Applications of our Technology
Flavor Enhancers and Taste Modulator Programs
We are currently pursuing the discovery and development of savory, sweet, and salt flavor enhancers and bitter taste modulators. The following diagram summarizes our discovery and development approach.
Savory Enhancer Program
Using our high-throughput savory receptor-based assay system, Senomyx identified four savory flavor ingredients that enhance the taste of naturally occurring glutamate and may be used to reduce or replace added MSG and inosine monophosphate, or IMP, an expensive enhancer of MSG taste. Senomyx's novel savory flavor ingredients have received regulatory approval in the U.S. and many other countries, including China, the world's largest MSG market.
Sweet Enhancer Program
Using our high-throughput sweet receptor-based assay system, we have identified S679 as our lead proof-of-concept compound that enhances the sweet taste of sugar. We believe that the flavor enhancers we are developing in our sweet enhancer program will enhance the sweet taste of natural and artificial sweeteners used in a variety of packaged food and beverage products and may provide for a significant reduction in added sweetener in the finished product while maintaining or improving the desired sweet taste.
Salt Enhancer Program
Using our high-throughput salt receptor-based assay, we have identified S112 and S225 as lead compounds that enhance the activity of a taste receptor believed to be involved in the taste of salt. The goal of our salt enhancer program is to identify compounds that enhance the taste of salt and provides a significant reduction in sodium levels in a variety of foods while maintaining or improving the desired salt taste.
Bitter Taste Modulator Program
Using our bitter receptor-based assays, we are in the process of identifying compounds that modulate the activity of the taste receptors believed to be associated with the detection of bitter taste. The goal of our bitter taste modulator program is to identify compounds that minimize or eliminate the bitter taste associated with certain packaged food, beverage, and pharmaceutical products.