Patent Publication Number: US-2017354281-A1

Title: Odorant-releasing utensil

Description:
If an Application Data Sheet (ADS) has been filed on the filing date of this application, it is incorporated by reference herein. Any applications claimed on the ADS for priority under 35 U.S.C. §§119, 120, 121, or 365(c), and any and all parent, grandparent, great-grandparent, etc. applications of such applications, are also incorporated by reference, including any priority claims made in those applications and any material incorporated by reference, to the extent such subject matter is not inconsistent herewith. 
     CROSS-REFERENCE TO RELATED APPLICATIONS 
     The present application claims the benefit of the earliest available effective filing date(s) from the following listed application(s) (the “Priority Applications”), if any, listed below (e.g., claims earliest available priority dates for other than provisional patent applications or claims benefits under 35 USC §119(e) for provisional patent applications, for any and all parent, grandparent, great-grandparent, etc. applications of the Priority Application(s)). 
     Priority Applications 
     The present application constitutes a continuation-in-part of U.S. patent application Ser. No. 13/675,935, entitled ACTIVELY RELEASED FOOD ADDITIVES, naming MICHAEL H. BAYM, RODERICK A. HYDE, JORDIN T. KARE, ERIC C. LEUTHARDT, ELIZABETH A. SWEENEY, AND LOWELL L. WOOD, JR. as inventors, filed 13 Nov. 2012 with attorney docket no. 1009-038-001-000000, which is currently co-pending or is an application of which a currently co-pending application is entitled to the benefit of the filing date. 
     The present application constitutes a continuation-in-part of U.S. patent application Ser. No. 13/675,940, entitled ACTIVELY RELEASED FOOD ADDITIVES, naming MICHAEL H. BAYM, RODERICK A. HYDE, JORDIN T. KARE, ERIC C. LEUTHARDT, ELIZABETH A. SWEENEY, AND LOWELL L. WOOD, JR. as inventors, filed 13 Nov. 2012 with attorney docket no. 1009-038-002-000000, which is currently co-pending or is an application of which a currently co-pending application is entitled to the benefit of the filing date. 
     The present application constitutes a continuation-in-part of U.S. patent application Ser. No. 13/675,942, entitled ACTIVELY RELEASED FOOD ADDITIVES, naming MICHAEL H. BAYM, RODERICK A. HYDE, JORDIN T. KARE, ERIC C. LEUTHARDT, ELIZABETH A. SWEENEY, AND LOWELL L. WOOD, JR. as inventors, filed 13 Nov. 2012 with attorney docket no. 1009-038-003-000000, which is currently co-pending or is an application of which a currently co-pending application is entitled to the benefit of the filing date. 
     If the listings of applications provided above are inconsistent with the listings provided via an ADS, it is the intent of the Applicant to claim priority to each application that appears in the Domestic Benefit/National Stage Information section of the ADS and to each application that appears in the Priority Applications section of this application. 
     All subject matter of the Priority Applications and of any and all applications related to the Priority Applications by priority claims (directly or indirectly), including any priority claims made and subject matter incorporated by reference therein as of the filing date of the instant application, is incorporated herein by reference to the extent such subject matter is not inconsistent herewith. 
    
    
     SUMMARY 
     In an aspect, an eating utensil includes, but is not limited to, an ingestible substance-carrying portion adapted to carry a quantity of a ingestible substance to a mouth of a subject, a support portion connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the subject, and at least one controllable odorant emitter for releasing at least one odorant under control of a control signal. In addition to the foregoing, other system aspects are described in the claims, drawings, and text forming a part of the disclosure set forth herein. 
     In an aspect, an accessory to an eating utensil includes, but is not limited to, an attachment removably securable to a support portion of the eating utensil, the eating utensil including: an ingestible substance-carrying portion adapted to carry a quantity of a ingestible substance to a mouth of a subject, and the support portion, wherein the support portion is connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the subject, and at least one controllable odorant emitter carried by the attachment and adapted to release at least one odorant in response to a control signal. In addition to the foregoing, other system aspects are described in the claims, drawings, and text forming a part of the disclosure set forth herein. 
     In an aspect, a method of delivering an odorant in connection with use of an eating utensil for delivering food or drink to a subject, includes, but is not limited to: releasing at least one odorant from at least one controllable odorant emitter carried by an eating utensil in response to a control signal, the eating utensil comprising: an ingestible substance-carrying portion adapted to carry a quantity of an ingestible substance to a mouth of a subject, and a support portion connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the subject. In an aspect, the at least one controllable odorant emitter is a part of the eating utensil. In another aspect, the at least one controllable odorant emitter is a part of an attachment to the eating utensil, wherein the attachment is removably securable to the eating utensil such that when secured to the eating utensil the attachment and parts thereof are carried by the eating utensil. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the disclosure set forth herein. 
     In an aspect, an article of manufacture includes, but is not limited to, one or more non-transitory machine-readable data storage media bearing one or more instructions for controlling the release of at least one odorant from at least one controllable odorant emitter carried by an eating utensil with a control signal, the eating utensil comprising an ingestible substance-carrying portion adapted to carry a quantity of an ingestible substance to a mouth of a subject, and a support portion connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the subject. In addition to the foregoing, other aspects of articles of manufacture including one or more non-transitory machine-readable data storage media bearing one or more instructions are described in the claims, drawings, and text forming a part of the disclosure set forth herein. 
     In addition to the foregoing, various other method, system and/or article of manufacture aspects are set forth and described in the teachings such as text (e.g., claims and/or detailed description) and/or drawings of the present disclosure. 
     The foregoing is a summary and thus may contain simplifications, generalizations, inclusions, and/or omissions of detail; consequently, those skilled in the art will appreciate that the summary is illustrative only and is NOT intended to be in any way limiting. Other aspects, features, and advantages of the devices and/or processes and/or other subject matter described herein will become apparent by reference to the detailed description, the corresponding drawings, and/or in the teachings set forth herein. 
     The foregoing summary is illustrative only and is not intended to be in any way limiting. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features will become apparent by reference to the drawings and the following detailed description. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         FIG. 1A  depicts an embodiment of an eating utensil including odorant emitters. 
         FIG. 1B  is an illustration of orthonasal and retronasal delivery of odorants with the eating utensil of  FIG. 1A . 
         FIG. 2  is a schematic block diagram of an eating utensil. 
         FIG. 3A  depicts an embodiment of a controllable odorant emitter. 
         FIG. 3B  depicts an embodiment of a controllable odorant emitter. 
         FIG. 4A  depicts a gating mechanism. 
         FIG. 4B  depicts a gating mechanism. 
         FIG. 4C  depicts a gating mechanism. 
         FIG. 4D  depicts an expulsion mechanism. 
         FIG. 4E  depicts an expulsion mechanism. 
         FIG. 5A  depicts an embodiment of an eating utensil including odorant emitters. 
         FIG. 5B  depicts an embodiment of an eating utensil including odorant emitters. 
         FIG. 5C  depicts an embodiment of an eating utensil including an odorant emitter. 
         FIG. 6A  is an illustration of an eating utensil including odorant emitters. 
         FIG. 6B  is an illustration of an eating utensil including odorant emitters. 
         FIG. 6C  is an illustration of an eating utensil including odorant emitters. 
         FIG. 7  is an illustration of orthonasal and retronasal delivery of odorants with an eating utensil. 
         FIG. 8  is a block diagram of an accessory to an eating utensil. 
         FIG. 9A  depicts an accessory to an eating utensil. 
         FIG. 9B  depicts an accessory to an eating utensil communicating with a remote device. 
         FIG. 10A  is a top view of an accessory to an eating utensil attached to an eating utensil. 
         FIG. 10B  is a side view of the accessory to an eating utensil and eating utensil of  FIG. 10A . 
         FIG. 11  is a flow diagram of a method of delivering an odorant in connection with use of an eating utensil for delivering food or drink to a subject. 
         FIG. 12  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 13  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 14  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 15  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 16  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 17  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 18  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 19  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 20  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 21  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 22  is a flow diagram of a variant of the method of  FIG. 11 . 
         FIG. 23  is a schematic block diagram of an article of manufacture including one or more non-transitory machine readable data storage media bearing instructions. 
     
    
    
     DETAILED DESCRIPTION 
     In the following detailed description, reference is made to the accompanying drawings, which form a part hereof. In the drawings, similar symbols typically identify similar components, unless context dictates otherwise. The illustrative embodiments described in the detailed description, drawings, and claims are not meant to be limiting. Other embodiments may be utilized, and other changes may be made, without departing from the spirit or scope of the subject matter presented here. The components of the disclosed embodiments, as generally described and illustrated in the figures herein, could be arranged and designed in a wide variety of different configurations. Furthermore, the features, structures, and operations associated with one embodiment may be applicable to or combined with the features, structures, or operations described in conjunction with another embodiment. Dashed lines in the figures are used to indicated optional or alternative components, steps, or processes. Well-known structures, materials, or operations are not shown or described in detail to avoid obscuring aspects of this disclosure. In addition, the steps of a method do not necessarily need to be executed in any specific order, or even sequentially, nor do the steps need to be executed only once. 
     If a consumer inhales aromas while consuming food or drink, the consumer&#39;s perception of the quantity and/or quality of the consumed food or drink can be affected. In some instances, inhaling aromas can satiate a consumer and potentially lower consumption, leading to health benefits if it is desirable for the consumer to consume less, e.g. in order to lose weight. In some instances, inhaling aromas can stimulate appetite to increase food consumption, which may be beneficial in consumers who have decreased appetite due to illness, medication side effect, etc. 
     Aromas can enter the nasal cavity via two routes. Aromas that are inhaled through the nose enter the nasal cavity via the orthonasal pathway. Aromas are also released into the nasal cavity during the process of chewing and swallowing food and/or drink; the pathway that these aromas follow is called the retronasal pathway. Aroma-producing odorants delivered to the nasal cavity via these two different routes stimulate different regions of the brain. For example, aroma-producing odorants delivered via the orthonasal route activate brain regions associated with the anticipation of eating and desire to consume food. On the other hand, aroma-producing odorants delivered via the retronasal route activate brain regions associated with the sense of reward that comes from eating food, as discussed in Ruijschop et al., “Retronasal Aroma Release and Satiation: a Review”, J. Agric. Food Chem., 2009, 57, 9888-9894, which is incorporated herein by reference. The former may cause a person to feel hungry and possibly eat more than necessary while the latter may cause a feeling of satiation and therefore the person may eat less. Aroma-producing odorants entering via either route may modulate or contribute to a consumer&#39;s gustatory experience of a food, beverage, or other ingestible substance. 
       FIG. 1A  depicts an eating utensil  100  that can be used to deliver one or more aroma-producing odorants to a consumer in connection with delivery of an ingestible substance  102 . Eating utensil  100  include ingestible substance-carrying portion  104 , which is adapted to carry a quantity of a ingestible substance  102  to a mouth of a consumer, a support portion  106  connected to the ingestible substance-carrying portion  104  and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion  104  to be thereby moved to the mouth of the consumer, and first and second controllable odorant emitters  108  and  110 , respectively, for releasing at least one odorant under control of a control signal. In the example of  FIG. 1A , eating utensil  100  is a spoon, ingestible substance-carrying portion  104  is the bowl of the spoon, and support portion  106  is the handle of the spoon. It will be appreciated that support portion  106  (here, the spoon handle) may be configured to be engaged by the hand of the consumer, or by the hand of another person (e.g. if the consumer is a small child being fed by an older person, or any person who is unable to feed themselves, due to lack of muscle strength or coordination, or for any other reason). 
     As used herein, the term “eating utensil” is used to describe a variety of utensils used to convey ingestible substances to the mouth of a consumer. Ingestible substances may be substantially liquid, or substantially solid, or mixture of liquids and solids (e.g., emulsions, suspensions, etc.) having various consistencies. As is well known, selection of an eating utensil is typical made based upon the consistency of the ingestible substance. For example, a substantially liquid ingestible substance such as a beverage, a soup, a sauce, or a liquid medicine, is commonly conveyed to the mouth of a consumer with a cup, a glass, a spoon, or a drinking straw. Substantially solid ingestible substances may be conveyed to the mouth of a consumer with a fork or chopsticks. A spoon may be used to convey ingestible substances having consistencies ranging from liquid to solid. 
     Eating utensil  100  in  FIG. 1A  includes control circuitry  112 , which is operatively connected to first controllable odorant emitter  108  via line  114 , and to second controllable odorant emitter  110  via line  116 . Control circuitry  112  is adapted to generate a control signal for controlling first controllable odorant emitter  108  and second controllable odorant emitter  110 . Eating utensil  100  also includes sensor  118 , which is operatively connected to the control circuitry  112  via line  120 . Control circuitry  112  is configured to generate control signals for controlling first controllable odorant emitter  108  and second controllable odorant emitter  110  based at least in part on receipt of a sense signal from sensor  118 . 
       FIG. 1B  depicts eating utensil  100  in use. Specifically,  FIG. 1B  depicts a cross-section view of the head of a consumer  150 , in which ingestible substance-carrying portion (bowl)  104  of eating utensil  100  is positioned within mouth  152  of consumer  150 . A hand of a person (either consumer  150  or another person), not shown in  FIG. 1B , engages and supports support portion (handle)  106  to carry eating utensil  100  to mouth  152  of consumer  150 . The position of eating utensil  100  relative to the nose and mouth of consumer  150  is detected by sensor  118  in eating utensil  100 , which in this example is an accelerometer configured by control circuitry  112 . Control circuitry  112  is configured to control the timing of release of odorants from first controllable odorant emitter  108  and second controllable odorant emitter  110  to produce a desired effect on the consumer&#39;s appetite. At the start of eating, when ingestible substance-carrying portion  104  of eating utensil  100  is positioned within mouth  152  of consumer  150 , an odorant selected to stimulate the consumer&#39;s appetite is emitted from first controllable odorant emitter  108  so that it is inhaled via nostril  154  of consumer  150 , and travels via orthonasal route  156  to olfactory membrane  158 . After consumer  150  has been eating for a selected amount of time (e.g., a time sufficient to consume an appropriate amount of food to attain or maintain a healthy weight), when ingestible substance-carrying portion  104  of eating utensil  100  is positioned within mouth  152  of consumer  150 , an odorant selected to inhibit the appetite of consumer  150  is emitted from second controllable odorant emitter  110 , so that it travels via retronasal route  160  to olfactory membrane  158 . 
     As shown in  FIG. 1B , first controllable odorant emitter  108  is located on the eating utensil such that if the ingestible substance-carrying portion  104  of eating utensil  100  is positioned inside the mouth  152  of consumer  150 , odorant emitted from first controllable odorant emitter  108  is delivered orthonasally to consumer  150 . Controllable odorant emitter  110  is located on eating utensil  100  such that if ingestible substance-carrying portion  104  of eating utensil  100  is positioned inside the mouth  152  of consumer  150 , odorant emitted from second controllable odorant emitter  110  is delivered retronasally to consumer  150 . However, it will be appreciated that second controllable odorant emitter  110  is located on eating utensil  100  such that if ingestible substance-carrying portion  104  of eating utensil  100  is approaching the mouth of the consumer  150 , odorant emitted from second controllable odorant emitter  110  can be delivered orthonasally to the consumer (not depicted in illustration). Approach of eating utensil  100  to the mouth of consumer  150  can be detected by analysis of the pattern of movement as detected by sensor  118 . 
     As used herein, the term “odorant” may be used to refer to either an aroma-producing odorant or an odorant composition or formulation including one or more odorant and a carrier material. Aroma-producing odorants may comprise esters, linear or cyclic terpenes, aromatic compounds, amines, alcohols, aldehydes, ketones, lactones, thiols, or the like. In some embodiments, the odorant changes the perceived odor, aroma, taste, texture, temperature, and/or color of a food product. In some embodiments, the odorant is a chemical selected to stimulate (or to block) a taste receptor; it may affect sweet, bitter, sour, salty, or umami taste sensations. In some embodiments, the odorant causes a consumer of the food product to be satiated. In some embodiments, a satiety-inducing odorant may comprise an odorant such as isoamyl acetate, aromas indicative of foods such as peppermint, bananas, green apples, sweeteners, or the like. Appetite-inhibiting odorants may induce foul or unpleasing tastes or odors. In other embodiments the odorant may be configured to increase (e.g. to induce and/or stimulate) a consumer&#39;s appetite. 
     In some embodiments, an odorant may be an emulsion or a mixture of multiple odorants. In addition to odorant chemicals, for example, as listed herein above, an odorant may include bacteria, enzymes, or other naturally occurring or synthetic agents. Bacteria that naturally occur in a consumer&#39;s mouth and contribute to retroaromas (aromas experienced via the retronasal pathway) can be included with one or more aroma-based flavorings formulated to stimulate retronasal olfaction. See, e.g., Starkenmann et al., “Olfactory Perception of Cysteine—S.-Conjugates from Fruits and Vegetables,” J. Agric. Food Chem., Vol. 56, No. 20, 2008, pp. 9575-9580; and Piombina et al., “Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine,” PLoS ONE, 9(1):e85611, Doi:10.1371/journal.pone.0085100, Jan. 22, 2014, both of which are incorporated herein by reference. Increased bacteria can lead to a longer lasting effect as the retroaromas tend to linger longer when naturally produced by bacteria in the mouth. Carrier materials used in odorant compositions or formulations may include any materials that improve the stability or other properties of odorants, and may include encapsulating materials, e.g. as described in Madene et al, “Flavour encapsulation and controlled release—a review”  Intl. J. Food Science and Technology,  2006, 41, 1-21, and Shefer et al., “Novel Encapsulation System Provides Controlled Release of Ingredients,”  Food Technology , November 2003, Vol. 57, No. 11, both of which are incorporated herein by reference. 
       FIG. 2  is a block diagram illustrating components of an odorant-releasing eating utensil  200 , of which eating utensil  100  in  FIGS. 1A and 1B  is one embodiment. Eating utensil  200  includes ingestible substance-carrying portion  202  adapted to carry a quantity of a ingestible substance to a mouth of a consumer, support portion  204  connected to the ingestible substance-carrying portion  202  and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion  202  to be thereby moved to the mouth of the consumer, and at least one controllable odorant emitter ( 206   a  and  206   b  in the example of  FIG. 2 ) located on eating utensil  200  for releasing at least one odorant under control of a control signal. In various aspects, eating utensil  200  may be a spoon, a fork, a knife, a spork, a chopstick, a bowl, a plate, a drinking straw, or the like. 
     In an aspect, the eating utensil  200  includes control circuitry  208  operatively connected to at least one controllable odorant emitter  206   a / 206   b  and adapted to generate control signal  210  for controlling controllable odorant emitter  206   a / 206   b . In some embodiments, eating utensil  200  includes two or more controllable odorant emitters. A second controllable odorant emitter  206   b  is depicted in  FIG. 2 , but, it should be understood, larger numbers of controllable odorant emitters may be included, without limitation. Release of odorant from controllable odorant emitters  206   a  and  206   b  may be regulated by gating mechanisms  290  and  292 , which may be controlled by control signals from control circuitry  208  (not shown). Gating mechanisms are described in greater detail herein below. Eating utensil  200  may optionally include at least one mixing chamber  294  for mixing at least two odorants released from controllable odorant emitters  206   a  and  206   b  prior to release of the odorant mixture from eating utensil  200 . One or more of the odorants released from controllable odorant emitters  206   a  and  206   b  may be aroma-producing materials that produce odors when mixed with one or more other materials; hence mixing of odorants in mixing chamber  294  may produce the actual aroma that will be detected by the consumer. The construction of controllable odorant emitters and release of odorants therefrom is described in greater detail herein below, in connection with  FIGS. 4A, 4B, 5A and 5C . Controllable odorant emitters of various types may be used, for example as described in U.S. Pat. No. 6,542,442 to Kaslon and U.S. Pat. No. 6,053,738 to Ivey, Jr., each of which is incorporated herein by reference. 
     In an aspect, eating utensil  200  includes sensor  212  operatively connected to the control circuitry  208 , wherein the control circuitry  208  is configured to generate the control signal  210  based at least in part on receipt of a sense signal  214  from the sensor  212 , wherein the sense signal is indicative of a parameter sensed by the sensor. In an aspect, control circuitry  208  is programmable, and may include, for example a processor  216 . According to various embodiments, processor  216  may be a microprocessor, microcontroller, logic circuitry, or the like. Processor  216  may include a special purpose processing device such as application-specific integrated circuits (ASIC), programmable array logic (PAL), programmable logic array (PLA), programmable logic device (PLD), field programmable gate array (FPGA), or other customizable and/or programmable device. In some embodiments, the processor  216  may execute instructions which cause controllable odorant emitter  206   a / 206   b  to release one or more odorant, for example. Control circuitry  208  includes data storage device  218 , which includes a non-transitory machine-readable data storage medium, which may include non-volatile memory, static RAM, dynamic RAM, ROM, CD-ROM, disk, tape, magnetic, optical, flash memory, or other machine-readable storage medium. 
     Eating utensil  200  also includes power source  220 . In some aspects, power source  220  is a battery or the like (e.g., a fuel cell, a microbattery, or a thin-film battery). The battery may be rechargeable and/or replaceable. In some aspects, power source  220  is an energy harvesting power supply. The energy harvesting power may harvest mechanical energy, for example, when the consumer moves the eating utensil  200  to or from the mouth, or when the consumer bites onto eating utensil  200 . 
     In an aspect, the eating utensil  200  includes a user input device  222 . In an aspect, user input device  222  includes a user-activatable switch  224  operatively connected to the at least one controllable odorant emitter  206 , wherein the control signal  210  is generated based at least in part on activation of the user-activatable switch. 
     In an aspect, the eating utensil includes communication circuitry  226 . Communication circuitry  226  may include receiver  228 , which is operatively connected to the at least one controllable odorant emitter  206   a , wherein the control signal  210  is generated based at least in part on receipt by receiver  228  of a signal  230  from a remote device  232 . In an aspect, control circuitry  208  is configured to generate the control signal  210  based at least in part on receipt by receiver  228  of a signal  230  from remote device  232 . Signal  230  may include instructions, programs, or device settings for controlling or managing operation of eating utensil  200 . 
     Communication circuitry also may include transmitter  234  adapted to transmit signal  236  to remote device  232 . In an aspect, transmitter  234  is operatively connected to the control circuitry  208  and adapted to transmit at least one of data, instructions or information to a remote device  232 , as signal  236 . Receiver  228  and transmitter  234  may include electrical circuitry and one or more antenna or other receiving/sending element  229  appropriate for receiving signal  230  and/or sending signal  236 , respectively. For example, and without limitation, receiving/sending element  229  may include an antenna for sending/receiving electromagnetic signals, an acoustic transducer for sending/receiving acoustic signals, or an optical source and detector for sending/receiving optical signals. Receiver  228  and transmitter  234  may be constructed as separate devices or constructed as a single transceiver device. In various aspects, remote device  232  includes, for example, at least one of a base station, a cell phone, a communication network, or various other external control or communications devices or systems. For example, data regarding consumption of food, beverages, or medications may be sent to remote device  232  and tracked for medical or health monitoring purposes, and/or for sharing with others via social media, etc. In some embodiments, some control or signal processing functions may be performed on a remote device, and instructions transmitted back to communication circuitry  226  from remote device  232 . A remote device may be used as a user interface device for user interaction with the eating utensil  200 . Data sent to remote device  232  may include, but is not limited to, raw or unprocessed data, processed data, or data values derived from raw data. Instructions sent to remote device  232  may include, but is not limited to, instructions for operation of eating utensil  200  or instructions to be performed at remote device  232 . Information sent to remote device  232  may include, but is not limited to, information regarding hardware and software settings or configurations of eating utensil  200 , sensed or stored parameters, instructions, flags, interrupts, programs, variables, or sensed environmental conditions, for example. Data, instructions or information may be transmitted to remote device  232  in real- or near real-time, or stored in data storage device  218  on eating utensil  200  and later sent to remote device  232  in response to a query from remote device  232 , in response to an instruction received via user input device  222 , or at one or more pre-programmed times. In some aspects, communication circuitry  226  forms a part of a wireless communication system, such as a Bluetooth™, Wi-Fi, or other radio frequency (RF) communication system, or an optical communication system, such as an infrared or visible spectrum communication system. Other technologies that may be used include ZigBee, local area network (LAN), wireless local area network (WLAN), Body Area Network (BAN), or cellular network. In some embodiments, communication circuitry  226  is a wired communication system. Alternatively, or in addition, communication circuitry  226  may include a physical media device, and physical media may be used to communicate with the eating utensil  200 , e.g. by inserting removable physical media such as e.g. optical or magnetic media, memory cards (e.g., Compact Flash card, Secure Digital card, Memory Stick), Zip drives, magnetic tapes, or a single in-line memory module (SIMM) into a slot into eating utensil  200 . 
     In some embodiments, communication circuitry  226  is configured to provide wireless communication between two or more system components of eating utensil  200 , e.g., between control circuitry  208 , user input device  222 , output device  238 , communication circuitry  226 , sensor  212 , and/or controllable odorant emitter(s)  206   a ,  206   b , for example. 
     In an aspect, eating utensil  200  includes output device  238  for presenting information relating to the operation of eating utensil  200  to a user of eating utensil  200 . Output device  238  may be a display  240 , for example, an LED display, an LCD display, a 7-segment display, or other type of display; one or more LED or other light source; an audio speaker, buzzer, bell or other sound generator; or vibration source. In some embodiments output device  238  may be configured to notify the consumer of certain events. For example, output device  238  may notify the consumer that an odorant has been released. Additionally, output device  238  may be used to provide feedback to the consumer in the process of programming or executing an odorant release schedule, as discussed in more detail below. According to various embodiments, the output device  238  may provide feedback to the consumer as haptic vibration, text or images on a display, or audio, for example. 
     As depicted in  FIG. 2 , control circuitry  208  is operatively connected to at least one controllable odorant emitter  206   a  ( 206   b , etc.) and adapted to generate the control signal  210  for controlling the at least one controllable odorant emitter  206   a  ( 206   b , etc.). One or more separate control signals may be sent to each odorant emitter, and although only a single control signal  210  is depicted, any number of control signals may be sent to the one or more controllable odorant emitters to control various aspects of their operation. 
     In an aspect, eating utensil  200  includes a counter/timer  242  operatively connected to the control circuitry  208 . Control circuitry  208  can be configured to determine a number of times the eating utensil is moved to the mouth of the consumer, e.g. by using counter/timer  242  to count cycles of movement of eating utensil  200  as detected by sensor  212 . Alternatively or in addition, control circuitry  208  can be configured to determine a duration of use of eating utensil, e.g. by initiating counter/timer  242  to begin counting when use of eating utensil  200  is commenced. Configuration of control circuitry  208  can be accomplished with hardware or software, and depending on the embodiment may be done during manufacture of the device or, in some cases, during use of the device by the consumer or other user. 
     In an aspect, eating utensil  200  includes a user-activatable switch  224  operatively connected to control circuitry  208 , wherein control circuitry  208  is configured to generate control signal  210  based at least in part on activation of user-activatable switch  224 . For example, a user (e.g. the consumer, or someone who is assisting the consumer with eating) may depress a user-activatable switch  224  to indicate the start of eating and to initiate a pre-programmed pattern of odorant release. 
     In an aspect, eating utensil  200  includes sensor  212  operatively connected to control circuitry  208 , wherein control circuitry  208  is configured to generate control signal  210  based at least in part on receipt of a sense signal  214  from the sensor  212 . 
     Sensor  212  may be located on the ingestible substance-carrying portion  202  of the eating utensil  200  (e.g., as depicted in  FIG. 5A ) or on the support portion  204  of the eating utensil  200  (e.g. like sensor  118  depicted in  FIGS. 1A and 1B ). 
     In an aspect, sensor  212  includes a chemical sensor  244 , which may include, for example, a salt sensor  246 , a sugar sensor  248 , a protein sensor  250 , a fat sensor  252 , or an alcohol sensor  254 . In an aspect, sensor  212  includes a pressure sensor  256 , a force sensor  258 , a motion sensor  260 , an optical sensor  262 , or a proximity sensor  264 . A proximity sensor can include an electromagnetic sensor  266 , an electrical sensor  268  (e.g., inductive sensor  268   a  or capacitive sensor  268   b ), a magnetic sensor  270 , an optical sensor  272  (e.g., an infrared sensor  272   a , near-infrared sensor  272   b , or laser sensor  272   c ), or an acoustic sensor  274 . A proximity sensor can sense proximity of the utensil to a skin surface, for example. In various aspects, sensor  212  includes a temperature sensor  276 , a strain gauge  278 , an accelerometer  280 , an e-Nose  282 , or a pH sensor  284 . Eating utensil  200  may include one or multiple sensors. Multiple sensors of the same type may be used to provide redundancy, or several different types of sensors may be used to sense several different parameters. 
     In an aspect, the sensor  212  is adapted to sense a parameter indicative of a weight of an ingestible substance carried by the ingestible substance-carrying portion. For example, weight of ingestible substance may be determined by an appropriately configured pressure sensor, force sensor, strain gauge, or accelerometer, for example. In an aspect, the sensor  212  is adapted to sense a parameter indicative of at least a portion of the ingestible substance-carrying portion being inside the mouth of the consumer. For example, one or more of an optical sensor (e.g., a photosensor), temperature sensor, e-nose, or capacitive sensor can be used to detect that the ingestible substance-carrying portion is inside the mouth of the consumer. In some aspects, sensor  212  may be configured to determine contact of a portion of eating utensil  200  with a surface of the consumer&#39;s mouth. For example, in one embodiment, the sensor  212  may be a capacitive sensor, a pressure sensor, or the like configured to detect contact with the consumer&#39;s mouth. The sensor  212  may be configured to determine contact with the consumer&#39;s tongue, lip, tooth, or another interior surface of the consumer&#39;s mouth, for example. In other aspects a moisture sensor or a protein sensor for detecting, e.g. mucin or mucus, may be used to detect contact with the consumer&#39;s mouth. 
     In an aspect, the sensor  212  is a proximity sensor  264  adapted to sense a parameter indicative of at least a portion of the ingestible substance-carrying portion being in the vicinity of a skin region of the consumer. Proximity sensor  264  may include, but is not limited to, an electromagnetic sensor, an electrical sensor (e.g., an inductive or capacitive sensor), a magnetic sensor, an optical sensor (e.g. an infrared, near-infrared, or laser sensor), or an acoustic sensor. 
     In an aspect, the sensor is adapted to sense a parameter indicative of a component of an ingestible substance carried by the ingestible substance-carrying portion, e.g. by sensing a chemical component or a pH of the ingestible substance. In an aspect, the sensor is adapted to sense a parameter indicative of movement of the eating utensil toward or away from the mouth of the consumer, e.g. by sensing acceleration with an accelerometer, amplitude of a reflected signal with an optical or acoustic sensor, or with the use of an image sensor. A variety of sensors for detecting chemical components of foods or beverages are described in U.S. Pat. No. 8,229,676 issued Jul. 24, 2012 to Hyde et al., and U.S. Pat. No. 8,398,920 issued Mar. 19, 2013 to Hyde et al., both of which are incorporated herein by reference. Biosensors for detecting components including caffeine, alcohol, formaldehyde, monosodium glutamate, sulfites, and nitrates in foodstuffs are described in U.S. Pat. No. 5,824,554 to McKay, which is incorporated herein by reference. An example of monitoring sodium content of a foodstuff is found in U.S. Pat. No. 4,918,391 to Byrd, which is incorporated herein by reference. Another example of detecting caffeine content of a foodstuff may be found in U.S. Pat. No. 6,461,873, to Catania et al., which is incorporated herein by reference. Sensors for detecting compounds indicative of food spoilage are described in U.S. Pat. No. 6,593,142 to Kelly et al., and U.S. Pat. No. 6,924,147 to Kelly et al., which are incorporated herein by reference. 
     In one embodiment, the eating utensil or oral implant may use an ultrasonic transducer to determine proximity to a portion of the body of the consumer. 
     According to various embodiments, the sensor  212  may be used in combination with a counter/timer  242  to determine the number of times a certain action has been performed by the consumer. For example, counter/timer  242  may be configured to count the number of times the consumer has placed eating utensil  200  in the consumer&#39;s mouth. In other aspects control circuitry  208  may be configured by software to track events relating to use of eating utensil  200 . Movement of eating utensil  200  as it is brought to the mouth of the consumer may be detected, for example, through use of a motion sensor including an accelerometer or gyroscope, for example (see, e.g. U.S. Published Patent Application 2012/0115111 published May 10, 2012, to Lepine, which is incorporated herein by reference), or by various other time-varying sensed signals that indicate use of the eating utensil. 
       FIGS. 3A and 3B  depict several examples for construction of controllable odorant emitters, e.g. such as controllable odorant emitter  206   a  and  206   b  in  FIG. 2 . In some aspects, a controllable odorant emitter can include a single odorant reservoir. In other aspects, a controllable odorant emitter includes at least two refillable reservoirs adapted for containing odorant. For example,  FIG. 3A  depicts controllable odorant emitter  300 , which includes odorant reservoirs  302 ,  304 , and  306 , containing odorants  308 ,  310 , and  312 , respectively. Odorant  308  may be a liquid odorant  314 , a solid odorant  316 , a gaseous odorant  318  or a gel odorant  320 . Similarly, odorants  310  and  312  may be liquid, solid, gas, or gel, although this is not depicted in  FIG. 3A . As noted herein above, an odorant can include an odorant molecule by itself, or an odorant formulation that contains one or more odorant molecules and carrier or binder materials. Odorants can take various forms (liquid, solid, gas, gel) depending not only on the odorant molecule but also the carrier or binder material, if used. In  FIG. 3A , odorant  308  is released from odorant reservoir  302  driven by expulsion mechanism  322 , which is controlled by a control signal  324 . Similarly, odorant  310  is released from odorant reservoir  304  driven by expulsion mechanism  326 , which is controlled by a control signal  328 , and odorant  312  is released from odorant reservoir  306  driven by expulsion mechanism  330 , which is controlled by a control signal  332 . Gating mechanisms  334 ,  336 , and  338  prevent or permit release of odorant from odorant reservoirs  302 ,  304 , and  306 , respectively. Control signals  340 ,  342 , and  344  for controlling gating mechanisms  334 ,  336 , and  338 , respectively, as well as control signals  324 ,  328 , and  332 , are generated by control circuitry, e.g. control circuitry  208  in  FIG. 2 , and are aspects of control signal  210  in  FIG. 2 . Operation and examples of expulsion mechanisms and gating mechanisms are described further in connection with  FIGS. 4A and 4B . Different odorant reservoirs  302 ,  304  and  306  may contain different odorants, which during use of the eating utensil may be released at different times and/or different locations to influence the consumer&#39;s appetite in different ways, or to produce different sensory experiences, for example. Alternatively, some or all of odorant reservoirs  302 ,  304  and  306  may contain the same odorant, in order to provide a particular odorant in a larger amount at a particular time, or to have a longer-lasting supply of odorant than would be possible with a single odorant reservoir. 
       FIG. 3B  depicts a controllable odorant emitter  350  including receptacles  352  and  354 , each adapted for receiving at least one removable cartridge containing the at least one odorant. Receptacle  352  receives odorant cartridge  356 , which contains odorant reservoir  358  containing odorant  360 , and receptacle  354  receives odorant cartridge  370 , which includes odorant reservoir  372 , containing odorant  374 . In some embodiments (not shown) at least one receptacle may be adapted for receiving at least two removable cartridges, each of the cartridges containing at least one odorant. In some embodiments, removable cartridges may contain at least two odorants (e.g. in separate reservoirs within the cartridge). A cartridge may include a substantially rigid housing (formed, e.g. from plastic, metal, or ceramic), or a cartridge may include a pouch (formed, for example, from a pliable polymeric or metallic membrane) filled with at least one of a gas, liquid, solid, or gel. 
     Odorant reservoirs formed directly in a controllable odorant emitter (as in  FIG. 3A ) or in a cartridge (as in  FIG. 3B ) may be refillable, or adapted for a single use. A reservoir may be an open structure covered by a membrane that retains the odorant within the reservoir. For example, the membrane may be configured to release the odorant when exposed to energy from an activation source that breaks, disintegrates, or melts the membrane. In one such embodiment, the membrane may have an acoustic resonance matching an acoustic frequency emitted by the activation source. In another embodiment, the membrane may include a material having a resonance that matches an electromagnetic frequency emitted by the activation source. In some embodiments the odorant may be stored in the reservoir under pressure. In such embodiments, the odorant may be more widely distributed when it is released from the reservoir based on the pressure difference. 
     An eating utensil may include at least one mixing chamber for mixing at least two odorants. The mixing chamber may be in the eating utensil, as depicted in  FIG. 2 , or in the controllable odorant emitter, as depicted in  FIG. 3B  (see mixing chamber  380 , which receives odorant  360  from odorant reservoir  358  in odorant cartridge  356  and odorant  374  from odorant reservoir  372  in odorant cartridge  370 ). Flow of odorant from the two cartridges is regulated by valves  366  and  376 , controlled by control signals  368  and  378 , respectively, which are generated by control circuitry such as control circuitry  208  in  FIG. 2 . Following mixing in mixing chamber  380 , the resulting odorant mixture is released via outlet  382 . 
       FIGS. 4A-4C  depict in schematic form several embodiments of a gating mechanism which is a component of a controllable odorant emitter (not shown) used to regulate the release of odorant from a reservoir in the controllable odorant emitter. For example,  FIG. 4A  depicts gating mechanism  400  including at least one puncturable membrane  402  over the opening of reservoir  404  and at least one controllable puncture mechanism, which may be, for example, a pin or rod  406  controlled by a solenoid  408  driven by a current control signal  410  from source  412 . U.S. Pat. No. 6,542,442 to Kaslon, which is incorporated herein by reference, describes a scent cartridge sealed by a penetrable resealing membrane, from which a scent is released by penetration of the membrane by a needle. Such a mechanism may be used herein. As another example,  FIG. 4B  depicts gating mechanism  420  which includes valve  422  at the outlet of reservoir  424  and valve actuation mechanism  426 , for example an electroactive mechanism driven by control signal  428  from source  430 . In an aspect, as shown in  FIG. 4C , the at least one gating mechanism  432  includes at least one gate  434  at the outlet of reservoir  436 . In general, a gate may be any type of controllable barrier that, when closed, prevents the release of odorant from a reservoir, and that, when opened, permits the release of odorant from the reservoir. In an aspect, the at least one gating mechanism includes at least one gate actuation mechanism  438 , controlled by control signal  440  from source  442 . For use in an eating utensil, control signals  410 ,  428  and  440  produced by sources  412 ,  430 , and  442 , respectively, can be produced by control circuitry  208 , as depicted in  FIG. 2 . 
     While in some cases odorants may exit the reservoir in which they are contained immediately and spontaneously upon opening of a valve, gate, or other barrier (e.g., a puncturable membrane), in other cases the controllable odorant emitter may include at least one expulsion mechanism that serves to expel the odorant from the reservoir.  FIGS. 4D and 4E  depicts in schematic form examples of expulsion mechanisms. As shown in  FIG. 4D , an expulsion mechanism may include, for example, at least one heating mechanism  450  (such as a thermoelectric element), which causes expulsion of the odorant  452  from the reservoir  454  by causing expansion and/or volatilization of the odorant so that it moves out of the reservoir. For example, U.S. Published patent application 2009/0148483 to Rashid, which is incorporated herein by reference, describes the release of “olfactories” (e.g. fragrances) through heating. Volatilized odorant is indicated at  456 . Applying heat (or other energy, such as acoustic or other vibrational energy, or light or other electromagnetic energy, may be used to cause release of odorants from encapsulants as well as to produce expansing and/or volatilization. As indicated in  FIG. 4E , an expulsion mechanism may include at least one propulsion mechanism  460 , e.g. a plunger  462  driven by actuator  464 , that serves to push or propel the odorant  466  out of reservoir  468 . Other propulsion mechanisms include, for example, a striker, an ejector or a spring. Odorant that has been expelled from reservoir  468  is indicated by  470 . 
       FIG. 5A  depicts an eating utensil  500  which is configured as a spoon, where the ingestible substance-carrying portion  502  includes a bowl of the spoon, and the support portion  504  is a spoon handle. Eating utensil  500  includes two controllable odorant emitters  506  and  508 , located in the spoon handle. Eating utensil  500  also includes optical sensor  510  for detecting when ingestible substance-carrying portion  502  is placed inside the mouth of a consumer. Control circuitry on eating utensil  500  (not shown) controls the release of two different odorants from controllable odorant emitters  506  and  508 ; for example, an odorant that enhances the flavor of the consumed food is released at the start of eating by controllable odorant emitter  506 , and, after an appropriate quantity of food has been consumed, an appetite inhibiting odorant is released from controllable odorant emitter  508  to discourage further consumption of food. 
       FIG. 5B  depicts an eating utensil  520  configured as a fork. In this embodiment, the ingestible substance-carrying portion  522  includes one or more tines  524 ,  526 ,  528 , and  530  of the fork, and the support portion  532  is a fork handle. Controllable odorant emitter  534  is located in the fork handle. Controllable odorant emitters  536  and  538  are located at adjacent locations on tines  526  and  528 , respectively, spatially separated with respect to controllable odorant emitter  534 . Sensors  540  and  542 , located on tines  524  and  530 , respectively, are chemical sensors (e.g., as described herein above) for sensing a component of an ingestible substance carried by the fork. Sensors  540  and  542  are redundant to improve the probability of reliably sensing the component of the ingestible substance and to reduce the dependence of sensing on the position of the ingestible substance on the fork. Release of odorants from controllable odorant emitters  534 ,  536 , and  538  is performed under the control of control circuitry (not shown) on eating utensil  520 , based at least in part on detection of signals from one or both of sensors  540  and  542 . 
       FIG. 5C  depicts an eating utensil  550  configured as a chopstick, where the ingestible substance-carrying portion  552  includes a first end region of a chopstick, and wherein the support portion  554  includes a second end region of the chopstick. An electrical proximity sensor  546  is located at the first end region of the chopstick, and controllable odorant emitter  548  is located intermediate between the first end region and the second end region of eating utensil  550 , such that odorant can be delivered orthonasally to the consumer during eating. 
     As noted herein above, in some embodiments, eating utensils as described herein are adapted for use with liquid or semi-liquid ingestible substances.  FIGS. 6A-6C  depict several such eating utensils. Control circuitry is not depicted in  FIGS. 6A-6C , but it should be understood that control circuitry for controlling the release of odorants from the controllable odorant emitters would be included in these eating utensils. 
       FIG. 6A  depicts an eating utensil  600  configured as a cup, wherein the ingestible substance-carrying portion includes an interior concavity  602  of the cup. In an aspect, the support portion includes an exterior surface  604  of the cup. In another aspect, the support portion includes a handle  606  of the cup. Controllable odorant emitters  608  and  610  are located on rim  612  of eating utensil  600 . If the consumer is right-handed and picks up the cup by handle  606 , during use, controllable odorant emitter  608  will be positioned to deliver an odorant retronasally, and controllable odorant emitter  610  will be positioned to deliver odorant orthonasally. Whether one or the other of controllable odorant emitters  608  and  610  is located within the consumer&#39;s mouth during drinking of liquid from the cup will depend on whether the consumer picks up the cup by handle  606 , or by grasping exterior surface  604 , and also on whether the consumer is right or left handed. It may be necessary for the consumer to pay attention to proper orientation of the cup during drinking. By providing sensors to detect the orientation of eating utensil  600  with respect to the consumer&#39;s mouth (e.g., proximity sensors or level sensors) and additional controllable odorant emitters (not shown) on rim  612  of eating utensil  600 , controllable odorant emitters could be activated selectively to deliver odorant either orthonasally or retronasally, as desired. 
       FIG. 6B  depicts an eating utensil  640  configured as a bowl, where the ingestible substance-carrying portion includes an interior concavity  642  of the bowl, and wherein the support portion includes an exterior surface  644  of the bowl. Eating utensil  640  includes controllable odorant emitter  646  and controllable odorant emitter  648  located in rim  650  of the bowl. It is presumed that, in use, eating utensil  640  is raised close enough to the consumer&#39;s face that the consumer is able to inhale the aroma produced by the controllable odorant emitter(s) on the bowl (orthonasally). This may occur if the rim  650  of the bowl is placed at the consumer&#39;s lips so that liquid can be sipped or drunk from the bowl, or if the bowl is placed near the consumer&#39;s mouth so that solid food (e.g. noodles or rice) can be easily consumed with the use of an additional eating utensil such as a spoon, fork, or chopsticks. If the rim of the bowl is placed at the consumer&#39;s lips, then aroma produced by a controllable odorant emitter located on the rim within the consumer&#39;s mouth can release an odorant for retronasal delivery to the consumer. To aid in positioning of controllable odorant emitters  646  and  648  with respect to the consumer&#39;s mouth, a decorative pattern  652  is positioned with respect to at least one controllable odorant emitter  646 . By orienting decorative pattern  652  correctly with respect to his or her mouth, the consumer ensures proper placement of control odorant emitters  646  and  648 . As an alternative to decorative pattern  652 , a light or other indicator controlled by circuitry can be used to inform the consumer whether the eating utensil is properly oriented. 
       FIG. 6C  depicts an eating utensil  670  configured as a stemmed glass, wherein the ingestible substance-carrying portion includes an interior concavity  672  of the glass, and wherein the support portion includes a stem  674  of the glass (and/or exterior surface  676  of the bowl of the glass). Controllable odorant emitters  678  and  680  are located on rim  682  of eating utensil  670 . A decorative pattern  684  is provided to aid in orientation of the controllable odorant emitters  678  and  680  properly with respect to the mouth and/or nose of the consumer. Additional controllable odorant emitters  686  and  688  are also provided, and can be selectively activated depending on the position of the glass with respect to the mouth and nose of the consumer. 
       FIG. 7  depicts positioning of controllable odorant emitters  700  and  702  with respect to the mouth  704  and nostril  706  of consumer  708  during drinking of liquid  710  from glass  712 . During use, rim  714  of glass  712  rests against lower lip  716  of consumer  708 . Odorant released from controllable odorant emitter  702  as consumer  708  drinks from glass  712  may travel via orthonasal route  722  to olfactory membrane  724  of consumer  708 . Odorant released from controllable odorant emitter  700  as consumer  708  drinks will travel via retronasal route  726  to olfactory membrane  724 . While  FIG. 7  depicts a glass  712  having a basic shape, it will be appreciated that the principles described in connection with  FIG. 7  apply to consumption of liquids from various types of cups, mugs, glasses, etc. 
     While  FIGS. 1A, 1B, 2, 5A-5C, 6A-6C, and 7  depict embodiments of eating utensils that include built-in odorant emitters and associated sensors and control circuitry, similar functionality may be provided through the use of an odorant-releasing attachment that can be secured to an eating utensil. Such an attachment can be used with conventional eating utensils, for example, so that the consumer does not need to bring an eating utensil along if he or she goes to a restaurant. Such an attachment can be removed from the utensil prior to washing of the utensil, to avoid exposure of sensitive (e.g., electronic) components of the attachment to water and/or detergent. 
       FIG. 8  is a block diagram of an accessory to an eating utensil. As described generally herein above, the eating utensil (which is not shown in  FIG. 8 , but can be any of the various types of eating utensils described elsewhere herein) includes an ingestible substance-carrying portion adapted to carry a quantity of a ingestible substance to a mouth of a consumer, and the support portion, wherein the support portion is connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the consumer. Accessory  800  includes attachment  802 , which is removably securable to a support portion of the eating utensil. Attachment  802  includes at least one controllable odorant emitter (in  FIG. 8 , two controllable odorant emitters  206   a  and  206   b  are depicted) carried by attachment  802  and adapted to release at least one odorant in response to a control signal  210 , which is described by control circuitry  208  on accessory  800 . Elements of  FIG. 8  bearing the same numbers as elements of  FIG. 2  are as described in connection with  FIG. 2  (however, rather than being located in or on the eating utensil, these components are located in or on accessory  800 , which is in turn attached to an eating utensil). In some aspects, accessory  800  also includes sensor  812  carried by extension  814 , which is a structural member connected to attachment  802  that extends to a location on the eating utensil where it is desired to place a sensor but not attachment  802 . For example, extension  814  may extend from attachment  804 , which is attached to a support portion of the eating utensil, to the ingestible substance-carrying portion of the eating utensil to position sensor  812  in or on the ingestible substance-carrying portion of the eating utensil, e.g. to sense a property of the ingestible substance. As indicated in  FIG. 8 , attachment  802  may include a variety of components, for example, a sleeve  804 , a shell  806 , a clamp  808 , or an elastic portion, strap, clip or fastener  810  to secure accessory  800  to the eating utensil. 
       FIG. 9A  depicts an accessory  900  including sleeve  902  adapted to fit around a portion of eating utensil  904 . In other embodiments, attachments may be configured to clamp onto portions of other types of eating utensils, e.g. to clamp onto the handle of a cup, the stem of a glass, the rim of a bowl, etc. In the example of  FIG. 9A , sleeve  902  is adapted to fit around an exterior surface of eating utensil  904 , which in this example is a cup. Sleeve  902  is substantially tubular. In related embodiments, a sleeve may be adapted to fit around a handle of the eating utensil such as a spoon or fork, around an exterior surface of a bowl, and so forth. Accessory  900  also includes at least one controllable odorant emitter  906 , control circuitry  908 , user input device  910 , and display  912 . In  FIG. 9A , user input device  910  is a button, but could also be a switch or touchpad, for example. Display  912  is an LCD display. A user can input information regarding a beverage currently being consumed by depressing user input device  910  and scrolling through beverage options displayed on display  912 . Data regarding the beverage selection can be stored in a memory device in control circuitry  908 . An odorant can be emitted from controllable odorant emitter  906  to enhance the flavor of the beverage. Alternatively, if the consumer has already consumed more beverages of a particular type than is desirable (e.g. consuming too many calories, too much caffeine, or too much alcohol, as determined based on information pre- programmed into control circuitry  908  relating nutritional contents of particular beverages and desired consumption limits for the consumer), controllable odorant emitter  906  may release an odorant selected to discourage further consumption of the beverage, either by stimulating a sense of satiety or rendering the flavor of the beverage unpleasant. 
       FIG. 9B  depicts an example of an accessory  950 , which is configured to clamp onto a rim  952  of a glass  954 . Accessory  950  is similar in configuration to ‘wine glass charms’ used to distinguish between wineglasses used by different people at a social gathering. Accessory  950  as shown in  FIG. 9B  includes an attachment formed of a resilient polymeric material that includes a slot  956  sized to slide onto and resiliently clamp to rim  952  of glass  954 . Accessory  950  includes controllable odorant emitter  958  for releasing an odorant to either enhance the flavor of beverage  960  contained in glass  954 , or alternatively, to discourage consumption of beverage  960 . Odorant release is controlled by control circuitry in accessory  950 , which is also in wireless communication with remote device  962 , which in the present example is a cell phone. For example, data regarding beverage consumption, odorant release, and other system operational parameters can be transmitted from accessory  950  to remote device  962 , where it can be stored and/or analyzed, and used by the consumer for personal health management purposes, or shared with a healthcare provider, for example. Instructions and device settings can be transmitted from remote device  962  to accessory  950 . In an aspect, remote device  962  can function as a user interface to accessory  950 . 
       FIGS. 10A and 10B  depict an embodiment of an accessory  1000  to an eating utensil  1002  including an attachment  1004  in the form of a shell that is open at one side and adapted to fit against a portion of the eating utensil  1002  (here, attachment  1004  (shell) fits against support portion  1006  (handle) of eating utensil  1002 . In the embodiment of  FIGS. 10A and 10B , accessory  1000  includes an extension  1008  extending from attachment  1004  and carrying a sensor  1010 , which is connected to control circuitry  1012  by wire  1014 . 
     As can be seen in  FIGS. 10A and 10B , attachment  1004  is configured to be secured to the support portion  1006  of eating utensil  1002 , with extension  1008  extending from attachment  1004  to the ingestible substance-carrying portion  1016  of eating utensil  1002  when attachment  1004  is secured to support portion  1006  of eating utensil  1002 , such that sensor  1010  is located at the ingestible substance-carrying portion  1016  of eating utensil  1002 . Extension  1008  is shaped to conform to ingestible substance-carrying portion  1016  of eating utensil  1002  so that it does not interfere with normal use of eating utensil  1002 . 
     As shown in  FIGS. 10A and 10B , extension  1008  includes at least a portion (here, delivery tube  1020 ) of at least one controllable odorant emitter  1018 . Extension  1008  extends from attachment  1004  to ingestible-substance carrying portion  1016  of the eating utensil, such that when the attachment  1004  is secured to support portion  1006  of eating utensil  1002 , delivery tube  1020  is located at ingestible-substance carrying portion  1016  of eating utensil  1002 . Delivery tube  1020  provides for delivery of at least one odorant at the ingestible-substance carrying portion  1016  of eating utensil  1002 , via outlet  1022 . 
     In an aspect, the attachment (shell  1004 ) includes at least one of an elastic portion  1030  (an elastic strap) for removably securing the attachment to the support portion  1006  of eating utensil  1002 . Alternatively, or in addition, other types of fasteners, such as a strap or a clip could be used to secure accessory  1000  to eating utensil  1002 . 
     In other respects, the components of the accessory are similar to those described above in connection with the eating utensil. For example, control circuitry  1012  is operatively connected to the at least one controllable odorant emitter  1018  and adapted to generate the control signal for controlling the at least one controllable odorant emitter  1018 , and sensor  1010  is operatively connected to control circuitry  1012 . In the example of  FIGS. 10A and 10B , sensor  1010  is adapted to sense a parameter indicative of a weight of an ingestible substance carried by the ingestible substance-carrying portion. Control circuitry  1012  may be configured to generate a control signal for controlling controllable odorant emitter  1018  based at least in part on receipt of a sense signal from the sensor. Control circuitry  1012  may be programmable, and in various aspects includes a microprocessor, as discussed herein above. For example, control circuitry  1012  is programmed to release an appetite inhibiting odorant after a specified weight of food has been consumed, as detected by senor  1010 . 
     Accessory  1000  includes a first user-activatable switch  1024 , which is operatively connected to controllable odorant emitter  1018 , wherein the control signal is generated based at least in part on activation of the user-activatable switch. Accessory  1000  also includes a second user-activatable switch  1026 . Accessory  1000  also includes output device  1028 , here shown as a display for presenting information relating to the operation of the eating utensil (e.g., an LED, LCD, or 7 segment display). User-activatable switches  1024  and  1026  are used to program control circuitry  1012 , e.g. to specify the type of food being consumed and the desired maximum number of calories to be consumed, which taken in combination with stored data in control circuitry  1012  regarding the caloric content of different types of food can be used to determine the maximum weight of food to be consumed by the consumer. Alternatively, one or more additional sensors on extension  1008  could be used to detect one or more components of the ingestible substance to determine the type of food and/or caloric content per mass of food. 
     As depicted in  FIGS. 10A and 10B , controllable odorant emitter  1018  is located with respect to attachment  1004  such that when attachment  1004  is secured to eating utensil  1002 , if substance-carrying portion of the eating utensil is positioned inside the mouth of the consumer, odorant emitted from the at least one controllable odorant emitter is delivered retronasally to the consumer (i.e., via outlet  1022  of delivery tube  1020 ). 
     Other configurations of an accessory are possible, for example, where the controllable odorant emitter is located with respect to the attachment such that when the attachment is secured to the eating utensil, if the ingestible substance-carrying portion of the eating utensil is positioned inside the mouth of the consumer, odorant emitted from the at least one controllable odorant emitter is delivered orthonasally to the consumer. In another aspect, the at least one controllable odorant emitter is located with respect to the attachment such that when the attachment is secured to the eating utensil, if the ingestible substance-carrying portion of the eating utensil is approaching the mouth of the consumer, odorant emitted from the at least one controllable odorant emitter is delivered orthonasally to the consumer. In another aspect, an accessory to an eating utensil can include a second controllable odorant emitter. 
       FIG. 11  depicts a method  1100  of delivering an odorant in connection with use of an eating utensil of the type described herein for delivering food, drink or some other ingestible substance to a consumer. Method  1100  includes releasing at least one odorant from at least one controllable odorant emitter carried by an eating utensil in response to a control signal, the eating utensil comprising an ingestible substance-carrying portion adapted to carry a quantity of an ingestible substance to a mouth of a consumer, and a support portion connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the consumer, as indicated at  1102 . 
       FIGS. 12-22  depict variations and expansions of method  1100  as shown in  FIG. 11 . In the methods depicted in  FIGS. 12-22 , step  1102  is as described generally in connection with  FIG. 11 . Method steps outlined with dashed lines represent steps that are included in some, but not all method aspects, and combinations of steps other than those specifically depicted in the figures are possible as would be known by those having ordinary skill in the relevant art. 
       FIG. 12  depicts a method  1200  that includes releasing at least one odorant from at least one controllable odorant emitter carried by an eating utensil in response to a control signal ( 1102 ) as in  FIG. 11 . In an aspect of method  1200 , the at least one controllable odorant emitter is a part of the eating utensil, as indicated at  1204 . This method aspect is carried out with embodiments as depicted in  FIGS. 1A, 1B, 2, 5A-5C, 6A-6C, and 7 . In another aspect, as indicated at  1206 , the at least one controllable odorant emitter is a part of an attachment to the eating utensil, wherein the attachment is removably securable to the eating utensil such that when secured to the eating utensil the attachment and parts thereof are carried by the eating utensil. This method aspect is carried out with embodiments as depicted in  FIGS. 8, 9A, 9B, 10A and 10B . 
     Both type of odorant and release location can influence the effect of the odorant. In general, aromas delivered retronasally produce satiety. In addition, more complex aromas (e.g. mixtures of aroma compounds) are thought to be more effective for producing satiety, see e.g. Ruijschop et al., “Retronasal Aroma Release and Satiation: a Review”, J. Agric. Food Chem., 2009, 57, 9888-9894 and Rovner, “Enhancing the aroma of food might help dieters eat less” Chemical and Engineering New, volume 88, number 11, pp. 51-52, Mar. 15, 2010; each of which is incorporated herein by reference. Butter aroma presented retronasally, especially during swallowing, increases perception of thickness and creaminess; aromas related to fat content (e.g., lactones), carbohydrate content (e.g., maltol), or breakdown of protein content (e.g., animalic) increase sensation of fullness (Ruijschop et al., “Retronasal Aroma Release and Satiation: a Review”, J. Agric. Food Chem., 2009, 57, 9888-9894, which is incorporated herein by reference). 
     In various aspects, method  1200  includes releasing the at least one odorant to stimulate an appetite of the consumer, as indicated at  1208 ; releasing the at least one odorant to induce an appetite of the consumer, wherein the consumer has anorexia, as indicated at  1210 ; or releasing the at least one odorant to inhibit an appetite of the consumer, as indicated at  1212 . 
     In another aspect, method  1200  includes releasing the at least one odorant to control a diet of the consumer, as indicated at  1214 . For example, if the consumer is consuming a type or quantity of food or drink that is not an acceptable part of the consumer&#39;s diet (e.g., a food or drink that contains too many calories, sugar or fat, an allergen, alcohol) an odorant may be released to discourage consumption of the food or drink. In particular, method  1200  may include releasing the at least one odorant to control a diet of the consumer to provide weight loss, as indicated at  1216 . Alternatively, an odorant may be released that encourages the consumer to consume particular types of food or drink that are considered to be safe or healthy for the consumer, for example. 
     In various aspects of method  1300  depicted in  FIG. 13 , the odorant includes one or more of an appetite-stimulating odorant, as indicated at  1302 ; an appetite- inhibiting odorant, as indicated at  1304 ; a flavorant, as indicated at  1306 ; a synthetic odorant, as indicated at  1308 ; a natural odorant, as indicated at  1310 ; bacteria, as indicated at  1312 ; an enzyme, as indicated at  1314 ; an alcohol as indicated at  1316  (which may be, for example, maltol, as indicated at  1318 ); an ester, as indicated at  1320 ; an animalic odorant, as indicated at  1322 ; a lactone, as indicated at  1324 ; or a mixture of aromas, as indicated at  1326 . 
     In an aspect of method  1400  depicted in  FIG. 14 , the control signal is generated by control circuitry carried by the eating utensil based at least in part on activation of a user-activatable switch carried by the eating utensil, as indicated at  1402 . In various aspects, the control signal is generated by control circuitry carried by the eating utensil, where the control circuitry is operatively connected to the at least one controllable odorant emitter, as indicated at  1404 . 
     In another aspect, method  1400  includes receiving a signal from a remote device with a receiver carried by the eating utensil, as indicated at  1406 . For example, the remote device may include at least one of a base station, a cell phone, or a communication network, as indicated at  1408 . The control signal may be generated by control circuitry carried by the eating utensil based at least in part in response to receipt of the signal from the remote device, as indicated at  1410 . 
     Method  1400  may also include transmitting at least one of data, instructions, or information to a remote device, as indicated at  1412 . Again, the remote device includes at least one of a base station, a cell phone, or a communication network, as indicated at  1414 . 
     In another aspect, method  1400  includes sending information relating to the operation of the eating utensil to an output device carried by the eating utensil, as indicated at  1416 . 
       FIG. 15  depicts aspects of a method  1500  relating to sensing parameters with a sensor. In an aspect, method  1500  includes sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being inside the mouth of the consumer with a sensor carried by the eating utensil, as indicated at  1502 . Method  1500  may further include releasing the at least one odorant from the at least one controllable odorant emitter when the sensed parameter indicates that the at least a portion of the ingestible substance-carrying portion is inside the mouth of the consumer, wherein the at least one controllable odorant emitter is on the portion of the ingestible substance-carrying portion located inside the mouth of the consumer such that the odorant is delivered to the consumer retronasally, as indicated at  1504 . In another aspect, method  1500  includes releasing the at least one odorant from the at least one controllable odorant emitter when the sensed parameter indicates that the at least a portion of the ingestible substance-carrying portion is inside the mouth of the consumer, wherein the at least one controllable odorant emitter is located on a portion of the eating utensil located outside the mouth of the consumer such that the odorant is delivered to the consumer orthonasally, as indicated at  1506 . In various aspects, sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being inside the mouth of the consumer includes sensing pressure, as indicated at  1508 ; sensing force, as indicated at  1510 ; sensing motion, as indicated at  1512 ; sensing light, as indicated at  1514 ; or sensing a temperature, as indicated at  1516 . 
       FIG. 16  depicts a method  1600 , which includes sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being positioned in the vicinity of the nose of the consumer with a sensor carried by the eating utensil, as indicated at  1602 . In an aspect, method  1600  further includes releasing the at least one odorant from the at least one controllable odorant emitter when the sensed parameter indicates that the ingestible substance-carrying portion is positioned in the vicinity of the nose of the consumer, such that the odorant is delivered to the consumer orthonasally, as indicated at  1604 . 
     In an aspect, method  1600  includes sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being in the vicinity of the nose of the consumer includes sensing proximity of the eating utensil to a skin surface with a proximity sensor, as indicated at  1606 . For example, sensing proximity of the eating utensil to a skin surface may include sensing proximity with an electromagnetic sensor, as indicated at  1608 ; sensing proximity with an electrical sensor, as indicated at  1610  (which may be, for example, and an inductive sensor or a capacitive sensor); a magnetic sensor, as indicated at  1612 ; an optical sensor (e.g., and IR sensor, a near-IR sensor, or a laser sensor), as indicated at  1614 ; or an acoustic sensor, as indicated at  1616 . 
       FIG. 17  depicts a method  1700 , which includes sensing a parameter indicative of the eating utensil being moved to or from the mouth of the consumer, as indicated at  1702 . In an aspect, sensing a parameter indicative of the eating utensil being moved to or from the mouth of the consumer includes sensing proximity of the eating utensil to a skin surface of the consumer, as indicated at  1704 . In another aspect, sensing a parameter indicative of the eating utensil being moved to or from the mouth of the consumer includes sensing an acceleration, as indicated at  1706 . In still another aspect, method  1700  includes determining a rate at which the utensil is moved to or from the mouth of the consumer, as indicated at  1708 . Method  1700  may then also include controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on a rate at which the utensil is moved to the mouth of the consumer, as indicated at  1710 . 
     In another aspect, method  1700  includes determining how many times the eating utensil is moved to or from the mouth of the consumer, as indicated at  1712 . Method  1700  may then also include controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on how many times the eating utensil is moved to the mouth of the consumer, as indicated at  1714 . 
     In another aspect, method  1700  includes sensing a parameter indicative of a weight of the ingestible substance carried by the ingestible substance-carrying portion with a sensor carried by the eating utensil, as indicated at  1716 . Sensing a parameter indicative of the weight of the ingestible substance carried by the ingestible substance-carrying portion may include, for example, sensing a force, as indicated at  1718 ; a pressure, as indicated at  1720 ; a strain, as indicated at  1722 ; or a resonant frequency, as indicated at  1724 . 
       FIG. 18  depicts a method  1800 , which includes sensing a parameter indicative of a component of the ingestible substance carried by the ingestible substance-carrying portion with a sensor carried by the eating utensil, as indicated at  1802 . In an aspect, method  1800  includes controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on the component of the ingestible substance, as indicated at  1804 . In various aspects of method  1800 , sensing the parameter indicative of the component of the ingestible substance includes sensing a chemical, as indicated at  1806 ; a salt, as indicated at  1808 ; a sugar, as indicated at  1810 ; a protein, as indicated at  1812 ; a fat, as indicated at  1814 ; an alcohol, as indicated at  1816 ; or a pH, as indicated at  1818 . 
       FIG. 19  depicts a method  1900 . In an aspect of method  1900 , releasing the at least one odorant from the at least one controllable odorant emitter may include actuating at least one gate actuation mechanism to open at least one gate, as indicated at  1902 . In an aspect, the at least one controllable odorant emitter includes at least one odorant sealed within a reservoir by a puncturable membrane, and wherein releasing the at least one odorant from the at least one controllable odorant emitter includes controlling at least one controllable puncture mechanism to puncture the at least one puncturable membrane, as indicated at  1904 . In another aspect, the at least one controllable odorant emitter includes at least one odorant retained within a reservoir by a valve, and wherein releasing the at least one odorant from the at least one controllable odorant emitter includes controlling at least one valve actuation mechanism to open at least one valve, as indicated at  1906 . 
     In an aspect, the at least one controllable odorant emitter includes at least one expulsion mechanism adapted to expel the odorant from the controllable odorant emitter, and wherein releasing the at least one odorant from the at least one controllable odorant emitter includes activating the at least one expulsion mechanism, as indicated at  1908 . For example, activating the at least one expulsion mechanism may include activating at least one heating mechanism, as indicated at  1910 , e.g. to cause one or more of volatilization or expansion of the at least one odorant, as indicated at  1912  and  1914 , respectively. 
     In another aspect, activating the at least one expulsion mechanism includes activating at least one propulsion mechanism, as indicated at  1916 , which may be, for example, at least one of a striker, a plunger, an ejector or a spring, as indicated at  1918 . 
       FIG. 20  depicts a method  2000 , which includes releasing a second odorant, wherein the at least one odorant released from the at least one controllable odorant emitter is a first odorant released from a first controllable odorant emitter, as indicated at  2002 . In an aspect, the first odorant and the second odorant are different odorants, as indicated at  2004 . 
     In an aspect, method  2000  includes releasing the second odorant from the first controllable odorant emitter, as indicated at  2006 . Alternatively, method  2000  includes releasing the second odorant from a second controllable odorant emitter, as indicated at  2008 . In an aspect, the first controllable odorant emitter and the second controllable odorant emitter are located at two spatially separated locations, as indicated at  2010 . For example, the first controllable odorant emitter may be located on the ingestible substance-carrying portion and the second controllable odorant emitter located on the support portion, as indicated at  2012 . 
     In an aspect, method  2000  includes releasing the first odorant and the second odorant at different times, as indicated at  2014 . In another aspect, method  2000  includes mixing the first odorant and the second odorant, as indicated at  2016 , e.g. by using a mixing chamber as depicted in  FIGS. 2, 3B or 8 . 
       FIG. 21  depicts a method  2100 , which in an aspect includes releasing the at least one odorant from the at least one controllable odorant emitter according to a program, as indicated at  2102 . In an aspect, method  2100  includes sensing a parameter with a sensor carried by the eating utensil, and modifying the release of the at least one odorant from the at least one controllable odorant emitter according to the program in response to the sensed parameter, as indicated at  2104 . 
     In an aspect of method  2100 , releasing the at least one odorant from the at least one controllable odorant emitter according to a program may include releasing the at least one odorant according to a predetermined instruction set under control of control circuitry carried by the eating utensil, as indicated at  2106 . The method may further include receiving the predetermined instruction set from a user via a user input device, as indicated at  2108 , or (alternatively, or in addition) receiving the predetermined instruction set from a remote device, as indicated at  2110 . 
     In a further aspect, releasing the at least one odorant from the at least one controllable odorant emitter according to a program includes releasing the at least one odorant according to a predetermined set of parameters under control of control circuitry carried by the eating utensil, as indicated at  2112 . In various aspects, method  2100  includes receiving the predetermined set of parameters from a user via a user input device, as indicated at  2114 , or receiving the predetermined set of parameters from a remote device, as indicated at  2116 . 
     As depicted in  FIG. 22 , a method  2200  includes detecting the start of use of the eating utensil, as indicated at  2202 . Method  2200  may then include releasing the at least one odorant from the at least one controllable odorant emitter upon detecting the start of use of the eating utensil, as indicated at  2204 . 
     Detecting the start of use of the eating utensil may be performed in a number of ways, including detecting activation of a user-activatable switch, as indicated at  2206 , or detecting a repetitive pattern in a signal sensed from a sensor carried by the eating utensil, as indicated at  2208 . For example, a repetitive pattern may be repetitive movement of an eating utensil toward and away from a consumer&#39;s mouth, as indicated by changes in an acceleration signal detected with an accelerometer. As another example, a light sensor on an ingestible substance-carrying portion of an eating utensil may indicate a light level corresponding to ambient light when the eating utensil is outside the consumer&#39;s mouth, and a low light level or lack of light when the ingestible substance-carrying portion of the eating utensil is placed within the consumer&#39;s mouth. Various other parameters may be sensed that vary in a repetitive or cyclical manner while the consumer eats. Detection and analysis of the repetitive pattern can be used to determine how long the consumer has been eating or drinking, and how much the consumer has consumed. Detection and analysis of the repetitive pattern can be used to anticipate or predict when the eating utensil will approach or be placed in the consumer&#39;s mouth, and therefor may be used as a basis for controlling the timing of release of odorant. 
     In further aspects, detecting the start of use of the eating utensil includes determining that the eating utensil is being moved to or from the mouth of the consumer, as indicated at  2210 ; detecting at least a component of the ingestible substance, as indicated at  2212 ; or detecting a weight of the ingestible substance carried by the eating utensil, as indicated at  2214 . 
     Method  2200  may further include determining how many bites of the ingestible substance have been taken from the eating utensil, as indicated at  2216 , or determining how many sips of the ingestible substance have been taken from the eating utensil, as indicated at  2218 . 
     In an aspect, method  2200  includes determining how long the eating utensil has been in use, as indicated at  2220 . Method  2200  may then also include controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on how long the eating utensil has been in use, as indicated  2222 . For example, in various aspects, controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on how long the eating utensil has been in use includes starting release of the at least one odorant after the eating utensil has been in use for a specified amount of time, as indicated at  2224 ; ending release of the at least one odorant after the eating utensil has been in use for a specified amount of time, as indicated at  2226 ; starting release of at least a second odorant after the eating utensil has been in use for a specified amount of time, as indicated at  2228  or starting release of at least one odorant from at least one second location on the eating utensil after the eating utensil has been in use for a specified amount of time, as indicated at  2230 . 
     Times for starting or ending release of odorants; maximum calories, weights, or volumes of foods, beverages, or other ingestible substances; or other parameters may be programmed into the control circuitry by the consumer or other user of the eating utensil, or the device may come pre-programmed. Odorant release may be controlled based on weight, mass, volume, or the like of the ingestible material (or specific component thereof) consumed. One or more schedule for controlling release of one or more odorants (e.g. in a pattern) may be stored in a data storage device in the control circuitry (e.g. control circuitry  208  in  FIG. 2 ). Such a schedule may be manually entered or recorded by a consumer and/or downloaded to the data storage device. Methods for entering, recording, or downloading release schedules may be generally as described in commonly owned U.S. patent application Ser. No. 13/675,935, entitled “Actively Released Food Additives,” to Baym et al., filed 13 Nov. 2012 with attorney docket no. 1009-038-001-000000, which is incorporated herein by reference. 
     In a general sense, it will be recognized that the various embodiments described herein can be implemented, individually and/or collectively, by various types of electrical circuitry having a wide range of electrical components such as hardware, software, firmware, and/or virtually any combination thereof. Electrical circuitry (including control circuitry  208  and electrical circuitry in remote device  232  depicted in  FIG. 2 , for example) includes electrical circuitry having at least one discrete electrical circuit, electrical circuitry having at least one integrated circuit, electrical circuitry having at least one application-specific integrated circuit, electrical circuitry forming a general purpose computing device configured by a computer program (e.g., a general purpose computer configured by a computer program which at least partially carries out processes and/or devices described herein, or a microprocessor configured by a computer program which at least partially carries out processes and/or devices described herein), electrical circuitry forming a memory device (which may include, for example, random access, flash, read only, volatile or non-volatile memory devices, etc.), electrical circuitry forming a communications device (e.g., a modem, communications switch, optical-electrical equipment, etc.), and/or any non-electrical analog thereto, such as optical or other analogs (e.g., graphene based circuitry). In a general sense, it will be recognized that the various aspects described herein which can be implemented, individually and/or collectively, by a wide range of hardware, software, firmware, and/or any combination thereof can be viewed as being composed of various types of “electrical circuitry.” 
     In various embodiments, methods as described herein may be performed according to instructions implementable in hardware, software, and/or firmware. Such instructions may be stored in non-transitory machine-readable data storage media, for example. It will be recognized that the state of the art has progressed to the point where there is little distinction left between hardware, software, and/or firmware implementations of aspects of systems; the use of hardware, software, and/or firmware is generally (but not always, in that in certain contexts the choice between hardware and software can become significant) a design choice representing cost vs. efficiency tradeoffs. There are various vehicles by which processes and/or systems and/or other technologies described herein can be effected (e.g., hardware, software, and/or firmware), and the preferred vehicle will vary with the context in which the processes and/or systems and/or other technologies are deployed. For example, if an implementer determines that speed and accuracy are paramount, the implementer may opt for a mainly hardware and/or firmware vehicle; alternatively, if flexibility is paramount, the implementer may opt for a mainly software implementation; or, yet again alternatively, the implementer may opt for some combination of hardware, software, and/or firmware in one or more machines, compositions of matter, and articles of manufacture. Hence, there are several possible vehicles by which the processes and/or devices and/or other technologies described herein may be effected, none of which is inherently superior to the other in that any vehicle to be utilized is a choice dependent upon the context in which the vehicle will be deployed and the specific concerns (e.g., speed, flexibility, or predictability) of the implementer, any of which may vary. It will be recognized that optical aspects of implementations will typically employ optically-oriented hardware, software, and or firmware. 
     In some implementations described herein, logic and similar implementations may include software or other control structures. Electrical circuitry, for example, may have one or more paths of electrical current constructed and arranged to implement various functions as described herein. In some implementations, one or more media may be configured to bear a device-detectable implementation when such media hold or transmit device detectable instructions operable to perform as described herein. In some variants, for example, implementations may include an update or modification of existing software or firmware, or of gate arrays or programmable hardware, such as by performing a reception of or a transmission of one or more instructions in relation to one or more operations described herein. Alternatively or additionally, in some variants, an implementation may include special-purpose hardware, software, firmware components, and/or general-purpose components executing or otherwise invoking special-purpose components. 
     Implementations may include executing a special-purpose instruction sequence or invoking circuitry for enabling, triggering, coordinating, requesting, or otherwise causing one or more occurrences of virtually any functional operations described herein. In some variants, operational or other logical descriptions herein may be expressed as source code and compiled or otherwise invoked as an executable instruction sequence. In some contexts, for example, implementations may be provided, in whole or in part, by source code, such as C++, or other code sequences. In other implementations, source or other code implementation, using commercially available and/or techniques in the art, may be compiled//implemented/translated/converted into a high-level descriptor language (e.g., initially implementing described technologies in C or C++ programming language and thereafter converting the programming language implementation into a logic-synthesizable language implementation, a hardware description language implementation, a hardware design simulation implementation, and/or other such similar mode(s) of expression). For example, some or all of a logical expression (e.g., computer programming language implementation) may be manifested as a Verilog-type hardware description (e.g., via Hardware Description Language (HDL) and/or Very High Speed Integrated Circuit Hardware Descriptor Language (VHDL)) or other circuitry model which may then be used to create a physical implementation having hardware (e.g., an Application Specific Integrated Circuit). Those skilled in the art will recognize how to obtain, configure, and optimize suitable transmission or computational elements, material supplies, actuators, or other structures in light of these teachings. 
     The foregoing detailed description has set forth various embodiments of the devices and/or processes via the use of block diagrams, flowcharts, and/or examples. Insofar as such block diagrams, flowcharts, and/or examples contain one or more functions and/or operations, it will be understood by those within the art that each function and/or operation within such block diagrams, flowcharts, or examples can be implemented, individually and/or collectively, by a wide range of hardware, software, firmware, or virtually any combination thereof. In an embodiment, several portions of the subject matter described herein may be implemented via Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs), digital signal processors (DSPs), or other integrated formats. However, it will be recognized that some aspects of the embodiments disclosed herein, in whole or in part, can be equivalently implemented in integrated circuits, as one or more computer programs running on one or more computers (e.g., as one or more programs running on one or more computer systems), as one or more programs running on one or more processors (e.g., as one or more programs running on one or more microprocessors), as firmware, or as virtually any combination thereof, and that designing the circuitry and/or writing the code for the software and or firmware would be well within the skill of one of skill in the art in light of this disclosure. In addition, the mechanisms of the subject matter described herein are capable of being distributed as a program product in a variety of forms, and that an illustrative embodiment of the subject matter described herein applies regardless of the particular type of signal bearing medium used to actually carry out the distribution. Examples of a signal bearing media include, but are not limited to non-transitory machine-readable data storage media such as a recordable type medium such as a floppy disk, a hard disk drive, a Compact Disc (CD), a Digital Video Disk (DVD), a digital tape, a computer memory, etc. A signal bearing medium may also include transmission type medium such as a digital and/or an analog communication medium (e.g., a fiber optic cable, a waveguide, a wired communications link, a wireless communication link (e.g., transmitter, receiver, transmission logic, reception logic, etc.) and so forth). 
       FIG. 23  depicts an article of manufacture  2300  that includes one or more non-transitory machine-readable data storage media  2302  bearing one or more instructions  2304  for controlling the release of at least one odorant from at least one controllable odorant emitter carried by an eating utensil with a control signal, the eating utensil comprising an ingestible substance-carrying portion adapted to carry a quantity of an ingestible substance to a mouth of a consumer; and a support portion connected to the ingestible substance-carrying portion and configured to be engaged by a person&#39;s hand to permit the ingestible substance-carrying portion to be thereby moved to the mouth of the consumer. 
     Instructions  2304  depicted in  FIG. 23  substantially correspond to method  1100  shown in  FIG. 11 . Other variants of methods as depicted and described herein can be implemented through the use of non-transitory machine-readable data storage media bearing one or more suitable instructions. 
     For example, in an aspect, the one or more non-transitory machine-readable data storage media  2302  may bear one or more instructions for performing aspects of a method  1400  as shown in  FIG. 14 , including generating the control signal with control circuitry carried by the eating utensil based at least in part on activation of a user-activatable switch carried by the eating utensil, as shown at  1402 . For example, the one or more non-transitory machine-readable data storage media may bear one or more instructions for receiving a signal from a remote device with a receiver carried by the eating utensil, as shown at  1406 . For example, the one or more instructions for receiving a signal from a remote device may include one or more instructions for receiving a signal from at least one of a base station, a cell phone, or a communication network. In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for generating the control signal with control circuitry carried by the eating utensil based at least in part in response to receipt of the signal from the remote device. In another aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for transmitting at least one of data, instructions, or information to a remote device from the eating utensil. 
     In an aspect, the one or more instructions for transmitting at least one of data, instructions, or information to a remote device include one or more instructions for transmitting at least one of data, instructions, or information to at least one of a base station, a cell phone, or a communication network. In another aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for sending information relating to the operation of the eating utensil to an output device carried by the eating utensil. 
     The one or more non-transitory machine-readable data storage media  2302  may bear one or more instructions for performing aspects of a method  1400  as shown at  1404  in  FIG. 14 . For example, the one or more non-transitory machine-readable data storage media may bear one or more instructions for generating the control signal with control circuitry carried by the eating utensil and operatively connected to the at least one controllable odorant emitter. 
     The one or more non-transitory machine-readable data storage media  2302  may bear one or more instructions for performing aspects of a method  1500  as shown in  FIG. 15 . For example, the one or more non-transitory machine-readable data storage media bear one or more instructions for sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being inside the mouth of the consumer with a sensor carried by the eating utensil, as shown at  1502  in  FIG. 15 . 
     In an aspect, the one or more non-transitory machine-readable data storage media  2302  in  FIG. 23  bear one or more instructions for performing aspects of a method  1600  as shown in  FIG. 16 . For example, the one or more non-transitory machine-readable data storage media may bear one or more instructions for sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being positioned in the vicinity of the nose of the consumer with a sensor carried by the eating utensil, as indicated at  1602 . In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter when the ingestible substance-carrying portion is positioned in the vicinity of the nose of the consumer such that the odorant is delivered to the consumer orthonasally. In an aspect, the one or more instructions for sensing a parameter indicative of at least a portion of the ingestible substance-carrying portion being in the vicinity of the nose of the consumer include one or more instructions for sensing proximity of the eating utensil to a skin surface with a proximity sensor, for example, sensing proximity with an electromagnetic sensor, an electrical sensor, a magnetic sensor, an optical sensor, or an acoustic sensor. 
     In an aspect, the one or more non-transitory machine-readable data storage media  2302  bear one or more instructions for performing aspects of a method  1700  as shown in  FIG. 17 . The one or more non-transitory machine-readable data storage media may bear one or more instructions for sensing a parameter indicative of the eating utensil being moved to or from the mouth of the consumer, e.g. one or more instructions for sensing proximity of the eating utensil to a skin surface of the consumer, or one or more instructions for sensing an acceleration. The one or more non-transitory machine-readable data storage media may bear one or more instructions for determining the rate at which the utensil is moved to or from the mouth of the consumer. The one or more non-transitory machine-readable data storage media may further bear one or more instructions for controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on a rate at which the utensil is moved to the mouth of the consumer. In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for determining how many times the eating utensil is moved to or from the mouth of the consumer. Additionally, the one or more non-transitory machine-readable data storage media may bear one or more instructions for controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on how many times the eating utensil is moved to the mouth of the consumer. In another aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for sensing a parameter indicative of a weight of the ingestible substance carried by the ingestible substance-carrying portion with a sensor carried by the eating utensil, including, for example, a force, a pressure, a strain, or a resonant frequency. 
     The one or more non-transitory machine-readable data storage media  2302  may bear one or more instructions for performing aspects of a method  1800  as shown in  FIG. 18 , including one or more instructions for sensing a parameter indicative of a component of the ingestible substance carried by the ingestible substance-carrying portion with a sensor carried by the eating utensil. In connection therewith, the one or more non-transitory machine-readable data storage media may bear one or more instructions for controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on the component of the ingestible substance. In an aspect, the one or more instructions for sensing the parameter indicative of the component of the ingestible substance include one or more instructions for sensing a chemical. In various aspects, for example, the one or more instructions for sensing the parameter indicative of the component of the ingestible substance include one or more instructions for sensing a salt, a sugar, a protein, a fat, an alcohol, or a pH. 
     The one or more non-transitory machine-readable data storage media  2302  may bear one or more instructions for performing aspects of a method  1900  as shown in  FIG. 19 , including one or more instructions for actuating at least one gate actuation mechanism to open at least one gate. In an aspect, the at least one controllable odorant emitter includes at least one odorant sealed within a reservoir by a puncturable membrane, in which case the one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter may include one or more instructions for controlling at least one controllable puncture mechanism to puncture the at least one puncturable membrane. In another aspect, the at least one controllable odorant emitter includes at least one odorant retained within a reservoir by a valve, and in connection therewith the one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter may include one or more instructions for controlling at least one valve actuation mechanism to open at least one valve. In some aspects, the at least one controllable odorant emitter includes at least one expulsion mechanism adapted to expel the odorant from the controllable odorant emitter, and the one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter include one or more instructions for activating the at least one expulsion mechanism which may include, for example, instructions for activating at least one heating mechanism or instructions for activating at least one propulsion mechanism, as described herein above. 
     In an aspect, the one or more non-transitory machine-readable data storage media  2302  bear one or more instructions for performing aspects of a method  2000  as shown in  FIG. 20 . For example, the one or more non-transitory machine-readable data storage media bear one or more instructions for releasing a second odorant, wherein the at least one odorant released from the at least one controllable odorant emitter is a first odorant released from a first controllable odorant emitter. In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for releasing the second odorant from the first controllable odorant emitter; alternatively, the one or more non-transitory machine-readable data storage media may bear one or more instructions for releasing the second odorant from a second controllable odorant emitter. The one or more non-transitory machine- readable data storage media bear one or more instructions for releasing the first odorant and the second odorant at different times, or for mixing the first odorant and the second odorant. 
     In an aspect, the one or more non-transitory machine-readable data storage media  2302  bear one or more instructions for performing aspects of a method  2100  as shown in  FIG. 21 , including one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter according to a program. In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for sensing a parameter with a sensor carried by the eating utensil and modifying the release of the at least one odorant from the at least one controllable odorant emitter according to the program in response to the sensed parameter. In an aspect, the one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter according to a program include one or more instructions for releasing the at least one odorant according to a predetermined instruction set under control of control circuitry carried by the eating utensil. In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for receiving the predetermined instruction set from a user via a user input device. Alternatively, or in addition, the one or more non-transitory machine-readable data storage media may bear one or more instructions for receiving the predetermined instruction set from a remote device. 
     In an aspect, the one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter according to a program include one or more instructions for releasing the at least one odorant according to a predetermined set of parameters under control of control circuitry carried by the eating utensil. The one or more non-transitory machine-readable data storage media bear one or more instructions for receiving the predetermined set of parameters from a user via a user input device, or for receiving the predetermined set of parameters from a remote device. 
     The one or more non-transitory machine-readable data storage media  2302  may bear one or more instructions for performing aspects of a method  2200  as shown in  FIG. 22 , including one or more instructions for detecting the start of use of the eating utensil. In an aspect, the one or more non-transitory machine-readable data storage media furthermore bear one or more instructions for releasing the at least one odorant from the at least one controllable odorant emitter upon detecting the start of use of the eating utensil. In connection therewith, the one or more non-transitory machine-readable data storage media may bear one or more instructions for detecting the start of use of the eating utensil by at least one of detecting activation of a user-activatable switch, detecting a repetitive pattern in a signal sensed from a sensor carried by the eating utensil, determining that the eating utensil is being moved to or from the mouth of the consumer, detecting at least a component of the ingestible substance, or detecting a weight of the ingestible substance carried by the eating utensil. In an aspect, the one or more non-transitory machine-readable data storage media bear one or more instructions for determining how many bites of the ingestible substance have been taken from the eating utensil, or determining how many sips of the ingestible substance have been taken from the eating utensil. The one or more non-transitory machine-readable data storage media may bear one or more instructions for determining how long the eating utensil has been in use. In addition, the one or more non-transitory machine-readable data storage media may bear one or more instructions for controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on how long the eating utensil has been in use. The one or more instructions for controlling release of the at least one odorant from the at least one controllable odorant emitter based at least in part on how long the eating utensil has been in use may include one or more instructions for starting release of the at least one odorant after the eating utensil has been in use for a specified amount of time, ending release of the at least one odorant after the eating utensil has been in use for a specified amount of time, starting release of at least a second odorant after the eating utensil has been in use for a specified amount of time, or for starting release of at least one odorant from at least one second location on the eating utensil after the eating utensil has been in use for a specified amount of time. 
     The herein described subject matter sometimes illustrates different components contained within, or connected with, different other components. It is to be understood that such depicted architectures are merely exemplary, and that in fact many other architectures may be implemented which achieve the same functionality. In a conceptual sense, any arrangement of components to achieve the same functionality is effectively “associated” such that the desired functionality is achieved. Hence, any two components herein combined to achieve a particular functionality can be seen as “associated with” each other such that the desired functionality is achieved, irrespective of architectures or intermedial components. Likewise, any two components so associated can also be viewed as being “operably connected,” or “operably coupled,” to each other to achieve the desired functionality, and any two components capable of being so associated can also be viewed as being “operably couplable,” to each other to achieve the desired functionality. Specific examples of operably couplable include but are not limited to physically mateable and/or physically interacting components, and/or wirelessly interactable, and/or wirelessly interacting components, and/or logically interacting, and/or logically interactable components. In some instances, one or more components may be referred to herein as “configured to,” “configured by,” “configurable to,” “operable/operative to,” “adapted/adaptable,” “able to,” “conformable/conformed to,” etc. It will be recognized that such terms (e.g. “configured to”) generally encompass active-state components and/or inactive-state components and/or standby-state components, unless context requires otherwise. 
     While particular aspects of the present subject matter described herein have been shown and described, it will be apparent to those skilled in the art that, based upon the teachings herein, changes and modifications may be made without departing from the subject matter described herein and its broader aspects and, therefore, the appended claims are to encompass within their scope all such changes and modifications as are within the true spirit and scope of the subject matter described herein. It will be understood by those within the art that, in general, terms used herein, and especially in the appended claims (e.g., bodies of the appended claims) are generally intended as “open” terms (e.g., the term “including” should be interpreted as “including but not limited to,” the term “having” should be interpreted as “having at least,” the term “includes” should be interpreted as “includes but is not limited to,” etc.). It will be further understood by those within the art that if a specific number of an introduced claim recitation is intended, such an intent will be explicitly recited in the claim, and in the absence of such recitation no such intent is present. For example, as an aid to understanding, the following appended claims may contain usage of the introductory phrases “at least one” and “one or more” to introduce claim recitations. However, the use of such phrases should not be construed to imply that the introduction of a claim recitation by the indefinite articles “a” or “an” limits any particular claim containing such introduced claim recitation to claims containing only one such recitation, even when the same claim includes the introductory phrases “one or more” or “at least one” and indefinite articles such as “a” or “an” (e.g., “a” and/or “an” should typically be interpreted to mean “at least one” or “one or more”); the same holds true for the use of definite articles used to introduce claim recitations. In addition, even if a specific number of an introduced claim recitation is explicitly recited, It will be recognized that such recitation should typically be interpreted to mean at least the recited number (e.g., the bare recitation of “two recitations,” without other modifiers, typically means at least two recitations, or two or more recitations). Furthermore, in those instances where a convention analogous to “at least one of A, B, and C, etc.” is used, in general such a construction is intended in the sense one having skill in the art would understand the convention (e.g., “a system having at least one of A, B, and C” would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and/or A, B, and C together, etc.). In those instances where a convention analogous to “at least one of A, B, or C, etc.” is used, in general such a construction is intended in the sense one having skill in the art would understand the convention (e.g., “ a system having at least one of A, B, or C” would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and/or A, B, and C together, etc.). It will be further understood by those within the art that typically a disjunctive word and/or phrase presenting two or more alternative terms, whether in the description, claims, or drawings, should be understood to contemplate the possibilities of including one of the terms, either of the terms, or both terms unless context dictates otherwise. For example, the phrase “A or B” will be typically understood to include the possibilities of “A” or “B” or “A and B.” 
     With respect to the appended claims, those skilled in the art will appreciate that recited operations therein may generally be performed in any order. Also, although various operational flows are presented in a sequence(s), it should be understood that the various operations may be performed in other orders than those which are illustrated, or may be performed concurrently. Examples of such alternate orderings may include overlapping, interleaved, interrupted, reordered, incremental, preparatory, supplemental, simultaneous, reverse, or other variant orderings, unless context dictates otherwise. Furthermore, terms like “responsive to,” “related to,” or other past-tense adjectives are generally not intended to exclude such variants, unless context dictates otherwise. 
     While various aspects and embodiments have been disclosed herein, other aspects and embodiments will be apparent to those skilled in the art. The various aspects and embodiments disclosed herein are for purposes of illustration and are not intended to be limiting, with the true scope and spirit being indicated by the following claims.