AIMC Topic: Smell
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A Comparison between Mouse, , and Robot Odor Plume Navigation Reveals Advantages of Mouse Odor Tracking.
eNeuro
Feb 4, 2020
Localization of odors is essential to animal survival, and thus animals are adept at odor navigation. In natural conditions animals encounter odor sources in which odor is carried by air flow varying in complexity. We sought to identify potential min...
Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu.
Food research international (Ottawa, Ont.)
Nov 21, 2019
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vani...
Machine-learned analysis of side-differences in odor identification performance.
Neuroscience
Nov 2, 2019
A right-left dichotomy of olfactory processes has been recognized on several levels of the perception or processing of olfactory input. On a clinical level, the lateralization of components of human olfaction is contrasted by the predominantly birhin...
Putting a bug in ML: The moth olfactory network learns to read MNIST.
Neural networks : the official journal of the International Neural Network Society
Jun 4, 2019
We seek to (i) characterize the learning architectures exploited in biological neural networks for training on very few samples, and (ii) port these algorithmic structures to a machine learning context. The moth olfactory network is among the simples...
Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
Journal of agricultural and food chemistry
Mar 26, 2019
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ov...
Predictive modeling for odor character of a chemical using machine learning combined with natural language processing.
PloS one
Jun 14, 2018
Recent studies on machine learning technology have reported successful performances in some visual and auditory recognition tasks, while little has been reported in the field of olfaction. In this paper we report computational methods to predict the ...
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.
Journal of food science
Mar 30, 2018
UNLABELLED: Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of senso...
Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages.
Food research international (Ottawa, Ont.)
Oct 13, 2017
In order to develop products that would be preferred by consumers, the effects of the chemical compositions of ready-to-drink green tea beverages on consumer liking were studied through regression analyses. Green tea model systems were prepared by do...
Insect-controlled Robot: A Mobile Robot Platform to Evaluate the Odor-tracking Capability of an Insect.
Journal of visualized experiments : JoVE
Dec 19, 2016
Robotic odor source localization has been a challenging area and one to which biological knowledge has been expected to contribute, as finding odor sources is an essential task for organism survival. Insects are well-studied organisms with regard to ...
Machine-learned pattern identification in olfactory subtest results.
Scientific reports
Oct 20, 2016
The human sense of smell is often analyzed as being composed of three main components comprising olfactory threshold, odor discrimination and the ability to identify odors. A relevant distinction of the three components and their differential changes...
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