The traditional methods used for ingredient discovery in the flavor and fragrances industry are laborious, expensive, and limited by chemistry, not modern biology. This has traditionally made the process very limited to synthesized chemicals and sensorial testing. Sensorygen has digitized this process and is eliminating these problems by using Artificial Intelligence algorithms for olfaction and taste molecular discovery. Gone is the inefficient trial and error process – Sensorygen has built digital screening platforms that accurately preselect desirable chemical properties of substitutes that are important for utility in formulations, i.e. toxicity, solubility, pH, vapor pressure, and others.
Using this approach, ½ of the sugar in a product could taste like 100% sugar.
SensoryAI: finding value in chemicals using Artificial Intelligence…
SensoryAI – Flavors & Fragrances:
- The sense of smell has been digitized for 140 different characters (like floral, fruity, citrus, vanilla etc) and the digital smell signatures for >10 million small molecules across the 140 characters have been cataloged. Licenses to chemicals with a desired smell profile (i.e. orange, fruity, etc) for use in food, beverages cosmetics, and more are available. Multiple candidates allows pre-selection for other physico-chemical properties.
- Digital signature matching: identifies the closest matching natural or synthetic fragrance or flavor substitutes for the ingredient of choice.
- The SensoryAI ultra-high throughput digital screening platform is offered as a service for customers with custom chemical libraries, for prediction of digital chemical signature – scoring how each molecule will smell across 140 odor characters.
SensoryAI – Odorant Receptor:
- Ligand prediction models for 30 key human odor receptor’s are available and >10 million small molecules have been computationally screened and multiple hits identified allowing for pre-selection based on other physico-chemical properties.
SensoryAI – Tastants:
A digital screening platform for human sweet receptors with >350,000 natural compounds from plants, microbes, mammals, and food ingredients.
Identified natural Positive Allosteric Modulators of the sweet receptor that are predicted to enhance sweetness of sugars and sweeteners. Ready for sensorial testing and licensing.
- Identified natural sweetener substitutes that are ready for sensorial testing and licensing.