Olfaction electroencephalogram and wavelet packet-based method for classifying sensory substances

Abstract

The invention discloses an olfaction electroencephalogram and wavelet packet-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 data after completion of pre-processing based on wavelet packet transform, wherein obtained wavelet packet variances are used as characteristic values; and S4, performingpattern recognition by using a random forest (RF) and a support vector machine optimized by a genetic algorithm (GA-SVM). By using the method, the physiological morphology of the human brain information processing process in the evaluation process of the testee can be really restored, and the method is of great importance in the field of clinical medicine and cognitive science, and is generally applicable to the substance sensory evaluation, so as to enable the sensory evaluation process to be relatively concise, normative, rigorous, 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 wavelet packets. 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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