Electronic Tongue Recognition with Feature Specificity Enhancement As a kind of intelligent instrument, an electronic tongue (Etongue) realizes liquid analysis with an electrodesensor array and certain machine learning methods. The large amplitude pulse voltammetry (LAPV) is a regular Etongue type that prefers to collect a large amount of response data at a high sampling frequency within a short time. Therefore, a fast and effective feature extraction method is necessary for machine learning methods. Considering the fact that massive commonmode components (high correlated signals) in the sensorarray responses would depress the recognition performance of the machine learning models, we have proposed an alternative feature extraction method named feature specificity enhancement (FSE) for feature specificity enhancement and feature dimension reduction. The proposed FSE method highlights the specificity signals by eliminating the common mode signals on paired sensor responses. Meanwhile, the radial basis function is utilized to project the original features into a nonlinear space. Furthermore, we selected the kernel extreme learning machine (KELM) as the recognition part owing to its fast speed and excellent flexibility. Two datasets from LAPV Etongues have been adopted for the evaluation of the machinelearning models. One is collected by a designed Etongue for beverage identification and the other one is a public benchmark. For performance comparison, we introduced several machinelearning models consisting of different combinations of feature extraction and recognition methods. The experimental results show that the proposed FSE coupled with KELM demonstrates obvious superiority to other models in accuracy, time consumption and memory cost. Additionally, low parameter sensitivity of the proposed model has been demonstrated as well.

Fuzzy Evaluation Output of Taste Information for Liquor Using Electronic Tongue Based on Cloud Model As a taste bionic system, electronic tongues can be used to derive taste information for different types of food. On this basis, we have carried forward the work by making it, in addition to the ability of accurately distinguish samples, be more expressive by speaking evaluative language like human beings. Thus, this paper demonstrates the correlation between the qualitative digital output of the taste bionic system and the fuzzy evaluation language that conform to the human perception mode. First, through principal component analysis (PCA), backward cloud generator and forward cloud generator, twodimensional cloud droplet groups of different flavor information were established by using liquor taste data collected by electronic tongue. Second, the frequency and order of the evaluation words for different flavor of liquor were obtained by counting and analyzing the data appeared in the artificial sensory evaluation experiment. According to the frequency and order of words, the cloud droplet range corresponding to each word was calculated in the cloud drop group. Finally, the fuzzy evaluations that originated from the eight groups of liquor data with different flavor were compared with the artificial sense, and the results indicated that the model developed in this work is capable of outputting fuzzy evaluation that is consistent with human perception rather than digital output. To sum up, this method enabled the electronic tongue system to generate an output, which conforms to humanxe2x80x99s descriptive language, making food detection technology a step closer to human perception.