Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography

Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography

Based on surface electromyography (sEMG), a novel recognition method to distinguish six types of human primary taste sensations was developed, and the recognition accuracy was 74.46%. The sEMG signals were acquired under the stimuli of no taste substance, distilled vinegar, white granulated sugar, i...

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Bibliographic Details
Main Authors: You Wang, Hengyang Wang, Huiyan Li, Asif Ullah, Ming Zhang, Han Gao, Ruifen Hu, Guang Li
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Sensors
Subjects:
primary tastes
taste sensation recognition
random forest
brain-computer interface (BCI)
surface electromyography (sEMG)
Online Access:https://www.mdpi.com/1424-8220/21/15/4994

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https://www.mdpi.com/1424-8220/21/15/4994

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