Abstract: A computer-implemented method for generating an aroma map is disclosed. The computer-implemented method includes learning one or more aromas associated with one or more items. The computer-implemented method further includes identifying a presence of an item within a venue based on comparing one or more aromas detected by one or more sensors located within the venue with one or more learned aromas associated with the item. The computer-implemented method further includes identifying a micro-location of the item based, at least in part, on a location of the one or more sensors which detected the aroma. The computer-implemented method further includes generating an aroma map geospatially indicating the micro-location of the item within the venue.

Abstract: According to one embodiment, a method, computer system, and computer program product for aiding a user in the preparation and completion of a dish within a social sensory recipe program are provided. The present invention may include capturing one or more characteristics comprising an aroma of a dish associated with a recipe using one or more sensors, wherein the one or more sensors comprise an olfactory sensor; identifying, at two or more steps of the recipe comprising a recipe profile, one or more aroma profiles of the dish based on the captured one or more characteristics comprising the aroma; comparing the one or more aroma profiles of the dish to one or more aroma profiles comprising the recipe profile; and responsive to the comparing, providing feedback of the dish to a user.

Abstract: A computer-implemented method for generating an aroma map is disclosed. The computer-implemented method includes learning one or more aromas associated with one or more items. The computer-implemented method further includes identifying a presence of an item within a venue based on comparing one or more aromas detected by one or more sensors located within the venue with one or more learned aromas associated with the item. The computer-implemented method further includes identifying a micro-location of the item based, at least in part, on a location of the one or more sensors which detected the aroma. The computer-implemented method further includes generating an aroma map geospatially indicating the micro-location of the item within the venue.