IDENTIFYING INGREDIENTS OR COOKING TECHNIQUES BASED ON OBSERVED ODOR CHARACTERISTICS OF A DISH

摘要

Techniques are disclosed for generating a mixture of odor compounds to diffuse based on a flavor signature delta measured between dishes prepared according to a recipe. An application obtains a flavor signature for a canonical dish prepared according to the recipe and a flavor signature for a dish subsequently prepared according to the recipe. The application generates a flavor signature delta from the flavor signatures of the dishes. The flavor signature delta indicates a difference in the measure of each of the odor compounds in the dishes. The application identifies one or more food ingredients, each food ingredient identified from at least one of the odor compounds present in the flavor signature delta. The application then generates one or more suggestions for preparing a dish based on the identified food ingredients.