公开(公告)号：US20090234196A1

公开(公告)日：2009-09-17

申请号：US11920924

申请日：2006-05-22

申请人： Koji Suzuki ,  Saeko Ishihara ,  Atsushi Ikeda ,  Yoshio Araki ,  Kenichi Maruyama ,  Daniel Citterio ,  Masafumi Hagiwara

发明人： Koji Suzuki ,  Saeko Ishihara ,  Atsushi Ikeda ,  Yoshio Araki ,  Kenichi Maruyama ,  Daniel Citterio ,  Masafumi Hagiwara

IPC分类号： A61B5/00

CPC分类号： G01N33/02 ,  G01N33/14

摘要： A method for measuring tastes, which can better simulate the human gustation than known methods, as well as a taste sensor, computer program and an apparatus for measuring tastes, is disclosed. In this method, data processing is carried out by a two-phase radial basis function neural network. That is, by sensors, each of which sensors can quantify at least one component representing, individually or cooperatively, the taste of saltiness, sourness, sweetness, umami or bitterness, to obtain a response value from each sensor, and each of the obtained response values is input to a first phase radial basis function neural network to calculate the concentration of each component from each response value. Then, the concentration of each component is fed into a second phase radial basis function neural network, which correlates the concentration of each component with the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans, to calculate the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans.

摘要翻译： 公开了一种用于测量口味的方法，其可以比已知方法更好地模拟人的气味，以及味道传感器，计算机程序和用于测量口味的装置。 在这种方法中，数据处理由两阶段径向基函数神经网络进行。 也就是说，通过传感器，每个传感器可以量化至少一个单独或协同地表示咸味，酸味，甜味，鲜味或苦味的味道的组分，以从每个传感器获得响应值，并且获得的所有反应 值被输入到第一阶段径向基函数神经网络，以从每个响应值计算每个分量的浓度。 然后，将每个组分的浓度进料到第二相径向基函数神经网络，其将每个组分的浓度与人感测到的咸味，酸味，甜味，鲜味和苦味的浓度相关联，以计算盐度的强度， 酸味，甜味，鲜味和人感觉到的苦味。

公开(公告)号：US08193350B2

公开(公告)日：2012-06-05

申请号：US12226725

申请日：2007-04-27

申请人： Koji Suzuki ,  Keitaro Umezawa ,  Hiroshi Makino ,  Daniel Citterio

发明人： Koji Suzuki ,  Keitaro Umezawa ,  Hiroshi Makino ,  Daniel Citterio

IPC分类号： C07F5/02

CPC分类号： C07F5/022 ,  C09K11/06 ,  C09K2211/1007 ,  C09K2211/1011 ,  C09K2211/1014 ,  C09K2211/1029 ,  C09K2211/1088 ,  C09K2211/1092 ,  G01N2021/6439

摘要： A novel fluorescent compound having a high light fastness, high fluorescence quantum yield and sharp absorption spectrum, which emits fluorescence having a wavelength in long wavelength region, as well as its use as a labeling agent, is disclosed. In Formula [I] below, by forming a specific hetero ring(s) with R1 and R2, and/or R6 and R7, shift of the wavelength of the fluorescence to longer wavelength and increase in molar extinction coefficient are attained maintaining the high light fastness, high fluorescence quantum yield and sharp absorption spectrum which the fluorescent dyes having the boron dipyrromethene skeleton have.

摘要翻译： 公开了一种具有高耐光性，高荧光量子产率和尖锐吸收光谱的新型荧光化合物，其发射具有长波长区域的波长的荧光，以及其作为标记剂的用途。 在下式[I]中，通过用R 1和R 2以及/或R 6和R 7形成特定的杂环，获得荧光波长到更长波长的移动和摩尔消光系数的增加，保持高光 具有硼二吡咯甲烷骨架的荧光染料的坚牢度，高荧光量子产率和尖锐的吸收光谱。

公开(公告)号：US07899765B2

公开(公告)日：2011-03-01

申请号：US11920924

申请日：2006-05-22

申请人： Koji Suzuki ,  Saeko Ishihara ,  Atsushi Ikeda ,  Yoshio Araki ,  Kenichi Maruyama ,  Daniel Citterio ,  Masafumi Hagiwara

发明人： Koji Suzuki ,  Saeko Ishihara ,  Atsushi Ikeda ,  Yoshio Araki ,  Kenichi Maruyama ,  Daniel Citterio ,  Masafumi Hagiwara

IPC分类号： G06E1/00

CPC分类号： G01N33/02 ,  G01N33/14

摘要： A method for measuring tastes, which can better simulate the human gustation than known methods, as well as a taste sensor, computer program and an apparatus for measuring tastes, is disclosed. In this method, data processing is carried out by a two-phase radial basis function neural network. That is, by sensors, each of which sensors can quantify at least one component representing, individually or cooperatively, the taste of saltiness, sourness, sweetness, umami or bitterness, to obtain a response value from each sensor, and each of the obtained response values is input to a first phase radial basis function neural network to calculate the concentration of each component from each response value. Then, the concentration of each component is fed into a second phase radial basis function neural network, which correlates the concentration of each component with the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans, to calculate the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans.

摘要翻译： 公开了一种用于测量口味的方法，其可以比已知方法更好地模拟人的气味，以及味道传感器，计算机程序和用于测量口味的装置。 在这种方法中，数据处理由两阶段径向基函数神经网络进行。 也就是说，通过传感器，每个传感器可以量化至少一个单独或协同地表示咸味，酸味，甜味，鲜味或苦味的味道的组分，以从每个传感器获得响应值，并且获得的所有反应 值被输入到第一阶段径向基函数神经网络，以从每个响应值计算每个分量的浓度。 然后，将每个组分的浓度进料到第二相径向基函数神经网络，其将每个组分的浓度与人感测到的咸味，酸味，甜味，鲜味和苦味的浓度相关联，以计算盐度的强度， 酸味，甜味，鲜味和人感觉到的苦味。

公开(公告)号：US20090176313A1

公开(公告)日：2009-07-09

申请号：US12226725

申请日：2007-04-27

申请人： Koji Suzuki ,  Keitaro Umezawa ,  Hiroshi Makino ,  Daniel Citterio

发明人： Koji Suzuki ,  Keitaro Umezawa ,  Hiroshi Makino ,  Daniel Citterio

IPC分类号： G01N21/77 ,  C07F5/02

CPC分类号： C07F5/022 ,  C09K11/06 ,  C09K2211/1007 ,  C09K2211/1011 ,  C09K2211/1014 ,  C09K2211/1029 ,  C09K2211/1088 ,  C09K2211/1092 ,  G01N2021/6439

摘要： A novel fluorescent compound having a high light fastness, high fluorescence quantum yield and sharp absorption spectrum, which emits fluorescence having a wavelength in long wavelength region, as well as its use as a labeling agent, is disclosed. In Formula [I] below, by forming a specific hetero ring(s) with R1 and R2, and/or R6 and R7, shift of the wavelength of the fluorescence to longer wavelength and increase in molar extinction coefficient are attained maintaining the high light fastness, high fluorescence quantum yield and sharp absorption spectrum which the fluorescent dyes having the boron dipyrromethene skeleton have.

摘要翻译： 公开了一种具有高耐光性，高荧光量子产率和尖锐吸收光谱的新型荧光化合物，其发射具有长波长区域的波长的荧光，以及其作为标记剂的用途。 在下式[I]中，通过用R 1和R 2以及/或R 6和R 7形成特定的杂环，获得荧光波长到更长波长的移动和摩尔消光系数的增加，保持高光 具有硼二吡咯甲烷骨架的荧光染料的坚牢度，高荧光量子产率和尖锐的吸收光谱。