Study of odor recorder

气味记录仪的研究

• 批准号: 14350181
• 负责人: NAKAMOTO Takamichi
• 金额: $ 10.43万
• 依托单位: Tokyo Institute of Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2004
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14350181/
• 关键词: Odor recorder; Odor sensing system; Quartz-resonator gas sensor; Inkjet device; Odor blender; Autosampler; Odor approximation; Dynamic change of odor; 2値量子化法; 官能検査; インクジェット; 香気成分; センサアレイ; 香り発生装置; 動的匂い変化; 果実臭; 匂いの記録再生; 実時間参照方式; ロバスト性; 動的

We aimed to establish the fundamental stage of recording and reproducing olfactory information using an odor sensing system. The communication with five senses might become more feasible if the technology for recording and reproducing smells is established and is implemented into a multimedia.The experiment on recording and reproducing the smells of the apple and citrus flavors was performed. The sensory test revealed that the smell reproduced by our developed system was identical to the target apple flavor. Then, real-time reference method, which alternately switches the target and blended odors at the interval of several seconds, was implemented into the odor recorder. It contributed to the enhancement of the robustness against the environmental change such as temperature and humidity changes. Moreover, it was found that the dynamical change of the odor recipe could be recorded even under the environmental change using the real-time reference method. The odor recipe change over 5 sec … More onds could be captured when we simultaneously used the two same sensor arrays.Then, the concept of the odor approximation was introduced to reduce the number of the component odors. We also made the system for blending up to 96 component odors using an auto sampler. We tried to approximate apple, banana, orange and melon flavors made up of 10-20 component odors using 3 component odors, respectively. The human sensory test revealed that the odors with similar locations on the scattering diagram of Principal Component Analysis were close. In addition, the perfumes with various recipes of base notes were measured. Since the sensor responses to the automatically blended odor was close to those to the manually blended one, it was found that the sufficient accuracy was obtained using the auto sampler. We will do the large-scale experiment from now on and expect that these two methods such as odor approximation and the auto sampler will drastically expand the range of odor for the odor recorder.Finally, the odor blender composed of inkjet devices and the mesh heater was realized to solve the problem of the slow speed for the movement of low-volatile odor. The odor was rapidly generated and vanished using the proposed odor blender. The binary recipe of jasmine flavor was obtained using this odor blender and the gradient descent method. Less

我们的目标是建立使用气味传感系统记录和再现嗅觉信息的基本阶段，如果建立了记录和再现气味的技术并将其应用到多媒体中，那么与五种感官的交流可能会变得更加可行。感官测试表明，我们开发的系统再现的气味与目标苹果口味相同，然后，实时参考方法交替切换目标气味和混合气味。数秒的间隔被实施到气味记录仪中，这有助于增强对温度和湿度变化等环境变化的鲁棒性。此外，人们发现即使在不同的条件下也可以记录气味配方的动态变化。当我们同时使用两个相同的传感器阵列时，可以使用实时参考方法捕获气味配方在5秒内的变化。然后，引入气味近似的概念来减少气味配方的数量。成分我们还使用自动采样器制作了可混合多达 96 种气味的系统。我们尝试分别使用 3 种成分气味来模拟由 10-20 种成分气味组成的苹果、香蕉、橙子和甜瓜的味道。结果表明，主成分分析的散射图上位置相似的气味很接近。此外，由于传感器对自动混合气味的响应也很接近，因此测量了不同基香配方的香水。与手动混合的方法相比，我们发现使用自动采样器可以获得足够的精度，我们将从现在开始进行大规模实验，并期望气味近似和自动采样器这两种方法将显着扩展。最后，实现了由喷墨装置和网状加热器组成的气味混合器，解决了低挥发性气味运动速度慢的问题，快速生成并产生气味。使用所提出的气味混合器消失了。使用该气味混合器和梯度下降法获得了茉莉花风味的二元配方。

项目成果

匂いの再生記録方法及び匂いの記録再生装置

气味回放/记录方法及气味记录/回放装置

• 发表时间: 2003

中本: "匂いレシピの記録と再生を行うシステム"化学センサ. (掲載予定).

中本聪：“记录和再现气味配方的系统”化学传感器（待出版）。

Study of reproducing citrus flavors using odor recorder,

使用气味记录仪再现柑橘风味的研究，

• 发表时间: 2005
• 期刊: Sensors and Actuators B (accepted)
• 作者: B.Wyszynski;T.Yamanaka;T.Nakamoto
• 通讯作者: T.Nakamoto

Odor-sensing system using autosampler with function of blender

使用具有搅拌器功能的自动进样器的气味传感系统

• 发表时间: 2004
• 期刊: センサ、マイクロマシンと応用システム シンポジウム講演概要集
• 作者: B.Wyszynski;P.Pakpum;T.Nakamoto
• 通讯作者: T.Nakamoto

Odor sensor, Food kansei engineering to search for nice taste

气味传感器，寻找美味的食品感性工学

• 发表时间: 2004
• 期刊: The Chemical Daily(in Japanese)
• 作者: T.Nakamoto;Ed.;Y.Sagara
• 通讯作者: Y.Sagara