Method for classifying sensory substances based on olfactory brain waves and GS-SVM

Abstract

The invention discloses a method for classifying sensory substances based on olfactory brain waves and GS-SVM, which comprises the following steps of: S1, utilizing brain-computer interface system, i.e., the brain electric instrument, to acquire the electroencephalogram spectrum information of the subject; S2, preprocessing the acquired EEG spectrum data; S3, performing feature extraction on thepreprocessed atlas data based on the linear characteristic and the nonlinear characteristic analysis, 76-dimensional data including peak, mean, standard deviation, center value, center frequency, power sum and LZC complexity of alpha, beta, theta frequency bands are used as brain electrical characteristics in the study of brain electrical signals; S4, adopting a network format search support vector machine (GS-SVM) for pattern recognition. According to the method for classifying sensory substances based on olfactory brain waves and GS-SVM, the physiological morphology of the human brain information processing process in the product evaluation process is truly restored, which has extremely important significance in the fields of clinical medicine and cognitive science and can be widely usedin the sensory evaluation of substances, making the sensory evaluation process more concise, more standardized, precise and scientific.

Description

technical field [0001] The invention relates to the technical field of sensory substance classification, in particular to a method for sensory substance classification based on olfactory brain waves and GS-SVM. Background technique [0002] Sensory evaluation is an interdisciplinary subject that is gradually developed and matured by modern physiology, psychology, statistics and other disciplines. In the entire evaluation system, sensory professionals are involved in the development of new products, basic research, adjustment of ingredients and processes, It plays a decisive role in the evaluation of cost reduction, quality assurance and product optimization. With the development of science and technology, more and more precision instruments for analyzing flavor substances have emerged as the times require. However, only relying on instrumental analysis cannot fully reflect the real feeling of the human body, so the sensory evaluation of the human body still occupies an impor...

AI Technical Summary

Problems solved by technology

With the development of science and technology, more and more precision instruments for analyzing flavor substances have emerged as the times require, but relying on instrumental analysis alone cannot fully reflect the real feeling of the human body, so the sensory evaluation of the human body still occupies an important position

In the process of sensory evaluation, personnel are required to personally participate in the use of sensory organs such as vision, smell, and taste. They are easily disturbed by daily habits and eating conditions. The sensory evaluation results given are mixed with personal Subjective factors, so it has a certain degree of subjectivity and poor repeatability

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