27 results about "Taste sensation" patented technology

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

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 invention discloses a wine boiling and cooking method, a steamer is adopted for cooking, the steamer comprises a steamer body and a breathable interlayer arranged on the steamer body, and the wine boiling and cooking method comprises the following steps that spirit is added into the steamer body, and the spirit is heated and boiled; adding food materials to the breathable interlayer, and steaming the food materials; and the steam generated by boiling the wine is ignited to cook the food materials. By combining three cooking modes of wine boiling, food steaming and barbecuing, on the basis of ensuring the original taste and flavor of food materials, the food materials have the mouth feel of being scorched outside and tender inside, the unique wine aroma sweet taste and the scorched flavor of barbecuing, peculiar smells such as fishy smell and goaty smell of the food materials can be removed, and the mouth feel and flavor levels of the food materials are enriched; and the operation is simple, food safety and diner health can be ensured, brand new visual impact and physical and mental experience are brought to diners, and the diners can enjoy the scene and pleasure to eat and obtain visual, gustatory and mental enjoyment.

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.

The invention discloses a compound fructose additive for an aroma compound in tobacco, the compound fructose additive for the aroma compound in the tobacco comprises fructose and a faint scent aroma compound, and the mass ratio of the fructose to the faint scent aroma compound is 1: (0.00008-0.0125). The faint scent aroma compound is selected from at least one of anethole, dihydroactinidiolide, alpha-terpilenol, ethyl acetoacetate, methyl salicylate, transcis-2, 6-nonadienal, hexanol, leaf alcohol, phenethyl alcohol and phenylacetaldehyde. According to the compound fructose additive for the aroma compound in the tobacco, taste perception is influenced by aroma, the sweetening effect can be achieved only on the premise that the dosage of sugar is reduced, the effect of improving the taste comfort can be achieved, and the compound fructose additive has guiding significance for studying that different aroma notes influence different sweetening effects and is worthy of popularization and application. And a new strategy is provided for the food industry.

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.

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and / or flavor in a food or beverage product.

The invention discloses a roxburgh rose essence, a buccal aerosol product containing the roxburgh rose essence and an atomization matrix, and the roxburgh rose essence comprises the following components in parts by mass: 1-2 parts of a sweet note substance, 1-2 parts of a milk note substance, 8-15 parts of a fruit note substance, 5-8 parts of a green note substance, 2-4 parts of an acid note substance and 1-3 parts of a characteristic note substance, the characteristic aroma substance comprises at least one of phellandrene, guaiacol, beta-caryophyllene, D-limonene, nonanal and tea aroma spirane. According to the roxburgh rose essence disclosed by the invention, the taste and fragrance of roxburgh rose during eating are simulated by various fragrances and taste feelings, and the roxburgh rose essence has fresh and natural roxburgh rose fragrance characteristics and sour and sweet oral taste for promoting the secretion of saliva or body fluid.

Disclosed are stable dosage forms for oral administration of active pharmaceutical ingredients in which any unpleasant taste sensation, caused by release of the active pharmaceutical ingredient and / or of the excipients in the oral and pharyngeal cavity of the patient, is masked by the use of theobromine-free cocoa.

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.

A mastication detection device comprising: a sensor that is mounted on a lower jaw side surface; and a mastication detection unit that executes, on the basis of a dead time setting and with hysteresis, detection of a positive-slope zero crossing from a detection signal from the sensor, executes a comparison of the detection signal from the sensor with a threshold value for detecting mastication activity when a positive-slope zero crossing is detected, and detects, on the basis of the comparison result, whether a continuous activity performed by a person wearing the sensor is mastication activity.

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.

The invention relates to the technical field of food processing, in particular to a preparation method of low-sugar milk tea based on smell-taste interaction. According to the specific technical scheme, the method comprises the following steps: braising and soaking tea leaves with boiled water for 15-25 minutes, filtering, adding evaporated milk and cane sugar, uniformly stirring to prepare a milk tea base, and then adding water and edible essence. Through the synergistic effect of the added specific odor substances and the sucrose content, the sweetness perception is remarkably improved, and the actual sugar consumption is reduced. Meanwhile, aroma positively correlated with sweet taste perception is selected and is combined with low, medium and high sucrose concentrations, so that the optimal sensory experience is formed. And through a Pivot-CATA method and a consumer preference degree test, the improvement effect of different smells on the sweetness and the comprehensive preference degree under different sugar contents is verified.