Dual-Route Aroma Presentation Control for Realistic Flavor Simulation
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Solution Overview
Problem
Current technologies for presenting the aroma of a dish do not effectively simulate the dual routes of aroma perception (Orthonasal and Retronasal), limiting the ability to accurately experience the flavor without consuming the dish.
Innovation Solution
An information processing apparatus and presentation device that include a first delivery unit for delivering aroma to the nose and a second delivery unit for delivering aroma to the throat, simulating both Orthonasal and Retronasal routes, allowing for a comprehensive aroma presentation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a single aroma delivery method is used, then the device structure is simple, but the aroma presentation accuracy is insufficient
Solution Approach 1:
The aroma delivery system is segmented into two independent delivery units: a first delivery unit that delivers aroma to the nose (orthonasal route) and a second delivery unit that delivers aroma to the throat (retronasal route). This segmentation allows each unit to independently control the timing and intensity of aroma delivery, accurately simulating the dual pathways of natural flavor perception while maintaining modular device structure.
2Reliability
If aroma is delivered only to the nose, then the delivery mechanism is simple, but the flavor experience realism is insufficient
Solution Approach 1:
The system transitions from a single-dimensional aroma delivery (nose only) to a two-dimensional delivery system by adding the throat as a second dimension. The second delivery unit introduces aroma through the throat to simulate the retronasal route, creating a more comprehensive and realistic flavor experience that encompasses both orthonasal and retronasal pathways.
3Adaptability or versatility
If dual route aroma delivery is implemented, then the aroma presentation completeness is improved, but the control complexity increases
Solution Approach 1:
The control system dynamically adjusts the operation of two delivery units based on the simulated eating process. The presentation control unit coordinates the timing and intensity of aroma delivery from both units, enabling flexible adaptation to different eating stages and food types, thereby achieving complete aroma presentation while managing control complexity through dynamic coordination.
Data Source
AI summary
The present technology relates to an information processing apparatus, a control method, a program, and a presentation apparatus that enable to suitably present an aroma of a dish.An information processing apparatus according to one aspect of the present technology controls a presentation apparatus including a first delivery unit that delivers an aroma of a dish toward a nose and a second delivery unit that delivers the aroma of the dish toward a throat, and presents the aroma of the dish to a user, using the aroma through the nose and the aroma through the throat. The present technology can be applied to a computer that controls a device that creates an aroma of a dish.