TasteNet: A novel deep learning approach for EEG-based basic taste perception recognition using CEEMDAN domain entropy features

IF 2.7 4区 医学 Q2 BIOCHEMICAL RESEARCH METHODS
Sagnik De, Prithwijit Mukherjee, Anisha Halder Roy
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引用次数: 0

Abstract

Background:

Taste perception is the process by which the gustatory system detects and interprets chemical stimuli from food and beverages, involving activation of taste receptors on the tongue. Analyzing taste perception is essential for understanding human sensory responses and diagnosing taste-related disorders.

New Method:

This research focuses on developing a deep learning framework to effectively recognize basic taste stimuli from EEG signals. Initially, the recorded EEG signals undergo preprocessing to remove noise and artifacts. The CEEMDAN (complete ensemble empirical mode decomposition with adaptive noise) method is then applied to decompose the EEG signals into various frequency rhythms, referred to as intrinsic mode functions (IMFs). From the chosen IMFs, six distinct entropy features — sample, bubble, approximate, dispersion, slope, and permutation entropy — are extracted for further analysis. A novel deep learning model, TasteNet, is then developed, integrating a convolutional neural network (CNN) module, a multi-head attention module, and the Att-BiPLSTM (Attention-Bidirectional Potent Long Short-Term Memory) network.

Results:

The proposed architecture classifies the input data into six categories: no taste, sweet, sour, bitter, umami, and salty, achieving a remarkable accuracy of 97.52 ± 0.48%.

Comparison with existing methods:

TasteNet outperforms existing taste perception classification methods, as demonstrated through extensive experiments.

Conclusion:

This study presents TasteNet, a robust framework for precise taste perception recognition using EEG signals. Using CEEMDAN for effective signal decomposition and extracting key entropy features, the model captures intricate patterns in taste stimuli. The incorporation of multi-head attention module and the Att-BiPLSTM network further enhances the model’s ability to identify various taste sensations accurately.
TasteNet:一种基于脑电图的基于CEEMDAN域熵特征的基本味觉识别深度学习方法
背景:味觉感知是味觉系统检测和解释来自食物和饮料的化学刺激的过程,涉及舌头上味觉受体的激活。分析味觉对于理解人类的感官反应和诊断味觉相关疾病至关重要。新方法:本研究的重点是开发一种深度学习框架,以有效地从脑电信号中识别基本的味觉刺激。首先,记录的脑电图信号经过预处理以去除噪声和伪影。然后应用CEEMDAN(全系综经验模态分解与自适应噪声)方法将EEG信号分解为各种频率节律,称为本征模态函数(IMFs)。从选择的imf,六个不同的熵特征-样本,气泡,近似,分散,斜率和排列熵-被提取进一步分析。然后开发了一种新的深度学习模型TasteNet,该模型集成了卷积神经网络(CNN)模块、多头注意模块和at - biplstm(注意-双向有效长短期记忆)网络。结果:该架构将输入数据分为无味、甜、酸、苦、鲜、咸六类,准确率达到97.52±0.48%。与现有方法的比较:通过大量的实验证明,TasteNet优于现有的味觉感知分类方法。结论:本研究提出了一种基于脑电图信号的精确味觉感知识别的强大框架TasteNet。该模型利用CEEMDAN进行有效的信号分解并提取关键熵特征,捕捉到味觉刺激的复杂模式。多头注意模块和at - biplstm网络的结合,进一步增强了模型准确识别各种味觉的能力。
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来源期刊
Journal of Neuroscience Methods
Journal of Neuroscience Methods 医学-神经科学
CiteScore
7.10
自引率
3.30%
发文量
226
审稿时长
52 days
期刊介绍: The Journal of Neuroscience Methods publishes papers that describe new methods that are specifically for neuroscience research conducted in invertebrates, vertebrates or in man. Major methodological improvements or important refinements of established neuroscience methods are also considered for publication. The Journal''s Scope includes all aspects of contemporary neuroscience research, including anatomical, behavioural, biochemical, cellular, computational, molecular, invasive and non-invasive imaging, optogenetic, and physiological research investigations.
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