Sustainable fragrance or flavour composition methods and associated device

A computer-implemented Computer implemented fragrance or flavour ingredient or composition of said ingredients physical parameter database construction method, comprising:

• a step of collection, upon a computer interface, of at least one value representative of a measurable sustainability physical parameter, said physical parameter being representative of an intrinsic sustainability physical parameter of the fragrance or flavour ingredient or of a measurable sustainability physical parameter representative of a manufacturing process associated to the fragrance or flavour ingredient, said fragrance or flavour ingredient being associated to a fragrance or flavour ingredient digital identifier, at least one said physical parameter being representative of:
• the carbon renewability of the fragrance or flavour ingredient,
• the biodegradability of the fragrance or flavour ingredient,
• a quantity or proportion of upcycled ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of renewable raw materials used to obtain the fragrance or flavour ingredient,
• the carbon dioxide equivalent footprint of the fragrance or flavour ingredient or
• a quantity or proportion of organic raw materials used to obtain the fragrance or flavour ingredient,
• a step of computation, by a computing device, of a sustainability impact digital index for the fragrance or flavour ingredient digital identifier and
• a step of storing, in a database, the computed sustainability impact digital index for the fragrance or flavour ingredient digital identifier.

A computer-implemented sustainable fragrance or flavour composition method, comprising:

• a step of selecting, upon a computer interface, at least one fragrance or flavour ingredient digital identifier,
• a step of retrieval, by a computing device, from a fragrance or flavour ingredient physical parameter database of a sustainability impact digital index or of an aggregate sustainability impact digital indicator as a function of at least one said fragrance or flavour ingredient digital identifier, at least one said physical parameter being representative of:
• the carbon renewability of the fragrance or flavour ingredient,
• the biodegradability of the fragrance or flavour ingredient,
• a quantity or proportion of upcycled ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of renewable raw materials used to obtain the fragrance or flavour ingredient,
• the carbon dioxide equivalent footprint of the fragrance or flavour ingredient or
• a quantity or proportion of organic raw materials used to obtain the fragrance or flavour ingredient,
• a step of electing, by a computing device, at least one candidate fragrance or flavour ingredient digital identifier as a replacement for at least one selected fragrance or flavour ingredient digital identifier as a function of said at least one selected fragrance or flavour ingredient digital identifier and
• a step of providing, upon a computer interface, at least one candidate fragrance or flavour ingredient digital identifier elected.

A computer-implemented sustainable fragrance or flavour composition method, comprising:

• a step of selecting, upon a computer interface, at least one fragrance or flavour ingredient digital identifier,
• a step of retrieval, by a computing device, from a fragrance or flavour ingredient physical parameter database of a sustainability impact digital index or of an aggregate sustainability impact digital indicator as a function of at least one said fragrance or flavour ingredient digital identifier, at least one said physical parameter being representative of:
• the carbon renewability of the fragrance or flavour ingredient,
• the biodegradability of the fragrance or flavour ingredient,
• a quantity or proportion of upcycled ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of renewable raw materials used to obtain the fragrance or flavour ingredient,
• the carbon dioxide equivalent footprint of the fragrance or flavour ingredient or
• a quantity or proportion of organic raw materials used to obtain the fragrance or flavour ingredient,
• a step of calculating, by a computing device, a value representative of a quantity or proportion of at least one selected fragrance or flavour ingredient digital identifier as a function of the validity threshold defined and
• a step of providing, upon a computer interface, the quantity calculated.

A computer-implemented sustainable fragrance or flavour composition method, comprising:

• a step of selecting, upon a computer interface, at least two fragrance or flavour ingredient digital identifiers,
• a step of retrieval, by a computing device, from a fragrance or flavour ingredient physical parameter database of a sustainability impact digital index or of an aggregate sustainability impact digital indicator as a function of at least two said fragrance or flavour ingredient digital identifier, at least one said physical parameter being representative of:
• the carbon renewability of the fragrance or flavour ingredient,
• the biodegradability of the fragrance or flavour ingredient,
• a quantity or proportion of upcycled ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of biotechnologically processed ingredients used to obtain the fragrance or flavour ingredient,
• a quantity or proportion of renewable raw materials used to obtain the fragrance or flavour ingredient,
• the carbon dioxide equivalent footprint of the fragrance or flavour ingredient or
• a quantity or proportion of organic raw materials used to obtain the fragrance or flavour ingredient,
• a step of computing an aggregate sustainability impact digital indicator as a function of at least two sustainability impact digital index retrieved and
• a step of providing, upon a computer interface, the computed aggregate sustainability impact digital indicator.