CN112587136B - Taste sensory evaluation method and system - Google Patents
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Abstract
The invention provides a taste sense sensory evaluation method and a system, wherein the method comprises the following steps: receiving an electroencephalogram signal of a tested product in a specific taste experience process; obtaining emotion-related electroencephalogram data based on the electroencephalogram signals, and calculating emotion experience index values of the tested products in the specific taste experience process based on the emotion-related electroencephalogram data, so as to obtain emotion experience results; calculating a specific taste intensity experience index value which changes along with time in a specific taste experience process of a product to be tested based on specific taste intensity electroencephalogram data acquired by a specific taste related electrode in the electroencephalogram data, and obtaining a specific taste intensity experience result based on the specific taste intensity experience index value which changes along with time; and evaluating the emotional experience brought by the specific taste of the product based on the emotional experience result and the specific taste intensity experience result of the same tested time axis to obtain a first taste sensory evaluation result. The invention can objectively and accurately obtain the taste sense experience result of directly measuring the sour taste of the consumer.
Description
Technical Field
The invention relates to the technical field of product taste testing, in particular to a taste sense sensory evaluation method and system.
Background
In some products, especially some food products, the taste sensory experience of the product taste to the consumer is one of the key factors in determining whether the product is acceptable to the consumer and the sales volume of the product. Therefore, before the product is marketed, it is often necessary to perform a sensory evaluation of the taste of the product in order to assess the experience that the taste of the product brings to the consumer. Sour taste is one of the tastes of many food products, and the sensory experience brought about by the sour taste of different products is also different. In the existing sensory evaluation process, a common subject or an expert is required to participate in sensory experiences such as taste and the like in person for tasting products, and the subject or the expert gives subjective experience results. Taste sense is one of oral perception functions, and the traditional taste sense experience is mainly based on a mode reported by experts, so that the limitation is strong, and the result is subjective.
How to objectively and directly measure the taste sensory experience of products with specific tastes, such as different sourness tastes, brought to consumers in the taste process is a problem to be solved urgently.
Disclosure of Invention
In view of the above, the embodiments of the present invention provide a method and system for objectively and directly measuring taste sense evaluation during experience of a product with a specific taste sense through electroencephalogram technology, so as to eliminate or improve one or more defects in the prior art.
The technical scheme of the invention is as follows:
in one aspect of the invention, there is provided a method for sensory evaluation of taste, the method comprising the steps of:
receiving electroencephalogram signals collected by electroencephalogram equipment in a specific taste experience process of a plurality of products to be tested to obtain electroencephalogram data changing along with time;
obtaining emotion-related electroencephalogram data based on the electroencephalogram data, calculating an emotion experience index value which changes with time in a specific taste experience process of a product to be tested based on the emotion-related electroencephalogram data, and obtaining an emotion experience result based on the emotion experience index value which changes with time;
taking data collected by a specific taste related electrode in the electroencephalogram data as specific taste intensity electroencephalogram data, calculating a specific taste intensity experience index value which changes along with time in a specific taste experience process of a product to be tested on the basis of the specific taste intensity electroencephalogram data, and obtaining a specific taste intensity experience result on the basis of the specific taste intensity experience index value which changes along with time;
and evaluating the emotional experience brought by the specific taste of the product based on the emotional experience result and the specific taste intensity experience result of the same tested time axis to obtain a first taste sensory evaluation result.
In one embodiment, the specific taste sensation is sour, sweet or salty, and the specific taste intensity is acidity, sweetness or saltiness.
In one embodiment, the product-specific taste experience course comprises a course of tasting one or more specific taste products, and in the case where the product-specific taste experience course is the tasting of a plurality of specific taste products, the method further comprises: the plurality of subjects obtain a plurality of first taste sensory evaluation results during the specific taste experience of the product, and a second taste sensory evaluation result carrying the emotion change information of the subject caused by the specific taste of the product is obtained based on the statistical analysis of the plurality of first taste sensory evaluation results.
In one embodiment, each particular taste product is tested a plurality of times during a particular taste experience of said product.
In one embodiment, the calculating of the index value of emotional experience over time of the subject during the experience of the product specific taste based on the emotion-related electroencephalogram data comprises: under the alpha wave band, subtracting the energy average value of the electrodes related to the emotion on the left side of the electroencephalogram equipment from the energy average value of the electrodes related to the emotion on the right side of the electroencephalogram equipment to obtain an emotion indication value of the tested object, and obtaining an emotion experience indication value of the tested object based on the emotion indication value of the tested object; the emotional experience results include: a positive emotional experience result, a negative emotional experience result, and a neutral emotional experience result.
In one embodiment, the calculating a specific taste intensity experience index value that is subject to change over time during a specific taste experience of a product based on specific taste intensity electroencephalogram data comprises: and calculating the energy average value of each electrode of the brain apical lobe part corresponding to the tested brain in the electroencephalogram equipment along with the time change, and calculating the experience index value of the specific taste intensity based on the calculated energy average value.
In an embodiment, the method further comprises:
generating a product upgrade recommendation based on the first taste sensory assessment result and/or the second taste sensory assessment result.
In an embodiment, the method further comprises:
preprocessing specific taste intensity electroencephalogram data and emotion related electroencephalogram data, wherein the preprocessing comprises the following steps: and (3) carrying out 0.5Hz high-pass filtering treatment to delete data fluctuation caused by overlarge action of a tested object and delete artifact data caused by electro-oculogram, myoelectricity, electrocardio, dead pixel and 50Hz noise.
In another aspect of the present invention, there is also provided a taste sensory evaluation system comprising a processor and a memory, the memory having stored therein computer instructions for executing the computer instructions stored in the memory, the system implementing the steps of the method as described above when the computer instructions are executed by the processor.
In another aspect of the present invention, a computer-readable storage medium is also provided, on which a computer program is stored, which computer program, when being executed by a processor, carries out the steps of the method as set forth above.
According to the taste sense organ evaluation method and system provided by the embodiment of the invention, the process that a consumer experiences a specific taste sense (such as sour) of a product under the condition of not being disturbed is monitored by wearing the electroencephalogram equipment by the consumer, and the taste sense experience brought to the consumer by products with different specific taste senses is analyzed. The result obtained by the method of the embodiment of the invention is more objective and direct, and compared with the mode of post scoring of the traditional evaluation method, the method of the embodiment of the invention has real-time monitoring, continuity and accuracy.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
It will be appreciated by those skilled in the art that the objects and advantages that can be achieved with the present invention are not limited to the specific details set forth above, and that these and other objects that can be achieved with the present invention will be more clearly understood from the detailed description that follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. In the drawings:
FIG. 1 is a flow chart of a sensory taste assessment method according to an embodiment of the present invention.
Fig. 2 is a schematic diagram of the distribution of the electrodes of the electroencephalogram device on the head.
Fig. 3 shows a schematic diagram of band energies capable of reflecting acidity differences in electroencephalogram data.
Fig. 4 is a schematic diagram of the emotional experience index value changing with time during the sour taste experience of the product according to an embodiment of the present invention.
Fig. 5 is a schematic diagram illustrating the acidity experience index value over time during the sour taste experience of a product under test according to an embodiment of the present invention.
FIG. 6 is a graph illustrating the energy level of the top lobe electrode over time during the sour taste experience of a product tested in accordance with an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the following embodiments and accompanying drawings. The exemplary embodiments and descriptions of the present invention are provided to explain the present invention, but not to limit the present invention.
It should be noted that, in order to avoid obscuring the present invention with unnecessary details, only the structures and/or processing steps closely related to the scheme according to the present invention are shown in the drawings, and other details not so relevant to the present invention are omitted.
It should be emphasized that the term "comprises/comprising" when used herein, is taken to specify the presence of stated features, elements, steps or components, but does not preclude the presence or addition of one or more other features, elements, steps or components.
It is also noted herein that the term "coupled," if not specifically stated, may refer herein to not only a direct connection, but also an indirect connection in which an intermediate is present.
In order to solve the problem that taste sense evaluation methods in the prior art are subjective and incomplete, electroencephalogram data are introduced into a taste sense evaluation system, so that the taste sense evaluation method and system are provided, a consumer (to be tested) wears electroencephalogram equipment, electroencephalogram data of the consumer in experience processes of different specific taste products under the condition that the consumer is not disturbed are passively monitored, and the electroencephalogram data are processed and analyzed to evaluate product specific taste experience of the consumer, so that evaluation results of various aspects of products are obtained. The specific taste experience evaluation result of the product is more comprehensive, more real-time, more continuous, more objective, more accurate and more targeted.
The present invention will describe the taste sensory evaluation method of the present invention by taking the evaluation of sour taste sensory as an example, but the present invention is not limited thereto, and the present invention can be applied to the case where a specific taste is sour taste, sweet taste or salty taste, and a specific taste intensity is acidity, sweetness or saltiness.
Fig. 1 is a schematic flow chart of a sensory evaluation method of taste sensation according to an embodiment of the present invention, as shown in fig. 1, the method of the present embodiment includes the following steps:
step S110, receiving electroencephalogram signals collected by electroencephalogram equipment and used in the specific taste experience process of a plurality of tested products to obtain electroencephalogram data changing along with time
For example, electroencephalogram signals collected by electroencephalogram equipment and acquired by a plurality of tested products in the sour taste experience process are received, and electroencephalogram data changing along with time are obtained.
In the step, electroencephalogram equipment is adopted to monitor electroencephalogram signals of a plurality of tested products in the experience process, and electroencephalogram data of the plurality of tested products in the experience process are obtained from the electroencephalogram equipment. The Electroencephalogram data is electroencephalograms (EEG), which can record the electrical wave changes during brain activities, and is the overall reflection of the electrophysiological activities of the brain nerve cells on the surface of the cerebral cortex or scalp. When the emotion of the user changes, the brain waves change correspondingly, so that the emotion of the user can be recognized through the brain waves. With the development of artificial intelligence, brain wave-based emotion recognition technology has been rapidly developed.
Electroencephalogram signals (EEG) can be recorded by adopting 64-channel easy cap electroencephalogram acquisition equipment (such as an electrode cap) expanded by an international 10-20 system. Fig. 2 is a schematic diagram showing the distribution of electrodes on the head when the EEG equipment realizes EEG signal monitoring. In the embodiment of the invention, the sampling frequency of the electroencephalogram equipment can be 500Hz, the scalp resistance can be regulated to be below 5k omega, the grounding electrode is AFz, and the reference electrode is FCz. During the process of sour taste of the tested product, the electroencephalogram data of the electroencephalogram change along with time can be obtained by adopting the electroencephalogram equipment.
In the embodiment of the invention, psychological experiment design software (such as e-prime or other psychological design software) can be used for strictly controlling the experiment sequence and the presentation time, and comparing and analyzing the related electroencephalogram data, so as to finally obtain the electrode and the time period related to the taste (sourness). The experience process of the sour taste of the product can be an experience process of a product with sour taste or an experience process of a plurality of products with different sour tastes, and the electroencephalogram equipment can monitor the electroencephalogram wave tested in the experience process of the sour taste of the whole product, so that electroencephalogram data recording the experience process of the sour taste of the whole product are generated.
And step S120, obtaining emotion related electroencephalogram data based on the electroencephalogram data, calculating an emotion experience index value which changes along with time in the specific taste experience process of the product to be tested based on the emotion related electroencephalogram data, and obtaining an emotion experience result based on the emotion experience index value which changes along with time.
For example, emotion-related electroencephalogram data are obtained based on electroencephalogram data, emotion experience index values which change with time in the sour taste experience process of the product to be tested are calculated based on the emotion-related electroencephalogram data, and emotion experience results are obtained based on the emotion experience index values which change with time.
And obtaining emotion related electroencephalogram data based on the electroencephalogram data obtained in the step S110, wherein the emotion related electroencephalogram data are used for calculating emotion experience index values which change with time in the sour taste experience process of the product to be tested. Specifically, the energy value of each electrode in the acquired electroencephalogram data in an alpha band is used as emotion related electroencephalogram data, and after emotion experience index values are obtained, the energy average value of each electrode is calculated, so that the emotion related electroencephalogram data can be conveniently calculated.
Based on the existing frontal asymmetry theory (frontal asymmetry theory), the asymmetry activation of the tested frontal lobe alpha wave band can reflect the tested indicators such as motivation, emotion and the like, so that the asymmetry indicator of the frontal lobe alpha wave band can be used for evaluating the real-time emotional experience of the consumer. Therefore, in an embodiment of the invention, the emotional experience index of the tested product in the experience process is calculated in the following way: subtracting the energy average value (alpha wave 8-13Hz) of the plurality of electrodes on the left side of the electroencephalogram equipment to the energy average value of the plurality of electrodes on the right side of the electroencephalogram equipment to obtain the emotional experience index value, wherein the plurality of electrodes on the right side of the electroencephalogram equipment comprise one or more of the following: f2, F4, F6, F8, FC2, FC4, FC6, FT8, the left plurality of electrodes of the brain electrical device comprising one or more of: f1, F3, F5, F7, FC1, FC3, FC5, FT 7. In the embodiment of the invention, the energy average value (alpha wave 8-13Hz) of the 8 electrodes on the right side of the tested electroencephalogram equipment is used for subtracting the energy average value of the 8 electrodes on the left side of the tested electroencephalogram equipment, and finally the emotional experience index value of the tested (consumer) is obtained. The emotional experience obtained includes: positive emotional experience, negative emotional experience, and neutral emotional experience. The emotional experience data may be converted to a percentage form, where 45% -55% of the data at the location corresponds to a neutral emotional experience, greater than 55% corresponds to a positive emotional experience, and less than 45% corresponds to a negative emotional experience. The specific method for obtaining emotional experience based on electroencephalogram data can be realized by adopting the prior art, and is not described herein again.
For different tested products, the emotional experience index values given to the tested products by the products with different sourness degrees are likely to be different, even for the products with the same sourness degree, some tested products may generate positive emotions, and some tested products may generate negative emotions.
In addition, because the electroencephalogram signal acquisition process may be mixed with electrocardio, myoelectricity, electrooculogram and other noise signals. The elimination of electroencephalogram artifacts to obtain real and effective electroencephalogram data is the first step of research. Therefore, before calculating the emotion experience index value, preprocessing can be performed on the emotion-related electroencephalogram data, and the preprocessing can include: filtering; the data fluctuation caused by the overlarge action of the tested object is deleted by manual visual inspection. Specifically, the high-pass filtering is 0.5 Hz; and removing artifact components (ICA) such as electrooculogram, myoelectricity, electrocardio, dead pixel and 50Hz noise.
The emotional experience result brought to the tested product by the sour taste of the product is obtained based on the emotional experience index value which is obtained through calculation and changes along with the time, for example, by observing the emotional experience index value which changes along with the time, the result that the sour taste of the product brings positive emotional experience or negative emotional experience to the tested product at a certain time point or within a certain period of time can be obtained, and therefore the emotional experience result of the tested product to the sour taste is obtained.
In the step, emotion-related electroencephalogram data are obtained based on the obtained electroencephalogram data, emotion experience index values which change along with time in the process of experiencing sour taste of the product to be tested are calculated based on the emotion-related electroencephalogram data, and emotion experience results brought to the test by the sour taste product are obtained based on the emotion experience index values which change along with time.
Step S130, taking data collected by a specific taste related electrode in the electroencephalogram data as specific taste intensity electroencephalogram data, calculating a specific taste intensity experience index value which changes along with time in the specific taste experience process of the product to be tested on the basis of the specific taste intensity electroencephalogram data, and obtaining a specific taste intensity experience result on the basis of the specific taste intensity experience index value which changes along with time.
The particular taste may be sour, sweet or salty, and the intensity of the particular taste may correspond to acidity, sweetness or saltiness.
For example, the value of each electrode corresponding to the top lobe part of the tested brain in the electroencephalogram data is used as acidity electroencephalogram data, an acidity experience index value which changes with time in the process of the sour taste experience of the tested product is calculated based on the acidity electroencephalogram data, and an acidity experience result is obtained based on the acidity experience index value which changes with time.
Because the apical lobe at the top of the human head is the most important functional area of the cerebral cortex, and the apical lobe part is responsible for the taste and touch of the body, in the embodiment of the invention, the energy average value of each electrode of the brain apical lobe part corresponding to the tested brain in the electroencephalogram equipment, which changes along with the time, can be calculated, and the specific taste intensity experience index value is calculated based on the calculated energy average value. More specifically, the value of each electrode corresponding to the apical lobe of the brain to be tested in the electroencephalogram data is used as acidity electroencephalogram data. And calculating the time-varying value of the energy average value of each electrode for reacting acidity based on the obtained acidity electroencephalogram data to obtain the acidity experience index value varying with time in the process of experiencing the acidity of the product to be tested.
Before calculating the acidity experience index value, preprocessing the acidity electroencephalogram data can be performed, and the preprocessing can include: filtering; the data fluctuation caused by the overlarge action of the tested object is deleted by manual visual inspection. Specifically, the high-pass filtering is 0.5 Hz; the eye current, muscle current, electrocardiogram, dead pixel, and artifact components (ICA) such as 50Hz noise are deleted, and these processes are not described in detail herein since they have been described in detail above.
And obtaining an acidity experience result brought to the tested product by the acidity of the product based on the acidity experience index value which changes along with time and is obtained through the calculation, for example, by observing the acidity experience index value which changes along with time, the electrode energy mean values of the tested reaction acidity at different times are different, which shows that the acidity sensed by the tested product along with the change of time in the process of the sour experience of the product is different.
In the step, values of electrodes corresponding to the top lobe part of the tested brain in brain electrical data acquired by brain electrical equipment are used as acidity brain electrical data, acidity experience index values changing along with time in the process of sour taste experience of the tested product are calculated based on the acidity brain electrical data, and acidity experience results brought to the tested product by the sour taste product are obtained based on the acidity experience index values changing along with time.
Step S140, the emotional experience brought by the specific taste of the product is evaluated based on the emotional experience result and the specific taste intensity experience result of the same tested time axis, and a first taste sensory evaluation result is obtained.
For example, the emotional experience brought by the sourness of the product is evaluated based on the emotional experience result and the acidity experience result of the same tested time axis, and a first sourness evaluation result is obtained.
The overall emotional experience that the product was sour to the tested may be evaluated based on the emotional experience result obtained in step S120 and based on the tartness experience result obtained in step S130. Specifically, the emotional experience result and the acidity experience result of the same tested time axis can be compared and analyzed, for example, the emotional experience result and the acidity experience result of the tested time axis are compared for 10s, so that the acidity experience index value of the product is very large, the emotional experience index of the product at the same time is compared, negative emotional experience is found to be brought to the tested product, the emotional experience brought by the sourness of the product is evaluated based on the emotional experience result and the acidity experience result of the same tested time axis, and the obtained evaluation result is recorded as a first sourness evaluation result. In the embodiment of the invention, the first sour taste evaluation result carries the emotional experience result and the sour taste experience result tested in the process of the sour taste experience of the product. Based on the first acidity evaluation result, the acidity value of the product can be improved in a targeted manner, so that a better emotional experience is brought to the consumer, and the buyback rate of the consumer for the product is further improved.
According to the taste sense evaluation method provided by the embodiment of the invention, based on the steps of the method, the emotion experience index value which changes along with time in the sour taste experience process of the product to be tested is calculated by combining the EEG data acquired by the brain movement equipment, so that the emotion experience result in the sour taste experience process of the product can be obtained; data which represents acidity sensed in the process of product acidity experience by a subject is extracted from EEG data collected by brain-motion equipment and is recorded as acidity experience data, an acidity experience index value which changes with time in the process of product acidity experience by the subject is calculated based on the acidity data, an acidity experience result in the process of product acidity experience can be obtained, and the emotion experience result and the acidity experience result of the same time axis are compared and analyzed to evaluate taste sense experience brought by the product acidity, so that the taste sense experience evaluation result is more comprehensive, more real-time, more continuous, more objective, more accurate and more targeted. According to the embodiment of the invention, through an electroencephalogram technology, taste sensory experience brought to consumers in the tasting process of products with different acidity is objectively and directly measured. The taste sense evaluation method provided by the embodiment of the invention has more objective and direct results, and has the characteristics of more real-time, more continuous and more accurate results compared with the post scoring of the traditional experience evaluation method.
In another embodiment of the present invention, in the case where the product sour experience process is to taste a plurality of sour products, the taste sensory evaluation method further comprises: the plurality of tested products obtain a plurality of first sour taste evaluation results in the sour taste experience process of the products, and a second sour taste evaluation result carrying the sour taste of the products to the tested mood change information is obtained based on the statistical analysis of the plurality of first sour taste evaluation results.
In the case that the product sour experience process includes a taste process for a plurality of products with different sourness, since a first sour evaluation result for the product is obtained in each product sour experience process, the plurality of product sour experience processes obtain a plurality of first sour evaluation results, and the plurality of first sour evaluation results are statistically analyzed, for example, the emotional experience data and the sour experience data for each product tested in the product sour experience process can be made into corresponding emotional experience line graphs and sour experience line graphs to more vividly represent the emotional experience changes and the perceived sour changes in the plurality of product sour experience processes, which is only taken as an example, the present invention is not limited thereto, and the comparative analysis can be performed in other manners. And comparing and analyzing the emotion experience data and the acidity experience data of the same time axis based on the line graph to obtain a second taste evaluation result carrying the acidity of the product to the tested emotion change information. For example, at a certain time point or a certain period of time, the emotional experience line graph shows that the emotional experience of the product to be tested is different for two (or more) products with different acidity, namely positive emotional experience and negative emotional experience, and correspondingly, the emotional experience line graph is obtained from the acidity experience line graph at the same time point or the same period of time, the acidity value to be tested is also different, and the comparative analysis can obtain that the emotional experience of the product to be tested is influenced by the acidity for the two (or more) products.
In another embodiment of the invention, whether a sour product or multiple products with different sourness are experienced in the process of experiencing the sourness of the product, the tasting times of each product are multiple times, so as to ensure the accuracy of the obtained data.
Based on the above steps, the first sour taste evaluation result and the second sour taste evaluation result obtained as above respectively represent the evaluation result of the product acidity and the emotional experience brought by the product obtained in the sour taste experience process of one product, and the evaluation result of the relationship between the product acidity and the emotional experience brought by the product obtained in the comparative analysis in the experience processes of a plurality of products with different sourness. Based on the first tartness evaluation result and/or the second tartness evaluation result, a targeted product upgrade recommendation may be generated.
The taste sense organ evaluation method provided by the embodiment of the invention is based on the steps of the method, EEG data acquired by brain-moving equipment in the sour taste experience process of a product to be tested is utilized, emotional experience data of the product to be tested is obtained based on the EEG data, an emotional experience index value which changes with time in the sour taste experience process of the product to be tested is calculated based on the emotional experience data, and an emotional experience result is obtained; taking the value of each electrode corresponding to the top lobe part of the tested brain in the electroencephalogram data as acidity electroencephalogram data, calculating an acidity experience index value which changes along with time in the process of the acidity experience of the tested product based on the acidity data, and obtaining an acidity experience result; the emotion experience result and the acidity experience result of the same time axis are compared and analyzed to evaluate the whole taste sense experience brought by the sour taste of the product, so that the taste sense experience evaluation result is more comprehensive, more real-time, more continuous, more objective, more accurate and more targeted. According to the embodiment of the invention, through an electroencephalogram technology, taste sensory experience brought to consumers in the tasting process of the products with different sourness is objectively and directly measured. The taste sense evaluation method provided by the embodiment of the invention has more objective and direct results, and has the characteristics of more real-time, more continuous and more accurate results compared with the post scoring of the traditional experience evaluation method.
The sensory taste evaluation method of the present invention will be described below by taking as an example beverages which are tested for different acidity.
First, subjects meeting the requirements, e.g., individuals of a particular age and/or gender, are recruited. After the test is recruited, the informed consent and privacy agreement can be signed with the test; and pre-experimental preparations such as shampooing (to clean dead skin, reduce resistance, facilitate data collection), wearing electroencephalographic equipment (scrub and conductive pastes can be used to further reduce head resistance to below 5k Ω prior to wearing) and calibration are performed.
After the calibration is completed, the data generated in the process of the sour taste experience of the product to be tested can be collected. The tested person can sit on a comfortable chair, and is asked to taste any one of a plurality of (such as 5) drinks with different acidity, the tasting drink amount can be more than 150ml, after one product is tasted, the tested person needs to clean the oral cavity so as to avoid the influence of the residue of the previous drink in the oral cavity on the experience effect of the next product, the tested person continues to taste the next product after the mouth is cleared, and the taste sequence is balanced among the tested persons. The electroencephalographic device records the entire process during the tasting of the beverage. The EEG data can record EEG signals by using easy cap 64 channel EEG acquisition equipment, the sampling rate of the EEG equipment is 500Hz, the grounding electrode is AFz, and the reference electrode is FCz.
The emotion index can be obtained based on the electroencephalogram data in the following way:
(1) data pre-processing
The data preprocessing may include: high-pass filtering at 0.5 Hz; manually carrying out visual inspection and deleting data fluctuation caused by overlarge tested action; and removing artifact components (ICA) such as electrooculogram, myoelectricity, electrocardio, dead pixel and 50Hz noise.
(2) Turning to reference: the average of the two electrodes TP9, TP10 was calculated and subtracted from each brain electrical channel. TP9 and TP10 electrodes were located at bilateral papillary sites, one of the commonly used reference sites in EEG acquisitions.
(3) Calculating an emotional experience index: and subtracting the energy average value (alpha wave 8-13Hz) of the 8 electrodes (F1, F3, F5, F7, FC1, FC3, FC5 and FT7) on the left side of the electroencephalogram equipment from the energy average value (alpha wave 8-13Hz) of the 8 electrodes (F2, F4, F6, F8, FC2, FC4, FC6 and FT8) on the right side of the electroencephalogram equipment, and finally obtaining the emotional experience result of the consumer. The emotional experience results include: a positive emotional experience result, a negative emotional experience result, and a neutral emotional experience result. If the emotional experience data is converted to a percentage form, 45% -55% of the location data is defined as a neutral emotional experience, greater than 55% of the data is defined as a positive emotional experience, and less than 45% of the data is defined as a negative emotional experience. Of course, other relative numerical representations are possible, such as positive emotional experience being positive, negative emotional experience being negative, and neutral emotional experience being 0.
(4) Calculating taste experience indexes: the average energy value for each electrode at alpha, beta, theta and gamma bands is calculated as well as the full band average.
In the implementation of the present invention, the inventors have located the electrodes and bands (the theta band and the beta band, where the beta band is more reactive, so the later tests select the beta band) that can represent acidity by calculating the average energy value of each electrode and the average full band at alpha, beta, theta and gamma bands, based on the difference in energy values at each band at different acidity, by repeating the tests a small number of times for 5 products of different acidity. Fig. 3 shows a band energy value diagram capable of embodying the acidity difference. After the test electrode and the wave band are determined, the index which can reflect the acidity is applied to a single test, so that the change of the acidity index under the complete experience can be obtained.
Fig. 4 is a schematic diagram of the emotional experience index value changing with time in the process of the sour experience of the two products, fig. 5 is a schematic diagram of the acidic experience index value changing with time in the process of the sour experience of the two products, and it can be seen from fig. 4 and fig. 5 that the emotional experience of the two products tested in the process of the sour experience of the two products is different in the vicinity of 9.2s, the emotional experience of the products tested in the formula of the known technology of brand a is negative emotional experience, and the emotional experience of the products tested in the formula of the patent of brand B is positive emotional experience. The results of the electrode mean values related to the acidity of the reactions also showed that at 9.2s the consumer perceived difference in acidity between the two products, which was tested to be very large for the "formula of the known art under brand a" product, but relatively much smaller for the "formula of the patent under brand B" product. In summary, it can be concluded that the overall emotional experience of the consumer for two products of different sourness is affected by the sourness.
Electroencephalogram data can be used to distinguish between different acidity event-related potentials (ERP), a special evoked potential that refers to a specific change in potential in a specific area of the brain within a short period of time when a specific stimulus is administered or withdrawn. The process of distinguishing different acidity ERPs by using electroencephalogram data comprises the following steps:
is tried on a comfortable chair, staring at the cross of the screen for 2 seconds as a baseline, and is presented with a guidance such as "please put the straw in the mouth next, taste the product after hearing the 'drip' but do not swallow, spit the product into a cup next after hearing the 'click', then gargle, you understand it", in a voice or interface display manner.
If the test is not questionable and ready to begin experiencing the product, the test can experience the product according to the usual habit of drinking the product, the test can taste one of the drinks through the straw with a taste amount of 4ml, then spit out the drink and gargle, the test needs to be performed 12 times for each acidity of the product to ensure the accuracy of the measured data, and the taste test sequence of the drinks is balanced among consumers. The electroencephalographic device records the entire process during the tasting. The EEG data can record EEG signals by using easy cap 64 channel EEG acquisition equipment, the sampling rate is 500Hz, the grounding electrode is AFz, and the reference electrode is FCz.
The ERP calculation value can be obtained based on the electroencephalogram data in the following mode:
(1) data pre-processing
The data preprocessing may include: high-pass filtering at 0.5 Hz; manually carrying out visual inspection and deleting data fluctuation caused by overlarge tested action; and removing artifact components (ICA) such as electrooculogram, myoelectricity, electrocardio, dead pixel and 50Hz noise.
(2) Turning to reference: the average of the two electrodes TP9, TP10 was calculated and subtracted from each brain electrical channel.
(3) ERP calculation: and calculating the change value of the full-wave band energy value of the top leaf electrode along with the time.
Fig. 6 is a schematic diagram of the energy value of the top leaf electrode changing with time during the experience of sour taste of the product, as shown in fig. 6, the horizontal axis represents time, and the vertical axis represents the energy value of the top leaf electrode, and it can be seen from the diagram that the reaction difference of the brain to different acidity is significant in the period of 1.5s to 1.85s during the experience of sour taste of the product. In conclusion, the brain of the consumer can distinguish different acidity obviously.
According to the invention, the electroencephalogram data are used in the process of measuring the sensory experience brought to the tested product sour taste, and the sensory experience brought to the consumers by the product in the process of experiencing the product sour taste can be objectively measured through the electroencephalogram because the sensory experience of people is finally reflected in the information processing center of the brain. According to the taste sense evaluation method, the process that the consumer experiences the sour taste of the product without being disturbed is monitored by wearing the electroencephalogram equipment, and the taste sense experience brought to the consumer by the product with different sour taste is analyzed, so that the result measured by the method has the advantages of being more objective and more direct, and compared with the traditional after-the-fact scoring method, the taste sense evaluation method has the characteristics of being more real-time, more continuous and more accurate. Based on the taste sensory evaluation results, product upgrade recommendations may be further generated.
In accordance with the above taste sensation assessment method, the present invention also provides a taste sensation assessment system comprising a processor and a memory, the memory having stored therein computer instructions, the processor being configured to execute the computer instructions stored in the memory, the system implementing the steps of the method as described above when the computer instructions are executed by the processor.
The present invention also relates to a storage medium on which computer program code may be stored, which when executed may implement various embodiments of the method of the present invention, and which may be a tangible storage medium such as an optical disk, a Random Access Memory (RAM), a memory, a Read Only Memory (ROM), an electrically programmable ROM, an electrically erasable programmable ROM, a register, a hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.
It is to be understood that the invention is not limited to the specific arrangements and instrumentality described above and shown in the drawings. A detailed description of known methods is omitted herein for the sake of brevity. In the above embodiments, several specific steps are described and shown as examples. However, the method processes of the present invention are not limited to the specific steps described and illustrated, and those skilled in the art can make various changes, modifications and additions or change the order between the steps after comprehending the spirit of the present invention.
Those of ordinary skill in the art will appreciate that the various illustrative components, systems, and methods described in connection with the embodiments disclosed herein may be implemented as hardware, software, or combinations of both. Whether this is done in hardware or software depends upon the particular application and design constraints imposed on the solution. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention. When implemented in hardware, it may be, for example, an electronic circuit, an Application Specific Integrated Circuit (ASIC), suitable firmware, plug-in, function card, or the like. When implemented in software, the elements of the invention are the programs or code segments used to perform the required tasks. The program or code segments may be stored in a machine-readable medium or transmitted by a data signal carried in a carrier wave over a transmission medium or a communication link. A "machine-readable medium" may include any medium that can store or transfer information. Examples of a machine-readable medium include electronic circuits, semiconductor memory devices, ROM, flash memory, Erasable ROM (EROM), floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, Radio Frequency (RF) links, and so forth. The code segments may be downloaded via computer networks such as the internet, intranet, etc.
It should also be noted that the exemplary embodiments mentioned in this patent describe some methods or systems based on a series of steps or devices. However, the present invention is not limited to the order of the above-described steps, that is, the steps may be performed in the order mentioned in the embodiments, may be performed in an order different from the order in the embodiments, or may be performed simultaneously.
Features that are described and/or illustrated with respect to one embodiment may be used in the same way or in a similar way in one or more other embodiments and/or in combination with or instead of the features of the other embodiments in the present invention.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes may be made to the embodiment of the present invention by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A method for sensory evaluation of taste sensation in a product, the method comprising the steps of:
receiving electroencephalogram signals collected by electroencephalogram equipment in a specific taste experience process of a plurality of products to be tested to obtain electroencephalogram data changing along with time;
obtaining emotion-related electroencephalogram data based on the electroencephalogram data, calculating an emotion experience index value which changes with time in a specific taste experience process of a product to be tested based on the emotion-related electroencephalogram data, and obtaining an emotion experience result based on the emotion experience index value which changes with time;
taking data collected by a specific taste related electrode in the electroencephalogram data as specific taste intensity electroencephalogram data, calculating a specific taste intensity experience index value which changes along with time in a specific taste experience process of a product to be tested on the basis of the specific taste intensity electroencephalogram data, and obtaining a specific taste intensity experience result on the basis of the specific taste intensity experience index value which changes along with time;
evaluating the emotional experience brought by the specific taste of the product based on the emotional experience result and the specific taste intensity experience result of the same tested time axis to obtain a first taste sensory evaluation result of the product;
wherein the product-specific taste experience course comprises a course of tasting one or more specific taste products, and in the case that the product-specific taste experience course is a course of tasting a plurality of specific taste products, the method further comprises: the plurality of subjects obtain a plurality of first taste sensory evaluation results during the specific taste experience of the product, and a second taste sensory evaluation result of the product carrying the tested emotion change information of the specific taste of the product is obtained based on the statistical analysis of the plurality of first taste sensory evaluation results.
2. The method of claim 1 wherein the particular taste sensation is sour, sweet, or salty and the particular taste intensity is sour, sweet, or salty.
3. The method of claim 1 or 2, wherein each taste product is tested a plurality of times during the particular taste experience of said product.
4. The method according to claim 1 or 2, wherein said calculating an emotional experience index value over time, which is being tested for the product-specific taste experience, based on the emotion-related electroencephalographic data, comprises:
under the alpha wave band, subtracting the energy average value of the electrodes related to the emotion on the left side of the electroencephalogram equipment from the energy average value of the electrodes related to the emotion on the right side of the electroencephalogram equipment to obtain an emotion indication value of the tested object, and obtaining an emotion experience indication value of the tested object based on the emotion indication value of the tested object;
the emotional experience results include: a positive emotional experience result, a negative emotional experience result, and a neutral emotional experience result.
5. The method of claim 1 or 2, wherein said calculating a specific taste intensity experience index value that is subject to change over time during a product specific taste experience based on specific taste intensity electroencephalographic data comprises:
and calculating the energy average value of each electrode of the brain apical lobe part corresponding to the tested brain in the electroencephalogram equipment along with the time change, and calculating the experience index value of the specific taste intensity based on the calculated energy average value.
6. The method of claim 1, further comprising:
generating a product upgrade recommendation based on the first taste sensory assessment result and/or the second taste sensory assessment result.
7. The method of claim 2, further comprising:
preprocessing acidity electroencephalogram data and emotion-related electroencephalogram data, wherein the preprocessing comprises the following steps: and (3) carrying out 0.5Hz high-pass filtering treatment to delete data fluctuation caused by overlarge action of a tested object and delete artifact data caused by electro-oculogram, myoelectricity, electrocardio, dead pixel and 50Hz noise.
8. A taste sensory evaluation system comprising a processor and a memory, wherein the memory has stored therein computer instructions for executing the computer instructions stored in the memory, the system performing the steps of the method of any one of claims 1-7 when the computer instructions are executed by the processor.
9. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method according to any one of claims 1 to 7.
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