Presentation 2000/6/16
Study of odor recorder using active odor sensing system
Hatsumi Hiramatsu, Yoshihiko Nakahira, Takamichi Nakamoto, Toyosaka Moriizumi,
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Abstract(in English) An active gas/odor sensing method was previously proposed to measure the mixture composition of an aroma If the recipe obtained from the active gas/odor sensing system is stored in a computer. it is expected that the smell can be reproduced by the blender using that recipe. In the present study. we carried out recording and playback of the apple odor. It was found that the recipes of the typical apple flavor. the flavor with enhanced green note and the flavor without the component of the fruity sarcocarp sensation were successfully obtained. The aroma with obtained recipe was compared with the original smell by panelists.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) An active gas / odor sensing / apple flavor / aroma recording / QCM gas sensor
Paper # CPM2000-32
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Committee CPM
Conference Date 2000/6/16(1days)
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Registration To Component Parts and Materials (CPM)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) Study of odor recorder using active odor sensing system
Sub Title (in English)
Keyword(1) An active gas
Keyword(2) odor sensing
Keyword(3) apple flavor
Keyword(4) aroma recording
Keyword(5) QCM gas sensor
1st Author's Name Hatsumi Hiramatsu
1st Author's Affiliation Graduate School of Science and Engineering. Tokyo Institute of Technology()
2nd Author's Name Yoshihiko Nakahira
2nd Author's Affiliation Graduate School of Science and Engineering. Tokyo Institute of Technology
3rd Author's Name Takamichi Nakamoto
3rd Author's Affiliation Graduate School of Science and Engineering. Tokyo Institute of Technology
4th Author's Name Toyosaka Moriizumi
4th Author's Affiliation Graduate School of Science and Engineering. Tokyo Institute of Technology
Date 2000/6/16
Paper # CPM2000-32
Volume (vol) vol.100
Number (no) 141
Page pp.pp.-
#Pages 6
Date of Issue