Method of using a flavour and aroma generation system
OwnerAlan CHALMERSinventor
Life of this patent
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Abstract
A method of measuring an individual's taste and/or smell perception comprises a system to deliver to a user pluralities of artificial flavour sensations to be compared each comprising a plurality of taste and smell components selected from the group comprising sweetness, sourness, saltiness, bitterness, umami, astringency, capsaicin, oiliness, and aroma components. Each plurality contains at least one base flavour and one flavour to be compared against the base flavour. Delivery for the flavours can be through cups, vials, or other vessels. The system may identify a deviation of individual's flavour perception from that of a normal population's flavour perception distribution.
Claims14
A method of indicating degradation of an individual's flavour perception comprising the following acts:
- (1) delivering to a user comparative taste sensations via a delivery means, the comparative taste sensations being pairs of artificial flavour sensations to be compared by the individual, each member of each pair comprising a plurality of flavour components selected from the group comprising sweetness, sourness, saltiness, bitterness, umami, astringency, capsaicin, oiliness and, aroma components associated with each flavour of the pair, one flavour within each pair being identical in each of the plurality of pairs, the other member of each pair being the same or different;
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- (2) comparing an outcome of the comparison by the individual is against a mean population response to the same comparative flavour sensations and in which deviation below the normal response pattern acts as an indication of degradation of flavour sensation in the individual.
A method of indicating degradation of an individual's flavour perception comprising the following acts:
- (1) delivering to a user comparative taste sensations via a delivery means, the comparative taste sensations being at least eight pairs of artificial flavour sensations to be compared by the individual, each member of each pair comprising a plurality of flavour components selected from the group comprising sweetness, sourness, saltiness, bitterness, umami, astringency, capsaicin, oiliness and, aroma components associated with each flavour of the pair, one flavour within each pair being identical in each of the plurality of pairs, the other member of each pair being the same or different;
- (2) comparing an outcome of the comparison by the individual is compared against a mean population response to the same comparative flavour sensations and in which deviation below the normal response pattern acts as an indication of degradation of flavour sensation in the individual.
Dependencies are inferred from the claim text.