19 results about "Taste sensation" patented technology

The utility model belongs to the technical field of filter tip processing, and particularly relates to a filter stick gap perfuming mechanism which comprises a pressure perfuming unit and a gap perfuming unit. The pressure incense supply unit comprises a liquid storage barrel, a glue adding pump, a pressure barrel, a servo motor and a proportional valve; a liquid outlet of the liquid storage barrel is connected with a liquid inlet of the glue adding pump through a pipeline, and a liquid outlet of the glue adding pump is connected with a liquid inlet of the pressure barrel through a pipeline; the servo motor is connected with the glue adding pump; the proportional valve is arranged at a liquid outlet of the pressure barrel; the intermittent perfuming unit comprises a glue gun and an electromagnetic valve, the electromagnetic valve is arranged on the glue gun, and a liquid inlet of the glue gun is connected with a liquid outlet of the proportional valve through a pipeline. According to the technical scheme, by means of intermittent perfuming, it can be avoided that perfumes make direct contact with the mouth, the smoking touch feeling is affected, and meanwhile the taste and smell experience during smoking is improved. And moreover, the length of the applied perfume is adjustable in intermittent perfuming, various intermittent specifications can be changed, the adjustable range of the perfume injection amount is large, the requirement for applying the perfume amount of various perfuming filter sticks can be met, and the perfuming accuracy is high.

A system and method for certifying, sharing, and monetizing via marketplaces personal and collective memories as digital assets, integrated with blockchain or other immutable registry technologies. Users upload multimedia memory content, which is authenticated via biometric, contextual, or metadata-based verification. Artificial intelligence assists in structuring the memory and generating immersive presentations incorporating visual elements and optionally one or more sensory modalities including touch, smell, hearing, taste, moisture, nervous system sensations, and temperature. The immersive presentation is then minted as a unique non-fungible token (NFT / nxNFT) or equivalent digital asset, enabling privacy, access control, transferability, and monetization through sale, financing, rental, or co-ownership models. AI further supports market prediction, including dynamic pricing strategies. The system may incorporate a social ecosystem for voting, curation, and emotional engagement, alongside a governance layer for ethical oversight and category designation. Designed for scalability, cross-platform resonance, and anticipates future technologies ensuring interoperability with evolving digital asset standards.

The application discloses a use of hyaluronic acid and its salt in taste enhancement, and belongs to the field of salt and sugar reduction. The application discloses a use of hyaluronic acid, hyaluronic acid salt and a mixture of hyaluronic acid and hyaluronic acid salt in taste enhancement, wherein the hyaluronic acid salt includes sodium salt and the like, and the molecular weight is 80.4 kDa-1090 kDa. Based on the use, the intake of condiments or taste compounds in condiments of an animal body, especially a human body, can be reduced under the condition of obtaining the same taste feeling, or a more lasting feeling of taste can be obtained under the condition of intaking the same amount of condiments or taste compounds.

The invention discloses a bitterness-reducing and sweetness-increasing flavor composition and a preparation method and application thereof, and relates to the technical field of food additives, the bitterness-reducing and sweetness-increasing flavor composition is composed of essence and a cooling agent; the bitterness-reducing and sweetness-increasing effects of the bitterness-reducing and sweetness-increasing flavor composition disclosed by the invention are realized through a cross-modal interaction effect between smell and taste in trigeminal nerve perception and a synergistic effect between fragrance and sweetness, so that the bitterness of a cooling agent is reduced under the condition that sugar is not added.

A psychological disease recognition method and system includes a facial change information acquisition unit configured to acquire facial change information indicating a time series change in facial data of a subject when emotion stimulation information is provided to the subject, the emotion stimulation information is used for stimulating any sensation or any combination of sensation of auditory sensation, olfactory sensation, taste sensation, tactile sensation and somatic sensation of the subject to change emotion, and is divided into positive information for increasing comfort and negative information for reducing comfort; a psychological disease determination unit configured to determine a psychological disease state of the subject based on the facial change information; and a psychological state acquisition unit configured to determine a psychological state of the subject based on a contactless psychological technique.

The invention relates to the technical field of mode recognition, in particular to a tea quality digital comprehensive evaluation system which comprises a structural feature mapping module, an aroma interference calibration module, a taste recognition time shifting module, a scoring main shaft calibration module and a quality limit adjustment module. According to the method, a dry tea structure area is positioned through strip trend and texture edge change, an interference track is formed by combining an aroma volatilization path and corresponding time frame extension, and an initial reaction frame of taste stimulation is extracted and compared with an image sequence of a volatilization tail section; the arrangement positions of aroma, taste and soup color sensory scoring nodes in a path are adjusted according to the sequence of image frames, so that the image scoring process conforms to the actual sensory response rhythm, scoring basis confusion caused by the staggered positions of sensory items on a time axis is avoided, the sequence coordination among image, smell and taste sensory information is enhanced, and the scoring efficiency is improved. And the connection stability of the scoring path on a time sequence structure and the overall consistency of sensory recognition are improved.

The utility model discloses a taste stimulation dysphagia rehabilitation training device, which comprises a stimulation assembly and a drug delivery assembly, and is characterized in that the stimulation assembly comprises an imbedding tube, a stimulation head arranged at one end of the imbedding tube, a plurality of drug outlet holes arranged on the stimulation head, and an adsorption sleeve detachably arranged on the stimulation head, the blocking mechanism is movably connected to the imbedding pipe in a sleeving manner; the dosing assembly comprises a fixed tube fixedly connected with the other end of the imbedding tube, an injection mechanism arranged at the tail end of the fixed tube, a test agent storage mechanism and a handle which are sequentially mounted at the lower end of the injection mechanism from left to right, and a cleaning mechanism arranged in the handle. According to the swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused swallowing-disorder-caused

This invention discloses a composition for enhancing oral umami perception and its application, belonging to the fields of food science and oral care technology. This composition amplifies umami signals in food by modulating the oral microenvironment of the user, mimicking the salivary biochemical characteristics of individuals with high umami sensitivity (UTS). The composition contains at least one active ingredient, preferably including: a) an umami perception enhancer, represented by valine, valine, cysteine, arginine, or glycine; and optionally including: b) a taste desensitization inhibitor, such as food-grade nitrates or cyclodextrins; c) an ionic environment modifier, such as calcium chloride or potassium phosphate; and d) a rheological property modifier, such as xanthan gum. This invention provides a novel umami enhancement technology pathway that, by improving taste perception efficiency rather than increasing additive dosage, maintains food flavor while possessing significant public health value.

The apparatus and process described, allows the premature infant to continue the enjoyable in utero experience of sucking and swallowing that is halted upon birth. In particular the infant is afforded the opportunity to practice tasting, sucking, and swallowing on an individualized basis. This oral enjoyment and practice allow for positive association with feedings and provides a sensory-motor experience that may lead to earlier suck, swallow, breathe (SSB) synchrony. The process engages the esophagus and cardiac sphincter to function while the infant is still being fed through the feeding rube. Ultimately, the apparatus and process may also result in earlier weaning from feeding tubes, the reduction of feeding difficulties, and earlier discharge home.

The present invention belongs to the field of food processing technology and relates to a flavor compound, a preparation method and an application thereof. Hydroxyacetic acid glutamate is generated by the reaction of glycolic acid and sodium glutamate. Hydroxyacetic acid glutamate has a stronger taste stimulation and can provide a stronger salty taste at a low concentration, thereby achieving the purpose of reducing salt usage. Hydroxyacetic acid glutamate is then combined with salt, starch, and edible fungus polypeptides to obtain a new low-salt salt substitute product. The development of this low-salt salt substitute product reflects the innovative ability of modern food technology in meeting the dual needs of health and deliciousness, can effectively reduce the sodium content in food, and promote public health.

A composition comprising a flavor-providing substance and at least one norditerpenoid of Formula (I) is provided herein, (I) wherein R1, R2 and R3 are each independently selected from hydrogen, hydroxyl or oxo; wherein R4 is selected from methyl, hydroxymethyl, aldehyde, carboxylic acid or ester with C1-6 alkyl; wherein R5 is selected from hydrogen, C1-6 alkyl, a furanose moiety, a pyranose moiety or an oligosaccharide moiety having two to six saccharide moieties; and wherein R6 is selected from hydrogen, hydroxyl or C1-6 alkyl.

The invention discloses application of hyaluronic acid and salt thereof in enhancing salty, fresh, sweet, bitter and sour tastes, and belongs to the field of salt reduction and sugar reduction. The invention discloses application of hyaluronic acid, hyaluronate and a mixture of the hyaluronic acid and the hyaluronate in taste enhancement, the hyaluronate comprises sodium salt and the like, and the molecular weight of the hyaluronate is 80.4 kDa to 1090 kDa. Based on this use, it is possible for the animal body, especially the human body, to reduce the intake of the condiment or flavoring compounds in the condiment while obtaining the same taste sensation, or to obtain a more lasting taste sensation while taking the same amount of condiment or flavoring compound.

To enhance flavor sensitivity.SOLUTION: A method for improving flavor sensitivity of a subject, the method comprising reducing amounts of Methanethiol (MTH) and Dimethyl sulfide (DMS) in an oral cavity of the subject, where the flavor sensitivity is flavor sensitivity to a flavor derived from at least one selected from the group consisting of Dipropyl disulfide (DPDS), Methional (MTNA), Dimethyl disulfide (DMDS) and 2-Methyl-3-furanthiol (MFT).SELECTED DRAWING: None

A system and method for collecting information about memories of individuals that can be used to treat them if they develop neurodegenerative disease. Users upload multimedia memory content. Artificial intelligence gathers additional information about the memories and assists in structuring the memory and generating immersive presentations incorporating visual elements and optionally one or more sensory modalities including touch, smell, hearing, taste, moisture, nervous system sensations, and temperature. The immersive presentation is then minted as a unique non-fungible token (NFT) or equivalent digital asset, enabling privacy, access control. The memories may be authenticated via biometric, contextual, or metadata-based verification

A method and device for providing a multiple-sensation inhalation experience are described. The method involves machining a bamboo tube to create a hollow cavity with an inlet and outlet, soaking the tube in a flavor solution, and inserting a cotton insert soaked in a sensation solution. A second cotton insert can also be inserted to control and customize air flow through the device. The device comprises a machined bamboo tube infused with a flavor solution and a cotton insert infused with a sensation solution, allowing users to experience taste and sensation when inhaling through the device.

The present invention relates to an agent for suppressing an unpleasant taste stemming from a high-intensity sweetener, said agent containing one or more active ingredients selected from the group consisting of lauric acid, trans-2-decenal, dodecanal, decanoic acid, anethole, nerol, tarragon essential oil, delta undecalactone, methyl cinnamate, gamma heptalactone, sweet fennel essential oil, 5-methyl-2-phenyl-2-hexenal, cassia essential oil, massoia lactone, 2-methylundecanal, thyme essential oil, trans-2-undecenal, and hedione.

The utility model discloses an electronic atomization device which comprises a power supply assembly and an atomization mechanism, the atomization mechanism comprises an atomizer, the atomizer is connected with the power supply assembly, and an airflow channel communicated with the outside is arranged in the atomizer; the suction nozzle is connected with the atomizer, the suction nozzle comprises a suction nozzle body, and the suction nozzle body is communicated with the air outlet end of the airflow channel; the fragrance enhancing device comprises at least one storage box, the storage box is connected with the power supply assembly, at least one first vent hole communicated with the outside is formed in the storage box, the storage box is used for storing volatile perfumes, and the fragrance of the perfumes is volatilized to the outside from the first vent hole. According to the technical scheme, the user can feel the fragrance from the sense of smell during smoking, so that the user can obtain excellent smoking experience through fusion of the sense of smell and the sense of taste.

This food recommendation system includes: an acquisition unit that acquires in advance event data including identification information of a food eaten by a user, food type information including taste sensation information for classifying the food by taste sensation, and mealtime information; an extraction unit that calculates, by a time-series association analysis, a characteristic index including at least one of a support degree, a reliability degree, and a lift value related to the dietary habit of the user on the basis of the event data, and extracts a specific characteristic index corresponding to specific food type information input by the user; and a recommendation unit that outputs a food candidate that is proposed to the user on the basis of the specific characteristic index.

The invention relates to the technical field of biology, in particular to a cell line, a kit containing the cell line, a method for constructing the cell line and a method for evaluating bitter taste intensity of a sample by the cell line. The method provided by the invention highly fits the taste feeling of human, provides an alternative scheme for conventional sensory evaluation, and can more truly and objectively detect and evaluate the bitter substance intensity in the sample.