Multisensorial food ordering system

Abstract

The invention relates to a system for food ordering comprising means for providing identification information about a food item (1, 10) wherein the identification information is visual information, tactile information and / or audio information, and means for providing olfactive information corresponding to said food item (2, 20), a method for producing said means for providing olfactive information corresponding to a food item, comprising the steps of a) classifying the aroma of each ingredient from the food item as main aroma, secondary aroma, neutral aroma and aroma under the detection threshold, b) determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma, based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma, and c) mixing primary aromas corresponding to each ingredient classified as main aroma according to their olfactive adjusted relative weight; and a method for managing said food ordering system. The system may further comprise a substrate configured to hold the means for providing identification information and the means for providing olfactive information, and it comprises identification information and olfactory information for at least two food items. Most preferred the system is a physical restaurant menu.

Description

[0001] MULTISENSORIAL FOOD ORDERING SYSTEM

[0002] Technical field

[0003] The present disclosure pertains to the field of food ordering systems, using multisensorial information including olfactive information, and relates to a food ordering system, a method for generating the olfactive information, and a method for managing said ordering systems.

[0004] Technical background

[0005] Each dish (i.e. food item) is typically characterized by its unique combination of ingredients, flavour profile, taste profile, aroma profile, cooking method, and presentation. The ingredients can include a variety of components such as proteins (meat, poultry, seafood, tofu), vegetables, grains, fruits, herbs, spices, condiments and so on. The selection and quality of ingredients significantly influence the taste, texture, and overall sensory experience of the dish. The cooking techniques employed in the preparation of a dish depend on the desired outcome and can encompass a wide range of methods, including but not limited to grilling, roasting, sauteing, boiling, steaming, baking, frying, and braising. These techniques are used to transform raw ingredients into cooked or processed forms, enhancing their flavours, textures, and nutritional profiles.

[0006] The flavour profile of a food item is a result of the combination and interaction of various taste elements with various aroma elements.

[0007] The taste profile of a food item refers to the interaction of various taste elements, such as sweetness, saltiness, sourness, bitterness, and umami.

[0008] The aroma profile of a dish refers to the specific combination and intensity of aromas or fragrances that are present in the dish. It encompasses the overall smell or aroma perceived when smelling the dish, considering the various ingredients, cooking techniques, and seasonings used. Just like a wine or perfume can have a distinct fragrance profile, a dish also has its own unique olfactory characteristics. These characteristics can range from mild and secondary to strong and pronounced, depending on the ingredients and preparation methods involved.

[0009] The aroma profile of a dish is determined by the volatile compounds released from the ingredients during cooking and can include a wide range of aromas such as floral, herbal, earthy, fruity, spicy, smoky, or savoury notes. It can also include specific aromatics associated with individual ingredients, like the aroma of garlic, onions, herbs, or spices. The combination and balance of these various aromas contribute to the overall sensory experience and perception of the dish. The aroma profile not only affects our perception of flavour but also has a significant impact on our enjoyment and appreciation of the dish.

[0010] For ordering food, traditional printed food menus have been widely used in restaurants for many years. They often rely on textual descriptions and static images, which may not effectively convey the appearance and presentation of dishes. This limitation can result in a lack of appeal and make it challenging for customers to make informed choices based on appearance alone.

[0011] Printed menus can pose challenges for customers with visual impairments or other disabilities, as well as to elderly people. Small fonts, low contrast, or lack of alternative formats can hinder their ability to read and understand the menu options, making difficult to provide an accurate order and limiting their dining experience.

[0012] Not lastly, traditional menus do not provide an interactive experience for customers. This limitation can reduce customer engagement and satisfaction. Printed menus typically use limited space to describe each dish, leading to concise descriptions that may not adequately convey the unique qualities or ingredients of the items. This lack of information can leave customers uncertain about their choices and potentially impact their overall dining experience.

[0013] Technological advances led to replacing the traditional printed menus with digital ones. PCT International Publication WO0135716A2 discloses an interactive menu system which allows restaurant customers to order food items without requiring a waiter or waitress. A terminal with screen display is provided at a dining table. Through a graphic user interface, a list of food items is displayed on the screen. The customer selects the desired food items via a touch screen. When all the desired food items are selected, the order is confirmed. The order is then sent electronically to a terminal located in the kitchen area where the order is printed out from a printer. The kitchen personnel prepare the food according to the printed order. However, this system does not overcome the drawbacks relating to providing additional information relating to the unique qualities of the dishes, and more specifically relating to the food aroma.

[0014] The present invention is made in view of the above-mentioned drawbacks. It is an object of the present invention to provide a food ordering system with high scalability, flexibility, and allowing an accurate choice of a food item by the consumer.

[0015] Summary

[0016] According to a first aspect, the disclosure relates to a system for food ordering comprising: means for providing identification information about a food item wherein the identification information is selected from one or more of a visual information, tactile information, or audio information, and means for providing olfactive information associated with the identification information corresponding to said food item.

[0017] A food item, also referred to as a dish, both terminologies being used herein interchangeably, is a culinary preparation or composition that consists of one or more ingredients, being elements of a recipe, combined using specific cooking techniques to create a palatable and visually appealing product. Food items are designed to be consumed as a single serving or as part of a larger meal. Food items can be in a solid or liquid form.

[0018] The term “taste” or “taste profile” as used in the present invention refers to the taste of a food item or dish. Still according to the present invention, when the term “aroma” or “’aroma profile” is used, it refers to the smell of a food item or dish. Similarly, when the term “flavour” or “flavour profile” is used, it refers to the interaction between the aroma profile and the taste profile of a food item or dish.

[0019] The identification information serves as a unique identifier for that particular food item and is used to distinguish and reference the food item within a menu or ordering system. The description of identification information may include any one or more of the following elements:

[0020] Name: The dish name is a concise and descriptive title that captures the essence of the culinary creation. It may reflect the main ingredients, cooking method, cultural influence, or any other characteristic that makes the dish distinctive.

[0021] Catalogue Number: In some cases, especially in large establishments or complex menus, a catalogue number may be assigned to each dish for ease of reference. This numerical identifier helps streamline the ordering process and facilitates communication between customers, waiters, servers, and kitchen staff.

[0022] Short description of the dish: In some cases, the name of the dish can be further associated with additional identification information relating to the dish such as key ingredients, preparation method, flavour profile, special features such as being gluten-free, vegan, locally sourced, or organic, etc. and / or allergen information, possibly also an image of the dish.

[0023] The identification information mentioned above is presented to the user as one or more of a visual information, tactile information and / or audio information.

[0024] By visual information with reference to the identification information it should be understood that the name, catalogue number and / or short description of the dish are presented as printed or handwritten text. Additionally, visual information can be represented by a printed image of that dish or icons / signs having a specific meaning.

[0025] By tactile information with reference to the identification information it should be understood that the name, catalogue number and / or short description of the dish are presented by using volumetric letters. Volumetric letters, also known as three-dimensional letters or 3D letters add depth and dimension to information presented therein, creating a soft tactile sense. This allows also people with less accurate vision or visually impaired people to better understand the printed description of that particular dish. By audio information with reference to the identification information it should be understood that the name, catalogue number and / or short description of the dish are presented as an audio message, where the identification information is conveyed through spoken words or sounds recorded and delivered in an audio format. It allows individuals with less accurate vision or visually impaired people to access the information provided therein.

[0026] Olfactive information relating to a food item, also known as aroma, fragrance, odour, scent or smell, all terminologies being used herein interchangeably, is a crucial aspect of the overall sensory experience associated with that particular food item dish. The olfactive description aims to capture the distinctive smells and aromas that contribute to the dish's aroma profile. By receiving the olfactive information of a food item, individuals can gain a deeper understanding of the dish's aromatic qualities, allowing them to anticipate and appreciate the interplay of scents when experiencing the culinary creation. It adds another layer of sensory engagement and helps set expectations for the flavours that will follow.

[0027] The perception of food flavours is commonly misconceived as primarily reliant on taste buds; however, the prevailing influence of the olfactory senses significantly surpasses this notion. It is widely acknowledged that between 75% and 95% of the overall food flavour experience is attributed to the sense of smell. This assertion is substantiated by the fact that, despite having only five fundamental taste receptors (sweet, salty, bitter, sour, and umami), the ability to discern and identify a myriad of distinct smells far exceeds these limited taste categories. The aroma profile of a dish is determined by the volatile compounds released from the ingredients. These volatile compounds are chemical substances that easily evaporate into the air and produce distinct aromas that contribute to the overall scent of the dish. The specific combination and concentration of these compounds in a recipe determine its unique smell and flavour.

[0028] Each ingredient in a dish contains a variety of volatile compounds, and when these ingredients are heated, chopped, or otherwise processed during cooking, they release these compounds into the surrounding environment. The process of releasing volatile compounds is often enhanced by various cooking techniques such as sauteing, frying, boiling, or baking. As the dish gets cooked, the volatile compounds disperse through the air and interact with our olfactory receptors, allowing us to perceive the distinct aromas associated with the dish.

[0029] According to the present invention, the means for providing olfactive information are any means capable of capturing and releasing an aroma into the air. Preferably, they are configured to capture and retain the aroma in a controlled manner, allowing multiple users to smell and assess the scent at different moments in time.

[0030] In a further embodiment, the means for providing olfactive information can be any selected from an alcoholic aroma, an oil-based aroma, an aqueous aroma, a solid aroma, or any other means, known to the skilled person in the field, or any combination thereof, preferably being an oil-based aroma.

[0031] According to the present invention, the ingredients’ aromas can be classified according to their intensity in the natural or cooked state as: being under the detection threshold (e.g. not detectable aroma), neutral aromas, secondary aromas and main aromas.

[0032] In a further embodiment the olfactive information is a combination of main aromas of the dish. This provides an accurate reproduction of the aroma of the dish while simplifying the process of production of the olfactive information.

[0033] In a further and more preferred embodiment, the olfactive information is a combination of main and secondary aromas of the dish. This provides a more accurate production of the dish aroma and provides more information to the user such that he can make a better-informed selection decision. In addition, it allows identification of the ingredients (including undesired ingredients) and can allow a further request for personalizing the food item.

[0034] In another embodiment, the visual information corresponding to said food item can further comprise, without limitation, a 2D or 3D hologram, or 3D printed food item reproduction, or equivalents thereof, in this way, the consumers will benefit from a more complete multisensorial experience, allowing them to take better informed decisions and order exactly the type of dish they want. In a further embodiment the means for providing the olfactive information comprises a physical support for storing the olfactive information. The aroma is thus retained for a long period of time. The physical support is made of a material capable of storing the olfactive information. Suitable materials for storing an aroma should be porous, chemically compatible, non-reactive, and moderately absorbing. Non-limitative examples of such materials are: natural materials, such as volcanic rock, bamboo, terracotta clay, cork and other wood types such as maplewood, birchwood, pine, kapok fibers and sachets of cotton. Other natural processed materials or artificially created materials include, but are not limited to: beads, silica gel, activated charcoal, blotting paper, paraffin wax, polyester. Natural materials are preferred because they are sustainable and environmentally friendly. In a most preferred example, the physical support is cork, in combination with kapok fibers.

[0035] The olfactive information (aroma) is impregnated, absorbed, infused, sprayed, added in drops or otherwise, to be stored on the physical support.

[0036] In a further preferred embodiment, the physical support storing the olfactive information is inserted into a hermetically closed enclosure provided with a mechanically / automatically opening and closing mechanism. This prevents the mixing of the aroma of one food item with another one, for example when the plurality of food items is arranged in close proximity, and also extends the lifetime of the aroma sample.

[0037] In a further embodiment the enclosure is rechargeable. The physical support provided therein can be changed with a new one or only aroma can be added to refresh the aroma on the physical support.

[0038] In a further preferred embodiment, the system comprises a substrate configured to hold the means for providing identification information and the means for providing olfactive information about one or more food items. Preferably the substrate has a thickness from 1 mm to 5cm, more preferably from 2 mm to 2 cm, most preferably 5 mm to 1 cm. The substrate can be made of any suitable material, for example any one or a combination of the group consisting of paper, laminated paper, cardboard, plastic, metal, fabric, glass, and composite materials.

[0039] Furthermore, the substrate can be configured as one of: a) a single-page menu; b) a multi-page booklet; c) a foldable brochure; d) a digital display.

[0040] In a most preferred embodiment, freely combinable with any of the above, the system for ordering food items is a physical restaurant menu, the menu comprising: a section (1 ) comprising the means for providing identification information; and a section (2) comprising the means for providing olfactory information. In a further embodiment the system is a digital system wherein the means for providing identification information are digital means. In another preferred example freely combinable with the previous one, the means for providing olfactive information is an electronically controlled means. Digital means for providing identification information are any means capable of providing visual and / or audio information, such as a mobile terminal, and are well-known by the person skilled in the art. Electronically controlled means for providing olfactive information are any suitable means known to the person skilled in the art, for example as disclosed by EP2373431 , US20040101447A1 , WO2019126287A1 , or JP2005089505A, but without being limited to thereof.

[0041] In a further preferred embodiment, the digital system further comprises means for placing an order. Such means are any suitable means known to the person skilled in the art, for example from the PCT International Publication WO0135716A2.

[0042] In a further preferred embodiment, the user can place the order by scanning a QR code. Most preferably, the system further comprises means for adding additional information to the order. Such means are configured to allow to the user to add or remove ingredients from the dish according to his preferences.

[0043] The means for providing olfactive information corresponding to a food item can be any food item fragrance commercially available, can be obtained according to any method known to the skilled person in the field of fragrance (i.e. a perfumer) or by using a smell generating apparatus, for example as disclosed in EP1329228B1. Alternatively, the means for providing olfactive information can be according to a second aspect of the invention, which provides a method for producing means for providing olfactive information of a food item, comprising the steps of: a. classifying the aroma of each ingredient from the food item as main aroma, secondary aroma, neutral aroma and not detectable aroma (aroma under the detection threshold); b. determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma; c. mixing primary aromas corresponding to each ingredient classified as main aroma according to their olfactive adjusted relative weight ± a deviation of up to 25%, preferably ± up to 15%, and most preferred ± up to 5%.

[0044] This allows producing an accurate reproduction of the aroma of the dish while using a simplified and innovative process of production.

[0045] According to the present invention, primary aromas are represented by any fragrance which replicates the smell of an ingredient. Non-limitative examples are essential oils, spice extracts, and herbal tinctures. Additionally, synthetic aroma compounds, designed to mimic the nuanced scents of specific culinary elements, may also be employed.

[0046] In a further embodiment, step b) is about determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma or a secondary aroma based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma or a secondary aroma; and step c) is about mixing primary aromas according to their relative olfactive weight ± a deviation of up to 20%, preferably ± up to 15%, and most preferred ± up to 5%.

[0047] In a third aspect, the invention relates to a method for managing the food ordering system of the present invention comprising the steps of: a) providing identification information corresponding to multiple food items wherein the identification information is visual information, tactile information or audio information b) selecting a food item c) providing olfactive information corresponding to said selected food item.

[0048] In a preferred embodiment visual information further comprises a 2D or 3D hologram, or 3D printing reproduction of the food item.

[0049] In another preferred embodiment, freely combinable with the above embodiments, the method further comprises step d) providing the list of ingredients and selecting ingredients to be removed from receipt. In a more preferred embodiment, the method further comprises a step e) providing a list of additional available ingredients and selecting additional ingredients to be added to the receipt.

[0050] Description of the Figures

[0051] Figure 1 is a schematic representation of the Example 2 according to the present invention.

[0052] Figure 2 is a schematic representation of the Example 3 according to the present invention.

[0053] Detailed description of the invention

[0054] For the disclosure, the following definitions are given:

[0055] The terms "comprising", "comprises" and "comprised of as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The terms "comprising”, "comprises" and "comprised of also include the term “consisting of”.

[0056] The recitation of numerical ranges by endpoints includes all integer numbers and, where appropriate, fractions subsumed within that range (e.g. 1 to 5 can include 1 , 2, 3, 4, 5 when referring to, for example, a number of elements, and can also include 1.5, 2, 2.75 and 3.80, when referring to, for example, measurements). The recitation of endpoints also includes the recited endpoint values themselves (e.g. from 1 .0 to 5.0 includes both 1.0 and 5.0). Any numerical range recited herein is intended to include all sub-ranges subsumed therein.

[0057] The present disclosure provides a food ordering system using multisensorial information including olfactive information, a method for generating the olfactive information, and a method for using said ordering system. The system and methods will be described jointly. Reference is made to figures 1 and 2.

[0058] With reference to the first aspect, the disclosure relates to a system for food ordering comprising means for providing identification information about a food item wherein the identification information is selected from one or more of a visual information, tactile information or audio information, and means for providing olfactive information associated with the identification information.

[0059] The identification information comprises any one or more of the following elements: name, catalogue number and short description.

[0060] The identification information mentioned above is presented to the user as one or more of a visual information, tactile information and / or audio information.

[0061] Visual information with reference to the identification information can be presented as printed text, printed image of that dish or icons / signs having a specific meaning. Using icons and symbols / signs can help convey important information at a glance. For example, a chili pepper icon can denote spiciness levels, a leaf symbol can indicate vegetarian or vegan options, or a clock icon can signify quick preparation times. These visual cues aid in quickly understanding the characteristics of each dish.

[0062] Tactile information with reference to the identification information can pe presented by using volumetric letters. Volumetric letters, also known as three-dimensional letters or 3D letters add depth and dimension to information presented therein. Volumetric letter can be obtained by using raised printing, also known as embossed printing or relief printing. Raised printing is a printing technique that creates a three-dimensional effect by raising certain areas of the printed material. It adds texture and visual interest to printed designs, making them stand out and providing a tactile experience. Methods for raised printing are known in the field.

[0063] Alternatively, the volumetric letters can be crafted from durable materials such as metal, plastic, acrylic, wood, or foam and adhered to the support of the menu. Volumetric letters can be manufactured using various techniques, including laser cutting, CNC routing, thermoforming, or hand sculpting. These processes allow for precise shaping and detailing to achieve the desired three-dimensional effect.

[0064] Volumetric letters can be felt when touched, adding a tactile element to the printed material and making it more engaging and memorable. They enhance the legibility of text or important elements by making them stand out from the background.

[0065] Audio information with reference to the identification information can be presented as an audio message, where the identification information is conveyed through spoken words or sounds recorded and delivered in an audio format. The audio information can be accessed by directly activating a means for delivering audio information (for example an audio player integrated therein wherein the audio information is stored in advance) or by accessing an audio file stored remotely (e.g. scanning a QR code which will open a webpage where the audio file can be accessed).

[0066] Olfactive information relating to a food item, also known as aroma, fragrance, scent, odour, or smell, is a crucial aspect of the overall sensory experience associated with that particular food item (dish). It provides additional information that helps the userto have a better understanding, as clear and as close to reality as possible, regarding the product he is about to order.

[0067] The olfactive information, according to the present disclosure, is a result of the ingredients of the dish, their quantities and the cooking techniques used in the preparation.

[0068] The aroma profile of a dish is determined by the volatile compounds released from the ingredients. The specific combination and concentration of these compounds in a recipe determine its unique smell and flavour. The process of releasing volatile compounds is often enhanced by various cooking techniques hence, the same food product (e.g. meat) has a different aroma when it is raw and when it is cooked using a certain technique.

[0069] According to the present invention, the aroma profile of a dish is a combination of the specific aromas of each ingredient, cooked according to the technique used in the recipe, and its weight ratio in the product.

[0070] According to the present invention, means for providing olfactive information are any means that have the capability of releasing specific aromas into the air, allowing individuals to experience and perceive different scents. Non- limitative examples include an alcoholic aroma, an oil-based aroma, an aqueous aroma, or a solid aroma, preferably being an oil-based aroma.

[0071] According to their intensity as per the recipe cooking instructions, the ingredients’ aromas can be classified as: being under the detection threshold, neutral aromas, secondary aromas and main aromas as can be seen in Table 1 below.

[0072] Table 1 : Classification of the ingredients’ aromas according to their intensity

[0073] The aromas’ intensities were determined in an Experiment of human sensory evaluation as it is described in the Experimental Section.

[0074] In an embodiment, the olfactive information is a combination of the main aromas. An accurate reproduction of the aromas of the dish is obtained while the process of production of the olfactive information is simple.

[0075] In a further and more preferred embodiment, the olfactive information can be obtained by mixing the main aromas and the secondary aromas. A more accurate reproduction of the dish aroma is obtained.

[0076] In a further preferred embodiment, means for providing the olfactive information comprises a physical support for storing the olfactive information. The physical support can be made of natural materials without chemical / physical processing, natural materials which are processed or artificially created materials, or any combination of thereof. The material should be porous, chemically compatible, non-reactive, and moderately absorbing. This allows the use of liquid aromas without the risk of spillage and waste. Furthermore, it extends the time the aroma can be sensed.

[0077] Non-limiting examples of natural materials are: volcanic rock (lava rock) (a natural and unique material that can absorb and hold for lasting time an aroma; the porous nature of the rock will allow the scent to slowly diffuse over time; it is lightweight and portable); bamboo (a sustainable and porous material, that absorbs and hold an aroma for long time); kapok fiber (derived from the seed pods of the kapok tree Ceiba pentandra)' terracotta clay (a natural material that can be shaped and sized to the needed form, also quite porous; it can be glazed to prevent leakage); cork and other wood types without having their own strong distinct scent (such as maplewood, birchwood, pine); sachets of cotton.

[0078] Non-limiting example of natural processed materials or artificially created materials include, but are not limited to: beads, silica gel, activated charcoal, blotting paper, paraffin wax, polyester.

[0079] In a preferred embodiment the physical support is made of cork. Cork is a renewable and eco-friendly material derived from the bark of cork oak trees. Harvesting the cork does not harm the trees, allowing them to regenerate and continue absorbing carbon dioxide, contributing to environmental conservation efforts. In addition, cork is naturally scentless and non-reactive, which means it won't interfere with or alter the aroma being sampled. This ensures that the true and unadulterated scent of the aroma is experienced during the sampling process. It has a porous structure, allowing it to absorb and retain aromas effectively. When the aroma is applied to the cork, it can slowly release the scent over time, providing a controlled and consistent sampling experience. The porous nature of cork enables a gradual release of the aroma, storing the aroma for a longer period of time. If required, it can be re-used by re-applying the aroma.

[0080] Cork is lightweight and easy to carry, making it a convenient medium to be added to a menu made of cardboard, wood, or any other material. Its portability allows for easy distribution and testing of multiple scents.

[0081] Cork's unique and rustic appearance adds a touch of natural beauty to the aroma sampling experience. It can be used in various creative ways, such as in shapes that can enhance the overall presentation. Also, can be easily customized and shaped to suit different sampling needs, making it adaptable to various packaging and presentation requirements. It is a cost-effective material, making it a budget-friendly option for aroma sampling and testing purposes and it is readily available in the market, making it easily accessible.

[0082] In another preferred embodiment, the support includes a bed of kapok fibers topped with a body made of cork or volcanic rock. Preferably, the body is perforated, with kapok fibers extending through the openings. This design enhances aroma preservation, outperforming cork alone by reducing the frequency of replenishment and maintaining the aroma's integrity for a longer period. This improvement enhances the user’s experience while offering greater convenience.

[0083] In a further preferred embodiment, the means for providing olfactive information is an enclosure provided with an opening and closing mechanism.

[0084] Conditions relating to materials for the enclosure involve factors that ensure the aroma is effectively retained, preserved, and released when desired. These conditions are crucial for maintaining the quality and longevity of the scent.

[0085] Some of the key considerations include:

[0086] Chemical Compatibility: The material should be chemically compatible with the aroma to prevent any undesirable interactions or degradation of the scent. Certain aromas may react with specific materials, leading to changes in their composition or scent profile.

[0087] Non-reactive and non-absorbing: The material should not chemically react with the aroma or absorb it. The absorption can lead to the scent becoming weak or fading quickly.

[0088] Sealing Capabilities: If the material is intended for controlled release, it should have effective sealing capabilities to prevent premature release and maintain the aroma's integrity until ready for use.

[0089] Airtightness: For long-term storage, the material should provide an airtight environment to minimize evaporation and preserve the aroma's potency.

[0090] Light Protection: Aromas can be sensitive to light and can degrade when exposed to direct sunlight. The material used for storage should offer adequate light protection to maintain the scent's quality.

[0091] Examples of materials that meet these conditions include glass, certain types of plastic, ceramic, specific types of paper, fabric with appropriate coatings, and high-quality metal containers. Sachets for storing scented beads may use porous materials like muslin or non-woven fabric to allow slow and controlled aroma release. In a preferred embodiment the enclosures is made of tempered coloured glass, aluminium, HDPE (high-density polyethylene), PET (polyethylene terephthalate).

[0092] In a most preferred embodiment, the physical support for storing the olfactive information comprises a container, preferably made of tempered-glass, comprising a "bed" of kapok fibers, placed at the bottom of the container, a cork cylinder with a coaxial hole in its center and a "wick" also made of kapok fibers, inserted through the central hole of the cork cylinder. This design enhances aroma preservation, outperforming cork alone by reducing the frequency of replenishment and maintaining the aroma's integrity for a longer period. This improvement enhances the user’s experience while offering greater convenience. In a further embodiment the enclosure is re-chargeable. The physical support provided therein can be changed with a new one or only the aroma can be added to refresh the scent on the physical support.

[0093] In a further embodiment, the olfactive information is an alcoholic aroma, an oil-based aroma, an aqueous aroma, a gel-based aroma or a solid aroma.

[0094] In an embodiment wherein the means for providing olfactive information is an enclosure, but it does not comprise a physical support for storing the olfactive information, the aroma is preferably as a gel-based aroma or a solid aroma. These ensures a longer lifetime of the product, and avoids spillage and waste.

[0095] When the means for providing olfactive information comprise a physical support, the aroma is preferably an oilbased aroma. These ensures a longer lifetime of the product and avoids spillage and waste.

[0096] In a further embodiment the enclosure is provided with a closing mechanism which can be automatic or not. Preferably the closing mechanism is an automatic closing mechanism.

[0097] Examples of automatic closing mechanisms include, but are not limited to:

[0098] Spring Hinge: A spring-loaded hinge can be used to automatically close the lid of the small container when it is released from an open position.

[0099] Magnetic Closure with Spring: A combination of magnets and a spring mechanism that pulls the lid shut when it is near the container, ensuring it stays closed securely.

[0100] Counterweight Closure: A weighted mechanism that ensures the lid returns to a closed position when it is lifted or tilted open.

[0101] Pneumatic or Hydraulic Cylinder: Using pneumatic or hydraulic pressure, a small cylinder can be incorporated to automatically close the lid when released.

[0102] Sliding Weight Closure: A sliding weight or counterweight that moves along a track to close the lid when the container is tilted or opened.

[0103] Retractable Tether or Cord: A retractable cord or tether that pulls the lid shut when it is extended to an open position. Rotational Closure: A mechanism that uses a rotating arm or lever to close the lid when the container is opened and then released.

[0104] Spiral Spring Closure: A spiral or coil spring that provides tension to automatically close the lid when it is opened and then released.

[0105] Crank Mechanism: A crank or lever mechanism that provides the force to close the lid when activated.

[0106] Preferably, the mechanism is a spring hinge. The most significant advantage of a spring hinge is its self-closing feature. Once the lid is opened, the spring-loaded mechanism automatically returns the lid to a closed position when released. This ensures that the container remains closed securely without the need for manual effort, reducing the risk of accidental spills or exposure. The self-closing action of the spring hinge helps preserve the contents of the container by sealing it tightly when not in use, therefore extending the time the aroma is kept. The self-closing feature provides convenience and ease of use for users. They can simply open the lid, smell the aroma and, when the lid is released, the container is automatically closed without the need that the user is instructed to perform additional steps. Spring hinges ensure a consistent and uniform closure every time the lid is released. This eliminates the possibility of human error in closing the lid securely. Some spring hinges can be designed to hold the lid open at various angles, ensuring that the right amount of aroma is released during the use. They are typically constructed from sturdy materials, providing durability and longevity to the container's closing mechanism. For containers with limited space or tight storage conditions, a spring hinge eliminates the need for additional latches or closures, contributing to a more compact design.

[0107] In another embodiment visual information corresponding to said food item further comprises, without limitation, a 2D or 3D hologram, or a 3D printed item or equivalent thereof. A 2D Hologram is a flat, two-dimensional representation of a three-dimensional object or scene. It is created using light interference patterns, diffraction, and optical illusions. The holographic image appears to float in space and provides a sense of depth and perspective.

[0108] A 3D hologram is an advanced display technology that generates a realistic three-dimensional representation of an object or scene. It utilizes laser beams, interference patterns, and complex optical techniques to create a fullcolour, volumetric image that appears to be floating in space. Unlike traditional displays, a 3D hologram allows viewers to observe the holographic object from different angles, providing an immersive and interactive visual experience. The holographic image can exhibit depth, motion, and parallax, enabling a realistic and engaging viewing encounter.

[0109] To display a 2D or 3D hologram, multiple holographic projection techniques can be used. Non-limitative examples are:

[0110] Holographic Film / Plate: Atransparent holographic film or plate is used as the medium for displaying the hologram. The film is often made of a photosensitive material that records the interference patterns produced by a laser beam during the hologram's creation.

[0111] Laser Light Source: A laser light source is employed to illuminate the holographic film or plate. The laser emits a coherent and focused beam of light that interacts with the recorded interference patterns on the film.

[0112] Spatial Light Modulator: A spatial light modulator, such as a liquid crystal display (LCD) or digital micromirror device (DMD), is placed between the laser light source and the holographic film. The modulator dynamically alters the laser light, encoding it with the information necessary to recreate the holographic image.

[0113] Beam Splitter: A beam splitter is utilized to divide the laser light into two separate beams. One beam, called the reference beam, is directed straight onto the holographic film, while the other beam, known as the object beam, is modulated by the spatial light modulator.

[0114] Holographic Projection Display: The modulated object beam interferes with the reference beam at the holographic film, resulting in the re-creation of the recorded interference patterns. As a result, the hologram appears to float in space above the film, visible to the viewer.

[0115] Viewing Angle: The hologram can be viewed from various angles, allowing for a different perspective of the 2D image. This aspect distinguishes holograms from conventional 2D displays, as it provides a sense of depth and dimensionality. Also, a key feature of 3D holograms is the ability to view the holographic image from different angles. This allows the observer to perceive depth, motion, and parallax, creating a more immersive and realistic experience.

[0116] Holographic Display Medium: The holographic display medium plays a critical role in generating the 3D hologram. There are different types of display media, such as photopolymer films, holographic optical elements (HOEs), or volumetric displays. These mediums use the interference patterns created by the modulated laser light to reconstruct the 3D image.

[0117] Volumetric Display: In some cases, a volumetric display technology is utilized to create a true 3D holographic experience. It involves projecting multiple 2D holographic layers or slices into a designated volume of space, resulting in the perception of a three-dimensional object. Volumetric displays can use techniques like laser-induced plasma, spinning mirrors, or optical trapping to achieve this effect.

[0118] It is important to note that holographic display technologies are still evolving, and different methods may employ varying techniques. The description above provides a general outline of the means commonly used to provide a hologram. The specific implementation and technology may vary depending on the holographic display system used.

[0119] The 3D printing process, also known as additive manufacturing, involves creating three-dimensional objects by building them layer by layer from a digital model. There are several types of 3D printing apparatuses, also known as 3D printers, available today. These printers employ different technologies and processes to create three- dimensional objects. Here are some of the most common types:

[0120] Fused Deposition Modelling (FDM) I Fused Filament Fabrication (FFF): FDM / FFF is the most widely used and accessible 3D printing technology. It works by melting a thermoplastic filament and extruding it through a nozzle. The nozzle moves in a controlled manner, depositing the melted material layer by layerto build the object. FDM / FFF printers are relatively affordable, easy to use, and support a variety of filament materials such as PLA, ABS, and PETG.

[0121] Stereolithography (SLA): SLA is a resin-based 3D printing technology that uses a liquid photopolymer resin. It works by selectively curing the resin using a light source, typically a UV laser or a digital light projector (DLP). SLA printers have a high level of detail and accuracy, making them suitable for producing intricate models and prototypes. However, SLA printers are generally more expensive and require more post-processing compared to FDM printers.

[0122] Selective Laser Sintering (SLS): SLS is a powder-based 3D printing technology primarily used for producing functional prototypes and end-use parts. It utilizes a high-powered laser to selectively fuse powdered materials, typically plastic or metal, layer by layer. The untouched powder acts as support, eliminating the need for additional support structures. SLS printers are capable of producing complex geometries and functional parts with good mechanical properties, but they are usually more expensive and less common for desktop use.

[0123] Digital Light Processing (DLP): DLP is a resin-based 3D printing technology similar to SLA. It employs a digital light projector to cure the resin layer by layer. Instead of a laser, the entire layer is exposed to UV light at once, offering faster printing speeds compared to SLA. DLP printers are capable of producing highly detailed and smooth surfaces, but they may have limitations in terms of material selection and require post-processing like SLA.

[0124] Binder Jetting: Binder Jetting is a powder-based 3D printing technology used for creating full-colour models or metal parts. It involves depositing a liquid binder onto a layer of powdered material, bonding the particles together. After each layer is printed, a new layer of powder is added, and the process repeats. Binder Jetting printers are known for their fast-printing speeds and can produce large-scale objects. However, the resulting objects may require additional post-processing steps.

[0125] The choice of a 3D printing apparatus and method depends on factors such as the desired level of detail, material compatibility and budget.

[0126] In a more preferred embodiment, freely combinable with any of the above, the means for providing identification information and olfactory information are integrated into a physical restaurant menu, the menu comprising: a section comprising the means for providing identification information; and a section comprising the means for providing olfactory information.

[0127] The physical restaurant menu is constructed using durable materials and is divided into sections, each tailored to present specific types of sensory information about the dishes and comprising information about at least one dish, preferably about multiple dishes. Non-limiting examples of durable materials include laminated paper or synthetic sheets for offering protection against spills and smudges, cardboard or hardboard for providing a sturdy and professional appearance, plastic or waterproof materials for ensuring durability in high-use environments and eco- friendly materials which are suitable for restaurants focusing on sustainability, including recycled paper or biodegradable plastics.

[0128] The menu may include one or multiple pages, which can be bound together or presented as individual sheets. Each page can contain information about a single dish or multiple dishes.

[0129] Visual information can be incorporated in the physical restaurant menu using any technique known to a person skilled in the art, including but not limited to those described in this specification. Non-limitative examples of methods for providing visual information include printing text, images, or graphic illustrations; utilizing enhanced printing techniques such as embossing, raised printing, or metallic and glossy finishes; integrating displays like holographic projections; adding 3D models; incorporating flip panels or removable inserts; using QR codes linked to videos, animations, or high-definition images; and similar approaches.

[0130] Tactile information can be incorporated into the physical restaurant menu using any technique known to a person skilled in the art, including but not limited to those described in this specification. Non-limitative examples of methods for providing tactile information include embossing or raised printing to create textured text or symbols; using volumetric letters made from materials like cork, plastic, or fabric; adding Braille alongside printed text for accessibility; embedding textured patterns, borders, or dividers to guide touch navigation; integrating tactile buttons linked to audio systems; incorporating layered materials to add depth and dimension to specific areas; and adding removable tactile overlays for customizable updates. These techniques enhance the tactile interaction and accessibility of the menu, ensuring a comprehensive multisensory dining experience.

[0131] Audio information can be incorporated into the physical restaurant menu using any technique known to a person skilled in the art, including but not limited to those described in this specification. Non-limiting examples of methods for adding audio information include: using QR codes that can be scanned using a mobile device to play an audio version of the dish's information, integrating audio systems like an built-in audio system comprising a programmable sound module with multiple audio tracks (e.g., one for each dish), push buttons, each linked to a specific audio track, a speaker for audio playback and a power source to power the system. Any other devices capable of linking a button or similar actuator to the playback of audio information, whether wired or wireless, are within the scope of the invention. This includes Bluetooth-connected audio devices or standalone audio players embedded in the menu. Olfactive information can be incorporated into the physical restaurant menu using any technique known to a person skilled in the art, including but not limited to those described in this specification. Non-limiting examples of methods for adding olfactive information include direct infusion into the material of the menu and / or attaching or integrating a physical support designed to hold the aroma onto the menu. This can be achieved through adhesive attachment by using strong adhesives to permanently secure the support to the menu, mechanical fastening by utilizing screws, rivets, or similar hardware to ensure a durable and sturdy connection, removable mechanisms such as incorporating clips, magnets, Velcro, or other detachable systems to allow the support to be easily removed, replaced, or repositioned as needed, or slot or pocket integration by creating dedicated slots, pockets, or recesses in the menu where the support can be securely placed without additional fastening. Furthermore, the physical support can be enclosed within a container, which can also be attached or integrated into the menu using any of these methods, ensuring both functionality and adaptability. The container can be provided with a lid, as disclosed in any of the embodiments disclosed above.

[0132] In a further preferred example, the means for providing audio information and / or the means for providing olfactive information are also capable of providing tactile information (e.g. the buttons of the audios system or the container or area wherein olfactive information is provided can have embossed or printed therein the catalogue number).

[0133] In a further embodiment the system is a digital system wherein the means for providing identification information are digital means and the means for providing olfactive information are electronically controlled means.

[0134] Digital means for providing identification information are any means capable of providing visual and / or audio information, such as a mobile terminal, and are well-known by the person skilled in the art.

[0135] Electronically controlled means for providing olfactive information are any suitable means known to the person skilled in the art, for example as disclosed by EP2373431 , US20040101447A1 , WO2019126287A1 , or JP2005089505A, but without being limited to thereof. It is important to note that electronically controlled means for providing olfactive information are evolving, and different methods may employ varying techniques, for example mass spectrometry, as well as increasing capabilities of Artificial Intelligence.

[0136] In a further preferred embodiment, the system (including the embodiment of the digital system) further comprises means for placing an order. Such means are well known to the person skilled in the art. For example, for a digital system from the PCT International Publication WO0135716A2. For a physical menu the ordering system can be accessed for example, by scanning a code that will trigger the automatic opening of a dedicated page or application encoded for placing the order or by directly accessing a URL provided on the physical menu. The code for scanning can be any suitable code, for example, but not limited to: QR Code, Data Matrix, Aztec Code, MaxiCode, PDF417, EZcode, BeeTagg Code, Azalea Code or GRAI Code.

[0137] In a further preferred example, the means for placing an order are connected to a server which is configured to receive the order and send it.

[0138] In a further preferred embodiment, the means for placing an order are configured to enable the user to add or remove ingredients from the dish according to his preferences.

[0139] In another aspect, the invention provides a method for producing olfactive information relating to a food item. The method comprises the steps of:

[0140] 1 . classifying the aroma of each ingredient from the food item as main aroma, secondary aroma, neutral aroma and aroma under the detection threshold;

[0141] 2. determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma, based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma;

[0142] 3. mixing primary aromas corresponding to each ingredient classified as main aroma, according to their olfactive adjusted relative weight ± a deviation of up to 25%, preferably ± up to 15%, and most preferred ± up to 5%.

[0143] The ingredients are classified as disclosed herein, with reference to Tables 1 , 2a and 2b.

[0144] In a further embodiment, step b) is determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma or a secondary aroma, based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma or a secondary aroma; and step c) is mixing primary aromas according to their relative olfactive weight, ± a deviation of up to 20%. Preferably the deviation is ± up to 15%, and more preferred ± up to 5%.

[0145] This invention provides a series of remarkable benefits, as it follows:

[0146] 1 ) It has a high scalability, which is ensured by implementing a non-limitative process of food or drinks aromas and visuals creation, distribution and implementation into restaurants and catering companies’ food menus.

[0147] 2) It has the flexibility to customize required food or drinks' scents, visuals, tactile and audio information for a specific food item.

[0148] 3) Due to the specific solution design, the food item aroma is guaranteed to last longer.

[0149] 4) Also due to the specific solution design, a particular dish aroma will always be directly associated by the consumer with the correct corresponding written, visual or audio description of that particular dish. This will provide the complete multisensorial experience, which is essential for the correct information of the consumer and is also expected to enhance his culinary experience.

[0150] 5) The specific solution design ensures that a particular food item aroma will not mix with another one by accident during the consumer experience.

[0151] 6) The consumer may also benefit from an interactive multisensorial menu, changing his role from a passive one into an active design of his dish, through adding or removing the desired / undesired dish ingredients.

[0152] 7) Reduction in food waste due to improved consumer awareness. This is because consumers will make more informed choices, opting for the food they enjoy and consuming it in a more complete manner, while also minimizing orders of food they do not prefer.

[0153] 8) The use of olfactory sense combined with touch, visual and / or auditory senses ensures a significantly improved consumer experience. This interconnection leads to a well-informed selection of the desired dish, creating realistic expectations about its flavor, which are subsequently confirmed and enhanced when the dish is tasted.

[0154] 9) The menu's innovative design ensures its universal applicability, making it suitable for a wide range of settings and demographics. Additionally, it offers enhanced utility for individuals with reduced visual acuity, allowing them to interact effectively with the menu through tactile, audio, and olfactory elements.

[0155] 10) The design ensures that the consumer can experience the aroma of a dish without direct contact with the aroma container or the substance itself. This eliminates the risk of contamination, accidental spills, or allergic reactions, ensuring a safe interaction with the menu.

[0156] 11 ) All products and components used in the system, including aromas and fragrances, comply with relevant safety regulations and standards. They are carefully formulated and tested to ensure they are safe for use, posing no risk to consumers or the environment.

[0157] EXAMPLES

[0158] Example 1 - Creating the olfactive information

[0159] The steps of creating the olfactive information are the following:

[0160] Step 1 : Start from the existing recipe of a particular food item.

[0161] Step 2: List every ingredient existing in that particular recipe, with their absolute weight in grams (or converted into grams, if they are liquid ingredients). Calculate their final weight in grams according to the cooking technique used. The final weight can be determined experimentally by measuring the final weight after exposing the ingredient to the specific cooking technique for the specified period of time. Alternatively, the final weight can be calculated according to the data available in the literature to the person skilled in the art. An example is described in Bognar, A. (2002). “Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes)” (Report No. BFE - R - - 02 - 03). Berichte der Bundesforschungsanstalt fur Ernahrung, Germany.). Briefly, the method discloses the following steps:

[0162] 1 . Determine initial, or as purchased (AP) weight.

[0163] 2. Determine the weight of waste or unused portion.

[0164] 3. Subtract waste from AP to find the edible portion (EP)

[0165] 4. For cooking tests, determine weight after cooking.

[0166] 5. Calculate yield percentage (YP) by dividing AP by EP.

[0167] Step 3: Multiply the final weight in grams of the ingredient with its intensity factor corresponding to the cooking technique used (according to Tables 1 or 2 a, 2b) to obtain olfactive adjusted weight for each ingredient.

[0168] Step 4: Calculate olfactive adjusted relative weight for each ingredient olfactive adjusted relative weight = final weight (g) x intensity factor / final weight (g) x intensity factor

[0169] Where n is the total number of ingredients which are classified as having a main aroma and / or a secondary aroma. Ingredients with aroma under the detection threshold and ingredients with neutral aromas will be excluded.

[0170] According to the present invention “olfactive adjusted relative weight” is a value influenced by the intensity factor of the smell of the ingredient, and also influenced by the total weight in the final product.

[0171] Step 5. Create the formula for olfactive information using main aromas or by using main and secondary aromas.

[0172] The formula is presented as a ratio using the values of the olfactive adjusted relative weight calculated for each ingredient (below we consider the case of 3 ingredients).

[0173] Parts of Ingredient 1 - corresponding to the value of its olfactive adjusted relative weight (%)

[0174] Parts of Ingredient 2 - corresponding to the value of its olfactive adjusted relative weight (%)

[0175] Parts of Ingredient 3 - corresponding to the value of its olfactive adjusted relative weight (%)

[0176] Final formula: Parts of Ingredient 1 : Parts of Ingredient 2 : Parts of Ingredient 3

[0177] Step 6. Mix the primary aromas correspond to each of the ingredients according to the selected formula ± a deviation of up to 25% when using only main aromas and up to 20% when using both main and secondary aromas, in order to obtain the olfactive information (aroma). Preferably the deviation is ± up to 15%, and more preferred ± up to 5%.

[0178] The ingredients are combined respecting the ratios presented in Step 5.

[0179] Step 7: Optionally, a few ingredient adjustments may be made in order to reflect in the best way the original aroma of the particular dish.

[0180] The resulting means for providing olfactive information (fragrance) can be stored onto the chosen physical storage support (i.e. cork) or can be used as such. Alternatively, it can be placed into the chosen packaging material (i.e. coloured tempered glass) and used in a physical menu.

[0181] Alternatively, an olfactory digital device can be used to reproduce the formula identified above.

[0182] In a variant of this example the olfactive information is a combination of main aromas. In this example the olfactive information (aroma) can be obtained by mixing the main aromas in a ratio corresponding to their olfactive adjusted relative weight (%) in the recipe ± a deviation of up to 25%. Preferably the deviation is ± up to 15%, and more preferred ± up to 5%. An accurate reproduction of the aroma of the dish is obtained while the process of production of the olfactive information is simple.

[0183] In another variant of this example, the olfactive information can be obtained by mixing the main aromas and the secondary aromas in a ratio corresponding to their olfactive adjusted relative weight (%) in the recipe ± a deviation of up to 20%. Preferably the deviation is ± up to 15%, and more preferred ± up to 5%.. A more accurate reproduction of the dish aroma is obtained.

[0184] Example 2 - physical menu for a restaurant

[0185] A printed menu for a restaurant was created and a page of the menu is presented in the following, with reference to Figure 1.

[0186] In an area for providing identification information, the name of the dish was printed using raised printing in section 1 , while the dish description was represented in section 1a. Alternatively, the identification information can be provided as other types of volumetric letter or can be printed using regular printing techniques. Optionally, the catalogue number for the dish is also inserted in section 1 . For example, cork may be used to form the volumetric letters. Optionally, an icon offering additional information about the dish (i.e. that the dish qualifies to the category of vegan or vegetarian products, or that the dish is spicy) can be placed next to the name and description of the dish, in section 1 b.

[0187] Also optionally, a digital code (i.e. a QR code) can be placed in section 1 c. By scanning the QR code using a mobile terminal, an audio version of the identification information can be heard. Other means for providing audio information are also envisaged. As an alternative the menu may comprise an integrated audio system. The integrated audio system comprises a programmable sound module with multiple audio tracks (e.g., a 4-track sound module), built-in memory to store audio files, momentary push buttons, each corresponding to one audio file, a speaker, a power source (e.g. a battery) and wires to connect the buttons, sound module, and power source. Preferably the button has the Catalogue number printed on it using volumetric letters. Any other audio devices capable of linking a button or similar actuator to the playback of audio information in a wired or non-wired way are also within the scope of the present invention. Furthermore, in the identification information area, section 1 d, additional visual information can be presented. This can be done as a descriptive visual picture (2D or 3D) or a 3D printed version of the particular dish. Examples of techniques for providing additional visual information were given above. In an example a holographic display device may be used which utilizes 3D projection technology and persistence of vision (POV) to create mid-air holograms, In another example a LED-Based Display which incorporates an array of high-intensity LEDs for visual output may be used.

[0188] In the area for providing olfactive information described as section 2, a recipient (e.g. a vial) made of tempered glass is provided. The tempered glass offers excellent insulation against light and temperature and humidity fluctuations. The tempered glass is a non-limiting example of a material, the recipient can be made from any material that does not react or interfere with the components of the aroma to be infused. The preferred size of the recipient are about 2 cm height and 2.5 cm in diameter but any sizes that are suitable to be incorporated into the designated section can be used. The vial is provided with a lid that can be easily opened with one finger. The lid is provided with a rubber sealing part to ensure that the content of the vial is sealed when the lid is closed. Preferably, the lid features an automated opening and closing mechanism with a soft-closing function that activates 10 seconds after opening. If needed, the container can be reopened after closing. This design ensures the olfactory information is preserved for a longer duration and prevents the aroma from mixing with that of another vial. Also, as a preferred feature, the lid has the Catalogue number printed on it using volumetric letters.

[0189] Inside the vial, a substrate for providing the olfactive information (aroma is impregnated therein), as disclosed above, is deposited. The inventor of the present invention developed an innovative support system for providing olfactive information. The system comprises the following components a "bed" made of kapok fibers, placed at the bottom of the container. a cork cylinder with a coaxial hole in its center. a "wick" also made of kapok fibers, inserted through the central hole of the cork cylinder.

[0190] Preferably, the thickness of the bed is at least 0.5 cm, and more preferably around 1 cm; however, these examples are not limiting. As a preferred configuration, the thickness of the kapok fiber bed and the cork cylinder should have a ratio ranging from 1 :1 to 1 :3, adjusted to fit the dimensions of the recipient appropriately.

[0191] Kapok fibers are lightweight, silky fibers harvested from the fruits of the silk-cotton tree (Ceiba pentandra). These fibers are soft, delicate, and pale yellow, often resembling cotton in appearance. They grow inside seed pods, surrounding the seeds of the tree, and are typically harvested by hand. Kapok trees are native to tropical regions and play an important ecological role in their environments. The fibers are traditionally used in various applications such as stuffing for pillows, mattresses, and life jackets due to their buoyancy and softness. Additionally, kapok fibers are biodegradable and environmentally friendly, making them a sustainable option for many uses. Kapok fibers are known for their unique hollow structure, high porosity (over 80%), and a smooth waxy surface, and they demonstrate impressive absorption capacities, ranging from 30 g / g for low-viscosity diesel oil to 50 g / g for high- viscosity lubricating oil.

[0192] The inventor of this invention has discovered that utilizing the support described above preserves the smell more effectively than using cork alone, reducing the frequency of replenishment required and ensuring the aroma remains intact for a longer duration. This results in both enhanced user experience and improved convenience. For optimal performance, it is recommended to replace or replenish the aroma support every 12 months, preferably every 8 months, and more preferably every 6 months. Furthermore both cork and kapok are natural, sustainable materials with minimal environmental impact. These attributes make cork and kapok excellent choices for environmentally conscious applications, as they align with principles of sustainability and resource conservation. Their natural origin and renewability also make them appealing for use in products designed to minimize ecological footprints.

[0193] Alternatively cork can be replaced with lava rock. Cork stands out for its versatility and malleability, making it easier to shape into the desired forms and dimensions. This characteristic is particularly beneficial in applications requiring precise customization, as cork's natural flexibility allows for efficient fabrication and adaptation to various designs. Lava rocks, on the other hand, bring unique properties to the table, such as high porosity and thermal resistance. These features make them suitable for specific applications where durability and the ability to retain or diffuse heat are essential. However, their rigidity and brittle nature may pose challenges in achieving intricate shapes or tailored dimensions compared to cork.

[0194] Additionally, when the lid is opened, the aroma is gently released from the vial, mimicking the experience of smelling a freshly served dish. Unlike spray-based systems, the aroma is not directly projected toward the user's face, ensuring it does not come into contact with the skin of the user thereby minimizing any potential risks of harm or allergic reactions. This design prioritizes both user comfort and safety while enhancing the sensory experience. The skilled person would understand that this is only an example and that the olfactive information can be provided by using any other suitable means as disclosed herein.

[0195] Optionally, the menu has an area for providing means for placing an order, described as section 3. This can be achieved in a similar way as in case of accessing the audio information, by scanning a QR code which will open a page wherein the user can make additional adjustments to the order (for example he can remove or add an ingredient) before placing an order. This is only an example and other means that will allow a userto place an order are also covered by the present invention.

[0196] Preferably, on a page of a menu of a regular size (A4) there are 4 dishes that have means for providing olfactory information such that the user can adequately access all the vials and the aromas are safely kept in place. The skilled person would understand that this is only an example and other number of dishes can be presented on a page of a menu. Also, not all the dishes in the menu have to be presented according to the present invention. A menu according to the present invention can present as little as only one dish in a fashion according to the present invention, or as many dishes as it is wanted.

[0197] When receiving the menu, a user with visual impairment can, for example, access the identification information of the dish by touching the raised letter of the menu. Alternatively, he can use the corresponding QR code (placed in the section 1 c) or can press the corresponding button to trigger the audio presentation of the identification information.

[0198] In addition to the identification information the user can sense the dish aroma by opening the corresponding vial. In this way, he can decide if the dish is the one he is interested in or not and make a more informed decision.

[0199] The combined utility of the four sensory elements is significantly greater than their partial use, leading to an informed selection of the desired dish. At this point, the sensory experience creates realistic expectations about the flavor, which are confirmed and further enhanced when the dish is finally tasted, completing the gastronomic journey.

[0200] One of the innovative aspects of this invention lies in the interconnection of touch, visual, auditory, and olfactory senses to facilitate an informed decision when selecting a dish.

[0201] This menu's applicability is universal, furthermore offering enhanced utility for individuals with reduced visual acuity. Based on the already provided information the user can decide to place an order and can access a page (by scanning the QR code provided in section 3). Optionally, the user receives also additional information, for example the list of ingredients. Before placing the order, the user can decide to add or remove an ingredient or more ingredients, according to his preferences / needs.

[0202] By using a menu according to the present invention, consumers can make a more informed decision, thus limiting the orders of unwanted products and reducing food waste. At the same time, they receive a better food ordering experience.

[0203] Example 3 - digital menu for a restaurant

[0204] In this example the means for providing identification information are digital means and the means for providing olfactive information are electronically controlled means.

[0205] Such a system can be a local system wherein the means for providing identification information communicates directly with the means for providing the olfactive information. In a preferred embodiment (as disclosed in Figure 2) the system is a cloud-based system with a server configured to manage the system and process orders.

[0206] As it is depicted in Figure 2, the system comprises: a server 40 for managing the system according to the present invention, digital means for providing identification information 10 and electronically controlled means for providing olfactive information 20. As digital means for providing identification information, any means suitable for performing the required function can be used, as for example, but not limited to: a mobile phone, a tablet, a computer.

[0207] As electronically controlled means for providing olfactive information, there are any suitable means configured to perform required function. Examples known to the person skilled in the art are disclosed by EP2373431 , US20040101447A1 , WO2019126287A1 , or JP2005089505A, but are not being limited to thereof.

[0208] In a preferred variant of this example, the system further comprises digital means for placing an order 30. In a further preferred variant, digital means for placing an order 30 are incorporated into the digital means for providing identification information 10.

[0209] The beforementioned means 10, 20 and 30 are configured to provide all the functions disclosed with reference to means 1 , 2 and 3 relevant for the physical device, in a manner that is known to the person skilled in the art.

[0210] A digital system can also enable online ordering through websites or mobile apps, allowing users to place orders remotely, as long as the users have access to the electronically controlled means for providing olfactive information 20.

[0211] As explained above, the electronically controlled means for providing olfactory information 10 can directly communicate with digital means for providing identification information 20 and can incorporate or communicate directly with digital means for placing an order 30.

[0212] The presented examples are intended to be illustrative and not limiting, as the present invention encompasses any conceivable combination of features and variations thereof. For example, a physical menu can be used in a combination with a electronically controlled means for providing olfactive information. In another example, the digital means for providing identification information can be combined with means for providing identification information wherein the olfactive information is provided on a physical support.

[0213] Example 4 - Determination of the intensity of the ingredients

[0214] To assess and quantify the aroma intensity of different food items, a panel of 5 trained sensory evaluators was used.

[0215] Materials and method:

[0216] Food ingredient samples (e.g., various fruits, spices, or other odoriferous items)

[0217] Odour-neutral containers (e.g., glass jars with lids)

[0218] As sensory evaluation booths we used rooms with controlled environmental conditions (temperature, lighting, and airflow). The rooms were equipped with proper ventilation to minimize carryover aromas.

[0219] Sensory evaluation forms with a scale for rating intensity (with values ranging from 1 to 20 - 20 being the highest intensity, and also allowing the possibility to mark not-detected / under the threshold smell).

[0220] Each participant entered in one evaluation room and was presented with one food ingredient sample at a time. Participants smelled the sample and rated the intensity of the smell using the provided scale, with 1 being the lowest and 20 being the highest intensity.

[0221] The data collected were analyzed to provide the following table with the aroma intensity of the food ingredients, according to their cooking state.

[0222] Table 2a: Aroma intensity of food ingredients according to their cooking state

[0223] Table 2b: Aroma intensity of food ingredients according to their cooking state

[0224] Example 5 - Creating the olfactive information for grilled beef steak

[0225] Recipe: Grilled beef steak, well done.

[0226] Beef meat - 200g (final weight 160 g)

[0227] Garlic- 15g (final weight 12 g)

[0228] Fresh rosemary - 10g (final weight 10 g)

[0229] Olive oil - 20ml (18.3 g with an average density of 0.9 kg / l) (final weight 18 g)

[0230] Salt - 5g (final weight 5 g)

[0231] Ground black pepper - 5 g (final weight 5 g)

[0232] Intensity factors, in final state of cooking (1 to 12):

[0233] Grilled Beef - 8.

[0234] Garlic - 16.

[0235] Rosemary - 15.

[0236] Olive oil - 4.

[0237] Salt - 1.

[0238] Ground black pepper - 4.

[0239] Final weight represents the weight of the ingredient in the dish grilled beef steak.

[0240] Calculation of relative olfactory weight:

[0241] Example for beef: 160 x 8 = 1280

[0242] Variant 1 : Formula comprising only main aromas: i. Calculate the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma (lower intensity threshold is 5):

[0243] (160 x 8) + (12 x 16) + (10 x 15) + (18 x 0) + (5 x 0) + (5 x 0) = 1622 ii. Calculate the olfactive adjusted relative weight of each ingredient classified as having a main aroma based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma

[0244] Beef, main aromas considered: 1280 1 1622 = 0.79 (79 % of total aroma is grilled beef)

[0245] For garlic, main aromas only: 192 1 1622 = 0.12 (12 % of total aroma is garlic)

[0246] For rosemary, main aromas only: 150 / 1622 = 0.09 (9 % of total aroma is rosemary)

[0247] Olive oil and ground black pepper are classified as having a secondary aroma. Salt is classified as having a neutral aroma. Their content is not considered in obtaining the formula according to this variant.

[0248] Formula using main aromas:

[0249] 79 parts of grilled beef aroma: 12 parts of garlic aroma : 9 parts of rosemary aroma

[0250] Variant 2: Formula comprising main aromas and secondary aroma: i. Calculate the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma or a secondary aroma (lower intensity threshold is 2):

[0251] (160 x 8) + (12 x 16) + (10 x 15) + (18 x 4) + (5 x 0) + (5 x 4) = 1714 ii. Calculate the olfactive adjusted relative weight of each ingredient classified as having a main aroma or a secondary aroma based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma or a secondary aroma:

[0252] Beef, main and secondary aromas considered: 1280 / 1714 = 0.75 (75 % of total aroma is grilled beef)

[0253] For garlic, main and secondary aromas: 192 1 1714 = 0.11 (11 % of total aroma is garlic)

[0254] For rosemary,: 72 / 1714 = 0.04 (4 % of total aroma is olive oil)

[0255] For ground black pepper: 20 / 1714 = 0.01 (1 % of total aroma is pepper)

[0256] Salt is classified as having a neutral aroma. Its content is not considered in obtaining the formula according to this variant.

[0257] Formula using main and secondary aromas:

[0258] 75 parts of grilled beef aroma: 11 parts of garlic aroma : 9 parts of rosemary aroma:4 parts of olive oil aroma; 1 part of ground black pepper aroma

[0259] Example 6 - Comparative test olfactory information according to the present invention vs. real smell

[0260] For the present example an olfactory information was prepared using a formula based on main aromas, and later based on main and secondary aromas, obtained according to the present invention for a recipe of “Garlic shrimp in tomato sauce”. Separately, an olfactory information was prepared using a formula based on main and secondary aromas obtained according to the present invention for a recipe of “Cinnamon baked apples”.

[0261] In a room without any specific aromas, participants were blindfolded and requested to smell the olfactory information (aroma) obtained according to the present invention by using only the main aromas, and separately to smell the real dish. Participants were requested to specify ifthey think they have smelled the same dish or different dishes.

[0262] From a total of 10 participants, 9 have stated that the dish was the same for the “Garlic shrimp in tomato sauce”. Later, when other 10 participants, under the same conditions, were exposed to the smell of main and secondary aromas for the same dish, comparing those against the smell of the real dish, 10 out of 10 have stated that the dish was the same for “Garlic shrimp in tomato sauce”.

[0263] Another test was done with 10 participants, and the result after exposing them to the main and secondary aromas, obtained according to the present invention for a recipe of Cinnamon baked apples, we asked them afterwards which dish is that. All 10 of them recognized this dish: “Cinnamon baked apples”. The results show that by using the formula according to the present invention, an accurate replication of the dish aroma is obtained.

[0264] Example 7 - Effectiveness of storing the aroma

[0265] A comparative test was conducted to assess the effectiveness of storing aroma using two different support systems: one consisting solely of a cork substrate and the other combining kapok fibres with cork.

[0266] The test utilized tempered-glass vials, each 2 cm in height and 2.5 cm in diameter. One vial contained a cylindrical cork substrate with a thickness of 2 cm. The other vial featured a composite support system comprising a 1 cm-thick "bed" of kapok fibers at the bottom, a cork cylinder with a coaxial hole at its centre (2 cm thick), and a kapok fibers "wick" inserted through the hole in the cork cylinder. In both vials, 30 drops of an oil- based aroma were infused.

[0267] The vials were sealed with lids and subjected to controlled usage: each lid was opened 80 times daily for 10 seconds before being closed. The test was conducted over 12 months.

[0268] An "expert nose" (e.g. a person with specialized training and heightened sensory acuity in detecting, identifying, and evaluating aromas or scents) evaluated the aroma monthly, recording its intensity while using the initial intensity as the baseline for comparison. The results revealed that after 4 months, the aroma in the vial containing only cork started to weaken, whereas the vial incorporating both cork and kapok retained the integrity of its aroma. The composite support system preserved the aroma effectively for 6-8 months (approximately 80%), after which it gradually diminished, fading to approximately 50% by the end of the 12-month period.

Claims

Claims1 . A system for food ordering comprising means for providing identification information about a food item (1 , 10) wherein the identification information is visual information, tactile information and / or audio information, and means for providing olfactive information corresponding to said food item (2, 20).

2. The system according to claim 1 wherein the olfactive information is a combination of main aromas of the food item.

3. The system according to claim 1 wherein the olfactive information is a combination of main and secondary aromas of the food item.

4. The system according to any of the preceding claims wherein the visual information further comprises a 2D or 3D hologram, or a 3D printing reproduction of the food item.

5. The system according to any of the preceding claims wherein the means for providing olfactive information comprises a physical support for storing the olfactive information.

6. The system according to claim 5 wherein the physical support is selected from the group consisting of volcanic rock, bamboo, kapok, terracotta clay, cork and other wood types such as maplewood, birchwood, pine, sachets of cotton, beads, silica gel, activated charcoal, blotting paper, paraffin wax, polyester, and any combination thereof and is preferably made of cork, or cork and kapok.

7. The system according to any of the preceding claims wherein the means for providing olfactive information is an enclosure provided with an opening and closing mechanism.

8. The system according to claim 7 wherein the enclosure is provided with an automatic closing mechanism.

9. The system according to any of claims 1 to 8 wherein the means for providing identification information are digital means (10) and the means for providing olfactive information are electronically controlled means (20).

10. The system according to any of the preceding claims further comprising means for placing an order (3, 30).

11. The system according to claim 10 further comprising means for inserting additional information to the order.

12. A method for producing means for providing olfactive information corresponding to a food item for a system according to any of claims 1 -11 , comprising the steps of: a) classifying the aroma of each ingredient from the food item as main aroma, secondary aroma, neutral aroma and aroma under the detection threshold; b) determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma, based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma; c) mixing primary aromas corresponding to each ingredient classified as main aroma according to their olfactive adjusted relative weight ± a deviation of up to 25%, preferably ± up to 15%, and most preferred ± up to 5%.

13. A method for producing means for providing olfactive information corresponding to a food item for a system according to any of claims 1 -11 , comprising the steps of: a) classifying the aroma of each ingredient from the food item as main aroma, secondary aroma, neutral aroma and aroma under the detection threshold; b) determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma or a secondary aroma based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma or a secondary aroma;c) mixing primary aromas corresponding to each ingredient classified as main aroma or a secondary aroma according to their olfactive adjusted relative weight ± a deviation of up to 20%, preferably ± up to 15%, and most preferred ± up to 5%.

14. A method for managing the food ordering system according to any of claims 1 -11 comprising the steps of: a) providing identification information corresponding to a plurality of food items wherein the identification information is visual information, tactile information or audio information; b) selecting a food item; c) providing olfactive information corresponding to said selected food item.

15. The method according to claim 14 wherein the visual information further comprises a 2D or 3D hologram, or a 3D printing reproduction of the food item, and optionally any or all of the following steps: d) providing a list of ingredients corresponding to a receipt of the food item and selecting ingredients to be removed from the receipt; and e) providing a list of additional available ingredients other than the list of ingredients corresponding to the receipt of the food item and selecting any of the additional ingredients to be added to the receipt.

16. The system according to any of claims 1 to 8 further comprising a substrate configured to hold the means for providing identification information and the means for providing olfactive information about one or more food items.

17. The system according to any of claims 16 wherein the substrate is configured as one of: a) a single-page menu; b) a multi-page booklet; c) a foldable brochure; d) a digital display.

18. The system according to claim 17 wherein a page of the multi-page booklet contains identification information and olfactory information for at least two food items.

19. The system according to any of claims 1 to 8 and 16 to 18, being a physical restaurant menu, the menu comprising: a section (1 ) comprising the means for providing identification information; and a section (2) comprising the means for providing olfactory information.

Images