The sensor system utilized an active sensing method in order to compare the responses of a target odorant and a prepared odorant in determining the relative concentration of the target odorant. This study examines the quantification of odorant concentrations through the use of a sensor array comprised of several types of cell-based odor sensors expressing insect olfactory receptors with nonlinear characteristics. Various odor biosensors have been researched and developed in order to mimic this olfactory mechanism. Organisms perceive odorants in the environment through the use of a large number of olfactory receptors. ![]() In this paper, the dynamically changing apple flavors composed of four components were successfully quantified under the temperature and humidity disturbances. Moreover, the dynamically changing target odor can be recorded because of the real-time monitoring of the target odors. Since the two odors are measured in the almost same environmental condition, the influence of dynamically changing environmental disturbance (temperature and humidity disturbances) can be reduced. In the real-time reference method, the target and blended odors are alternately exposed to the sensor array every sampling interval to determine the recipe for reproducing the target odor. Once the recipe to represent the target odor is determined, it can be reproduced anytime and anywhere. ![]() The target odor is recorded as the recipe of several odor components. ![]() This paper presents the electronic record of dynamically changing odors under environmental disturbance using a new recording method for the odor recorder called ‘real-time reference method’.
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