JP7242249B2 - Method for selecting perfumed products and method for preparing perfume compositions for perfumed products - Google Patents

Description

The present invention relates to a method for selecting a perfumed product carrying a perfume composition having a desired odor intensity. The present invention also relates to a method of preparing perfume compositions for perfumed products having a desired odor intensity.

Many perfumed products, including room air fresheners, are displayed in stores such as drugstores, but traditionally, the choice has been made by the user directly smelling the scent of the perfumed product and judging the type and strength of the scent. It is generally used as an index. However, the size and layout of the room where the user uses the perfumed product varies from user to user, and the intensity of the scent desired by the user also varies from user to user. For this reason, when purchasing perfumed products, if it is possible to select a perfumed product having a predetermined intensity of fragrance in advance according to the size and layout of the room in which it will be placed, the desired fragrance effect can be obtained. It is considered preferable because it can be obtained continuously.

Conventionally, as a method of visually presenting the deodorant effect, a method of presenting the deodorant effect of a product in a genuine or simulated manner is known (Patent Document 1). There is no known method for allowing the user to select a perfumed product having a desired fragrance intensity according to the floor plan.

JP 2015-202253 A

The present invention has been developed in view of the above problems, and is a method for allowing a user to select a perfumed product having a desired fragrance intensity according to the size and layout of the space in which the perfumed product is placed. The task is to provide In addition, the present invention provides a perfume composition (fragrance composition for perfumed products) to be carried in a perfumed product in order to produce a perfumed product having a desired fragrance intensity according to the size and layout of the space in which it is arranged. The object is to provide a method for preparing

The present inventors have been earnestly studying to solve the above problems, and found that the scent index of the scented product itself, the scent information of the scent composition possessed by the scented product, and the building where the scented product is placed By using the fragrance index for the fragrance product calculated based on the spatial information of the fragrance product as an index, it is possible to select the fragrance product having the desired fragrance intensity, and the fragrance product having the desired fragrance intensity. The present invention has been completed by discovering that a perfume composition can be prepared.

The present invention has been completed through further studies based on such findings, and has the following embodiments.

(I) Method for selecting a perfumed product (I-1) A method for selecting a perfumed product, characterized by having the following steps:
A method for selecting a perfuming product on a computer, comprising the steps of:
(A) obtaining an "aroma index" and "aroma information" for the test perfumed product;
(B) a step of acquiring "spatial information" including section information of the building where the perfumed product is placed;
(C) generating data for displaying the recognizable range of scent obtained based on at least the "fragrance index", the "fragrance information", and the "spatial information" on the section information; outputting the data;
(D) If necessary, change the test perfumed product, obtain the "fragrance index" for the changed test perfumed product, the step of (A) above, and the "fragrance index" and the changed test perfumed product and (E) determining the perfumed product to be selected based on the data output results obtained in (C).
(I-2) The step (C) calculates and calculates the "fragrance index" of the perfumed product based on at least the "fragrance index", the "fragrance information", and the "spatial information". A method for selecting a scented product according to claim (I-1), which comprises the steps of generating data for displaying the "fragrance index" on the section information and outputting the generated data.
(I-3) The method for selecting a perfumed product according to (I-1) or (I-2), wherein the "aroma index" of the test perfumed product is calculated by the following formula:
[Number 1]
Aroma index = 10 x LogX
X: Dilution ratio (fragrance concentration) when diluted with odorless air until the fragrance becomes less than the recognition threshold.
(I-4) The test perfumed product has a label or product description describing its "aroma index" and/or "aroma information" of the perfumed product, from (I-1) The selection method according to any one of (I-4).

(II) Method for preparing a perfume composition for perfumed products (II-1) A method for preparing a perfume composition for perfumed products, characterized by having the following steps:
(1) A step of obtaining a "fragrance index" for a perfumed product carrying a test perfume composition;
(2) in the computer,
(a) the step of obtaining the "aroma index" and the "aroma information" of the test perfume composition;
(c) generating data for displaying the recognizable range of scent obtained based on at least the "fragrance index", the "fragrance information", and the "spatial information" on the section information; outputting the data;
(3) If necessary, change the perfume composition of the test perfume composition to be carried in the perfumed product, and obtain the "fragrance index" for the perfumed product carrying the changed test perfume composition. and (4) repeating the step (2) using the "fragrance index" and the changed "fragrance information" of the test fragrance composition, and (4) obtained in (c) of the (2) step a step of determining the perfume composition to be carried in the perfumed product based on the data output result obtained;
(II-2) The step (2)(c) calculates the "fragrance index" of the scented product based on at least the "fragrance index", the "fragrance information" and the "spatial information". , the step of generating data for displaying the calculated "fragrance index" on the section information, and outputting the generated data, preparation of the fragrance composition for scented products described in (II-1) Method.
(II-3) The method for preparing the fragrance composition for a fragranced product according to (II-1) or (II-2), wherein the "fragrance index" is calculated by the following formula:
[Number 2]
Aroma index = 10 x LogX
X: Dilution ratio (fragrance concentration) when diluted with odorless air until the fragrance becomes less than the recognition threshold.

According to the scented product selection method of the present invention, a scented product having a desired fragrance intensity can be selected based on the spatial information in the building where the user is located. Further, according to the method for preparing a perfume composition for a perfumed product of the present invention, a perfume composition for a perfumed product having a desired fragrance intensity is prepared and determined based on the spatial information in the building where it is placed. can be done. At the same time, according to the present invention, it is also possible to prepare a perfumed product having a desired fragrance intensity based on spatial information in the building in which it is placed.

1 shows an example configuration of a computer system 1000, including a schematic diagram of a personal computer 10 (PC10). 1 shows a block diagram of a personal computer 10 (PC 10). FIG. It is a flowchart which shows the operation|movement of the computer in the preparation method of the perfume composition for perfumed products. An example of spatial information (an example of a plan view) is shown. An example of spatial information (an example of a three-dimensional view) is shown. An example of the distribution of the fragrance index in the space inside the building is shown. A display example of the fragrance index in the space inside the building is shown. A display example of the fragrance index in the space inside the building is shown. It is a flowchart which shows the operation|movement of the computer in the selection method of a perfumed product.

The present invention will be described in detail below. For convenience of explanation, the "method for preparing a perfume composition for a perfumed product" will be explained first.
(I) Method for preparing perfume composition for perfumed products
The perfumed product targeted by the present invention is a product that contains one or two or more perfume ingredients and emits a scent by volatilizing these perfume ingredients into the atmosphere. Specifically, in addition to air fresheners that are placed or sprayed inside buildings in order to diffuse fragrance into spaces within buildings, household products (detergents, fabric softeners, cleaners, waxes, etc.), and toiletry products. (soap, shampoo, bath agent), cosmetics (for skin, hair, makeup), and fine fragrance products (perfume, eau de toilette, eau de parfum, etc.). A fragrance is preferred. Depending on the place in the building where it is used, there are room, toilet, kitchen, shoebox, closet, etc. fragrances, but room fragrances are preferred. The form is not particularly limited, and examples thereof include an arrangement type (placement type), a plug-in type, a spray type, and a hanging type, but the arrangement type (placement type) is preferable. The arrangement type includes a liquid type, a solid type, a gel type, a bead type, a membrane type, and the like, and any of them may be used.

The perfume composition for perfumed products targeted by the present invention is a perfume composition to be carried in the above-described perfumed product. In other words, it is a perfume composition that is used to prepare a perfumed product. The perfume composition may be a single perfume component dissolved or dispersed in any dilution medium, but usually two or more perfume components are arbitrarily combined and dissolved or dispersed in a dilution medium. It is distributed. It is expected that the intensity of the fragrance emitted from the fragrance composition itself and the intensity of the fragrance emitted with the fragrance composition carried in the actual fragrance product will differ depending on the type and form of the fragrance product. be. For this reason, the present invention provides a test perfume composition so that a perfumed product having any type or form exhibits a desired intensity of scent, regardless of the type or form of the perfumed product. The intensity of the scent volatilized from the actual scented product carried (that is, for the actual scented product containing the fragrance composition) is determined based on the scent index and spatial information described later. Perceivable range (described later), preferably by measuring using an index called "fragrance index" calculated based on the scent index and spatial information described later, of the test fragrance composition to be carried in the scented product It is to evaluate suitability. As a result of this evaluation, if the strength of the test perfume composition carried on the perfumed product does not meet the intended purpose, the perfume composition of the test perfume composition carried on the perfumed product (concentration of perfume ingredients and / and Type) was adjusted, and the strength of the scent volatilized from the perfumed product carrying the re-prepared test perfume composition was determined based on the scent index and spatial information in the same manner as described above. Perception of scent Evaluate the adequacy of the test perfume composition supported by the perfumed product by measuring using the possible range (described later), preferably the "fragrance index" calculated based on the scent index and spatial information described later. and determine the final perfume composition to be carried in the perfumed product. As a result, a perfumed product carrying the final perfume composition can also be prepared at the same time, so that the perfumed product can be determined as the final product.

Specifically, the method of the present invention can be carried out by carrying out the following steps.
(1) A step of obtaining a "fragrance index" for a perfumed product carrying a test perfume composition;
(2) in the computer,
(a) the step of obtaining the "aroma index" and the "aroma information" of the test perfume composition;
(c) generating data for displaying the recognizable range of scent obtained based on at least the "fragrance index", the "fragrance information", and the "spatial information" on the section information; The step of outputting data, preferably calculating the "fragrance index" of the perfumed product based on at least the "fragrance index", the "fragrance information" and the "spatial information", and calculating the calculated "fragrance index" ” on the partition information, and outputting the generated data;
(3) If necessary, change the perfume composition of the test perfume composition to be carried in the perfumed product, and obtain the "fragrance index" for the perfumed product carrying the changed test perfume composition. and (4) repeating the step (2) using the "fragrance index" and the changed "fragrance information" of the test fragrance composition, and (4) obtained in (c) of the (2) step a step of determining the perfume composition to be carried in the perfumed product based on the data output result obtained;

Each of these steps will be described below.
(1) process
This step is a step of determining the "fragrance index" of the perfumed product carrying the test perfume composition. Here, the "aroma index" can be obtained by the following formula:
[Number 1]
Aroma index = 10 x LogX

Here, "X" is when the fragrance volatilized from the perfumed product carrying the test fragrance composition is diluted with odorless air until it can no longer be recognized by human olfactory senses (below the recognition threshold). means the dilution ratio of In other words, the "fragrance index" is obtained by obtaining the dilution ratio (fragrance concentration) when the fragrance volatilized from the scented product is diluted with odorless air until it can no longer be recognized by the human sense of smell, and the common logarithm is 10 means the value multiplied by For example, when the scent emitted from a scented product is diluted 100 times and the scent becomes unrecognizable, the dilution ratio (fragrance concentration) is 100 and the scent index is 20. Since the intensity of scent is proportional to the logarithm of the concentration of the scent component, the "fragrance index" is a measure corresponding to the amount of human perception. In other words, although the "fragrance index" of 10 and 20 differed by 10 times in the dilution ratio (fragrance concentration), the strength of the fragrance seemed to differ by about one step. The "fragrance index" can be measured regardless of the type of fragrance and can be measured with less individual differences (differences in preference for fragrance), so the composition (type) of the fragrance composition and the user of the fragranced product are unspecified. It is a suitable index for the method.

The dilution ratio (aroma concentration) can be obtained by a sensory test method that is commonly used as a method of diluting the odor to be measured with odorless air to obtain the dilution ratio (aroma concentration). Examples of such sensory inspection methods include the olfactometer method and the three-point comparison odor bag method. In the three-point comparison odor bag method, one bag containing air diluted with odorless air (diluted air) and two bags containing odorless air were smelled on a panel. This is done by asking the participants to select a bag with a scent. Specifically, we first increased the concentration of the scent so that all the panelists would answer correctly, then dilute it 3 times and repeat this process until we could no longer select the bag with the scent correctly, and then we would choose the incorrect answer. This is a method to determine the aroma concentration from the dilution ratio when the The olfactometer method compares the air diluted with odorless air (diluted air) and the odorless air, and selects the one with the odor using the three-point comparison method described above. It is the same as the bag method, but first dilute the scent so that no one can detect it, and then increase the concentration by 1.6 times. is. Regarding the preparation of diluted air, the three-point comparison odor bag method is a method of manually diluting the scent emitted from perfumed products using a polyester bag (smell bag) and a glass syringe. On the other hand, the olfactometer method is a method of continuously diluting and preparing with a dilution device (olfactometer) consisting of a compressor, flow controller, etc. It has the advantage of higher measurement accuracy (reproducibility) than the method. Therefore, the "aroma index" is preferably calculated based on the dilution ratio (aroma concentration) determined by the olfactometer method using an olfactometer. Although not limited, the orthofactometer can be exemplified by an odor dilution and mixing device (FDL-1) installed in an odor identification device FF-2020 (FF-2020 S system) manufactured by Shimadzu Corporation. The odorless air to be used can be air from which odorous components have been removed through, for example, activated charcoal according to the standard method for both the three-point comparison type odor bag method and the olfactometer method.

The dilution ratio (aroma concentration) can also be obtained by using an analytical instrument such as the above-mentioned odor identification device manufactured by Shimadzu Corporation instead of the above-mentioned sensory test method. An odor identification device is a device that can express the quality and strength of an odor in the same way as human sensory evaluation. By using this, it is possible to quantify the strength and quality of the odor. It is possible to determine the threshold (cognition threshold) at which it becomes impossible to recognize with the sense of smell. In other words, the dilution ratio ( X) can be calculated, and the fragrance index can be obtained by applying the dilution ratio (X) to the above formula.

From the above, the "cognitive threshold" in "until it becomes less than the cognitive threshold" in the present invention may be the threshold obtained by the sensory test method described above, or may be the threshold obtained by the instrumental analysis method described above. . It is preferably a threshold determined by a sensory test method, more preferably a threshold determined by an olfactometer method.

Step (2) The step (2) described below is executed in a computer using a computer. Thus, for convenience of explanation, the exemplary embodiments will be described with reference to the drawings.

FIG. 1 shows a configuration example of a system 1000 including a schematic diagram of a personal computer 10 (hereinafter sometimes referred to as "PC 10"), which is one form used when performing the step (2). 2 shows a block diagram of the PC 10. As shown in FIG. The PC 10 is connected to an input unit 111 for inputting the "aroma index" obtained in step (1). The PC 10 may also be connected to the output unit 112 and the storage medium 113 .

In the PC 10, a processing unit 101, a main storage unit 102, a ROM (read only memory) 103, an auxiliary storage unit 104, a communication interface (I/F) 105, an input interface (I/F) 106, and an output An interface (I/F) 107 and a media interface (I/F) 108 are connected to each other by a bus 109 so as to be capable of data communication. The combination of the main memory unit 102 and the auxiliary memory unit 104 may be simply called a memory unit. The storage unit temporarily stores information acquired by input (aroma index, aroma information, spatial information, etc.), or displays generated data (aroma index, aroma index on spatial information). data, etc.), application programs to be described later, and the like can be stored.

A processing unit 101 is a CPU of the PC 10 . The processing unit 101 may be a GPU. The PC 10 functions by the processing unit 101 executing a computer program stored in the auxiliary storage unit 104 or the ROM 103 and processing acquired information.

The ROM 103 is composed of mask ROM, PROM, EPROM, EEPROM, etc., and stores computer programs executed by the processing unit 101 and data used therefor. The processing unit 101 may be an MPU 101 . The ROM 103 stores a boot program executed by the processing unit 101 when the PC 10 is started, and programs and settings related to the operation of the hardware of the PC 10 .

The main storage unit 102 is composed of a RAM (random access memory) such as SRAM or DRAM. The main storage unit 102 is used for reading computer programs recorded in the ROM 103 and auxiliary storage unit 104 . Further, the main storage unit 102 is used as a working area when the processing unit 101 executes these computer programs.

The auxiliary storage unit 104 is composed of a hard disk, a semiconductor memory device such as a flash memory, an optical disc, or the like. The auxiliary storage unit 104 nonvolatilely stores various computer programs such as an operating system and application programs to be executed by the processing unit 101 and various setting data used for executing the computer programs.

The communication I/F 105 includes serial interfaces such as USB, IEEE1394 and RS-232C, parallel interfaces such as SCSI, IDE and IEEE1284, analog interfaces such as D/A converters and A/D converters, network interface controllers ( Network interface controller (NIC) and the like.

The input I/F 106 includes serial interfaces such as USB, IEEE1394, and RS-232C, parallel interfaces such as SCSI, IDE, and IEEE1284, and analog interfaces such as a D/A converter and an A/D converter. be. The input I/F 106 receives character input, click, voice input, and the like from the input unit 111 . The accepted input content is stored in the main storage unit 102 or the auxiliary storage unit 104 .

The input unit 111 includes a touch panel, keyboard, mouse, pen tablet, microphone, etc., and inputs characters, numbers, or voice. The input unit 111 may be connected from the outside of the PC 10 or integrated with the PC 10 . The “fragrance index” of the perfumed product obtained in step (1) described above can be acquired by the PC 10 by being input from the input unit 111, and stored in the storage unit in the PC 10. Similarly, the fragrance information of the fragrance composition possessed by the fragrance product and the space information of the building where the fragrance product is placed are also acquired by the PC 10 by being input from the input unit 111, and stored in the storage unit in the PC 10. can be made

The output I/F 107 is composed of an interface similar to the input I/F 106, for example. The output I/F 107 outputs information generated by the processing unit 101 to the output unit 112 . The output I/F 107 can also output information generated by the processing unit 101 and stored in the auxiliary storage unit 104 to the output unit 112 . The information generated by the processing unit 101 includes the aroma index of the aroma product and data for displaying the aroma index on the section information. The output unit 112 is composed of, for example, a display and a printer.

The input unit 111 and the output unit 112 may be integrated as a tablet terminal. In this case, the PC 10 can output and display the fragrance index of the fragrance product on the section information of the spatial information on the browser software installed in the tablet terminal via the network.

The media I/F 108 reads, for example, application software stored in the storage medium 113 . The read application software and the like are stored in the main storage unit 102 or the auxiliary storage unit 104 . The media I/F 108 also writes information generated by the processing unit 101 to the storage medium 113 . The media I/F 108 writes information generated by the processing unit 101 and stored in the auxiliary storage unit 104 to the storage medium 113 .

The storage medium 113 is composed of a flexible disk, CD-ROM, DVD-ROM, or the like. A storage medium 113 is connected to the media I/F 108 by a flexible disk drive, CD-ROM drive, DVD-ROM drive, or the like. The storage medium 113 may store application programs and the like for the computer to execute operations.

The processing unit 101 may acquire application software and various settings necessary for controlling the PC 10 via a network instead of reading them from the ROM 103 or the auxiliary storage unit 104 . The application program is stored in an auxiliary storage unit of a server computer on the network, and the display device 10 accesses this server computer, downloads the computer program, and stores it in the ROM 103 or the auxiliary storage unit 104. It is possible.

An operating system that provides a graphical user interface environment such as Windows (registered trademark) manufactured and sold by Microsoft Corporation in the United States is installed in the ROM 103 or the auxiliary storage unit 104 . Application programs run on the operating system.

FIG. 3 shows an example of the operation (flowchart) of the PC 10 corresponding to steps (2) (a) to (c) executed by the computer. In the PC 10, the aroma index of the perfumed product acquired in step S11 corresponding to the step (a) and the aroma information of the perfume composition possessed by the perfumed product, and the step S12 corresponding to the step (b) Based on the acquired spatial information, the fragrance index in the space is calculated in steps S13 to 15 corresponding to the step (c), and the calculated fragrance index is displayed on the partition information of the spatial information. is generated, and the data is output to the output unit.

(Step S11)
The scent index of the perfumed product obtained in the step (1) can be obtained in the PC 10 by inputting it into the input unit 111 of the PC 10 . Here, along with the "fragrance index", information (fragrance information) related to the fragrance composition possessed by the perfumed product is input via the input unit 111 as necessary, whereby the fragrance information of the fragrance composition is entered into the PC 10. can also be obtained. Input can be made by a user (here, a person who prepares a perfume composition for a perfumed product). Specifically, in step S11, the processing unit 101 in the PC 10 accepts an input of the fragrance index and/or fragrance information of the perfumed product from the input unit 111 by the user, or the storage unit to obtain the scent index and the scent information by reading the scent index and/or the scent information of the perfumed product stored in the .

The fragrance information includes at least the amount of the fragrance composition volatilized (amount volatilized per unit time), the mass of the fragrance composition, the density of the fragrance composition, and the diffusion coefficient of the fragrance composition. The scent information also includes location information for placing the scented product. The positional information of the perfumed product becomes the starting point of the fragrance volatilization. Here, the position information of the perfumed product includes, for example, when the base material carrying the fragrance composition in the perfumed product is exposed to the outside and is in contact with the outside air, the exposed surface area and the position in the space of the exposed part contains coordinates (e.g., if the coordinates are x, y, z and the y axis is the height direction, the x and z axes are orthogonal to the y axis, and the z axis is orthogonal to the x axis) . In addition, since the test fragrance composition usually consists of a combination of multiple fragrance ingredients, it may be difficult to calculate the mass of the fragrance composition, the density and the diffusion coefficient of the fragrance composition among the above-mentioned fragrance information. In this case, the mass and density of air may be substituted for the mass and density of the perfume composition, and the diffusion coefficient of other gases such as ammonia may be substituted for the diffusion coefficient.

(Step S12)
Subsequently, in step S12, the processing unit 101 acquires spatial information (also simply referred to as “spatial information”) within the building. Acquisition of spatial information may be obtained by inputting spatial information prepared by a user (a person who prepares a perfume composition for a perfumed product) via the input unit 111 by the user, or The spatial information reflecting the space in which the user intends to arrange the perfumed product may be selected from among the spatial information prepared in the storage unit of the PC 10, and read out from the spatial information. Note that the order of performing step S11 and step S12 described above may be reversed.

In this embodiment, the building is not limited as long as it is a building where people enter and exit. Preferably the building is a commercial or residential building. More preferably, the building is a residential building such as a single-family house, collective housing (including condominiums, apartments, row houses, etc.). A building may include one or more compartments. One compartment may be completely or incompletely partitioned from other compartments by walls, doors, sliding doors, sliding doors, etc., but there may be no partition. Also, the partition may be a counter, partition, curtain, furniture, or the like. Compartments may include rooms, kitchens, bathrooms, toilets, washrooms, hallways, stairs, hallways, closets, closets, and the like. These divisions in the building can also be referred to as "floor plans", and the layout of the divisions can be represented by a "floor plan". Information about the floor plan in the building is hereinafter referred to as section information.

Spatial information includes at least the partition information. Spatial information can include position information such as air inflow points and air outflow points in addition to the division information. The spatial information can further include environmental information such as temperature, humidity, and number of times of arousal. The spatial information may be information on the entire interior of the building, or may be information on a part of the interior of the building. FIG. 4 shows partition information as an example of spatial information. FIG. 4 is a plan view showing the layout of a residential building. FIG. 4 shows an entrance E, a corridor P, a staircase S, a bathroom BR, a washroom WR, a toilet RR, a kitchen K, a living dining room LD, and a Japanese-style room R. In FIG. 4, reference character C indicates a closet or closet, reference character W indicates a window, and reference character D indicates a door. References D1 and D2 indicate entrances and exits. The kitchen K is provided with an exhaust port DC. Reference numeral 2 indicates the placement position of the perfumed product. A perfumed product is placed in one of the compartments within the compartment information. The air inflow point may be the window W and the door D, or may be an intake port or the like. The air outflow locations may be windows W, doors D, exhaust ports DC, and the like. FIG. 4 is a plan view provided by IBEC Building Energy Conservation Organization (General Incorporated Foundation Building Environment and Energy Conservation Organization), but the section information is not limited to this. Although one floor of the residential building is shown in a plan view in FIG. 4, the section information is not limited to such a drawing. For example, as exemplified in FIG. 5, the section information may indicate the floor plan of sections within the building in a three-dimensional floor plan. The section information is preferably a plan view or a three-dimensional view showing the floor plan in the building.

(Steps S13-S15)
First, in step S13, the processing unit 101 makes it possible to perceive the scent in the space inside the target building based on the scent index and scent information of the perfumed product obtained in step S11 and the space information obtained in step S12. A range, preferably an aroma index, is calculated.

Subsequently, in step S14, the processing unit 101 generates data for displaying the recognizable range of the scent of the perfumed product on the building section information. Here, the processing unit 101 of the PC 10 may output the data generated in step S<b>14 to the storage medium 213 or store it in the auxiliary storage unit 204 .

Subsequently, in step S15, the processing unit 101 outputs the generated data to the output unit 112 via the communication I/F 205 to visualize the data.

The fragrance index as used in the present invention refers to the strength of the fragrance volatilized from the fragrance product placed inside the building to the space in the building (atmosphere) (for example, per unit volume of diluted or concentrated fragrance composition It is a value that reflects the abundance of , or expressed as an aroma index. The scent emitted from the perfumed product differs depending on the flow of air and its speed, but if there is no air flow, basically the farther away from the position where the perfumed product is placed, the higher the rate of dilution by the atmosphere. Therefore, the fragrance index, which reflects the strength of the fragrance emitted from the fragranced product, also decreases accordingly. However, in an actual space inside a building, air flow occurs due to the opening and closing of doors, ventilation, and the like. Therefore, the fragrance index is composed of the fragrance index of the fragranced product, the fragrance information of the fragrance composition possessed by the fragranced product (including the location information of the fragranced product), and the spatial information in the building where the fragranced product is placed. , it is necessary to obtain from the atmospheric dilution rate at a given location in the building. How the scent is diluted at a predetermined position in the building can be simulated, for example, using a computer program such as a structured grid general-purpose three-dimensional thermo-fluid analysis system STREAM (registered trademark).

When performing a simulation, in addition to the aroma index obtained in the step (1) described above, the above-mentioned aroma information (volatilization amount, mass, density, diffusion coefficient of the perfume composition, position information for placing the perfumed product etc.) may be entered. Spatial information includes partition information such as the layout of the interior of the building (room layout and size, etc.), location information such as air inflow points and air outflow points, and environmental information such as ventilation frequency, room temperature, and humidity. You may enter one or more of The aroma index is calculated by the computer program based on the aroma index, the aroma information, and the spatial information. ) is generated as data for display.

As illustrated in FIG. 6, for example, results obtained by simulation using the computer program can be converted into visual information. FIG. 6 shows, for example, as shown in Table 1, the abundance (mg) of the fragrance composition at a specific position in a unit space (for example, a section in which a fragranced product is placed such as a room) calculated by simulation. It is obtained by replacing with an index and drawing isopleths based on the value of the replaced aroma index. In this way, on the building section information (for example, the building floor plan), when the location of the scented product and the scented index in the surrounding area are reflected by contour lines, the scented product in the building The intensity of the scent that is volatilized can be displayed as a distribution of the Perfume Index.

Specifically, in FIG. 6, the distribution of the fragrance index at each point in the space is shown as visual information by drawing contour lines in the range showing the same fragrance index. Although the arrangement position 2 of the perfumed product is shown in FIG. 6, the display of the arrangement position 2 of the perfumed product is arbitrary. In FIG. 6, the air flows in from the doorway D1 located near the placement position 2 of the perfumed product, and the air flows out from the doorway D2 between the living/dining room LD and the kitchen K. A simulation in such a space shows that the location with the highest fragrance index (the location where the scent emitted from the fragranced product is the strongest) is displaced from the placement position 2 of the fragranced product. Thus, the distribution of the fragrance index cannot always be accurately predicted only from the floor plan (partition information) such as the placement position 2 of the fragrance product and the positions of the doorway D1 and the doorway D2. In order to accurately predict the distribution of the fragrance index in space, it is necessary to actually perform a simulation that takes into account spatial information such as atmospheric flow.

7 and 8 show variations in showing the distribution of the fragrance index as visual information. In FIGS. 7(a) to (c), for the sake of convenience, the position indicating the fragrance index corresponding to the lower limit concentration of fragrance that humans can perceive (also referred to as “cognition threshold”) from the placement position 2 of the scented product in the compartment A range 3 (perceivable range 3) up to 4 is indicated by a circle. In FIG. 7(a), at position 4, an isoline (dotted line) is drawn in the range indicating the perfuming index, which is the boundary between the recognizable range 3 and the outside of that range, and in FIG. 7(b), the recognizable range 3 are shown in grey, but are not limited to this. FIG. 7(a) is an example showing the aroma index only by isopleths. The contour line pattern may be a solid line as shown in FIG. 6 or a dashed line as shown in FIG. 7(a). FIG. 7(b) is an example in which the range up to point 4 showing the same specific aroma index is colored in a single color regardless of the extent of the aroma index (for example, the magnitude of the value). Here, the color used for coloring is not particularly limited. In addition, FIG. 7(c) is an example in which the range up to point 4 showing the same specific aroma index is displayed in a plurality of colors independent of the degree of aroma index, for example, an example shown by hatching. be. 7(b) and (c) do not have contour lines, but may be combined with contour lines. According to the patterns shown in FIGS. 7(b) and 7(c), it is possible to display as visual information how far the scent of desired strength from the perfumed product reaches from the placement location 2. FIG. The desired fragrance intensity can be set as appropriate. It is possible to display the area where the person can perceive the scent (perceivable range 3) as visual information while distinguishing it from the area where the perceptible scent is not perceivable (the non-perceivable range).

FIGS. 8(b) and 8(c) are examples in which the recognizable range is colored with a color depth corresponding to the fragrance index. This pattern is an example showing the range of fragrance intensity by coloring in stepped color tones according to the value of the fragrance index. FIG. 8(a) shows a first contour line 5a, which is a range indicating the first aroma index, and a second contour line 5a, which is a range indicating a second aroma index smaller than the first aroma index. It is represented by the contour line 5b and the third contour line 5c which is the range indicating the third aroma index, which is the boundary between the perceptible range and the non-perceivable range. FIG. 8(b) shows a first contour line 5a, which is a range indicating the first fragrance index, and a second contour line 5a, which is a range indicating a second fragrance index smaller than the first fragrance index. It is represented by the contour line 5b and the third contour line 5c, which is the range indicating the third aroma index, which is the boundary between the perceptible range 3 and the non-perceivable range. Furthermore, a first range 6a from the location 2 of the perfumed product to the first contour line 5a and a second range 6b from the first contour line 5a to the second contour line 5b, A third range 6c from the second contour line 5b to the third contour line 5c is represented by a gradation so that the smaller the value of the aroma index, the lighter the color. This indicates that each range is a region where scents with strengths indicated by the same fragrance index reach. FIG. 8(c) is an example in which the contour lines 5a, 5b and 5c are removed from the example in FIG. 8(b). In Figures 7 and 8, the indication of the placement location 2 of the perfumed product is optional.

Contour lines or corresponding solid color or hatched patterns depending on the fragrance index, e.g. depending on the time after placing the fragranced product in the building, the ventilation in the compartment where the fragranced product is placed. It may be displayed in chronological order according to environmental conditions such as the number of times the door is opened and closed, or according to changes in temperature and humidity. When displaying in chronological order, still images may be switched, but moving images may be displayed.

The data for displaying the fragrance index of the fragrance product on the section information of the building is automatically output by the processing unit 101 of the PC 10 to the output unit 112 after the data is generated, and the data is output by the output unit 112. The data may be displayed (visualized), or the data (visualized) may be displayed in the output unit 112 by manually giving a command to the PC 10 to start displaying the data. In the output unit 112, as described above, the data is displayed as a contour line of the fragrance index of the fragrance product on the building section information, or the range indicated by the same fragrance index is displayed in a single color or Visually represented, such as by being represented by a pattern such as hatching.

Steps (3) and (4) (Step S16)
In step S16, the step of acquiring the fragrance index of the perfumed product and the fragrance information of the fragrance composition (step S11) and the step of acquiring spatial information (step S12), which are executed repeatedly one or more times as necessary, It is determined whether or not the step of calculating the recognizable range of scent, preferably the scenting index, generating data to be displayed on the partition information, and outputting the data (steps S13 to S15). In step S16, it is determined whether or not the perfumed product has the desired scent of the test perfume composition based on the data output results. As a result, if it is determined that it does not have the desired scent (End: NO), the formulation (perfume composition and concentration) of the test perfume composition carried on the perfumed product, such as by adding a perfume component The above-mentioned (a) to (c) (steps S11 to S15) of (1) and (2) are performed again for the perfumed product having the changed test perfume composition. However, in this case, since the spatial information has already been acquired, (b) of (2) (step S12) can be omitted. This process is repeated until it is determined to have the desired scent. As a result of the repetition, when it is determined that the perfumed product has the desired fragrance (end: YES), step S16 is terminated, and the formulation (perfume composition) of the test perfume composition possessed by the perfumed product is It can be determined as the final perfume composition to be carried in the perfumed product. As a result, the final perfumed product carrying the desired perfume composition is also completed at the same time. Whether or not the scented product has the desired scent (strength, persistence, etc.) is determined based on the visual information (perfume index displayed on the information of the compartment) in the output unit 112. diffuses to a desired section in the building (conversely, in which section the scent does not dissipate) can be determined. This can also be determined chronologically as needed. In addition, since it is possible to determine how far the scent will spread from the scent information and the spatial information, it is possible to ascertain the appropriate position for placing the scented product in the user's living space. Note that the target scent (strength, persistence, etc.) can be arbitrarily set. The finally determined formulation of the perfume composition for the perfumed product may be output to the output unit 112 .

The perfume composition for a perfumed product of the present invention can be prepared as a perfume composition having the target scent for the perfumed product by the above steps, and as a result, the perfumed product having the target perfume composition product can be designed.

(II) Method for Selecting a Perfumed Product The present invention is a method for selecting a perfumed product having a desired scent (strength, persistence, etc.) from candidate perfumed products. A target perfumed product can be finally selected by subjecting a target perfumed product (test perfumed product) from the candidate perfumed products to the following steps.
Specifically, the method for selecting a perfumed product in the present invention can be carried out by carrying out the following steps.
(A) obtaining an "aroma index" and "aroma information" for the test perfumed product;
(B) a step of acquiring "spatial information" including section information of the building where the perfumed product is placed;
(C) generating data for displaying, on spatial information, the perceivable range of scent obtained based on at least the "fragrance index", the "fragrance information", and the "spatial information"; The step of outputting data, preferably calculating the "fragrance index" of the perfumed product based on at least the "fragrance index", the "fragrance information" and the "spatial information", and calculating the calculated "fragrance index" ” on the partition information, and outputting the generated data;
(D) If necessary, change the test perfumed product, obtain the "fragrance index" for the changed test perfumed product, the step of (A) above, and the "fragrance index" and the changed test perfumed product and (E) determining the perfumed product to be selected based on the data output results obtained in (C).

These steps are performed using a computer within the computer. FIG. 9 shows an execution flow chart in the computer. As can be seen from FIG. 9, the selection method of the present invention is substantially different from the above-described method for preparing a fragrance composition for fragrance products, but is substantially in the method for preparing a fragrance composition for fragrance products. (2) It can be implemented by performing substantially the same steps as (a) to (c) (steps S11 to S15), (3) and (4). Specifically, in the selection method of the present invention, (A) corresponds to step (2)(a) of the above method, and similarly (B) corresponds to step (2)(b) of the above method. (C) corresponds to step (2)(c) of said method; (D) corresponds to step (3) of said method; and (E) corresponds to step (4) of said method. Therefore, in the selection method of the present invention, the description of the steps (A) to (E) can be referred to the description of the method. However, in step (D), in step S16 after step (C), it is determined whether or not the test perfumed product has the desired scent based on the data output result in step S15. As a result, if it is determined that the perfumed product does not have the desired scent (End: NO), change the test perfumed product and repeat the above-described (A) to (C) (steps S11 to S15) are performed. However, in this case, since the spatial information has already been obtained, step (B) (step S12) can be omitted. This process is repeated until a perfumed product with the desired scent is determined. As a result of the repetition, when it is determined that the test perfumed product has the desired scent, step S16 is terminated and the test perfumed product is determined as the target perfumed product. can. Whether or not the scented product has the desired scent (strength, persistence, etc.) is determined based on the visual information (perfume index displayed on the section information) in the output unit 112. It can be determined whether the fragrance spreads to a desired section in the building (conversely, in which section the fragrance does not dissipate). This can also be determined chronologically as needed. Note that the target scent (strength, persistence, etc.) can be arbitrarily set. Information on the finally determined perfumed product may be output to the output unit 112 .

In the present invention, as the test perfumed product, the label or product description describes the scent index of the perfumed product or the scent information of the perfume composition carried by the perfumed product. It is preferable to use The label may be a QR code (registered trademark), and information (aroma index, aroma information) on the perfumed product may be obtained by reading the QR code (registered trademark). In this case, in the step (A), the “fragrance index” and “fragrance information” of the perfumed product can be obtained in the PC 10 by inputting them through the input unit 111 of the PC 10 . By inputting the obtained information on the perfumed product and the user's space information, it is possible to display the strength of the scent in the user's space as visual information, and the scent strength suitable for the user's space. Perfumed products can be selected according to the taste of the pod user. Also, on labels and product descriptions, it is possible to calculate how the scent spreads in a standard room from the obtained scent index and describe the size of the room suitable for use (for example, for how many tatami mats). can.

According to the scented product selection method of the present invention, a scented product user (including consumers, customers, and purchasers) selects a scented product from a plurality of candidate scented products displayed in a store, for example. A target perfumed product suitable for the spatial conditions of the building where it is placed can be selected using a personal computer or a tablet terminal connected to the computer via a network. Here, the store may be either a real store or an online store, and may not have the form of a store. The product description of the scented product may describe, as an example (simulation example), the scented index distribution assumed when the scented product is placed indoors with various floor plans. In this case, the user of the perfumed product selects the perfumed product (test perfumed product) to be subjected to the selection method of the present invention from among the multiple candidate perfumed products, referring to the description of the product description. is also possible.

1000: computer system 10: computer

Claims (7)

the following steps (A), (B), (C), (D), and (E-1); or (A), (B), (C), (D), and (E-2) on a computer; ), a method for selecting a perfuming product, characterized in that it has:
(A) obtaining an "aroma index" and "aroma information" for the test perfumed product;
(B) a step of acquiring "spatial information" including section information of the building where the perfumed product is placed;
(C) generating data for displaying the recognizable range of scent obtained based on at least the "fragrance index", the "fragrance information", and the "spatial information" on the section information; outputting the data;
(D) In the data obtained in the step (C) above,
determining that the test scented product is a scented product having the desired scent if the scent diffuses from the scented product to the desired compartment within the building; or
If the scent from the scented product does not diffuse to the desired compartment within the building, determining that the test scented product is a scented product that does not have the desired scent.
process,
(E-1) In the step (D),
Determining the test perfumed product as the target perfumed product when it is determined that the test perfumed product is a perfumed product having the desired scent;
(E-2) In the step (D) above,
Upon determining that the test perfumed product is a perfumed product that does not have the desired scent,
changing the test perfumed product and obtaining the "fragrance index" and "fragrance information" for the changed test perfumed product;
Display the recognizable range of scent obtained based on the changed “fragrance index” and “fragrance information” of the test perfumed product, and the “spatial information” obtained in the step (B) above on the section information to generate data for the modified test perfumed product, output the generated data,
Based on the data for displaying the perceptible range of the scent of the modified test perfumed product on the compartment information,
If the scent diffuses from the perfumed product to the desired compartment in the building, then the modified test perfumed product is determined to be the perfumed product with the desired scent, and the modified test perfumed product is given the desired scent. the process of determining the product, or
If the scent does not diffuse from the scented product to the desired compartment within the building, then the modified test scented product is determined to be a scented product that does not have the desired scent, and the scent does not spread to the desired compartment within the building. Repeat the steps of (A), (C), and (E-2), changing the test perfumed product until a test perfumed product that diffuses to
process. In the step (C), the "fragrance index" of the perfumed product is calculated based on at least the "fragrance index," the "fragrance information," and the "spatial information," and the calculated "fragrance index." 2. The method for selecting a perfumed product according to claim 1, which is a step of generating data for displaying on the partition information and outputting the generated data. The method for selecting a perfumed product according to claim 1 or 2, wherein the "aroma index" of the test perfumed product is calculated by the following formula:
[Number 1]
Aroma index = 10 x LogX
X: Dilution ratio (fragrance concentration) when diluted with odorless air until the fragrance becomes less than the recognition threshold. 4. According to any one of claims 1 to 3, wherein the test perfumed product has a label or product description stating its "aroma index" or/and the "aroma information" of the perfumed product. Selection method to be described. the following steps (a), (b), (c), (d), and (e-1); or (a), (b), (c), (d), and (e-2); A method of preparing a perfume composition for a perfumed product, characterized in that it has:
(1) a step of obtaining a "fragrance index" for a perfumed product loaded with a test perfume composition;
(2) in the computer,
(a) the step of obtaining the "aroma index" and the "aroma information" of the test perfume composition;
(c) generating data for displaying the recognizable range of scent obtained based on at least the "fragrance index", the "fragrance information", and the "spatial information" on the section information; outputting the data;
(d) In the data obtained in the step (c) above,
determining that the test perfuming product has the desired scent of the test perfume composition if the scent diffuses from the perfuming product to the desired compartment within the building; or
If the scent from the perfumed product does not diffuse to the desired compartment within the building, determining that the test perfumed product does not have the desired scent of the test perfume composition;
process,
(e-1) In the step (d),
When it is determined that the test perfumed product has the desired fragrance of the test perfume composition, the formulation of the test perfume composition possessed by the test perfumed product is determined as the final formulation of the perfume composition to be carried in the perfumed product. the process of
(e-2) In the step (d),
Upon determining that the test perfumed product does not have the desired scent of the test perfume composition,
changing the test perfumed product and obtaining the "fragrance index" and "fragrance information" for the changed test perfumed product;
Demarcate the perceptible range of scent obtained based on the changed “fragrance index” and “fragrance information” of the test perfumed product, and the “spatial information” obtained in step (2) (b) above. generating modified test perfumed product data for display on the information and outputting the generated data;
Based on the data for displaying the perceptible range of the scent of the modified test perfumed product on the compartment information,
If the scent from the perfumed product diffuses to the desired compartment in the building, determine that the altered test perfumed product has the desired scented test perfume composition, and the altered test perfumed product has the test fragrance composition determining the formulation of the product as the formulation of the final perfume composition to be carried in the perfumed product, or
If the scent does not diffuse from the scented product to the desired compartment within the building, then the modified test scented product is determined to be a scented product that does not have the desired scent, and the scent does not spread to the desired compartment within the building. Change the test perfumed product until the test perfumed product that diffuses to
process. The step (2)(c) calculates the "fragrance index" of the perfumed product based on at least the "fragrance index", the "fragrance information" and the "spatial information", and calculates the calculated "fragrance index". 6. The method for preparing a fragrance composition for a fragranced product according to claim 5, which is a step of generating data for displaying the "fragrance index" on the section information and outputting the generated data. The method for preparing a perfume composition for a perfumed product according to claim 5 or 6 , wherein the "aroma index" is calculated by the following formula:
[Number 2]
Aroma index = 10 x LogX
X: Dilution ratio (fragrance concentration) when diluted with odorless air until the fragrance becomes less than the recognition threshold.

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