PRESS RELEASE
New "Flavour-Coded Deco Gas" System Aims to Enhance Technical Diving Safety
1st April 2026
A new patent-pending diver safety concept is set to attract attention in the technical diving community by introducing flavour-coded decompression and bailout gases, allowing divers to confirm the correct gas “in just one breath”. The system, developed by Mutiny Diving, Dover, is designed to work alongside the established NOTOX principle, adding what developers describe as a “parallel sensory verification layer” for open circuit accelerated decompression and CCR bailout diving. Under the proposed standard, decompression gases are assigned distinct flavour profiles during controlled partial-pressure blending:
• EAN100: Strawberry
• EAN80: Mint
• EAN50: Vanilla
This means that in addition to reading labels, analysing MOD, and confirming cylinder markings, divers can instantly recognise whether they are breathing the correct decompression gas through taste and aroma.
“We are not replacing traditional gas identification procedures,” said Chris Webb. “We are enhancing them. This is about redundancy, human factors, and adding a final fail-safe checkpoint at the point of inhalation.” The concept was inspired by the growing importance of error-proofing in technical diving, particularly in accelerated decompression and CCR bailout scenarios where multiple high-oxygen mixes may be carried.
According to the development team, the system could help reduce gas-switch confusion by introducing a globally standardised flavour matrix for decompression gases. Proposed examples include:
• Strawberry for oxygen
• Mint for 80 per cent oxygen
• Vanilla for 50 per cent oxygen
Back gas mixtures such as EAN28, EAN30 and EAN32 would remain unflavoured under the initial framework.
The team describes the innovation as a “low-latency sensory cross-check”, enabling divers to recognise an incorrect gas immediately, even in low visibility or high-task-loading environments. A provisional patent application has reportedly been prepared under the title:
"Method and Apparatus for Gustatory and Olfactory Identification of Breathing Gas Mixtures in Subaquatic Life Support Systems"
Early interest has already been reported from technical instructors, expedition divers, and several unnamed training agencies. One source close to the project suggested that future developments may include regional flavour variants, including blackcurrant trimix and rhubarb bailout profiles for cold-water markets.
Field trials are expected to begin later this year, subject to regulatory review, diver acceptance, and the availability of food-grade oxygen-compatible aroma compounds. No existing gas analysis procedures are affected by the introduction of flavour coding. Divers are still expected to analyse, label and verify all gases before use.
For media enquiries, interview requests, or information on the Flavour-Coded Deco Gas Protocol, contact:
Mark Lewis – Marcoms and PR
Mutiny Diving – Dover
gas@mutinydiving.com
07741 914244
Ends
PATENT PENDING
Provisional Application Notice
Application Title:
Method and Apparatus for Gustatory and Olfactory Identification of Breathing Gas Mixtures in Subaquatic Life Support Systems.
Inventors:
Deco Dave, Frogman Frank and Bobby Bubbles.
Applicant:
Mutiny Diving, Dover
Provisional Filing Reference:
GB-APR-01042026-FCDG
Status:
Patent Pending
Abstract:
A method for reducing breathing-gas selection errors in scuba and rebreather bailout diving by incorporating one or more identifiable flavour or scent markers into specific decompression gas mixtures. The invention provides a secondary sensory confirmation system operating in parallel with conventional gas analysis, labelling and MOD verification protocols. In preferred embodiments, oxygen-rich gases are associated with standardised flavour profiles to permit rapid in-mouth recognition by the diver during gas-switch procedures.
Example Flavour Matrix
- EAN100: Strawberry
- EAN80: Mint
- EAN50: Vanilla
Claims
- A method of identifying a breathing gas mixture through taste, aroma, or both during underwater respiration.
- The method of claim 1, wherein a high-oxygen decompression gas contains a diver-detectable flavour marker.
- The method of claim 1, wherein flavour markers are standardised according to oxygen fraction.
- The method of claim 1, wherein the system is used in open circuit decompression diving.
- The method of claim 1, wherein the system is used in CCR bailout procedures.
- The method of claim 1, wherein EAN100 is associated with a strawberry profile, EAN80 with mint, and EAN50 with vanilla.
- The method of claim 1, wherein unflavoured gases are reserved for bottom gas and recreational nitrox mixes.
- A diver safety protocol combining visual, analytical, and flavour-based gas verification.
Technical Field
This invention relates to underwater life support, technical diving safety, decompression procedures, gas-switch verification, and the prevention of oxygen toxicity incidents caused by incorrect cylinder selection.
Background
Technical divers carrying multiple stage or bailout cylinders must correctly identify gas mixtures during decompression. Although established methods exist, the inventors recognised a need for an additional intuitive human-sensory safeguard inspired by advances in flavour-delivery systems in adjacent consumer markets.
FAQ
Q: Can I request lemon for EAN36?
A: No. Back gas remains unflavoured under Phase 1 deployment.
Q: Will trimix have flavour options?
A: Only under the premium artisan range.
Q: Is there a cold-water version?
A: We are exploring wintergreen and blackcurrant.
Testimonials
Warning
This document is satirical in nature and does not describe an approved breathing-gas practice.
