Surface Electromyography-Based Recognition of Electronic Taste Sensations.

IF 4.9 3区 工程技术 Q1 CHEMISTRY, ANALYTICAL Biosensors-Basel Pub Date : 2024-08-16 DOI:10.3390/bios14080396
Asif Ullah, Fengqi Zhang, Zhendong Song, You Wang, Shuo Zhao, Waqar Riaz, Guang Li
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Abstract

Taste sensation recognition is a core for taste-related queries. Most prior research has been devoted to recognizing the basic taste sensations using the Brain-Computer Interface (BCI), which includes EEG, MEG, EMG, and fMRI. This research aims to recognize electronic taste (E-Taste) sensations based on surface electromyography (sEMG). Silver electrodes with platinum plating of the E-Taste device were placed on the tongue's tip to stimulate various tastes and flavors. In contrast, the electrodes of the sEMG were placed on facial muscles to collect the data. The dataset was organized and preprocessed, and a random forest classifier was applied, giving a five-fold accuracy of 70.43%. The random forest classifier was used on each participant dataset individually and in groups, providing the highest accuracy of 84.79% for a single participant. Moreover, various feature combinations were extracted and acquired 72.56% accuracy after extracting eight features. For a future perspective, this research offers guidance for electronic taste recognition based on sEMG.

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基于表面肌电图的电子味觉识别。
味觉识别是味觉相关查询的核心。之前的研究大多致力于使用脑机接口(BCI)识别基本味觉,包括脑电图(EEG)、脑电图(MEG)、肌电图(EMG)和核磁共振成像(fMRI)。本研究旨在根据表面肌电图(sEMG)识别电子味觉(E-Taste)。E-Taste 装置的镀白金银电极被放置在舌尖上,以刺激各种味道和风味。而 sEMG 的电极则放置在面部肌肉上以收集数据。数据集经过整理和预处理,并应用了随机森林分类器,五倍准确率为 70.43%。随机森林分类器被用于每个参与者的单独和分组数据集,单个参与者的最高准确率为 84.79%。此外,还提取了各种特征组合,在提取 8 个特征后获得了 72.56% 的准确率。从未来的角度来看,这项研究为基于 sEMG 的电子味觉识别提供了指导。
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来源期刊
Biosensors-Basel
Biosensors-Basel Biochemistry, Genetics and Molecular Biology-Clinical Biochemistry
CiteScore
6.60
自引率
14.80%
发文量
983
审稿时长
11 weeks
期刊介绍: Biosensors (ISSN 2079-6374) provides an advanced forum for studies related to the science and technology of biosensors and biosensing. It publishes original research papers, comprehensive reviews and communications. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. Electronic files and software regarding the full details of the calculation or experimental procedure, if unable to be published in a normal way, can be deposited as supplementary electronic material.
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