Alex Wiltschko

So if you have a cold or if you plug your nose, it's just going to be sour or bitter or tannic.

Exactly, exactly.

Because what happens is you drink something or you eat something, you chew it, it creates a chimney of basically steam and aerosol that actually goes back up your nose.

It's called retronasal olfaction.

So you're smelling as you're eating.

Yeah, so reading is about using existing chemical sensors to turn molecules into digital signals.

And that's a really old tradition, more than 100 years.

20 years old, basically taking a piece of chemistry and turning it into electrons or photons.

And there's a bunch of different ways of doing it.

Many of them fall under the label of spectrometry, which just means measuring, you know, measuring physical things.

And the kind of spectrometry that astronomers do looking at the stars, you know, the fundamental principles are kind of the same of what we do when we really, you know, dial in on a scent.

We use different physical principles, but the idea is we're trying to figure out what's the matter in the cone of perception that we're pointed at.

And so we use spectrometers in order to turn chemistry into digital signals.

Normally, before OSMO, very, very well-trained, specialized people would look at that data.

And, you know, that's still mostly the way that that data is interpreted is by people.

And what we've developed is a suite of AI tools to either augment in some cases or automate the analysis of the data that comes off of those devices.

And that creates a firehose of data for us.

So we know what different physical things smell like.

We know what different market products smell like.

And that's our core business is we actually design fragrances for brands.