Computer-implemented method and system for providing alternative flavor compositions
By equating the flavor ingredients with their constituent molecules and using the dynamic formulation method of computer systems, the problem of time-consuming and error-prone flavor ingredients in the prior art is solved, and a faster, stable and optimized flavor ingredients distribution is achieved.
Patent Information
- Application Number
- CN202380068751.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2022-09-28
- Filing Date
- 2023-09-15
- Publication Date
- 2025-05-06
AI Technical Summary
The prior art is time-consuming, error-prone and unsatisfactorily reliable in re-formulation of flavor ingredients, mainly due to human operations that rely on empirical knowledge and are influenced by common biases.
By equating the flavor components with their constituent molecules and equating the components with the molecules with their characteristics, a dynamic and real-time component re-formulation is achieved using a computer system. The flavorist can specify a list of constraints or rules for the intended ingredients, and the computer system selects the best ingredients and provides alternative compositions.
Faster, more stable and more optimized flavor ingredient re-formulation is achieved, reducing human errors and improving the reliability and efficiency of re-formulation.
Smart Images
Figure CN119948571A_ABST
Abstract
Description
Technical Field
[0001] An object of the present invention is to provide a computer-implemented method for providing an alternative flavor composition and a system for providing an alternative flavor composition.
[0002] The invention is particularly suitable for the seasoning production industry. Background Art
[0003] The field of flavor design and production is a dynamic industry in which the availability, desirability, cost, legal status, impact on climate, and more of ingredients (whether natural or synthetic) are constantly evolving.
[0004] This evolution requires regular reformulation of existing flavor components, i.e., specific blends of flavor ingredients. This reformulation is often time-consuming, error-prone, and may not achieve optimal results. In current systems, this reformulation is performed by humans who rely on empirical knowledge and are influenced by common biases.
[0005] Given the specific reformulation constraints, current methods are not able to reliably reformulate flavor components satisfactorily. Summary of the invention
[0006] The present invention aims to resolve all or part of these disadvantages.
[0007] The general concept of the present invention involves the use of two different relationships:
[0008] - the first relationship equates the flavor components with the constituent molecules of said components, which means that the process of breaking down the components into molecules is known and digitized into an accessible computer database or memory, and
[0009] -The second relationship equates ingredients and molecules with properties, whether psychophysical properties, hedonic properties, financial properties, sustainability properties, etc., which means that the association of the molecule with said properties is known and digitized into an accessible computer database or memory.
[0010] Since flavorists do not usually work directly with molecules, the use of these two different relationships allows for dynamic, real-time reformulation of ingredients, given the number of molecules and variable associated properties. As long as the flavorist can specify a list of constraints or rules that the desired ingredients must comply with, the computer system can select the best ingredients to obtain the initially selected molecules (caused by the initial ingredient selection) or equivalents from a flavor perspective, and provide the flavorist with alternative combinations of ingredients.
[0011] According to a first aspect, the present invention is directed to a computer-implemented method for providing an alternative flavor composition, comprising:
[0012] - an inputting step of inputting at least one flavor ingredient digital identifier on a computer interface, the input corresponding to a composition of flavor ingredients, each ingredient digital identifier being associated with at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one characteristic,
[0013] - a transposition step, which, according to at least one input component digital identifier, transposes the input composition into at least one list of equivalent constituent molecules by means of a computing system,
[0014] - a definition step, which defines on a computer interface at least one reformulation rule to be applied to at least one transposed equivalent constituent molecule and / or at least one alternative flavor component obtained in the determination step,
[0015] a step of determining, by means of a computing system, a selection of at least one alternative flavor ingredient represented by at least one alternative flavor ingredient digital identifier according to at least one reformulation rule, the resulting selection corresponding to an alternative composition of flavor ingredients, and
[0016] A step is provided for providing, on a computer interface, alternative combinations of the determined flavor components.
[0017] These provisions allow for automatic reformulation of flavor compositions according to customizable reformulation rules or constraints. Such automation can enable faster, more stable, and more optimized reformulations than the manual reformulation techniques used in current systems.
[0018] In a specific embodiment, the method objects of the present invention include:
[0019] - a step of entering, on a computer interface, at least one secondary reformulation rule to be applied to the determined alternative composition of flavor components,
[0020] - an optimization step, which optimizes the determined replacement composition of flavor components according to the at least one secondary reformulation rule written by the computer system.
[0021] Such embodiments allow for subsequent optimization of the reformulated composition according to secondary objectives, such as cost.
[0022] In certain embodiments, at least one reformulation rule indicates a geographic region of origin of at least one ingredient, and each ingredient is associated with at least one characteristic indicating the geographic region of origin of the ingredient.
[0023] In a specific embodiment, at least one reformulation rule represents a molecular production ecological impact state of at least one equivalent constituent molecule, and each equivalent constituent molecule is associated with at least one property representing the molecular production ecological impact of said equivalent constituent molecule.
[0024] In a particular embodiment, at least one reformulation rule represents the molecular availability of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the molecular availability of said equivalent constituent molecule.
[0025] In certain embodiments, at least one reformulation rule represents a Henry's constant for at least one equivalent constituent molecule, and each equivalent constituent molecule is associated with at least one property representing the Henry's constant for said equivalent constituent molecule.
[0026] In a particular embodiment, at least one reformulation rule represents an odor detection threshold of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the odor detection threshold of said equivalent constituent molecule.
[0027] In a particular embodiment, at least one reformulation rule represents a dose response curve for at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the dose response curve for said equivalent constituent molecule.
[0028] In certain embodiments, each equivalent constituent molecule is associated with at least one olfactory property, and the determining step is further performed based on at least one of said olfactory properties.
[0029] Such an embodiment takes into account the olfactory properties of the ingredients in addition to the reformulation rules.
[0030] In a particular embodiment, the method object of the present invention comprises a providing step of providing an assembly command of an alternative composition of flavor ingredients to an assembly device.
[0031] Such embodiments allow for the realization of reformulated compositions.
[0032] According to a second aspect, the present invention is directed to a system for providing an alternative flavor composition, comprising:
[0033] - input means for inputting at least one flavor ingredient digital identifier on a computer interface, the input corresponding to a composition of flavor ingredients, each ingredient digital identifier being associated with at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one characteristic,
[0034] - a transposition device, which, according to at least one input component digital identifier, transposes the input composition into at least one list of equivalent component molecules by means of a computing system,
[0035] - defining means for defining, on a computer interface, at least one reformulation rule to be applied to at least one transposed equivalent constituent molecule and / or at least one alternative flavor component obtained in the determination step,
[0036] - said determination means, which, by means of a computing system, determine, according to at least one reformulation rule, a selection of at least one alternative flavour ingredient represented by at least one alternative flavour ingredient digital identifier, the resulting selection corresponding to an alternative composition of flavour ingredients, and
[0037] - providing means for providing the determined flavor component replacement composition on a computer interface.
[0038] These provisions provide similar benefits to those of the first aspect of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0039] Other advantages, objects and specific features of the present invention will be apparent from the following non-exhaustive description of at least one specific embodiment of the present invention in conjunction with the accompanying drawings, in which:
[0040] Figure 1 A series of specific steps of the method object of the present invention are schematically shown,
[0041] Figure 2 Schematically shows a specific implementation of the system object of the present invention,
[0042] Figure 3 schematically illustrates a specific embodiment of a graphical user interface for implementing the method object of the present invention, and
[0043] Figure 4 An embodiment of the basic concept of the invention is schematically shown. DETAILED DESCRIPTION
[0044] 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.
[0045] Various inventive concepts may be embodied as one or more methods, of which embodiments 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.
[0046] The indefinite articles "a" and "an" as used in this specification and claims, unless expressly stated otherwise, should be understood to mean "at least one".
[0047] 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 are 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.
[0048] As used in this specification and claims, "or" should be understood to have the same meaning as "and / or" above. For example, when separating the items in a list, "or" or "and / or" should be interpreted as inclusive, that is, including at least one, but also including more than one of a plurality or a series of elements, and optionally, including other items not listed. Only when the opposite term is clearly indicated, such as "only one" or "exactly one", or when used in the claims, "consisting of...", it refers to an element that includes a plurality or a series of elements. In general, the term "or" used herein should be interpreted as indicating an exclusive alternative (i.e., "one or the other but not both") only when it is preceded by an exclusive term (e.g., "any", "one of them", "only one" or "exactly one"). "Substantially consisting of..." should have its ordinary meaning used in the field of patent law when used in the claims.
[0049] 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, without A (and optionally including elements other than A) in yet another embodiment; and at least one, optionally including more than one A, and at least one, optionally including more than one B (and optionally including other elements); and so on.
[0050] In the claims and the foregoing specification, all transitional phrases, such as "includes," "comprising," "carrying," "having," "containing," "involving," "holding," "consisting of," etc., shall be understood as open-ended, i.e., meaning including but not limited to. Only the transitional phrases "consisting of" and "consisting essentially of" shall be closed or semi-closed transitional phrases, respectively.
[0051] It should be noted at this time that these Figures are not drawn to scale.
[0052] The term "composition" or formulation refers to a liquid, solid or gaseous combination of at least one volatile ingredient.
[0053] 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 the purpose of illustration and not intended to limit the scope of the present disclosure, a "flavor" is produced by the olfactory and taste bud perceptions produced by the sum of a first volatile component that activates an odorant receptor or taste bud associated with a coconut note, a second volatile component that activates an odorant receptor or taste bud associated with a celery note, and a third volatile component that inhibits an odorant receptor or taste bud associated with a hay note.
[0054] As used herein, "olfactory tonality" or "tonality" refers to the sensory properties of volatile molecules triggered by the activation of an OR, which activity is transmitted through the olfactory bulb and processed by the central nervous system to produce a specific experience in a subject. The experience has characteristics that the subject can describe in words, usually with reference to everyday objects related to the olfactory experience. Additional modifiers are usually required to capture the specificity of tonality. Everyday objects with characteristic "smells" usually trigger the experience of multiple separable tones when evaluated by trained experts (such as perfumers). The experience of a single tonality depends entirely on the specific OR activated in the subject, so a single OR produces the perception of a single tonality, while the multiple tones produced by many everyday objects are determined by the OR group activated by the volatile molecule group they emit. Although the mechanisms differ in many important ways, the perception of olfactory tonality can be considered similar to the perception of a single discernible note through the auditory system, which can be discerned even if multiple notes are played simultaneously. Similarly, the same note can be described in multiple ways (F sharp, G flat, etc.), so the same olfactory tonality can also be described in multiple ways.
[0055] Non-limiting examples of olfactory tonality include earth, coconut, celery, hay, etc. (see Example 1 in US 62 / 911,096). For example, OR11A1 agonists, while eliciting a set of different tonality, all have a common earthy tonality (see Example 2 in US 62 / 911,096). Volatile molecules may have more than one tonality. For example, β-ionone has violet and blond wood tonality, resulting from the activation of OR5A1 and OR7A17, respectively (see Example 3 in US 62 / 911,096).
[0056] 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.
[0057] 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.
[0058] As used herein, the term "digital identifier" refers to any computerized identifier, such as an identifier used in a computer database, that represents a physical object, such as a flavor ingredient. A digital identifier may refer to a label representing the name, chemical structure, or internal reference of a flavor ingredient.
[0059] In this specification, the term "materialized" means existing outside of the digital environment of the present invention. "Materialized" may mean, for example, readily found in nature or synthesized in a laboratory or chemical plant. In any case, a materialized composition takes on a tangible reality. The terms "to be compounded" or "compounded" refer to the act of materializing a composition, whether by extracting and assembling the components, or by synthesizing and assembling the components.
[0060] The embodiments disclosed below are presented in a general manner.
[0061] Figure 4 The basic concept of the present invention is schematically shown. The figure shows:
[0062] - an initially defined or input composition 400 of three components 405, each component consisting of a number of molecules 410; for example, the first component consists of the molecules "E", "X" and "A",
[0063] - Decomposition step 415: decomposing the initial composition 400 into its constituent molecules, thereby eliminating consideration of the components of the initial input; for example, decomposing the initial composition into molecules "E", "X", "A", "M", "P", "L", "E",
[0064] a database 500 of ingredients 425 comprising an initial selection of ingredients forming the initial composition 400, each ingredient being associated with at least one constituent molecule,
[0065] a rules definition module 700 that defines rules 705 for the reformulated composition 600, the rules being associated with target values for properties of the target composition, ingredient and / or molecule,
[0066] a reformulation step 420 of reformulating the initial composition by selecting ingredients 425 from the database 500 so as to obtain at least the same constituent molecules as the initially defined composition 400, the reformulation step 420 executing the rules of the rule definition module 700 and using the database 500 of ingredients, and
[0067] An alternative composition 600 consisting of the ingredients initially selected and the ingredients subsequently selected during the reformulation step 420 .
[0068] The molecules may also be associated with psychophysical properties that can correspond to reformulation rules (ie, the target composition 600 is expected to provide the user with a similar taste experience as the initially input composition 400).
[0069] Figure 1 The specific sequence of steps for the purpose of the method 100 of the present invention is shown. The computer-implemented method 100 is used to provide an alternative flavor composition, comprising:
[0070] - an input step 105 of inputting at least one flavor ingredient digital identifier on a computer interface, the input corresponding to a composition of flavor ingredients, each ingredient digital identifier being associated with at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one characteristic,
[0071] - a transposition step 110, which, according to at least one input component digital identifier, transposes the input composition into at least one list of equivalent constituent molecules by means of a computing system,
[0072] - a definition step 115 of defining on a computer interface at least one reformulation rule to be applied to at least one transposed equivalent constituent molecule and / or at least one alternative flavor component obtained in the determination step,
[0073] a determination step 120 of determining, by the computing system, a selection of at least one alternative flavor ingredient represented by at least one alternative flavor ingredient digital identifier according to at least one reformulation rule, the resulting selection corresponding to an alternative combination of flavor ingredients, and
[0074] - providing step 125 of providing the determined alternative combinations of flavor components on a computer interface.
[0075] The input step 105 can be performed by a computer interface (e.g., an API or any other digital input system). The input step 105 can be initiated manually or automatically by any input method known to those skilled in the art. During the input step 105, at least one flavor component digital identifier is selected to form a flavor composition or recipe. Such an identifier can be a trade name or reference of a material flavor component.
[0076] In a specific embodiment, Figure 3 As shown, the user selects at least one flavor component digital identifier from a list of available flavor component digital identifiers on a GUI associated with the computing system 305. The selected flavor component digital identifier is preferably associated with a relative or absolute amount of the flavor component in the composition.
[0077] The transposition step 110 is performed by, for example, computer software executed on a computing device. During the transposition step 110, for example, a database linking flavor ingredient digital identifiers to corresponding equivalent constituent molecules is used. Such a database may include, for example, identifiers of flavor ingredients and, for each such identifier, an identifier of at least one equivalent constituent molecule. For example, a flavor ingredient reference called "code 239" may be associated with identifiers such as "limonene," "1-dodecanol," "myrcene," and other such equivalent molecules.
[0078] At the end of this transposition step 110, the initial composition is decomposed into its constituent molecules. It is worth considering that a single molecule may be associated with several components, so this relationship is not exclusive. This means, for example, that the total amount of a specific equivalent constituent molecule can be calculated as the sum of the equivalent constituent molecular weights of all the flavor components constituting said molecule in the composition.
[0079] The defining step 115 may be performed via a computer interface (e.g., an API or any other digital input system). The inputting step 105 may be initiated manually or automatically by any input method known to those skilled in the art. In a specific embodiment, Figure 3 As shown, the GUI allows a user to add, modify, or delete reconfiguration rules 310 .
[0080] In certain embodiments, at least one reconfiguration rule represents:
[0081] - the origin of at least one flavour ingredient, which may be, for example, naturally derived or nature identical, as defined by the legislation of a particular country,
[0082] - a geographical area of origin or destination of at least one molecule or component, each molecule or component being associated with at least one characteristic representative of the geographical area of origin of said molecule or component,
[0083] - the geographical area of use of the composition, each equivalent constituent molecule or ingredient being associated with at least one characteristic indicative of the use of the composition containing said equivalent constituent molecule or ingredient,
[0084] - the production cost of the composition, each constituent molecule being associated with at least one property representative of the production cost of said constituent,
[0085] - a regulatory status of at least one ingredient, each ingredient being associated with at least one characteristic representing the regulatory status of the ingredient, such regulatory status optionally being associated with at least one country in which it applies,
[0086] - the ecological impact status of the production of at least one ingredient, each ingredient being associated with at least one characteristic representative of the ecological impact of the production of said ingredient,
[0087] - ingredient availability of at least one ingredient, each ingredient being associated with at least one property representative of the ingredient availability of said ingredient,
[0088] - Henry's constant of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representative of the Henry's constant of said equivalent constituent molecule,
[0089] - an odour detection threshold of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representative of the odour detection threshold of said equivalent constituent molecule,
[0090] - the maximum number of constituent molecules or ingredients in the composition, and / or
[0091] - a dose response curve of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representative of the dose response curve of said equivalent constituent molecule.
[0092] In this context, a dose response curve refers to a logistic function that relates the perceived psychophysical intensity to the concentration of a specific molecule. The value representing the dose response curve may be an inflection point, a slope at the inflection point, and / or a theoretical maximum intensity. Any other representative parameter, such as the parameters disclosed in the publication "Multidimensional Visualization of Physical and Perceptual Data Leading to a Creative Approach in Fragrance Development" by Christine Vuilleumier et al., published in "Perfumer Flavorist" Vol. 33, September 2008 (pp. 54 to 61).
[0093] The Henry's constant value can be used to calculate the ratio of the concentration of a particular molecule in the air to the concentration in the flavor composition as a consumer product.
[0094] For example, a regulatory status value could be whether a molecule is kosher or halal.
[0095] The odor detection threshold corresponds to the concentration threshold at which the human nose is able to detect and / or recognize the presence of a molecule.
[0096] Each of the reconstitution rules may take the form of an absolute or relative value and a comparator, such as "greater than", "equal to" or "less than", or a label and a comparator, such as "is not" or "is". In the latter case, an example of such a label is that a certain ingredient is available or not available for a specific reason, for example, for regulatory reasons.
[0097] The determination step 120 is performed, for example, by computer software executed on a computing device. During this determination step 120, for example, a linear combination of the flavor component digital identifiers is determined, where:
[0098] - each ingredient or constituent molecule (if applicable) complies with at least one (preferably all) of the defined reformulation rules,
[0099] - The composition of ingredients complies with at least one (preferably all) of the defined reformulation rules.
[0100] The linear combination may be performed according to any linear combination algorithm known to those skilled in the art, such as Euclidean vector linear combination.
[0101] This algorithm is preferably suitable for convex optimization.
[0102] In the output of this determination step 120, all or part of the flavor components present in the original composition may have been removed, and / or the concentration and / or amount of the flavor components in the replacement composition may have been reduced or increased. Other flavor components not associated with the original composition may be added to the replacement composition.
[0103] Providing step 125 is performed, for example, by displaying the alternative composition and / or the initial composition in the form of a radar chart on a computer screen. An embodiment of this providing step 125 is, for example, Figure 3 , where alternative 315 compositions are provided based on an input composition 305 and defined reformulation rules 310 .
[0104] In a specific embodiment, the method 100 of the present invention includes:
[0105] - a writing step 130 of writing on a computer interface at least one secondary reformulation rule to be applied to the determined alternative composition of flavor components,
[0106] An optimization step 135 of optimizing, by means of a computer system, the determined alternative composition of flavor components according to the at least one secondary reformulation rule written.
[0107] The execution of the writing step 130 is, for example, similar to the execution of the defining step 115 .
[0108] An optimization step 135 is performed, similar to the determination step 120. During this optimization step 135, the ingredients of the alternative composition are compared to the written secondary reformulation rules and replaced with other ingredients if they do not meet the secondary reformulation rules.
[0109] In certain embodiments, each equivalent constituent molecule is associated with at least one olfactory characteristic, and the determining step 120 is further performed based on at least one of the olfactory characteristics.
[0110] Such an olfactory property may be, for example, the odor tonality of the molecule, an odor descriptor associated with the molecule, or the psychophysical perceived intensity of the molecule's odor. Such an olfactory property may be, for example, a perceived intensity below a detection threshold, i.e. close to zero. Such a system may also be applied to non-volatile molecules.
[0111] In a particular embodiment, the method 100 of the present invention aims to include a providing step 140 of providing an assembly command for an alternative combination of flavor ingredients to an assembly device.
[0112] The assembly device is configured to materialize the composition during the assembly step. Such an assembly step can be performed in a variety of ways, for example in a laboratory or a chemical plant.
[0113] Figure 2 A specific embodiment of the system 200 of the present invention is schematically shown. The system 200 is used to provide an alternative flavor composition, comprising:
[0114] - input device 220, which inputs at least one flavor component digital identifier on the computer 205 interface, the input corresponding to the composition of flavor components, each component digital identifier is associated with at least one equivalent component molecule, each equivalent component molecule is associated with at least one characteristic,
[0115] - a transposition device 225, which, according to at least one digital identifier of an input component, transposes the input composition into at least one list of equivalent constituent molecules by means of the computing system 210,
[0116] - definition means 230, which define on a computer interface at least one reformulation rule to be applied to at least one transposed equivalent constituent molecule and / or at least one alternative flavor component obtained by the determination means,
[0117] - said determination means 235, which, by means of a computing system, determines, according to at least one reformulation rule, a selection of at least one alternative flavor represented by at least one alternative flavor ingredient digital identifier, the resulting selection corresponding to an alternative combination of flavor ingredients, and
[0118] - providing means 240 for providing on the computer 215 interface the determined alternative combinations of flavour components.
[0119] Figure 1 and Figure 3 A specific embodiment of the apparatus for the purpose of the system 200 of the present invention is disclosed.
Claims
1. A computer-implemented method (100) for providing an alternative flavor composition, characterized in that: It includes: - an input step (105) of inputting at least one flavor component digital identifier on a computer interface, the input corresponding to a composition of flavor components, each component digital identifier being associated with at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one characteristic, a transposition step (110) of transposing the input composition into at least one list of equivalent constituent molecules by means of a computing system according to at least one input component digital identifier, - a definition step (115) of defining on a computer interface at least one reformulation rule to be applied to at least one transposed equivalent constituent molecule and / or at least one alternative flavor component obtained in the determination step, - a determination step (120) of determining, by a computing system, a selection of at least one alternative flavor ingredient represented by at least one alternative flavor ingredient digital identifier according to at least one reformulation rule, the resulting selection corresponding to an alternative composition of flavor ingredients, and - providing a step (125) of providing the determined alternative combinations of flavor components on a computer interface.
2. The method (100) according to claim 1, comprising: - a writing step (130) of writing on a computer interface at least one secondary reformulation rule to be applied to the determined alternative composition of flavor components, - an optimization step (135) of optimizing the determined alternative composition of flavor components according to the at least one secondary reformulation rule written by the computer system.
3. The method (100) according to any one of claims 1 or 2, wherein: At least one reformulation rule represents a geographic region of origin of at least one ingredient, each ingredient being associated with at least one characteristic representing the geographic region of origin of the ingredient.
4. The method (100) according to any one of claims 1 to 3, wherein: At least one reformulation rule represents a molecular production ecological impact state of at least one equivalent component molecule, and each equivalent component molecule is associated with at least one property representing the molecular production ecological impact of the equivalent component molecule.
5. The method (100) according to any one of claims 1 to 4, wherein: At least one reformulation rule represents the molecular availability of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the molecular availability of said equivalent constituent molecule.
6. The method (100) according to any one of claims 1 to 5, wherein: At least one reformulation rule represents a Henry's constant for at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the Henry's constant for said equivalent constituent molecule.
7. The method (100) according to any one of claims 1 to 6, wherein: At least one reformulation rule represents an odor detection threshold of at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the odor detection threshold of said equivalent constituent molecule.
8. The method (100) according to any one of claims 1 to 7, wherein: At least one reformulation rule represents a dose response curve for at least one equivalent constituent molecule, each equivalent constituent molecule being associated with at least one property representing the dose response curve for said equivalent constituent molecule.
9. The method (100) according to any one of claims 1 to 8, wherein: Each equivalent constituent molecule is associated with at least one olfactory characteristic, and the determining step (120) is further performed based on at least one of said olfactory characteristics.
10. The method (100) according to any one of claims 1 to 9, comprising a providing step (140) of providing an assembly command of an alternative composition of flavour ingredients to an assembly device.
11. A system (200) for providing an alternative flavor composition, characterized in that: It includes: - an input device (220) for inputting at least one flavor component digital identifier on the computer (205) interface, the input corresponding to a composition of flavor components, each component digital identifier being associated with at least one equivalent component molecule, each equivalent component molecule being associated with at least one characteristic, - a transposition device (225) which, according to at least one digital identifier of an input component, transposes the input composition into at least one list of equivalent constituent molecules by means of a computing (210) system, - definition means (230) for defining, on a computer interface, at least one reformulation rule to be applied to at least one transposed equivalent constituent molecule and / or at least one alternative flavor component obtained by the determination means, - said determining means (235) for determining, by means of a computing system, a selection of at least one alternative flavour ingredient represented by at least one alternative flavour ingredient digital identifier according to at least one reformulation rule, the resulting selection corresponding to an alternative combination of flavour ingredients, and - providing means (240) for providing the determined alternative combinations of flavour components on the computer (215) interface.