There’s nothing like the smell of freshly brewed coffee in the morning.
But how does one measure that smell?
There’s no energy in a smell to help estimate how potent the coffee might be. Instead, it’s the gases emitted from brewed coffee that contribute to the invigorating scent.
The human nose captures those gases in a way that Nosang Vincent Myung, the Bernard Keating Crawford Professor of Engineering at the University of Notre Dame, is working to duplicate in a device with sensors.
He and his team have developed a prototype of an electronic nose, using nanoengineered materials to tune the sensitivity and selectivity to mimic the performance and capabilities of a human nose.
Continue reading… “Researchers develop a prototype of electronic nose”
