Olfaction electroencephalogram-based method for classifying sensory substances

A brain wave and olfactory technology, applied in sensors, medical science, diagnostic recording/measurement, etc., can solve problems such as poor repeatability, inability to fully reflect the real human body, and doping with subjective factors, so as to achieve a simple and rigorous sensory evaluation process and scientific, cost-reducing effect

Inactive Publication Date: 2018-11-20
NORTHEAST DIANLI UNIVERSITY
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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
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  • Olfaction electroencephalogram-based method for classifying sensory substances
  • Olfaction electroencephalogram-based method for classifying sensory substances
  • Olfaction electroencephalogram-based method for classifying sensory substances

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[0020] Example

[0021] Materials and methods: Choose 3 different brands of beer (Qingdao, Le Cordon Bleu, Harbin), and their alcohol concentration and raw materials are shown in Table 1 below:

[0022] Table 1 Three beer samples of different brands

[0023]

[0024] In terms of olfactory EEG signal analysis, the EEG signal used is self-collected data in the laboratory. After the original EEG signal is collected, EEG preprocessing (including deleting bad areas, filtering out 50Hz power frequency interference, and superimposing data) Averaging, wavelet transform and other steps); considering that the collected electrodes contain different regions, electrode selection is performed to select electrodes related to olfaction; then non-linear analysis is performed to extract Lempel-Ziv complexity (LZC) and sample entropy And the spectral entropy is used as the feature value; finally, the selected feature value is sent to the corresponding classifier to obtain the final classification accu...

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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...

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Application Information

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IPC IPC(8): A61B5/0476
CPCA61B5/7264A61B5/369
Inventor 门洪焦雅楠石岩巩芙榕刘晶晶房海瑞韩晓菊姜文娟
Owner NORTHEAST DIANLI UNIVERSITY
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