Sustainable fragrance or flavor composition method and related device

Abstract

A computer-implemented fragrance or flavor composition method (300) includes the steps of: defining (305) in a computer interface a value representing a sustainability impact digital index or a total sustainability impact digital indicator effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, the fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition digital identifier; and selecting (310) at least one fragrance or flavor ingredient digital identifier in the computer interface. ), obtaining (315) by a computing device a sustainability impact digital index or total sustainability impact digital indicator from a fragrance or flavor ingredient physical parameter database as a function of the at least one fragrance or flavor ingredient digital identifier, and comparing (320) by the computing device the obtained sustainability impact digital index or total sustainability impact digital indicator as a function of the at least one selected fragrance or flavor ingredient digital identifier with a defined effectiveness threshold, and providing (325) on a computer interface an indicator representative of the result of the comparing step.

Description

[Technical field]

[0001] The present invention relates to a computer-implemented method for constructing a database of physical parameters of fragrance or flavor ingredients or compositions of said ingredients, a computer-implemented method for sustainable fragrance or flavor composition, a device for constructing a database of physical parameters of fragrance or flavor ingredients or compositions of said ingredients, and a device for sustainable fragrance or flavor composition.The present invention is particularly applicable to the fields of fragrance design, ingredient performance evaluation, perfumery, fine fragrance flavoring, and flavor design. [Background technology]

[0002] Fragrance design can be defined as the selection of at least one fragrance ingredient to form a composition intended to provide a hedonic impression. Fragrance design is most prominently known in the field of perfumery and is practiced by perfumers.

[0003] The evaluation of fragrances is typically based on performance metrics and the hedonic value of the fragrance. However, sustainability imperatives require further consideration of the sustainability externalities associated with the fragrance ingredients used. Although methodologies may be known to evaluate the sustainability burden of producing a particular ingredient, none are sufficiently comprehensive in their approach, nor have such methodologies been used in the context of fragrance design.

[0004] Thus, the environmental footprint of fragrances remains largely unknown and therefore unable for perfumers to act on it. Summary of the Invention

[0005] The present invention is intended to remedy all or some of these drawbacks.

[0006] To that end, according to a first aspect, the present invention provides a computer-implemented method for constructing a database of physical parameters of fragrance or flavour ingredients or compositions of said ingredients, comprising: - collecting at least one value representative of a measurable sustainability physical parameter at a computer interface, said physical parameter representing an intrinsic sustainability physical parameter of a fragrance or flavor ingredient or a measurable sustainability physical parameter representative of a manufacturing process associated with a fragrance or flavor ingredient, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier, and at least one of said physical parameters being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and collecting - calculating, by a computing device, a digital sustainability impact index for the fragrance or flavour ingredient digital identifier; - storing the calculated sustainability impact digital index for the fragrance or flavor ingredient digital identifier in a database; The aim is to include methods.

[0007] Such provision allows the construction of a database of sustainability physical parameters of known fragrance or flavor ingredients. Such a database can be used by perfumers during the fragrance design step. The knowledge collected in the database allows the construction of more sustainable and environmentally friendly compositions. The sustainability impact digital index can be used in further digital applications, thus enabling smarter decision-making on behalf of the user. Depending on the considered use case, such metrics can be obtained in more or less complex ways.

[0008] In certain embodiments, the at least one sustainability impact digital index comprises: - the ratio of the number of carbons in the fragrance or flavor ingredient to the number of carbons in the reactants and reagents used to obtain the fragrance or flavor ingredient; - the number of catalytic steps required to obtain the fragrance or flavor ingredient; - the hazards of the reactants, solvents and reagents used to obtain the fragrance or flavour ingredients; - the amount or proportion of essential oil used to obtain the fragrance or flavour ingredient; - the surface area of ​​land used to obtain the fragrance or flavouring ingredients; - the amount of waste generated in obtaining the fragrance or flavour ingredient; - the amount or proportion of water used to obtain the fragrance or flavour ingredient; - the amount or proportion of coconut oil or coconut oil derivatives used to obtain the fragrance or flavour ingredient; and / or - Environmental toxicity of fragrance or flavor ingredients Represents.

[0009] Such embodiments allow the construction of an extensive database relating to the various sustainability impacts of fragrance or flavor ingredients. The accumulation of such indices allows a finer and more accurate fragrance design process by the user. Such indices can be further used to develop and / or improve current chemical compositions of fragrance or flavor ingredients.

[0010] In certain embodiments, at least one sustainability impact digital index represents the number of catalytic steps required to obtain a fragrance or flavor ingredient.

[0011] In certain embodiments, at least one sustainability impact digital index represents the hazards of reactants, solvents, and reagents used to obtain the fragrance or flavor ingredient.

[0012] In certain embodiments, the at least one sustainability impact digital index represents the ratio of the number of carbons in the fragrance or flavor ingredient to the number of carbons in the reactants and reagents used to obtain the fragrance or flavor ingredient.

[0013] In certain embodiments, the methods of the present invention further include determining, by the computing device, a total sustainability impact digital index as a function of at least two different sustainability impact digital indices for the fragrance or flavor ingredient digital identifier.

[0014] Such an embodiment allows for the construction of intermediate sets, each set representing a subset of the lower level indices. Such an embodiment further allows for a limited amount of information to be presented to the user, allowing for faster decision making.

[0015] According to a second aspect, the present invention provides a computer-implemented fragrance or flavour composition method comprising the steps of: - defining in a computer interface a value representing a sustainability impact digital index or a total sustainability impact digital indicator effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition, said at least one physical parameter being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and - selecting at least one fragrance or flavor ingredient digital identifier at a computer interface; - obtaining, by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of said at least one fragrance or flavour ingredient digital identifier; - comparing, by the computing device, the obtained sustainability impact digital index or the total sustainability impact digital indicator as a function of the at least one selected fragrance or flavor ingredient digital identifier with a defined validity threshold; - providing, on a computer interface, an indication of the results of the comparing step; The aim is to include methods.

[0016] The advantages of such a method are similar to those of the method subject matter of the first aspect of the invention, in particular providing for dynamic fragrance or flavor compositions as a function of set thresholds, the use of which allows the fragrance or flavor composition to adapt to set environmental and sustainability constraints.

[0017] In a particular embodiment, the method subject of the present invention further comprises, downstream of the obtaining step, a step of calculating, by a computing device, a total sustainability impact digital index as a function of the obtained at least one sustainability impact digital index, said total sustainability impact digital index being used in the comparing step.

[0018] Such embodiments allow for the use of intermediate indicators that represent a subset of the sustainability impact digital index. Such intermediate calculations allow for a more nuanced fragrance or flavor composition process, where specific thresholds are targeted to a composite family of indices rather than simply applying to one index.

[0019] In certain embodiments, the method subject matter of the present invention further comprises the step of defining in the computer interface a value representing the amount of fragrance or flavor ingredient, said value being used in the calculating step.

[0020] Such embodiments allow for the formulation of more accurately represented fragrance or flavor compositions, in particular where the impact of an unfavorable environmental footprint of a fragrance or flavor ingredient can be offset by a relatively small amount of such fragrance or flavor ingredient in the composition.

[0021] In certain embodiments, the method of the present invention comprises: - selecting, by the computing device, at least one candidate fragrance or flavor ingredient digital identifier as a substitute for the at least one selected fragrance or flavor ingredient digital identifier as a function of said at least one selected fragrance or flavor ingredient digital identifier; - providing at least one selected candidate fragrance or flavor ingredient digital identifier on a computer interface; Further includes:

[0022] Such an embodiment allows for dynamic fragrance or flavor compositions in which a candidate fragrance or flavor ingredient may be selected to replace an initially selected fragrance or flavor ingredient, said candidate fragrance or flavor ingredient being one that should provide better environmental performance.

[0023] In certain embodiments, the method of the present invention comprises: - calculating, by a computing device, a value representative of the amount or proportion of at least one selected fragrance or flavor ingredient digital identifier as a function of a defined efficacy threshold; - providing the calculated quantities in a computer interface; Further includes:

[0024] Such embodiments allow for dynamic fragrance or flavor compositions in which the amount of a particular fragrance or flavor ingredient may be dynamically adjusted to limit the impact of said fragrance or flavor ingredient on the overall environmental performance of the composition.

[0025] In certain embodiments, the methods of the present invention further comprise the step of assembling a fragrance or flavor composition as a function of at least one selected fragrance or flavor ingredient digital identifier.

[0026] Such embodiments allow the construction of designed fragrance or flavour compositions.

[0027] In a particular embodiment, the method of the present invention is directed to a computer-implemented step of constructing a database of physical parameters of fragrance or flavor ingredients or compositions of said ingredients, comprising: - collecting at least one value representative of a measurable sustainability physical parameter at a computer interface, said physical parameter representing an intrinsic sustainability physical parameter of a fragrance or flavor ingredient or a measurable sustainability physical parameter representative of a manufacturing process associated with a fragrance or flavor ingredient, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier, and at least one of said physical parameters being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and collecting - calculating, by a computing device, a digital sustainability impact index for the fragrance or flavour ingredient digital identifier; - storing the calculated sustainability impact digital index for the fragrance or flavor ingredient digital identifier in a database; The method includes steps including:

[0028] In certain embodiments, the at least one sustainability impact digital index comprises: - the ratio of the number of carbons in the fragrance or flavor ingredient to the number of carbons in the reactants and reagents used to obtain the fragrance or flavor ingredient; - the number of catalytic steps required to obtain the fragrance or flavor ingredient; - the hazards of the reactants, solvents and reagents used to obtain the fragrance or flavour ingredients; - the amount or proportion of essential oil used to obtain the fragrance or flavour ingredient; - the surface area of ​​land used to obtain the fragrance or flavouring ingredients; - the amount of waste generated in obtaining the fragrance or flavour ingredient; - the amount or proportion of water used to obtain the fragrance or flavour ingredient; - the amount or proportion of coconut oil or coconut oil derivatives used to obtain the fragrance or flavour ingredient; and / or - Environmental toxicity of fragrance or flavor ingredients Represents.

[0029] In certain embodiments, at least one sustainability impact digital index represents the number of catalytic steps required to obtain a fragrance or flavor ingredient.

[0030] In certain embodiments, at least one sustainability impact digital index represents the hazards of reactants, solvents, and reagents used to obtain the fragrance or flavor ingredient.

[0031] In certain embodiments, the at least one sustainability impact digital index represents the ratio of the number of carbons in the fragrance or flavor ingredient to the number of carbons in the reactants and reagents used to obtain the fragrance or flavor ingredient.

[0032] In certain embodiments, the methods of the present invention further include determining, by the computing device, a total sustainability impact digital index as a function of at least two different sustainability impact digital indices for the fragrance or flavor ingredient digital identifier.

[0033] According to a third aspect, the present invention provides a computer-implemented fragrance or flavour composition method comprising the steps of: - selecting at least one fragrance or flavor ingredient digital identifier at a computer interface; - obtaining, by a computing device, from the obtained fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and obtaining a - calculating, by a computing device, a value representative of the amount or proportion of at least one selected fragrance or flavor ingredient digital identifier as a function of a defined efficacy threshold; - providing the calculated quantities in a computer interface; The aim is to include methods.

[0034] According to a fourth aspect, the present invention provides a device for constructing a database of physical parameters of a fragrance or flavour ingredient or a composition of said ingredients, comprising: - selecting at least one fragrance or flavor ingredient digital identifier at a computer interface; - obtaining, by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and obtaining a - selecting, by the computing device, at least one candidate fragrance or flavor ingredient digital identifier as a substitute for the at least one selected fragrance or flavor ingredient digital identifier as a function of said at least one selected fragrance or flavor ingredient digital identifier; - providing at least one selected candidate fragrance or flavor ingredient digital identifier on a computer interface; Including, aiming at the device.

[0035] According to a fifth aspect, the present invention provides a computer-implemented fragrance or flavour composition method comprising the steps of: - selecting at least two fragrance or flavor ingredient digital identifiers at a computer interface; - obtaining, by a computing device, from the obtained fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least two of said fragrance or flavour ingredient digital identifiers, wherein at least one of said physical parameters is - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and obtaining a - calculating a total sustainability impact digital index as a function of the at least two sustainability impact digital indices obtained; - providing the calculated total sustainability impact digital indicator on a computer interface; The aim is to include methods.

[0036] According to a sixth aspect of the present invention, there is provided a fragrance or flavour ingredient physical parameter database construction device comprising: - means for collecting at least one value representative of a measurable sustainability physical parameter at a computer interface, said physical parameter representing an intrinsic sustainability physical parameter of a fragrance or flavor ingredient or a measurable sustainability physical parameter representative of a manufacturing process related to said fragrance or flavor ingredient, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier, and at least one said physical parameter being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and a means of collecting, - means for calculating, by a computing device, a digital sustainability impact index for the fragrance or flavour ingredient digital identifier; - storing in a database the calculated sustainability impact digital index for the fragrance or flavour ingredient digital identifier; Including, aiming at the device.

[0037] The advantages of such a method are similar to those of the method subject matter of the first aspect of the invention.

[0038] According to a seventh aspect of the present invention, there is provided a fragrance or flavour composition device comprising: - means for defining, in a computer interface, a value representing a sustainability impact digital index or a total sustainability impact digital indicator effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition digital identifier; - means for selecting at least one fragrance or flavor ingredient digital identifier at a computer interface; - obtaining, by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient A means for representing and defining - means for comparing, by a computing device, the obtained sustainability impact digital index or the total sustainability impact digital indicator as a function of the at least one selected fragrance or flavor ingredient digital identifier with a defined validity threshold; - providing, via a computer interface, an indication of the results of the comparing step; Including, aiming at the device.

[0039] The advantages of such a method are similar to those of the method subject matter of the second aspect of the invention. [Brief description of the drawings]

[0040] Other advantages, objects and particular features of the present invention will become apparent from the following non-exhaustive description of at least one particular method or device that is the subject of the invention, taken in conjunction with the drawings attached hereto. [Figure 1] FIG. 1 represents, generally in the form of a flow chart, a sequence of particular steps of the database construction method that is the subject of the present invention; [Diagram 2] 1 is a diagrammatic representation of a particular embodiment of a system capable of implementing the database construction method that is the subject of the present invention; [Diagram 3] FIG. 1 represents, in schematic form in the form of a flow chart, the sequence of certain steps of a first embodiment of the fragrance or flavor composition method that is the subject of the present invention. [Figure 4] FIG. 1 is a schematic representation of a particular embodiment of a system capable of implementing the fragrance or flavor composition method that is the subject of the present invention. [Diagram 5] FIG. 2 represents, in schematic form and in the form of a flow chart, the sequence of certain steps of a second embodiment of the fragrance or flavor composition method that is the subject of the present invention. [Figure 6] FIG. 2 represents, in schematic form and in the form of a flow chart, the sequence of certain steps of a third embodiment of the fragrance or flavor composition method that is the subject of the present invention. [Figure 7]FIG. 1 is a schematic representation of a graphical scorecard showing the value for the Sustainability Performance Digital Index for a given fragrance or flavor ingredient. [Figure 8] FIG. 2 represents, in schematic form and in the form of a flow chart, the sequence of certain steps of a fourth embodiment of the fragrance or flavor composition method that is the subject of the present invention. [Figure 9] FIG. 1 is a schematic representation of a graphical user interface implementing the method object of the present invention.

[0041] This description is not exhaustive, as each feature of one embodiment may be advantageously combined with other features of other embodiments.

[0042] It should be noted that the figures are not to scale.

[0043] In the context of the present invention, "fragrance or flavor ingredient" refers to a perfuming ingredient, flavor ingredient, flavor carrier, flavor carrier, flavor adjuvant, flavor adjuvant, flavor regulator, flavor regulator. Preferably, such fragrance or flavor ingredient is volatile.

[0044] By "perfuming ingredient" is meant herein a compound used in a perfuming preparation or composition to impart a hedonic effect, in other words, such ingredients that are considered to be perfuming ingredients should be recognized by the skilled artisan not simply as having an odor, but as being able to impart or modify the odor of a composition in an advantageous or pleasant way.

[0045] Here, the nature and type of perfuming ingredients do not warrant a more detailed description, and in any case are not exhaustive, and a person skilled in the art will be able to select them based on his general knowledge and according to the intended use or application and the desired sensory effect.In general, these perfuming co-ingredients belong to various chemical classes, such as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogen-containing or sulfur-containing heterocyclic compounds and essential oils, and said perfuming co-ingredients can be of natural or synthetic origin.Said perfuming ingredients are in each case listed in references, for example in the book Perfume and Flavor Chemicals, 1969, Montclair, New Jersey, USA, by S. Arctander, or its more recent editions, or other works of a similar type, as well as in the abundant patent literature in the field of perfumery.It is also understood that said perfuming ingredients can also be compounds known to release various types of perfuming ingredients in a controlled manner, also known as pro-perfumes or pro-fragrances.

[0046] By "perfume carrier" is meant here a material which is substantially neutral from the perfume point of view, i.e. which does not significantly alter the organoleptic properties of the perfuming ingredients. Said carrier may be liquid or solid.

[0047] The liquid carrier can include, as a non-limiting example, an emulsifying system, i.e., a solvent and surfactant system, or a solvent commonly used in perfumery.A detailed description of the nature and type of the solvent commonly used in perfumery is not exhaustive.However, as a non-limiting example, the most commonly used solvents can be butylene or propylene glycol, glycerol, dipropylene glycol and its monoethers, 1,2,3-propanetriyl triacetate, dimethyl glutarate and dimethyl adipate, 1,3-diacetyloxypropan-2-yl acetate, or mixtures thereof.For compositions that include both perfume carrier and perfume base, other suitable perfume carriers other than those specified above can also be ethanol, water / ethanol mixture, limonene, or other terpenes.

[0048] Solid carrier is meant to refer to the material that perfume composition or some elements of perfume composition can be chemically or physically bound.Generally, such solid carrier is used to stabilize composition or to control the evaporation rate of composition or some components.The use of solid carrier is currently used in the art, and the skilled person knows how to obtain the desired effect.However, non-limiting examples of solid carrier can include absorbent gum or polymer or inorganic material, such as porous polymer, cyclodextrin, wood-based material, organic or inorganic gel, clay, gypsum talc, or zeolite.

[0049] Other non-limiting examples of solid carriers can include encapsulation materials.Examples of such materials can include wall-forming and plasticizing materials such as monosaccharides, disaccharides or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinyl alcohols, proteins or pectins.Encapsulation is a method well known to those skilled in the art, and can be carried out by using techniques such as spray drying, coagulation or even extrusion, or can consist of coating encapsulation, including coacervation and complex coacervation techniques.

[0050] Non-limiting examples of solid carriers include core-shell capsules with aminoplast, polyamide, polyester, polyurea or polyurethane type resins or mixtures thereof (all of the above resins are well known to those skilled in the art) using techniques such as phase separation processes induced by polymerization, interfacial polymerization, coacervation, or all of these (all of the above techniques are described in the prior art).

[0051] The resins may be produced by polycondensation of aldehydes, such as formaldehyde, 2,2-dimethoxyethanal, glyoxal, glyoxylic acid or glycolaldehyde and mixtures thereof, with amines, such as urea, benzoguanamine, and mixtures thereof.

[0052] Other resins are produced by the polycondensation of polyols, such as glycerol, with polyisocyanates, such as the trimers of hexamethylene diisocyanate, isophorone diisocyanate or xylylene diisocyanate, or the biurets of hexamethylene diisocyanate.

[0053] Some of the seminal literature related to the encapsulation of perfumes by polycondensation of amino resins, i.e., melamine-based resins with aldehydes, includes articles such as those published by K. Dietrich et al. in Acta Polymerica, Vol. 40, pp. 243, 325 and 683, 1989, and Vol. 41, pp. 91, 1990.

[0054] Here, "perfume adjuvant" means an ingredient that can impart further additional benefits, such as color, specific light resistance, chemical stability, etc. A detailed description of the nature and type of adjuvants commonly used in perfumery compositions is not exhaustive, and it should be mentioned that said ingredients are well known to the person skilled in the art. Specific non-limiting examples include: viscosity agents (e.g. surfactants, thickeners, gelling and / or rheology modifiers), stabilizers (e.g. preservatives, antioxidants, heat / light and / or buffers or chelating agents, e.g. BHT), colorants (e.g. dyes and / or pigments), preservatives (e.g. antibacterial, or antimicrobial, or antifungal, or antiirritant), abrasives, skin cooling agents, fixatives, insect repellents, ointments, vitamins, and mixtures thereof.

[0055] Here, "fragrance modifier" is understood to be an agent that has the ability to affect the odor of the composition incorporating said modifier over time, especially the evaporation rate and intensity, compared to the same perception without said modifier.Fragrance modifiers are also known as fixatives.In particular, modifiers allow the time for which their fragrance is perceived to be extended.Non-limiting examples of suitable modifiers may include methyl glucoside polyol; ethyl glucoside polyol; propyl glucoside polyol; isocetyl alcohol; PPG-3 myristyl ether; and mixtures thereof; neopentyl glycol diisononanoate; cetearyl ethylhexanoate; panthenol ethyl ether, DL-panthenol, N-hexadecyl n-nonanoate, noctadecyl n-nonanoate, profragrance, cyclodextrin, encapsulation, and combinations thereof.

[0056] Here, "flavoring ingredient" means a compound used in a flavoring preparation or composition to impart a hedonic effect. In other words, such ingredients considered to be flavoring ingredients should be recognized by the skilled person as not merely having a taste, but as being able to impart or modify the taste of the composition in an advantageous or pleasant way. The nature and type of flavoring ingredients present in the composition do not warrant a more detailed description here, and the skilled person will be able to select them based on his general knowledge and depending on the intended use or application and the desired organoleptic effect. In general, these flavoring ingredients belong to various chemical classes such as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous, and said flavoring ingredients can be of natural or synthetic origin.

[0057] The term "organic" refers to both organic ingredients and third-party certified feedstocks.

[0058] The term "flavor carrier" refers to a material that is substantially neutral from a flavor point of view, as long as it does not significantly alter the sensory properties of the flavoring ingredient. The carrier can be liquid or solid.

[0059] Suitable liquid carriers include, for example, emulsifying systems, i.e., solvents and surfactant systems, or solvents that are commonly used in flavors.A detailed description of the nature and type of solvents that are commonly used in flavors is not exhaustive.Suitable solvents that are used in flavors include, for example, propylene glycol, triacetin, caprylic / capric acid or coconut oil, glycerol.

[0060] Suitable solid carriers include, for example, absorbent gums or polymers, or even encapsulating materials. Examples of such materials may include wall-forming and plasticizing materials such as mono-, di- or polysaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinyl alcohols, or xanthan gums. Encapsulation is a method well known to those skilled in the art and may be carried out using techniques such as spray drying, agglomeration, extrusion, coating, plating, coacervation, and the like.

[0061] Here, "flavor adjuvants" refers to ingredients that can provide additional benefits, such as color (e.g., caramel), chemical stability, etc. A detailed description of the nature and type of adjuvants commonly used in flavoring compositions is not exhaustive. Nevertheless, such adjuvants are well known to those skilled in the art, who will be able to select them based on their general knowledge and depending on the intended use or application. Specific non-limiting examples can include viscosity agents (e.g., emulsifiers, thickeners, gelling and / or rheology modifiers, e.g., pectin or agar gum), stabilizers (e.g., antioxidants, heat / light and / or buffering agents, e.g., citric acid), colorants (e.g., natural or synthetic products that impart color, or natural extracts), preservatives (e.g., antibacterial, or antimicrobial, or antifungal agents, e.g., benzoic acid), vitamins, and mixtures thereof.

[0062] As used herein, "flavor modifier" refers to an ingredient that can enhance sweetness and block bitterness, enhance umami, reduce sour or licorice taste, enhance saltiness, enhance coolness, or any combination of the foregoing. Flavor modifiers are also called trigeminal sensates.

[0063] In the context of the present invention, a "physical parameter" refers to any measurable and / or quantifiable physical property of a fragrance or flavor ingredient. Examples of such physical parameters are mass, density, or number of carbon atoms.

[0064] In the context of the present invention, the term "computing system" refers to any electronic computing device, whether single or distributed, capable of accepting numerical inputs and providing numerical outputs over any kind of interface, digital and / or analog. Typically, a computing system refers to either a computer running software with access to data storage, or a client-server architecture where the client side acts as an interface while data and / or calculations are performed on the server side.

[0065] In the context of the present invention, the term "digital identifier" refers to any computerized identifier, such as those used in computer databases, that represents a physical object, such as a fragrance or flavor ingredient.

[0066] In the context of the present invention, the term "dedicated software" refers to a set of instructions or routines means executed by a computing system, said instructions or routines representing digital algorithms.

[0067] In the context of the present invention, the term "sustainability" refers to any measure of the impact of a particular ingredient or composition thereof on the environment.

[0068] FIG. 1 depicts a particular embodiment of the subject method 100 of the present invention. This computer-implemented method 100 for constructing a database of physical parameters of fragrance or flavor ingredients or compositions of said ingredients comprises: - collecting at least one value representative of a measurable sustainability physical parameter at a computer interface, said physical parameter representing an intrinsic sustainability physical parameter of a fragrance or flavor ingredient or a measurable sustainability physical parameter representative of a manufacturing process associated with a fragrance or flavor ingredient, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier, and at least one of said physical parameters being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient Step 105, which represents the hand-held - calculating 110, by a computing device, a sustainability impact digital index for the fragrance or flavour ingredient digital identifier; - storing 115 the calculated sustainability impact digital index for the fragrance or flavor ingredient digital identifier in a database; Includes.

[0069] It should be noted that method 100 may correspond to an equivalent step 100 of database construction in any method subject matter of the present invention.

[0070] The collecting step 105 may be performed, for example, by a keyboard, a mouse, and / or a touch screen adapted to interact with the computing system in such a manner as to collect user input. In a variant, the collecting means is logical in nature, such as a network port of the computing system configured to receive electronically sent input commands. Such input means may be associated with a GUI (Graphical User Interface) or an API (Application Programming Interface) presented to the user. In another variant, the collecting means may be a sensor configured to measure a specified physical parameter related to the intended use case.

[0071] Below are some examples of adapted means of collection of specific physical parameters: - a GUI configured to receive user input related to a value for the number of renewable carbon atoms in a fragrance or flavor ingredient, a value for the total number of renewable carbon atoms in said fragrance or flavor ingredient, and / or a value for the ratio of the number of renewable carbon atoms to the total number of carbon atoms in said fragrance or flavor ingredient, - an API configured to connect to an associated renewable carbon atom mapping database for a given fragrance or flavor ingredient digital identifier, the number of renewable carbon atoms, the total number of carbon atoms, and / or the value of the ratio of the number of renewable carbon atoms to the total number of carbon atoms of said fragrance or flavor ingredient; - a sensor configured to perform a carbon-14 isotope labeling operation of renewable biomass carbon in the component; - a sensor configured to determine the presence of a fragrance or flavour ingredient over time in a controlled environment to determine the biodegradability of said fragrance or flavour ingredient; or - A sensor configured to determine the amount of waste generated to produce a given amount of fragrance or flavor ingredient.

[0072] The computing step 110 is performed, for example, by a computing system configured to execute specialized software. The algorithmic nature of this step depends on the desired output for the target sustainability impact digital index.

[0073] Some examples are disclosed in: With respect to the carbon renewable potential of a fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate the ratio of the number of renewable carbon atoms in the fragrance or flavor ingredient divided by the total number of carbon atoms in the fragrance or flavor ingredient. Such carbon may come from any one of three sources: biomass, upcycled carbon, or recycled carbon, and thus may be labeled with different indices or aggregated into a single index.

[0074] With respect to the biodegradability of a fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate a statistical value (such as an average or median) corresponding to the amount or percentage of the fragrance or flavor ingredient remaining within a defined assay time frame. Such amount or percentage may be set by the user to accommodate a desired definition of biodegradation (readily biodegradable, inherently biodegradable, eventually biodegradable, or partially biodegradable). A relatively more biodegradable fragrance or flavor ingredient will have closer to 0% of the initial material remaining than a relatively less biodegradable fragrance or flavor ingredient.

[0075] Such biodegradability may be expressed in terms of the percentage or amount of "readily biodegradable" or "intrinsically biodegradable, ultimately biodegradable." Readily biodegradable refers to ingredients that are measured to be more than 60% biodegraded in less than 28 days over a 10 day window in OECD 301 / 310 laboratory tests. Intrinsically biodegradable, ultimately biodegradable refers to ingredients that are measured to be more than 60% biodegraded in 28 days, more than 60% biodegraded in 60 days, and more than 70% biodegradable in 28 days in OECD 302 laboratory tests (including readily biodegradable).

[0076] With regard to the carbon waste performance of the process for producing a fragrance or flavor ingredient, also known as carbon economy, the calculating step 110 can algorithmically calculate the ratio of the number of carbon atoms in the fragrance or flavor ingredient divided by the total number of carbon atoms in the reagents / reactants required to obtain said fragrance or flavor ingredient. The higher the value of this ratio, the less carbon is wasted during the production process.

[0077] With respect to the performance of the number of catalytic steps of the process for producing a fragrance or flavor ingredient, the calculating step 110 can algorithmically calculate the ratio of the number of catalytic steps required to obtain the fragrance or flavor ingredient divided by the total number of steps required to obtain the fragrance or flavor ingredient. The higher the value of this ratio, the fewer stoichiometric steps / reagents are used in the production process.

[0078] In relation to the hazard performance of a process for producing a fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate the number of risk phrases associated with at least one reactant / reagent required to obtain the fragrance or flavor ingredient. A risk phrase is an entry in a classification and labeling scheme for hazardous materials, such as that governed by the Globally Harmonized System of Classification and Labelling of Chemicals ("GHS"). More advanced embodiments may relate to a severity assessment based on the risk phrases, i.e., the hazard level associated with said risk phrases. A value representing the hazard performance may be set as a function of the number of risk phrases and, optionally, the average hazard level of these risk phrases.

[0079] In other more advanced embodiments, a decision matrix can be implemented as a function of the F-plot analysis that allows the definition of an upper limit for frequency risk phrases, the range of which can be defined using GHS category 3 since it has the largest proportion. In such an embodiment, not only is a category of risk level used, but this category is interlaced with the frequency or risk phrases of the ingredient being evaluated, allowing the definition of a more detailed indicator. That is, an ingredient in GHS category 4 may actually be less hazardous than GHS category 5, depending on the number of risk phrases associated with said ingredient.

[0080] With respect to the amount of waste generated to obtain the fragrance or flavor ingredient, the calculating step 110 can algorithmically calculate the absolute value of the total waste (including solid, liquid, gaseous, and water-dissolved waste) generated to produce one kilogram of final refined material. Such a ratio can be obtained by dividing the normalized desired material by the sum of all reactants, starting materials, and solvents.

[0081] With respect to the amount or percentage of upcycled ingredients used to obtain the fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate the ratio of the amount of raw material leftovers from other manufacturing processes, by-products or waste products resulting from conversion processes, and / or plastic waste that is upcycled into high value chemicals divided by the total amount of ingredients in the formulation.

[0082] With respect to the amount or proportion of biotechnical ingredients used to obtain the fragrance or flavor ingredient, the calculating step 110 can algorithmically calculate the ratio or amount of raw materials derived from a biotechnological process (i.e., fermentation, biotransformation, or enzymatic process), including ingredients directly derived from biotechnology and ingredients derived via biotechnology where intermediates are produced by a biotechnological process and then further transformed by chemical processes.

[0083] With respect to the amount or percentage of renewable raw materials used to obtain the fragrance or flavor ingredient, the calculating step 110 can algorithmically calculate the ratio of the number of renewable reactants / reagents used divided by the total number of reactants / reagents used. A reactant / reagent is said to be renewable if it is at least 50% carbon renewable.

[0084] In relation to the carbon dioxide equivalent footprint required to obtain the fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate at least one of the following: resource extraction, distance traveled from the extraction site to the fragrance or flavor ingredient site, type of transportation, or energy consumption to obtain the fragrance or flavor ingredient, e.g. type of energy source.

[0085] With respect to the amount of waste generated to obtain the fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate a value representative of the amount or percentage of waste generated during the manufacturing process of the fragrance or flavor ingredient.

[0086] With respect to the amount of water used or wasted to obtain the fragrance or flavor ingredient, the calculating step 110 may algorithmically calculate a value representing the amount or percentage of water used during the manufacturing process of the fragrance or flavor ingredient. Such a value may be calculated by an "Aware" methodology.

[0087] Other parameters may further be included, such as labour-related parameters (fair wages in the manufacturing process, reasonable working hours, absence of child labour, absence of forced labour, absence of discrimination), health and safety-related parameters (absence of occupational health risks for workers, safety management systems for workers) or skills and knowledge-related parameters (skills training among workers).

[0088] Concerning labor-related parameters, such parameters could be inspired by WBCSD Social Life Cycle Metrics for Chemical Products (WBCSD, November 2016, ISBN: 978-2-940521-52-4).

[0089] Such an index takes into account seven indicators in three social domains, including all areas essential for workers: - Fundamental rights and needs: - Fair wages, - appropriate working hours, - Freedom of association, collective bargaining and labor relations; - No child labor; - Freedom from forced labor, human trafficking, and slavery; and - No discrimination; - Health and Safety: - Occupational health risks for workers, and - Worker safety management systems; - Skills and knowledge: - Skills, knowledge and employability.

[0090] As a result, an employee and supplier index can be generated for each supplier and manufacturing site. This score is then reflected in each ingredient. In cases where raw materials are both manufactured and purchased, a weighted average can be calculated as a function of the amount of past manufacturing and purchasing.

[0091] Finally, a weighted average that takes into account the amounts of the ingredients in the fragrance can be calculated to obtain the employee and social index for the fragrance or flavor composition.

[0092] In a preferred embodiment, the method 100 further comprises a step of normalizing the calculated values ​​for at least one target sustainability impact digital index for at least two fragrance or flavor ingredients (not shown). This normalizing step may be performed by a computing device configured to execute dedicated software. Algorithmically, this normalizing step may be performed, for example, by dividing the fragrance or flavor ingredient samples into quintiles ranked from highest ("A") to lowest ("E"). Obviously, other normalization techniques may be used, such as between a range of 0 to 100.

[0093] In the context of indicators representing waste generation, the normalization process may be based on existing references such as those disclosed in RA Sheldon; Green Chem. 2007, (9), pp 1273-1283.

[0094] The storing step 115 is performed, for example, by a computing system configured to run dedicated software. During this storing step 115, the database, either central or distributed, is accessed and entries are either created, deleted or modified. Each fragrance or flavor ingredient digital identifier is associated with a value for at least one computed sustainability impact digital index.

[0095] A comprehensive repository of sustainability impact digital indices will enable more detailed modelling of the environmental impact of fragrance or flavour ingredients used by perfumers.

[0096] The values ​​stored in the database can be presented in an intuitive manner to a user, such as a perfumer. Such a representation is shown in Figure 7, where the scores of the independent indices 705 are shown divided into categories 710, each of which represents a total score corresponding to the total sustainability impact digital indicator.

[0097] In certain embodiments, the at least one sustainability impact digital index comprises: - the ratio of the number of carbons in the fragrance or flavor ingredient to the number of carbons in the reactants and reagents used to obtain the fragrance or flavor ingredient; - the number of catalytic steps required to obtain the fragrance or flavor ingredient; - the hazards of the reactants, solvents and reagents used to obtain the fragrance or flavour ingredients; - the amount or proportion of essential oil used to obtain the fragrance or flavour ingredient; - the surface area of ​​land used to obtain the fragrance or flavouring ingredients; - the amount of waste generated in obtaining the fragrance or flavour ingredient; - the amount or proportion of water used to obtain the fragrance or flavour ingredient; - the amount or proportion of coconut oil or coconut oil derivatives used to obtain the fragrance or flavour ingredient; and / or - Environmental toxicity of fragrance or flavor ingredients Represents.

[0098] Such an embodiment has been disclosed above in terms of data processing and requires appropriate data collection.

[0099] In the case of green chemistry of natural ingredients, such indicators can be varied as follows: - Atom economy is replaced by pure material extraction yields, and - Catalyst efficiency is translated into the extraction energy consumption to obtain a defined amount of final component or to process a defined amount of pure material.

[0100] Hazard indicators can be adapted to specific extraction processes in green chemistry.

[0101] Further physical parameters can be, for example, the amount or percentage of a certified source of a fragrance or flavour ingredient.

[0102] A further physical parameter can be, for example, the amount or proportion of a particular allergen in a fragrance or flavour ingredient.

[0103] A further physical parameter can be, for example, the absence of legally prohibited ingredients in the fragrance or flavour ingredients.

[0104] In certain embodiments, the method 100 further comprises determining 120, by the computing device, a total sustainability impact digital index as a function of the at least two different sustainability impact digital indices for the fragrance or flavor ingredient digital identifiers.

[0105] The determining step 120 is performed, for example, by a computing system configured to execute specialized software. The algorithmic nature of this step depends on the desired output for the target total sustainability impact digital indicator.

[0106] In certain embodiments, a weighted average of a sustainability impact digital index such as that shown in FIG. 7 may be used.

[0107] FIG. 2 represents a particular embodiment of a device 200 of the present invention. This device 200 for constructing a database of physical parameters of fragrance or flavor ingredients or compositions of said ingredients comprises: - means for collecting at least one value representative of a measurable sustainability physical parameter at a computer interface, said physical parameter representing an intrinsic sustainability physical parameter of a fragrance or flavor ingredient or a measurable sustainability physical parameter representative of a manufacturing process related to said fragrance or flavor ingredient, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier, and at least one said physical parameter being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient a means for collecting 205 representing - means 210 for calculating, by a computing device, a sustainability impact digital index for the fragrance or flavour ingredient digital identifier; - means 215 for storing in a database 220 the calculated sustainability impact digital index for the fragrance or flavor ingredient digital identifier; Includes.

[0108] Details of specific implementations of the foregoing means are disclosed with respect to corresponding steps such as those disclosed in the description of Fig. 1. As will be appreciated, the means for collecting 205 can be either physical (sensors, input systems) or logical (API or GUI). The means for computing 210 and the means for storing 215 can be software elements executed by a computing system responsible for executing algorithms corresponding to the corresponding steps.

[0109] The database 220 may be hosted locally or remotely. Such a database 220 corresponds to any digital registry or memory, such as a hard drive or random access memory.

[0110] FIG. 3 depicts a particular embodiment of the subject method 300 of the present invention. This computer-implemented fragrance or flavor composition method 300 comprises: - defining in a computer interface a value representing a sustainability impact digital index or a total sustainability impact digital indicator effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition, said at least one physical parameter being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient A step 305 of defining - selecting 310 at least one fragrance or flavor ingredient digital identifier on a computer interface; - obtaining 315, by a computing device, from a fragrance or flavour ingredient physical parameter database, obtained for example by the method disclosed with reference to FIG. 1, a sustainability impact digital index or a total sustainability impact digital index as a function of said at least one fragrance or flavour ingredient digital identifier; - a step 320 of comparing, by the computing device, the obtained sustainability impact digital index or the total sustainability impact digital indicator as a function of the at least one selected fragrance or flavour ingredient digital identifier with a defined validity threshold; - providing, at a computer interface, an indication of the results of the comparing step 325; Includes.

[0111] The defining step 305 may be performed, for example, by a keyboard, a mouse, and / or a touch screen adapted to interact with the computing system in such a manner as to collect user input. In a variant, the collecting means is logical in nature, such as a network port of the computing system configured to receive electronically sent input commands. Such input means may be associated with a GUI (Graphical User Interface) or an API (Application Programming Interface) presented to the user.

[0112] In a particular variant, during the defining step 305, the user is presented with a GUI that includes a digital component responsible for collecting user input via keyboard input to collect a numerical value corresponding to the desired validity threshold.

[0113] - a section 905 dedicated to the selection and composition of ingredients in a fragrance or flavor composition, showing in this example a composition of eight ingredients 910, each associated with a quantity 915; - a section 920 dedicated to the display of the performance of each selected component with respect to at least one index or measure as disclosed above; - The following: - A threshold-based improvement, as disclosed with respect to FIG. - Substitution of components, as disclosed with reference to FIG. 5; - Removal of components, as disclosed with reference to FIG. 3; - Adjusting the amounts of ingredients, as disclosed in relation to FIG. 6, and / or - Global composition scoring, as disclosed with respect to FIG. 8 a section 925 dedicated to smart fragrance or flavor compositions, showing user-initiated formulation improvement capabilities (in the form of buttons, e.g., selected capabilities are shown with a dashed outline), such as Such a variation, showing a displayed computer interface 900, including:

[0114] It should be noted that the overall effectiveness threshold may be replaced or complemented by secondary effectiveness thresholds, for example corresponding to specific sustainability impact digital indices or total sustainability impact digital indicators.

[0115] The selecting step 310 may be performed similarly to the defining step 305 .

[0116] In a particular variation, during the selection step 310, the user is presented with a GUI that includes a digital component responsible for collecting user input via mouse selection of an alphanumeric label corresponding to a fragrance or flavor ingredient digital identifier.

[0117] In certain embodiments, during the selecting step 310, the amount that corresponds to a particular fragrance or flavor ingredient digital identifier may be defined by the user.

[0118] The obtaining step 315 is for example carried out by a computing system configured to execute dedicated software. During this step 315, the fragrance or flavour ingredient digital identifier may be transmitted to a server which accesses a database in order to select at least one sustainability impact digital index or a total sustainability impact digital indicator as a function associated with said fragrance or flavour ingredient digital identifier.

[0119] The comparing step 320 is performed, for example, by a computing system configured to execute dedicated software. During this comparing step 320, the obtained at least one sustainability impact digital index or the total sustainability impact digital index is compared with a corresponding validity threshold defined during the defining step 305.

[0120] The providing step 325 is performed, for example, by a computing system configured to execute dedicated software. During this providing step 325, the results of the comparing step 320 may be shown in a GUI or transmitted electronically to another system via an API.

[0121] In a particular variation, the GUI indicates compatibility of the composition set by the user with the defined efficacy threshold by selecting at least one fragrance or flavor ingredient digital identifier.

[0122] In a particular embodiment as shown in FIG. 3 , the method 300 further comprises, downstream of the obtaining step 315, a step 330 of calculating, by the computing device, a total sustainability impact digital index as a function of the obtained at least one sustainability impact digital index, said total sustainability impact digital index being used in the comparing step 320.

[0123] The computing step 330 may be performed similarly to the determining step 120 disclosed with respect to FIG.

[0124] The corresponding validity threshold may be defined by a user or by another digital system during the defining step 305 .

[0125] In certain embodiments as shown in FIG. 3, the method 300 further comprises a step 335 of defining in the computer interface a value representing an amount of a fragrance or flavor ingredient, said value being used in the calculating step.

[0126] This step 335 of defining the amount may be performed similarly to step 310 of selecting the fragrance or flavor ingredient digital identifiers.

[0127] The values ​​expressing the amount can be either percentages (e.g. ppm), moles, or weights measured in milligrams. The relative amounts between the different fragrance or flavor ingredients selected allow the definition of a Composition Sustainability Impact Digital Index or Composition Total Sustainability Impact Digital Index by weighted average. Without defining such amounts, a standard average, a minimum function (where the lowest score applies), or a maximum function (where the highest score applies) may be used.

[0128] In a particular embodiment as shown in FIG. 3, the method 300 includes: - selection 340 by the computing device of at least one candidate fragrance or flavour ingredient digital identifier as a substitute for the at least one selected fragrance or flavour ingredient digital identifier as a function of said at least one selected fragrance or flavour ingredient digital identifier; - providing 345 a digital identifier of at least one selected candidate fragrance or flavor ingredient on a computer interface; Further includes:

[0129] The selecting step 340 is performed, for example, by a computing system configured to execute dedicated software. In one example of a corresponding algorithm, at least one other fragrance or flavor ingredient digital identifier is screened and at least one sustainability impact digital index or total sustainability impact digital index value for said fragrance or flavor ingredient digital identifier is calculated. The impact of said sustainability impact digital index or total sustainability impact digital index value on the composition can then be calculated. If this impact is positive (i.e., the score of the composition improves), this candidate fragrance or flavor ingredient digital identifier can be presented in a computer interface for possible selection by a user or another digital system.

[0130] In more advanced embodiments, at least one fragrance or flavor ingredient digital identifier is associated with a value of an olfactory characteristic such as color, volatility, ability to be perceived after a particular time, ability to be perceived at a particular distance, etc. In these embodiments, the candidate fragrance or flavor ingredient digital identifiers selected for screening are selected because they approximate the value of the fragrance or flavor ingredient digital identifier selected for replacement.

[0131] In other embodiments, combinations of fragrance or flavor ingredient digital identifiers may be screened as candidates to replace a single selected fragrance or flavor ingredient digital identifier.

[0132] In other embodiments, a single fragrance or flavor ingredient digital identifier may be screened as a candidate to replace multiple selected fragrance or flavor ingredient digital identifiers.

[0133] Such a selection step 340 can use various selection rules that can vary depending on the particular implementation of the subject method 300 of the present invention. Such rules can be, for example, the following: - the candidate component has the same CAS (for "Chemical Abstracts Society" of the American Chemical Society) number as the component in the composition, i.e. at least one constituent chemical compound (potentially a multi-compound) of the component is shared between the candidate component and the original component to be replaced; - the candidate component has a percentage of renewable carbon at least equal to the percentage of renewable carbon of the original component it is replacing; - the existence of a price for the factory / creation center where the composition is embodied, and / or - The percentage of natural origin for the candidate ingredient that differs from the natural origin IFRA of the original ingredient it is replacing, as defined by ISO9235 / IFRA (which stands for "International Fragrance Association").

[0134] The providing step 345 may be performed similarly to the providing step 325 described above.

[0135] In a particular embodiment as shown in FIG. 3, the method 300 includes: - calculating 350, by the computing device, a value representative of the amount or proportion of at least one selected fragrance or flavor ingredient digital identifier as a function of the defined efficacy threshold; - providing the calculated quantities at a computer interface; and Further includes:

[0136] The calculating step 350 is implemented, for example, by a computing system configured to execute dedicated software. In one example of a corresponding algorithm, the amount of at least one of the selected fragrance or flavor ingredient digital identifiers is adjusted to meet the defined efficacy threshold. This typically involves the need to solve a system of equations, since other fragrance or flavor ingredient digital identifiers may be part of the composition and may present their own impact on the defined efficacy threshold. Such a change in amount or percentage can be either an increase or a decrease in the amount that meets the defined efficacy threshold for the sustainability impact digital index or the total sustainability impact digital index.

[0137] In more advanced embodiments, at least one fragrance or flavor ingredient digital identifier is associated with an olfactory characteristic value, such as color, volatility, ability to be perceived after a certain time, ability to be perceived at a certain distance, etc. In these embodiments, the substitution amount or percentage for the fragrance or flavor ingredient digital identifier is calculated to minimize the effect on the olfactory characteristic value of the target fragrance or flavor ingredient digital identifier.

[0138] In other embodiments, a combination of amounts or percentages of fragrance or flavor ingredient digital identifiers may be provided to improve the performance of the composition.

[0139] The providing step 355 may be performed similarly to the providing step 325 described above.

[0140] In certain embodiments as shown in FIG. 3, the method 300 further comprises a step 360 of assembling a fragrance or flavor composition as a function of at least one selected fragrance or flavor ingredient digital identifier.

[0141] The assembling step 360 is performed, for example, by any combination of means, devices, and systems known to those of skill in the art used to assemble compositions.

[0142] FIG. 4 depicts a particular embodiment of the device 200 of the present invention. This fragrance or flavor composition device 400 comprises: - means for defining, in a computer interface, a value representing a sustainability impact digital index or a total sustainability impact digital indicator effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition, said at least one physical parameter being: - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient A means 405 for representing or defining - means 410 for selecting at least one fragrance or flavor ingredient digital identifier in a computer interface; - means 415 for obtaining, by a computing device, from a fragrance or flavour ingredient physical parameters database 220, obtained for example by the method disclosed with reference to FIG. 1, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one of said fragrance or flavour ingredient digital identifiers; - means 420 for comparing, by a computing device, the obtained sustainability impact digital index or the total sustainability impact digital indicator as a function of the at least one selected fragrance or flavour ingredient digital identifier with a defined validity threshold; - means 425 for providing, at a computer interface, an indication of the results of the comparing step; Includes.

[0143] Details of specific implementations of the foregoing means are disclosed with respect to corresponding steps such as those disclosed in the description of FIG.

[0144] FIG. 5 depicts a particular embodiment of the subject method 500 of the present invention. This computer-implemented fragrance or flavor composition method 500 comprises: - selecting 310 at least one fragrance or flavor ingredient digital identifier on a computer interface; - obtaining, by a computing device, from a fragrance or flavour ingredient physical parameter database, e.g. obtained by the method disclosed with reference to FIG. 1, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and a step 315 of obtaining, - selection 340 by the computing device of at least one candidate fragrance or flavour ingredient digital identifier as a substitute for the at least one selected fragrance or flavour ingredient digital identifier as a function of said at least one selected fragrance or flavour ingredient digital identifier; - providing 345 a digital identifier of at least one selected candidate fragrance or flavor ingredient on a computer interface; Includes.

[0145] This method 500 corresponds to an alternative to the method 300 disclosed with respect to Figure 3 in that no validity threshold is defined. Rather, this method 500 focuses on providing candidate fragrance or flavor ingredient digital identifiers as substitutes for a selected fragrance or flavor ingredient digital identifier.

[0146] A specific implementation of the configuration steps of this method 500 is described with respect to FIG.

[0147] FIG. 6 depicts a particular embodiment of the subject method 500 of the present invention. This computer-implemented fragrance or flavor composition method 600 comprises: - selecting 310 at least one fragrance or flavor ingredient digital identifier on a computer interface; - obtaining, by a computing device, from a fragrance or flavour ingredient physical parameter database, e.g. obtained by the method disclosed with reference to FIG. 1, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and a step 315 of obtaining, - calculating 350, by the computing device, a value representative of the amount or proportion of at least one selected fragrance or flavor ingredient digital identifier as a function of the defined efficacy threshold; - providing the calculated quantities at a computer interface; and Includes.

[0148] This method 600 corresponds to an alternative to the method 300 disclosed with respect to Figure 3 in that no validity threshold is defined, but rather, this method 600 focuses on providing an alternative amount or ratio of selected fragrance or flavor ingredient digital identifiers as an alternative to the amount or ratio of the fragrance or flavor ingredient digital identifiers originally selected.

[0149] FIG. 8 depicts a specific embodiment of the subject method 500 of the present invention. This computer-implemented fragrance or flavor composition method 800 comprises: - selecting 310 at least two fragrance or flavor ingredient digital identifiers on a computer interface; - obtaining, by a computing device, from a fragrance or flavour ingredient physical parameter database obtained, for example, by the method of FIG. 1, a sustainability impact digital index or a total sustainability impact digital index as a function of at least two of said fragrance or flavour ingredient digital identifiers, wherein at least one of said physical parameters is - carbon renewable potential of fragrance or flavour ingredients; - the biodegradability of the fragrance or flavour ingredients; - the amount or percentage of upcycled ingredients used to obtain the fragrance or flavour ingredient; - the amount or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient; - the amount or percentage of renewable raw materials used to obtain the fragrance or flavour ingredient; - The carbon dioxide equivalent footprint of the fragrance or flavour ingredient; or - The amount or percentage of organic raw materials used to obtain the fragrance or flavor ingredient and a step 315 of obtaining, - calculating 316 a total sustainability impact digital index as a function of the at least two sustainability impact digital indices obtained; - providing 325 the calculated total sustainability impact digital indicator at a computer interface; Includes.

[0150] This method 800 corresponds to an alternative to method 300 disclosed with respect to Figure 3 in that no efficacy threshold is defined. Rather, this method 800 focuses on providing a composition-level performance index and / or index by aggregation of individual component indexes and / or indices. Such aggregation, performed during the computing step 316, may correspond to an average or weighted average of the individual component indexes and / or indices.

[0151] Another aspect in such a method 800 is that the average value can be shown together with a coverage value that indicates how much data was used in the calculation. The coverage gives information about the completeness of the data and therefore the reliability of the data.

[0152] In certain embodiments, any method subject of the present invention may further comprise a step (not shown) of determining the key ingredient that fits the intended olfactory profile (or color tone) of the composition and provides a highly favorable sustainability physical parameter value.For example, if a certain composition is intended to smell like lavender, that is, if one of the components contributes to the lavender odor (component color tone) and presents an above-average value for the measured sustainability physical parameter, this ingredient is determined as the key ingredient of the composition.Such ingredients may be, for example, highlighted in the GUI.

Claims

1. A computer-implemented sustainable fragrance or flavor composition method (300), comprising: - defining (305) in a computer interface a value representing a sustainability impact digital index or a total sustainability impact digital index effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition digital identifier, said at least one physical parameter being: - the carbon renewable nature of said fragrance or flavour ingredients, - the biodegradability of said fragrance or flavour ingredients, - the amount or proportion of upcycled ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of biotechnologically processed ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of renewable raw materials used to obtain said fragrance or flavour ingredient; or - the amount or proportion of organic raw materials used to obtain said fragrance or flavour ingredient; A step of defining (305) - selecting (310) at least one fragrance or flavour ingredient digital identifier on a computer interface; - obtaining (315) by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of said at least one fragrance or flavour ingredient digital identifier; - comparing (320) by the computing device the obtained sustainability impact digital index or the total sustainability impact digital index as a function of the at least one selected fragrance or flavour ingredient digital identifier with said defined effectiveness threshold; providing (325) at a computer interface an indication of the results of said comparing step; A method (300), comprising:

2. The method (300) of claim 1, further comprising, downstream of the obtaining step (315), a step of calculating (330) by a computing device a total sustainability impact digital index as a function of the obtained at least one sustainability impact digital index, wherein the total sustainability impact digital index is used in the comparing step (320).

3. 3. The method (300) of claim 2, further comprising the step of defining (335) in a computer interface a value representative of an amount of fragrance or flavor ingredient, said value being used in said calculating step.

4. - selection (340) by the computing device of at least one candidate fragrance or flavour ingredient digital identifier as a substitute for the at least one selected fragrance or flavour ingredient digital identifier as a function of said at least one selected fragrance or flavour ingredient digital identifier; - providing (345) at a computer interface a digital identifier of at least one selected candidate fragrance or flavor ingredient; The method (300) of claim 1 or 2, further comprising:

5. - calculating (350) by a computing device a value representative of the amount or proportion of at least one selected fragrance or flavour ingredient digital identifier as a function of said defined efficacy threshold; - providing said calculated amount at a computer interface (355); The method (300) of claim 1 or 2, further comprising:

6. 3. The method (300) of claim 1 or 2, further comprising the step of assembling (360) said fragrance or flavor composition as a function of at least one selected fragrance or flavor ingredient digital identifier.

7. A computer-implemented method (100) for constructing a database of physical parameters of fragrance or flavor ingredients or compositions of said ingredients, comprising: - collecting (105) at least one value representative of a measurable sustainability physical parameter in a computer interface, said physical parameter representing an intrinsic sustainability physical parameter of said fragrance or flavor ingredient or a measurable sustainability physical parameter representative of a manufacturing process related to said fragrance or flavor ingredient, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier, said at least one physical parameter being: - the carbon renewable nature of said fragrance or flavour ingredients, - the biodegradability of said fragrance or flavour ingredients, - the amount or proportion of upcycled ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of biotechnologically processed ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of renewable raw materials used to obtain said fragrance or flavour ingredient; - the carbon dioxide equivalent footprint of said fragrance or flavour ingredient, or - the amount or proportion of organic raw materials used to obtain said fragrance or flavour ingredient; a step (105) of collecting - calculating (110) by a computing device a digital sustainability impact index for said fragrance or flavour ingredient digital identifier; - storing (115) the calculated sustainability impact digital index for the fragrance or flavour ingredient digital identifier in a database; A method (100).

8. At least one sustainability impact digital index: the ratio of the number of carbons in said fragrance or flavour ingredient to the number of carbons in the reactants and reagents used to obtain said fragrance or flavour ingredient, - the number of catalytic steps required to obtain said fragrance or flavour ingredient, - the hazards of the reactants, solvents and reagents used to obtain said fragrance or flavour ingredient; - the amount or proportion of essential oil used to obtain said fragrance or flavour ingredient; - the surface area of ​​land used to obtain said fragrance or flavour ingredient, - the amount of waste generated in obtaining said fragrance or flavour ingredient, - the amount or proportion of water used to obtain said fragrance or flavour ingredient; - the amount or proportion of coconut oil or coconut oil derivative used to obtain said fragrance or flavour ingredient, and / or - the environmental toxicity of said fragrance or flavour ingredients; The method (100) of claim 7, wherein:

9. 10. The method (100) of claim 8, wherein at least one sustainability impact digital index represents the number of catalytic steps required to obtain said fragrance or flavor ingredient.

10. 9. The method (100) of claim 7 or 8, wherein at least one sustainability impact digital index represents the hazards of reactants, solvents, and reagents used to obtain said fragrance or flavor ingredient.

11. 9. The method (100) of claim 7 or 8, wherein at least one sustainability impact digital index represents the ratio of the number of carbons in the fragrance or flavor ingredient to the number of carbons in the reactants and reagents used to obtain the fragrance or flavor ingredient.

12. 9. The method (100) of claim 7 or 8, further comprising the step of determining (120), by a computing device, a total sustainability impact digital index as a function of at least two different sustainability impact digital indices for the fragrance or flavor ingredient digital identifier.

13. A computer-implemented sustainable fragrance or flavor composition method (500), comprising: - selecting (310) at least one fragrance or flavour ingredient digital identifier on a computer interface; - obtaining (315) by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is: - the carbon renewable nature of said fragrance or flavour ingredients, - the biodegradability of said fragrance or flavour ingredients, - the amount or proportion of upcycled ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of biotechnologically processed ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of renewable raw materials used to obtain said fragrance or flavour ingredient; - the carbon dioxide equivalent footprint of said fragrance or flavour ingredient, or - the amount or proportion of organic raw materials used to obtain said fragrance or flavour ingredient; and a step (315) of obtaining - selection (340) by the computing device of at least one candidate fragrance or flavour ingredient digital identifier as a substitute for the at least one selected fragrance or flavour ingredient digital identifier as a function of said at least one selected fragrance or flavour ingredient digital identifier; - providing (345) at a computer interface a digital identifier of at least one selected candidate fragrance or flavor ingredient; A method (500), comprising:

14. A computer-implemented sustainable fragrance or flavor composition method (600), comprising: - selecting (310) at least one fragrance or flavour ingredient digital identifier on a computer interface; - obtaining (315) by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier, wherein at least one said physical parameter is: - the carbon renewable nature of said fragrance or flavour ingredients, - the biodegradability of said fragrance or flavour ingredients, - the amount or proportion of upcycled ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of biotechnologically processed ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of renewable raw materials used to obtain said fragrance or flavour ingredient; - the carbon dioxide equivalent footprint of said fragrance or flavour ingredient, or - the amount or proportion of organic raw materials used to obtain said fragrance or flavour ingredient; and a step (315) of obtaining - calculating (350) by a computing device a value representative of the amount or proportion of at least one selected fragrance or flavour ingredient digital identifier as a function of a defined efficacy threshold; - providing said calculated amount at a computer interface (355); A method (600), comprising:

15. A computer-implemented sustainable fragrance or flavor composition method (800), comprising: - selecting (310) at least two fragrance or flavour ingredient digital identifiers on a computer interface; - obtaining (315) by a computing device, from a fragrance or flavour ingredient physical parameter database, a sustainability impact digital index or a total sustainability impact digital index as a function of at least two of said fragrance or flavour ingredient digital identifiers, wherein at least one of said physical parameters is - the carbon renewable nature of said fragrance or flavour ingredients, - the biodegradability of said fragrance or flavour ingredients, - the amount or proportion of upcycled ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of biotechnologically processed ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of renewable raw materials used to obtain said fragrance or flavour ingredient; - the carbon dioxide equivalent footprint of said fragrance or flavour ingredient, or - the amount or proportion of organic raw materials used to obtain said fragrance or flavour ingredient; and a step (315) of obtaining - calculating (316) a total sustainability impact digital index as a function of the at least two sustainability impact digital indices obtained; - providing (325) said calculated total sustainability impact digital index on a computer interface; A method (800), comprising:

16. A sustainable fragrance or flavor composition device (400), comprising: - means (405) for defining in a computer interface a value representing a sustainability impact digital index or a total sustainability impact digital index effectiveness threshold for at least one fragrance or flavor ingredient in a fragrance or flavor composition, said fragrance or flavor ingredient being associated with a fragrance or flavor ingredient digital identifier or a fragrance or flavor composition, said at least one physical parameter being: - the carbon renewable nature of said fragrance or flavour ingredients, - the biodegradability of said fragrance or flavour ingredients, - the amount or proportion of upcycled ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of biotechnologically processed ingredients used to obtain said fragrance or flavour ingredient, - the amount or proportion of renewable raw materials used to obtain said fragrance or flavour ingredient; - the carbon dioxide equivalent footprint of said fragrance or flavour ingredient, or - the amount or proportion of organic raw materials used to obtain said fragrance or flavour ingredient; A means (405) for representing or defining - means (410) for selecting at least one fragrance or flavour ingredient digital identifier in a computer interface; means (415) for obtaining, by a computing device, from a fragrance or flavour ingredient physical parameters database (220), a sustainability impact digital index or a total sustainability impact digital index as a function of at least one said fragrance or flavour ingredient digital identifier; means (420) for comparing, by a computing device, the obtained sustainability impact digital index or the total sustainability impact digital index, as a function of at least one selected fragrance or flavour ingredient digital identifier, with said defined effectiveness threshold; - means (425) for providing, in a computer interface, an indication of the result of the comparing step; A device (400) comprising:

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