Abstract
An odor recorder is an instrument capable of determining the qualitative and quantitative composition of the target smell (e.g. apple), so called odor recipe. A variety of smells can be generated by blending multiple odor components; an odor recorder can reproduce smells as well as record them so that the sensor array output pattern of the blended odor can match that of the target odor. Although the range of smell to be recorded has been so far limited, this work enhances that range using mass spectrometry without GC. We previously proposed the algorithm to select appropriate odor components among huge number of candidates. Here we applied this proposed algorithm experimentally for reproducing different eight fruit flavors using odor components selected from our laboratory database, composed of recorded mass patterns of 190 components. The blended and target smells were compared using sensory test (triangle test). Sensory test revealed that the smell blended according to the estimated recipe using our proposed method was almost the same as the target one. Moreover, even if the less contributed components in mass spectra are eliminated from the estimated recipe, the flavor remains almost similar to that of the target one.
