Yamanaka Takao

The new method for the odor recorder, electronically recording the recipe of odors or scents made up of many components, was proposed. Although the apple flavors have been recorded with the mixture of five components using the odor recorder in previous work, the number of odor components should be increased to expand the applicable range of odors. Since the collinearity problem of the odor sensor array became apparent with the increase of the components, the new method based on the variable transformation using SVD (Singular Value Decomposition) was developed in this paper to extract the effective subspace of the sensor outputs for the recipe exploration. As a result, the sensor-array response pattern of the reproduced odor with the 8-component recipe almost agreed with that of the target apple flavor. Furthermore, the human sensory tests revealed that the smell of the approximated odor was identical to that of the target flavor.