Taste similarity of food products can be compared with the help of electroencephalography
Friday, June 26, 2020 - 11:40
in Mathematics & Economics
Marina Domracheva and Sofya Kulikova, researchers from HSE University's campus in Perm, have discovered a new approach to analyze the perceived similarity of food products, based on electroencephalography (EEG) signals. They note that the power of gamma oscillations can reflect similarities in a cross-modal approach. Their paper was published in the journal Food Quality and Preference.