Digitization and New Scale for Odor and Flavor

Michael Zviely, R&D, Mamay Technologies, Kyriat Shmona, Israel (michael@mamay.me)
Yuval Klein, R&d, Mamay Technologies, Kyriat Shmona, Israel
Keren Corley, R&d, Mamay Technologies, Kyriat Shmona, Israel
Gad Bober, R&d, Mamay Technologies, Kyriat Shmona, Israel
Tidhar Tsuri, R&d, Mamay Technologies, Kyriat Shmona, Israel

There is currently no comprehensive system for classifying fragrances and flavors. It's important to recognize that our classification reference points are likely composites, formed from a mix of various physical and chemical property values, rather than primary points. The overall impact of aroma molecules on fragrance and flavor primarily stems from their intrinsic properties, which are largely chemo-physical in nature. These include factors like boiling point, vapor pressure, enthalpy of vaporization, odor threshold, and substantivity. Other important parameters, such as molecular mass and the contribution of each aroma ingredient within a formulation, should also be considered.

We are developing a universal scale for the sensory experience of smell and taste using advanced machine learning. Through AI and extensive research, we analyze the chemical and physical properties of food and beverages at the molecular level. This scale will define and quantify fragrances, as well as the odors and tastes of food and beverages, on a universal GAGE. For the first time, taste and odor will become objectively measurable.

With this tool, the fragrance, food, and beverage industries will gain a revolutionary capability applicable to a wide range of uses, such as product odor and taste definition without sensory panels, comparison of products based on odor and taste, identification of alternative ingredients, organoleptic quality management, and the establishment of a universal communication standard for smell and taste.

Short Biography of Presenting Author

Michael Zviely earned his Ph.D. and completed a Post-Doctorate in Chemistry before leading a research team at ICL Corporate R&D Institute for nearly a decade. He then served as Global VP for Research, Development, and Science at Frutarom (now IFF) for 11 years. Following this, he spent three years in China as CTO for Research and Development at O’Laughlin Corp. (Shanghai), focusing on aroma chemicals, flavor and fragrance ingredients, botanical extracts, cooling agents, and UV sunscreen ingredients. He later held a directorial role at SDA Spices and became VP for Research and Development at Virdia Inc. (now Stora Enso, Finland), where he worked on lignocellulose-derived bio-materials for three years. Simultaneously, he held a visiting professorship at JiangNan University in China for five years, and later became VP for Business Development for aroma chemicals at Jiangsu GS in China.

Dr. Zviely has authored over 20 patents, contributed to more than 60 articles and chapters in various monographs, and delivered numerous presentations at national and international events. He is currently Co-Founder of Mamay Technologies, where he leads the development of a universal digitization method and system for communicating flavors and fragrances through a numerical scale. Additionally, he serves as Senior VP for R&D at Glacier FoodTech (Resugar), a company using innovative technology to redefine sweetening solutions. Dr. Zviely also sits on the advisory boards of Straus-Water, a leading provider of drinking water solutions, and BlueTree, a company focused on reducing sugars in fruit juices. He further offers consultancy services to companies across Europe, the USA, and India, specializing in aroma ingredients, flavors, and fragrances.


Digitization and New Scale for Odor and Flavor Michael Zviely, R&D, Mamay Technologies, Kyriat Shmona, Israel (michael@mamay.me) Yuval Klein, R&d, Mamay Technologies, Kyriat Shmona, Israel Keren Corley, R&d, Mamay Technologies, Kyriat Shmona, Israel Gad Bober, R&d, Mamay Technologies, Kyriat Shmona, Israel Tidhar Tsuri, R&d, Mamay Technologies, Kyriat Shmona, Israel There is currently no comprehensive system for classifying fragrances and flavors. It's important to recognize that our classification reference points are likely composites, formed from a mix of various physical and chemical property values, rather than primary points. The overall impact of aroma molecules on fragrance and flavor primarily stems from their intrinsic properties, which are largely chemo-physical in nature. These include factors like boiling point, vapor pressure, enthalpy of vaporization, odor threshold, and substantivity. Other important parameters, such as molecular mass and the contribution of each aroma ingredient within a formulation, should also be considered. We are developing a universal scale for the sensory experience of smell and taste using advanced machine learning. Through AI and extensive research, we analyze the chemical and physical properties of food and beverages at the molecular level. This scale will define and quantify fragrances, as well as the odors and tastes of food and beverages, on a universal GAGE. For the first time, taste and odor will become objectively measurable. With this tool, the fragrance, food, and beverage industries will gain a revolutionary capability applicable to a wide range of uses, such as product odor and taste definition without sensory panels, comparison of products based on odor and taste, identification of alternative ingredients, organoleptic quality management, and the establishment of a universal communication standard for smell and taste. Short Biography of Presenting Author Michael Zviely earned his Ph.D. and completed a Post-Doctorate in Chemistry before leading a research team at ICL Corporate R&D Institute for nearly a decade. He then served as Global VP for Research, Development, and Science at Frutarom (now IFF) for 11 years. Following this, he spent three years in China as CTO for Research and Development at O’Laughlin Corp. (Shanghai), focusing on aroma chemicals, flavor and fragrance ingredients, botanical extracts, cooling agents, and UV sunscreen ingredients. He later held a directorial role at SDA Spices and became VP for Research and Development at Virdia Inc. (now Stora Enso, Finland), where he worked on lignocellulose-derived bio-materials for three years. Simultaneously, he held a visiting professorship at JiangNan University in China for five years, and later became VP for Business Development for aroma chemicals at Jiangsu GS in China. Dr. Zviely has authored over 20 patents, contributed to more than 60 articles and chapters in various monographs, and delivered numerous presentations at national and international events. He is currently Co-Founder of Mamay Technologies, where he leads the development of a universal digitization method and system for communicating flavors and fragrances through a numerical scale. Additionally, he serves as Senior VP for R&D at Glacier FoodTech (Resugar), a company using innovative technology to redefine sweetening solutions. Dr. Zviely also sits on the advisory boards of Straus-Water, a leading provider of drinking water solutions, and BlueTree, a company focused on reducing sugars in fruit juices. He further offers consultancy services to companies across Europe, the USA, and India, specializing in aroma ingredients, flavors, and fragrances.

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