DE102007063366A1 - Method for generating, transmitting and signaling of sensory information, involves transmitting sensory information by user using suitable software, where sensory information exists as independent multimedia object in form of sensory file - Google Patents

Abstract

The method involves transmitting a sensory information by a user using a suitable software which is known as aroma tool (5). An integrating component of a message after selection is actively created from stored sensory information. The sensory information exists as independent multimedia object in the form of a sensory file (7) or as abstract marking (6) within the text segments of the message. Independent claims are also included for the follwing: (1) a technical device for display of sensory information (2) a technical device for analyzing aroma mixtures.

Description

The The invention relates to a method for generating, transmitting as well as receiving sensory information on electronic Ways of addressing the sense of smell and / or taste the preambles of claim 1 and technical equipment On the one hand according to the preambles of the claim 10 and on the other hand according to the preambles of claim 16 for carrying out the method.

There are various technical products or product descriptions known from utility model as well as patents and patents, their common feature is, inter alia, the presentation of certain fragrances in particular for the signaling of states. This is the description of the utility model DE 200 21 115 U1 a mobile device that can emit a scent when calling, which may be different based on the caller ID. A similarly functional device for a telephone describes the Japanese Laid-Open Patent Publication 2000 299 721 A , The patent DE 100 65 545 B4 further describes, for purposes of detection and security, a method and apparatus for analyzing odors in the immediate vicinity of a corresponding apparatus, capable of analyzing the ambient fragrance and transmitting it coded to a receiver apparatus and there by means of to issue a device for scenting again. Another device with the purpose of signaling a critical gas concentration is off DE 198 17 853 A1 known, wherein after the detection of a warning signal is sent to a receiver device. To WO99 / 38102 A1 Advertisements can be signaled or accompanied by a matching fragrance. Other documents describe suitable devices for the generation of scent itself, such as the utility model DE 20 2005 012 181 U1 , which represents a mobile device with an integrated scent generating device. In DE 100 27 428 A1 a so-called air-technical apparatus is disclosed, which introduces odor-carrying substances via micropumps into the air stream moving through the apparatus. In particular, the release of fragrances from liquid media via the generation of very small drops is known in DE 100 62 630 A1 disclosed. In an article in the journal "Bild der Wissenschaft" (Issue 11/2006) under the headline "Odors / Japanese Naseweis" It can be learned that the fragrance analysis in connection with a now more complex designed scent cartridge at the research stage can be realistically effected.

The previously described or partially used technologies aim to determine smells or scents, selected states or hazards to signal as well as the recognized fragrances with appropriate To produce devices. The writings describe one from the user's point of view insofar as only passive handling of fragrances, as a user so far not in the transmitted fragrance selection engaging.

The Invention has the task of electronically guided communication to an equal multimedia and thereby actively by the User to be handled with regard to addressing the Odor and / or the sense of taste to expand and thus the Quality of communication to a new level to lift.

The inventive solution of the problem for the method is shown in claim 1, wherein the Claim 1 dependent claims 2-9 show concrete embodiments of the method.

The patented process almost touched all electronic communication methods in particular for the electronically guided communication, these procedures at least have to be able to transfer texts. These include, for example, the already well-known e-mail or the SMS (Short Messages Service). The users can already in these applications sensory information as special integrate selected abstract terms into the message. To opens the use of special flavor files, which So here contain such designated flavor information, one more more flexible use and handling of sensory data in the electronically guided communication. The users can play, manipulate and manipulate flavors using suitable software create and / or use appropriate hardware flavoring mixtures analyze as well as store and make this data similarly easy how to exchange image or audio files. For example, the available today Internet- and mobile-based services E-Mail or MMS (Multimedia Messages Services) are particularly suitable for an extension such kind of communication.

Sensory information is information that is obtained through the analysis of aroma mixtures by suitable analysis devices or, when displayed on a corresponding display device, appropriately addresses the user's sense of smell and / or taste. Under display in the sense of the invention is to understand the output of the sensory information. On the one hand, sensory information can be stored in file form, where such a file is referred to here as an aroma file and contains information about the aroma components to be displayed, and on the other hand in the form of preferably tabular associations of abstract names existing flavor component mixtures, which are also here as electronic. realized flavor databases or sensory information archives are called and the sensory information is considered as a record in such allocation tables. The respective entries in these databases are referred to here as aroma objects, which are optionally ordered relationally within the database in addition to so-called flavor object classes. These flavor objects and / or flavor object classes are optionally populated with attributes for appropriate access. Such storage possibilities for sensory information are considered in more detail below. An aroma file contains information on one or more aroma components and their mass and / or volume-related or also percentage relationships with one another. The example given reference to a certain mass or a certain volume also includes such information, which are suitable to derive corresponding mass and / or volume values, for example by specifying a period of time assuming or specifying a specific pressure and opening cross-section of the output device for a certain flavor component. An aroma file may optionally have an agreed structure that already implicitly includes the mapping of values stored in the file at certain locations to flavor components. It is likewise expedient for flavor files to contain the names of aroma components or their alias markings together with the associated values, and thus to contain an enumeration of, for example, such pairwise assignments. Another possibility is the storage of abstract flavor describing terms with or without indication of value. The abstract terms can be referenced by flavor databases to defined aroma component mixtures or - depending on the intended formation of aromas - information for the intended manipulation or creation of flavor components.

In Similarly, the use of abstract terms in today's usual text-based communication possible, with an agreement made here must be like the flavor-describing abstract to be displayed Terms are marked. It is particularly simple, such terms with a text-based marker, ideally visually impaired the text flow of the message. For example, the mark with the tilde character "~" be made. A program specialized on the receiver As a result, when the message is initiated, either the pure text message or the text segments in a multimedia composite Check message as the MMS on the agreed text marks and the abstract concepts provided for the sensory display select. For example, a text message is as follows: "Me send you a ~ rose! ". In this case will be agreed Tilde characters as a text marker in front of a word the word "Rose" as Abstract term for display on the sensory display module taken from the message and the corresponding to be displayed Values of a flavor component mixture by means of appropriate the receiving device or online aromatic databases determined and then brought the sensory information to the display become. By means of a special recognition algorithm, the Flavor information selected from a text suitable even then if no text markers have been used, for example by appropriate "catchwords", which certain scents be clearly assigned. Definitions for text markers For example, you can also change the format of file names describe the abstract term from the file name itself or parts of it, such as shortened by the file extension. A transferred image with the file name "Rose.jpg" is accordingly additionally made if agreed accordingly trigger the display of sensory information. One Sensory display module can adjust the aroma components accordingly release the given conditions for display. If in the flavor component file from the information to the individual Aroma components no mass or volume to be displayed can be derived, this information is on the receiver side of the message on the software side by default or user-defined presets and / or by the used Type of receiving device and / or by the sensory used Display module determined.

New is in the invention above all the active involvement of the communication partners in the process of the individual production or the selection of the sensory information to be transmitted and their excessive simply designed use in the creation of any News. The possibilities offered by the user actively operated inclusion of human odor and / or also of the sense of taste in the electronically guided communication open, appear comparable revolutionary like the integration of images for the purpose of multimedia Communication.

embodiment

The entire process of receiving, transmitting and displaying aroma information can be viewed as in A described as follows:

Obtaining aroma information:

Before a transmitter 8th Aroma information 17 in the form of a file, a multimedia object or a data stream 7 ; 14 to a receiving device 18 can transfer these on the sending device 8th be made available in one of the ways outlined below. For this purpose, an aroma information or a flavor component via suitable internal 13 or external 6 User interfaces either abstractly described (for example as a word or phrase such as "strawberry", "strawberry scent", "aroma of strawberries", or as a numeric or alphanumeric identifier such as "10030014" or "strawberry006") or by means of an internal 12 on the transmitter or externally 5 installed software, either such an abstract marking or a file or a data stream 7 ; 14 with accordingly by the receiving device 18 supplies information that can be processed as intended as a result. Another way to provide this flavor information is to query it from either internally 11 on the transmitter or externally 4 from this accessible database, wherein the requested information about a particular flavor is determined by a unique key and from the database in the form of a file or a data stream 7 ; 14 the transmitter is provided. Furthermore, the aroma information from an analyzer 9 ; 2 which are either in the transmitter 8th even 9 or externally 2 exist. This analyzer 9 ; 2 processes gaseous and / or liquid and / or solid material samples 1 - like air - by means of suitable sensors 3 ; 10 to corresponding aroma information and presents this as a file or data stream 7 ; 14 for further processing by the transmitter 8th ready. Such sensors 3 ; 10 For example, they are able to capture relevant matter information via electrical, chemical, or appropriate physical processes. The above-described aroma information contains, depending on the intended processing by a corresponding display unit 24 ; 30 either aroma component designations and / or, in the case of several components, their mixing ratio and / or information for manipulation of one or more specific aroma components which, in the course of the defined manipulation, release the aroma (s), for example by way of electromechanical or electrochemical treatment, and / or information for the creation of aromas by means of software-controlled nanotechnological processes for the production of molecular structures, which as a result represent aromas.

Transfer of aroma information:

The transmitter 8th ships the flavor information related 7 ; 14 by means of a transmission unit suitable for this purpose 16 via mobile or wired transmission paths 17 using common technical standards as a data stream, file or in the form of a standalone or embedded in a message multimedia object to a receiving device 18 , The transfer 17 itself is based on common standards for technical data transmission. Corresponding solutions are known, such as the transmission of information on the Internet via TCP / IP, or the transmission of data within the mobile networks on the basis of GPRS or UMTS and the services based thereon, such as the Multimedia Messaging Service (MMS). The receiver 18 receives the aroma information by means of a receiving unit 19 stores the received flavor information in the designated technical memory areas 20 (such as memory or hard drive) and provides the information to the software responsible there 21 - or hardware components, therefore here an internal 24 the external 30 Display unit, available for display. On the receiver 18 is using the software 21 decided whether the information is suitable for display, whether in the case of inappropriate information a display nevertheless - if necessary, under change of display parameters - takes place, or whether the information is not displayed.

Display of aroma information:

The receiver 18 sets the received aroma information on an internal 24 or externally available display unit 30 as intended. If abstract aroma information has been received, it must first be processed in such a way that the display unit 24 ; 30 intended to be processed flavor information provided. In this case, the abstract flavor information is used to extract from an internal 23 on the receiver 18 or from an external one 22 Aroma Information Database retrieve the data necessary for the process of displaying the aroma information and then the software 21 and / or the display unit 24 ; 30 provide. The display unit 24 ; 30 can display flavor information in various ways 31 bring and is called here for all following variants as so-called scent organ. If the aroma information is included in a list of aroma components and a specific mass or volume-specific mixing ratio of these components, the components present on the display unit are made from suitable storage containers 25 removed and for the purpose of proper display outdoors 31 or in a designated room - a so-called scented mussel 28 - By release, evaporation or atomization of entspre introduced aroma components or on a designated carrier 29 (For example, a so-called test strip, the flavor components also to the environment 31 applied), wherein the carrier 29 from the person at the receiving device 18 from the display unit 24 ; 30 is removed and supplied to the sensory perception by smelling or tasting. The physical display of aroma information through targeted release of certain aroma components is here as a replay 25 designated flavor components, wherein the space provided for aroma components on the display unit 24 ; 30 regularly in separate containers 25 be stored and the containers 25 at least have a controllable mechanism for the controlled withdrawal of proportional amounts of the respective flavor component.

Another patented technical process sets the intended aroma components only by manipulation 26 one or more suitable flavor components, which are understood in terms of a correspondingly selectively manipulated substance or mixture, free. Thus, an aroma component on which this manipulation process is based can represent a substance mixture which contains approximately a certain number of encapsulated aroma components which are to be displayed. It is already state of the art today that substances in certain molecular structures such as carbon tubes (so-called nanotubes) or carbon spheres (so-called nano-balls) can be introduced and by certain physical or chemical or other appropriate influence from these molecular containers can be released again. A the manipulation process 26 underlying flavor component is on the display unit 24 ; 30 stockpiled and can contain one or more intended for display encapsulated flavor components in each case sufficient amount by targeted manipulation 26 defined, ie aroma component specific - released and again for proper display in the open 31 or in a designated room - a so-called scented mussel 28 - introduced or on a designated carrier 29 (the test strip, which also adds the aroma components to the environment 31 dispenses).

A third patented procedure described here for the flavor information is based on the creation 27 of intended molecular structures by means of nanotechnological processes. It is known that the biological receptors of the sense organs react differently to the geometric structures of molecules. Certain molecular structures are capable of "docking" to the molecular structure of a receptor, and in the course of this molecular connection, the receptor transmits stimuli to the brain that are regularly processed as intended by the receptor 27 It is therefore to create molecules that target the biological sensory organs. These may be either suitable molecules present on the display unit 27 underlying flavor component or from the immediate vicinity of the display unit 24 ; 30 taken and brought by means of targeted nanotechnological processes in the appropriate geometric shape. The intended for intended display components are in free 31 or in a designated room - a so-called scented mussel 28 - Introduced by release, evaporation or atomization of the corresponding flavor components or on a designated carrier 29 (the test strip, which also adds the aroma components to the environment 31 dispenses).

The result of each of the three aforementioned targeted releases 31 of aroma components by means of reproduction 25 , Manipulation 26 or creation 27 of aroma components can then be accessed by the biological sensory organs of individuals (human & animal) who have access to the display unit 24 ; 30 have to be sensory processed.

Note: In A were at the external display unit 30 For reasons of space, abbreviations are used, which correspond to the respective descriptions for the internal display unit 24 to have. The letters used for the abbreviation are in the corresponding terms for the internal display unit 24 shown in parenthesized form: (W) playback 25 , (M) anipulation 26 , (K) reation 27 of aroma components as well as (D) cockle 28 and (T) carriers 29 ,

1

Fragrance / aroma mixture, material sample

2

external arranged analyzer

3

sensors in the externally arranged analyzer

4

external Database with aroma information

5

external installed software for generating aroma information (aroma tool)

6

abstract designated flavor components external sources, such as text shown

7

Aroma information external sources, provided as a file or data stream

8th

transmitter for aroma information

9

in the Transmitter internally arranged analyzer

10

sensors the analyzer internally arranged in the transmitter

11

in the Transmitter internally available database with aroma information

12

in the Transmitter internally available software for generating Aroma information

13

abstract designated flavor components that are present in the transmitter are

14

Aroma information in the sending device, as a file or data stream

15

Storage in the transmitter, which sends the aroma information to be sent contains

16

transmission unit of the transmitter

17

mobile or conducted transmission path of aroma information

18

receiving set the aroma information

19

receiver unit of the receiving device

20

Storage in the receiving device, which displays the aroma information to be displayed contains

21

software on the receiving device for processing the aroma information

22

external Database with aroma information for receivers

23

in the Receiving device internally existing database with aroma information

24

display unit on the receiving device to output aroma information

25

specific Execution of the display unit for displaying aroma components

26

specific Execution of the display unit for the manipulation of aroma components

27

specific Execution of the display unit for the creation of aroma components

28

scented mussel as part of the display unit for dispensing flavor components

29

Aroma carrier as part of the display unit for dispensing flavor components

30

externally arranged display unit for dispensing aroma components 24 - 29

31

Fragrance / aroma mixture as a result of the release of aroma components

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 20021115 U1 [0002]
• JP 2000299721 A [0002]
• - DE 10065545 B4 [0002]
• - DE 19817853 A1 [0002]
• WO 99/38102 A1 [0002]
• - DE 202005012181 U1 [0002]
• - DE 10027428 A1 [0002]
• DE 10062630 A1 [0002]

Cited non-patent literature

• - "Bild der Wissenschaft" (Issue 11/2006) under the headline "Odors / Japanese Naseweis" [0002]

Claims (16)

A method for generating, transmitting and displaying sensory information, which according to the sender-receiver principle due to electronic means - including the Internet - using mobile and / or wired data transmission methods, such as GPRS, UMTS or TCP / IP, and related hardware and Technology for the generation and / or release of aroma components and / or aroma component mixtures - in this case using an electronically controllable, so-called fragrance organ (sensory display module) - the smell and / or the sense of taste responsive, characterized in that a to be transmitted sensory information by a the user by means of suitable software (as here so-called Aromatool) to be actively created or to be selected from stored sensory information and thereby always to be integrated part of a message itself and the sensory information as an independent multimedia Ob jekt in the form of a sensory file (as here so-called flavor file) and / or as an abstract name together with a unique identifier within text segments of the message exists, on the one hand, the sensory information as an independent multimedia object, the concrete identifiers or correspondingly defined alias markings the gaseous or liquid or solid aroma components used here, as well as their respective mass and / or volume-related amount to be displayed and / or their respective mass and / or volume-related percentage to be displayed and / or the definition of a suitably suitable manipulation of these components, for instance by way of electromechanical, electrochemical or other physical and / or chemical treatments and / or the definition of suitably suitable creations of such components, for example by way of physical or chemical processes within suitable nanotechnological methods Containing a value to the total mass to be displayed or the total volume to be displayed and thus the aroma component mixture ratio and the total amount of aroma components to be displayed is clearly defined - and here optionally already the defined position of a value in the flavor file denotes a based on a corresponding agreement flavoring component - or instead, abstract designations may be used for sensory information and, on the other hand, the abstract designation of sensory information may be selected from the text segments of a message by their unique identification in the form of special text-based markers or other suitable selection by means of specialized recognition algorithms, and as a result, instant or temporal the display of the message on the receiving device offset the sensory information thus transmitted and selected from the message n stored on the receiving device and / or directly or by using on the receiving device already stored and / or externally retrieved via data transfer defined assignment tables on the one hand of aliases and on the other hand of abstract names each to flavor components or flavor component mixtures with defined assigned mass and / or Volume and / or percentage values for the aroma components to be displayed are provided to the technical output module for aroma components and / or aroma component mixtures (sensory display module) and displayed there. Method according to claim 1, characterized in that that the mass and / or volume information to be displayed is the by reproduction or manipulation or creation here for the application coming flavor components in not explicitly made determination in the course of the evaluation of the sensory information from the message automatically supplemented by the receiver or existing mass and / or volume and / or other relevant Information optionally changed while specific Values can be set, which can be adjusted by standard software and / or user-defined presets and / or by the used Type of receiving device and / or by the sensory used Display module can be determined. Method according to claim 1, characterized in that that flavor files provide time information about specific sensory information with which the sensory display module is controlled in such a way that the output of the aroma components is time dependent in their Quantity and / or composition varies. A method according to claim 1, characterized in that flavor files are part of a multimedia guided communication and accordingly in mobile or wired communication standards and multimedia communication applications - including the Internet - are integrated, based on data transmission standards, protocols or technical services such as GPRS, UMTS, WLAN , Wimax, SMS, MMS or e-mail - together with the respective client software required for the creation or processing, such as MMS composers, e-mail applications, messenger products, ICQ clients, chat programs, communities, forums or similar applications. Method according to claim 1, characterized, that an aroma file by means of a software (Aromatool) individually either is reassembled or using the Aromatools an existing Flavor file is edited by the user via the example graphical or other suitable - such as audio-driven - user interface of the aroma tool the desired flavor component ratio approximately based on the respective mass and / or volume fractions and / or other relevant information - in particular at the Manipulation or creation - the aroma components such as Optionally determines a total amount, which is sensory Display module is provided for display, and the attitude a flavor component ratio by the respective to be used aroma components or their used alias markings by specifying either via the keyboard to enter Values or alternatively by software technology implemented and corresponding Values representing controller takes place and / or by means of another Abstraction stage is performed by the user over abstract terms one or more already existing and on the communication device used and / or in online accessible Databases (sensory information archives) stored flavor component ratios integrated and this the overall result to be created - preferably percentage - in the same way as for one single aroma component presented variable adds, wherein the change in the proportion of an abstract designated flavor component ratio an adequate change of those aroma components in the overall result, the aroma component ratio designated in the abstract causes with their respective shares. Method according to claim 5, characterized in that that the user of the Aromatool created or edited by him Aroma file or the flavor component ratio under a individually selectable name stores. Method according to claim 1 or 5, characterized that the user has one for integration into one Message or flavor file for editing from or refers to several existing sensory information archives. Method according to claim 1 or 5, characterized that the sensory information archives used in them stored aroma files or aroma component ratios after Categories and / or with additional attributes such as keywords to aroma objects, aroma object classes or sensory properties to provide each stored aroma object and this optional individually supplemented by the user. Method according to claim 5, characterized, that to the aroma files, which are based on different sensory Display modules and / or differently used flavor components Respectively, Compatibility information for replacement Use of the local sensory display module available aroma components such online or offline can be retrieved that even such flavor files sufficiently accurate to the device-specific Display, their specification for another Hardware type is designed. Equipment for the display of sensory information, in particular in the sense of an electronic controllable, so-called fragrance organ as a sensory display module, characterized in that in the sensory display module for Display provided aroma components in gaseous and / or liquid and / or solid state of aggregation in suitable Containers are stored and digitally controlled in each case one or more defined steps and / or quantities by means of according to controllable valves and / or pumps and / or nozzles and / or membranes or analogously acting components displayed become. Device according to claim 10, characterized in that the sensory display module in the gaseous, liquid or solid state of matter held flavor components as a result of the release process from the respective storage container by means of a suitable Hardware component (such as a heating element or a fan) either evaporates and / or evaporates due to the chemical Properties of the aroma components after release automatically he follows. Device according to claim 10, characterized in that the sensory display module, the gaseous and / or atomized flavor components by release in a localized space with aroma opening (scented mussel) and optionally by means of additional hardware-related elements such as one or more fan elements sufficiently mixed and released. Device according to claim 10, characterized in that the sensory display module the selected aroma components th a solid, liquid or gaseous carrier material such as a test strip or a test roll of paper, textile or other suitable material or a combination of carrier materials, adds to the display and the user optionally removes the flavored carrier material to the sensory display module. Equipment for the display of sensory information, in particular in the sense of an electronic controllable, so-called fragrance organ as a sensory display module, characterized in that the aroma components to be displayed due to some mechanical, electromechanical, chemical, electrochemical, biochemical, thermal, electrical or comparable physical and / or chemical for modification appropriate treatments of one or more appropriately modified Aroma components arise, with such a modifiable aroma component depending on the type and duration of the manipulation different defined aroma characteristics receives. Equipment for the display of sensory information, in particular in the sense of an electronic controllable, so-called fragrance organ as a sensory display module, characterized in that the sensory display module to be displayed Aroma components through a targeted medium or immediate creating a molecular structure, software-controlled nanotechnological Process for display. Equipment for the analysis of Aroma mixtures in the sense of samples by means of electrically controllable electrochemical and / or bioelectric and / or physical sensors characterized, that of the equipment technical Device as a result of the analysis of a sample comparatively corresponding Aroma component ratio is determined and this for further processing via a suitable interface as a data stream or file is provided and / or stored, in which the analysis result the analyzed flavor components as well as their each to be displayed on a suitable sensory display module. and / or volume-related amount and / or their respective to be displayed mass and / or volume-related percentage or a according to abstractly designated information for this as well optionally a value for the total mass to be displayed or for the total to be displayed volume and thus the aroma component mixture ratio and optionally the total amount of flavor components to be displayed is clearly defined or the device technical Establishment as a result of analysis information for intended use Manipulation or creation of aroma components accordingly provides.