Aroma Bit featured on NHK WORLD NEWS2017.12.18
Aroma Bit is featured on NHK World NEWS titled “Aromatic Images” broadcasted on December 18th JST20:15
Aroma Bit to produce the world’s first “scent” Japan wine tasting event ”The words of grapes~Art x J-Wine x Technology”2017.12.09
Aroma Bit, Inc. is sponsoring Japan Wine Tasting Event “The words of grapes ~ Art x J-Wine x Technology# on December 9th, 2017. featuring the world’s first “scent” technology.
The details are as follows:
The world’s first “scent” technology and collaboration with Japan’s best wineries gathered from across the country. While enjoying the wine of a gem, you can experience a new style of sales and purchase by “visualizing fragrance”.
Also at the venue, we set up fusuma painting works by UGETSU which draws nature’s vitality dynamically with our own brush and ink, and screened images.
Also collaborated with Japanese wine manga “God’s Drops”. You can enjoy the fragrance of wine with an official wineglass in collaboration with the manga.
In addition, speaking of wine is cheese. We can sample various Tokachi cheese from Meiji Co., Ltd.
Academic Paper [Correlation between visualization of odor by odor sensor and sensory test] presented at Workshop on Interactive Systems and Software (WISS 2017) sponsored by Japan Society for Software Science and Technology2017.12.06
Aroma Bit, Inc. released an academic paper titled [Correlation between visualization of odor by odor sensor and sensory test] presented at Workshop on Interactive Systems and Software (WISS 2017) sponsored by Japan Society for Software Science and Technology.
The overview of the paper is as follows.
At our company, an unique odor sensor is being developed using mechanism widely known as e-Nose type sensor. In this study, we discovered that the odor visualization data obtained from odor sensor and human sensory can be linked so translation can be conducted in the form that are easy to comprehend by human.
In this study, by linking the experimental result from human sensory test and pattern of aroma code, the analysis is conducted on the relationship between which particular part of responded aroma code pattern and odor recognition by human.
It is discovered that there is a collation between the visualized data expressing odor associated with fermentation common to cheese and Japanese sake, as well as smell intensity and human sensory, for sensor element responses expressed as aroma code label obtained using the sensor and verbal expressions obtained from human sensory experiments.
URL Link (only in Japanese available)