A system for monitoring neural activity of a living subject is provided. The system may comprise a correspondence module configured to be in communication with (1) a neural module and (2) one or more additional modules comprising a sensing module, another neural module, and/or a data storage module. The neural module(s) are configured to collect neural data indicative of perceptions experienced by the living subject. The sensing module may be configured to collect (1) sensor data indicative of real-world information about an environment around the living subject, and/or (2) sensor data indicative of a physical state or physiological state of the living subject. The data storage module may be configured to store prior neural data and/or prior sensor data. The correspondence module may be configured to measure a correspondence (a) between the neural data collected by the neural module(s) and the sensor data collected by the sensing module, (b) between the neural data collected by two or more neural modules, and/or (c) between the neural data collected by the neural module(s) and the prior data stored in data storage module. The measured correspondence can be used to determine a presence, absence, or extent of a potential cognitive or physiological disturbance of the living subject.

A food taste simulation method, applied in a food taste simulation system, comprising: determining food information of target food according to a food simulation trigger signal when receiving the food simulation trigger signal; determining airflow for simulating the taste of the target food according to the food information; and releasing the airflow through an airflow chip disposed in the oral cavity according to the airflow. The safety of food simulation is improved and the effect of food simulation is enriched in this method. A food taste simulation system is also provided.

The invention refers to a system for achieving the sensation of drinking a particular drink, known as the target, when in fact another drink, such as water, is being drunk. The invention consists of a glass which contains not only water but also a small amount of the target drink, in order to provide the true smell and image of the desired drink, as well as an electronic system for generating a series of signals which, by means of electrodes, stimulate the user's tongue, the effect of which is to act on a series of nerve cells, providing the brain with a signal as similar as possible to that which the real drink provides to the taste buds of the user. The user of the system thus has the sensation of drinking the target drink.

A configurable system is used to evaluate stimulus sensitivity of a subject. An action channel provides a stimulus to the subject and a reaction channel receives a response from the subject. A signal pathway is connected to the action channel and to the reaction channel. A controller establishes loops within the signal pathway. Loop types include a transduction loop including the action channel and forming a path terminating in the signal pathway, and a channel loop including the action channel and terminating at a reference unit. Other possible loop types include an interface loop including the action channel, the reaction channel and the reference unit having an initial parameter value, and an adaptive loop including the action channel, the reaction channel and the reference unit whose parameter value is adapted based on the response from the subject. A method using the system is also described.

A system for monitoring neural activity of a living subject is provided. The system may comprise a correspondence module configured to be in communication with (1) a neural module and (2) one or more additional modules comprising a sensing module, another neural module, and/or a data storage module. The neural module(s) are configured to collect neural data indicative of perceptions experienced by the living subject. The sensing module may be configured to collect (1) sensor data indicative of real-world information about an environment around the living subject, and/or (2) sensor data indicative of a physical state or physiological state of the living subject. The data storage module may be configured to store prior neural data and/or prior sensor data. The correspondence module may be configured to measure a correspondence (a) between the neural data collected by the neural module(s) and the sensor data collected by the sensing module, (b) between the neural data collected by two or more neural modules, and/or (c) between the neural data collected by the neural module(s) and the prior data stored in data storage module. The measured correspondence can be used to determine a presence, absence, or extent of a potential cognitive or physiological disturbance of the living subject.

A feedback device, a feedback system, and a feedback method for taste sense is disclosed, wherein the feedback device includes a processor, a container, and a providing mechanism. Multiple taste materials are stored in the container. When a media player plays a multimedia file to a labeled paragraph, a control signal is sent to the feedback device. After receiving the control signal, the processor controls the providing mechanism to provide a corresponding one of the taste materials for the user to eat. Therefore, the user may obtain taste feedback that is relevant to the label paragraph of the multimedia file through the feedback device.

Systems, devices, and methods for determining anosmia and/or ageusia in a subject. are provided. Devices may include a housing, a composition stored within the housing, and an applicator. The composition may include one or more active ingredients and one or more inactive ingredients, the one or more active ingredients including a flavoring agent that may include salt, sour, sweet, or bitter taste and odor properties. The composition may be configured to remain stable. The housing may include a back pressure mechanism. The applicator may be configured to remove a predetermined amount of the composition from the housing and deliver the predetermined amount of the composition to one or more of a nose and a mouth of the subject.

A feedback device, a feedback system, and a feedback method for taste sense is disclosed, wherein the feedback device includes a processor, a container, and a providing mechanism. Multiple taste materials are stored in the container. When a media player plays a multimedia file to a labeled paragraph, a control signal is sent to the feedback device. After receiving the control signal, the processor controls the providing mechanism to provide a corresponding one of the taste materials for the user to eat. Therefore, the user may obtain taste feedback that is relevant to the label paragraph of the multimedia file through the feedback device.

A method of measuring an individual's taste and/or smell perception comprises a system to deliver to a user pluralities of artificial flavour sensations to be compared each comprising a plurality of taste and smell components selected from the group comprising sweetness, sourness, saltiness, bitterness, umami, astringency, capsaicin, oiliness, and aroma components. Each plurality contains at least one base flavour and one flavour to be compared against the base flavour. Delivery for the flavours can be through cups, vials, or other vessels. The system may identify a deviation of individual's flavour perception from that of a normal population's flavour perception distribution.

A sensory traits information collecting method incudes: a first tasting step of including. in a mouth of a subject, predetermined food and drink (F) exhibiting predetermined oral sensation in a white light environment in which white light (L0) is incident on a retina (R) of the subject; a predetermined light environment creating step of creating a predetermined light environment in which predetermined light (L1) is incident on the retina (R) of the subject; a second tasting step of again including the predetermined food and drink (F) in the mouth of the subject in the predetermined light environment; an information reception step of receiving sensory traits information regarding oral sensation of the predetermined food and drink (F) in the first tasting step and the second tasting step from the subject; and a collecting step of collecting the sensory traits information received from the subject.