A SYSTEM CAPABLE OF ANALYZING BEVERAGE QUALITY AND TASTE PROFILE.

Abstract

The invention relates to a beverage quality and taste profiling system incorporating an artificial intelligence infrastructure based on electroencephalography (EEG) signals from individuals using an Electronic Nose (E-Nose), Electronic Tongue (E-Tongue), and tasting and evaluating beverages (especially tea).

Description

A SYSTEM CAPABLE OF ANALYZING BEVERAGE QUALITY AND TASTE PROFILE. TECHNICAL FIELD The invention includes an electronic nose (e-nose), an electronic tongue (e-tongue), and beverage tasting. Electroencephalography (EEG) of individuals who make and evaluate (especially tea). A beverage quality and taste profile analysis system that includes an artificial intelligence infrastructure based on signals. It is related to. PREVIOUS TECHNIQUE Current practices in tea production affect the process of determining tea quality. It has some distinct advantages when dealing with complexity. However, some of these applications It also has shortcomings and encountered technical problems. The flavor profile of tea is traditionally evaluated by trained specialists. This is done by tasters through a direct tasting method. However, this approach... Subjective and low sensitivity issues exist. From the personalities of the tasters... Different preferences, taste and smell abilities resulting from various diseases due to the decrease / loss and prolonged tasting experiences of the tongue and palate The gradual decrease can prevent them from making accurate assessments. This also... This can lead to the production of substandard products. Various laboratory tests are used to analyze the chemical components of tea. However, the high costs and time-consuming processes of these tests hinder the production process. It unnecessarily prolongs the process and can make it economically unsustainable. Such challenges... To cope, tea producers need low-cost and stable solutions. In response to this need, technological tools such as E-Nose and E-Tongue have been developed. However, These methods fully determine the complexity of human taste and smell senses. It cannot reflect this in its mechanism and therefore, as a standard, it is not fully functional. It is not in use. E-Nose analyzes volatile organic compounds in the air, while E-Tongue interacts with liquids. It takes measurements through sensors. These devices are part of the process of determining the quality of the tea. It speeds up and automates by minimizing human intervention. Furthermore, these methods... It is inexpensive, requires no complex sample preparation, and can be repeated with high accuracy. It provides results. However, E-Nose and E-Tongue have some shortcomings and technical issues. There are some challenges. For example, these devices have some difficulty in detecting certain components. 1 It may encounter limitations and a flavor profile as wide as that of human tasters. They may not be able to offer it. Furthermore, developing and maintaining these technologies can be costly. In conclusion, despite the advantages of current practices, the quality of tea... There are still some technical difficulties and shortcomings in its determination. E-Nose and E- Technological solutions like language testing only perform chemical component measurements. It disregards human sensory response. However, these technologies can affect humans. its ability to perfectly replicate the comprehensive analytical skills offered by the senses, flavor by analyzing its profile in even more detail and thanks to smart sensors It can ensure that consumers have access to products of exactly the quality they want. During tastings conducted by tea tasters, trained specialists Data obtained from the three basic senses—sight, smell, and taste—are used to determine the performance of food products. fully characterized throughout the production process and during the storage process and It is used for statistical analysis. These analyses have been used in food production in recent years. development of new processes and products in the field of technology, quality control, consumer for various purposes such as acceptability, flavor and taste characterization It is widely used. However, taste tests and laboratory tests show poor results. While it's excellent at distinguishing products, it also knows which products are more appealing to the consumer. It is not very effective in predicting what will happen. Therefore, the sensory aspects of product categories... Although various sensor technologies have been developed and used for food selection analysis, Or the possibility of reliably predicting purchasing behavior is still difficult. It appears. In the last decade, the evaluation of emotions in consumer and sensory sciences has increased. There has been a significant increase in interest in this area, particularly regarding whether an emotion is positive or negative. the degree to which sensory science is based on the assumption that quality products are more appreciated. It is at the heart of the perception of food quality. Therefore, emotions play a role in this perception. Its role appears to be extremely important. Neurophysiological techniques such as EEG, which are used to measure brain activity, are used to analyze food. It is increasingly used in research. EEG helps consumers understand discomfort. This allows them to collect data for extended periods without being heard, which makes them more... It enables in-depth analyses to be carried out. EEG in food research Its use involves monitoring psychological and emotional states through the observation of brainwaves. It has shown a significant increase in recent years as a tool for understanding. 2 THE PURPOSE OF THE INVENTION The invention was created to develop a human-like taste receptor. EEG signals from individuals performing and evaluating E-Nose, E-Tongue and tea tasting. It has an artificial intelligence system that includes human noses and tongues. The purpose of this system is to detect these things. It involves mimicking the taste-liking relationship by using brain signals. In this way... products currently being produced in beverage manufacturing facilities and establishments maintaining their quality, ensuring that the taste profiles of new products suit the consumer's palate. to determine whether or not it is beneficial for health and in the form of a course of medication. by improving the flavors of beverages to appeal to consumers' palates, The aim is to provide support for imitation technologies. Independent of human senses; the data obtained by E-Nose and E-Tongue devices This occurs when consumer preferences, which are formed through data processing, are not taken into account. The solution presented within the scope of the invention to eliminate the resulting deficiency is the E-Nose, E- It is the combined use of EEG signals from the tongue and tasters. This system structure consists of three It can be created by assembling ready-made systems, or it can be built on a single device. These three systems can be collected. The benefits of using these three systems together are as follows: They can be listed as follows: • Comprehensive Sensory Analysis: E-Nose and E-Tongue devices analyze human senses. independent objective measurements of the senses of smell and taste They do this by monitoring brain waves, which helps consumers understand sensory and emotional responses. This combination of three reveals their psychological reactions to food products. It provides a more comprehensive and holistic assessment in sensory analysis. The chemical components of the tested tea were detected using E-Nose and E-Tongue, The consumer's sensory response to this beverage can be determined using EEG. This creates a clearer link between the sensory characteristics of products and consumer responses. A connection is being established. • Advanced Quality Control: Quality control is extremely critical in food production processes. It plays a role. E-Nose and E-Tongue devices are sensitive to the smell and taste of products. and provides repeatable data. EEG, on the other hand, allows consumers to use this data... This reveals how it is perceived and evaluated. This gives producers This provides a more comprehensive understanding during the quality control phase and improves the products. It increases the likelihood of meeting consumer expectations. • Sensory and Emotional Compatibility: The emotional connection consumers have with products. These responses, obtained via EEG, can determine the success of products in the market. 3 When emotional data is combined with e-nose and e-tongue data, food products to fully understand how it is perceived, both sensorially and emotionally This compatibility is possible in a way that will increase consumer satisfaction. It can also guide product development processes. • Predicting Consumer Behavior: E-Nose and E-Tongue devices predict products It creates sensory profiles of the consumer. EEG, on the other hand, analyzes these sensory profiles in relation to the consumer. It analyzes brain responses. This combined approach reveals which products It is predicted that it will be more liked and preferred by consumers. This provides higher accuracy in measurement. Manufacturers use this data to... They can optimize their marketing strategies and product portfolios. • Target Audience Analysis and Segmentation: EEG analyzes different consumer groups' food preferences. It can measure the emotional responses people give to the products. This data can be used by E-Nose and E-Tongue. When combined with other data, different demographic groups, age groups, or Determining which types of products geographical regions respond more favorably to. It can be used in this respect. This also allows the products to be used more effectively. It enables identification and marketing. • New Product Development: In the development of new food products, sensory and The combined use of emotional analysis and other factors leads to a better understanding of consumer expectations. It enables the creation of innovative products. E-Nose and E-Tongue, new tastes When evaluating the sensory characteristics of aroma and flavor combinations, EEG is used. It measures the emotional impact that combinations have on consumers. This allows for the development of more market-oriented and consumer-friendly products. In conclusion, the combined use of E-Nose, E-Tongue, and EEG signals can be used to analyze food products. a more in-depth analysis from both sensory and emotional perspectives This approach not only increases consumer satisfaction but also improves the product. It offers significant advantages in development and marketing strategies. Food technology and consumer preferences as a new method, the integration of this three-part system, contributing to the introduction of more successful and popular food products to the market in the future It can be found. DETAILED DESCRIPTION OF THE INVENTION To better understand the definition of the invention, let's take tea as an example of a beverage. The explanation was given through this method. However, the invention applies to all types of beverages, including tea. 4 It can be used in this context; the invention includes an e-nose device, an e-tongue device, and an EEG recorder. The device is an electronic device containing software, an airtight glass box, and a Teflon tube. It is related to a system made up of parts. The e-Nose device detects emissions from the beverage. volatile organic compounds cause damage to the gas sensors contained within the device. It is used in obtaining and analyzing the conductivity changes it brings about. The E-Language device, the brewed beverage acts on the different types of electrodes (sensors) contained within the device electrical changes are analyzed using voltammetric and amperometric measurements. It is used to analyze and determine the chemical components of the beverage. The EEG recorder analyzes the beverage. the emotional and sensory signals generated in the brain of the taster It is used in recording. The computer records data obtained from E-Nose, E-Tongue and EEG devices. It is used for the analysis and classification of many types of data. Airtight glass. The box is designed to allow E-Nose, E-Tongue, and EEG measuring devices to perform analysis together. It is used for holding brewed tea. Teflon tubing; volatile organic compounds The purpose is to transfer the scent of the beverage from the glass can to the E-Nose chamber. It is used. The invention is an analysis achieved by using three separate systems independently. Combining these results makes it possible to reach the absolute conclusion. This The functions of the systems are listed below. 1. E-Nose device (1), airtight glass box (5) containing a drink by taking volatile organic compounds released from the beverage through Teflon tubes (6) It performs various analyses. These analyses involve sensors for volatile organic compounds. It is based on its effect on the sensor. Each sensor interacts with a specific type of gas. When it enters, it produces a conductivity value depending on the type of gas it is measuring. The e-nose device contains multiple sensors, and each sensor is sensitive to specific gases. It performs specific conductivity measurements. Thanks to these measurements, each type of beverage can be identified. Information is obtained on how much volatile organic compound is emitted under the same environmental conditions. This allows us to identify the differences in volatile organic compounds between different types of beverages. This helps to improve understanding. 2. The e-Language device (2) contains electrodes (7) in an airtight glass box (5) with a beverage. It performs voltammetric and amperometric measurements using these methods. These measurements, analysis of the chemical components of the beverage using electroanalytical methods It allows voltammetric and amperometric measurements on liquids. It is an electroanalytical device capable of doing so. The E-Language device has multiple sensors. Each sensor is located and performs measurements specific to different chemical compounds. Sensors determine the presence and quantity of different chemical components in the beverage. It is customized for each purpose. Each sensor reacts to a specific chemical compound. It takes voltage or current measurements, and these measurements determine the chemical profile of the beverage. It provides detailed information about them. Thus, the differences between different types of beverages become clearer. It is meticulously analyzed and how the chemical components of each beverage are determined. Detailed data is obtained regarding the changes. Brain signals of a taster who tastes a beverage are used to determine its quality and adequacy. It is recorded with an EEG recorder (3). The EEG device records different brain sensations during tasting. By precisely recording the electrical activity in these regions, the sensory properties of the beverage can be determined. It allows us to analyze the effects of these characteristics on the brain. In this process, EEG, especially the taster's sensory perceptions (e.g., bitterness, sweetness, aromatic intensity) and It provides objective data regarding emotional responses (e.g., satisfaction, relief, pleasure). When a taster takes a sample of a beverage, the brain processes it through taste, smell, and emotional responses. in associated regions (e.g., orbitofrontal cortex, insula, and amygdala) The activity that occurs is monitored with an EEG device. These analyses provide information about the sensory quality of the beverage. It helps to create a neurological "signature" for the target. EEG in this study... Its distinguishing feature is the sensory experience of the beverage, going beyond the subjective evaluations of the taster. It shows how the effects are directly perceived in the brain, especially different qualities. Comparing the effects of beverages at different levels on the brain, beverage types and This allows for a deeper understanding of the differences between quality levels. data shows the volatile organic components (analyzed by E-Nose) and chemical content of the beverage. to establish correlations between brain responses and components (analyzed with E-Language) available. Combining Methods: Quality and Flavor Profile Analysis of the Beverage from Three Different Devices (E-Nose, E-Tongue and EEG) processing and classification stages of the obtained data This includes the signals obtained during this process, experimental settings, and ambient noise. or may contain various artifacts due to biological effects. These artifacts are disruptive. Data preprocessing methods are applied to minimize their effects. For classification, statistical methods are used to extract meaningful information from the signals. Frequency-based features are calculated. The data obtained during the feature extraction phase, Analysis using machine learning-based algorithms for beverage quality classification. This invention will be used in a short time for sensory analysis, quality control, and consumer protection. liking level, sensory and emotional compatibility, consumer behavior prediction, target 6 Performing new product development processes through audience analysis and segmentation provides. 7

Claims

1. This system is capable of analyzing beverage quality and taste profiles and features an E-Nose device. The E-Language device analyzes the taster's brain to determine the quality and adequacy of the beverage. The EEG recorder, which records signals, uses three different devices (E-Nose, E-Tongue and Preprocessing, feature extraction, and classification of data obtained from EEG. an electronic device containing software that performs the analysis to be done the airtight glass can containing the beverage, made of Teflon tubing its occurrence; - E-Nose device (1), airtight glass containing the beverage Volatile organic compounds emitted from the box (5) via Teflon tubes (6) When it interacts with it, it measures a different type of gas depending on the type of gas it is measuring. It produces conductivity values ​​and, thanks to measurements, determines the conductivity of each type of beverage. information on how much volatile organic compound it emits under the same environmental conditions It contains sensors that detect, - The E-Language device (2) is in an airtight glass box (5) containing the beverage. analysis of the beverage's chemical components using electroanalytical methods to enable voltmetric and amperometric to carry out measurements to detect the presence of chemical components in the beverage It is characterized by containing electrodes (7) to determine its quantity.

2. The beverage mentioned in Claim 1 is characterized by being tea. 8