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    题名: 適用於智慧型手機使用者之味覺資料庫建置與菜單推薦機制
    Menu Recommendation System and Taste Database Constructed for Smartphone Users
    作者: 林信廷
    Lin, Shin Ting
    贡献者: 郭正佩
    Kuo, Pei Jeng
    林信廷
    Lin, Shin Ting
    关键词: 個人化推薦
    味覺辨識
    飲食記錄
    LifeLog
    Personalized recommendation
    Taste identification
    Dietary records
    LifeLog
    日期: 2013
    上传时间: 2014-02-10 14:56:42 (UTC+8)
    摘要: 中國有句諺語:「民以食為天」,食物乃人類生活所不可缺的要素之一,而人們對於食物則有各自的偏好,而要從琳瑯滿目的食物中依照個人喜好來推薦則成為一門重要的課題。
    隨著科技的進步,智慧型手機的出現為人類帶來了許多便利,也逐漸改變了人們的生活方式,群眾可以透過智慧型手機來記錄生活的點滴,記錄的方式正走向數位化,而如何利用這些累積下來的數位資料來做分析與推薦也成為熱門的研究目標。
    本論文從味覺方面著手,將LifeLog的飲食記錄與味覺做結合,並透過大眾分類與群眾外包的方式,將味覺資料由智慧型手機使用者處獲得,並建構成包含餐廳、餐點名稱以及其對應味覺之資料庫。
    本論文實作了一個程式Foodtaste,包含了記錄餐點味覺資料,查詢個人記錄,以及實作數種推薦的功能。本論文並提出了數個計算方法,透過LifeLog累積下來的味覺資料進行計算,來獲得每位使用者的個人口味偏好和味覺比例,並將這些資料與餐點的味覺比例計算來對餐廳進行個人化的餐點推薦。
    Foods and eating are the basic element of human's life, and people have their own favorite in choosing foods. Thus it is an important issue to make some recommendation for people in front of a dazzling array of foods.

    With the advances in technology, smartphones bring convenience to people and change their life style. One can use smartphones to record various things in his life. The ways of memories become digitalized, and how to use these digital data to analyze and give opinions becomes popular.

    Base on one’s taste, present study combined dietary records and food taste in Lifelog, using Folksonomy and Crowdsourcing to acquire data of specific food taste from smartphone users, and linked these data to restaurant’s name and the name of the meal in our database.

    We designed a smartphone application which called "Foodtaste". It provided users to record what they ate and how did it taste, looking up personal records, and several recommending methods. Our study also provides several methods in calculating cumulative data in Lifelog and acquiring the preference of one’s taste and ratio in variable foods from every user. Then we calculated these data to carry out personalized food recommendation.
    參考文獻: [1] 劉怡君. 以食物名詞辨識為基礎的菜單建立與食物推薦系統. 臺灣大學電信工程學研究所學位論文,2010.
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    [3] NORONHA, Jon, et al. Platemate: crowdsourcing nutritional analysis from food photographs. In: Proceedings of the 24th annual ACM symposium on User interface software and technology. ACM, 2011. p. 1-12.
    [4] 林政輝. 以口碑為基礎之個人化餐廳推薦機制 A Personalized Restaurant Recommending System Based on Word of Mouth. 中原大學資訊管理研究所學位論文, 2010, 1-74.
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    [9] KOBAYASHI, Yoshikazu, et al. Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensors, 2010, 10.4: 3411-3443.
    [10] TWOMEY, Karen; TRUEMPER, Andreas; MURPHY, Kilian. A portable sensing system for electronic tongue operations. Sensors, 2006, 6.11: 1679-1696.
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    [14] HAYASHI, Nobuyuki, et al. Evaluation of the umami taste intensity of green tea by a taste sensor. Journal of agricultural and food chemistry, 2008, 56.16: 7384-7387.
    [15] MIZOTA, Yasumichi, et al. Flavor evaluation using taste sensor for UHT processed milk stored in cartons having different light permeabilities. Milchwissenschaft, 2009, 64.2: 143-146.
    [16] UYEN TRAN, Thi, et al. Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system. Food chemistry, 2004, 88.4: 557-566.
    [17] IIYAMA, Satoru; YAHIRO, Miki; TOKO, Kiyoshi. Measurements of soy sauce using taste sensor. Sensors and Actuators B: Chemical, 2000, 66.1: 205-206.
    [18] SASAKI, KEISUKE, et al. Analysis of pork extracts by taste sensing system and the relationship between umami substances and sensor output. Sens. Mater, 2005, 17: 397-404.
    [19] POLSHIN, Evgeny, et al. Electronic tongue as a screening tool for rapid analysis of beer. Talanta, 2010, 81.1: 88-94.
    [20] RUDNITSKAYA, Alisa, et al. Instrumental measurement of beer taste attributes using an electronic tongue. Analytica chimica acta, 2009, 646.1: 111-118.
    [21] RUDNITSKAYA, A., et al. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine. Analytica chimica acta, 2010, 662.1: 82-89.
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    [27] KITAMURA, Keigo; YAMASAKI, Toshihiko; AIZAWA, Kiyoharu. Foodlog: Capture, analysis and retrieval of personal food images via web. In: Proceedings of the ACM multimedia 2009 workshop on Multimedia for cooking and eating activities. ACM, 2009. p. 23-30.
    [28]吳偉誌.智慧型行動旅遊推薦系統之研究.國立高雄第一科技大學資訊管理研究所, 2012.
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    描述: 碩士
    國立政治大學
    資訊科學學系
    99753032
    102
    資料來源: http://thesis.lib.nccu.edu.tw/record/#G0099753032
    数据类型: thesis
    显示于类别:[資訊科學系] 學位論文

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