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An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings

机译:一个自动系统,使用舌头生物电位记录对人的味觉敏感性进行客观评估

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摘要

The goal of this work is to develop an automatic system for the evaluation of the gustatory sensitivity of patients using an electrophysiological recording of the response of bud cells to taste stimuli. In particular, the study aims to evaluate the effectiveness and limitations of supervised classifiers in the discrimination between subjects belonging to the three 6-n-pro-pylthiouracil (PROP) taster categories (supertasters, medium tasters, and non-tasters), exploiting features extracted from electrophysiological recordings of the tongue. Thirty-nine subjects (equally divided into the three PROP status classes by standard non-objective scaling methods) underwent a non-invasive, differential, biopotential recording of their tongues during stimulation with PROP by using a custom-made, flexible, silver electrode. Two different classifiers were trained to recognize up to seven different features extracted from the recorded depolarization signal. The classification results indicate that the identified set of features allows to distinguish between PROP tasters and non-tasters (average accuracy of 80% ± 18% and up to 94% ± 15% when only supertasters and non-tasters are considered), but medium tasters were difficult to identify. However, these apparent classification errors are related to uncertainty in the labeling procedures, which are based on non-objective tests, in which the subjects provided borderline evaluations. Thus, using the proposed method, it is possible, for the first time, to automatically achieve objective PROP taster status identification with high accuracy. The simplicity of the recording technique allows for easy reproduction of the experimental setting; thus the technique can be used in future studies to evaluate other gustatory stimuli. The proposed approach represents the first objective and automatic method to directly measure human gustatory responses and a milestone for physiological taste studies, with applications ranging from basic science to food tasting evaluations.
机译:这项工作的目的是使用芽细胞对味觉刺激的反应的电生理记录,开发一种自动系统,用于评估患者的味觉敏感性。尤其是,该研究旨在评估监督分类器在区分三个6-n-正丙基硫氧尿嘧啶(PROP)品尝者类别(超级品味者,中等品味者和非品味者)的受试者之间的有效性和局限性,并利用特征从舌头的电生理记录中提取。 39名受试者(通过标准的非客观缩放方法平均分为三个PROP状态类别)在使用PROP刺激的过程中,通过使用定制的灵活的银电极对他们的舌头进行了非侵入性,差分生物电位记录。训练了两个不同的分类器,以识别从记录的去极化信号中提取的多达七个不同的特征。分类结果表明,已识别的功能集可区分PROP品尝者和非品尝者(仅考虑超级品尝者和非品尝者时,平均准确度为80%±18%,最高可达94%±15%),但是中等口味的人很难辨认。但是,这些明显的分类错误与标签程序的不确定性有关,标签程序的不确定性是基于非客观测试的,受试者在测试中提供了临界评估。因此,使用所提出的方法,首次有可能自动地以高精度自动实现客观的PROP品尝器状态识别。记录技术的简便性使实验设置易于再现;因此,该技术可用于将来的研究中,以评估其他味觉刺激。所提出的方法代表了直接测量人类味觉反应的第一个客观和自动方法,并且是生理性味觉研究的一个里程碑,其应用范围从基础科学到食品品尝评估。

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