Geospatial Aroma Mapping via IoT Odor Imaging Sensors
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Solution Overview
Problem
In restaurants and grocery stores, it is challenging for customers to identify the source of specific aromas among various food items, leading to difficulties in locating desirable smells and potential allergens, which can be time-consuming and inconclusive without intrusive inquiries to staff.
Innovation Solution
A computer-implemented method using IoT odor imaging sensors to detect and compare aromas with learned patterns, generating a geospatial aroma map to indicate the location of items within a venue, allowing users to visually locate items associated with particular aromas.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If customers rely on traditional methods to identify aroma sources, then they can locate items with aromas, but the process is time-consuming and inconclusive
Solution Approach 1:
The patent replaces manual aroma detection and location methods with electronic odor imaging sensors that automatically detect, analyze, and map aroma sources. The sensor system captures odor molecular patterns and generates visual heat maps, substituting human sensory processes with automated electronic detection and image processing systems.
Solution Approach 2:
The patent creates a visual copy or representation of the physical aroma distribution through heat map images. The odor imaging sensor captures the invisible aroma molecules and translates them into visible thermal images that display aroma intensity and location, allowing customers to see rather than smell to locate sources.
2Loss of information
If customers inquire with staff to identify aroma sources, then they can get information about items, but the process becomes intrusive
Solution Approach 1:
The patent enables customers to independently identify aroma sources and obtain information without staff assistance. The odor imaging sensor system provides self-service functionality by automatically detecting aromas, identifying food items, and displaying location information through visual heat maps accessible via mobile devices or display screens.
Solution Approach 2:
The patent introduces an intermediary system between customers and aroma sources - the odor imaging sensor network combined with a processing system that translates sensor data into actionable visual information. This intermediary automatically performs the information retrieval and presentation functions that would otherwise require customer-staff interaction.
3Adaptability or versatility
If multiple food items with different aromas are present, then variety is available, but it becomes difficult to identify specific aroma sources
Solution Approach 1:
The patent divides the complex task of aroma identification into segmented processing steps: odor capture by sensors, molecular pattern recognition, source identification, and visual mapping. The system breaks down the complex chemical analysis into discrete computational stages that can be processed sequentially, managing complexity through structured decomposition.
Solution Approach 2:
The patent employs a universal odor imaging sensor system that can detect and identify multiple different aroma types simultaneously. The sensor technology and analysis algorithms are designed to handle diverse food items and aromatic compounds through a single integrated platform, providing multi-functional capability without requiring separate specialized systems for each aroma type.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables efficient identification of aroma sources and allergens, improving customer experience by providing a visual map of aroma locations, thus facilitating informed choices and allergen avoidance.
Implementation Method 1
Odor imaging sensors have receptor membranes with unique absorption-desorption characteristics. When odor molecules hit the membrane, the sensor monitors the interactions between them in the form of different frequencies.
Data Source
AI summary
A computer-implemented method for generating an aroma map is disclosed. The computer-implemented method includes learning one or more aromas associated with one or more items. The computer-implemented method further includes identifying a presence of an item within a venue based on comparing one or more aromas detected by one or more sensors located within the venue with one or more learned aromas associated with the item. The computer-implemented method further includes identifying a micro-location of the item based, at least in part, on a location of the one or more sensors which detected the aroma. The computer-implemented method further includes generating an aroma map geospatially indicating the micro-location of the item within the venue.