to be determined,

[0060] - indicates the value of maximum sucrose content

[0061] -Maximum steviol equivalent.

[0062] Such a provision allows the design of an optimal digital representation of the physical composition, matching the thresholds that meet the above requirements.

[0063] In a particular embodiment, the method object of the present invention comprises, downstream of the setting step, a calculation step, which calculates the maximum value of at least one of the following properties:

[0064] - the amount of sodium chloride,

[0065] - Amount of potassium chloride,

[0066] -Monosodium glutamate quantity and / or

[0067] - Number of nucleosides,

[0068] At least one of the calculated values ​​is used in a determining step of determining a digital representation of the physical composition.

[0069] Such an embodiment allows for the determination of ingredients to form a physical composition digital representation based on intermediate criteria associated with performance in salty, umami or bitter taste perception.

[0070] In a specific embodiment, any one of the method objects of the present invention comprises an assembling step of assembling a physical composition represented by a digital representation of the physical composition.

[0071] Such provisions allow for the assembly of optimized physical compositions.

[0072] According to a third aspect, the present invention is intended to provide a physical composition digital representation of sweetness, bitterness, umami, licorice, persistent taste, sourness or saltiness perception prediction system, comprising:

[0073] - input means for inputting at least one physical flavoring ingredient digital representation identifier, said physical flavoring ingredient digital representation identifier representing a physical flavoring ingredient, said input defining a physical composition digital representation,

[0074] - defining means for defining, for at least one physical flavouring ingredient digital representation identifier, the concentration of said physical flavouring ingredient in the digital representation of the physical composition,

[0075] - a computing device for computing a value representing the perceived sweetness, bitterness, umami or saltiness of the input physical composition digital representation, the computed value representing the physicochemical activation of the taste receptor by the physical composition corresponding to the composition digital representation, and

[0076] - providing means for providing a calculated value representing the perceived sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness.

[0077] The system object of the present invention provides the same advantages as the corresponding method object of the present invention.

[0078] According to a fourth aspect, the present invention aims to propose a physical composition digital representation of sweetness, bitterness, umami, licorice, persistent taste, sourness or saltiness optimization system, comprising:

[0079] - a setting device, which sets a value representing a desired perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, a minimum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, or a maximum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness,

[0080] - a determination device, which determines at least one physical flavoring component digital representation identifier on a computer interface, the physical flavoring component digital representation identifier represents a physical flavoring component, the input defines a physical composition digital representation, the physical flavoring component digital representation identifier is selected according to a value representing a perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness associated with the at least one physical flavoring component digital representation identifier and the set perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, and

[0081] - providing means for providing a digital representation identifier of the determined physical flavouring ingredient.

[0082] The system object of the present invention provides the same advantages as the corresponding method object of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0083] It will be apparent from the non-exhaustive description of the specific method or system which is the object of the present invention, taken in conjunction with the accompanying drawings, in which:

[0084] Figure 1 A first specific sequence of steps of the method subject of the invention is schematically shown,

[0085] Figure 2 A second specific sequence of steps of the method subject of the invention is schematically shown,

[0086] Figure 3 A third specific sequence of steps of the method subject of the invention is schematically shown,

[0087] Figure 4 schematically shows a fourth specific sequence of steps of the method subject of the invention, and

[0088] Figure 5 A first specific embodiment of the system subject of the present invention is schematically shown,

[0089] Figure 6 A second specific embodiment of the system subject of the present invention is schematically shown, and

[0090] Figure 7 Specific embodiments of computer systems that facilitate implementation of embodiments of the present invention are schematically shown. DETAILED DESCRIPTION

[0091] This description is not exhaustive, as every feature of one embodiment may be combined in an advantageous manner with any other feature of any other embodiment.

[0092] Various inventive concepts may be embodied as one or more methods, of which examples have been provided. The actions performed as part of a method may be ordered in any suitable manner. Thus, embodiments may be constructed in which the actions are performed in a different order than shown, which may include performing some actions simultaneously, even though shown as sequential actions in an illustrative embodiment.

[0093] The phrase "and / or" used in the specification and claims should be understood to mean "either or both" of the connected elements, i.e., elements that exist connected in some cases and separated in other cases. Multiple elements listed with "and / or" should be interpreted in the same manner, i.e., "one or more" connected elements. In addition to the elements explicitly identified in the "and / or" clause, other elements may optionally be present, whether or not they are related to the explicitly identified elements. Thus, as a non-limiting example, when used in conjunction with open language such as "including", a reference to "A and / or B" may refer to only A (optionally including elements other than B) in one embodiment; to only B (optionally including elements other than A) in another embodiment; to both A and B (optionally including other elements) in yet another embodiment; and so on.

[0094] As used in this specification and claims, "or" should be construed as inclusive.

[0095] As used herein in the specification and claims, the phrase "at least one" when referring to a list of one or more elements should be understood to refer to at least one element selected from any one or more elements in the list of elements, but does not necessarily include at least one of each element specifically listed in the list of elements, nor does it exclude any combination of elements in the list of elements. This definition also allows that in addition to the elements specifically identified in the list of elements referred to by the phrase "at least one", elements may optionally be present, whether related or unrelated to the specifically identified elements. Thus, as a non-limiting example, "at least one of A and B" (or equivalently, "at least one of A or B", or equivalently, "at least one of A and / or B") may refer to at least one, optionally including more than one A, without B (and optionally including elements other than B) in one embodiment; to at least one, optionally including more than one B, without A (and optionally including elements other than A) in another embodiment; to at least one, optionally including more than one A, and at least one, optionally including more than one B (and optionally including other elements) in yet another embodiment; and so on.

[0096] In the claims and the foregoing description, all transitional phrases, such as "including," "comprising," "carrying," "having," "containing," "involving," "having," "consisting of," etc., shall be construed as open-ended, i.e., including but not limited to. Only the transitional phrases "consisting of" and "consisting essentially of" shall be closed or semi-closed transitional phrases, respectively.

[0097] It should be noted at this time that the drawings are not drawn to scale.

[0098] As used herein, the term "volatile ingredient" refers to any ingredient, preferably having physical flavoring or fragrance capabilities. The terms "compound" or "ingredient" and "volatile ingredient" refer to the same item. An ingredient can be formed from one or more chemical molecules.

[0099] The term "formulation" or physical composition numerical representation refers to a liquid, solid or gaseous combination of at least one volatile ingredient.

[0100] As used herein, "flavor" refers to the olfactory perception produced by at least one volatile component through prenasal and postnasal olfaction activation, enhancement, and inhibition (when present) of odorant receptors and activation of taste buds containing taste receptor cells. Thus, for purposes of illustration, and not intended to limit the scope of the present disclosure, a "flavor" is the olfactory and taste bud perception produced by the sum of a first volatile component that activates odorant receptors or taste buds associated with a coconut note, a second volatile component that activates olfactory receptors or taste buds associated with a celery note, and a third volatile component that inhibits olfactory receptors or taste buds associated with a hay note.

[0101] In the present invention, "sweetener" (a physical flavoring component) is a common sugar sweetener, such as sucrose, fructose, glucose, and a digital representation of a physical composition of a sweetener comprising natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose, and D-leucrose.

[0102] In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, etc. In some embodiments, the sweetener is selected from artificial sweeteners, such as aspartame, saccharin, acesulfame potassium, cyclamates, sucralose and alitame. In some embodiments, the sweetener is selected from the group consisting of: cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, other sweet steviosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), other mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), guanidine sweeteners (carrelame) and other guanidine sweeteners. In some embodiments, the sweetener is a combination of two or more sweeteners set forth in this paragraph. In some embodiments, the sweetener can be a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, the sweetener can be sugar. In some embodiments, the sweetener can be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar can be sucrose, fructose, glucose or a combination thereof. In some embodiments, the sugar can be sucrose. In some embodiments, the sugar can be a combination of fructose and glucose.

[0103] Sweeteners may also include, for example, digital representations of physical compositions of sweeteners that contain one or more natural or synthetic carbohydrates, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners, such as polyols. In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerine), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, etc., as well as sugar alcohols or any other carbohydrates or combinations thereof that can be reduced without adversely affecting the taste.

[0104] The sweetener may be a natural or synthetic sweetener, including, but not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructans (also known as inulin fiber, fructooligosaccharides or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other steviol-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke, artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (including, for example, sap extracted from sugar maple (Acer saccharum), black maple (Acer nigrum), American red maple (Acer rubrum), silver maple (Acersaccharinum), Norway maple (Acer platanoides), ash maple (Acer negundo), bigleaf maple (Acer macrophyllum), roughtooth maple (Acer grandidentatum), Rocky Mountain maple (Acer glabrum), monochromatic maple (Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from white walnut (Juglans cinerea), black walnut (Juglans nigra), ghost walnut (Juglans ailatifolia), walnut (Juglans regia), birch sap (including, for example, sap extracted from paper birch (Betula papyrifera, yellow birch (Betula alleghaniensis), mountain birch (Betula lenta), river birch (Betula nigra), gray birch (Betula populifolia), weeping birch (Betula pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), unrefined cane sugar (mascobado), molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (e.g.,sugar (also known as natural sugar, unrefined sucrose or table sugar), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, tapioca syrup (also known as tapioca syrup), thaumatin, yacon root), maltose syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystallized fruit juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed canned fruit juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice (arrope), syrup, P-4000, acesulfame potassium (also known as acesulfame potassium or ace-K), alitame (also known as aclame), advantame, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, canderel, guanidine sweeteners (carrelame) and other guanidine sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamates, cyclocaryoside I ( I), demerara, dextran, dextrin, diastatic maltmalt), dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, gluconic acid lactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, brown sugar, golden syrup, granulated sugar, gynostemma pentaphyllum, hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, amino acid, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinin I, mabinin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, micraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), mukurozioside, nanosaccharides, sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nib oligosaccharide, norbu, almond syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phloisosideside I, phloretin, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A), shugr, simenoside I, siraitia grosvenorii, soy oligosaccharides, Splenda, SRIoximeV, steviol glycosides, steviol biosides, steviosides, strogins 1, 2 and 4, sucrose, sucrononate, sugar, sodium p-nitrophenylureidopropionate (suosan), phloridzin, super aspartame, tetrasaccharide, threitol, treacle, trilobamin, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, heptyl heptol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof. Such naturally occurring sweeteners, such as naturally occurring rebaudioside, can be obtained in any suitable manner, such as by extracting compounds from plants, by enzymatic biotransformation or by fermentation.

[0105] In other embodiments, the sweetener can be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glucosyl, galactosyl or fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated natural high-potency sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0106] Additional sweeteners also include any two or more of the above-mentioned combinations. In some embodiments, the sweetener may include a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a caloric sweetener, such as sucrose, fructose, xylitol, erythritol or a combination thereof. In some embodiments, the ingestible physical composition digital representation does not contain (or, in some embodiments) stevia-derived sweeteners, such as steviol glycosides, glucosylated steviol glycosides, also known as rebaudioside.

[0107] As used herein, the term "taste receptor" refers to a receptor embedded in the plasma membrane of a taste cell that binds taste molecules, including sweet, bitter, salty, sour, and umami compounds and fatty acids. Taste receptors can be one or more members of the G protein-coupled receptor (GPCR) family, which has seven transmembrane domains and is expressed in taste cells. Binding of taste molecules results in activation of the taste receptor, thereby triggering signals and signal transduction. The perception and production of basic taste qualities (including sweetness, bitterness, saltiness, fatness, sourness, umami) and somatosensory qualities (including pungency, temperature, touch, pressure, texture and other tactile stimuli) are sensed and produced by taste GPCRs (sweetness, bitterness, umami / amino acids, fatty acids) as well as ion channels (e.g. saltiness and sourness, pungency, temperature) and molecules involved in the transport of taste molecules (e.g. fatty acid scavengers, including CD36). G protein-coupled receptors (GPCRs) are the largest family of cell surface receptors, with an estimated 1000 genes in the human genome, and their main feature is a seven-transmembrane structure. (Bockaert and Pin, 1999; Pierce et al., 2002). GPCRs are activated by a variety of different ligands, including peptides, proteins, lipids, small molecules, ions, and even photons. The activated GPCR changes its conformation, enabling it to catalyze the exchange of guanosine diphosphate (GDP) for guanosine triphosphate (GTP) on the beta subunit of the heterotrimeric G protein coupled to the GPCR.

[0108] As used herein, the term "input device" is, for example, a keyboard, mouse, and / or touch screen suitable for interacting with a computing system to collect user input. In variations, the input device is logical in nature, such as a network port of a computing system configured to receive electronically transmitted input commands. Such an input device may be associated with a GUI (graphical user interface) or an API (application programming interface) displayed to a user. In other variations, the input device may be a sensor configured to measure a specified physical parameter associated with an intended use case.

[0109] As used herein, the term "computing system" or "computer system" refers to any electronic computing device, whether unitary or distributed, capable of receiving numerical input and providing numerical output through any type of interface (digital and / or analog). Typically, a computing system refers to a computer executing software that can access data storage or a client-server architecture where data and / or computation is performed on the server side and the client acts as an interface.

[0110] As used herein, the term "digital representation identifier" refers to any computerized representation identifier, such as a representation identifier used in a computer database, that represents a physical object, such as a physical flavoring ingredient. The digital representation identifier may refer to a label representing the name, chemical structure, or internal reference of the physical flavoring ingredient. Such a representation is bijective, meaning that one physical flavoring ingredient corresponds to one physical flavoring ingredient digital representation identifier and vice versa.

[0111] As used herein, the term "perceptual prediction" refers to the ability to compute a sensory quantification that translates the biological / physiological response of a user's sensory receptors into a composition of physical flavoring ingredients.

[0112] In this specification, the term "materialized" or "physical" means existing outside of the digital environment of the present invention. "Materialized" or "physical" may mean, for example, readily found in nature or synthesized in a laboratory or chemical plant. In any case, the materialized physical composition digital representation takes on a tangible reality. The term "to be compounded" or "compounding" refers to the act of materializing the physical composition digital representation, whether by extracting and assembling components or by synthesizing and assembling components.

[0113] For the sake of clarity, "flavored consumer product" or "application" refers to an edible product or oral composition, such as a pharmaceutical composition, an edible gel mixture and composition, a dental composition, a food beverage and a beverage product. Flavored consumer products can be in different forms. A non-exhaustive list of suitable forms of consumer products can include fried, frozen, dipped, mashed, refrigerated, dehydrated, powdered, canned, reconstituted, distilled, baked, cooked, fermented, microfiltered, pasteurized, blended or preserved. Therefore, the flavored consumer product according to the present invention comprises the composition of the present invention, and a beneficial agent that is optionally used corresponding to the taste and flavor profile of the desired edible product (e.g., cream dessert).

[0114] The nature and type of the food or beverage ingredients do not need to be described in greater detail here and a person skilled in the art will be able to select them according to his general knowledge and according to the nature of the product in question.

[0115] Typical examples of flavored consumables include:

[0116] - baked goods (e.g. bread, dry biscuits, cakes, rice cakes, rice crackers, cookies, crackers, donuts, muffins, pastries, premixes, other baked goods),

[0117] - non-alcoholic beverages (e.g., water-based beverages, fortified / slightly sweetened waters, flavored carbonated and still mineral and drinking waters, carbonated soft drinks, non-carbonated beverages, carbonated water, still water, soft drinks, bottled water, sports / energy drinks, fruit drinks, vegetable juices, vegetable juice preparations, broth-based beverages),

[0118] - alcoholic beverages (e.g. beer and malt drinks, spiritual drinks, wine, liquors),

[0119] - instant or ready-to-drink beverages (e.g. instant vegetable drinks, powdered soft drinks, instant coffee and tea, black tea, green tea, oolong tea, herbal infusions, cocoa (e.g. water-based), tea-based beverages, coffee-based beverages, cocoa-based beverages, infusions, syrups, frozen fruit, frozen juice, water-based ice, fruit ice, sorbet),

[0120] - confectionery products (e.g., filings, toppings, chewing gum, hard and soft candies),

[0121] - chocolate and coated products (e.g. chocolate, spreads and coated products containing sugar and / or cocoa butter and / or vegetable oils),

[0122] - fat and oil based products or their emulsions (e.g. mayonnaise, spreads, regular or low fat margarine, butter / margarine blends, flavoured oils, shortening, remoulade, dressings, salad dressings, spices

[0123] preparations, peanut butter),

[0124] - desserts (e.g. gelatin, puddings, dessert creams),

[0125] - vegetable products (e.g. ketchup, sauces, processed and reconstituted vegetables, dried vegetables, deep-frozen vegetables, pre-cooked vegetables, vegetables pickled in vinegar, vegetable concentrates or pastes, cooked vegetables, potato products, vegetable juices) and / or

[0126] - Ready-to-eat dishes (e.g., instant noodles, rice, pasta, pizza, tacos, wraps) and soups and broths (e.g., stock, savory cubes, dry soups, instant soups, pre-cooked soups, steamed soups), sauces (instant sauces,

[0127] dry sauces, prepared sauces, gravies, sweet sauces, relish sauces, sour sauces).

[0128] It should be noted that one of the achievements of the present invention is the ability to predict the perceived psychophysical intensity of a specific olfactory or taste descriptor (sweet, bitter, umami, liquorice, persistent, sour or salty) of a physical composition. Such an ability is aided by an accurate digital representation of the impact of a single physical flavoring ingredient. Such a digital representation can be predicted directly based on adding a single physical flavoring ingredient to the physical composition digital representation, or based on transposing the physical flavoring ingredient in a dimensional space whose dimensions correspond to the equivalent ingredient, where the impact of the equivalent ingredient on the olfactory or taste descriptor is known. The latter claim does not require that the physical flavoring ingredient be formed by the equivalent ingredient, but only requires that a certain perceptibility ratio be established between the physical flavoring ingredient and the equivalent ingredient.

[0129] Figure 1 The specific sequence of steps of the object of the method 100 of the present invention is shown. The physical composition digital representation sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness perception prediction method 100 comprises:

[0130] - an input step 105 of inputting at least one physical flavoring ingredient digital representation identifier on a computer interface, said physical flavoring ingredient digital representation identifier representing a physical flavoring ingredient, said input defining a physical composition digital representation,

[0131] - a definition step 110 of defining, on a computer interface, for at least one physical flavoring ingredient digital representation identifier, the concentration of said physical flavoring ingredient in the digital representation of the physical composition,

[0132] - a calculation step 115, which calculates, by a computing system, a value representing the perceived sweetness, bitterness, umami or saltiness of the input physical composition digital representation according to at least one defined concentration, wherein the calculated value represents the physicochemical activation of the taste receptor by the physical composition corresponding to the composition digital representation, and

[0133] - providing step 120 of providing on a computer interface a calculated value representing the perceived sweetness, bitterness, umami or saltiness.

[0134] Input step 105 is performed, for example, by Figure 5 The input step 105 is performed by the input device 505 shown. Such an input device 505 is, for example, computer software executed on a computing device, and the software presents the controller characteristics of a computer interface (such as keyboard 501). Any type of computer interface can be used for this input step 105, including but not limited to API input.

[0135] In certain embodiments, the input step 105 is performed through a graphical user interface ("GUI"), and a set of physical flavor component digital representation identifiers are displayed on screen 502 for the user to select to create a physical composition digital representation. Such physical flavor component digital representation identifiers can also be searched through a search engine on the GUI.

[0136] Operation step 115 is performed, for example, by Figure 6 The operation means 510 shown is executed. Such operation means 510 is, for example, computer software executed by a computing device, such software being configured to execute instructions representing the operation step 115. The operation step 115 may be implemented using many mathematical formulas, with varying degrees of performance.

[0137] In certain embodiments, the computing step 115 is configured to compute an n-order polynomial function based on at least one defined concentration of the physical flavoring component in the digital representation of the physical composition. An n-order polynomial function is a polynomial function having one or more variables, wherein the highest order term is second order, and each variable is associated with a coefficient.

[0138] For example, in the context of sweetness perceptibility application, for a digital representation of the physical composition of two physical flavoring ingredients, such a polynomial function may be:

[0139] Sweetness = b0+b1Ing1+b2Ing2+b 11 Ing1 2 +b 22 Ing2 2 +b 12 Ing1*Ing2

[0140] in:

[0141] -Ing1 and Ing2 are the standardized concentrations of the ingredients

[0142] -b x is a model parameter representing the effect of the input physical flavoring ingredients and their potential interactions (which can be synergistic, neutral or antagonistic).

[0143] Such model parameters or coefficients may be application dependent, such as flavored water, iced tea, carbonated soft drinks, flavored milk, and drinkable yogurt.

[0144] Such model parameters may be constrained, for example, in flavored waters suitable for North American tastes:

[0145] - Numerical representation of the physical composition in Brix equivalent,

[0146] - a digital representation of the physical composition of the perceived sweetness,

[0147] - Numerical representation of the physical composition of the sugar content,

[0148] - Physical composition numerical representation of steviol equivalent,

[0149] - a digital representation of the physical composition of the lingering taste perception (to be minimized) and

[0150] - Numerical representation of the physical composition of liquorice taste perception (to be minimized).

[0151] In certain embodiments, the method 200 of the present invention includes a selection step of selecting a value representing a target application for the digital representation of the physical composition, and performing the calculation step 115 according to the selected target application.

[0152] Such model parameters or coefficients can be obtained by performing the following steps before performing the input step 105, the definition step 110 and the calculation step 115, which are intended to define the model parameters to be used in the perception prediction or optimization algorithm object of the present invention. These steps are as follows: Figure 2 As shown:

[0153] - an initialization step 205 of initializing the physical flavoring ingredient digital representation identifier on the computer interface, said input defining the physical composition digital representation,

[0154] - a generating step 210 of generating, by the computing system, a list of physical composition digital representation digital representation identifiers, each physical composition digital representation digital representation identifier representing a physical composition digital representation,

[0155] - a generating step 215, which generates at least one generated digital representation of the physical composition,

[0156] - a step of collecting 220 of collecting on a computer interface a value representing the perceived sweetness, bitterness, umami or saltiness of at least one of the generated digital representations of the physical composition, and

[0157] - a calculation step 225, which is to calculate the coefficients of the nth order polynomial function by the calculation system using the input physical flavoring component digital representation identifier as a variable,

[0158] The coefficients are used in calculation step 115 .

[0159] Model parameters and values ​​or coefficients of such model parameters may be application dependent. This means that if method 200 comprises a selection step of selecting values ​​representing a target application for the digital representation of the physical composition, then operation step 115 uses parameters and values ​​of these parameters corresponding to the selected target application.

[0160] The initialization step 205 is for example performed by initialization means, such as a computer program run by a computing system.During this initialization step 205, the user may use any input means to select a physical flavoring ingredient digital representation identifier.

[0161] The generating step 210 is performed, for example, by a computer program running on a computing device. During the generating step 210, at least one physical composition digital representation digital representation identifier is generated. The purpose of the generating step 210 is to reduce the initial sample size to a smaller but representative sample size.

[0162] In a simple embodiment, during the generating step 210, a random combination of physical flavoring components is generated.

[0163] In a preferred embodiment, in the generating step 210 , the combination of physical flavoring ingredients is generated in an optimized manner, thereby reducing the number of digital representations of the physical composition that need to be generated to generate the model in the calculating step 225 .

[0164] In a preferred embodiment, the method 200 of the present invention includes a construction step 214, which constructs a database of the impact values ​​of the interaction of physical flavoring components on the perception of sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, wherein the impact values ​​are:

[0165] - obtained from the coefficients obtained from the calculation step 225 and the physical flavoring ingredient digital representation identifiers associated with these coefficients, and

[0166] - used in operation step 115.

[0167] The step 214 of building a database may be performed, for example, manually, semi-automatically or automatically, by interacting with any type of memory and storing therein information representing physical flavoring ingredient digital representation identifiers associated with the calculated coefficients and said coefficients or representations of said coefficients.

[0168] In a particular embodiment, the method 200 object of the present invention comprises, after the generating step 210, an optimizing step 235 which optimizes the physical composition digital representation identifier generation, wherein the generating step 215 is performed based on the output of said optimizing step.

[0169] In such an embodiment, the optimization step 235 may use a D-optimal algorithm.

[0170] The D-optimal algorithm is a direct optimization based on the chosen optimality criterion and the model to be fitted. The optimality criterion used to generate the D-optimal algorithm is the one that maximizes the determinant of the information matrix.

[0171] This optimality criterion minimizes the generalized variance of the parameter estimates for a pre-specified model. Therefore, the optimality of a given D-optimal algorithm depends on the model. That is, the experimenter must specify a model for the design before the computer can generate specific treatment combinations. Given the total number of treatment runs for the experiment and the specified model, the computer algorithm selects the best set of design runs from a set of possible design-treatment runs. The set of treatment runs usually consists of all possible combinations of the various factor levels that one wishes to use in the experiment.

[0172] In other words, the candidate set is the collection of digital representations of physical compositions from which the D-optimal algorithm selects digital representations of physical compositions to be incorporated into the design. Computer algorithms typically use a step-by-step and swapping process to select a running set of digital representations of physical compositions.

[0173] The generating step 215 is performed, for example, by assembling the physical composition digital representation using any means known to those skilled in the art. Such assembling means include, for example, laboratory materials or a manufacturing plant.

[0174] The acquisition step 220 is performed, for example, by a computer program running on a computing device. During this acquisition step 220, the psychophysical intensity of the sweetness, bitterness, umami or saltiness of the digital representation of the physical composition perceived by at least one user is recorded, for example, on a computer interface linked to a database.

[0175] The calculation step 225 is performed, for example, by a computer program running on a computing device.During this calculation step 225, the coefficients in the nth order polynomial function representing the interaction between the physical flavoring components are obtained.

[0176] This is achieved, for example, by implementing a D-optimal algorithm that allows for the selection of the correct physical composition digital representation from which sweetness, liquorice, lingering taste or other sensory perceptions need to be measured.

[0177] Then, based on these measurements, the coefficients of the model were determined by fitting a multivariate linear model to the data.

[0178] In a specific embodiment, for example Figure 2 As shown, the method 200 object of the present invention includes a setting step 230, which sets a value representing the concentration of the physical flavoring component in the input digital representation of the physical composition for at least one physical flavoring component digital representation identifier on a computer interface, and performs a generating step 215 and a calculating step 225 based on the concentration.

[0179] The setting step 230 is performed by a computer program running on a computing device, for example. During this setting step 230, the user is prompted on a GUI, for example, to enter the concentration value of the selected physical flavoring component digital representation identifier.

[0180] The providing step 120 is performed by, for example Figure 5 The providing means 520 shown is performed. Such providing means 520 is, for example, computer software executed on a computing device, which presents the controller characteristics of a computer interface (e.g., computer screen 502). Any type of computer interface can be used for this providing step 120, including but not limited to API output.

[0181] In more advanced implementations, for example Figure 2 As shown, the method 200 object of the present invention includes a determination step 240, which determines at least one alternative physical flavoring component digital representation identifier for at least one input physical flavoring component digital representation identifier through a computing system, and a providing step 120 is configured to provide the determined physical flavoring component digital representation identifier.

[0182] The determining step 240 is performed by, for example, a computer program running on a computing device. During such determining step 240, candidate physical flavoring ingredients that may replace at least one input physical flavoring ingredient are evaluated. If the candidate physical flavoring ingredient replaces at least one input physical flavoring ingredient in the physical composition digital representation, such evaluation may take the form of computing a perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness, or saltiness similar to computing step 115. The result of this computation may then be compared to a previously computed perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness, or saltiness, or to a predetermined or user-set threshold, and based on the result, the candidate physical flavoring ingredient digital representation identifier may be presented during providing step 120.

[0183] In particular, certain attributes associated with candidate ingredients can be minimized (e.g., licorice or lingering taste perception) or maximized (e.g., umami or bitter taste perception). For example, if two ingredients provide the same perceived sweetness, but one provides a lower licorice taste perception, the ingredient with the lower licorice taste perception is selected.

[0184] In a specific embodiment, Figure 2 As shown, the method 200 object of the present invention includes an assembly step 245, which assembles the physical composition represented by the physical composition digital representation. Such an assembly step 245 can be performed according to any method known to those skilled in the art to assemble a physical flavoring chemical physical composition digital representation.

[0185] In a specific embodiment, for example Figure 2 As shown, the method 200 of the present invention includes a selection step 212 of selecting a physical composition application identifier for the physical composition, and the operation step 115 is configured to determine a prediction based on the selected physical composition application identifier.

[0186] Such a selection step 212 may be performed by using any input means for inputting an application identifier value for a defined digital representation of a composition.

[0187] Such an application identifier might correspond to, for example:

[0188] -liquid,

[0189] - Semi-fluid,

[0190] -solid,

[0191] - semi-solid,

[0192] -Soft drinks, or

[0193] -Soup.

[0194] Selecting such an application identifier may result in different parameter values ​​being used during the calculation step 115. These parameter values ​​may correspond, for example, to different coefficients of the same physical component in an nth-order polynomial function or any other mathematical function representing the physical interactions between the physical components in the relevant application. Such parameter values ​​may even correspond to a variation of the mathematical function depending on the application identifier, which better represents the physical interactions between the physical components in the relevant application.

[0195] Such parameter values ​​can be obtained by physically measuring the interactions between pairs or larger groups of physical components in the context of one of the applications and by constructing a database of physical component interaction parameter values ​​for each of the applications and for at least one of the perceptible sweetness, bitterness, umami, licorice, lingering taste, sourness or saltiness, the minimum perceptible sweetness, bitterness, umami, licorice, lingering taste, sourness or saltiness, or the maximum perceptible sweetness, bitterness, umami, licorice, lingering taste, sourness or saltiness.

[0196] Mathematical functions representing physical interactions between physical components in relevant applications can be determined in a manner similar to the mathematical functions exemplified in this document.

[0197] In a specific embodiment, Figure 2As shown, the method 200 object of the present invention includes a construction step 213, which constructs a physical component interaction parameter value database, wherein at least two physical component digital identifiers are associated with at least one physical interaction parameter value, and the at least one physical interaction parameter value represents a quantitative synergistic, neutral or antagonistic interaction between the corresponding physical components.

[0198] Such a database may be used during operation step 115 to determine the perceived sweet, bitter, umami, licorice, lingering, sour, or salty taste.

[0199] In a specific embodiment, Figure 2 As shown, the method 200 is applicable to the prediction of salty, umami or bitter taste perception of a physical composition digital representation. In such an embodiment, the method 200 includes an assignment step 211 after the definition step 110, which assigns a value of at least one of the following attributes to at least one input physical flavoring component digital representation identifier:

[0200] - the amount of sodium chloride,

[0201] - Amount of potassium chloride,

[0202] -Monosodium glutamate quantity and / or

[0203] - Number of ribonucleotides,

[0204] At least one of the values ​​is used during a calculation step 215 to calculate a value representing the perceived saltiness, umami or bitterness of the input digital representation of the physical composition.

[0205] The assigning step 211 is performed, for example, by a computer program running on a computing device. During the assigning step 211, the values ​​of the attributes, dimensions, parameters or coefficients of the model are set based on the known correspondence between the physical flavoring components and the attribute values. For example, such correspondence can be retrieved from a database linking the physical flavoring component digital representation identifiers to the attribute values.

[0206] In such an embodiment, saltiness, umami or bitterness may be calculated using the following formula: Saltiness = b0 + b1 NaCl + b2 KCl + b3 MSG

[0207] =b4Ribo+b 11 NaCl 2 +b 22 KCl 2 +b 33 MSG 2 +b 44 Ribo 2 +b 12 NaCl

[0208] *KCl+b13 NaCl*MSG+b 14 NaCl*Ribo+b 23 KCl*MSG+b 24 KCl

[0209] *Ribo+b 34 MSG*Ribo

[0210] NaCl, KCl, MSG and Ribotide are the standardized concentrations of sodium chloride, potassium chloride, monosodium glutamate and nucleosides, respectively.

[0211] Figure 3 The specific sequence of steps of the method 300 object of the present invention is shown. The physical composition digital representation sweetness, bitterness, umami or salty taste optimization method 300 comprises:

[0212] - a setting step 305, which sets on the computer interface a value representing a desired perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, a minimum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness value, or a maximum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness value of the digital representation of the physical composition to be generated,

[0213] - a determining step 310, which determines, by the computing system, on a computer interface, at least one physical flavoring component digital representation identifier, the physical flavoring component digital representation identifier representing a physical flavoring component, the input defining a physical composition digital representation, selecting the physical flavoring component digital representation identifier based on a value representing a perceived sweetness, bitterness, umami, licorice, lingering taste, sourness, or saltiness associated with the at least one physical flavoring component digital representation identifier and the set perceived sweetness, bitterness, umami, licorice, lingering taste, sourness, or saltiness, and

[0214] - providing step 315 of providing the determined physical flavoring ingredient digital representation identifier on a computer interface.

[0215] Setting step 305 is performed, for example, by Figure 6 The setting means 605 shown is performed. Such setting means 605 is, for example, computer software executed on a computing device, and the software presents the controller characteristics of a computer interface (such as keyboard 601). Any type of computer interface can be used for this setting step 305, including but not limited to API input.

[0216] The value set in this setting step 305 can be measured in terms of total sweetness Brix equivalent, which refers to the equivalent sucrose content in 100g of product that provides the same sweetness perception expected in the final product. This information can be converted by an algorithm into the corresponding sweetness intensity or perceived sweetness to be achieved.

[0217] During this setting step 305 , a value representing the maximum sucrose content can be set, which corresponds to the amount of sucrose that can be used in the sweetener mixture. This value can be used in the determination step 310 .

[0218] During this setting step 305, a value representing the maximum steviol equivalent can be set. This value can be used as a limiting factor for the validity of the digital representation of the physical composition during the determination step 310.

[0219] In certain embodiments, the setting step 305 is performed via a graphical user interface ("GUI"), displaying on screen 602 an input field configured to receive a numeric input from a user, the numeric input representing:

[0220] - Desired perceptible sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness,

[0221] - minimally perceptible sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness, or

[0222] - The maximum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness represented numerically by the physical composition to be produced.

[0223] The latter two values ​​can be built into the optimization algorithm by automatically defining the acceptable range of expected values ​​for the inputs.

[0224] Determining step 310 is performed, for example, by Figure 6 The determination step 310 is performed by the determination means 610 shown. Such a determination means 610 is, for example, computer software executed on a computing device. The determination step 310 can be performed in multiple ways.

[0225] In a particular embodiment, a physical flavoring component digital representation identifier is randomly selected, and the perceptible sweetness, bitterness, umami, liquorice, persistent taste, sourness, or saltiness associated with the selected physical flavoring component digital representation identifier is calculated. The perceptible sweetness, bitterness, umami, liquorice, persistent taste, sourness, or saltiness can then be compared with the set expectation, minimum, or maximum perceptible sweetness, bitterness, umami, liquorice, persistent taste, sourness, or saltiness. Based on the output of the comparison, the physical composition digital representation identifier can be maintained and presented to the user for verification.

[0226] In certain embodiments, all combinations are tested (brute force algorithm) and compared to a target (a set of desired, minimum, maximum sweetness + other constraints).

[0227] In particular embodiments, random starting combinations are generated, and the optimization algorithm uses gradient descent to compare the values ​​of the cost / desirability function at each iteration and determine the combination that minimizes the cost function (or maximizes the desirability function).

[0228] When multiple physical composition digital representation identifiers are available, the physical composition digital representation identifiers may be ranked according to an associated perceived sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness or a secondary ranking criterion.

[0229] Step 315 is provided, for example, by Figure 6 The illustrated providing means 620 is implemented. Such providing means 620 is, for example, computer software executed on a computing device, which presents the controller characteristics of a computer interface (eg, computer screen 602).

[0230] In a specific embodiment, Figure 4 As shown, the method 400 of the present invention includes:

[0231] - an associating step 405 of associating, by a computing system, at least one secondary attribute with at least one physical flavoring ingredient digital representation identifier, and

[0232] - a definition step 410 of defining at least one threshold value of at least one secondary property for the digital representation of the physical composition to be generated,

[0233] The determining step 310 is performed based on a secondary attribute associated with the at least one physical flavoring ingredient digital representation identifier.

[0234] The associating step 405 is performed, for example, by computer software associated with a computing device. During the associating step 405, a user or a computer program may associate in a database the digital representation identifier of the physical flavoring ingredient with an attribute representing a physical parameter of the physical flavoring ingredient. Such a secondary attribute may be, for example, an extraction method or a quality indicator.

[0235] The defining step 410 is performed, for example, by computer software associated with a computing device. The defining step 410 may be performed similarly to the setting step 305. In a variant, the defining step 410 is performed by prompting a user on a computer interface to select whether the physical flavoring ingredient must have a specific secondary attribute.

[0236] The determining step 310 may evaluate the validity of the generated digital representation of the physical composition digital representation identifier according to the set threshold.

[0237] In a specific embodiment, Figure 4 As shown, the method 400 object of the present invention includes an assembly step 415, which assembles the physical composition represented by the physical composition digital representation. Such an assembly step 415 can be performed according to any method known to those skilled in the art for assembling physical flavoring chemical physical compositions.

[0238] In a specific embodiment, Figure 4 As shown, the method 400 object of the present invention includes a calculation step 420 downstream of the setting step 305, which calculates the maximum value of at least one of the following attributes:

[0239] - the amount of sodium chloride,

[0240] - Amount of potassium chloride,

[0241] -Monosodium glutamate quantity and / or

[0242] - Number of nucleosides,

[0243] At least one of the calculated values ​​is used in a determination step 310 of determining a digital representation of the physical composition.

[0244] The operation step 420 can be performed, for example, by computer software running on a computing system. During the operation step 420, the values ​​corresponding to the following are:

[0245] - the amount of sodium chloride,

[0246] - Amount of potassium chloride,

[0247] -Monosodium glutamate quantity and / or

[0248] - Number of nucleosides,

[0249] A corresponding database linking salty taste perception to ranges or values ​​of the above attributes may be extracted. The footprint of the ranges or values ​​may then be used to match the ranges or values ​​of candidate ingredients, and if the candidate ingredients match the attribute ranges or values, these ingredients may be selected to form the physical composition digital representation. At least one such ingredient may be selected based on a secondary selection criterion to be maximized or minimized, such as cost or renewable source of the candidate ingredient.

[0250] Figure 5 A specific embodiment of the system 500 object of the present invention is shown. The physical composition digital representation sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness perception prediction system 500 includes:

[0251] - input means 505 for inputting at least one physical flavoring ingredient digital representation identifier, said physical flavoring ingredient digital representation identifier representing a physical flavoring ingredient, said input defining a physical composition digital representation,

[0252] - defining means 510 which define, for at least one physical flavouring ingredient digital representation identifier, the concentration of said physical flavouring ingredient in the digital representation of the physical composition,

[0253] - a computing device 515, which computes a value representing the perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness of the input physical composition digital representation according to at least one defined concentration, the computed value representing the physicochemical activation of the taste receptor by the physical composition corresponding to the digital representation of the composition, and

[0254] - providing means 520 for providing a calculated value representing the perceived sweetness, bitterness, umami, liquorice, lingering, sourness or saltiness.

[0255] refer to Figure 1 and Figure 2 Examples of implementations of features of this system 500 are disclosed.

[0256] Figure 6 A specific embodiment of the system 600 object of the present invention is shown. This physical composition digital representation sweetness, bitterness, umami, licorice, lingering taste, sourness or saltiness optimization system 600 includes:

[0257] - setting means 605 for setting a value representing a desired perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, a minimum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, or a maximum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness of the digital representation of the physical composition to be generated,

[0258] - a determining means 610, which determines at least one physical flavoring component digital representation identifier on a computer interface, the physical flavoring component digital representation identifier representing a physical flavoring component, the input defines a physical composition digital representation, the physical flavoring component digital representation identifier is selected according to a value representing a perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness associated with the at least one physical flavoring component digital representation identifier and the set perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, and

[0259] - providing means 615 for providing an identifier of the digital representation of the determined physical flavouring ingredient.

[0260] Figure 3 and Figure 4 An example of implementation of features of this system 600 is disclosed.

[0261] Figure 7 A block diagram is shown, illustrating an example computer system 700 in which embodiments of the present invention may be implemented. In this document, such a computer system 700 is also referred to as a computing system or computing device. Figure 7 In the example of FIG. 7 , a computer system 705 and instructions for implementing the disclosed techniques in hardware, software, or a combination of hardware and software are represented in a schematic manner, such as by boxes and circles, with the same level of detail that is typically used by ordinary technicians in the field to which the present disclosure belongs to communicate computer architecture and computer system implementation.

[0262] The computer system 705 includes an input / output (IO) subsystem 720, which may include a bus and / or other communication mechanism for transferring information and / or instructions between components of the computer system 705 via electronic signal paths. The I / O subsystem 720 may include an I / O controller, a memory controller, and at least one I / O port. The electronic signal paths are schematically represented in the figure, for example, by lines, unidirectional arrows, or bidirectional arrows.

[0263] At least one hardware processor 710 is coupled to the I / O subsystem 720 for processing information and instructions. The hardware processor 710 may include, for example, a general purpose microprocessor or microcontroller and / or a dedicated microprocessor, such as an embedded system or a graphics processing unit (GPU) or a digital signal processor or an ARM processor. The processor 710 may include an integrated arithmetic logic unit (ALU) or may be coupled to a separate ALU.

[0264] The computer system 705 includes one or more memory units 725, such as a main memory, coupled to the I / O subsystem 720, for electronically digitally storing data and instructions executed by the processor 710. The memory 725 may include volatile memory, such as various forms of random access memory (RAM) or other dynamic storage devices. The memory 725 may also be used to store temporary variables or other intermediate information during the execution of instructions executed by the processor 710. When these instructions are stored in a non-temporary computer-readable storage medium accessible to the processor 710, they can turn the computer system 705 into a special-purpose machine that is customized to perform the operations specified in the instructions.

[0265] Computer system 705 also includes non-volatile memory, such as read-only memory (ROM) 730 or other static storage devices coupled to I / O subsystem 720, for storing information and instructions for processor 710. ROM 730 may include various forms of programmable ROM (PROM), such as erasable PROM (EPROM) or electrically erasable PROM (EEPROM). Units of persistent memory 715 may include various forms of non-volatile RAM (NVRAM), such as FLASH memory, solid-state memory, magnetic disks or optical disks, such as CD-ROM or DVD-ROM, and may be coupled to I / O subsystem 720 to store information and instructions. Memory 715 is an example of a non-transitory computer-readable medium that may be used to store instructions and data that, when executed by processor 710, result in the execution of a computer-implemented method to perform the techniques herein.

[0266] The instructions in the memory 725, ROM 730 or memory 715 may include one or more groups of instructions organized as modules, methods, objects, functions, routines or calls. These instructions may be organized as one or more computer programs, operating system services or applications including mobile applications. These instructions may include operating systems and / or system software; one or more libraries for supporting multimedia, programming or other functions; data protocol instructions or stacks for implementing TCP / IP, HTTP or other communication protocols; file format processing instructions for parsing or presenting files encoded using HTML, XML, JPEG, MPEG or PNG; user interface instructions for presenting or interpreting commands for graphical user interfaces (GUIs), command line interfaces or text user interfaces; application software, such as office suites, Internet access applications, design and manufacturing applications, graphics applications, audio applications, software engineering applications, educational applications, games or miscellaneous applications. These instructions may implement a Web server, a Web application server or a Web client. The instructions may be organized into a presentation layer, an application layer and a data storage layer, such as a relational database system, object storage, a graph database, a flat file system or other data storage using structured query language (SQL) or non-SQL.

[0267] The computer system 705 can be coupled to at least one output device 735 via the I / O subsystem 720. In one embodiment, the output device 735 is a digital computer display. Examples of displays that can be used in various embodiments include a touch screen display or a light emitting diode (LED) display or a liquid crystal display (LCD) or an electronic paper display. The computer system 705 may include other types of output devices 735 as an alternative or supplement to the display device. Examples of other output devices 735 include a printer, a ticket printer, a plotter, a projector, a sound card or video card, a speaker, a buzzer or piezoelectric device or other sound device, a lamp or LED or LCD indicator, a tactile device, an actuator or a servo device.

[0268] At least one input device 740 is coupled to I / O subsystem 720 for communicating signals, data, command selections, or gestures to processor 710. Examples of input device 740 include touch screens, microphones, still and video digital cameras, alphanumeric and other keys, keypads, keyboards, graphics tablets, image scanners, joysticks, clocks, switches, buttons, dials, and sliders.

[0269] Another input device is a control device 745, which can perform cursor control or other automatic control functions, such as navigating in a graphical interface on a display screen, as an alternative or supplement to the input function. The control device 745 can be a touch pad, a mouse, a trackball, or a cursor direction key, which is used to convey direction information and command selections to the processor 710 and control the movement of the cursor on the display 735. The input device can have at least two degrees of freedom in two axes, a first axis (e.g., x) and a second axis (e.g., y), allowing the device to specify a position in a plane. Another input device is a wired, wireless, or optical control device, such as a joystick, a stick, a console, a steering wheel, a pedal, a gearshift mechanism, or other types of control devices. The input device 740 can include a combination of multiple different input devices, such as a camera and a depth sensor.

[0270] In another embodiment, the computer system 705 may include an Internet of Things (IoT) device in which one or more of the output device 735, the input device 740, and the control device 745 are omitted. Alternatively, in such an embodiment, the input device 740 may include one or more cameras, motion detectors, thermometers, microphones, earthquake detectors, other sensors or detectors, measurement devices, or encoders, and the output device 735 may include a dedicated display (e.g., a single-line LED or LCD display), one or more indicators, display panels, meters, valves, solenoids, actuators, or servos.

[0271] The computer system 705 may implement the techniques described herein using custom hardwired logic, at least one ASIC or FPGA, firmware, and / or program instructions or logic that, when loaded and used or executed in conjunction with a computer system, cause or program the computer system to operate as a special purpose machine. According to one embodiment, the techniques herein are performed by the computer system 705 in response to the processor 710 executing at least one sequence of at least one instruction contained in the main memory 725. Such instructions may be read into the main memory 725 from another storage medium (e.g., the memory 715). Executing the sequence of instructions contained in the main memory 725 causes the processor 710 to perform the processing steps described herein. In alternative embodiments, hardwired circuitry may be used in place of or in conjunction with software instructions.

[0272] The term "storage medium" as used herein refers to any non-temporary medium that stores data and / or instructions that cause a machine to operate in a particular manner. Such storage media may include non-volatile media and / or volatile media. Non-volatile media include, for example, optical or magnetic disks, such as memory 715. Volatile media include dynamic memory, such as memory 725. Common forms of storage media include, for example, hard disks, solid-state drives, flash drives, magnetic data storage media, any optical or physical data storage media, memory chips, etc.

[0273] Storage media are distinct from transmission media, but may be used in conjunction with transmission media. Transmission media participate in the transmission of information between storage media. For example, transmission media include coaxial cables, copper wires, and optical fibers, including the wires that make up the I / O subsystem 720 bus. Transmission media may also take the form of sound or light waves, such as those generated during radio wave and infrared data communications.

[0274] Various forms of media may be used to transmit at least one sequence of at least one instruction to the processor 710 for execution. For example, the instructions may initially be transmitted to a disk or solid-state drive of a remote computer. The remote computer may load the instructions into its dynamic memory and send the instructions over a communication link (e.g., an optical fiber or coaxial cable or a telephone line) using a modem. A modem or router local to the computer system 705 may receive the data on the communication link and convert the data into a format that the computer system 705 can read. For example, a receiver (e.g., a radio frequency antenna or an infrared detector) may receive the data carried in a wireless or optical signal, and appropriate circuitry may provide the data to the I / O subsystem 720, such as placing the data on a bus. The I / O subsystem 720 transmits the data to the memory 725, from which the processor 710 retrieves and executes the instructions. The instructions received by the memory 725 may optionally be stored on the memory 715 before or after execution by the processor 710.

[0275] The computer system 705 also includes a communication interface 760 coupled to the bus 720. The communication interface 760 provides a two-way data communication coupled to a network link 765, which is directly or indirectly connected to at least one communication network, such as a network 770 or a public or private cloud on the Internet. For example, the communication interface 760 can be an Ethernet network interface, an integrated services digital network (ISDN) card, a cable modem, a satellite modem, or a modem, thereby providing a data communication connection with a corresponding type of communication line, such as an Ethernet cable or any type of metal cable or fiber optic line or telephone line. The network 770 broadly represents a local area network (LAN), a wide area network (WAN), a campus network, the Internet, or any combination thereof. The communication interface 760 may include a LAN card, thereby providing a data communication connection with a compatible LAN, or a wired cellular radiotelephone interface, thereby sending or receiving cellular data according to a cellular radiotelephone wireless network standard, or a wired satellite wireless interface, thereby sending or receiving digital data according to a satellite wireless network standard. In any such implementation, the communication interface 760 sends and receives electrical, electromagnetic, or optical signals through signal paths that carry digital data streams representing various information.

[0276] Network link 765 typically provides electrical, electromagnetic or optical data communication to other data devices directly or through at least one network using, for example, satellite, cellular, Wi-Fi or Bluetooth technology. For example, network link 765 can provide a connection to host 750 through network 770.

[0277] In addition, network link 765 can provide connection through network 770, or provide connection to other computing devices through network interconnection equipment and / or computers operated by Internet Service Provider (ISP) 775. ISP 775 provides data communication services through a global packet data communication network represented as Internet 780. Server computer 755 can be coupled to Internet 780. Server 755 broadly represents any computer, data center, virtual machine or virtual computing instance with or without a virtual machine hypervisor, or a computer executing a containerized program system (such as DOCKER or Kubernetes). Server 755 can represent an electronic digital service implemented using multiple computers or instances, and accessed and used by transmitting Web service requests, uniform resource locator (URL) strings with parameters in HTTP payloads, API calls, application service calls or other service calls. Computer system 705 and server 755 can form elements of a distributed computing system, which includes other computers, processing clusters, server farms or other computer organizations that collaborate to perform tasks or execute applications or services. Server 755 may include one or more groups of instructions organized as modules, methods, objects, functions, routines, or calls. These instructions may be organized as one or more computer programs, operating system services, or applications including mobile applications. These instructions may include operating system and / or system software; one or more libraries to support multimedia, programming, or other functions; data protocol instructions or stacks to implement TCP / IP, HTTP, or other communication protocols; file format processing instructions to parse or render files encoded using HTML, XML, JPEG, MPEG, or PNG; user interface instructions to render or interpret commands for a graphical user interface (GUI), command line interface, or text user interface; application software, such as an office suite, an Internet access application, a design and manufacturing application, a graphics application, an audio application, a software engineering application, an educational application, a game, or a miscellaneous application. Server 755 may include a web application server that hosts a presentation layer, an application layer, and a data storage layer, such as a relational database system using structured query language (SQL) or non-SQL, an object store, a graph database, a flat file system, or other data storage.

[0278] Computer system 705 may send messages and receive data and instructions, including program code, through the network, network link 765, and communication interface 760. In the Internet example, server 755 may transmit the requested code for an application program through Internet 780, ISP 775, local network 770, and communication interface 760. The received code may be executed by processor 710 as it is received, and / or stored in memory 715 or other non-volatile storage for later execution.

[0279] The execution of the instructions described in this section may implement a process in the form of an instance of an executing computer program, which is composed of program code and its current activity. Depending on the operating system (OS), a process may be composed of multiple threads of execution that execute instructions concurrently. In such a case, a computer program is a passive collection of instructions, and a process may be the actual execution of these instructions. Multiple processes may be associated with the same program; for example, opening multiple instances of the same program generally means that multiple processes are being executed. Multitasking may be implemented to allow multiple processes to share the processor 710. Although each processor 710 or core of a processor executes a single task at a time, the computer system 705 may be programmed to implement multitasking, thereby allowing each processor to switch between executing tasks without having to wait for each task to complete. In an embodiment, switching may be performed when a task performs an input / output operation, when a task indicates that it can be switched, or when a hardware interrupt occurs. Time sharing may be implemented to provide the appearance of concurrent execution of multiple processes at the same time by quickly performing context switching, thereby allowing for fast response to interactive user applications. In one embodiment, for security and reliability, the operating system may prevent direct communication between independent processes, thereby providing a strictly mediated and controlled inter-process communication function.

[0280] In the following description, the term "physical network device" refers to any hardware element connected to a computer network that establishes connections with other physical and / or virtual network devices through the computer network.

[0281] In the following description, the term "computer network" refers to Figure 7 Any implementation of network 770 is disclosed.

[0282] In the following description, the term "connection usage" may refer to any metric typically used to monitor the usage of a communication link, for example, a value representing connection usage corresponding to the response time of a remote device, the time to reach each DNS server, lost packets, the time to establish an SSL connection, bandwidth usage, or latency.

[0283] It will be appreciated that the present invention may be integrated into an optimization algorithm having two modes: one dedicated to application technicians and another designed for flavorists.

[0284] The first mode allows identifying the best physical composition digital representations and the associated dosages according to the physical composition digital representation requirements among the existing physical flavoring ingredients. Such an identification can be done by a brute force approach. First, certain physical composition digital representation validity thresholds can be used to reduce the number of physical composition digital representations to be screened, leaving only relevant physical composition digital representations. For example, physical composition digital representations containing ingredients banned in the target country will be automatically removed from the search. All possible dosages are then simulated and after several steps of filtering, the most relevant physical composition digital representations and dosage recommendations are displayed to the user. The filtering can be based on several aspects: remove those physical composition digital representations that overcome the maximum use restrictions on certain ingredients in the target sales country. The cost should not be higher than the target. Finally, the cost / quality ratio should also be considered.

[0285] The second mode, intended only for flavorists, allows the generation of new sweetener combinations. For this purpose, a so-called “desirability function” can be designed. This function describes the goodness of a sweetener combination, understanding the effectiveness requirements and the concentrations of the individual sweeteners. In addition, the function includes some business knowledge, such as key performance indicators in the context of sugar-reduced sweetening applications, such as the ratio between sweetness and licorice perception. The higher the desirability value, the better the sweetener combination. The function is not convex and presents multiple optimal points, so multi-starting point logic can be applied to ensure that the algorithm identifies all relevant sweetener mixtures.

[0286] It should be understood that the present invention allows for taste perception prediction and, based on such prediction capabilities, allows for automatic physical composition digital representation design or physical composition digital representation optimization. In the case of optimization, the optimization may come from input of an initial physical composition digital representation of the ingredients, or from input of a taste perception target, resulting in an autonomous physical composition digital representation of the ingredients matching the target. In addition, secondary targets may be set, such as a cost target, a secondary taste target to be minimized or maximized (umami, bitter, persistent, or licorice), or a target representing regional taste variation, which are used during the optimization of the physical composition digital representation.

[0287] The use of the optimization capability of the present invention may be different as follows:

[0288] - in a perceived sugar reduction target, the user may set a physical composition digital representation of an ingredient, the method providing an alternative ingredient that reduces the physical composition digital representation of sugars from the set physical composition digital representation without changing the achieved sweetness perception, in which case the user may select the alternative ingredient to optimize the physical composition digital representation,

[0289] - In the perceived salt reduction target, the user can set a target saltiness for the physical composition digital representation of the ingredient to be selected, and the set perceived saltiness is converted into sub-attributes, such as:

[0290] - the amount of sodium chloride,

[0291] - Amount of potassium chloride,

[0292] -Monosodium glutamate quantity and / or

[0293] - Number of ribonucleotides,

[0294] These sub-attributes are used to select at least one ingredient in the database of optional ingredients such that the sum of the optional ingredients matches the set target in terms of saltiness perception and contains less salt in the physical composition digital representation.

Claims

1. A method (100, 200) for predicting the perception of sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness by digitally representing a physical composition, characterized in that: It includes: - an input step (105) of inputting at least one physical flavoring ingredient digital representation identifier on a computer interface, said physical flavoring ingredient digital representation identifier representing a physical flavoring ingredient, said input defining a physical composition digital representation, - a definition step (110) of defining, on a computer interface, for at least one physical flavoring ingredient digital representation identifier, the concentration of said physical flavoring ingredient in the digital representation of the physical composition, - a calculation step (115), which calculates a value representing the perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness of the input physical composition digital representation according to at least one defined concentration by a computing system, wherein the calculated value represents the physicochemical activation of the taste receptor by the physical composition corresponding to the digital representation of the composition, and - providing a step (120) of providing on a computer interface a calculated value representing the perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness.

2. The method (100, 200) according to claim 1, wherein: The calculating step (115) is configured to calculate an nth order polynomial function based on at least one defined concentration of the physical flavoring ingredient in the digital representation of the physical composition.

3. The method (200) according to claim 2, comprising: - an initialization step (205) of initializing the physical flavoring ingredient digital representation identifier on the computer interface, said input defining the physical composition digital representation, - a generating step (210) of generating, by a computing system, a list of physical composition digital representation digital representation identifiers, each physical composition digital representation digital representation identifier representing a physical composition digital representation, - a generating step (215) of generating at least one generated digital representation of the physical composition, - a collecting step (220) of collecting on a computer interface a value representing the perceived sweetness, bitterness, umami or saltiness of at least one of the generated digital representations of the physical composition, and - a calculation step (225) of calculating the coefficients of an n-order polynomial function by a calculation system using the input physical flavoring component digital representation identifier as a variable, The coefficients are used in this calculation step (115).

4. The method (200) according to claim 3 further comprises a setting step (200), which sets a value representing the concentration of the physical flavoring component in the input physical composition digital representation for at least one physical flavoring component digital representation identifier on a computer interface, and the generating step (215) and the calculating step (225) are performed based on the concentration.

5. A method (200) according to any one of claims 3 or 4, comprising an optimization step (235) downstream of the generation step (210), which optimizes the generation of the physical composition digital representation identifier, the generation step (215) being performed based on the output of the optimization step.

6. The method (200) according to any one of claims 3 to 5, comprising a construction step (214) of constructing a database of impact values ​​of physical flavoring component interactions on sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness perception, wherein: - obtained from the coefficients obtained from the calculation step (215) and the physical flavouring ingredient digital representation identifier associated with these coefficients, and - used in this operation step (115).

7. A method (200) according to any one of claims 1 to 6, comprising a determination step (240), in which a computing system determines at least one alternative physical flavoring component digital representation identifier for at least one input physical flavoring component digital representation identifier, and the providing step (120) is configured to provide the determined physical flavoring component digital representation identifier.

8. The method (200) according to any one of claims 1 to 7, comprising a selection step (212) of selecting a physical composition application identifier for the physical composition, the operation step (115) being configured to determine a prediction based on the selected physical composition application identifier.

9. The method (200) according to any one of claims 1 to 8, comprising a construction step (213) of constructing a database of physical component interaction parameter values, wherein: At least two physical component digital identifiers are associated with at least one physical interaction parameter value representing a quantified synergistic, neutral or antagonistic interaction between the respective physical components.

10. The method (100, 200) according to any one of claims 1 to 9, comprising, downstream of the defining step (110), an assigning step (211), which assigns to at least one of the input physical flavoring ingredient digital representation identifiers a value of at least one of the following attributes: - the amount of sodium chloride, - Amount of potassium chloride, -Monosodium glutamate quantity and / or - Number of nucleosides, At least one of said values ​​is used during this calculating step (215) to calculate a value representing the perceived saltiness, umami or bitterness of the input digital representation of the physical composition.

11. A method (300, 400) for optimizing the digital representation of sweetness, bitterness, umami, liquorice, persistent taste, sourness or saltiness of a physical composition, characterized in that: It includes: a setting step (305) of setting on a computer interface a value representing a desired perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, a minimum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, or a maximum perceptible sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness of the digital representation of the physical composition to be generated, - a determining step (310) of determining, by the computing system on a computer interface, at least one physical flavoring component digital representation identifier, the physical flavoring component digital representation identifier representing a physical flavoring component, the input defining a physical composition digital representation, selecting the physical flavoring component digital representation identifier based on a value representing a perceived sweetness, bitterness, umami, licorice, lingering taste, sourness, or saltiness associated with the at least one physical flavoring component digital representation identifier and the set perceived sweetness, bitterness, umami, licorice, lingering taste, sourness, or saltiness, and - A providing step (315) of providing the determined physical flavoring ingredient digital representation identifier on a computer interface.

12. The method (400) of claim 11, comprising: - an associating step (405) of associating, by a computing system, at least one secondary attribute with at least one physical flavoring ingredient digital representation identifier, and - a definition step (410) of defining at least one threshold value of at least one secondary property for the digital representation of the physical composition to be generated, The determining step (310) is performed based on the secondary attribute associated with at least one physical flavoring ingredient digital representation identifier.

13. The method (400) according to any one of claims 11 or 12, wherein: The at least one value set in the setting step (305) corresponds to: - Total sweetness Brix equivalent, meaning the equivalent sucrose content in 100 g of the product providing the same sweetness perception as the numerical representation of the physical composition to be determined, - indicates the value of maximum sucrose content -Maximum steviol equivalent.

14. The method (400) according to any one of claims 11 to 13, comprising, downstream of the setting step (305), a calculation step (420) of calculating the maximum value of at least one of the following properties: - the amount of sodium chloride, - Amount of potassium chloride, -Monosodium glutamate quantity and / or - Number of nucleosides, At least one of said calculated values ​​is used in the determining step (310) of determining a digital representation of the physical composition.

15. The method (200, 400) according to any one of claims 1 to 14, comprising an assembling step (245, 415) of assembling the physical composition represented by the digital representation of the physical composition.

16. A physical composition digital representation of sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness perception prediction system (500), characterized in that: It includes: - input means (505) for inputting at least one physical flavoring ingredient digital representation identifier, said physical flavoring ingredient digital representation identifier representing a physical flavoring ingredient, said input defining a physical composition digital representation, - defining means (510) for defining, for at least one physical flavouring ingredient digital representation identifier, the concentration of said physical flavouring ingredient in the digital representation of the physical composition, - a computing device (515) for computing a value representing the perceived sweetness, bitterness, umami or saltiness of the input physical composition digital representation, wherein the computed value represents the physicochemical activation of the taste receptor by the physical composition corresponding to the digital representation of the composition, and - providing means (520) for providing a calculated value representing the perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness.

17. A physical composition digital representation of sweetness, bitterness, umami, liquorice, persistent taste, sourness or saltiness optimization system (600), characterized in that: It includes: - a setting device (605) for setting a value representing a desired perceptible sweetness, bitterness, umami, liquorice, persistent taste, sourness or saltiness, a minimum perceptible sweetness, bitterness, umami, liquorice, persistent taste, sourness or saltiness, or a maximum perceptible sweetness, bitterness, umami, liquorice, persistent taste, sourness or saltiness, - determining means (610) for determining at least one physical flavoring component digital representation identifier on a computer interface, the physical flavoring component digital representation identifier representing a physical flavoring component, the input defining a physical composition digital representation, selecting the physical flavoring component digital representation identifier based on a value representing a perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness associated with the at least one physical flavoring component digital representation identifier and the set perceived sweetness, bitterness, umami, liquorice, lingering taste, sourness or saltiness, and - providing means (615) for providing a digital representation identifier of the determined physical flavouring ingredient.

Images