Flavour Composition Analysis Using Partial Aroma Reduction
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Solution Overview
Problem
Current aroma and flavour evaluation methods lack a robust sensory protocol for assessing quantitative data on individual and overall quality attributes of aroma compounds, ignoring taste interactions and relying on binary qualitative assessments.
Innovation Solution
A method involving partial reduction (5-95%) of aroma compounds, combined with a Same-Different sensory test using a larger panel of untrained assessors, to analyze flavour samples and account for taste-odour interactions, ensuring robust statistical analysis.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If binary omission methods (complete removal of compounds) are used, then qualitative data on compound necessity is obtained, but quantitative assessment of compound importance and optimal amounts cannot be determined
Solution Approach 1:
The patent applies parameter changes by transitioning from binary omission (0% or 100% presence) to graduated omission levels (5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% reduction). This allows quantitative assessment of compound importance by determining the threshold at which sensory detection occurs, providing precise measurement of minimal effective concentrations while maintaining systematic methodology.
Solution Approach 2:
The patent uses partial action by implementing incomplete omission rather than complete removal. By reducing compound amounts to specific percentages (e.g., 50% reduction) rather than eliminating them entirely, the method enables determination of optimal formulation amounts and thresholds of sensory detection, bridging the gap between complete omission and full presence.
2Adaptability or versatility
If only smell-based evaluation is used, then aroma compound perception is assessed, but taste-aroma interactions in flavour perception are neglected
Solution Approach 1:
The patent applies universality by designing a dual-mode evaluation system that functions for both orthonasal (smell) and retronasal (taste-aroma interaction) assessment. The same graduated omission methodology and statistical analysis framework are universally applied across different sensory delivery modes, enabling comprehensive flavour perception analysis that captures both pure aroma and integrated taste-aroma effects.
Solution Approach 2:
The patent adds another dimension by transitioning from unidimensional smell-only evaluation to bidimensional assessment incorporating both orthonasal and retronasal delivery. This dimensional expansion captures taste-aroma interactions in the retronasal pathway while maintaining aroma assessment capability, providing holistic flavour perception data.
3Measurement precision
If instrumental analysis is used to identify aroma compounds, then chemical composition is determined, but consumer perception and sensory quality attributes cannot be assessed
Solution Approach 1:
The patent introduces sensory evaluation as an intermediary between instrumental chemical analysis and consumer perception. The systematic graduated omission method acts as a mediator that translates chemical composition data into sensory quality attributes, bridging the gap by identifying which compounds contribute meaningfully to perceived flavour characteristics and consumer acceptance.
Solution Approach 2:
The patent implements feedback by using sensory evaluation results to inform and refine flavour formulation. The quantitative data on compound importance thresholds and minimal effective concentrations provides feedback to guide optimal formulation decisions, ensuring that chemical analysis outcomes are translated into perceptually relevant flavour designs.
Data Source
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AI summary
The present invention relates to a method of analysing the components of a flavour sample comprising the steps of a) preparing a composition comprising a number (n) of aroma compounds to form a replica of a flavour; b) preparing a further composition comprising the same aroma and/or taste compounds with one of the components being reduced in amount by from 5 to 95% compared to the amount in the first composition; and c) comparing the aroma and / or taste of the first and second compositions.