2 results about "Odor source" patented technology

A method for comparing odors comprises: sampling odor sources and detecting primary odorants, then for each odor source, storing each of the sampled odor sources in respective primary vectors of odor descriptors that describe the primary odorants. For each source a source vector is then constructed by summing the primary vectors of the respectively detected primary odorants. Comparison between the odors is achieved by determining an angle between the source vectors, which may then be output. The method may be used in electronic noses and like equipment.

The invention discloses a seafood fresh-keeping agent capable of removing a peculiar smell. The seafood fresh-keeping agent is prepared from the following substances in parts by weight: 80 to 90 partsof deionized water, 10 to 20 parts of potassium sorbate, 2 to 5 parts of an antioxidant, 1 to 4 parts of porous silicon dioxide, 0.1 to 0.3 part of natamycin and citric acid for regulating pH (Potential of Hydrogen) to be 4.0 to 5.0. The potassium sorbate and the natamycin which have an anti-bacterial effect are added in the seafood fresh-keeping agent, so that propagation of bacteria in seafoodcan be effectively inhibited. In addition, oil-soluble vitamin C having oxidation resistance is also added in the seafood fresh-keeping agent, and the vitamin C is adsorbed to the porous silicon dioxide, so that a sustainable anti-oxidant function is expressed. According to the seafood fresh-keeping agent disclosed by the invention, a sour formula is adopted, and decomposition of an odor source-chlorinated trimethylamine in the seafood is also inhibited to a certain degree. The seafood fresh-keeping agent not only is capable of expressing anti-corrosion and fresh-keeping effects of the seafood, but also is capable of effectively reducing a peculiar smell of the seafood.