69 results about "Taste Sense" patented technology

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

This invention discloses the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, and / or the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in the preparation of products regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, wherein OfGr64a is any one of the following a1)-a3): a1) a protein with the amino acid sequence shown in Sequence 2 of the sequence listing; a2) a protein with the same biological function obtained by substituting and / or deleting and / or adding one or more amino acid residues of the amino acid sequence shown in Sequence 2 of the sequence listing; a3) a protein with 80% or more identity with the amino acid sequence shown in Sequence 2 of the sequence listing, derived from the Asian corn borer, and having the same biological function. The application can significantly reduce the amount of food consumed by the Asian corn borer, reduce its sensitivity to sucrose, and inhibit its growth.

The invention discloses a traditional Chinese medicine decoction piece quality evaluation method fusing multi-modal intelligent sensory data. The method comprises the following steps: step 1, acquiring and preprocessing multi-modal sensory data; 2, performing feature extraction to obtain a sensory feature vector of each kind of sensory data; 3, performing feature level fusion on the visual feature vector, the smell feature vector and the taste feature vector to generate a comprehensive sensory feature vector set; 4, performing feature analysis on the comprehensive sensory feature vector by using an improved t-SNE algorithm, and generating a quality evaluation result by using LightGBM; 5, analyzing the trend of quality fluctuation of the traditional Chinese medicine decoction pieces by using a time sequence analysis method, and predicting a potential quality problem and a future quality change trend; and step 6, outputting a quality evaluation report and performing data visualization display. According to the invention, through multi-modal data fusion and the improved t-SNE algorithm, the accuracy of quality evaluation of the traditional Chinese medicine decoction pieces is improved.

This information processing device can improve resolution of a taste that can be reproduced in the oral cavity of a person. The information processing device: causes a display unit to display an image which is indicated by image data indicating the image and in which taste data indicating one or more tastes is associated with each of at least some pixels; and outputs, on the basis of an operation received via the image displayed on the display unit, the taste data associated with the pixel designated by the operation.

The present application relates to a kind of taste sensor based on electrical signal, preparation method and its detection method.Taste sensor device structure is constituted by one metal / metal oxide functional electrode and three Ag / AgCl electrodes deposited on substrate, wherein metal layer and Ag electrode are deposited on substrate by evaporation deposition, and metal oxide functional layer and AgCl layer are formed on it by electrochemical method, and taste simulation and identification function are realized by measuring the potential between metal / metal oxide functional electrode and Ag / AgCl electrode and the conductance and alternating current impedance between the other two Ag / AgCl electrodes.The taste sensor of the present application has the characteristics of simple preparation process, fast measurement response and wide application, etc.

The invention relates to immortalized canine taste cells and to cells derived therefrom, and to in vitro methods using said cells.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

Smell loss (hyposmia) is a common cognitive deficit perceived clinically as a nasal abnormality but, in reality, it is a deficit of complex biochemical detection and processing of externally generated chemical events. A major mechanism initiating hyposmia involves abnormalities of growth of human olfactory cells through altered growth factor stimulation of stem cell activity. While several growth factors are involved well known signaling substances generate and perpetuate this process; among these substances are cAMP and cGMP. We have hypothesized a role for cAMP in taste and olfaction as a growth factor necessary for stem cell maturation. We have thus measured cAMP and cGMP in parotid saliva of 19 normal subjects and 144 patients with hyposmia to evaluate roles for these signals in cognition. Results indicate that patients secrete significantly less cAMP (0.40+ / −0.03 pmol / mg protein (Mean+ / −SEM); patients; 0.67+ / −0.09, normals, p<0.005) and significantly less cGMP (0.072+ / −0.003, patients; 0.100+ / −0.007, normals, p<0.005) than do normals. While parotid gland secretions relate directly to taste bud growth factors many substances secreted in saliva are similar to those secreted in nasal mucus. The present results indicate aberrant signaling in saliva may serve both as a marker for hyposmia and as an indicator of a mechanism which interferes with olfactory system function.

The invention relates to the field of coffee machines, and particularly discloses a coffee machine based on AI taste learning, comprising: a coffee machine body; a self-cleaning liquid outlet assembly is arranged on the front side of the coffee machine body; a liquid collecting plate assembly is arranged below the coffee machine body, and a waste cup collecting assembly is arranged on the lower side of the liquid collecting plate assembly; the waste cup collecting assembly comprises a cup body falling guiding and collecting assembly and a cup body collecting assembly, the cup body falling guiding and collecting assembly is communicated with the liquid collecting plate assembly, and the cup body collecting assembly is communicated with the cup body falling guiding and collecting assembly; the lower part of the cup body falling guide and collection assembly is connected with a liquid analysis assembly; sanitation of the liquid outlet is guaranteed through the self-cleaning assembly, efficient solid-liquid separation and automatic guiding are achieved through the waste cup collecting assembly, and maintenance is simplified. And a closed-loop feedback system is constructed in combination with a liquid analysis component, and manufacturing parameters are automatically corrected according to detection data, so that the equipment is ensured to keep stable high-quality product production for a long time without human intervention.

An object of a system according to an embodiment is to perform information presentation utilizing multiple senses using generated AI.SOLUTION: A system includes a visual information presentation part, an auditory information presentation part, a tactile information presentation part, a taste information presentation part, and an olfactory information presentation part. The visual information presenting unit presents visual information by using the generated AI. The audio information presenting unit presents audio information by using the generated AI. The tactile information presenting unit presents tactile information by using the generated AI. The taste information presenter presents taste information by using the generated AI. The olfactory information presenting unit presents olfactory information by using the generated AI.SELECTED DRAWING: Figure 1

This invention discloses an intelligent nutrition recommendation method for cancer patients based on metabolic rhythm synchronization, belonging to the field of nutrition recommendation. This invention integrates temporal physiological data and clinical information, extracts features, and uses a bidirectional long short-term memory network to predict the host metabolic activity curve. Based on a tumor knowledge graph, a conditional generative adversarial network is constructed to infer and generate a tumor metabolic activity curve using the host curve, tumor type, and treatment stage as conditions. A temporal separation potential heatmap is generated by calculating the phase difference and overlap between the two curves. Using the heatmap and clinical labels as states, an integrated constraint proximal strategy optimization algorithm is used for decision-making, outputting a time-segmented nutrient delivery action sequence that satisfies temporal nutritional constraints. Using this sequence as the target, an optimization algorithm performs a multi-objective search on a recipe database to generate a personalized daily recipe that considers both nutritional and taste preferences, providing cancer patients with timely and intelligent decision-making.

This application discloses a porous body, an atomizer, and an electronic atomization device. The atomizer includes: a liquid storage chamber for storing a liquid matrix; a porous body in fluid communication with the liquid storage chamber to receive the liquid matrix; and a heating element attached to the porous body to heat at least a portion of the liquid matrix within the porous body to generate an aerosol. The volume of micropores with a pore size greater than 30 μm within the porous body accounts for more than 40% of the total volume of all micropores in the porous body. This atomizer, employing a porous body with a larger pore size than typical micropores, generates aerosol particles with a larger diameter, which are more likely to adhere to taste receptors in the oral cavity, thus enhancing taste perception.

The invention discloses a composition containing gingerol microcapsules and a dissolving and compounding method thereof, and belongs to the technical field of food, health care products and pharmaceutical preparations. The core of the composition is a gingerol microcapsule, the gingerol microcapsule is composed of a core material and a wall material, the core material comprises a gingerol extract, menthol and stevioside, and the wall material is compound polysaccharide and protein. Menthol and stevioside are compounded according to a specific ratio and synergistically act on an oral cavity taste receptor, so that the inherent strong spicy irritating taste of gingerol is effectively neutralized and covered. The invention further provides a dissolving and compounding method of the microcapsule, which comprises the following steps: mixing microcapsule powder with a solvent system with specific composition under mild shearing to prepare a stable aqueous solution; the solvent system is an aqueous solution containing 5%-20% (v / v) of propylene glycol, and the apparent solubility and the solution dynamic stability of gingerol are remarkably enhanced by reducing the surface tension of a solvent, increasing the polarity and destroying part of a hydrogen bond network of a microcapsule wall material.

The invention relates to the technical field of food science and biology, and particularly discloses a method for measuring taste characteristics of novel umami peptide in simulated gastrointestinal digestion of Xuanwei ham. The method comprises the following steps: sequentially carrying out in-vitro simulated digestion on an oral phase, a stomach phase and an intestinal phase on Xuanwei ham homogenate to obtain a digestion product, carrying out centrifugation, filtration and freeze-drying treatment, and carrying out gel filtration chromatography separation to obtain main elution peaks, preferably selecting components with the strongest umami activity. Peptide fragment sequences are identified by using nano-liter liquid chromatography-mass spectrometry, candidate peptide fragments are screened by combining molecular weight, amino acid residue composition and toxicity prediction, and a variety of machine learning models are further adopted to predict umami potential. And performing chemical synthesis on the optimized peptide, determining a threshold value by a taste dilution method, and completing sensory evaluation. According to the method, the novel flavor peptide which is free of bitter taste and has a flavor threshold lower than that of monosodium glutamate can be efficiently screened out, and a technical support is provided for flavor enhancement of functional flavoring agents and fermented meat products.

The invention captures multimodal biometric, clinical, and IoT-logistics data inside a privacy-preserving enclave, builds a hybrid digital twin that unites mechanistic metabolism with machine-learning and taste-genomics embeddings, and—every time physiology, medication, or stock conditions change—computes a drug-safe, nutrient-balanced, culturally palatable meal. It then auto-mints a non-fungible smart-contract purchase order, selects the lowest-carbon, highest-reliability vendor via a self-retraining Deep-Q network, tracks temperature, humidity, and shock in minute-level cold-chain telemetry, and reroutes or reorders within ten seconds of any excursion, all events anchoring to a blockchain ledger that passes quarterly zero-knowledge audits. Post-delivery metrics feed back to the graph, triggering on-the-fly model retraining and instant reformulation on new HL7-FHIR medication events, so clinical efficacy and ingredient integrity are maintained end-to-end without human intervention.

The utility model belongs to the field of landscape devices, and particularly relates to an interactive landscape device based on five-sense experience, which comprises a base, two sides of the front side of the top of the base are fixedly connected with a rotating frame and a fixed box respectively, and the top of the fixed box is fixedly connected with a control seat. A touch screen and a control key are fixedly connected to the two sides of the front surface of the control seat correspondingly, and three aromatherapy boxes are fixedly connected to the bottom of an inner cavity of the fixed box from left to right in sequence; through the display screen, a user can conveniently know the landscape through vision, through a model installed on the limiting sleeve, the user can conveniently know the landscape through touch, through aromatherapy stored in the aromatherapy box, the user can conveniently know the landscape through smell, and through the loudspeaker, sound can be played, so that the user can conveniently know the landscape through auditory sense; the special food is stored in the food placing box, so that a user can conveniently know the landscape through the taste sense, and people can more comprehensively know the scenic spot condition through five senses by adopting multiple modes.

The invention provides an intraoral wearable device and a data processing method, and is suitable for the technical field of intelligent teeth. The intraoral wearable device comprises a device body, and a bone conduction audio module, a taste generation module and a central control module which are integrated in the device body. The central control module is used for acquiring to-be-processed data, determining audio data and / or taste data based on the to-be-processed data, sending the audio data to the bone conduction audio module, and sending the taste data to the taste generation module; the bone conduction audio module is used for converting the audio data into mechanical vibration and conducting the mechanical vibration to the inner ear of the user; the taste generation module is used for determining a taste stimulation mode based on the taste data and stimulating the tongue of the user based on the taste stimulation mode so that the user can generate the taste corresponding to the taste stimulation mode. According to the wearable device in the oral cavity, bone conduction audio transmission and artificial taste simulation can be achieved, and perception of auditory sense and taste sense of a user is achieved.

The hand tool 50 is equipped with sensor groups with different information acquisition functions on each of the fingers 22A, 22B, 22C, 22D, and 22E. In other words, it is equipped with sensor groups for acquiring various information required for multimodal robot control. A visual sensor 51A for detecting visual information is installed on the thumb, an auditory sensor 51B for detecting auditory information is installed on the index finger, an olfactory sensor 51C is installed on the middle finger, a tactile sensor 51D for detecting tactile information is installed on the ring finger, and a taste sensor 51E for detecting taste information is installed on the little finger.

The application discloses a kind of personalized taste modeling and formula generation method based on large model, including obtaining the multimodal input data of user, feature extraction and fusion are carried out to multimodal input data, generate standardized multimodal taste feature vector;Then generate taste semantic component through semantic deconstruction identification, and the intensity of multiple taste semantic components is quantified, aggregated into deconstruction matrix, then the personalized taste image of user is constructed;Initial formula is generated using generative pre-training model, and the initial formula is optimized, and the final formula is output;And adaptively update user personalized taste image;And the final formula generated is verified by ecological simulation, assess its long-term stability and output verification report;A gustatory ecological simulation environment with dynamic evolution, adaptive learning and ecological balance guarantee is constructed, so that the final formula generated is more stable and accurate.

The invention discloses an electronic sensory intelligent evaluation method for grape wine flavor, and relates to the technical field of electronic sensory evaluation of grape wine flavor. Aiming at the problems of strong subjectivity and poor data consistency of traditional artificial sensory evaluation and insufficient feature association caused by multimodal data asynchronization, the electronic sensory intelligent evaluation method for the wine flavor, provided by the invention, comprises the following steps: synchronously collecting and preprocessing smell, taste and chroma signals; after each modal feature is extracted, mutual information of the modal feature and the flavor semantic tag is calculated to construct an equilibrium constraint; according to the constraint, adaptively updating a modal weight and carrying out feature fusion; combining the fusion features with chemical prior embedding, and outputting a flavor semantic vector through iterative optimization of a semantic mapping model; and finally, generating an interpretability analysis atlas based on the modal contribution degree and the chemical prior. According to the invention, stable and objective intelligent evaluation and interpretable analysis of the flavor of the grape wine are realized.

To provide a beverage system capable of generating fresh carbonic acid at the time of drinking and enjoying dynamic taste change.SOLUTION: An acidic liquid and an alkaline liquid are separately held in a container of a two chamber structure, and when drinking, the acidic liquid and the alkaline liquid simultaneously flow out from independent flow passages to cause a chemical reaction in the oral cavity. The container is formed by crimping two half container bodies, and the cap portion (spout portion) is a structure having a double semicircular spout.EFFECT: Carbon dioxide gas is generated at the moment of opening, and transition between a refreshing feeling and a taste can be experienced. Low manufacturing cost and applicable to existing PET bottle lines SELECTED DRAWING: Figure 2

An object of the system according to the embodiment is to reproduce "taste", "smell", and "tactile sensation" in online shopping.SOLUTION: A system according to an embodiment includes a taste simulator, a smell simulator, and a tactile simulator. A taste simulator reproduces a particular taste. The odor simulator reproduces a specific odor. The tactile simulator reproduces a particular tactile feel.SELECTED DRAWING: Figure 1

A chewing detection device includes a sensor to be worn on a side surface of a lower jaw, and a chewing detection section that performs detection of a zero-crossing of a rising edge with hysteresis and based on setting of a dead time, in accordance with a detection signal from the sensor, and performs comparison of the detection signal from the sensor with a threshold value for detecting a chewing action, if the zero-crossing of the rising edge is detected, and detects whether a continuous action performed by a person wearing the sensor is a chewing action based on a result of the comparison.

The invention relates to the technical field of medical medicines, in particular to a taste-masking oral suspension containing 3-boryl-L-phenylalanine and a preparation method of the taste-masking oral suspension. Each 100 mL of the taste-masking oral suspension is prepared from the following components: 4 to 6 g of 3-boryl-L-phenylalanine, 8.5 to 17.5 g of beta-cyclodextrin, 0.08 to 0.12 g of stevioside, 0.03 to 0.08 g of lemon essence, 0.25 to 0.35 g of xanthan gum and 0.08 to 0.12 g of potassium sorbate. On the basis of an intermolecular hydrophobic interaction principle, a benzene ring bitter group of 3-BPA is specifically included by utilizing a hydrophobic cavity of beta-cyclodextrin, so that taste perception is reduced; natural stevioside (free of heat and dental caries risk) and lemon essence (capable of covering residual peculiar smell) form a synergistic taste-masking system, and the synergistic taste-masking system is matched with a xanthan gum suspending aid to prepare a uniform suspension; the preparation has the core advantages that the characteristic of high water solubility (125 g / L) of 3-BPA is fully utilized, the preparation does not need to add any solubilizer, taste optimization, stability improvement and swallowing convenience adaptation are synchronously realized, and three core requirements of'curative effect, safety and compliance 'of medication for children are considered.

1. Name of the product in this design: Electronic Tongue Automatic Sampler. 2. Purpose of this design: to achieve automatic cup changing and testing; to complete taste scanning and automatic cleaning to avoid cross-contamination. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: the front view.

This technology improves the accuracy of predicting food quality values. [Solution] The prediction method includes the steps of: acquiring a plurality of analytical parameters that indicate the analysis results of the food to be predicted obtained by a taste sensor; and inputting the acquired plurality of analytical parameters to a prediction model to obtain a food evaluation value that quantifies one of the senses of taste, texture, and smell of the food. The analytical parameters obtained by the taste sensor are obtained based on the sensor intensity at multiple time points measured between the start of measurement and the end of measurement, and include at least one of the following: intensity before the end of measurement, maximum intensity, intensity at a predetermined ratio to the maximum intensity, time to reach the maximum intensity, time to reach the intensity at a predetermined ratio to the maximum intensity, duration for which the intensity is equal to or greater than a predetermined ratio to the maximum intensity, area determined by the intensity over a predetermined period, and the slope of the line connecting the intensity at the first time point and the intensity at the second time point.

The application discloses a SERS biomimetic taste sensing chip for cell secretion and a preparation and detection method thereof. The biological detection chip is composed of a SERS sensing array and a fixing device thereof. The chip can be directly hung on a cell culture dish. A clamping groove beside the chip is used for fixing a sensor substrate. A SERS sensing array on the substrate is composed of a dense monolayer of metal nanoparticles and an array of receptor molecules. The cell secretion can be quantitatively detected by collecting and analyzing the SERS spectrum of the array unit. The application can be adapted to the cell culture dish. In the case of not affecting the cell culture, the real-time, high-sensitivity and automatic quantitative analysis of various secretions outside the measured cell can be realized.

The application discloses a cigarette smoke sweet feeling enhancement method based on aroma synergy, which comprises the following steps: preparing a sweet feeling enhancement base: dissolving or dispersing an aroma composition composed of milk flavor, caramel sweet flavor and fruit sweet flavor in a solvent to form a sweet feeling enhancement base; applying the sweet feeling enhancement base: applying the prepared sweet feeling enhancement base to cigarette material to obtain cigarette material treated by the sweet feeling enhancement base; subsequent treatment: balancing the cigarette material treated by the sweet feeling enhancement base and rolling the cigarette material into cigarettes. The cigarette smoke sweet feeling enhancement method based on aroma synergy does not directly act on taste buds, but adds specific aroma combinations that can effectively induce and enhance sweet feeling perception, utilizes the cross-modal interaction of olfaction-taste, and forms a stronger and more natural sweet feeling experience in the brain of consumers; the method does not directly stimulate taste buds, and fundamentally avoids the after-bitterness and metallic taste possibly caused by excessive sweeteners.

The application discloses a kind of composite sweet compound has sweetening effect additive and its application method, belong to food additive technical field.The additive includes mass ratio 5:0.01:0.00625~24 of sucrose, propylene glycol and composite sweet compound;Wherein, composite sweet compound is selected from at least three kinds in ethyl benzoate, furanone, butyl position decanolactone, propyl position decanolactone, carvacrol, carvone, propyl position nonanolactone, benzyl alcohol, citronellol.The application is by compounding three kinds and more than aroma substance, utilizes multiple aroma synergistic effect taste perception, can realize effective sweetening effect under the premise of significantly reducing sucrose amount, improve the comfort of taste simultaneously.This method not only provides important reference for the sweetening effect of different aroma, has scientific research guiding value, also provides a kind of new strategy for food industry by aroma control, realizes sugar reduction gain, can respond to health needs while maintaining flavor and taste, with wide application prospect.

The invention discloses a method for judging the processing degree of honey-fried astragalus membranaceus based on a sensory technology and component analysis. The method comprises the following steps: firstly, collecting multi-source characteristic data of samples with different processing degrees through an electronic tongue, an electronic eye and high performance liquid chromatography; then, according to the RGB color characteristics, the sample is divided into three stages of processing failure, moderation and over-stood; secondly, extracting taste features which change cooperatively with the processing process by adopting local weighted principal component analysis in each stage, and establishing a prediction model of the sensory features and the content of core active components by utilizing partial least squares regression; and finally, fusing the dimension-reduced taste information, the predicted component information and the standardized color information, and accurately judging the processing degree of the to-be-detected sample by calculating the mahalanobis distance. According to the method, objectification, digitization and rapidness of the distinguishing process are achieved, the defects that a traditional experience method is high in subjectivity and poor in reproducibility are effectively overcome, and a reliable technical means is provided for distinguishing the processing quality of the radix astragali preparata with honey.