Towards artificial flavor perception of black tea: An approach using fusion of electronic nose and electronic tongue responses with fuzzy ART classification technique

Abstract

The human perception process related to quality evaluation of food or beverages can be broadly divided into two processes -sensation and perception. While the process of sensation is responsible for collection of huge amount of data using the different sensory organs, the perception process interprets the data by a fusion process in the brain. In this paper… (More)
DOI: 10.1145/2708463.2709040

Topics

8 Figures and Tables

Slides referencing similar topics