Taste Sensitivity Evaluation System for Personalized Dish Filtering
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Solution Overview
Problem
Current methods face challenges in objectively evaluating human sense of taste, making it difficult to provide accurate and easy measurements and collect information on individual taste preferences.
Innovation Solution
A method is introduced that uses an information management system to provide a dish search screen with a search filter for rating results from sense-of-taste top scorers, where users undergo taste sensitivity tests to generate evaluation values, allowing their ratings to be included in results if they meet certain criteria, thereby filtering and presenting highly rated dishes or restaurants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a taste test film with pasty reagent is used to measure sense of taste, then measurement capability is provided, but measurement precision and ease of operation are insufficient
Solution Approach 1:
The patent replaces the mechanical taste test film method with an electronic measurement system that uses communication terminals (smartphones, tablets) to conduct taste sensitivity tests. The system substitutes physical reagent application with digital data collection and processing, enabling automated evaluation of taste sensitivity through structured questionnaires and user responses about taste perceptions.
Solution Approach 2:
The system enables users to self-administer taste sensitivity tests using their own communication terminals. Users independently complete taste evaluation questionnaires and provide responses without requiring external equipment or expert intervention. The automated system processes responses and generates evaluation values, making the measurement process accessible and easy to operate for any user.
2Adaptability or versatility
If individual taste preference data is collected to provide personalized recommendations, then service personalization is improved, but information management complexity increases
Solution Approach 1:
The information management system performs multiple functions through a unified platform: it stores user profiles, manages taste sensitivity evaluation data, processes rating information, generates personalized recommendations, and provides dish/restaurant search capabilities. This multi-functional approach consolidates what would otherwise require separate systems into a single integrated solution, managing complexity while enabling personalization.
Solution Approach 2:
The system conducts taste sensitivity evaluations and builds user profiles in advance before providing personalized recommendations. By pre-collecting taste preference data and establishing user taste characteristics through evaluation tests, the system prepares personalized information structures ahead of time, enabling quick and accurate dish recommendations without complex real-time processing when users seek recommendations.
3Measurement precision
If taste sensitivity tests are administered to users to generate evaluation values, then measurement capability is enhanced, but time and operational effort increase
Solution Approach 1:
The system implements taste sensitivity evaluations as periodic or on-demand assessments rather than continuous monitoring. Users can complete evaluation tests at convenient intervals or when seeking recommendations, and the system updates user profiles accordingly. This periodic approach maintains measurement accuracy while avoiding excessive time investment from users.
Solution Approach 2:
The system uses a focused set of essential taste sensitivity questions rather than comprehensive exhaustive testing. By selecting key evaluation parameters that capture the most important taste characteristics, the system achieves sufficient measurement precision with reduced test length and time requirements, avoiding unnecessary excessive measurement steps.
Data Source
AI summary
A management server obtains first data indicating an input value in a measurement test regarding a user's sense of taste, obtains rating information indicating the user's rating of a dish or a restaurant, generates an evaluation value of the user's sense of taste based on the first data. One search filter for filtering dishes or restaurants by using rating results of dishes or restaurants rated by sense-of-taste top scorers is provided on a dish search screen. When the evaluation value of the user's sense of taste satisfies a certain condition for the sense-of-taste top scorers, the rating information indicating the user's rating of the dish or the restaurant is included in the rating results of the dishes or restaurants rated by the sense-of-taste top scorers.