The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 01, 2011
Filed:
May. 22, 2006
Koji Suzuki, Yokohama, JP;
Saeko Ishihara, Yokohama, JP;
Atsushi Ikeda, Yokohama, JP;
Yoshio Araki, Yokohama, JP;
Kenichi Maruyama, Yokohama, JP;
Daniel Citterio, Yokohama, JP;
Masafumi Hagiwara, Yokohama, JP;
Koji Suzuki, Yokohama, JP;
Saeko Ishihara, Yokohama, JP;
Atsushi Ikeda, Yokohama, JP;
Yoshio Araki, Yokohama, JP;
Kenichi Maruyama, Yokohama, JP;
Daniel Citterio, Yokohama, JP;
Masafumi Hagiwara, Yokohama, JP;
Keio University, Tokyo, JP;
Abstract
A method for measuring tastes, which can better simulate the human gustation than known methods, as well as a taste sensor, computer program and an apparatus for measuring tastes, is disclosed. In this method, data processing is carried out by a two-phase radial basis function neural network. That is, by sensors, each of which sensors can quantify at least one component representing, individually or cooperatively, the taste of saltiness, sourness, sweetness, umami or bitterness, to obtain a response value from each sensor, and each of the obtained response values is input to a first phase radial basis function neural network to calculate the concentration of each component from each response value. Then, the concentration of each component is fed into a second phase radial basis function neural network, which correlates the concentration of each component with the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans, to calculate the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans.