10 results about "Olfaction" patented technology

The invention relates to a food sensory evaluation method and device based on an attention mechanism, equipment and a medium. The method comprises the following steps: acquiring sensory information such as vision, smell, taste and touch of a food sample through multi-modal data acquisition equipment, and performing standardization processing to obtain a sensory feature matrix; generating a sensory feature vector set by using a pre-established multi-modal feature extraction model; modeling each sensory dimension relationship by means of an attention layer in a deep learning network, and calculating to obtain an attention weight of each sensory feature; and performing weighted combination on the sensory feature vector set based on the weight to generate a comprehensive sensory feature basic representation. According to the method, the association among the multi-modal sensory characteristics is effectively modeled through an attention mechanism, and a scientific and efficient solution is provided for food sensory evaluation.

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 invention belongs to the technical field of food fermentation monitoring, and discloses a cooking wine aroma substance analysis method and application thereof in cooking wine flavor quality control. According to the method, naturally fermented cooking wine is taken as a research object, volatile substances in the cooking wine are extracted by using a headspace-solid phase microextraction method, the volatile substances are analyzed by using a gas chromatography-mass spectrometry method, and the volatile substances are identified and smelled by using a gas chromatography-mass spectrometry-olfaction analysis method and an aroma activity value. The method comprises the following steps: screening characteristic aroma compounds from volatile substances, recombining the characteristic aroma compounds to construct a recombined aroma model, and comparing with the aroma similarity of natural cooking wine through sensory evaluation to determine representative aroma substances of the cooking wine. According to the method, the fermentation stage of the representative aroma substance can be judged by detecting the content of the representative aroma substance, an engineer is assisted in deciding technological parameters of the fermentation process, it is guaranteed that the representative aroma substance reaches the corresponding content, and finally flavor quality control over cooking wine is achieved.

The invention relates to a system for food ordering comprising means for providing identification information about a food item (1, 10) wherein the identification information is visual information, tactile information and / or audio information, and means for providing olfactive information corresponding to said food item (2, 20), a method for producing said means for providing olfactive information corresponding to a food item, comprising the steps of a) classifying the aroma of each ingredient from the food item as main aroma, secondary aroma, neutral aroma and aroma under the detection threshold, b) determining an olfactive adjusted relative weight of each ingredient classified as having a main aroma, based on the sum of the olfactive adjusted weights of all the ingredients classified as having a main aroma, and c) mixing primary aromas corresponding to each ingredient classified as main aroma according to their olfactive adjusted relative weight; and a method for managing said food ordering system. The system may further comprise a substrate configured to hold the means for providing identification information and the means for providing olfactive information, and it comprises identification information and olfactory information for at least two food items. Most preferred the system is a physical restaurant menu.

The invention relates to the technical field of white spirit flavor, and discloses an analysis device and method for evaluating flavor characteristics of manual and mechanical retort Luzhou-flavor white spirit. The device comprises an operation table, a bracket, a first conveying belt, a second conveying belt, a turntable, a sample container, a mechanical claw module, a data acquisition module and a display control terminal. The method comprises the following steps: performing olfactory ability testing, training, blind product testing and repeated testing on personnel based on the device, collecting wine sample evaluation data, processing and analyzing the data by using a multi-factor analysis method, and determining key factors influencing flavor differences. According to the method, the difference of the flavor characteristics of the white spirit sample and key influence factors can be revealed more comprehensively and accurately, so that a scientific basis is provided for optimization of a manual and mechanical steaming process, and the method has relatively high application value and popularization potential.

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.

This disclosure relates to technologies to aid in chronic condition relief without reliance upon medications. More particularly, this disclosure is directed to methods and systems for using conditioning and a scent profile including an olfactory trigger to help users manage chronic debilitating conditions such as chronic pain.