11 results about "Taste Perceptions" patented technology

The application discloses a bionic service type humanoid robot head structure, which comprises a head structure, a sensory system, a mouth system connected with the sensory system, a visual system, a nose system and an ear system, the sensory system comprises a perception center, a sensor network, a signal processing unit and an execution unit, the sensor network is connected with the signal processing unit, the signal processing unit is connected with the perception center, and the perception center is connected with the execution unit. The sensory system formed by the perception center, the sensor network, the signal processing unit and the execution unit can make timely and effective feedback to the changes of the external environment, and the interaction ability with the external environment is greatly improved. Meanwhile, the humanoid robot can test and evaluate food without human testers according to the taste sensor. The taste perception system can simulate the function of the human taste perception system, so that the taste of food can be automatically evaluated.

This invention belongs to the field of biotechnology and relates to methods, compositions, and applications for regulating salty taste receptors and salty taste perception. Specifically, the activity level of GCN2 on the tongue can serve as a target for assessing and / or regulating salty taste perception ability. Activating GCN2 can enhance the subject's ability to perceive salty taste, while inhibiting GCN2 can suppress the subject's ability to perceive salty taste.

This invention relates to the field of intelligent manufacturing technology in the food industry, and more particularly to a smart management system for the production and management of prepared foods. First, multimodal raw material data is collected to form digital twin vectors, and a target flavor vector is generated based on user requirements. Then, the compiled directed acyclic graph of the process is optimized using quantum combinatorial processing and compressed using quantum annealing to generate energy consumption weights and process event flows. The execution control module uses multi-head attention reinforcement learning to correct the taste-energy consumption state online, adjusting process parameters and updating energy consumption weights in real time. The quality verification module generates batch summaries through multi-source detection of taste, visual perception, and energy consumption, encrypts and hashes them, writes them to the blockchain, and feeds on-chain sampling back to the upstream model, forming a closed-loop optimization. This invention achieves improved flavor consistency, shortened critical paths, and peak steam energy consumption reduction, while providing batch-level reliable traceability.

The invention belongs to the field of tourism recommendation, and particularly relates to a tourism destination recommendation method and system based on sensory impressions. The method comprises the following steps: acquiring a basic data set of tourist destinations and a user online evaluation set of each tourist destination, and performing text word segmentation and stop word removal on text data to obtain a text sequence in a standardized form; high-frequency sensory vocabularies are divided into five dimensions of vision, hearing, smell, taste and touch, and a semantic framework of a structured mode director is formed; inputting the standardized text sequence into an information extraction model based on a UIE framework, automatically extracting sensory description entities according to an SSI mode, and generating a tourist destination sensory impression knowledge table; and aiming at user demands, generating a Top-N recommendation list according to the sensory coding proportion, and completing tourist destination recommendation. According to the method, the problem of insufficient tourist demand matching precision caused by lack of structured sensory knowledge representation of a traditional recommendation system is solved.

A method of measuring an individual's taste and / or smell perception comprises a system to deliver to a user pluralities of artificial flavour sensations to be compared each comprising a plurality of taste and smell components selected from the group comprising sweetness, sourness, saltiness, bitterness, umami, astringency, capsaicin, oiliness, and aroma components. Each plurality contains at least one base flavour and one flavour to be compared against the base flavour. Delivery for the flavours can be through cups, vials, or other vessels. The system may identify a deviation of individual's flavour perception from that of a normal population's flavour perception distribution.

This invention belongs to the field of umami perception evaluation and provides a method for recognizing umami-induced EEG signals in the taste perception process. The method includes the following steps: acquiring taste EEG data induced by umami stimulation using an EEG signal acquisition system; establishing a umami EEG dataset using the acquired data; then cleaning the raw data using an independent component analysis algorithm, including filtering, removing electrooculograms, artifacts, and rereferences, and calculating the frequency (Hz) and power spectral density; vectorizing and regularizing the 0–13 Hz signals according to brain regions; subsequently, augmenting the dataset using minority class oversampling (MCB) and dividing it into training and test sets; constructing an ensemble model for signal classification; and finally, using the trained model for umami recognition. The ensemble model method proposed in this invention significantly improves the accuracy and stability of the umami EEG recognition model, effectively achieving umami recognition.

The utility model discloses a kind of multi-channel taste stimulation systems.The utility model discloses a kind of multi-channel taste stimulation systems include: multiple liquid storage modules;Multiple power modules, each power module is connected with corresponding liquid storage module by pipeline respectively;Power control module is connected with power module;Electroencephalogram trigger box, the input end of electroencephalogram trigger box is connected with power control module;Electroencephalogram acquisition module, the output end of electroencephalogram acquisition module is connected with electroencephalogram trigger box;And battery module, battery module is electrically connected with power module, power control module, electroencephalogram trigger box, for power module, power control module, electroencephalogram trigger box power supply;Power control module is used to trigger power module and electroencephalogram trigger box;Electroencephalogram trigger box is triggered after controlling electroencephalogram acquisition module acquisition electroencephalogram signal.The system can be realized anti-interference and realize accurate timing control, and high-quality, high signal-to-noise ratio taste event-related potential data can be obtained.

The invention discloses a six-sense therapy healing dynamic adjusting method based on human body constitution five-element detection. The six-sense therapy healing dynamic adjusting method comprises the following steps of S1, multi-dimensional physiological data collection, wherein tongue images, multi-part pulse wave signals, olfactory preference data and meridian resistance values are synchronously obtained; s2, five-element physique unbalance degree calculation: inputting the data in S1 into a five-element mapping algorithm, and outputting a wood, fire, soil, gold and water five-element unbalance degree score; s3, six-sense intervention scheme generation: generating a visual, auditory, tactile, olfactory, taste and consciousness collaborative intervention scheme according to the five-element imbalance degree; and S4, executing the collaborative intervention scheme, and dynamically adjusting intervention parameters based on the real-time physiological monitoring data. According to the method, the quantitative five-element physique evaluation model is constructed by fusing the multi-mode biological characteristic data such as the tongue picture, the voiceprint, the skin electricity and the heart rate variability, so that the problem of judgment deviation caused by subjective experience is thoroughly solved, and a scientific foundation is laid for accurately intervening human health.

This invention belongs to the interdisciplinary field of neuroscience, sensory science and technology and food science. It provides a method for objectively quantifying taste perception using electroencephalography. The invention aims to separate and decode the neural dynamics of the brain in processing taste stimuli of different intensities, and to objectively evaluate and classify them based on individual differences in innate taste sensitivity.

The invention discloses a multi-dimensional collaborative content pushing method and device fusing an AI decision and viewport perception. The method comprises the steps that viewport recommendation position exposure data, viewport recommendation position focus falling data, user operation behavior data and historical browsing data of a target screen end in a preset historical period are acquired; according to the historical browsing data, screening based on user collaborative filtering and content collaborative filtering to obtain a plurality of to-be-recommended contents; determining a data report contribution degree and a content contribution degree of each to-be-recommended content according to the viewport recommendation position exposure data, the viewport recommendation position focus falling data and the user operation behavior data; obtaining operation configuration data, and determining an operation recommendation degree of each to-be-recommended content according to the operation configuration data; and according to the data reporting contribution degree, the content contribution degree and the operation recommendation degree, determining the overall recommendation degree of each to-be-recommended content, and according to the overall recommendation degree, pushing the to-be-recommended content to a target screen end. The method improves the accuracy and diversity of television content pushing, and can be applied to the technical field of network televisions.

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.