相关实验视频
Updated: May 24, 2025

10:59
New Methods to Study Gustatory Coding
Published on: June 29, 2017
9.3K
一个与传感器驱动器合的味觉接口,通过化学连接虚拟和真实环境,实现远程品尝
Shulin Chen1, Yizhen Jia1, Bowen Duan2
1Department of Materials Science and Engineering, The Ohio State University, Columbus, OH 43210, USA.
Science advances
|February 28, 2025
概括
研究人员开发了"e-Taste",一个生物集成的味觉接口,以数字模拟味觉. 这一创新增强了虚拟现实 (VR) 和增强现实 (AR),通过添加化学维度来实现更丰富的用户体验.
科学领域:
- 人与计算机的互动.
- 感官反系统是一种感官反系统.
- 数字化学 数字化学
背景情况:
- 虚拟现实 (VR) 和增强现实 (AR) 主要集中在视觉和听觉刺激上.
- 味觉 (味觉) 仍然是当前沉浸式技术中代表性不足的感官模式.
- 现有的人机接口缺乏远程口味感知和复制的能力.
研究的目的:
- 为VR/AR应用引入一个名为"e-Taste"的生物综合口味接口.
- 通过结合味道的化学维度来弥合感官反的差距.
- 为了实现远程感知和复制在虚拟环境中的味觉感觉.
主要方法:
- 开发了一种系统,将物理分离的传感器和执行器与无线通信模块连接起来.
- 使用代表五种基本味道的化学物质进行味道模拟.
- 采用功能组件的可靠性,可调性和安全性的系统代码设计.
- 与人类实验对象进行实地测试,以评估用户的感知.
主要成果:
- 证明了e-Taste系统的可靠性能,包括可调性,多功能性,安全性和机械强度.
- 成功地通过数字模拟了一系列口味强度和组合.
- 通过用户感知研究证实了系统在复制味觉方面的熟练程度.
- 验证了味觉在虚拟环境中的整合.
结论:
- 通过e-Taste接口,率先将化学维度集成到AR/VR技术中.
- 使用户能够以数字方式体验味觉,增强超越视觉和听觉刺激的虚拟参与.
- 开辟了创造更加沉浸式和多感官虚拟体验的新途径.
相关概念视频
Taste Buds and Receptors
1.8K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.8K
Gustation
47.5K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
47.5K
The Physiology of Taste
3.7K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
3.7K
Introduction to Special Senses
5.4K
Sensory receptors play an integral part in comprehending our external and internal environments. They receive diverse stimuli, converting them into the nervous system's electrochemical signals. This conversion occurs as the stimulus alters the sensory neuron's cell membrane potential, instigating the generation of an action potential. This action potential is subsequently transmitted to the central nervous system (CNS), which integrates with other sensory data or higher cognitive...
5.4K
Tactile and Chemical Senses
273
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
273
The Tongue and Taste Buds
36.3K
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
36.3K

