International Business Machines Corporation

Nan Shao

Florian Pinel

Lav Raj Varshney

Kush Raj Varshney

Software that uses personalized information pertaining to a user to determine how familiar (or 'novel' or 'surprising') a new artifact will be to the user, by performing the following steps: (i) receiving a first dataset pertaining to a first user; (ii) building, utilizing the first dataset, an ontology of artifacts known to the first user, where the ontology includes a domain of food and a plurality of artifacts that include food recipes, and where the artifacts have corresponding characteristics that include food ingredients; (iii) calculating a prior probability distribution for each artifact of the ontology using a probabilistic familiarity algorithm; and (iv) calculating a probabilistic familiarity value for the first artifact with respect to the first user by adding the first artifact to the set of artifacts and calculating the first artifact's prior probability distribution using the probabilistic familiarity algorithm.

Computing personalized probabilistic familiarity based on known artifact data

Software that uses personalized information pertaining to a user to determine how familiar (or 'novel' or 'surprising') a new artifact will be to the user, by performing the following steps: (i) receiving the identity of a first user; (ii) receiving a first dataset pertaining to the first user; (iii) receiving the identity of a first artifact; and (iv) applying a probabilistic familiarity algorithm to the first dataset with respect to the first artifact to yield a probabilistic familiarity value for the first artifact with respect to the first user. The first dataset is received over a computer network, and the first dataset includes at least one piece of personalized information for the first user.

Receiving, by a computer, data identifying one or more flavor compounds and their respective quantities in a food and an enhancement objective. Identifying one or more flavor compounds associated with a distinct flavor of the food. Creating a vector of physicochemical properties associated with the one or more flavor compounds associated with the distinct flavor of the food. Creating a vector of physicochemical properties associated with each of one or more additive flavor compounds. Identifying an additive flavor compound to enhance the food based on the angle between the physicochemical property vector associated with the distinct flavor of the food and the physicochemical property vectors for the one or more additive flavor compounds, and the enhancement objective.

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Ridgefield, CT, United States of America

Nan Shao