Essentials of Machine Olfaction and Taste E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Wissenschaft und neue Technologien
• Sprache: Englisch

Seitenzahl: 691

Veröffentlichungsjahr: 2016

Beschreibung

Essentials of Machine Olfaction and Taste This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines * Presents original, latest research in the field, with an emphasis on the recent development of human interfacing * Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level * Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand

Leseprobe

Table of Contents

Cover

Title Page

Preface

About the Contributors

1 Introduction to Essentials of Machine Olfaction and Tastes

2 Physiology of Chemical Sense and its Biosensor Application

2.1 Introduction

2.2 Olfaction and Taste of Insects

2.3 Olfaction and Taste of Vertebrate

2.4 Cell-Based Sensors and Receptor-Based Sensors

2.5 Future Prospects

References

3 Large-Scale Chemical Sensor Arrays for Machine Olfaction

3.1 Introduction

3.2 Overview of Artificial Olfactory Systems

3.3 Common Sensor Technologies Employed in Artificial Olfactory Systems

3.4 Typical Application of “Electronic Nose” Technologies

3.5 A Comparison between Artificial and the Biological Olfaction Systems

3.6 A Large-Scale Sensor Array

3.7 Characterization of the Large-Scale Sensor Array

3.8 Conclusions

Acknowledgment

References

4 Taste Sensor

4.1 Introduction

4.2 Electronic Tongues

4.3 Taste Sensor

4.4 Taste Substances Adsorbed on the Membrane

4.5 Miniaturized Taste Sensor

4.6 Pungent Sensor

4.7 Application to Foods and Beverages

4.8 Application to Medicines

4.9 Perspectives

References

5 Pattern Recognition

5.1 Introduction

5.2 Application Frameworks and Their Challenges

5.3 Unsupervised Learning and Data Exploration

5.4 Supervised Learning

5.5 Advanced Topics

5.6 Conclusions

References

6 Using Chemical Sensors as “Noses” for Mobile Robots

6.1 Introduction

6.2 Task Descriptions

6.3 Robots and Sensors

6.4 Characterization of Environments

6.5 Case Studies

6.6 Future Prospective

Acknowledgment

References

7 Olfactory Display and Odor Recorder

7.1 Introduction

7.2 Principle of Olfactory Display

7.3 Application of Olfactory Display

7.4 Odor Recorder

7.5 Algorithm of Odor Recipe Exploration

7.6 Exploration of Odor Components

7.7 Teleolfaction

7.8 Summary

References

8 Summary and Future Perspectives

Index

End User License Agreement

List of Tables

Chapter 02

Table 2.1 Summaries of tissue-based sensors

Table 2.2 Summaries of cell-based sensors

Table 2.3 Summaries of receptor-based sensors

Table 2.4 Advantages and disadvantages of odorant sensors

Chapter 03

Table 3.1 Commonly used sensors. These are grouped based on the mechanism of transduction

Table 3.2 Some commercially available systems based broadly on “e-nose” concepts

Table 3.3 List of the polymers deposited onto the sensor elements

Table 3.4 List of the different geometries of the interdigitated transducers implemented into the sensor array

Table 3.5 Measurement protocol for butyric acid

Table 3.6 Measurement protocol for acetic acid

Chapter 04

Table 4.1 Chemical substances showing five basic taste qualities, pungency, and astringency related to the sense of pain and the meaning of each taste

Table 4.2 Summary of e-tongues and taste sensing studies

Table 4.3 Physicochemical properties of taste qualities

Table 4.4 Chemical components of taste sensor membranes

Table 4.5 Taste information converted from taste sensor electrodes’ outputs. The type of standard sample used to calculate the conversion factor depends on the type of taste sensor electrodes

Table 4.6 Bitterness masking effect of β-cyclodextrin (human sensory test)

Table 4.7 Sourness masking effect of sodium citrate (human sensory test)

Table 4.8 Taste information converted from taste sensor outputs and physicochemical parameters

Table 4.9 Measurement procedure of new methodology for poorly soluble APIs

Table 4.10 Bitterness evaluated by various methods

Table 4.11 Specificity for samples determined by pasting method

Table 4.12 Bitterness assessment with various concentrations of dipyridamole

Chapter 07

Table 7.1 Scenes in digest of

Spirited Away

and smells attached to corresponding scenes

Table 7.2 Recipe of orange flavor used in experiment on odor approximation

Table 7.3 Odor components used for approximating five fruit flavors

Table 7.4 Result of recipe estimation using 10 000 components before component selection

Table 7.5 Result of recipe estimation using 10 000 components after the component selection together with measurement data (target odor: apple)