System and method for formulating a foodstuff

摘要

A method of formulating a foodstuff includes determining a target flavour intensity of the foodstuff, determining one or more concentrations of one or more chemical stimuli to achieve the target flavour intensity of the foodstuff according to a flavour model, determining one or more concentrations of one or more ingredients of the foodstuff to achieve the determined concentrations of the one or more chemical stimuli, and formulating the foodstuff according to the determined concentrations of the one or more ingredients. The flavour model includes one or more stimulus intensity functions, each stimulus intensity function defining a relationship between a concentration of a chemical stimulus and a sensory stimulus intensity, and a flavour intensity function defining a relationship between a sensory stimulus intensity and a flavour intensity.