Aroma Device Digital Flavor Simulation for Rapid Food Testing
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Solution Overview
Problem
Current methods for food product development are inefficient in rapidly evaluating and enhancing food experiences, as they require extensive testing with physical prototypes, which can be time-consuming and costly, especially when aiming to avoid macros and micronutrients like fat, sugar, and salt.
Innovation Solution
An aroma-emitting device that uses digital technologies to create simulated aromas based on user data, including preferences and biometric inputs, to enhance sensory perception of food without altering the food's nutritional content, allowing for rapid identification of optimal aroma combinations and enhanced food experiences.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If physical food prototypes are used for extensive testing with multiple testers, then accurate consumer feedback can be obtained, but the development process becomes time-consuming and costly
Solution Approach 1:
The patent uses aroma-emitting devices to generate digital copies of food aromas based on molecular data, replacing physical food prototypes in consumer testing. This allows multiple aroma variations to be tested without creating multiple physical food samples, significantly reducing development time while maintaining testing accuracy.
Solution Approach 2:
The patent replaces the mechanical process of preparing and distributing physical food prototypes with a digital aroma generation system. The aroma-emitting devices use computational models to generate accurate food aromas on demand, eliminating the need for physical prototype preparation and distribution logistics.
2Measurement precision
If physical food prototypes are created to test aroma variations, then accurate sensory evaluation can be performed, but the cost and complexity of manufacturing multiple prototypes increases
Solution Approach 1:
The system creates digital aroma copies from molecular data without requiring physical food manufacturing. Each aroma variation is generated computationally and emitted by the aroma device, eliminating the need to manufacture multiple physical prototype versions with different formulations.
Solution Approach 2:
The patent extracts the aroma component from the physical food product by using molecular data to generate aromas separately. This allows aroma evaluation to be performed independently of the food matrix, simplifying the testing process and eliminating the need to manufacture complete food prototypes for each aroma variation.
3Productivity
If physical prototypes are used to test food products with modified nutritional content, then consumer preferences can be evaluated, but the time required to reformulate and retest prototypes increases
Solution Approach 1:
The system uses digital aroma copies to represent different food formulations during consumer testing. When nutritional modifications are made to a food product, the corresponding aroma profile is generated computationally and tested alongside the modified product, allowing rapid evaluation without waiting for physical reformulation and retesting cycles.
Data Source
AI summary
Methods of using an aroma device associated with food experiences are disclosed. A method can include obtaining food-product data corresponding to a food product; based on such data, selecting an aroma profile for the food product; emitting an aroma based on the profile; obtaining modification data; and generating a new aroma profile for the food product based on the modification data. A method can include decoupling two or more aromas based on human and pet aroma sensitivity and/or preferences. Systems configured to use an aroma device are also provided.