In the flavor industry, great taste is no longer enough. Today's consumers covet "all-natural", plant-based ingredients, and clean labels. They are more educated than ever about the ethical, societal, and environmental impacts of their purchasing decisions. With flavorists and food manufacturers looking to meet consumer demand on so many fronts, the shortcomings of traditional, resource-intensive, raw materials in flavor manufacturing, such as solvent or physical extraction of plants or animal products and chemical synthesis, are under pressure.
AtSensegen, our approach to flavor discovery and development utilizes a new, modern approach to deliver cleaner and more pure, natural, and planet-positive flavors for today's foods and beverages. We serve consumer product innovators with high-quality, scalable, consistent, and customizable orchestras of taste and smell with significantly smaller environmental impacts than their predecessors. Our approach is called Molecular Precision and coupled with our biotechnology-forward creative palette, we can make cost-effective flavors that are cleaner, truer to nature in taste, and kinder to the environment.
让我们看一下如何。
忠于自然 - 光学活动
All aromatic or tasty materials (collectively known as flavors), regardless of their origins, are chemicals. Our tongues and noses are ultra-sensitive, analytical instruments, capable of precision chemical detection and interpretation.
Take, for instance, a widely used flavor and fragrance molecule, linalool. While most analytical instruments do not detect it, at a chemical level, linalool can occur in two different forms, called enantiomers.1每个linalool对映异构体（称为(laevo)-linalool和(dextro)-linalool）具有相同的化学公式，但彼此的镜像是相同的，并且（如其名称所暗示的）在空间上以与左手不同的方式不同。虽然晦涩难懂，但这种差异可以在我们的感觉器官如何看待这些化学物质上产生巨大的差异。
这种看似无关紧要的差异深刻地改变了Linalool的芳香特征：(d)- 茶或薰衣草的气味，而（L）-linalool是一种更木质，橙色的气味。2Only optically pure chemicals are produced in nature, yet most chemical reactions are less precise, generating a mixture of two enantiomers. As a result, this can create a palate-confusing taste profile.
With Molecular Precision and precision fermentation, we harness the activity of highly specific enzymes to convert natural plant material into natural flavoring materials that only contain the single enantiomer produced by the target plant, leading to flavor creations that taste truest to nature.
Keeping flavors clean and precise
除干净标签以外，消费者偏好的不断增长的趋势是在味道，气味和美容市场中用于“干净的产品”。为了品尝，它不会成为不必要或意外的添加剂或成分的产品，并解决了许多问题。
直接从植物中分离或直接提取的芳香剂可能会提供具有吸引人的感觉曲线的复杂化学品。但是，它通常包括损害风味或具有已知过敏性成分的材料。其他挑战来自无意的材料。由于普遍存在的残留物（包括增塑剂和农药），许多材料不再与植物分离。例子包括来自橙皮的多甲氧基化果素，它们具有出色的味道以及甜度增强/苦涩的阻塞效果。
凭借分子精度，我们的行业专家使用与自然界中所需的一切相同的材料，而没有他们所需的一切，也没有他们没有。这使我们能够应用包豪斯的哲学，“少更多”，只有包括我们打算的口味。
最小的配方，最小的环境影响
依靠植物性材料进行风味提取可能会对环境产生重大影响。由于全球气候变化，季节性和地缘政治关注，植物来源可能是可再生的，但不一定是可持续的。化学合成通常是石油依赖性的，并且利用具有负面影响负面影响的催化剂
分子精度和生物技术使我们能够显着降低生产天然，可持续和清洁风味零件所需的碳，水和土地足迹，降低了85％或更高。
要了解有关分子精度的更多信息，请访问the Sensegen website。
- Enantiomer. Wikipedia website:https://en.wikipedia.org/wiki/Enantiomer。Published January 31, 2022. Accessed February 28, 2022.
- Kamatou GPP, Viljoen AM. Linalool – a Review of a Biologically Active Compound of Commercial Importance.Nat Prod Commun。2008;3(7):1183-1192.https://doi.org/10.1177/1934578X0800300727
