On October 22, 2003, Takasago International Corporation USA announced the opening of its new Sensoral Center, an advanced research facility dedicated to the study of compounds that stimulate the human trigeminal nerve. The trigeminal nerve is actually a pair of nerves that extend from the cerebellum and branch out into three "sensorial nerve divisions" in the oral cavity and nasal cavity of the face. The sensory information recorded by the trigeminal nerve allows humans to perceive and distinguish the flavors in food and more tactile sensations such as cooling, heating, tingling, and masking.

Yoshinoru Niimura, President of TIC worldwide, plans to use the center as a global base for interdisciplinary research and flavor creation, as well as a training facility for Takasago employees and affiliates. He expects the center to play a crucial role in maintaining Takasago's technological edge and boosting its position as a global frontrunner in the flavor market.

Takasago manufactures an extensive line of cooling and heating compounds based on the asymmetric hydrogenation technology pioneered by Ryoji Noyori, Nobel Laureate in Chemistry. The application of this technology has already led to the patenting of IntensatesR and Sensates?--two exceptional lines of flavors and fragrances with great potential for use in drinks, confectioneries, oral care products, and fine fragrances.

TIC USA expects customers all over the world to engage the Sensoral Center in their own projects to develop novel products and specialty materials. The center is already strengthening Takasago's reputation in the research community and enhancing its performance in the marketplace.