Olfatory sensor identification system and method

• US 5,675,070 A
• Filed: 02/09/1996
• Issued: 10/07/1997
• Est. Priority Date: 02/09/1996
• Status: Expired due to Term

• Current Assignee: NCR Corporation
• Original Assignee: NCR Corporation
• Inventors: Gelperin, Alan
• Primary Examiner(s): Williams, Hezron E.
• Assistant Examiner(s): Politzer, Jay L.
• Application Number:
  US08/599,572
• Time in Patent Office: 606 Days
• Field of Search: 73/23.34, 73/431, 422/88, 422/83
• US Class Current: 73/23.34
• CPC Class Codes: G01N 33/0006 Calibrating gas analysers
• CPC Class Codes: G01N 33/0011 Sample conditioning in general G01N1/28
• CPC Class Codes: G01N 33/0031 comprising two or more sensors, e.g. a sensor array electrochemical electrode arrays G01N27/27

Abstract

An artificial olfactory system and associated method for rapidly identifying an object by its aroma. The artificial olfactory system includes a testing chamber in which is disposed an array of gas sensors. The object to be identified is placed in close proximity to the testing chamber. The air pressure within the testing chamber is then lowered below ambient, thereby causing ambient air to flow past the object being identified and into the testing chamber. As air flows past the object being identified, the aroma of the object becomes mixed with the air and is carried into the testing chamber. Once within the testing chamber, the aroma/air mixture is exposed to the array of gas sensors. The gas sensors detect the levels of various gases comprising the aroma/air mixture and produce a sensor pattern capable of being identified using pattern recognition techniques.

Claims

1. A device for identifying a produce item by its aroma to facilitate its purchase, comprising:

a housing defining a chamber at a checkout counter including a surface having an aperture;

an array of sensors disposed within said chamber for determining at least part of a composition of the aroma, wherein said array of sensors produces a sensor pattern for the aroma; and

negative pressure means, coupled to said chamber, for lowering pressure within said chamber and causing air to be drawn into said chamber through the aperture in the surface and past the produce item when the produce item is placed adjacent the aperture, wherein the air drawn into said chamber carries the aroma of the produce item and exposes the aroma to said array of sensors for analysis; and

a pattern recognition system, coupled to said array of sensors, including a controller for identifying the aroma by comparing the sensor pattern to a reference sensor pattern.

2. The device according to claim 1, further including a flow control valve, disposed between said housing and said negative pressure means, for selectively regulating air flow between said chamber and said negative pressure means.

3. The device according to claim 2, wherein said controller opens said flow control valve for a time period of between 0.5 seconds and 5.0 seconds, thereby enabling the aroma from the produce item to be drawn into said chamber and exposed to said array of sensors for the duration of said time period.

4. The device according to claim 1, wherein said sensor pattern produced by said array of sensors varies with temperature and said device further includes a temperature sensor, disposed within said chamber and coupled to said pattern recognition system, for providing said pattern recognition means with the temperature at which said sensor pattern was produced.

5. The device according to claim 1, further including a closure means for selectively blocking the aperture in the surface and isolating said chamber, wherein said closure means blocks the aperture at all times other than during said time period when the aroma of the produce item is drawn into said chamber.

6. The device according to claim 1, wherein said sensor pattern produced by said array of sensors varies with humidity and said device further includes a humidity sensor, disposed within said chamber and coupled to said controller, for providing said controller with the humidity at which said sensor pattern was produced.

7. A method of identifying a produce item by its aroma to facilitate its purchase, comprising the steps of:

providing a housing defining a chamber at a checkout counter including a surface having an aperture, wherein the chamber contains a sensor array;

positioning the produce item adjacent the aperture in the housing;

lowering air pressure within said chamber during a time period so that the aroma of the produce item is drawn into said chamber;

producing a sensor pattern for the aroma using said sensor array; and

matching said sensor pattern to a known sensor pattern.

8. The method according to claim 7, wherein said time period is between 0.5 seconds and 5.0 seconds.

9. The method according to claim 7, further including the step of measuring the temperature within said chamber during said time period and altering said sensor pattern to compensate for temperature.

10. The method according to claim 7, wherein said step of lowering includes the substeps of joining said chamber to a low pressure source and selectively opening a valve positioned between said low pressure source and said chamber.

11. The method according to claim 7, further including the step of isolating said chamber from the ambient environment at times other than said time period.

12. The method according to claim 7, further including the step of measuring the humidity within said chamber during said time period and altering said sensor pattern to compensate for humidity.