Real-time reference method in odor recorder under environmental change

This paper presents the electronic record of dynamically changing odors under environmental disturbance using a new recording method for the odor recorder called ‘real-time reference method’. The target odor is recorded as the recipe of several odor components. Once the recipe to represent the target odor is determined, it can be reproduced anytime and anywhere. In the real-time reference method, the target and blended odors are alternately exposed to the sensor array every sampling interval to determine the recipe for reproducing the target odor. Since the two odors are measured in the almost same environmental condition, the influence of dynamically changing environmental disturbance (temperature and humidity disturbances) can be reduced. Moreover, the dynamically changing target odor can be recorded because of the real-time monitoring of the target odors. In this paper, the dynamically changing apple flavors composed of four components were successfully quantified under the temperature and humidity disturbances.