{"title":"Application of a neural network to human tasting","authors":"Akira Suganuma, Masato Kataoka, K. Araki","doi":"10.1109/CMPSAC.1992.217555","DOIUrl":null,"url":null,"abstract":"The authors describe the application of an artificial neural network (ANN) to represent the sense of taste. A taste sensor has been developed recently. Though the taste sensor responds to various taste substances, it was very difficult to map the responses to a concentration of each substance. The attempt to recognize the sensor response and map them to the concentration of the substances is described. When an analytical approach was applied to this problem, it did not bring about the desired effect. A method to estimate the strength of each taste substance with an ANN was successful. The results of the experiment are presented.<<ETX>>","PeriodicalId":286518,"journal":{"name":"[1992] Proceedings. The Sixteenth Annual International Computer Software and Applications Conference","volume":"47 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1992-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"[1992] Proceedings. The Sixteenth Annual International Computer Software and Applications Conference","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/CMPSAC.1992.217555","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
The authors describe the application of an artificial neural network (ANN) to represent the sense of taste. A taste sensor has been developed recently. Though the taste sensor responds to various taste substances, it was very difficult to map the responses to a concentration of each substance. The attempt to recognize the sensor response and map them to the concentration of the substances is described. When an analytical approach was applied to this problem, it did not bring about the desired effect. A method to estimate the strength of each taste substance with an ANN was successful. The results of the experiment are presented.<>
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