Natural Human Smelling Process
FLAVOURS & FRAGRANCES
Receptor |
Odorant binding |
Olfactory receptors are known to signal through a second messenger mediated pathway ( left ). |
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Second messenger
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Membrane depolarization
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Second messenger
Reporter
Second messengermediated transcription
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The Aromyx platform closely mimics this pathway and uses a reporter gene as a readout ( right ).
When an odorant binds a receptor in the Aromyx platform , the cell produces a light signal .
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Sensory neuron
Signal to brain
Human perception cell Light signal Aromyx platform
At the end of the assay , the light signal is measured using a plate reader .
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Figure 2 – How Aromyx platform mirrors the human smelling process
In the human nose and tongue there are hundreds of individual olfactory and taste receptors that can react when in contact with sample ligands . Some of these receptors bind to single ligands , while others have been shown to bind to numerous ligands . Aromyx measures each individual receptor ’ s response to either simple compounds or complex mixtures .
Olfactory receptors are known to signal through a second messengermediated pathway . The Aromyx platform closely mimics this pathway and uses a reporter gene as a readout . When an odorant binds a receptor in the Aromyx platform , the cell produces a light signal . At the end of the assay , the light signal is measured using a plate reader ( Figure 2 ).
The result is a complex fingerprint of the sample ’ s perception , as detailed by both receptor ID number and specific dose response levels at the given intensity . This approach is identical to human olfaction and taste , which relies on the activation of at least one , but more likely several receptors in the nose and tongue simultaneously .
These lab-generated receptor responses are objective , repeatable and immune to the biases that are often voiced by human brain-powered odour and taste panels . Our lab evaluates signal responses from the nose and tongue , and intercepts and analyses them before they reach the brain , where subjectivity begins .
Samples introduced to the receptor database contain distinct odour or
taste fingerprints . Additionally , as receptors are de-orphanised , word descriptors such as ‘ woody ’ or ‘ floral ’ may be assigned to them . This helps brands to reformulate their products in order to target or remove specific odour and taste properties .
Reformulation in action
The chemical space is vast and we know there are chemicals yet to be discovered . Having a high-throughput way to screen a substance without human intervention is critical .
Take the example of sugar reduction : we know there are sweetener chemicals that are yet to be discovered but how do we know which one is best ? Assembling tasting panels for every kind of sweetener we can synthesise is not feasible . Aromyx ’ s models can predict what chemicals need to be changed once sugar is removed to get back to the original taste .
One example of this in action is a brand looking to reformulate a beverage with a sugar substitute . When a sugar substitute was used , the original fruit taste of the beverage became nearly imperceptible . Evaluating the beverage on the Aromyx platform yielded data that identified an olfactory receptor which had a very different response between the beverage with sugar and the version with the sugar substitute .
The sugar substitute did not change the taste of the beverage , but it did change the aroma and , therefore , the
perception of the flavour . Aromyx helped to correct this . Through identifying the composite profile of a substance and then substituting ingredients that reproduce or enhance characteristics of that substance , ingredients can be chosen and classified based on the criteria ( health , cost , etc ).
Aromyx is working with consumer packaged goods companies and food manufacturers to do everything from detecting how fruity flavoured ingredients change smells and flavours to reverse-engineering ingredients to taste a certain way . These companies are active among other things in new new areas , such as plant-based proteins , or with reformulations , such as changing the alcohol content in a beverage .
Creating tastes that consumers are accustomed to increases the chance of product success and decreasing R & D costs . In addition to helping update products people already love , we can use our data to form the basis for flavour preferences and white space in food and beverage markets in the same way point-of-sale data measures product market share . ●
Chris Hanson
FOUNDER & CHAIRMAN
AROMYX k + 1 650 430 8100 J chanson @ aromyx . com j www . aromyx . com
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