Olfaction electroencephalogram-based method for classifying sensory substances

Abstract

The invention discloses an olfaction electroencephalogram-based method for classifying sensory substances. The method comprises the following steps: S1, obtaining electroencephalogram spectrum information of a testee by using a brain-machine interface system, namely an electroencephalograph; S2,pre-processing obtained electroencephalogram spectrum data; S3, performing characteristic extraction onelectroencephalogram spectrum data after completion of pre-processing based on non-linear characteristic analysis, wherein total 12-dimensional data, such as LZC complexity, sample entropies and spectral entropies, are extracted to be used as electroencephalogram characteristics in electroencephalogram signal study; and S4, performing pattern recognition on the electroencephalogram characteristicsobtained in S3 by using a support vector machine optimized by a genetic algorithm. The method is generally applicable to the substance sensory evaluation and plays an important role in the evaluationon the development, basic research, and ingredient mixing of new products, as well as process adjustment, cost reduction, quality assurance, product optimization andthe like.

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. 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 important positi...

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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