Olfaction electroencephalogram and random forest-based method for classifying sensory substances

Abstract

The invention discloses an olfaction electroencephalogram and random forest-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 on spectrum information after completion of pre-processing based on linear characteristic analysis, wherein electroencephalogram characteristics in an electroencephalogram signal studyconsist of peak values, mean values, variances, central frequencies, maximum power, power, and total 72-dimensional data at alpha, beta, and theta frequency bands; and S4, performing pattern recognition by using an RF random forest. The method is generally applicable to the substance sensory evaluation and plays an important role in the evaluation on the development, basic research, and ingredient mixing of new products, as well as process adjustment, cost reduction, quality assurance, product optimization and the 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 and random forests. 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 ...

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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