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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Sensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1424-8220/21/15/4994 |