Organoleptic method for marking or identifying a product by use of a chemical additive in a neutral base that can then be identified by sense of smell or taste, so that an auxiliary analysis device is not required

摘要

Method for identifying authorship or copyright of a product, especially a proprietary article in which either the product, its packing or its protective packaging is marked in a non- visual manner. The marking is applied chemically and can be identified by a chemical analysis method. The marking can be an organic or inorganic substance or additive that can be detected in an organoleptic manner. Specifically the additive can be detected by taste or smell and can have a sweet, sour, bitter or salt taste.