WO2011001156A1

WO2011001156A1 - Aroma training apparatus and method

Info

Publication number: WO2011001156A1
Application number: PCT/GB2010/001288
Authority: WO
Inventors: George Dodd
Original assignee: Scent & Aroma Technology Systems Ltd
Priority date: 2009-07-03
Filing date: 2010-07-05
Publication date: 2011-01-06
Also published as: GB0911523D0

Abstract

An aroma identification kit (1) and method of identifying aroma comprising a container (3) adapted to hold a plurality of receptacles (7). Each receptacle comprises a scented liquid and at least one tester which is adapted to be removably inscrtablc into the receptacles in order to coat at least part of one of said testers with the scented liquid. The testers are conditioned in order to select the amount of scent that is delectable by olfaction.

Description

Aroma Training Apparatus and Method

Introduction The present invention relates to an apparatus and method for teaching a person to detect and identify different aromas and combinations of aromas.

Background to the Invention An odour, smell or aroma is a volatilized chemical compound, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. The terms aroma, fragrance and scent are used by the food and cosmetic industry to describe pleasant odours. The person who creates aromas for food and cosmetics industries is the Perfumer who is an expert on creating perfume compositions. At the most rudimentary level, a perfumer must have a keen knowledge of a large variety of fragrance ingredients and their smells, and be able to distinguish each of the fragrance ingredients whether alone or in combination with other fragrances. In addition, they must know how each ingredient reveals itself through time with other ingredients.

Perfumers are typically employed by large firms which specialize in the creation of the fragrances and flavours generally used in perfumes, cosmetics, beverages, food, and other household products. This is a highly complex multi-billion pound industry, where significant research and development work is undergone to create the right scent.

Another area in which the sense of smell is used extensively is in the whisky and wine industries. Professional tasters will use their sense of smell to assess the composition of the drink as part of the quality control process.

In recent years, there has been a large increase in the demand by the general public to learn more about the aromas that are associated with their favourite drinks and a greater appreciation of the complexity and range of aromas that are present in drinks. A similar situation has arisen with respect to perfumes.

As the following example will illustrate, the traditional approach taken to whisky tasting, whilst useful for the trained professional taster can be difficult for the amateur to replicate.

In order to smell/taste the whisky properly, a glass must be selected that catches the delicate aromas of malt and permits the spirit to be properly agitated (which helps release the aromas).

It is recommended that water is added to the glass in order to help release the flavour. The question of exactly how much water to add is a matter of judgement, experience and expertise. Too much water can drown the flavour of the drink, whereas too little water will simply allow the strong alcohol sensation to dominate. It should also be noted that the amount of water required will vary between whiskies. In addition to the amount of water, it is important to add water of the correct type. Ideally, the water should be from the same source as that used to make the whisky, however mineral water or odourless tap water may be used. The water should also be cool but not chilled.

In conventional whisky tasting evenings, attendees are asked to stick their nose into a glass of whisky and then distinguish between and identify the aromas present, such as cut grass, peat, citrus etc. This is a very difficult and complex task for a beginner.

A similar set of problems arise in wine tasting where the complexity of the wine aroma can make it very difficult to identify the scents in the wine.

Summary of the Invention

In accordance with a first aspect of the invention there is provided an aroma identification kit, the kit comprising:

a container adapted to hold a plurality of receptacles, each containing a scented liquid; a plurality of testers adapted to be removably insertable into the receptacles in order to coat at least part of one of said testers in the scented liquid,

wherein the testers are conditioned in order to select the amount of scent that is detectable by olfaction.

Preferably, the scented liquid contains a single identifiable scent.

Advantageously, this allows the person smelling the scent to readily identify that scent.

In some applications of the present invention it is preferable that the aroma molecule in the scented liquid is of one type.

This allows the user to develop a more detailed understanding of aroma discrimination at the fundamental molecular level from using the kit. This enables discussions between kit users on the scent discrimination mechanism to occur with reference to the biologically fundamental level of smell receptors using a common set of descriptors. Preferably, the scented liquid contains a solvent. Preferably, the solvent is alcohol.

More preferably, the solvent is ethanol.

Preferably, the testers are conditioned by drying them by a predetermined amount.

Preferably, the amount of conditioning is dependent upon the extent to which it is desirable to remove the solvent from the tester.

For the purpose of training a person to identify scents, the presence of the solvent can mask the scent and make it more difficult to identify. As part of the training in identification of scents, the person may be required to identify scents at different time intervals from the tester being removed from the receptacle. This time interval will determine the amount of solvent remaining on the tester and the extent to which the user's ability to recognise a scent has been developed. Preferably, the scented liquid contains a volatile, scented additive having a different smell to the scented liquid.

The volatile additive may be added in order to actively mask the scent from the scented liquid. This can be used to enhance the person's skill in identifying and detecting scents.

Optionally, the scented liquids from more that one receptacle may be combined to create complex scents. Preferably, the tester is a test strip.

Preferably, the test strip is made of paper such as chromatography paper.

Preferably, the kit further comprises a holder which allows a plurality of test strips to be positioned in proximity to one another to allow the aromas from each test strip to intermingle.

Preferably, the holder comprises mounting means for holding the testers in position. The holder may be any holder suitable for retaining the testers in proximity to one another to allow the aromas from each test strip to intermingle.

Preferably, the mounting means are moveable with respect to one another to allow testers to be positioned in proximity of one another or remote from one another for the purpose of smelling a variety of combinations of scents.

Preferably, the mounting means are axially connected at a position remote from the end of the mounting means in which the tester is mounted. Preferably, the holder has retaining means which retain the mounting means in a position chosen by the user. Preferably, the retaining means is a lock.

Optionally, the retaining means is a friction based coupling which allows movement of the mounting means by manual manipulation. Preferably, the kit further comprises a timer which allows the user to accurately determine the amount of conditioning required.

Optionally, movement is controlled in a stepwise manner by an indexing means. Preferably, the kit further comprises means for measuring the rate of evaporation. Preferably, the means for measuring evaporation comprises a humidity sensor.

Preferably, the means for measuring evaporation comprises a temperature sensor.

Preferably, the receptacle is labelled to identify the scent contained therein.

Preferably, the container comprises a plurality of recesses for containing the receptacles.

Preferably, the container is labelled to identify the scents which are contained in the recesses.

Preferably, the labels are contained on the inside surface of the container lid which is hinged, such that when the lid is opened, the labels provide the user with an easy means for identifying the receptacles. Preferably, the aroma identification kit may include scents that assist in the identification of wine, perfume, lab chemicals and substances, pheromones, odours which identify foods and drinks that are off, gourmet food, spices, smells associated with fires, chemical spillages and other hazards.

In accordance with a second aspect of the invention there is provided a method of identifying aroma the method comprising the steps of:

selecting a receptacle containing a scented liquid from a plurality of receptacles at least some of which contain different scented liquids;

coating at least part of a testers in the scented liquid; conditioning the tester once coated with the scented liquid in order to select the amount of scent that is detectable by olfaction.

Preferably, the scented liquid contains a single identifiable scent.

This allows the user to develop a more detailed understanding of aroma discrimination at the fundamental molecular level from using the kit. This enables discussions between kit users on the scent discrimination mechanism to occur with reference to the biologically fundamental level of smell receptors using a common set of descriptors.

Preferably, the scented liquid contains a solvent. Preferably, the solvent is alcohol.

More preferably, the solvent is ethanol. Preferably, the testers are conditioned by drying them by a predetermined amount.

Preferably, the scented liquid contains a volatile, scented additive having a different smell to the scented liquid.

The volatile additive may be added in order to actively mask the scent. This can be used to enhance the person's skill in identifying and detecting scents.

Optionally, the scented liquids from more that one receptacle may be combined to create complex scents. Preferably, the method further comprises holding a plurality of testers in proximity to one another to allow the aromas from each test strip to intermingle.

Preferably, the testers are held in position in a mounting means. Preferably, the testers are moveable with respect to one another to allow testers to be positioned in proximity of one another or remote from one another for the purpose of smelling a variety of combinations of scents.

Preferably, the mounting means are elongate and axially connected at a position remote from the end of the mounting means in which the tester is mounted.

Preferably, the method further comprises using a timer to accurately determine the amount of conditioning required. Preferably, the method further comprises measuring the rate of evaporation of the liquid.

Preferably, the method measures evaporation using a humidity sensor. Preferably, the method measures evaporation using a temperature sensor.

Preferably, the receptacle is labelled to identify the scent contained therein.

Preferably, the receptacles are housed in a container which comprises a plurality of recesses for containing the receptacles.

Preferably, the method may be used for the identification of scents that are present in wine, perfume, lab chemicals and substances, pheromones, odours which identify foods and drinks that are off, gourmet food, spices, smells associated with fires, chemical spillages and other hazards.

Accordingly, the present invention can also be used for the training of personnel to recognise hazardous smells of all types.

Brief Description of the Drawings

The present invention will now be described by way of example only with reference to the accompanying drawings in which:

Figure 1 shows an example of a kit in accordance with the present invention;

Figure 2 shows a tester for use in a kit in accordance with the present invention;

Figures 3A and 3B show a first example of a holder in accordance with the present invention; and

Figures 4A and 4B show a second example of a holder in accordance with the present invention. Detailed Description of the Drawings

Figure 1 shows a kit 1 in accordance with the present invention. The kit comprises a container 3 having a lid 1 1 and a base 13. The base 13 contains a plurality of recesses 5 into which fit a number of bottles 7 which contain the scented liquids. In this example of the present invention, each recess 5 contains a different scented liquid from the others. The scents typically comprise those which form a more complex aroma found in a food, drink or elsewhere. The lid 1 1 has a key 9 which describes the contents of the bottles 7 in the corresponding position in the container 3 with a set of labels numbered 1 to 24. In addition to the elements of the kit shown in figure 1, the kit may also comprise a set of written instructions which provide more detailed information on the scents and instructions for using the kit.

Figure 2 shows the tester which is a test strip 15. A number of different types of strip may be used. Long, thin, smelling strips can be dipped then into bottles.

Thicker paddle type test blotters allow the thin end to be dipped into the bottle. Purity and freedom from contamination are requirements of the testers.

Smelling strips of a light paper, such as chromatography paper, can also be used; the thinness of the paper allows the scent to spread. However, thicker strips present a more consistent odour.

In use, a test strip 15 is firstly dipped into a bottle 7, the scented liquid is conditioned by air drying for a predetermined period of time such as 5 minutes. Periods of around 5 minutes are typically sufficient to allow the solvent (typically alcohol) to evaporate.

A long evaporation time means that the person smells the 100% pure aroma without any interference from the solvent fumes. This process is repeated with the other scented liquids in the kit and the person is trained to recognize each of the twenty four key aromas in the absence of alcohol. In the next step, the scented liquid is dipped and exposed to evaporation for increasingly short periods of time such that the amount of solvent that is masking the smell of the scent progressively increases. For example, this process can start with a low amount of alcohol. Depending on the temperature of the smelling conditions this might be the alcohol remaining after 5 minutes evaporation. The user learns to detect the aroma with this small amount of alcohol. The user then increases the alcohol by waiting for a lesser time, for example, 4 minutes and so on until the user learns to be able to recognize the aroma in the presence of quite a high amount of alcohol. It might take some time before the user is able to do this. In other words the present invention allows a user to explore the relevant aromas (wine/whisky/etc) in a variety of contextual background aromas - including varying amounts of alcohol. Figures 3 A, 3B, 4A and 4B show examples of holders for use with a kit according to the present invention.

Figures 3A and 3B show a holder 21 with a handle area 23 positioned remote from slots 25 which are designed to receive testers. The slots are also shown in the plan view of figure 3B.

Figures 4A and 4B show a second embodiment of a holder in accordance with the present invention. The holder 31 comprises five channels 33 separated by spacing members 35. The channels contain test strip holders 49 which are rotatably mounted on separate axles 37, 39, 41, 43 and 45. Rotation about the axes may be free, or it could be controlled in a stepwise manner by an indexing means. Movement might also be restricted by friction. Figure 4A shows a lock 47 which locks the axles in place once the user has decided which position the holders are to be in relative to one another. Figure 4B is a side view of the holder of figure 4A. In this figure, the relative positions of the test strips 51 mounted in test strip holders can be easily seen. This figure also shows two additional features of the invention, namely a timer 53 and means for obtaining a measure of the rate of evaporation 55. The timer assists the user in easily measuring the time for which evaporation is to occur before testing the scent. The means for obtaining a measure of the rate of evaporation 55 comprises a temperature sensor and a humidity sensor. These calculate a projected time to achieve a given percentage evaporation of the solvent. Extreme conditions of temperature and humidity will have a significant effect on the rate of evaporation. Data displayed on screen 55 will provide the user with the ability to alter the conditioning time required to achieve a certain level of evaporation. In some embodiments of the invention, the timer and means for obtaining a measure of the rate of evaporation are linked such that the time for achieving a certain amount of evaporation is adjusted automatically.

In use, and with reference to the type of kit of figure 1 which in this example contains scents from whiskies, a number of strips are dipped, each into a single labelled bottle 7. The user can hold these strips in proximity to his nose in a variety of combinations. In whisky aroma kit strips scents from bottles 2,6,8,11,12 and 13 can be held together and sniffed all at once to get an entire aroma profile from this particular aroma mixture.

With the combination cited above, for example, it would be the profile of a Glenmorangie® type single malt whisky. But if strips 2,9,15,17,18 and 19 were used, an entirely different aroma profile would be obtained. In this case, that of the island malts such as the Talisker®.

By using the strips in many different combinations a vast array of whisky aroma profiles can be conveniently re-constructed.

It is easy and convenient to combine and hold the strips and indeed all 24 strips could be used. It is inconvenient to do this with bottles and indeed if you use several aroma types such as 3, 4, 5 etc it is physically impossible to achieve this using bottles.

The combining procedures described above can be done with any level of alcohol you wish and is especially effective with the dry strips.

Using the method and apparatus of the present invention, if a group of friends, for example, dipped all 24 strips; and set the dry strips out in a row and many possible combinations were tried the entire spectrum of single malt whisky aroma profiles can be generated. In other words - you can use the strips creatively - to construct a wide variety of aroma and scent compositions. This is also true where the kit contains other scents such as wine scents.

The aroma training kit and method described herein may be used with all types of beverages including but not limited to wine, whisky, beer, liquors, brandy, rum etc and can also be applied to a wide variety of food odours and perfumes. In the case of the perfume kits it is customary to examine the ingredient scent oils and the final perfumes using individual smelling strips. But the use of a kit and the method of combining scents of the present invention is not used.

The present invention may also be used in other areas such as health and safety training where a person might be trained in the early recognition of the smell of potentially hazardous chemicals. In this case, identifying the smell when it is masked by other more day-to-day smells could reduce or prevent harm caused by inhalation of such chemicals. In this case, the kit might comprise some hazardous chemical scents along with day-to-day scents. In all cases, the present invention allows the user to build up knowledge and experience of recognising any single scent or combination of scents by experiencing them alone and in combination with others.

In another example of the present invention kits, such as those designed for perfume scents or human pheromone kit will have in addition to the nose training the function of allowing you to create complex scents by mixing the constituent aromas in various combinations and so attain a wide array of perfumes and pheromone perfumes. This is of particular use in applications where complex mixtures of scents are common. Improvements and modifications may be incorporated herein without deviating from the scope of the invention.

Claims

1. An aroma identification kit, the kit comprising a container adapted to hold a plurality of receptacles, each comprising a scented liquid, at least one tester adapted to be removably insertable into the receptacles in order to coat at least part of one of said testers with the scented liquid, wherein the testers are conditioned in order to select the amount of scent that is detectable by olfaction.

2. An aroma identification kit as claimed in Claim 1 , wherein the scented liquid contains a single identifiable scent.

3. An aroma identification kit as claimed in Claim 1 or 2, wherein the scented liquid contains a solvent.

4. An aroma identification kit as claimed in Claim 3, wherein the solvent is alcohol.

5. An aroma identification kit as claimed in Claim 3, wherein the solvent is ethanol.

6. An aroma identification kit as claimed in any of the preceding claims, wherein the pluralityof testers are conditioned by drying them by a predetermined amount.

7. An aroma identification kit as claimed in Claim 6, wherein the amount of conditioning is dependent upon the extent to which it is desirable to remove the solvent from the tester.

8. An aroma identification kit as claimed in any preceding claim, wherein the scented liquid contains a volatile scented additive having a different smell to the scented liquid.

9. An aroma identification kit as claimed in Claim 8, wherein the volatile additive may be added in order to at least partially mask the scent from the scented liquid.

10. An aroma identification kit as claimed in any of the preceding claims, comprising a plurality of scented liquids combined to create one or more complex scents.

1 1. An aroma identification kit as claimed in any of the preceding claims wherein the at least one tester is a test strip.

12. An aroma identification kit as claimed in Claim 11, wherein the, or each, test strip is made of paper such as chromatography paper.

13. An aroma identification kit as claimed in any of the preceding claims, wherein the kit further comprises a holder which provides for a plurality of testers to be positioned in proximity to one another to allow the aromas from each tester to intermingle.

14. An aroma identification kit as claimed in Claim 13, wherein the holder comprises mounting means for mounting the at least one tester in position.

15. An aroma identification kit as claimed in Claim 14, wherein the mounting means comprises a plurality of test holders, wherein the test holders are moveable with respect to one another to allow testers to be positioned in proximity of one another or remote from one another for the purpose of smelling a variety of combinations of scents.

16. An aroma identification kit as claimed in Claim 15, wherein the mounting means is axially connected at a position remote from the end of the mounting means in which the tester is mounted.

17. An aroma identification kit as claimed in Claims 15 or 16, wherein the holder has retaining means which retain the mounting means in a position chosen by the user.

18. An aroma identification kit as claimed in Claim 17, wherein the retaining means is a lock.

19. An aroma identification kit as claimed in Claim 17 or 18, wherein the retaining means is a friction based coupling which allows movement of the mounting means by manual manipulation.

20. An aroma identification kit as claimed in Claims 15 to 19, wherein the movement is controlled in a stepwise manner by an indexing means.

21. An aroma identification kit as claimed in any of the preceding claims, further comprising a timer.

22. An aroma identification kit as claimed in any of the preceding claims, further comprising means for measuring rate of evaporation.

23. An aroma identification kit as claimed in Claim 22, wherein the means for measuring evaporation comprises a humidity sensor.

24. An aroma identification kit as claimed in Claim 22 or 23, wherein the means for measuring evaporation comprises a temperature sensor.

25. An aroma identification kit as claimed in any preceding claim wherein each receptacle is labelled to identify the scent contained therein.

26. An aroma identification kit as claimed in any of the preceding claims, wherein the container comprises a plurality of recesses for containing the receptacles.

27. An aroma identification kit as claimed in Claim 26, wherein the container is labelled to identify the scents which are contained in the recesses.

28. An aroma identification kit as claimed in Claim 26 or 27, wherein the labels are disposed on the inside surface of the container lid which is hinged, such that when the lid is opened, the labels provide the user with an easy means for identifying the receptacles.

29. An aroma identification kit as claimed in any of the preceding claims, wherein the scented liquid provides for identification of wine, whisky, perfume, laboratory chemicals and substances, pheromones, odours which identify out- of-date foods and drinks, gourmet foods, spices, smells associated with fires, chemical spillages and other hazards.

30. A method of identifying aroma, comprising the steps of: selecting a receptacle containing a scented liquid from a plurality of receptacles at least some of which contain different scented liquids; coating at least part of a testers in the scented liquid; conditioning the tester once coated with the scented liquid in order to select the amount of scent that is detectable by olfaction.

31. A method as claimed in Claim 30, wherein the scented liquid comprises a single identifiable scent.

32. A method as claimed in Claim 30 or 31, wherein the scented liquid contains a solvent.

33. A method as claimed in Claim 32, wherein the solvent is alcohol.

34. A method as claimed in Claim 33, wherein the solvent is ethanol.

35. A method as claimed in Claims 30 to 33, further comprising the step of conditioning the testers by drying them by a predetermined amount.

36. A method as claimed in Claim 35, wherein the amount of conditioning is dependent upon the extent to which it is desirable to remove the solvent from the tester.

37. A method as claimed in Claims 30 to 36, wherein the scented liquid contains a volatile scented additive having a different smell to the scented liquid.

38. A method as claimed in Claim 37, wherein the volatile additive may be added in order to mask the scent.

39. A method as claimed in Claims 30 to 38, wherein the scented liquids from more than one receptacle may be combined to create one or more complex scents.

40. A method as claimed in Claims 30 to 39, further comprising the step of holding a plurality of testers in proximity to one another to allow the aromas from each test strip to intermingle.

41. A method as claimed in Claims 30 to 40, wherein the testers are held in position in a mounting means.

42. A method as claimed in Claims 30 to 41, wherein the testers are moveable with respect to one another to allow testers to be positioned in proximity of one another or remote from one another for the purpose of smelling a variety of combinations of scents.

43. A method as claimed in Claim 41 or 42, wherein the mounting means are elongate and axially connected at a position remote from the end of the mounting means in which the tester is mounted.

44. A method as claimed in Claims 30 to 43, further comprising the step of using a timer to accurately determine the amount of conditioning required.

45. A method as claimed in Claims 30 to 44, further comprising the step of measuring the rate of evaporation of the liquid.

46. A method as claimed in Claim 45, wherein the evaporation is measured using a humidity sensor.

47. A method as claimed in Claim 45 or 46, wherein the evaporation is measured using a temperature sensor.

48. A method as claimed in Claims 30 to 47, wherein the receptacle is labelled to identify the scent contained therein.

49. A method as claimed in Claims 30 to 48, wherein the receptacles are housed in a container which comprises a plurality of recesses for containing the receptacles.

50. A method as claimed in Claims 30 to 49, used for the identification of wine, whisky, perfume, laboratory chemicals and substances, pheromones, odours which identify out-of-date foods and drinks, gourmet foods, spices, smells associated with fires, chemical spillages and other hazards.