WO2003100407A1 - Systeme d'evaluation de sens, procede d'evaluation de sens et procede de preparation de stimulation - Google Patents

Systeme d'evaluation de sens, procede d'evaluation de sens et procede de preparation de stimulation Download PDF

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Publication number
WO2003100407A1
WO2003100407A1 PCT/JP2003/006317 JP0306317W WO03100407A1 WO 2003100407 A1 WO2003100407 A1 WO 2003100407A1 JP 0306317 W JP0306317 W JP 0306317W WO 03100407 A1 WO03100407 A1 WO 03100407A1
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signal
stimulus
sensor
output
signals
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Japanese (ja)
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Takaaki Sato
Junzo Hirono
Hiroshi Hamana
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National Institute of Advanced Industrial Science and Technology AIST
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National Institute of Advanced Industrial Science and Technology AIST
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • G01N33/53—Immunoassay; Biospecific binding assay; Materials therefor
    • G01N33/543—Immunoassay; Biospecific binding assay; Materials therefor with an insoluble carrier for immobilising immunochemicals
    • G01N33/54366—Apparatus specially adapted for solid-phase testing
    • G01N33/54373—Apparatus specially adapted for solid-phase testing involving physiochemical end-point determination, e.g. wave-guides, FETS, gratings
    • G01N33/5438—Electrodes
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • G01N33/5005—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells
    • G01N33/5008—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving human or animal cells for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food

Definitions

  • the present invention relates to a sensation evaluation system, a sensation evaluation method, and a stimulus blending method for inducing a desired sensation, based on stimulus component responsiveness of sensory receptor cells.
  • the object that humans perceive is two odors (smell, smell) is a molecular chemical substance present in the air, and the olfactory receptor cells are responsible for the two odor molecules (molecules exhibiting two odors) based on the difference in molecular structure. By responding differently, one can feel different odors even with a slight difference in the molecular structure of humans.
  • Olfactory receptor cells which are receptors of the sense of smell, are bipolar neurons densely arranged in the olfactory mucous membrane at the back of the nose. These olfactory cells respond to odor molecules called olfactory receptors. Odor receptor proteins are present at high density. Olfactory cells detect chemicals that diffuse from the stimulus source in the air, etc., through olfactory receptors and convert them into neural signals. This nerve signal is transmitted from the olfactory cells to the brain via the olfactory cortex, such as the olfactory bulb (mitral or tufted cells) and the piriform cortex (pyramidal cells).
  • the olfactory cortex such as the olfactory bulb (mitral or tufted cells) and the piriform cortex (pyramidal cells).
  • R (-) carvone and S (+) carvone which are optical isomers, are common odors such as sweet, herbal, and fresh.
  • R (-) carvone has a special quality of spare mint (spearmint) and S (+) carvone has a caraway (like caraway) Induces a characteristic odor quality.
  • two odors are detected by the device.
  • these sensors After arranging multiple types of sensors that have low specificity and small differences in the characteristics of substances, these sensors are placed in an environment of two odor substances (hereinafter referred to as “presentation”), and after a certain period of time, the sensor output reaches a certain level.
  • the difference in stimulus composition was evaluated by comparing the output values of the sensors at the time of the increase, or by performing a comparative analysis of the stimulus dependence of the difference in the rise of the initial response. (For example, for two odor substances, Nature, 1982, 99, 352-355; Nikkei Science, October 1991, 68-76; T. IEE Japan, 1993, 113 C, 62. 626: Japanese patent 2647798).
  • Japanese Patent No. 2741749 discloses a pseudo-two-oil generating method, a generator thereof, and a pseudo-two-oil generating medium. Due to the problems of the detection system shown, it was not possible to automatically formulate two specific oils as being consistent with the olfactory function. For other sensations such as taste, no method has been developed that can similarly estimate the sensations felt by the brain from sensor outputs.
  • An object of the present invention is to provide a sensory evaluation system, a sensory evaluation method, and a desired sensory quality that enable qualitative and quantitative evaluation of sensory elements representing a sensory feeling such as odor and taste from a sensor output signal.
  • the object of the present invention is to provide a stimulus blending method capable of reproducing the stimulus.
  • “sensation” refers to a single sensation that integrates the corresponding sensation element components formed by sensory information processing such as odors and tastes perceived by humans, and “sensation elements” For example, in the case of two oils, it refers to the quality of each individual oil (sweet, herbal, etc.).
  • the present inventors have conducted intensive studies on the mechanism of odor discrimination in olfaction, and as a result, The present inventors have found a basic principle used for distinguishing two odors by smell, and have made the present invention based on this finding.
  • By performing the qualitative and quantitative processing of the odor in accordance with the olfactory information processing performed in the living body it becomes possible to express the olfactory sensation felt by humans and animals. This is because we can see similar examples in the relationship between visual perception and video-powered Melano-TV, so we believe that a method that imitates the mechanism of the living body is an appropriate method for identifying and quantifying sensory quantities.
  • the basic concept of the present invention will be described below by taking smell as an example.
  • the diuretic molecules form the group with the smallest molecular weight among the molecules identified in living organisms, making them difficult to identify.
  • mice it is possible to identify various odors by processing signals generated by olfactory receptors with approximately 1,000 different amino acid sequences and identifying odor substances. It is currently believed that in humans, two oysters are identified based on the response profile generated by 347 olfactory receptors that are thought to function in common with the mouse olfactory receptors.
  • the two oleoresin A and the two oleoresin B which partially have, can be identified in one olfactory receptor but not in another olfactory receptor.
  • the olfactory receptor when the olfactory receptor responds to only one of the two odor molecules A and B at a low concentration, the olfactory receptor shows a large response to the two odor molecules as the stimulus concentration increases.
  • the range of the stimulus concentration range which can distinguish two types of two oyster molecules with very similar structures based on the presence or absence of a response, is often one to two orders of magnitude.
  • the piriform cortex which is the secondary olfactory center, has a relatively weak signal of the olfactory receptor, in order to clearly distinguish and process such slight differences in the specificity of the olfactory receptor. It is clear that it functions as a filter and adder that selectively integrates and adds the signal of the olfactory receptor that is transmitted as a somewhat strong signal while suppressing the noise. That is, the experiments performed by the present inventor indicate that the single or combination first arrives at the piriform cortex in the early stage of the response and first excites a single nerve cell that plays a role in expressing the quality of odor in the piriform cortex.
  • the added olfactory reception evening signal is The results showed that the signals arriving after this were suppressed, and the contribution ratio when those signals were added was reduced.
  • the fact that the signal of the highly sensitive olfactory receptor becomes the first signal input to the center is also used in Japanese Patent No. 2647798, but this signal is used alone or in combination with other sensor signals. As such, its functioning as an inhibitory function in the piriform cortex against other signals is a newly obtained research result.
  • the signal from a less sensitive sensor (olfactory receptor) that begins sending signals to the center depends on the current signal strength from the more sensitive sensor that had begun sending the signal earlier. It is desirable that the data be reduced after being multiplied by an appropriate coefficient such as about 1/2 to 1/10 and then added.
  • the addition of this signal is performed for each quality of two oils using a substance having a certain level of sensitivity to two oil molecules having a common quality of oil. In many cases, the signal of one type of sensor will be added to the quality of multiple oils with different contributions.
  • a nerve cell which plays a role in expressing the quality of odor in the piriform cortex, newly excites the nerve, it increases the degree to which the signal input to other nerve cells is reduced, increasing the characteristic odor. It encourages the formation of quality.
  • a sensation evaluation system that evaluates sensation using an output signal of a sensor, and includes a plurality of sensors each having a different response characteristic to an external stimulus; Using a stimulus type classification method based on the stimulus component response specificity of sensory receptor cells, the first signals output from the plurality of sensors specified in advance are added to calculate a value of a sensory element expressing a sense.
  • a signal processing unit that outputs the calculation result as a second signal; and an evaluation unit that performs a qualitative evaluation and a panning or quantitative evaluation of a sense using the second signal output from the signal processing unit. It is possible to provide a sensory evaluation system characterized by the fact that
  • the signal processing unit when one of the first signals output from the plurality of sensors exceeds a predetermined value, decreases the first signal output from a sensor other than the sensor, The signal obtained is used for generating the second signal.
  • the signal processing unit includes: a plurality of pairs of selection units and addition units corresponding to sensory elements; a plurality of amplification units corresponding to each of the sensors; and a coefficient calculation unit that controls the amplification units.
  • the unit multiplies the plurality of first signals by a coefficient designated according to each of the sensors to generate a plurality of third signals, and the adding unit is output from the corresponding one of the selecting units.
  • the coefficient calculating unit detects a maximum value from the plurality of fourth signals, and uses the maximum value
  • a control signal is calculated by normalizing each of the fourth signals, and the amplifying unit generates the second signal corresponding to the intensity of the sense element using the corresponding control signal. Good.
  • the coefficient calculation unit may determine that any one of the first signals is The first time when the sensor determines that the signal is output in response to the stimulus is defined as a sensor response start reference time. At a predetermined time designated as an elapsed time from the reference time, the third time at the predetermined time is determined. Calculating the control signal for controlling the amplifying unit by using the signal; and until calculating the control signal at the next predetermined time, the amplifying unit is finally used by using the calculated control signal. Gosuru may be one.
  • the coefficient calculation unit may determine that any one of the first signals is The first time when the sensor determines that the signal is output in response to the stimulus is defined as a sensor response start reference time, and a predetermined number or more of the plurality of third signals is used until the signal changes from increasing to decreasing.
  • the control for controlling the amplifying unit using the third signal at that time.
  • the amplification unit may be controlled using the last calculated control signal.
  • the sensation may be two odors
  • the sensor may be a sensor that responds to olfactory stimulation.
  • the sensation may be taste
  • the sensor may be a sensor that responds to a taste stimulus.
  • a plurality of sensors having different response characteristics to external signals, a signal processing unit for processing output signals from these sensors, and the signal processing unit
  • the signal processing unit converts the output signal from the sensor in advance using a stimulus type classification method based on stimulus component response specificity of sensory receptor cells.
  • the signal processing unit reduces output signals from sensors other than the sensor, and the signal processing unit reduces the output signal.
  • a third step of using a signal to generate the signal under evaluation may be included.
  • the signal processing unit includes a plurality of pairs of selecting units and adding units corresponding to sensory elements, a plurality of amplifying units corresponding to each of the sensors, and a coefficient calculating unit that controls the amplifying unit.
  • the selecting section multiplies output signals from the plurality of sensors by a coefficient designated according to each of the sensors to generate a plurality of signals
  • a fifth step in which an adding unit adds the signals generated in the fourth step output from the corresponding selecting unit and generates an output signal; and the coefficient calculating unit is generated in the fifth step.
  • the maximum value is detected from the signals that have been generated, and the maximum value is used to generate the maximum value in each of the fifth steps.
  • the sixth step includes: The first time at which any of the output signals is determined to be a signal output in response to the stimulus by the sensor is defined as a sensor response start reference time, and at a predetermined time designated as the elapsed time from the reference time, The control signal for controlling the amplifying unit is calculated using the signal generated in the fifth step at a predetermined time, and the control signal is calculated at a specified time. Until calculated may include an eighth step of maintaining the output of the last calculated the control signal.
  • the sixth step includes: The first time when any of the output signals of the sensor is determined to be the signal output in response to the stimulus by the sensor is defined as a sensor response start reference time, and the signal generated in the plurality of fifth steps is set as the reference time. Until a predetermined number or more of the signals change from increasing to decreasing, the signal generated in the fifth step generates a significant output value as a corresponding sensory element.
  • the control signal for controlling the amplifying unit is calculated using the signal generated in the fifth step at that time.
  • an eighth step for maintaining the output of the control signal calculated last may be included. Good.
  • the sensory sensor may be a sensor that responds to olfactory stimulation.
  • the sensation may be taste
  • the sensor may be a sensor that responds to a taste stimulus.
  • a first step of evaluating a predetermined stimulus using the sensory evaluation system, an evaluation result of the first step and an element stimulus component obtained by the sensory evaluation system A second step of determining an element stimulating component to be mixed and a corresponding ratio by using the evaluation result of the above, and a third step of mixing the determined element stimulating component at the ratio.
  • FIG. 1 is a block diagram showing a schematic configuration of a sensation evaluation system according to an embodiment of the present invention.
  • FIG. 2 is a block diagram showing a schematic configuration of a preprocessing unit shown in FIG.
  • FIG. 3 is a block diagram showing a schematic configuration of a coefficient calculating section and an amplifying section shown in FIG.
  • FIG. 4 is a block diagram showing a schematic configuration of a sensation evaluation system according to an embodiment of the present invention provided with a further adding unit.
  • FIG. 5 is a block diagram showing a schematic configuration of a signal processing unit that can be replaced with the signal processing unit shown in FIG.
  • FIG. 6 is a diagram showing the results of classifying the results of measuring the response strength of olfactory cells, focusing on two types of two odorants, S (+) carvone and R (-) carvone.
  • Fig. 7 shows the olfactory responses to two types of two oyster molecules, S (+) carvone and R (-) carvone. It is a figure which shows the response rate of the vesicle to other two oyster molecules.
  • FIG. 8 is a diagram showing the number of responding cells determined depending on the abundance of olfactory receptors which are highly sensitive to S (+) carvone and R (-) carvone. ⁇
  • FIG. 9 is a diagram showing the relative intensity of the quality of two oils induced by two oil molecules. Detailed description of the invention
  • FIG. 1 is a block diagram showing a schematic configuration of a sensation evaluation system according to the present invention.
  • the sensation evaluation system includes a plurality of sensors 0Rl to 0Rn, a signal processing unit P0 including a preprocessing unit P1, a coefficient calculation unit P2, and an amplification unit P3, and an evaluation unit EV.
  • FIG. 2 is a block diagram illustrating a schematic configuration of the preprocessing unit P1
  • FIG. 3 is a block diagram illustrating a schematic configuration of the coefficient calculation unit P2 and the amplification unit P3.
  • the preprocessing unit P1 includes a plurality of selection units SAl to SAm configured as a pair and addition units J1 to fm.
  • each pair of selections SAi and J i corresponds to a sensory element (eg, different odor quality).
  • a sensory evaluation system that evaluates two odor substances, it can be configured so that SA1 and J1 correspond to sweet, SA2 and J2 correspond to herbal, and SA3 and J3 correspond to fresh.
  • i) is a value that is set in advance for each selection unit SAj from the outside, and is determined according to the characteristics of the sensor ORi used and the sensory elements to be expressed by the selection units SAi and J i. .
  • the coefficient aj (i) is set to 1 when the corresponding adder Jj expresses a sensory element peculiar to a certain stimulus (for example, a two-molecule molecule).
  • a certain stimulus for example, a two-molecule molecule.
  • the elemental stimulus that the sensor detects with the highest sensitivity for example, a single substance stimulus such as a diuretic molecular species
  • the elementary stimulus of that single type The same value as the relative intensity corresponding to the sensory element to be expressed in Jj can be used among the relative intensities (total amount of 1) of the multiple sensory elements induced by.
  • the processing in the addition unit ⁇ ⁇ 1 is to add the contribution of each sensor to the intensity that a person feels sweet. It corresponds to. In humans, this After some further processing, people feel sweet at a certain intensity.
  • the coefficient calculation unit P2 includes an addition unit JC, a relative value determination unit RE, a maximum value detection unit ffi, and a normalization unit NOR, and the amplification unit P3 includes multiplication units Ml to Mm. Have been.
  • the output signals S3 (1) to S3 (m) of the preprocessing unit P1 are input to the addition unit JC and the relative value determination unit RE.
  • the signal S4 (0 is input to the maximum detection unit MX and the normalization unit NOR.
  • the maximum value detection unit MX detects the maximum signal among the input signals S4 (l) to S4 (m), and
  • the maximum value of S3 (i) is S3 (X)
  • the evaluation unit EV evaluates the qualitative Z quantitative evaluation of sensory elements (for example, the quality of odor) that the presented stimulus may induce in humans. I do.
  • sensory evaluation system according to the present invention in the case of evaluating two odor substances will be specifically described.
  • each sensor ORi functions corresponding to the olfactory receptor or olfactory cell of the living body so that the sensory evaluation system shown in FIGS. 1 to 3 functions as a system for evaluating the characteristics of the odorant Od.
  • B olfactory receptors which respond differently to the scent. That is, each sensor outputs a different response depending on the type of the two-oil substance Od, that is, outputs a signal corresponding to the structure of a specific site of the two-oil molecule constituting the two-oil substance Od.
  • Sensitive response to two odor stimuli Od is different for each sensor ing.
  • this sensor it is possible to use an olfactory receptor cell of a living body or a sensor generated by imitating the amino acid sequence of an olfactory receptor.
  • the selection unit SAj and the addition unit Jj of the preprocessing unit P1 correspond to a plurality of pre-determined element components of different quality of the two oils as a pair.
  • the selection unit SA1 and the addition unit J1 correspond to mint
  • the selection unit SA2 and the addition unit J2 correspond to sweet
  • the selection unit SA3 and adder J3 can correspond to fresh.
  • the number of qualities of two oils to be treated differently that is, the number of pairs of the selection unit SAj and the addition unit Jj to be configured depends on the degree to which the classification of the two odor substances is intended.
  • the coefficient Q! J (i) specified for each selection unit SAj of the preprocessing unit P1 is expressed by the characteristics of the sensor ORi to be used and the sensitivity to be expressed by the selection units SAi and Ji. Determined according to the factors, ie, the quality of the two oils, taking into account findings 1 and 2 shown below.
  • the present inventor conducted experiments on the basis of this assumption, and as a newly obtained research result, as described above, the signal of the olfactory receptor reaching the piriform cortex in the early stage of the response is the signal that arrives after that.
  • Finding 1 In the identification of other two oysters, it is common that the olfactory receptor signal initially input to the piriform cortex is different, so that all of the olfactory receptors have the above It can be the central signal that arrives first and triggers output first.
  • the output signals of the second and subsequent piriform cortices should form a circuit that suppresses input signals other than those that contributed to the formation of the output signal.
  • a circuit that suppresses the input signal of each of these is sequentially formed, and one sensory quantity is formed by a combination of a plurality of different sensory quantities output based on the addition of these reduced input signals of different degrees. It is being done.
  • the present inventor believes that the two kinds of odor molecules cannot distinguish between two odor molecules (that is, they respond to either of them). We found that about half of them were occupied, and that about one-fourth of them were more sensitive to either diuretic molecule. Considering this finding and the fact that human sensation often recognizes the quality of two oysters characteristic of two species of two oysters more strongly and the quality of common two oysters is relatively weaker, Signals from the olfactory receptor that are indistinguishable from the species' two oyster molecules; the responses overlap so as to contribute to the formation of a weaker common oyster quality and at the same time emphasize the quality characteristics of the two oyster species. It has been found that it plays a role in suppressing the signal in the portion where the addition has occurred and reducing the addition effect (hereinafter referred to as knowledge 2).
  • the signal of a sensor that responds in common to multiple species of a specific two-oil molecule which is an elemental stimulus in two-oil, is shared by the multiple specific-element stimulations. They are all used to quantitatively evaluate the sensory elements that indicate the quality of the induced “two odors”. For example, there are many molecules such as R (-) car food e, S (+) carvone, and menthone> geraniol among the two oil molecules that induce the sensory elements that compose the quality of sweet oil. All of the sensor signals with higher sensitivity are used to quantitatively evaluate the sensory elements that make up the “quality of odor” corresponding to sweet. Output signals from these sensors can be used after being appropriately added.
  • pu pulegone
  • saliva a kind of two odor molecules.
  • pu pulegone
  • their relative intensities are 0.6, 0. 2, 0. 1, 0. 1, 0 (for convenience, other intensities).
  • the sensor ORx responds most alone to pu with the highest sensitivity.
  • the output signal SI (X) of the sensor ORx is supplied to the selector SA5 corresponding to each of mint, sweet, fresh, herbal, and others at 0.6, 0.2, 0.1, 0. After being amplified by 1,0 times, it is input to the corresponding adders J1 to J5. That is, the output signal SI (X) of the sensor ORx input to the signal selection unit SA1 corresponding to mint is multiplied by 0.6 and input to the addition unit J1, and the sensor ORx input to the signal selection unit SA2 corresponding to sweet is input. The output signal Sl (x) is multiplied by 0.2 and input to the calorie calculation unit J2. Similarly, fresh, herbal, and others are amplified in the selection units SA3 to SA5 and input to the corresponding addition units J3 to J5.
  • the selection part SA6 when calculating the specific sensory element amount of Pu, that is, when the selection unit SA6 and the addition unit J6 corresponding to the quality of pu peculiar to two oi which are not found in other two oi molecules are provided, the selection part SA6 has a coefficient of 1 Is specified. That is, the output signal Sl (x) of the sensor ORx input to the selection unit SA6 is multiplied by 1 and input to the power calculation unit J6.
  • mn menthone
  • Menthone hereinafter referred to as mn
  • mn menthone
  • the sensor ORy cannot distinguish between pu and mn and responds with the highest sensitivity among the two oyster molecules to be detected.In other words, if the sensor ORy presents pu and mn separately, It is assumed that the sensor responds with the highest sensitivity compared to the sensor and that the response intensity is comparable. In this case, based on the knowledge 2 described above, the value of the portion where the relative intensities of pu and mn are common, that is, the smaller value of the relative intensity is used as the coefficient.
  • the output signal SI (y) of the sensor ORy input to the selection unit SA1 corresponding to mint is min (0.6, 0. 5) times, that is, 0.5 times and input to the addition section J1 and the output signal SI (y) of the sensor ORy input to the selection section SA2 corresponding to sweet is min (0., 0.3) times, That is, it is multiplied by 0.2 and input to the adder J2.
  • the coefficients to be applied to the input signal SI (y) to the fresh, herbal, and other selection units are min (0. 1, 0.2), min (0. 1, 0), min (0, 0) , That is, 0.1, 0, 0 respectively.
  • the processing performed by the pre-processing unit Pl, the coefficient calculation unit ⁇ , and the amplification unit ⁇ 3 to evaluate the characteristics of the two-oil substance from the signal output from the sensor in response to the two-oil substance is shown in Fig. 3.
  • the signal S4 (i) is input to the maximum detection unit M and the normalization unit OR, and the maximum value detection unit MX detects the maximum signal among the input signals S4 (1) to S4 (m), Output as MA.
  • the evaluation unit EV can use this data to perform a qualitative and quantitative evaluation of the two odor substances. Become.
  • the ratio of responding to each element stimulus is calculated based on the presence / absence of response only for all sensors that respond to the element stimulus whose relative intensity of the quality of the presented stimulus is to be evaluated.
  • This response rate indicates the ratio of sensory elements that make up the common quality of the sensory quantity of the elementary stimulus.
  • the type of dirt quality that should be treated differently depends on the degree of classification. Therefore, for example, necessary items can be selected and used from the items exemplified below.
  • a sensory evaluation system including a corresponding selecting unit and an adding unit is configured, and an experiment in which two oi molecules (element stimuli) are presented in advance to determine a coefficient to be specified in the selecting unit. Oy substances can be classified.
  • the output signal of the sensor that has responded to the stimulus Od from the second onward is kept suppressed by the function of the coefficient calculation unit P2.
  • the sensory evaluation system adds the suppressed signals other than the largest signal among the signals S3 (1) to S3 (m), and If is larger than a predetermined value, a new control unit (not shown) that outputs a control signal for increasing the suppressed signal to the corresponding multiplication unit Mi can be provided.
  • the new control unit when the added value of the suppressed signal is smaller than a predetermined value, the new control unit outputs a zero-level control signal C1 (0 to the multiplication unit Mi, and the added value is equal to or larger than the predetermined value. Then, assuming that the largest signal among the suppressed signals is S3 (k), only the control signal CI (k) corresponding to the signal S3 (k) is output to the multiplier Mk with a predetermined value. The other signal Cl (i) (i ⁇ k) is not changed to zero, and the multiplying unit Mk, to which the control signal Cl (k) is input, converts the signal S3 (k) to the control signal.
  • the present inventor has proposed an olfactory receptor that cannot distinguish between two kinds of odor molecules. Found that these signals contributed weakly to the formation of the quality of common odors, and these signals were suppressed and played a role in reducing the additive effect (see Finding 2 above). Conversely, depending on the combination of scent stimulus and olfactory receptor, the signal from the olfactory receptor, which cannot distinguish between the two odor molecules, contributes to the formation of a common odor quality. Largely, these signals may be amplified and play a role to increase the addition effect.
  • the coefficient is the value of the common part of the relative intensities of pu and mn, that is, the larger of the relative intensities.
  • the output signal SI (y) of the sensor ORy input to the selector SA1 corresponding to mint is max (0, 6, 0 .5) times, that is, 0.6 times and input to the adder ⁇
  • the output signal SI (y) of the sensor ORy input to the selector SA2 corresponding to sweet is max (0.2, 0.3) times That is, it is multiplied by 0.3 and input to the adder.
  • the coefficients to be applied to the input signals to the fresh, herbal, and other selection sections are max (0.1, 0.2), max (0.1, 0), max (0, 0), that is, They are 0.2, 0.1, 0, respectively.
  • the maximum value of the relative intensity corresponding to each is used as a coefficient.
  • the sum of the coefficients ⁇ to m aj (i) may exceed 1, it is possible to use a coefficient that is divided by this sum and determined so that the sum becomes 1.
  • the transient characteristics of the sensor are not taken into account, but the output signal takes a finite time from zero to a value corresponding to the stimulus concentration after the presentation of two odor substances in the actual olfactory reception. Stand up.
  • the output signal of the olfactory receptor quickly rises for the stronger odor component, and the output signal from the olfactory receptor that responds more sensitively to the specific odor stimulus is the other olfactory signal. It rises faster than the output signal at the reception. Therefore, it is possible to start processing the output signal of the sensor immediately after the presentation of the odorant, but immediately after the presentation of the odorant, the output signal S3 (i) is almost at the zero level or the noise signal level.
  • the division process does not produce a correct result.
  • the output signal SUM of the adding unit JC of the coefficient calculating unit P2 is almost zero level, it is highly likely that the division result in the relative value determining unit RE is not normal. Therefore, it is desirable to start the process from the time when the significant output signal S3 (i) is generated after the presentation of the two-oil substance. For example, when the evaluation unit EV continuously observes the output signal of each sensor and determines that the output signal of any sensor has exceeded a predetermined level, that is, any one of the sensors is clearly presented.
  • a trigger can be output to the relative value determination unit RE and maximum value detection unit MX to start processing.
  • the time i at which the evaluation unit EV outputs a trigger is not limited to 0.2 seconds, and can be adjusted according to the characteristics of the sensor used as one of the parameters for optimizing the performance of the sensory evaluation system. .
  • each sensor by continuously observing the output signal of each sensor, it is not necessary to know the time when the stimulus was actually presented. Furthermore, by recording this observation value by the recording means, the operation of each sensor can be checked, the change in stimulus intensity, the peak value and peak time of each sensor output can be checked, and the output of the signal processing unit can be checked by each multiplier. This can be used to measure the timing of setting the coefficient to be reduced, or to verify changes in the amount of sensory element assigned to each sensor.
  • the output signal of the adder AD1 that adds the output signal SI (i) of each sensor ORi, the adder AD2 that adds the output signal S3 (i) of the preprocessor, and the output signal of the amplifier P3 It is also possible to provide an adder AD3 for adding.
  • the evaluation unit EV can determine the timing at which the stimulus is presented and the stimulus intensity change. As a result, for example, when the stimulus intensity drops below a certain set value, the sensor can be cleaned (send odorless air containing no odor molecules near the sensor). The effect of the presented stimulus remains, and it is possible to avoid the problem that the next stimulus cannot be detected accurately.
  • the evaluation unit EV converts the signals S5 (l) to S5 (m) representing the intensity of the quality (sensory element) of each of the two oils according to the output value 0UT3 of the addition result of the addition unit AD3 as necessary. For example, a process of dividing each signal S5 (l) to S5 (m) by 0UT3 is performed, and the results are used to qualitatively / quantitatively determine the amount of sensation that would be induced by a stimulus to a human. It will be possible to make a comprehensive evaluation.
  • the evaluation unit compares the calorie calculation results 0UT1 to 0UT3 of the addition units AD1 to AD3 to determine the normal operation of the sensory evaluation system and where the current stimulus intensity is located in the identification range. Can be evaluated.
  • a signal transmission line (not shown) for directly outputting the output signal SI (i) of each sensor ORi to the evaluation unit EV is provided, and the evaluation unit EV monitors the signal Sl (i), whereby each of the signals is output. It is also possible to determine whether or not the sensor ORi is normal.
  • the configuration of the signal processing unit is not limited to the above-described embodiment, and various modifications, replacements, and the like can be made within a range consistent with the above findings 1 and 2.
  • the signal processing unit P0 may be configured such that the multiplication units Ml to Mn are arranged immediately after the sensors 0Rl to 0Rn.
  • FIG. 5 is a block diagram showing a configuration of another signal processing unit P0 that can be replaced as signal processing unit P0 in the sensation evaluation system shown in FIG.
  • the signal processing unit P0 shown in FIG. 5 includes multiplication units Ml to Mn, selection units SAl to SAm, addition units J1 to; im, coefficient distribution sound
  • the multiplier Mi multiplies the output signal Sl (i) of the sensor (not shown) by a coefficient corresponding to the control signal C2 (i) of the coefficient adder CADi to generate a signal S6 (i).
  • the signal S6 (i) is input to the selection units SAl to SAm, subjected to predetermined processing by the selection units SAl to SAm and the addition units J1 to im; as a result, a signal S5 (i) is generated and the evaluation unit EV (Not shown).
  • the selecting units SAl to SAm perform the same processing as the selecting units SAl to SAm in FIG.
  • the addition units Jl to Jm perform a process of multiplying the addition result by a predetermined coefficient, in addition to the addition process performed by the addition units Jl to Jm in FIG.
  • the output signal S5 (j) is input to the coefficient distribution unit SCj, and the signal S5 (j) is output to the signal that is not selected by the corresponding selection unit SAj (the signal whose coefficient is specified as 0 in the selection units SA1 to SAm).
  • a predetermined control signal Clj (i) corresponding to j) is output.
  • control signals Clj (l) and Clj ( 3) is output as a predetermined value other than 0, and the other control signals Clj (i) (i ⁇ l, 3) are output as 0.
  • the result is multiplied and added, and the reciprocal of the addition result is output as a control signal C2 (i).
  • control signal C2 (i) may be generated by multiplying the reciprocal of the addition result by a coefficient for adjustment.
  • the multiplication unit Mi multiplies the output signal Sl (i) of the sensor by a coefficient corresponding to the control signal C2 (0) to generate a signal S6 (0.
  • control signal C2 (i) becomes equal to or more than a preset reference value
  • a predetermined reference value may be used instead of the control signal C2 (i). This is a measure to reflect that the effect of suppressing the signal is limited.
  • the signal was analog or Z digital.However, if the output signal of the sensor ORn is an analog signal, the sensory evaluation system will perform signal processing using all analog elements. In some cases (for example, a circuit configuration mainly using analog transistors), an A / D converter is provided in the middle of each signal transmission line, and the sensory evaluation system is used to process the subsequent signals using digital elements. It is also possible to configure a stem.
  • processing as a digital signal for example, if the control signal C (i) from the standard part NOR is 4-bit data, the amplification factor in the multiplication part Mi is 1/1 to 1Z16 (or 0 to 15) times. It is possible to control within the range.
  • the spectrum of diuretic molecules that is, the intensity distribution with respect to the quality of each dilute oil is evaluated.
  • a desired two-oily spectrum is obtained by superimposing the obtained plural kinds of spectral data, that is, by multiplying each of the plural kinds of spectral data by an appropriate coefficient and adding them. be able to.
  • a two-oil blending system comprising: a means for forming a desired two-oil spectrum or a spectrum that is close to the desired two-oil spectrum. A coefficient to be applied to the spectrum is obtained by calculation, and a control signal corresponding to the coefficient of the calculation result corresponding to the means for opening each capsule is transmitted from the control means, and a predetermined amount of the two-oil molecules is released from the force capsule. Thereby, a person can feel a desired two odors.
  • a diuretic substance (a mixed substance of a plurality of diuretic molecules) that induces a target diploid is evaluated using the sensitivity evaluation system according to the present invention, and the results are used as described above.
  • a predetermined amount of two oi molecules are released from a plurality of two oi capsules, and the two oi substances obtained by mixing are again evaluated by the sensitivity evaluation system according to the present invention. It is also possible to make a correction by comparing with the evaluation result of the two-oily substance that induces. In other words, as a result of the comparison, if there is insufficient quality of the two oils, the amount of the two oil molecules to be newly added to compensate for the quality of the two oils and the amount thereof are determined.
  • the sensitivity evaluation system according to the present invention relates to the two odor molecules that are element stimuli. It is desirable to use the evaluation results obtained by using a database. In addition to odors, stimuli can be mixed for other sensations such as taste by using the evaluation data obtained using the sensory evaluation system according to the present invention for the corresponding element stimulus components. Becomes
  • the sensory evaluation system described above as an embodiment of the present invention is compatible with an olfactory system for identifying two odors in a living body.
  • ne (nerol) 3, 7-dimetyl- (Z) -2, 6-octadiene-l-ol
  • FIG. 9 is a diagram showing the results of classification of the measured results, focusing on two types of two odor substances, S (+) carvone and R (-) carvone.
  • Figure 6 covers olfactory receptors that respond to two types of odorants, S (+) carvone (which produces mainly caraway-like odors) and R (-) carvone (which produces mainly spearmint-like odors)
  • S (+) carvone which produces mainly caraway-like odors
  • R (-) carvone which produces mainly spearmint-like odors
  • Each row in FIG. 6 shows the type of olfactory cell, that is, the olfactory receptor, using the abbreviation of the two oleoresins that react.
  • the column of “highest sensitivity two oi molecules” has each receptor.
  • Olfactory cells indicate the two oleoresins or groups of oleoresins that showed the highest sensitivity, and the column of “sub-highest sensitivity two oiy molecules” indicates that the olfactory cells with each receptor had the second highest sensitivity. Oy molecules or two oi molecules are shown.
  • the number of olfactory cells responding to carvone (hereinafter, simply referred to as carvone represents both S (+) carvone and R () carvone) is 263, which is 9.6% of the whole.
  • the response rate (%) is the ratio of the number of olfactory cells that responded to each of the two oyster molecules to the total number of target olfactory cells, and the first line responds to S (+) carvone.
  • the second line is for the olfactory receptor group that responds to R (-) carvone. That is, the response rate in Fig. 7 is the quality of the two odors of S (+) carvone and R (-) carvone: fresh (herb), sweet (sweet), caraway (caraway) It can be considered that spearmint (spearmint) indicates which two oyster molecules are more common.
  • FIG. 8 shows the number of responding cells determined depending on the presence of a receptor with high sensitivity for S (+) carvone and R (-) carvone. Comparing the more sensitive receptors can explain the difference in quality and sensitivity between the two oysters of S (+) carvone and-) carvone. Only two S (+) carvone-selective cells responded to S (+) carvone at 1 micromolar (xM) and are likely not large enough to be detected as a significant signal in the brain . At a 10-fold concentration of 10 micoles, 17 S (+) carvone-selective cells respond, enabling the formation of signals characteristic of S (+) carvone in the brain.
  • FIG. 8 is calculated as the number of responding outputs of the P odor receptor.
  • the stimulus under the condition that the response amplitude is the normal 1 Z 2 (for example, the olfactory receptor on the eighth line) is further treated by 12 times.
  • Fig. 9 shows an example of the relative strength of the quality of two odors perceived by each odor molecule.
  • the values of sCa (line 1) and rCa (line 2) are Based on the relative intensity, that is, 1 is set, and the relative intensity of the other two odor qualities is expressed.For the two oyster molecules in the third row and below, the sum of the relative intensities of the two oyster qualities in each row is equal to 1. The relative strength of the quality of each two oysters is determined. In the following calculations, the values in Fig. 9 are used. In addition, the value of each calculation result shown below includes an error due to the fractional processing in numerical calculation, but does not affect the description of the method of calculating the output of the olfactory receptor as the number of responding times.
  • rCa-responsive olfactory receptors are listed in the rightmost column. That is, one of the second to ninth lines in the third line responds. Therefore, the contribution to the quality of each mallow is calculated by multiplying the number of olfactory receptors shown at the right end of each row by the relative intensity of the corresponding row in FIG. At this time, the relative intensity of FIG. 9 is directly used for the olfactory receptor that responds only to a single dip molecule, and the minimum value is used for the olfactory receptor that responds to multiple kinds of dip molecules. For example, the response to rCa and pu for the sixth line in Fig.
  • the quality and quality of two odors that humans and animals perceive are similar to the quality and degree of the two odors, a sensor system that measures the quality components and their strengths, the odors that are generated, and the causative or stimulating components. It is possible to develop a sensor system for estimating the composition or a system for automatically dispensing an odor solution / gas having an odor to be presented. In addition, it can be used for similar devices and systems for P and sensitivity. It is expected that the development of alternative devices for sensory functions, control devices / manufacturing devices using sensory evaluation technology, and robots with sensory / judgment will be accelerated. To be specific, there were two things that were thought to be difficult to realize, such as two-oil sensors, two-oil information recording / reproduction devices, food manufacturing process control systems, and two-oil medical diagnostic devices, The emergence of human-friendly engineering technology is expected.

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Abstract

L'invention concerne un système d'évaluation de sens servant à évaluer un sens à l'aide d'un signal de sortie d'un capteur, comprenant des capteurs présentant différentes caractéristiques de réponse à une stimulation externe, une unité de traitement de signaux destinée à ajouter des premiers signaux générés par des capteurs pré-spécifiés hors des capteurs à l'aide d'un procédé de classification de type de stimulation conformément à la spécificité de la réponse du composant de stimulation d'une cellule réceptrice, à calculer la valeur d'un élément de sens exprimant un sens, et à générer un second signal représentant le résultat du calcul, et une unité d'évaluation destinée à évaluer qualitativement et/ou quantitativement le sens à l'aide du second signal généré par l'unité de traitement de signaux.
PCT/JP2003/006317 2002-05-28 2003-05-21 Systeme d'evaluation de sens, procede d'evaluation de sens et procede de preparation de stimulation Ceased WO2003100407A1 (fr)

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Citations (6)

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Publication number Priority date Publication date Assignee Title
JPH05273170A (ja) * 1992-03-27 1993-10-22 Tokyo Inst Of Technol 能動型化学センシング装置
JPH0966218A (ja) * 1995-08-31 1997-03-11 Sanyo Electric Co Ltd 臭い調整装置
JP2647798B2 (ja) * 1993-12-27 1997-08-27 工業技術院長 化学／物理量の識別方法及び装置
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WO2000026638A1 (fr) * 1998-10-30 2000-05-11 California Institute Of Technology Procedes d'utilisation de dispositifs de detection de fluide par capteurs
US20020000115A1 (en) * 2000-07-03 2002-01-03 Shimadzu Corporation Odor measuring apparatus

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05273170A (ja) * 1992-03-27 1993-10-22 Tokyo Inst Of Technol 能動型化学センシング装置
JP2647798B2 (ja) * 1993-12-27 1997-08-27 工業技術院長 化学／物理量の識別方法及び装置
JPH0966218A (ja) * 1995-08-31 1997-03-11 Sanyo Electric Co Ltd 臭い調整装置
US5675070A (en) * 1996-02-09 1997-10-07 Ncr Corporation Olfatory sensor identification system and method
WO2000026638A1 (fr) * 1998-10-30 2000-05-11 California Institute Of Technology Procedes d'utilisation de dispositifs de detection de fluide par capteurs
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TAKAAKI SATO: "Shusaibo no nioi oto to sono bunshi mechanism", KEISOKU TO SEIGYO, vol. 32, no. 12, December 1993 (1993-12-01), pages 1028 - 1035, XP002970493 *
YOSHIMITSU HIRONO ET AL.: "Shusaibo no nioi otosei subtype no kukan bunpu yoshiki", BULLETIN OF THE ELECTROTECHNICAL LABORATORY, vol. 58, no. 7, July 1994 (1994-07-01), pages 589 - 596, XP002970494 *

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