公开(公告)号：US11931149B2

公开(公告)日：2024-03-19

申请号：US16471533

申请日：2017-12-20

Applicant: FIRMENICH SA

Inventor： Aline Pichon ,  Patrik Vuilleumier ,  Sylvain Delplanque ,  David Sander ,  Isabelle Cayeux ,  Christelle Porcherot ,  Maria Inés Velazco ,  Christian Margot

IPC: G06T5/00 ,  A61B5/00 ,  A61B5/055 ,  A61B5/16 ,  G01R33/48 ,  G06F17/18

CPC classification number: A61B5/165 ,  A61B5/055 ,  A61B5/4011 ,  G01R33/4806 ,  G06F17/18 ,  G06T5/002 ,  G06T2207/10088 ,  G06T2207/30016

Abstract: Described herein is a method of using functional MRI (fMRI) for determining brain activation patterns for a group of subjects in response to different odor-elicited feelings (i.e., conscious emotions).
A method for preparing a perfume by using the method of the present invention and a consumer product including said perfume are also described herein.

公开(公告)号：US20230301330A1

公开(公告)日：2023-09-28

申请号：US18328840

申请日：2023-06-05

Applicant: Firmenich SA

Inventor： Maxime Delattre ,  Angela Di Pietro ,  Isabelle Cayeux ,  Eric Frerot

IPC: A23L2/60 ,  A23L27/00 ,  A23L27/30

CPC classification number: A23L2/60 ,  A23L27/88 ,  A23L27/30

Abstract: A method of enhancing the sweetness of sweetener in a beverage or food product comprising adding Hesperetin Dihydrochalcone to the product in an amount of 2 ppm to 50 ppm by weight of the total weight of the product. Also provided here is a beverage or food product comprising Hesperetin Dihydrochalcone in an amount of from 2 to 50 ppm, by weight, of the total weight of the product.

公开(公告)号：US20200205713A1

公开(公告)日：2020-07-02

申请号：US16471533

申请日：2017-12-20

Applicant: FIRMENICH SA

Inventor： Aline Pichon ,  Patrik Vuilleumier ,  Sylvain Delplanque ,  David Sander ,  Isabelle Cayeux ,  Christelle Porcherot ,  Maria Inés Velazco ,  Christian Margot

IPC: A61B5/16 ,  A61B5/055 ,  A61B5/00 ,  G01R33/48 ,  G06F17/18 ,  G06T5/00

Abstract: Described herein is a method of using functional MRI (fMRI) for determining brain activation patterns for a group of subjects in response to different odor-elicited feelings (i.e., conscious emotions).A method for preparing a perfume by using the method of the present invention and a consumer product including said perfume are also described herein.