Consumers are the focus of our research and development of new products, and also the source of information about what are the most appropriate flavors and fragrances to satisfy their tastes. A refreshing orange tonality, an authentic coffee flavor, a rich and unctuous vanilla, a sensual musky note or an energizing fruity accord is only commercially viable if adapted to the product, the market and... the consumer.

To understand consumers, we use Sensory Analysis techniques that allow us to measure at what concentrations our flavor and fragrance ingredients are more performing as “seen” by the human senses. To evaluate consumer products, humans use their “physiological sensors” – the senses of taste, smell, vision, touch and hearing. In addition, they use their “physiological integrator – the brain – to consciously or unconsciously evaluate, judge and decide what they like or dislike.

In recent years, the progress achieved in the molecular mechanisms of taste and olfaction, neuroscience and cognitive science has brought significant advance in the understanding of how humans process the information generated by flavors and fragrances. In particular, the successful collaboration with our partners of the Swiss Centre of Affective Sciences throws new light on the precious world of emotions, therefore helping our creators to design the tastes and fragrances of the future.