{"product_id":"essentials-of-machine-olfaction-and-taste-hardback-9781118768488","title":"Essentials of Machine Olfaction and Taste (Hardback) 9781118768488","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eEssentials of Machine Olfaction and Taste\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eTakamichi Nakamoto (Edited by), T Nakamoto (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118768488, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 12 February 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e336 pages\u003cbr\u003e25.2 x 17.5 x 2.8 cm, 0.671 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eEssentials of Machine Olfaction and Taste \u003cp\u003e\u003cb\u003eThis book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines\u003c\/b\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePresents original, latest research in the field, with an emphasis on the recent development of human interfacing\u003c\/li\u003e \u003cli\u003eCovers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level\u003c\/li\u003e \u003cli\u003eTimely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eAbout the Contributors xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to Essentials of Machine Olfaction and Tastes 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTakamichi Nakamoto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Physiology of Chemical Sense and its Biosensor Application 3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRyohei Kanzaki, Kei Nakatani, Takeshi Sakurai, Nobuo Misawa and Hidefumi Mitsuno\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 3\u003c\/p\u003e \u003cp\u003e2.2 Olfaction and Taste of Insects 4\u003c\/p\u003e \u003cp\u003e2.2.1 Olfaction 4\u003c\/p\u003e \u003cp\u003e2.2.1.1 Anatomy of Olfaction 4\u003c\/p\u003e \u003cp\u003e2.2.1.2 Signal Transduction of Odor Signals 6\u003c\/p\u003e \u003cp\u003e2.2.1.3 Molecular Biology of Olfaction 7\u003c\/p\u003e \u003cp\u003e2.2.2 Taste 8\u003c\/p\u003e \u003cp\u003e2.2.2.1 Anatomy of Taste 8\u003c\/p\u003e \u003cp\u003e2.2.2.2 Molecular Biology and Signal Transduction of Taste 9\u003c\/p\u003e \u003cp\u003e2.3 Olfaction and Taste of Vertebrate 11\u003c\/p\u003e \u003cp\u003e2.3.1 Olfaction 11\u003c\/p\u003e \u003cp\u003e2.3.1.1 Anatomy of Olfaction 11\u003c\/p\u003e \u003cp\u003e2.3.1.2 Transduction of Odor Signals 12\u003c\/p\u003e \u003cp\u003e2.3.1.3 Molecular Biology of Olfaction 15\u003c\/p\u003e \u003cp\u003e2.3.2 Taste 17\u003c\/p\u003e \u003cp\u003e2.3.2.1 Anatomy of Taste 17\u003c\/p\u003e \u003cp\u003e2.3.2.2 Transduction of Taste Signals 18\u003c\/p\u003e \u003cp\u003e2.3.2.3 Molecular Biology of Taste 20\u003c\/p\u003e \u003cp\u003e2.4 Cell‐Based Sensors and Receptor‐Based Sensors 21\u003c\/p\u003e \u003cp\u003e2.4.1 Tissue‐Based Sensors 23\u003c\/p\u003e \u003cp\u003e2.4.2 Cell‐Based Sensors 26\u003c\/p\u003e \u003cp\u003e2.4.3 Receptor‐Based Sensors 30\u003c\/p\u003e \u003cp\u003e2.4.3.1 Production of Odorant Receptors 34\u003c\/p\u003e \u003cp\u003e2.4.3.2 Immobilization of Odorant Receptors 35\u003c\/p\u003e \u003cp\u003e2.4.3.3 Measurement from Odorant Receptors 36\u003c\/p\u003e \u003cp\u003e2.4.4 Summary of the Biosensors 41\u003c\/p\u003e \u003cp\u003e2.5 Future Prospects 42\u003c\/p\u003e \u003cp\u003eReferences 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Large‐Scale Chemical Sensor Arrays for Machine Olfaction 49\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMara Bernabei, Simone Pantalei and Krishna C. Persaud\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 49\u003c\/p\u003e \u003cp\u003e3.2 Overview of Artificial Olfactory Systems 50\u003c\/p\u003e \u003cp\u003e3.3 Common Sensor Technologies Employed in Artificial Olfactory Systems 53\u003c\/p\u003e \u003cp\u003e3.3.1 Metal‐Oxide Gas Sensors 53\u003c\/p\u003e \u003cp\u003e3.3.2 Piezoelectric Sensors 54\u003c\/p\u003e \u003cp\u003e3.3.3 Conducting Polymer Sensors 55\u003c\/p\u003e \u003cp\u003e3.4 Typical Application of “Electronic Nose” Technologies 58\u003c\/p\u003e \u003cp\u003e3.5 A Comparison between Artificial and the Biological Olfaction Systems 58\u003c\/p\u003e \u003cp\u003e3.6 A Large‐Scale Sensor Array 59\u003c\/p\u003e \u003cp\u003e3.6.1 Conducting Polymers 60\u003c\/p\u003e \u003cp\u003e3.6.2 Sensor Interrogation Strategy 62\u003c\/p\u003e \u003cp\u003e3.6.3 Sensor Substrate 64\u003c\/p\u003e \u003cp\u003e3.7 Characterization of the Large‐Scale Sensor Array 68\u003c\/p\u003e \u003cp\u003e3.7.1 Pure Analyte Study: Classification and Quantification Capability 69\u003c\/p\u003e \u003cp\u003e3.7.2 Binary Mixture Study: Segmentation and Background Suppression Capability 75\u003c\/p\u003e \u003cp\u003e3.7.3 Polymer Classes: Testing Broad and Overlapping Sensitivity, High Level of Redundancy 76\u003c\/p\u003e \u003cp\u003e3.7.4 System Robustness and Long‐Term Stability 77\u003c\/p\u003e \u003cp\u003e3.8 Conclusions 79\u003c\/p\u003e \u003cp\u003eAcknowledgment80 References 80\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Taste Sensor: Electronic Tongue with Global Selectivity 87\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKiyoshi Toko, Yusuke Tahara, Masaaki Habara, Yoshikazu Kobayashi and Hidekazu Ikezaki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 87\u003c\/p\u003e \u003cp\u003e4.2 Electronic Tongues 90\u003c\/p\u003e \u003cp\u003e4.3 Taste Sensor 92\u003c\/p\u003e \u003cp\u003e4.3.1 Introduction 92\u003c\/p\u003e \u003cp\u003e4.3.2 Principle 93\u003c\/p\u003e \u003cp\u003e4.3.3 Response Mechanism 93\u003c\/p\u003e \u003cp\u003e4.3.4 Measurement Procedure 97\u003c\/p\u003e \u003cp\u003e4.3.5 Sensor Design Techniques 98\u003c\/p\u003e \u003cp\u003e4.3.6 Basic Characteristics 103\u003c\/p\u003e \u003cp\u003e4.3.6.1 Threshold 106\u003c\/p\u003e \u003cp\u003e4.3.6.2 Global Selectivity 106\u003c\/p\u003e \u003cp\u003e4.3.6.3 High Correlation with Human Sensory Scores 108\u003c\/p\u003e \u003cp\u003e4.3.6.4 Definition of Taste Information 109\u003c\/p\u003e \u003cp\u003e4.3.6.5 Detection of Interactions between Taste Substances 110\u003c\/p\u003e \u003cp\u003e4.3.7 Sample Preparation 111\u003c\/p\u003e \u003cp\u003e4.3.8 Analysis 112\u003c\/p\u003e \u003cp\u003e4.4 Taste Substances Adsorbed on the Membrane 116\u003c\/p\u003e \u003cp\u003e4.5 Miniaturized Taste Sensor 117\u003c\/p\u003e \u003cp\u003e4.6 Pungent Sensor 122\u003c\/p\u003e \u003cp\u003e4.7 Application to Foods and Beverages 124\u003c\/p\u003e \u003cp\u003e4.7.1 Introduction 124\u003c\/p\u003e \u003cp\u003e4.7.2 Beer 124\u003c\/p\u003e \u003cp\u003e4.7.3 Coffee 127\u003c\/p\u003e \u003cp\u003e4.7.4 Meat 132\u003c\/p\u003e \u003cp\u003e4.7.5 Combinatorial Optimization Technique for Ingredients and Qualities Using a GA 134\u003c\/p\u003e \u003cp\u003e4.7.5.2 Ga 134\u003c\/p\u003e \u003cp\u003e4.7.5.3 Constrained Nonlinear Optimization 137\u003c\/p\u003e \u003cp\u003e4.7.6 For More Effective Use of “Taste Information” 137\u003c\/p\u003e \u003cp\u003e4.7.6.1 Key Concept 138\u003c\/p\u003e \u003cp\u003e4.7.6.2 Taste Attributes or Qualities become Understandable and Translatable When They Are Simplified 138\u003c\/p\u003e \u003cp\u003e4.7.6.3 Simplification of Large Numbers of Molecules into a Couple of Taste Qualities Allows Mathematical Optimization 140\u003c\/p\u003e \u003cp\u003e4.7.6.4 Summary 141\u003c\/p\u003e \u003cp\u003e4.8 Application to Medicines 141\u003c\/p\u003e \u003cp\u003e4.8.1 Introduction 141\u003c\/p\u003e \u003cp\u003e4.8.2 Bitterness Evaluation of APIs and Suppression Effect of Formulations 141\u003c\/p\u003e \u003cp\u003e4.8.3 Development of Bitterness Sensor for Pharmaceutical Formulations 143\u003c\/p\u003e \u003cp\u003e4.8.3.1 Sensor Design 143\u003c\/p\u003e \u003cp\u003e4.8.3.2 Prediction of Bitterness Intensity and Threshold 144\u003c\/p\u003e \u003cp\u003e4.8.3.3 Applications to Orally Disintegrating Tablets 146\u003c\/p\u003e \u003cp\u003e4.8.3.4 Response Mechanism to APIs 154\u003c\/p\u003e \u003cp\u003e4.8.4 Evaluation of Poorly Water‐Soluble Drugs 156\u003c\/p\u003e \u003cp\u003e4.9 Perspectives 160\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Pattern Recognition 175\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSaverio De Vito, Matteo Falasconi and Matteo Pardo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 175\u003c\/p\u003e \u003cp\u003e5.2 Application Frameworks and Their Challenges 176\u003c\/p\u003e \u003cp\u003e5.2.1 Common Challenges 176\u003c\/p\u003e \u003cp\u003e5.2.2 Static In‐Lab Applications 177\u003c\/p\u003e \u003cp\u003e5.2.3 On‐Field Applications 178\u003c\/p\u003e \u003cp\u003e5.3 Unsupervised Learning and Data Exploration 180\u003c\/p\u003e \u003cp\u003e5.3.1 Feature Extraction: Static and Dynamic Characteristics 180\u003c\/p\u003e \u003cp\u003e5.3.2 Exploratory Data Analysis 184\u003c\/p\u003e \u003cp\u003e5.3.3 Cluster Analysis 189\u003c\/p\u003e \u003cp\u003e5.4 Supervised Learning 190\u003c\/p\u003e \u003cp\u003e5.4.1 Classification: Detection and Discrimination of Analytes and Mixtures of Volatiles 192\u003c\/p\u003e \u003cp\u003e5.4.2 Regression: Machine Olfaction Quantification Problems and Solutions 196\u003c\/p\u003e \u003cp\u003e5.4.3 Feature Selection 200\u003c\/p\u003e \u003cp\u003e5.5 Advanced Topics 202\u003c\/p\u003e \u003cp\u003e5.5.1 System Instability Compensation 202\u003c\/p\u003e \u003cp\u003e5.5.2 Calibration Transfer 208\u003c\/p\u003e \u003cp\u003e5.6 Conclusions 210\u003c\/p\u003e \u003cp\u003eReferences 211\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Using Chemical Sensors as “Noses” for Mobile Robots 219\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eHiroshi Ishida, Achim J. Lilienthal, Haruka Matsukura, Victor Hernandez Bennetts and Erik Schaffernicht\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 219\u003c\/p\u003e \u003cp\u003e6.2 Task Descriptions 220\u003c\/p\u003e \u003cp\u003e6.2.1 Definitions of Tasks 220\u003c\/p\u003e \u003cp\u003e6.2.2 Characteristics of Turbulent Chemical Plumes 222\u003c\/p\u003e \u003cp\u003e6.3 Robots and Sensors 224\u003c\/p\u003e \u003cp\u003e6.3.1 Sensors for Gas Detection 224\u003c\/p\u003e \u003cp\u003e6.3.2 Airflow Sensing 225\u003c\/p\u003e \u003cp\u003e6.3.3 Robot Platforms 226\u003c\/p\u003e \u003cp\u003e6.4 Characterization of Environments 226\u003c\/p\u003e \u003cp\u003e6.5 Case Studies 230\u003c\/p\u003e \u003cp\u003e6.5.1 Chemical Trail Following 230\u003c\/p\u003e \u003cp\u003e6.5.2 Chemotactic Search versus Anemotactic Approach 232\u003c\/p\u003e \u003cp\u003e6.5.3 Attempts to Improve Gas Source Localization Robots 236\u003c\/p\u003e \u003cp\u003e6.5.4 Flying, Swimming, and Burrowing Robots 238\u003c\/p\u003e \u003cp\u003e6.5.5 Gas Distribution Mapping 239\u003c\/p\u003e \u003cp\u003e6.6 Future Prospective 241\u003c\/p\u003e \u003cp\u003eAcknowledgment242 References 242\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Olfactory Display and Odor Recorder 247\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTakamichi Nakamoto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 247\u003c\/p\u003e \u003cp\u003e7.2 Principle of Olfactory Display 247\u003c\/p\u003e \u003cp\u003e7.2.1 Olfactory Display Device 248\u003c\/p\u003e \u003cp\u003e7.2.2 Olfactory Display Related to Spatial Distribution of Odor 250\u003c\/p\u003e \u003cp\u003e7.2.3 Temporal Intensity Change of Odor 251\u003c\/p\u003e \u003cp\u003e7.2.3.1 Problem of Smell Persistence 251\u003c\/p\u003e \u003cp\u003e7.2.3.2 Olfactory Display Using Inkjet Device 254\u003c\/p\u003e \u003cp\u003e7.2.4 Multicomponent Olfactory Display 256\u003c\/p\u003e \u003cp\u003e7.2.4.1 Mass Flow Controller 256\u003c\/p\u003e \u003cp\u003e7.2.4.2 Automatic Sampler 256\u003c\/p\u003e \u003cp\u003e7.2.4.3 Solenoid Valve 258\u003c\/p\u003e \u003cp\u003e7.2.4.4 Micropumps and Surface Acoustic Wave Atomizer 260\u003c\/p\u003e \u003cp\u003e7.2.5 Cross Modality Interaction 261\u003c\/p\u003e \u003cp\u003e7.3 Application of Olfactory Display 263\u003c\/p\u003e \u003cp\u003e7.3.1 Entertainment 263\u003c\/p\u003e \u003cp\u003e7.3.2 Olfactory Art 265\u003c\/p\u003e \u003cp\u003e7.3.3 Advertisement 266\u003c\/p\u003e \u003cp\u003e7.3.4 Medical Field 266\u003c\/p\u003e \u003cp\u003e7.4 Odor Recorder 267\u003c\/p\u003e \u003cp\u003e7.4.1 Background of Odor Recorder 267\u003c\/p\u003e \u003cp\u003e7.4.2 Principle of Odor Recorder 268\u003c\/p\u003e \u003cp\u003e7.4.3 Mixture Quantification Method 271\u003c\/p\u003e \u003cp\u003e7.5.1 Odor Approximation 274\u003c\/p\u003e \u003cp\u003e7.5.2 MIMO Feedback Method 276\u003c\/p\u003e \u003cp\u003e7.5.3 Method to Increase Number of Odor Components 278\u003c\/p\u003e \u003cp\u003e7.5.3.1 SVD Method 278\u003c\/p\u003e \u003cp\u003e7.5.3.2 Two‐Level Quantization Method 280\u003c\/p\u003e \u003cp\u003e7.5.4 Dynamic Method 283\u003c\/p\u003e \u003cp\u003e7.5.4.1 Real‐Time Reference Method 284\u003c\/p\u003e \u003cp\u003e7.5.4.2 Concurrent Method 287\u003c\/p\u003e \u003cp\u003e7.5.5 Mixture Quantification Using Huge Number of Odor Candidates 289\u003c\/p\u003e \u003cp\u003e7.6 Exploration of Odor Components 292\u003c\/p\u003e \u003cp\u003e7.6.1 Introduction of Odor Components 292\u003c\/p\u003e \u003cp\u003e7.6.2 Procedure for Odor Approximation 293\u003c\/p\u003e \u003cp\u003e7.6.3 Simulation of Odor Approximation 295\u003c\/p\u003e \u003cp\u003e7.6.4 Experiment on Essential Oil Approximation 297\u003c\/p\u003e \u003cp\u003e7.6.5 Comparison of Distance Measure 301\u003c\/p\u003e \u003cp\u003e7.6.6 Improvement of Odor Approximation 303\u003c\/p\u003e \u003cp\u003e7.7 Teleolfaction 305\u003c\/p\u003e \u003cp\u003e7.7.1 Concept of Teleolfaction 305\u003c\/p\u003e \u003cp\u003e7.7.2 Implementation of Teleolfaction System 306\u003c\/p\u003e \u003cp\u003e7.7.3 Experiment on Teleolfaction 307\u003c\/p\u003e \u003cp\u003e7.8 Summary 308\u003c\/p\u003e \u003cp\u003eReferences 309\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Summary and Future Perspectives 315\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTakamichi Nakamoto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 317\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Electronics \u0026amp; communications engineering [\u003ca title=\"See our other books on Electronics \u0026amp; communications engineering\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Electronics%20\u0026amp;%20communications%20engineering%20%5BTJ%5D%22\"\u003eTJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52421369364760,"sku":"9781118768488","price":97.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118768488.jpg?v=1784592800","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/essentials-of-machine-olfaction-and-taste-hardback-9781118768488","provider":"Freshly Printed Books","version":"1.0","type":"link"}