A method for characterizing an olfactory stimulation, including visual stimulation steps each associated with a theme and first steps of recording physiological variables carried out continuously during a first visual stimulation step, so as to obtain first physiological recordings, each first physiological recording being associated with the theme associated with the first visual stimulation step, a second olfactory stimulation step, a second step of recording values of physiological variables carried out continuously during and after the second olfactory stimulation step to obtain a second physiological recording, a step of comparing the first physiological recordings with the second physiological recording to isolate a first physiological recording close to the second physiological recording, and a step of determining a theme associated with the first physiological recording which is isolated during the comparing step.

A system and method for collecting symptomatic data to screen for a targeted disease. Testing hardware incorporates a plurality of testing units with corresponding indicators that can be altered to indicate whether a symptom is present or not. The resulting data from the testing use can then be analyzed to determine the likelihood of presence of a disease.

Disclosed are compositions and methods for measuring olfactory sensitivity, olfactory resolution, and combinations thereof. Such measurements can be made during a single test, or over consecutive tests, which may be performed during a single testing period, such as in a single day, or over a series of testing periods. The tests may be performed by a health care professional, or may be conveniently self-administered by the user.

According to various embodiments, systems and methods for determining carbon dioxide detection in arthropods. An embodiment may include determining at least one resonant frequency of an arthropod sensory organ and an absorption spectrum of at least one odorant. A frequency filter may be applied to the absorption spectrum to eliminate frequencies below a given intensity value. Of the frequencies remaining from the absorption spectrum, those frequencies corresponding to relative peaks in absorption intensity may be selected. An olfactory chord including a group of the selected frequencies corresponding to the relative peaks in absorption intensity with at least one specific frequency that matches the at least one resonant frequency of the arthropod sensory organ. Additionally, at least one radiation source may be configured to emit electromagnetic radiation corresponding to the olfactory chord.

A method for generating an indication for Parkinson's Disease in a subject is disclosed. The method comprises measuring, whilst the subject is awake, air flow in the nose of the subject during a plurality of nasal respirations using a sensor; receiving, by a device, data associated with said air flow measurements received from said sensor; and evaluating at least one respiration parameter received from said data, generating an indication for Parkinson's Disease of the subject based on the at least one respiration parameter.

A device or system is provided that provides olfactory stimuli, and includes a piezoelectric vibration device that is used to produce scents corresponding to actions performed in a VR or AR environment, or other application. In some implementations, a user interacts with one or more game elements within a game program being executed by a game engine, and responsive to the interaction, the game engine may communicate a series of commands that cause a piezoelectric device of the device to generate scents to be experienced by the user.

An olfactory test comprising an olfactory test article including a plurality of trials that each has an associated concentration of a stimulus of interest. Aspects of the present disclosure further relate to software application that guides a user through conducting the olfactory test based at least in part on the user's responses to trials of the olfactory test article, such that the user can be guided through a custom order of trials, and therefore different concentrations of the stimuli of interest, based at least in part on the user's responses to the trials as the user performs the olfactory test.

The present invention is directed to olfactory diagnostic testing compositions and kits for detecting, screening and/or monitoring the progression of specific disease states or other conditions in a subject. In one aspect, the invention is directed to a method and testing kit using a pathology-specific panel of fragrances to detect, screen and/or monitor a specific disease state or condition. In another aspect, the invention is directed to a method of making diagnostic compositions having a specific complex fragrance such as an essential oil fragrance and diagnostic testing kits including such diagnostic compositions.

Provided herein is a nasal applicator device for precision placement of a nasal cavity device in an olfactory cleft of a subject comprising: a handle extending between a handle distal end and a distal proximal end; one or more controllers operably connected to the handle; an applicator arm connected to the handle distal end, a distal end effector configured to operably connect to the applicator arm to guide placement of the nasal cavity device; a stabilizer operably connected to an applicator arm distal end, wherein during use the stabilizer is configured to stably immobilize at least a portion of the nasal cavity device within the olfactory cleft of the subject.

A sensory traits information collecting method incudes: a first tasting step of including. in a mouth of a subject, predetermined food and drink (F) exhibiting predetermined oral sensation in a white light environment in which white light (L0) is incident on a retina (R) of the subject; a predetermined light environment creating step of creating a predetermined light environment in which predetermined light (L1) is incident on the retina (R) of the subject; a second tasting step of again including the predetermined food and drink (F) in the mouth of the subject in the predetermined light environment; an information reception step of receiving sensory traits information regarding oral sensation of the predetermined food and drink (F) in the first tasting step and the second tasting step from the subject; and a collecting step of collecting the sensory traits information received from the subject.