Evaluation of taste solutions by sensor fusion
- Tomakomai National College of Technology, Tomakomai, Hokkaido 059-1275 (Japan)
- Taste Res. Dept., Pokka Corporation, Kitanagoya, Aichi 481-8515 (Japan)
- Institute of OISHISA science, Takamatsu, Kagawa 761-0301 (Japan)
In our previous studies, properties of taste solutions were discriminated based on sound velocity and amplitude of ultrasonic waves propagating through the solutions. However, to make this method applicable to beverages which contain many taste substances, further studies are required. In this study, the waveform of an ultrasonic wave with frequency of approximately 5 MHz propagating through a solution was measured and subjected to frequency analysis. Further, taste sensors require various techniques of sensor fusion to effectively obtain chemical and physical parameter of taste solutions. A sensor fusion method of ultrasonic wave sensor and various sensors, such as the surface plasmon resonance (SPR) sensor, to estimate tastes were proposed and examined in this report. As a result, differences among pure water and two basic taste solutions were clearly observed as differences in their properties. Furthermore, a self-organizing neural network was applied to obtained data which were used to clarify the differences among solutions.
- OSTI ID:
- 21316744
- Journal Information:
- AIP Conference Proceedings, Vol. 1137, Issue 1; Conference: 13. international symposium on olfaction and electronic nose, Brescia (Italy), 15-17 Apr 2009; Other Information: DOI: 10.1063/1.3156623; (c) 2009 American Institute of Physics; Country of input: International Atomic Energy Agency (IAEA); ISSN 0094-243X
- Country of Publication:
- United States
- Language:
- English
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