Olfactory design system

Abstract

A system for generating a scent design includes a frame, an input receiver, an input processor, a dispenser, a container, and a filling platform. The dispenser includes a dosing station and a storage chamber. The dosing station and the filling platform are mounted on the frame. The dosing station includes a plurality of pumps. A heating system regulates a temperature of the associated pumps. The storage chamber includes scent storage bags containing respective scents. Each pump includes an inlet and an outlet, associated with a respective heating system and a respective scent; is in fluid communication with a scent storage bag containing the respective scent through the inlet; and dispenses its respective scent through the outlet. The container is movably placed on the filling platform to receive the respective scents from each pump. The input receiver receives data. The input processor calculates the data to determine a recipe of the respective scents.

Description

[0001] Cross-referencing of related patent applications

[0002] This application is a continuation-in-part of pending application PCT / US2019 / 031217, filed May 7, 2019, claiming priority to U.S. Provisional Patent Application No. 62 / 668,224, filed May 7, 2018, both of which are incorporated herein by reference in their entirety.

[0003] Statement regarding federal government-sponsored research or development

[0004] not applicable

[0005] References to sequence lists, tables, or computer programs

[0006] List of CD-ROM appendices

[0007] not applicable Background Technology

[0008] This invention relates to a system for creating unique, customized scents (fragrances, flavorings) in real time based on user input. This system can also be used to create other unique, customized formulations for beverages, alcohol, juices, pharmaceuticals, lotions, shampoos, and other products. Summary of the Invention

[0009] One object of the present invention is a scent design system comprising a frame, an input receiver, an input processor, a dispenser, a container, and a filling platform. The dispenser includes a mixing station and a storage chamber. The mixing station and the filling platform are mounted on the frame. The mixing station includes multiple pumps. Each pump is associated with a corresponding heating system. The corresponding heating system regulates the temperature of its associated pump. The storage chamber includes multiple scent storage bags. Each scent storage bag contains a corresponding scent. Each pump includes an inlet and an outlet. Each pump is associated with its corresponding scent. Each pump maintains fluid communication with the scent storage bag containing the corresponding scent through the inlet. Each pump dispenses the corresponding scent through the outlet. The container is movable and placed on the filling platform to receive the corresponding scent from each pump. The input receiver receives data. Data is selected from a group consisting of questionnaire responses, user input data, social media data, biometric feedback, stock trading data, weather data, personal emotion data, motion data, sound data, scent data, sensor data, image data, and combinations thereof. The input processor calculates the data to determine a formulation containing a certain amount of the corresponding scent.

[0010] In another object of the present invention, a scent design system is generated comprising a frame, an input receiver, an input processor, a dispenser, a container, and a filling platform. The dispenser comprises a dosing station and a storage chamber. The dosing station and the filling platform are mounted on the frame. The dosing station comprises a plurality of valves. Each valve is associated with its respective heating system. The respective heating system regulates the temperature of its associated valve. The storage chamber comprises a plurality of scent storage bags. Each scent storage bag contains a respective scent. Each valve comprises an inlet and an outlet. Each valve is associated with its respective scent storage bag. Each valve is in fluid communication with its respective scent container through the inlet; each valve dispenses the respective scent through the outlet. The container is movably placed on the filling platform to receive the respective scent of each valve. The input receiver receives data. The data is selected from the group consisting of questionnaire responses, user input data, social media data, biometric feedback, stock trading data, weather data, personal emotional data, athletic data, sound data, scent data, sensor data, image data, and combinations thereof. The input processor computes the data to determine a recipe comprising an amount of the respective scent. BRIEF DESCRIPTION OF DRAWINGS

[0011] The advantages and features of the present invention will be better understood through reading the following specification in conjunction with the drawings in which:

[0012] Figure 1 is a side view of one embodiment of the present invention.

[0013] Figure 2 is a partial view of one embodiment of the present invention.

[0014] Figure 3 is a partial view of one embodiment of the present invention.

[0015] Figure 4 is a view of one embodiment of the present invention.

[0016] Figure 5 is a partial view of one embodiment of the present invention.

[0017] Figure 6 is a schematic view of one embodiment of the present invention.

[0018] Figure 7 is a schematic view of one embodiment of the present invention.

[0019] Figure 8 is a schematic view of one embodiment of the present invention.

[0020] Figure 9 is a schematic view of one embodiment of the present invention.

[0021] Figure 10A screenshot of one embodiment of the present invention.

[0022] Figure 11 A partial view of one embodiment of the present invention.

[0023] Figure 12 A partial view of one embodiment of the present invention.

[0024] Figure 14 A partial view of one embodiment of the present invention.

[0025] Figure 15 A partial view of one embodiment of the present invention.

[0026] Figure 16 A partial view of one embodiment of the present invention.

[0027] Figure 17 A partial view of one embodiment of the present invention.

[0028] Figure 18 A partial view of one embodiment of the present invention.

[0029] Figure 19 A partial view of one embodiment of the present invention.

[0030] Figure 20 A partial view of one embodiment of the present invention.

[0031] Figure 21 A partial view of one embodiment of the present invention.

[0032] Figure 22 A partial view of one embodiment of the present invention.

[0033] Figure 23 A schematic view of a container and a puck in one embodiment of the present invention.

[0034] Figure 24 A partial view of one embodiment of the present invention.

[0035] Figure 25 A partial view of one embodiment of the present invention.

[0036] Figure 26 A schematic view of one embodiment of the present invention.

[0037] Figure 27 A schematic view of one embodiment of the present invention.

[0038] Figure 28 A partial view of one embodiment of the present invention.

[0039] Figure 29 A partial view of one embodiment of the present invention.

[0040] Figure 30 is a partial view of one embodiment of the present invention.

[0041] Figure 31 is a partial view of one embodiment of the present invention.

[0042] Figure 32 is a partial view of one embodiment of the present invention.

[0043] For clarity, not all reference numbers can be included in each figure. DETAILED DESCRIPTION

[0044] The figures illustrate a scent design system 100, comprising an input receiver 120, an input processor 130a, a plurality of scents 140, a plurality of scent dispensers 150, a conveyor belt 160, a plurality of motion sensors 170, a container 180, a container dispensing system 300, a label 193, a lid 210, at least one sound output device 220 and at least one visual output device 130.

[0045] As Figure 1As shown, the embodiment of the present application includes a plurality of scent dispensers 150 mounted on a frame 110. An input processor 130a (e.g., a computer and associated peripherals) is also mounted on the frame 110. The peripherals include, but are not limited to, a display, a keyboard, a speaker (sound output device 220), and a labeler (label printer 190). A user can provide input data to the input processor 130a to generate a recipe (a generated recipe is also referred to as a "generation"). Alternatively, a recipe (or generation) can be generated based on input data provided to the input processor 130a from a remote location or input data received by the input processor 130a from the surrounding environment. Through the recipe (or generation), a uniquely customized scent or fragrance can be produced. A container 180 can be placed (e.g., automatically placed by a container dispensing system 300, placed by a user or operator, or placed by other means) on a conveyor belt 160 and moved along beneath each of the scent dispensers 150. Each of the scent dispensers 150 includes a scent. As the container 180 moves along the conveyor belt 160, the scent from the scent dispensers 150 is dispensed into the container 180 according to the recipe. After the container 180 is filled, a lid 120 is placed on the container 180. Then, the labeler 190 generates a label 192 for that particular container 180 and recipe (or generation). Although the components shown in the figure are all mounted on the frame 110, the present application does not require that all components be mounted on the frame 110. The plurality of dispensers 150, the conveyor belt 160, and the plurality of motion sensors 170 are all mounted on the frame 110. However, other components (e.g., the input receiver 120, the input processor 130a, the label printer 190, the sound output device 220, and the visual output device 130) do not need to be mounted on the frame 110. For example, information can be wirelessly transmitted to the sound output device 220, which can not be mounted on the frame 110.

[0046] The label 192 contains a unique code representing the particular generation (or scent recipe), as shown. The code can be in a numeric or physical format, such as a number, a word, a 2D or 3D barcode, a QR code, etc. The unique code allows a user to reconstruct the scent recipe at any time - immediately after the recipe is first generated or at a later time. The user can also share the unique code with other users, allowing the other users to reconstruct the same scent recipe. The unique code can be associated with the user and used for various purposes, such as membership, loyalty programs, community programs, affiliate programs, cash back (or commission) on sales of a fragrance created by the user, or others. Figure 2

[0047] ​Odor dispenser 150 may include valves and flow meters. Computer-controlled odor dispenser 150, including valves and flow meters, dispenses appropriate amounts of each odor. The amount of each odor may be positive volume or weight, and may be 0 (zero) for any odor that does not require dispensing. In another embodiment, if no amount of odor is provided, the odor will not be dispensed. Odor dispenser 150 includes different odors (single ingredients or compounds, pure oils (carrier-free), or solutions). Each odor dispenser 150 may contain pure odors such as essential oils (pure oils, carrier-free), or mixtures of oils with a carrier, or other fragrance ingredients. For example, in the embodiment shown in the figures, odor dispenser 150 contains odors premixed with a carrier (e.g., fragrance ingredients, alcohol, water, soap, acetone, etc.), named as follows: animal, ether, floral, greenery, luminescent, soil, damp, woody, and dander. This system may include more odor dispensers 150 with a variety of different odors. The scent in the scent dispenser 150 can be proprietary, based on a fragrance (or flavoring) wheel, or any other scent (liquid or powder), absolute oil, other fragrance ingredients, or any of the aforementioned fragrance ingredients diluted with alcohol or with added stabilizers.

[0048] In various embodiments, the scent dispenser 150 may contain other liquids, such as different fruit juices, alcoholic beverages, flavorings, health supplements, and other health and beauty products and ingredients. The liquids may be pure ingredients, such as flavorings (e.g., jasmine, strawberry, apple, etc.), colors (e.g., blue, red, green, purple, etc.), alcohols (e.g., gin, vodka, absinthe, rum, whiskey, etc.), fruit juices (e.g., apple juice, pineapple juice, pear juice, orange juice, etc.), soaps, oils, surfactants, etc., or mixtures or solutions of multiple pure ingredients, or mixtures or solutions containing a base liquid (e.g., water, syrup, soap base, shampoo base, etc.).

[0049] Odor and ingredient are used interchangeably in this disclosure, and odor and ingredient should be understood to be not limited to a liquid or a mixture or solution of (liquid, solid, gas, etc.).

[0050] Figure 10 It is a screenshot of the visual output device 130, showing the product of the dispensed odor (or the generated odor formula) (e.g., wood 3.38%; greenery 12.84%; ether 7.43%; moisture 0.00%; soil 12.16%; dander 12.84%; animal 6.76%; flower 33.11%; luminescence 11.49%).

[0051] In one embodiment of the invention, odors can be described as several categories (“feature categories”) based on their characteristics or features. Examples of feature categories are shown in the table below. As shown in the table, feature categories can be represented by numerical values, text, color pickers, geographic coordinates, or combinations thereof.

[0052] Examples of characteristic categories that describe odor

[0053]

[0054] Characteristic categories depend on the type of input data. Some characteristic categories can apply to multiple types of input data. For example, a temporal category (describing the persistence of input data) can apply to sound (audio), visual input (light, color, etc.), and other aspects.

[0055] Values (e.g., numbers, words, colors, etc.) of characteristic categories can be calculated by input processor 130a according to measurements or analysis of different output data parameters. For example, characteristic categories of sound input can be described by parameters shown in the following examples of sound characteristic categories:

[0056]

[0057] Individual odors can be classified according to characteristic categories in relationships, so that a particular odor will be associated with a particular description of a characteristic category. For example, a particular odor can be associated with a particular value in a temporal characteristic category. Within the scope of the present invention, a characteristic category refers to an odor descriptor associated with an odor. The following table is an example of sound input data and its associated odor descriptors (odor characteristics) for odors. For example, odors can be ordered by the following odor categories and sound input table, where the top odor represents "most" on the scale and the bottom represents "least."

[0058]

[0059] The input receiver 120 can receive input data from a user, the surrounding environment, other devices, or its own storage. For example, a user can provide input data by typing, scanning a document, uploading a document to the system, speaking into a microphone, and various other methods. The input receiver 120 can also collect input data from the surrounding environment, such as noise and light levels, music, radio frequencies, etc. Input data can also be provided to the input receiver 120 by another device, such as a mobile device through wireless communication, or from a network or internet location containing data. The input processor 130a can be a computer, mobile device, cloud computing device, or other computing or microprocessing device, as well as peripherals such as a display, keyboard, touchpad, stylus, and other peripherals. The input receiver 120 can also include various instruments for receiving, sensing, measuring, or detecting input data, such as microphones, temperature sensors, light / dark sensors, color sensors, radio frequency sensors, spectral analyzers, audio analyzers, vision systems and cameras, facial recognition, microphones, text recognition, speech recognition, image recognition, biometric sensors, etc. In some embodiments, a device can be used as both the input receiver 120 and the visual output device 130, for example, a monitor with touch screen functionality.

[0060] In one embodiment of an automated scent creation process, the input receiver 120 can also receive input data of previously created scent generators (or recipes) on its own. This embodiment can continuously generate new scent recipes based on internally provided input data without the need for external input.

[0061] Input data can be questionnaire answers, selected price ranges, selected ingredients (e.g., specific scents, scent categories, natural or synthetic, etc.), user inputted data, social media data, biometric feedback, financial data, stock exchange data, weather data, personal / emotional data, athletic data, sound data, scent data, sensor data, image data, and combinations thereof. A user can generate data using a mobile application. For example, the mobile application can have a questionnaire for the user to provide answers. The answers are then transmitted to the input processor 130a. Additionally, a user can directly input data to the input processor 130a. Alternatively, the input processor 130a can receive data in the form of social media data, biometric feedback, stock exchange data, weather data, personal emotional data, athletic data, sound data, scent data, sensor data, image data, etc.

[0062] The input processor 130a ingests and analyzes the input data. For example, for sound input data, the input processor 130a can measure different parameters that describe the sound ("sound descriptors") such as total energy, loudness, spectral decay, spectral spread, spectral skew, perceptual spectral centroid, harmonic energy, noise energy, noisiness, dissonance, perceptual spectral mean, sharpness, spectral flatness, harmonic energy, etc. For example, for sound input data, the input processor 130a can analyze the context of the song. For visual input data (e.g., images, videos, surroundings, etc.), the input processor 130a can analyze data for different colors, color hue, lightness, luminosity, content in the scene, presence and number of people, whether the image is of an urban or natural environment, and various indicators ("visual descriptors"). For people (whether in an image or in the surroundings), the input processor 130a can analyze facial expressions and emotions and assess and assign values (e.g., on a sliding scale) for gender, ethnicity, race, age, etc. ("personal descriptors"). For textual input, the input processor 130a can analyze the source, context, and any known associations therewith.

[0063] Based on the analysis of the input data, the input receiver 120 creates a description of the input data. The description can be numerical, textual, or a combination of both. For example, for sound input data, the input processor 130a will assign numerical values to several categories that describe the characteristics of the sound input data. Such categories can be 1) temporal characteristics, 2) energy characteristics, 3) perceptual characteristics, and 4) harmonic characteristics. As shown in the table of sound characteristic categories, the numerical values assigned to each characteristic category will be based on the analysis of the appropriate sound descriptors that represent each characteristic category. Further, as shown in the table, the numerical values represent the level of each characteristic in the sound input data. For example, the numerical value for the temporal characteristic category will represent the sound input data on a scale of most persistent to least persistent (e.g., a high numerical value represents a long sound, a low numerical value represents a short sound, and vice versa).

[0064] Likewise, for image (or other visual) input data, the input processor 130a creates a description of the input data by assigning numerical values to several characteristic categories based on the visual descriptors and personal descriptors (if there are people). Such characteristic categories can include brightness, hue, palette, contrast, people, nature, and emotion (if there are people).

[0065] In addition to numerical values, the input processor 130a can also assign text descriptors to the input data. For example, text descriptors may include descriptive words such as "bright," "blue," "fast," "rapid," "warm," "emotion," "sad," "green," "gray," "sunshine," "forest," "wild," "dissonance," "melody," etc. The input processor 130a can also associate other text descriptors with exemplary text descriptors from the previous sentence based on the input data. For example, the "gray" descriptor can be associated with other descriptors such as "boring" and / or "risk-averse."

[0066] Based on the analysis performed by the input processor 130a, the algorithm associates input data descriptors with odor descriptors (i.e., feature categories) and creates a "prescription" (also called a formula or product) that mixes different odors (single components or compounds). Based on the description of the feature category (numerical, textual, or other), the algorithm selects different odors and the amount of each odor to be assigned. For example, for long-duration sound input data (such as in the time feature category), the algorithm processor might select the "ether" odor and choose the amount of odor based on a pre-programmed algorithm. Based on the harmony, perception, and energy feature categories of the same sound, the algorithm processor might select different amounts of the following odors: woody, green, ether, damp, soil, dander, animal, floral, and luminescent, thus forming... Figure 10 The prescription is shown. The input processor 130a and algorithm can be followed... Figure 7 Run the flowchart shown.

[0067] In the aforementioned algorithm, the input audio file is selected and analyzed based on the sound feature categories in the example table describing odor feature categories. The analysis generates a configuration for each feature category. In one example, each feature category configuration includes a "pool," an "index," and "drops." The configurations for each feature category are combined into a single configuration, which is then saved as a new product / recipe.

[0068] The system embodying the algorithm shown in the diagram above can select (e.g., randomly or non-randomly) a number (e.g., 3) of input data audio files from existing pre-stored audio files (e.g., 450 files). The existing audio files are then divided into smaller pools (e.g., 50 files). Each pool is associated with a specific odor dispenser 150 or container 1151.

[0069] For each sound descriptor, the algorithm can perform the following steps:

[0070] 1) Determine from which pool to select files for each sound descriptor. This is the "pool" value in the configuration.

[0071] 2) Select a file from the selected pool. This is the "index" value.

[0072] 3) Calculate the number of drops in the scent recipe for each sound descriptor.

[0073] In one example, the process of creating a fragrance product is started by randomly selecting 3 input audio files, although more or fewer audio files can also be selected. The audio files can be selected by a user or received by the input receiver 120 (e.g., as a file, through a microphone, or other method).

[0074] To select a pool for each sound descriptor, the algorithm calculates the average of the sound descriptors for each input audio file. This calculation yields a file with the highest average, a file with the lowest average, and a file with a value between the highest average and the lowest average. The difference between the highest value and the lowest value is divided by a predetermined number. In this example, the predetermined number is 9, corresponding to the number of sound descriptors or the number of scents in each scent category in the sound input data, as shown above. If the middle value is below the median, the algorithm selects the first integer below the median on the scale of 9. If the middle value is above the median, the algorithm selects the first integer above the median on the scale of 9. This number determines which pool the algorithm will select a file for a particular sound descriptor from. The algorithm repeats the process of selecting a pool for each sound descriptor. Each pool can be associated with a particular scent dispenser 150 or container 1151.

[0075] To select an index for each sound descriptor (e.g., a number corresponding to a file in the selected pool), the algorithm calculates the median of the sound descriptors for each input audio file. Then, the algorithm subtracts the lowest median from the highest median for each sound descriptor and divides the number of files by the result, yielding a scale where the highest median corresponds to the highest possible index and the lowest median corresponds to the lowest index. For example, to determine the scale, the algorithm can decide on a straight line in a Cartesian coordinate system (e.g., X, Y) defined by the X, Y pairs of (highest median, highest index) and (lowest median, lowest index). In the next step, the algorithm calculates a new median of the previously calculated medians (“Median.new”). In the example with three medians (i.e., three input audio files), Median.new will be the middle value. Then, the algorithm determines the index corresponding to Median.new by mapping Median.new to the scale determined above (e.g., the X-Y straight line). The resulting number represents the index, corresponding to a file in the pool.

[0076] To select the number of drops for each sound descriptor (e.g., a particular amount of scent determined by the above pool), the algorithm calculates as follows. The algorithm calculates the average of the average (z value) of each sound descriptor (calculated as described above). The algorithm then maps z to a scale of the number of files in the pool (e.g., 50), which can be the maximum and minimum values for that sound descriptor. The algorithm subtracts z from the selected index (e.g., audio file number) calculated above and converts the resulting number to an absolute number. The resulting absolute number x represents the number of drops of scent for each sound descriptor.

[0077] After the configuration for each sound descriptor is calculated by determining the above pool, index, and number of drops, the algorithm combines the individual configurations. The algorithm adds the x (number of drops) values for all sound descriptors to calculate the percentage of sound descriptors in the current generated fragrance (i.e., product) recipe. Because each pool is associated with a particular scent dispenser 150, the number of drops associated with each pool (i.e., scent) is calculated as a percentage of the total number of drops in the recipe. For each scent descriptor, this percentage is calculated as an absolute volume amount of the ingredient (e.g., scent) for each scent dispenser 150 so that the desired amount is synthesized in the correct proportions. According to Figure 8 The flowchart shown can be used to program the processor 130a and algorithm to associate the input data with scents.

[0078] Each scent amount of the plurality of scents 140 is dispensed from the plurality of scent dispensers 150 into the container 180. The container 180 is transported on the conveyor belt 160 so that the container 180 is movable to receive each scent of the plurality of scents 140 from each of the plurality of scent dispensers 150. The plurality of motion sensors 170 direct the container 180 on the conveyor belt 160. The input processor 130a generates information and a unique code for the label 192. The label 192 is affixed to the container 180. The lid 210 is secured to the container 180. Figure 6 is an example of an algorithm for dispensing a particular amount of scent.

[0079] In another embodiment, the system can enable a user to convert a scent to a specific sound. In this embodiment, the input processor 130a computes data to generate a sound. The at least one sound output device 220 outputs the sound. The input processor 130a converts scent attributes to sound attributes. The scent attributes include (1) longevity, (2) physical presence, (3) style, and (4) shape / aesthetics. Longevity refers to the persistence or volatility of a scent. Longevity can be converted to sound attributes (a) total energy, (b) loudness, and (c) spectral decay. Physical presence refers to the spread of a scent. Physical presence can be converted to sound attributes (a) spectral spread, (b) spectral skew, and (c) perceived spectral change. Style refers to the pleasantness of a scent compared to the destructiveness. Style can be converted to sound attributes (a) harmonic energy, (b) noise energy, (c) noisiness, and (d) dissonance. Shape / aesthetics refers to the shape of a scent, such as linear, sharp, or smooth. Shape / aesthetics can be converted to sound attributes (a) perceived spectral centroid, (b) sharpness, (c) spectral flatness, and (d) harmonic energy. The input processor 130a outputs a sound using the sound output device 220 based on the sound attributes converted from the scent attributes.

[0080] The following recipe table is a formulation of two products, PROD_A and PROD_B, in one embodiment of the present invention. As described throughout this disclosure, the formulation can be input data. Each INGR_1, INGR_2, etc. is the percentage of each ingredient (or scent) 150b by weight ("ingredient percentage") of the total weight of PROD_A and PROD_B. Alternatively, the ingredient percentage can be a volume percentage. Each product can include as many ingredients as the user desires or wishes. For example, a perfume typically contains 5 to 60 ingredients, but the number of ingredients can be fewer or more. Other products (shampoo, beverage, etc.) can include different numbers of ingredients.

[0081] Product name INGR_1 INGR_2 INGR_3 INGR_4 INGR_5 INGR_N PROD_A 3.932％ 1.878％ 0.333％ 1.100％ 3.000％ A_N% PROD_B 0.150％ 0.150％ 1.995％ 0.210％ - B_N%

[0082] Recipe Table

[0083] In one embodiment of the present invention, as shown in Figure 14 FIG. 1, the dispenser 150 can be a hard container (e.g., metal, glass, plastic, or a combination thereof), a vacuum soft container (bag) 150a, or a vacuum soft container 150a within a hard container. The vacuum soft container 150a helps prevent evaporation and / or oxidation of the scent. The vacuum soft container 150a can be suspended in the hard container and is easily replaceable due to its hydraulic connectors, valves, and taps. The dispenser 150 can be equipped with output devices, such as a display, to provide a wide range of information to the user. These include, but are not limited to, user information, scent information, machine status information, audio video, (scannable) graphics, etc.

[0084] In one embodiment of the present invention, as shown inFigure 11 and 24 As shown, the dispenser manifold 200 can be configured with eight dispensers 150 arranged in a circle on it. Dispenser needles 1162 are bendable by 90°, and the tips of needles 1163 converge in a circle below the center of the manifold 200. This allows multiple dispensers 150 to be used simultaneously, speeding up dispensing time. This is a representative embodiment of eight dispensers arranged in a circle, but the scope of the invention is not limited to this embodiment. For example, there can be fewer or more dispensers arranged in a different manner (such as four dispensers arranged in a square), or the needles 1163 can be unbent or bend at an angle less than or greater than 90°. The needles 1163 can be any dispensing needle, nozzle, pipe, valve, faucet, or other device that allows dispensing of the component 150b, provided that its accuracy, precision, or flow characteristics (such as high / low speed, atomization, spray, etc.) meet the requirements. The inner diameter of the needles 1163 is preferably in the range of 0.05 mm to 70 mm.

[0085] In another embodiment of the invention, such as Figure 9 As shown, the odor dispenser 150 may include multiple storage bags 1151, each containing ingredient 150b, in fluid communication with the dispensing station 1150. The dispensing station 1150 may be mounted on the frame 110. The storage bags 1151 may be vacuum-sealed flexible containers 150a, other types of rigid containers, or containers not stored under vacuum. The storage bags 1151 may be housed within the ingredient storage chamber 155, such as... Figure 14 , 15 As shown, it is fixed to the component rack 156 by hooks, screws, crimping or other methods.

[0086] like Figure 15 As shown, the storage bag 1151 may include an ID tag 158, which may take the form of an electronic chip (e.g., an RFID tag, NFC, etc.), a barcode, a colored shape, alphanumeric characters (e.g., strings, codes, plain text, etc.), and various other forms of identification known in the industry. The ID tag 158 may include information about the odor 150b in the storage bag 1151, such as odor type, production date, source, manufacturer, batch number, concentration of odor 150b, identification of other components mixed with odor 150b (e.g., alcohol, base liquid, multiple pure ingredients, etc.), and various other information. The ID tag 158 may also include information about the storage bag 1151, such as type, material, production date, the odor that must be stored in the storage bag 1151, the number of times the storage bag has been used, and various other information. The information in the ID tag allows for high-precision tracking and identification of the odor of a specific batch used to fill a specific container. This can be applied in many ways, such as improving product safety, facilitating defect tracking and elimination, and various other advantages.

[0087] In one embodiment, the storage bag 1151 can be a bag 150a with a size ranging between 100 ml - 2.5 L. In certain embodiments, the storage bag 1151 can be smaller or larger in size. The bag 150a is preferably made of material that is polytetrafluoroethylene (ETFE), with chemical inertness (e.g., reducing the risk of odor or residue 150b diffusion); resistance to chemicals, electricity, and high-energy radiation; self-cleaning (due to its non-stick surface); soft, fully foldable (e.g., avoiding mixing with air or other materials, allowing full evacuation of ingredients and reducing loss); recyclable. Many of the properties of ETFE can remain constant over a range of temperatures, which can be helpful in storing different ingredients (e.g., with different corrosive properties) in environments with temperature variations (e.g., long-term cold or refrigeration, dispensing at higher temperatures). Depending on the ingredient properties, overall system, cost, and other factors, the bag 150a can also be made of other materials than ETFE.

[0088] The scent dispenser 150 can also include a display to show information to the user, including scent information, recipes, dispensing status, and other information. The scent dispenser 150 can also include an input receiver 122. The scent dispenser 150 can also include indicators in the form of lights or sound, indicating dispensing status, alerts, errors, notifications, and other information.

[0089] The ingredient storage compartment 155 can be equipped with output devices (e.g., displays) to provide a wide range of information to the user. This includes, but is not limited to, user information, scent information, machine status information, audio video, (scannable) graphics, etc. The ingredient storage compartment 155 can be mounted on the frame 110, or located in a different location. The ingredient storage compartment 155 and ingredient rack 156 can be made of any suitable material, and they are separate structures, the ingredient storage compartment 155 can be composed of only the ingredient rack 156.

[0090] A reader 157 can be mounted on the ingredient storage compartment 155, ingredient rack 156, or both, to obtain information from the ID tag 158 on the storage bag 1151. The reader 157 can be an RFID reader, a barcode scanner, a scanner capable of recognizing characters, an OCR device, or any other type of reader or sensor capable of obtaining information from the ID tag 158.

[0091] As Figure 17 and 25As shown, the dosing station 1150 can include a manifold 200 that receives a plurality of dosing controllers, which can be pumps 1160, valves 1165, or any other device that dispenses a quantity of a scent required for a particular recipe. Each dosing controller is in fluid communication with a storage bag 1151 through a dosing controller inlet. Each dosing controller can dispense an ingredient 150b from the storage bag 1151 into a container 180 through a dosing controller outlet. In different embodiments, each dosing controller can be in fluid communication with one or more storage bags 1151, or one or more storage bags 1151 can be connected to one dosing controller 1160, 1165, or multiple dosing controllers can dispense the same scent 150b. The dosing station 1150 can further include a filling platform 1159 that supports the container 180 such that an opening of the container 180 can receive an ingredient 150b from the dosing controller outlet. The dosing station 1150 can further include a sensor for detecting whether the container 180 is properly placed on the filling platform 1159.

[0092] In one embodiment, the dosing station 1150 includes a manifold 200 that receives a plurality of dosing controllers, which include pumps 1160 and needles 1163 for dispensing an ingredient 150b into a container 180. The manifold 200 is configured to position the plurality of pumps at an angle such that the pump outlets are oriented downward and toward the filling platform. The needles 1163 of the plurality of pumps can be configured (e.g., by varying their length, bending them, etc.) such that all of the needles 1163 are positioned directly above the opening of the container 180 and form a circle having a circumference that is less than the opening of the container 180. This configuration of the manifold 200, the plurality of pumps 1160, and the needles 1163 can allow the plurality of pumps to be placed in the same dosing station, allowing multiple scents to be dispensed into a container 180 simultaneously. For example, by varying the size of the manifold 200, the angle at which it receives the plurality of pumps 1160, and the length and bend of the needles 1163, the dosing station 1150 can include a greater or lesser number of pumps 1160, allowing a greater or lesser number of scents to be mixed simultaneously in one dosing station 1150.

[0093] Each of the plurality of pumps 1160 can deliver a predetermined amount of scent 150b on each pump stroke or each pump cycle (e.g., every 100 milliseconds). To dispense the amount of scent determined by the input processor 130a according to the recipe, the pump dispensing the scent will work the strokes or time required to deliver the amount of scent. In a preferred embodiment, the ingredient 150b enters the pump inlet 1161, and with each stroke of the pump 1160, a predetermined amount of ingredient 150b is delivered from the pump inlet 1161 to the pump outlet 1162 and through the needle 1163 into the bottle 180. In one embodiment, the dosing station 1150 includes a diaphragm pump with a nominal stroke volume of 15 milliliters, which dispenses 15 milliliters of scent 150b from the storage bag 1151 into the container 180. In another embodiment, different dispensing volumes per pump stroke can be required for different ingredients, particularly for larger volumes, such as cosmetics, shampoo, soft drinks, etc.

[0094] In one embodiment of the present application, the dosing station 1150 includes a heating system 1170. The heating system 1170 maintains the temperature of the ingredient 150b at a predetermined dispensing temperature Td, ensuring that the viscosity of the ingredient 150b is appropriate, the flow rate per pump stroke is consistent, and the volume of 150b dispensed per stroke of the pump 1160 is consistent. In a preferred embodiment, we have found that setting the dispensing temperature Td in the range of 30-35°C, preferably about 35°C, can achieve flow rate accuracy of about 0.1%. The heating system 1170 can include a heating element 1171, a heating block 1172 surrounding the pump inlet. The heating element 1171 heats the heating block 1172, which transfers heat to the pump inlet and / or the pump itself. The heating block 1172 is preferably made of a heat-conductive material such as aluminum. The heating element 1171 can be a resistive heating element, an infrared or other radiant heating element, or a pipe circulating a heated fluid. The heating system 1170 can use temperature sensors, processors (such as 130a or others) implementing temperature control algorithms, and other hardware and software components to regulate and maintain the dispensing temperature.

[0095] In one embodiment of the present application, the ingredient storage chamber 155 is pressurized and exerts pressure on the soft container 150a. In this embodiment, the pressure in the ingredient storage chamber 155 can force the contents of the soft container 150a to flow to the dosing station 1150 and into the container 180 without the need for the pump 1160. The ingredient storage chamber 155 can include a pressure sensor that works with the control system and an air compressor to pressurize the holding tank to maintain consistent flow.

[0096] In one embodiment of the present application, the plurality of ingredient controllers comprise valves 1165 instead of pumps 1160. The valves are calibrated to know the volume of each ingredient in a unit of time that the valve is open (e.g., 100 milliseconds). The valve can be held open for a specific time to dispense the required amount of ingredient 150b through the inlet, outlet, needle 1163, and into the bottle 180.

[0097] In one embodiment, the percentage of ingredients is expressed as a percentage by weight of each ingredient 150b, and the weight ("Wt.") of each ingredient to be dispensed is calculated from the percentage by weight and the weight required by the prescription. The ingredient controllers 1160, 1165 are calibrated to deliver a consistent amount of ingredient 150b per stroke of the pump 1160, or per unit of time that the pump 1160 pumps, or per unit of time that the valve 1165 is open. The calibration data is stored in a calibration table, an example of which is shown in the following table.

[0098]

[0099] The above table is an example of a calibration for two ingredients, INGR_1 and INGR_2. In this table, Wt. is the mass of the ingredient to be dispensed in grams ("g"), p (rho) is the density of the ingredient in grams per cubic centimeter ("g / cc") at the dispensing temperature (Td), and v is the volume of the ingredient in milliliters (ml) corresponding to the required weight (Wt.) to be dispensed. For example, by identifying the ingredients 150b contained in each storage bag 1151 (including pure ingredients, mixtures of pure ingredients, priming fluid, and combinations thereof), the concentration and weight in the prescription, and based on the information of the required volume determined using the calibration table, the system of the present application can determine the valve opening and the pump duration, or the number of pump strokes required to dispense the appropriate amount of ingredient 150b. Alternatively, the volume can be determined using the weight and density formula, for example: v = Wt. / p.

[0100] The puck 162 can be of any shape to accommodate containers 180 of any shape within its boundaries and to allow the use of different sizes of containers 180 on the same system of the present application. The pucks 162 used in the system of the present application are preferably of the same outer dimensions so that the pucks can be moved along the dispenser track 161. For example, Figure 23As shown, the disc 162 includes an aperture 162a for placing a container 180. The aperture 162a does not completely penetrate the disc 162. The depth of the aperture 162a is determined by the height of the container 180 used. This allows the disc 162 with the aperture 162b to transport containers of different heights, so that the opening of the container is at the same height regardless of the height of each container 180. For example, this ensures that when containers of different heights are placed together with the corresponding disc 162 on the filling platform 1159, the container opening is always at the same height below the dispensing controller outlet. The shape and dimensions (such as width, diameter, etc.) of the cross-section of the aperture 162 may vary depending on the size and shape of the container 180 used in the system according to the invention, to facilitate the use of containers 180 with different cross-sectional shapes and / or dimensions. The disc 162 may include a weight 162c, for example, if the vials used need to be raised, the center of gravity is raised accordingly and the risk of tilting is increased, or for various other reasons, the weight 162c can improve stability. The disk 162 can be made of any suitable material or combination of materials.

[0101] Disk 162 may also include disk ID 162c (such as RFID, NFC, QR, barcode, etc.) which can be used to track the progress of container 180 in disk 162 and confirm the completion of production orders.

[0102] In one embodiment of the present invention, such as Figure 28-31 As shown, the capping system 205 used is adaptable to caps 210 of different sizes and shapes. Cap 210 can be a sprayer cap with a suction tube, such as... Figure 12 As shown. Alternatively, cap 210 can be a cap without spray capability, such as... Figure 3 As shown. For example, cap 210 may include a cap, a sprayer, and a straw 210a. The capping system in one embodiment of the invention is applicable to caps 210 with straws 210a of different lengths. Capping system 205 may include a frame 205a, a cap compartment 2051, a cap dispenser 2052, a cap holder 2053, a cap lifter 2054, and a cap straw guide 2055. Frame 205a may be part of frame 110 or a separate frame.

[0103] The cap 210 is placed in the cap compartment 2051. The cap compartment 2051 is movably mounted on the capping system frame 205a and can be removed for refilling or replacement. The cap compartment 2051 can accommodate different types of caps 210, or caps with longer or shorter straws 210a, or straws 210a with different diameters. The cap 210 advances along the cap compartment 2051 in the direction of the cap dispenser 2052.

[0104] The cap dispenser 2052 provides a cap 210 to the container 180 from the cap compartment 2051. The cap dispenser 2052 can be... Figure 28 and Figure 31 The illustrated channel-type gate system includes a channel 2052a, each channel equipped with a gate 2052b. When the corresponding gate 2052b is opened, each cap bin 2051 delivers a cap 210 into the channel 2052a, transporting the cap 210 from the desired cap bin to a cap holder 2053, which then moves laterally to receive the cap 210. In another embodiment, the cap dispenser 2052 may be... Figure 31 The channel or funnel-type gate system shown allows the cover 210 to be conveyed from the desired cover bin through channel 2052a or through funnel 2052c to the cover holder 2053.

[0105] The cap holder 2053 receives caps 210 from the cap dispenser, aligns them with the opening of container 180, and places them on container 180. The cap holder 2053 is vertically movable to deliver caps 210 to the opening of container 180 and can also be repositioned (e.g., by rotation) so that the straw 210a is perpendicular to container 180. In some embodiments, the cap holder 2053 is not vertically movable or rotatable and may also include a cap lifter 2054, which is vertically movable to deliver caps to the container, or rotatably movable to reposition caps, or both vertically and rotatably movable.

[0106] The sealing system 205 may also include a straw guide 2055 to ensure that the straw 210a is correctly placed on the container 180. The straw guide 2055 is movable and positioned above the container opening so that the guide "feeds" the straw into the opening of the container 180. The straw guide is retractable to allow the cap 210 to be placed on the container 180. Figure 29 As shown, the straw 210a can be bent outwards so that when the cap 210 is aligned with the opening of the container 180, the bottom of the straw 210a is not aligned with the container opening. The straw guide 2055 facilitates the application of the cap 210, especially when the straw 210a is long and has a large outward bend, or when the diameter of the bottle 180 opening is small. The straw guide 2055 can be a gripper arm (e.g., part of a dispenser, holder, or separate device), or a linear guide, funnel, or any other device known in the art.

[0107] In one embodiment of the present invention, such as Figure 32As shown, the capping system 205 can include a crimping tool 211, which can be used to tighten the cap 210 onto the container 180 if a non-removable cap 210 or a water-tight cap is desired. The crimping tool 211 can include a crimping machine lifter 211a and a crimping machine 211b. The crimping machine lifter moves the crimping machine 211b over the cap 210, and the crimping machine 211b secures the cap 210 onto the container 180 by applying pressure to the cap. In other embodiments of the present application, the crimping machine 211b can secure the cap 210 onto the container 180 by rotating the cap 210 to engage threads on the cap 210 with threads on the opening of the container 180.

[0108] In one embodiment of the present application, the scent design generation system 100 is equipped with a plurality of exit stations 230, as shown. Figure 16 The conveyor 160 can direct the container 180 to the desired exit station 230. The exit station 230 is equipped with an effector that can remove the container 180 from the conveyor 160. The exit station 230 can be equipped with an output device (e.g., a display) to provide information to the user. The exit station 230 can include a disc ID reader 232 to read information stored on the disc ID 162c.

[0109] The exit station 230 can include a platform and a hook 231 mounted on a linear guide (driven by a rotary effector). The conveyor 160 places the bottle in front of the exit station with the hook extended. The exit station then retracts the hook to remove the bottle from the conveyor 160.

[0110] Figure 4 、 Figure 5 and Figure 18 A container dispensing system 300 in one embodiment of the present application is illustrated, including a supply conveyor 301, a supply track 302, a plurality of supply track dividers 303, a plurality of supply track sensors 320, a plurality of gates 330, a supply staging area 304, and an elevator 350. The supply track dividers 303 define one or more supply tracks 302 that transport the containers 180 in segments. The supply conveyor 301 can include a plurality of conveyors, such as conveyor belts, ball or roller conveyors, or other conveyors, e.g., a dedicated conveyor for each supply track. In alternative embodiments, the supply conveyor 301 can include a single conveyor with its upper surface divided into supply tracks by the track dividers.

[0111] The supply track sensors 320 can be placed on the track 302 to detect the presence of a container 180 on the supply track 302. The supply sensors 320 are preferably photoelectric sensors, including emitters, receivers, and / or beam transducers / reflector.

[0112] Gate 330 holds or releases containers 180, allowing them to advance from conveyor belt 301 to supply transfer area 304. Figure 18 It is a gate that can rotate to propel the container 180 forward. When the gate 330 is stationary, it prevents the container 180 from moving forward.

[0113] like Figure 19 As shown, container 180 moves from supply transfer area 304 to lifting platform 351 of elevator 350. Supply transfer area 304 may be a power transmission mechanism for transporting container 180 to lifting platform 351, or the container may move under gravity. In one embodiment, transfer pusher 340 is used to push container 180 onto lifting platform 351. Pusher 340 preferably includes an arm, a rotary actuator, and / or a limit switch.

[0114] Figure 20 and Figure 21 This is one embodiment of a lift 350. The lift 350 includes a lift platform 351, a platform edge 352, a lift base 353, and a spring 354. The lift 350 transports a container 180 onto a dispenser track 161 and a conveyor belt 160. The lift platform 351 houses / supports a disc and is fixed to the lift base 353. The platform edge 352 is movably fixed to the base 353 by the spring 354. The spring 354 holds the edge 352 extending above the surface of the platform 351 to secure the container 180 to the platform. The platform includes an edge to ensure that the bottle does not fall during transport or reception. When the lift platform is aligned with the dispenser track 161, the edge 352 will press against the bottom of the dispenser track 161, compressing the spring 354 and lowering the height of the edge 352, thereby releasing the container 180 into the dispenser track 161.

[0115] In one embodiment of the present invention, such as Figure 12 As shown, the conveyor belt 160 has clamps 164 for securing the disc 162 containing the container 180. Furthermore, the clamps 164 maintain the stable position of the conveyor belt 160 as it advances. As the conveyor belt 160 advances, the clamps 164 transport the container 180 along the surface 161a of the distributor track 161. In this embodiment, the distributor track 161 is formed between the conveyor belt 160 and the guardrail 161b. The surface 161a is preferably HDPE, which reduces friction and facilitates the movement of the container 180 along the track, but the surface 161a can be made of any other low-friction material or treated with friction-reducing agents or products. The conveyor belt 160 moves the disc containing the container through one or more dispensing stations 1150, capping stations 205, crimping stations 211, labeling stations 195, exit stations 230, etc.

[0116] The position of the conveyor belt 160 is detected by sensors 165. The sensors 165 provide information to the control system / computer when the position of the conveyor belt is such that a bottle 180 can be at the fill platform 1159 of a station 1150. For example, the sensors 165 can be fork sensor assemblies, as shown in Figure 22 The sensors 165 can include two sensors 166, each contained in one of the prongs of the fork assembly, for detecting the position of the pallet. In order to ensure that the conveyor belt 160 is properly positioned so that a container 180 can be present at the fill platform 1159, both fork sensors must detect the presence of a pallet (e.g., there is a pallet aligned with each fork sensor). The sensors 165 can be any type of sensor capable of detecting position, such as, for example, photoelectric monitors, proximity sensors, switch sensors, etc.

[0117] In one embodiment of the present application, as shown in Figure 26 a horizontal (or flat) conveyor belt 160 can be used to transport containers along the distributor track 161. In this embodiment, the distributor track 161 is formed in the surface 161a of the conveyor belt 160. In other embodiments of the present application, as shown in Figure 27 a supply wheel conveyor transports the containers 180 to the fill platform 1159. The supply wheel conveyor can have openings so that the containers 180 can be placed and transported between stations.

[0118] While all embodiments have been described with reference to a conveyor belt, it should be understood that the present application is not limited to such a description and that any other conveyor belt or conveyor system known in the art can be used, such as, for example, a roller-type, a ball-type, a pulley-type, a chain-type, a disc-type, etc. The conveyor belt can be powered, gravity driven, or a combination of both. While embodiments of the present application have been described with reference to a conveyor belt 160 with pallets 164, it should be understood that depending on the style or type of conveyor belt used and the characteristics of the containers 180 or discs 162 (e.g., size, weight, speed, etc.), certain embodiments can not require pallets 164.

[0119] While the present application has been described with reference to the examples, it is understood that various changes can be made and equivalents can be substituted for elements thereof without departing from the spirit and scope of the application. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the application without departing from the scope thereof. Therefore, it is intended that the application not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this application, but that the application include all embodiments falling within the scope of the appended claims. Furthermore, unless otherwise noted, the terms first, second, etc. do not denote any ordinal, but are used to distinguish one element from another.

Claims

1. A generated scent design system, comprising: a frame; an input receiver; an input processor; a dispenser; a receptacle; and a filling platform; wherein the dispenser comprises: a dosing station; and a storage chamber; wherein the dosing station and filling platform are mounted on the frame; wherein the dosing station comprises a plurality of pumps; wherein each pump is associated with a respective heating system thereof; wherein the respective heating system regulates a temperature of the pump associated therewith; wherein the storage chamber comprises a plurality of scent storage bags; wherein each scent storage bag contains a respective scent of a plurality of scents; wherein each pump comprises: an inlet; and an outlet; wherein each pump is associated with a respective scent thereof; wherein each pump is in fluid communication with a scent storage bag containing the respective scent via the inlet; wherein each pump dispenses the respective scent via the outlet according to a recipe comprising amounts of respective scents of the plurality of scents; wherein the receptacle is movably positioned on the filling platform to receive the respective scents of each pump; wherein respective scents of the plurality of scents are associated with one or more scent descriptors of a plurality of scent descriptors; wherein the plurality of scent descriptors comprise processable characteristic categories associated with respective scents of the plurality of scents, the processable characteristic categories selected from a group comprising sound temporal characteristics, sound energy characteristics, sound perceptual characteristics, sound harmony characteristics, visual color associations, visual brightness, visual chroma, luminosity, facial expressions, emotions, gender, ethnicity, age, olfactory domains, and combinations thereof, the plurality of scent descriptors excluding information for tracking and identifying a particular batch of a scent; wherein the input receiver is configured to receive input data comprising one or more of sound data, visual data, textual data, and personal data; and wherein the input processor is configured to analyze the input data to determine one or more input data descriptors; wherein the one or more input data descriptors are selected from a group comprising sound descriptors, visual descriptors, personal descriptors, and combinations thereof; wherein the sound descriptors are selected from a group comprising sound temporal characteristics, sound energy characteristics, sound perceptual characteristics, sound harmony characteristics, and combinations thereof, the visual descriptors are selected from a group comprising brightness, chroma, luminosity, and combinations thereof, the personal descriptors are selected from a group comprising facial expressions, emotions, gender, ethnicity, age, and combinations thereof; wherein the input processor is configured to associate the one or more input data descriptors with one or more scent descriptors of the plurality of scent descriptors; and wherein the input processor is configured to generate a recipe comprising amounts of respective scents according to the one or more scent descriptors.

2. The generated scent design system of claim 1, further comprising a fixed receptacle carousel.

3. The generated scent design system of claim 1, further comprising a dispenser manifold; the dispenser manifold is configured to receive the plurality of pumps to simultaneously dispense respective scents to the receptacle. wherein ​ 4. The scent design generation system of claim 3, further comprising a puck holder.

5. The scent design generation system of claim 4, further comprising: a dispenser track; and a conveyor belt; wherein the conveyor belt transports the container along the dispenser track such that the container is movably positioned on the filling platform to receive the respective scent from the plurality of pumps. the conveyor belt comprises a plurality of jaws; 6. The generating an odor design system of claim 5, wherein, wherein the plurality of jaws can accommodate the puck on the dispenser track. the conveyor belt is a horizontally rotating conveyor belt.

7. The generating an odor design system of claim 5, wherein, 8. The scent design generation system of claim 5, further comprising a labeling station; the labeling station comprises: wherein a label printer; and a label applicator; wherein the input processor generates label information; wherein the label printer prints the label; and wherein the label applicator applies the label to the container.

9. The scent design generation system of claim 5, further comprising: a capping system; and a crimper; wherein the capping system places a cap on the container; and wherein the crimper crimps the cap on the container.

10. The scent design generation system of claim 5, further comprising a container dispenser; the container dispenser transports the container onto the dispenser track; wherein the container dispenser comprises: wherein a supply conveyor; a supply gate; and a supply lift comprising a supply landing; wherein the supply conveyor moves the puck containing the container onto the supply landing; wherein the supply gate regulates movement of the puck containing the container from the supply conveyor to the supply lift; wherein the supply lift transports the puck containing the container to the dispenser track; and wherein the supply landing supports the puck containing the container on the supply lift until the puck containing the container reaches the conveyor belt. the respective scent is a fragrance ingredient. the respective scent is a beverage ingredient selected from the group consisting of an alcoholic beverage ingredient, a non-alcoholic beverage ingredient, and combinations thereof.

11. The generating an odor design system of claim 5, wherein, the respective scent is a personal product liquid ingredient.

12. The generating an odor design system of claim 5, wherein, 14. The scent design generation system of claim 5, further comprising an exit station comprising a container hook; 13. The generating an odor design system of claim 5, wherein, the container hook removes the container from the conveyor belt. each scent storage bag comprises an ID tag; wherein, wherein the storage chamber further comprises a reader; 15. The generating an odor design system of claim 1, wherein, wherein the ID tag comprises information related to the respective scent; and wherein the reader can read the information related to the respective scent from the ID tag. the plurality of scent storage bags are vacuum soft containers. each respective heating system comprises:

16. The generating an odor design system of claim 1, wherein, a heating element; 17. The generating an odor design system of claim 1, wherein, a temperature sensor; a heat transfer medium; and a controller; wherein the heat transfer medium transfers heat from the heating element to the respective pump.

18. A scent design generation system, comprising: a frame; an input receiver; an input processor; a dispenser; a container; and a filling platform; wherein the dispenser comprises: a dosing station; and a storage chamber; wherein the dosing station and the filling platform are mounted on the frame; ​ ​ ​ wherein the ingredient station comprises a plurality of valves; wherein each valve is associated with its respective heating system; wherein the respective heating system regulates the temperature of its associated valve; wherein the storage chamber comprises a plurality of scent storage bags; wherein each scent storage bag contains a respective scent of a plurality of scents; wherein each valve comprises: an inlet; and an outlet; wherein each valve is associated with its respective scent storage bag; wherein each valve is in fluid communication with the scent storage bag containing the respective scent through the inlet; wherein each valve dispenses the respective scent through the outlet according to a recipe comprising an amount of each respective scent; wherein the receptacle is movably positioned on a filling platform to receive the respective scent from each valve; wherein each respective scent of the plurality of scents is associated with one or more scent descriptors of a plurality of scent descriptors; wherein the plurality of scent descriptors comprises a processable characteristic category associated with each respective scent of the plurality of scents, the processable characteristic category selected from the group consisting of sound temporal characteristics, sound energy characteristics, sound perceptual characteristics, sound harmony characteristics, visual color associations, visual brightness, visual chroma, luminosity, facial expressions, emotions, gender, ethnicity, age, olfactory domains, and combinations thereof, the plurality of scent descriptors excluding information for tracking and identifying a specific batch of scent; wherein the input receiver is configured to receive input data comprising one or more of sound data, visual data, textual data, and personal data; wherein the input processor is configured to analyze the input data to determine one or more input data descriptors; wherein the one or more input data descriptors are selected from the group consisting of sound descriptors, visual descriptors, personal descriptors, and combinations thereof; wherein the sound descriptors are selected from the group consisting of sound temporal characteristics, sound energy characteristics, sound perceptual characteristics, sound harmony characteristics, and combinations thereof, the visual descriptors are selected from the group consisting of brightness, chroma, luminosity, and combinations thereof, and the personal descriptors are selected from the group consisting of facial expressions, emotions, gender, ethnicity, age, and combinations thereof; wherein the input processor is configured to associate the one or more input data descriptors with one or more scent descriptors of the plurality of scent descriptors; and wherein the input processor is configured to generate a recipe comprising an amount of each respective scent according to the one or more scent descriptors.

19. The generating scent design system of claim 18, further comprising a stationary receptacle carousel.

20. The generating an odor design system of claim 18, wherein, the storage chamber is a pressure storage chamber; wherein the scent storage bags are soft bags; wherein the scent storage bags are positioned within the storage chamber; and wherein when the associated valve is opened, the pressure within the storage chamber forces the respective scent out of the scent storage bag and into the receptacle.

19. The generating scent design system of claim 18, further comprising a stationary receptacle carousel. the storage chamber is a pressure storage chamber; wherein the scent storage bags are soft bags; wherein the scent storage bags are positioned within the storage chamber; and wherein when the associated valve is opened, the pressure within the storage chamber forces the respective scent out of the scent storage bag and into the receptacle.

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