Sensory Trait Collection Under Controlled Light for Vision-Taste Assessment
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Solution Overview
Problem
Individuals with biased visual cognitive function often have unbalanced diets due to hypersensitivity or dullness in oral sensations, affecting sensory integration of vision and taste, which is difficult to assess and varies widely among individuals.
Innovation Solution
A sensory traits information collecting method involving a first tasting step in a white light environment, followed by a predetermined light environment, with sensory traits information reception and collection, and aggregation/analysis of oral sensations through food and drink tasting under different light conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If visual cognitive function assessment is performed in specialized facilities only, then measurement precision is improved, but device complexity and ease of operation deteriorate
Solution Approach 1:
The patent extracts the core assessment function from specialized facilities by using portable optical devices that can be used in ordinary environments. The method separates the essential measurement capability (assessing visual cognitive function through oral sensation changes under different light conditions) from the complex facility infrastructure, enabling assessment outside specialized centers.
Solution Approach 2:
The patent enables self-assessment through a method that does not require specialized operators. Subjects can perform the assessment themselves by tasting food under different light conditions and recording their sensations, eliminating the need for highly trained assessors and reducing operational complexity while maintaining measurement capability.
2Measurement precision
If comprehensive sensory integration assessment is performed, then measurement precision is improved, but ease of operation deteriorates
Solution Approach 1:
The patent merges multiple assessment dimensions (visual perception, oral sensation, sensory integration) into a single unified method. By combining these assessments into one procedure where subjects taste food under different light conditions and report integrated sensory experiences, the system achieves comprehensive measurement while simplifying the operational process through consolidation rather than separate tests.
3Measurement precision
If individualized assessment protocols are used for each subject, then measurement precision is improved, but productivity deteriorates
Solution Approach 1:
The patent creates a universal assessment protocol that works for all subjects regardless of their specific visual cognitive function characteristics. The same standardized procedure (tasting predetermined foods under different light conditions and recording sensations) applies to everyone, enabling individualized assessment without requiring custom protocols for each person, thus maintaining both precision and productivity.
Data Source
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AI summary
A sensory traits information collecting method incudes: a first tasting step of including, in a mouth of a subject, predetermined food and drink (F) exhibiting predetermined oral sensation in a white light environment in which white light (LO) is incident on a retina (R) of the subject; a predetermined light environment creating step of creating a predetermined light environment in which predetermined light (L1) is incident on the retina (R) of the subject; a second tasting step of again including the predetermined food and drink (F) in the mouth of the subject in the predetermined light environment; an information reception step of receiving sensory traits information regarding oral sensation of the predetermined food and drink (F) in the first tasting step and the second tasting step from the subject; and a collecting step of collecting the sensory traits information received from the subject.