Flavor identification method based on smell-taste associated perception model

Abstract

The invention discloses a flavor recognition method based on a smell and taste association perception model, and relates to the technical field of flavor recognition methods, and the method comprisesthe steps: building the smell and taste association perception model, inputting flavor information, obtained by a smell and taste sensor, of different samples into the smell and taste association perception model, and extracting the characteristics of the smell and taste association perception model under the input flavor information through a wavelet packet transformation method, and inputting the characteristics into the GSSVM model to realize qualitative classification of different samples. The construction of the smell-taste associated perception model is based on a smell-taste associatednerve conduction path of a human body, and comprises the steps of constructing a smell-taste associated isolated bundle nuclear module, constructing a smell-taste associated thalamus posterior medialnuclear module and constructing a smell-taste associated structure module. According to the flavor identification method, qualitative analysis can be carried out on different flavor information more accurately.

Description

technical field [0001] The invention relates to the technical field of flavor recognition methods, in particular to a flavor recognition method based on an smell-taste synesthesia perception model. Background technique [0002] At present, researches on the mechanism of olfactory-taste nerve transmission are mostly related to human sensory tests. Relevant scholars have explored the olfactory-taste connection in the central nervous system of the cerebral cortex through physiological anatomy, electrophysiological experiments, electromagnetic imaging technology, and brain imaging technology. sensory mechanism, some literature reveals that exposure to the smell of food in the air will have a significant impact on the appetite of the subjects, and things that make people feel pleasant will increase the hunger of the subjects and increase appetite; some literature points out that food is Olfactory stimuli make a greater contribution to the overall taste experience. Most of the foo...

AI Technical Summary

Problems solved by technology

There are papers and patents respectively proposing smell and taste perception models, but the sensory experience and sensory evaluation of food is usually a mixed sensory phenomenon after the synergy of human taste and smell. These two models start from the perspective of a single sensory channel and do not take into account the sense of smell Sensory mixing between taste and taste

[0003] The above research on the transmission mechanism of smell-taste synaesthesia is mainly the research results obtained from physiological experiments or a single smell / taste system, but there is no research on the overall smell-taste synaesthesia transmission mechanism and its perception ability, and it is impossible to achieve a high degree of bionics

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