5 results about "Olfaction" patented technology

The invention discloses a quantitative evaluation method for key compounds of reheated odor (WOF) of prefabricated braised pork in brown sauce. The quantitative evaluation method comprises the following steps: pretreating a sample to form a fresh group and a reheated group; performing smell detection and comparison on the two groups of samples by using an electronic nose, and identifying the flavor difference of the two groups of samples; carrying out headspace solid-phase microextraction to obtain a mixed compound, and carrying out gas chromatography-olfactory detection-mass spectrometry determination to obtain a main volatile compound of the sample; constructing a concentration-peak area standard curve of the main volatile compound, and calculating the concentration and odor activity value of the volatile compound; and constructing an odor recombination model and an odor omission test, and determining key constituent compounds of the WOF. The method provides a powerful technical support for improving and enhancing the overall flavor of the prefabricated braised pork in brown sauce.

The application discloses a water body peculiar smell olfactory traceability method and device based on multi-factor analysis and a medium, and can be applied to the water body peculiar smell traceability technical field. After the peculiar smell olfactory module, the olfactory unit and the odor sampling unit which interact with the control end are respectively arranged at appropriate positions of each monitoring water area, the olfactory unit is controlled to perform odor olfaction on the monitoring water area, when the odor olfaction result shows that the odor of the corresponding monitoring water area is abnormal, the odor sampling unit in the monitoring water area is controlled to perform gas sampling to obtain a gas sample, then the target substance information detection result of the peculiar smell corresponding to the odor sample is obtained, the water quality sampling module in all the monitoring water areas is controlled to perform water body sampling to obtain a water body sample, then the water sample detection data of the odor-causing target substance is obtained, and finally, the water body peculiar smell olfactory traceability is performed according to the water sample detection data, so that the source position of the water body peculiar smell can be accurately found.

The utility model discloses and provides a smell water bottle and its bottle cap, including middle cap and top cap, the middle part of middle cap is provided with a raised suction nozzle, the middle cap and the suction nozzle form an incense strip groove, the incense strip is embedded in the incense strip groove, the middle part of the suction nozzle is provided with a water flow channel, the water flow channel is provided with a water outlet, and the top cap is provided with a water outlet. At least one fragrance channel is formed in the side face of the suction nozzle, the top cover is arranged on the outer side of the middle cover in a sleeving mode, a sealing cover is arranged at the top end of the top cover in an openable and closable mode, and the sealing cover is used for sealing the water flow channel and the fragrance channel. According to the mineral water bottle, the incense strip is placed in the incense strip groove of the bottle cap, the bottle cap with the incense strip groove replaces a bottle cap of a traditional mineral water bottle, when a user drinks mineral water, the mineral water enters from the water flow channel, and meanwhile smell emitted by the incense strip in the incense strip groove can enter the oral cavity of the user along the fragrance channel; a human body senses fragrance molecules in the mineral water through the smell behind the nose, so that a user feels the fragrance of the odorous water while drinking the mineral water, and the user experience is improved.

This technology improves the accuracy of predicting food quality values. [Solution] The prediction method includes the steps of: acquiring a plurality of analytical parameters that indicate the analysis results of the food to be predicted obtained by a taste sensor; and inputting the acquired plurality of analytical parameters to a prediction model to obtain a food evaluation value that quantifies one of the senses of taste, texture, and smell of the food. The analytical parameters obtained by the taste sensor are obtained based on the sensor intensity at multiple time points measured between the start of measurement and the end of measurement, and include at least one of the following: intensity before the end of measurement, maximum intensity, intensity at a predetermined ratio to the maximum intensity, time to reach the maximum intensity, time to reach the intensity at a predetermined ratio to the maximum intensity, duration for which the intensity is equal to or greater than a predetermined ratio to the maximum intensity, area determined by the intensity over a predetermined period, and the slope of the line connecting the intensity at the first time point and the intensity at the second time point.

The present invention provides a method for evaluating the aroma of aroma components in GC-O analysis, which makes it easier for operators to express how the smell of the detected aroma components relates to specific aroma characteristics. [Solution] The present invention relates to a method for evaluating the aroma of aroma components in a sample to be measured during GC-O analysis, wherein an image is presented to an operator who smells the aroma of the aroma components contained in the sample to be measured, in order to affect the operator's sense of smell.