FRAGRANCE INGREDIENT SPATIAL RECOGNISABILITY PREDICTION METHODS AND FRAGRANCE COMPOSITION SPATIAL RECOGNISABILITY PREDICTION METHODS

• Main Authors: SHCHERBAKOV, Denis, FADEL, Addi, O'LEARY, Nicholas
• Format: Patent
• Language: English; French; German
• Published: 28.08.2024
• Subjects: INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS; PHYSICS

The fragrance ingredient or composition spatial recognisability prediction method (200) to prepare a fragrance composition comprising said fragrance ingredient or composition, comprises the steps of:- selecting (205), upon a computer interface, a value representative of between one and two of the following parameters:- a minimum sensory intensity level, corresponding to a predetermined minimum psychophysical intensity for the ingredient,- a maximum distance, corresponding to a distance at which the ingredient is to be perceived at a minimum predetermined psychophysical intensity level or- a quantity of the ingredient in liquid phase,wherein the selected value is selected within a range of at least two distinct values,- computing (215), by a computing system, a value representative of either one of the following parameters:- a minimum sensory intensity level, corresponding to a predetermined minimum psychophysical intensity for the ingredient,- a maximum distance, corresponding to a distance at which the ingredient is to be perceived at a minimum sensory intensity level selected or set by default, or- a quantity of the ingredient in liquid phase andwherein the computed value is representative of a parameter other than the parameter associated with the selected value and wherein a value for the parameter neither selected nor computed is set to a default value, said ingredient digital identifier corresponding to a physical ingredient to be used within a fragrance composition to be prepared as a function of the computed and selected values.