U.S. patent application number 15/832971 was filed with the patent office on 2018-04-05 for devices, methods and systems for assessment and recordation of reactions to stimuli.
The applicant listed for this patent is OPERTECH BIO, INC.. Invention is credited to Daniel J. Long, R. Kyle Palmer.
Application Number | 20180095659 15/832971 |
Document ID | / |
Family ID | 52462039 |
Filed Date | 2018-04-05 |
United States Patent
Application |
20180095659 |
Kind Code |
A1 |
Palmer; R. Kyle ; et
al. |
April 5, 2018 |
DEVICES, METHODS AND SYSTEMS FOR ASSESSMENT AND RECORDATION OF
REACTIONS TO STIMULI
Abstract
Provided herein are methods of recording objective responses of
a subject to stimuli, and devices and user interfaces (UI) for use
therewith. In particular, the present invention provides UIs that
allow a user to record objective multivariable responses to
stimuli, devices comprising such UIs, and methods of using such UIs
and devices to assess the characteristics of a sample or
product.
Inventors: |
Palmer; R. Kyle; (Cranbury,
NJ) ; Long; Daniel J.; (Philadelphia, PA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
OPERTECH BIO, INC. |
Philadelphia |
PA |
US |
|
|
Family ID: |
52462039 |
Appl. No.: |
15/832971 |
Filed: |
December 6, 2017 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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15017294 |
Feb 5, 2016 |
9841897 |
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15832971 |
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PCT/US2014/050155 |
Aug 7, 2014 |
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15017294 |
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61863242 |
Aug 7, 2013 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A61B 5/4017 20130101;
G06F 3/04886 20130101; A61B 5/7475 20130101; A61B 5/7246 20130101;
G06Q 30/0201 20130101 |
International
Class: |
G06F 3/0488 20060101
G06F003/0488; A61B 5/00 20060101 A61B005/00; G06Q 30/02 20060101
G06Q030/02 |
Claims
1. A method of identifying a taste profile of a sample comprising:
(a) providing, individually one after the other, a plurality of
samples containing different concentrations of the same ingredients
to a human subject via an automated taste testing device; (b) the
subject recording an objective response to each of the plurality of
samples using a touch screen present on a user interface of the
taste testing device, wherein the touch screen comprises a visible
or invisible multidimensional response grid comprising a first
dimension indicating a first taste-testing characteristic and a
second dimension indicating a second taste-testing characteristic,
wherein a single touch of the response grid records a level of the
first and a level of the second taste-testing characteristics
present in a sample; (c) a processor component of the taste testing
device recording and storing each of the objective responses in a
memory component of the taste testing device; and (d) the processor
component utilizing the stored responses to determine a taste
profile of the sample as a function of the concentration of the
ingredients in the sample.
2. The method of claim 1, wherein the sample comprises one or more
ingredients of a pharmaceutical composition.
3. The method of claim 1, wherein the sample comprises one or more
ingredients of a nutraceutical composition.
4. The method of claim 1, wherein the ingredients comprise a
sweetener.
5. The method of claim 4, wherein the sweetener is sugar.
6. The method of claim 4, wherein the sweetener is selected from
the group consisting of corn syrup, high fructose corn syrup,
stevia, aspartame, sucralose, neotame, acesulfame, and
saccharin.
7. The method of claim 1, wherein the ingredients comprise natural
and/or artificial ingredients.
8. The method of claim 1, wherein the first taste-testing
characteristic is palatability and the second taste-testing
characteristic is taste quality.
9. The method of claim 1, wherein one or more of the first and/or
second taste-testing characteristics is selected from the group
consisting of bitter, sweet, salty, umami, sour, spicy, minty,
cool, metallic, chemesthetic, mouth-feel, appetitiveness,
aversiveness, palatability, quality, and a combination of same.
10. The method of claim 1, wherein the multidimensional response
grid further comprises a third dimension indicating a third
taste-testing characteristic and a fourth dimension indicating a
fourth taste-testing characteristic.
11. The method of claim 10, wherein one or more of the first,
second, third and/or fourth taste testing characteristics is
selected from the group consisting of bitter, sweet, salty, umami,
sour, spicy, minty, cool, metallic, chemesthetic, mouth-feel,
appetitiveness, aversiveness, palatability, quality, and a
combination of same.
12. The method of claim 1, wherein less than 200 .mu.l of each of
the plurality of samples are provided to the human subject.
13. The method of claim 1, wherein less than 100 .mu.l of each of
the plurality of samples are provided to the human subject.
14. The method of claim 1, wherein the subject's response is a
result of operant conditioning.
15. The method of claim 1, wherein the subject is not aware of the
sample ingredients being analyzed.
16. The method of claim 1, wherein the taste profile is used to
identify a concentration of an ingredient at which aversive taste
is perceived.
17. The method of claim 1, wherein the taste profile is used to
identify a preferred concentration of one or more ingredients in
the sample.
18. The method of claim 1, further comprising step (e). changing a
single ingredient in the sample and then repeating steps (a)
through (d) in order to generate a second taste profile.
19. A method of measuring responses from a human subject to test
stimuli comprising: (a) providing a control stimulus to a human
subject; (b) recording a single-touch response to the stimulus by
the subject on a user interface comprising a touch screen, wherein
the touch screen comprises a visible or invisible multidimensional
response grid comprising a first dimension indicating a first
taste-testing characteristic and a second dimension indicating a
second taste-testing characteristic, wherein the response grid is
configured to indicate, upon a single touch thereof, a level of the
first and the second taste-testing characteristics present in a
taste testing sample; (c) rewarding the subject if the single-touch
response accurately identified a correct response to the control
stimulus; (d) repeating steps (a)-(c) with additional control
stimuli until the subject has been trained to consistently provide
the correct single-touch response to stimuli that vary in the
different characteristics of each control stimulus; (e) providing a
test stimulus to the human subject; (f) recording a single-touch
response to the stimulus by the subject on the multidimensional
response grid of the touch screen; (g) rewarding the subject; (h)
correlating the response to the test stimulus; and (i) repeating
steps (e)-(h) with additional test stimuli.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] The present Application is a continuation of U.S. patent
application Ser. No. 15/017,294, filed Feb. 5, 2016, which is a
continuation of PCT Patent Application No. PCT/US2014/050155 filed
7 Aug. 2014, which claims the benefit of U.S. Provisional
Application Ser. No. 61/863,242 filed 7 Aug. 2013, the entirety of
each of which is herein incorporated by reference.
FIELD
[0002] Provided herein are methods of recording objective responses
of a subject to stimuli, and devices and user interfaces (UI) for
use therewith. In particular, the present invention provides UIs
that allow a user to record objective multivariable responses to
stimuli, devices comprising such UIs, and methods of using such UIs
and devices to assess the characteristics of a sample or
product.
BACKGROUND
[0003] When designing a product, or conducting market research, it
is useful to gain an accurate and objective measure of the
qualitative and/or quantitative reactions of a subject (e.g., a
human subject) to a given product. For example, human taste testing
is performed to obtain a measure of taste quality and/or
palatability of test samples (e.g., foods, beverages,
pharmaceuticals, nutriceuticals, etc.). Human taste testing
typically requires large amounts of sample and large numbers of
trained subjects in order to generate statistically relevant data.
Testing conventionally uses 20-40 or more test subjects (e.g.,
human subjects) per test panel with each subject evaluating (e.g.,
consuming) a large amount of sample per analysis (e.g., 20, 30, 40
or more milliliters of sample solution). Therefore, generation of a
working/testable amount of test sample needed for evaluation has
remained a significant challenge. For example, a taste-active
compound that is active in the mM range might need to be scaled to
10-100s of grams for testing, which can be very costly, especially
if the test article is a natural product. Human taste testing
therefore remains time and resource intensive. Furthermore, due to
predominant reliance on subjective verbal reports or rating scales
for test measurement, human taste testing has been notoriously
variable and inaccurate. Similar inefficiencies and inaccuracies
exist for other types of human assessment testing as well.
[0004] Moreover, human taste testing has stagnated into a structure
of testing and measurement that progressed from psychophysical
methods originating over 100 years ago with little innovation
since.
SUMMARY
[0005] Provided herein are methods of recording objective responses
of a subject to stimuli, and devices and user interfaces (UI) for
use therewith. In particular, the present invention provides UIs
that allow a user to record objective multivariable responses to
stimuli, devices comprising such UIs, and methods of using such UIs
and devices to assess the characteristics of a sample or product.
The present invention allows for improved accuracy and/or precision
of testing, enables measurements to be achieved through objective
means (not relying on verbal reports, rating scales, or subjective
perceptions), and the accumulation of statistically relevant
information from a small cohort of subjects (e.g., about 100, about
90, about 80, about 70, about 60, about 50, about 40, about 30,
about 20, about 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1,
or ranges therein) using small amounts of test sample/compound
(e.g., 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50-70, 70-90, 100 or
more fold less than the amount of test sample/compound
conventionally used), and/or provides the capability of high
throughput testing. In some embodiments, test samples are of an
appropriate size for the particular sample (e.g., 50 .mu.l, 100
.mu.l, 150 .mu.l, 200 .mu.l, 250 .mu.l, 300 .mu.l, 350 .mu.l, 400
.mu.l, 450 .mu.l, 500 .mu.l, 600 .mu.l, 700 .mu.l, 800 .mu.l, 900
.mu.l, 1 ml, 1.5 ml, 2 ml, 2.5 ml, 3 ml, 3.5 ml, 4 ml, 4.5 ml, 5
ml, 6 ml, 7 ml, 8 ml, 9 ml, 10 ml, or more, or ranges or volumes
therein.)
[0006] For example, in some embodiments, the present invention
provides systems and/or devices for taste testing (e.g., human
taste testing) comprising: (a) a touch screen; (b) an automated
pipette component; and (c) a sample source. In some embodiments,
the device further comprises a reward component (e.g., hopper). In
some embodiments, the touch screen comprises a recordation grid. In
some embodiments, the recordation grid is displayed on the touch
screen. In some embodiments, the recordation grid is not viewable
on the touch screen. In some embodiments, a first dimension of the
grid corresponds to a first taste-testing characteristic and a
second dimension of the grid corresponds to a second taste-testing
characteristic. The invention is not limited by the number of
sample characteristics measured and/or dimensions integrated into
the grid (or matrix). Indeed, the grid (or matrix) may comprise, 2,
3, 4, 5, 6, 7 or more dimensions (e.g., with each dimension
corresponding to or correlating with a characteristic of the
sample). In some embodiments, the first taste-testing
characteristic is palatability and the second taste-testing
characteristic is taste quality. In some embodiments, the automated
pipette component is configured to withdraw a sample from the
sample source and to deliver the sample to a test subject. In some
embodiments, the automated pipette component is configured to
deliver sample to a test subject positioned in front of the touch
screen. In some embodiments, a device further comprises a processor
component and a memory component. In some embodiments, the
processor directs the automated pipette component to deliver a
first sample from the sample source to a test subject. In some
embodiments, the processor identifies contact of the touch screen
by the test subject as a taste-test response. In some embodiments,
the taste-test response is recorded in the memory and correlated to
the first sample. In some embodiments, sample delivery, contact
identification, recordation, and correlation are repeated for one
or more additional samples (e.g., 2.sup.nd sample, 3.sup.rd sample
. . . 10.sup.th sample . . . 50.sup.th sample . . . 100.sup.th
sample, or more). In some embodiments, the sample source is a
microtiter plate. The invention is not limited by the number of
samples or by the type of plate used to house the samples. For
example, in some embodiments, the microtiter plate is a 6-, 8-,
12-, 16-, 24-, 32-, 58-, 64-, 96-, 384- or more well plate
comprising 6, 8, 12, 16, 24, 32, 48, 64, 96, 384, or more different
samples. In some embodiments, the sample source comprises one or
more vials, tubs, cups, tubes, channels, microfluidic channels,
plates, etc. The device may further comprise wireless capabilities
that transmits taste-test responses over a wireless network to a
remote storage component. Data present in memory component and/or
the remote storage component may be accessed and analyzed at any
time after testing has been completed.
[0007] In certain embodiments, the present invention provides
systems for taste testing (e.g., human taste testing) comprising:
(a) a recordation component; and (b) a sample delivery component.
The recordation component may be electronic (e.g., digital (e.g.,
touch screen) or analog) or manual (e.g., paper or other markable
material). In some embodiments, the recordation component comprises
a recordation grid. The grid may be viewable by a subject or
virtual (e.g., not readily visible). In some embodiments, a first
dimension of the grid corresponds to a first taste-testing
characteristic and a second dimension of the grid corresponds to a
second taste-testing characteristic. The invention is not limited
by the number of sample characteristics measured and/or dimensions
integrated into the grid (or matrix). Indeed, the grid (or matrix)
may comprise, 2, 3, 4, 5, 6, 7 or more dimensions (e.g., with each
dimension corresponding to or correlating with a characteristic of
the sample). In some embodiments, the first taste-testing
characteristic is palatability and the second taste-testing
characteristic is taste quality. In some embodiments, the sample
delivery component is configured to provide a test subject with
sample. A sample delivery component may be a delivery pipette, a
straw, cup, tube, glass, syringe, card, channel, etc. In some
embodiments, a test subject manually selects the delivery component
and obtains the sample. In other embodiments, the delivery
component automatically provides the test subject with a sample. In
some embodiments, an automated delivery component is configured to
deliver sample to a test subject positioned in front of the
recordation component. In some embodiments, the delivery component
transfers sample from a sample source to a test subject. In some
embodiments, a processor directs the automated delivery component
to deliver a first sample from the sample source to a test subject.
In some embodiments, the processor identifies contact of the
recordation component by the test subject as a taste-test response.
In some embodiments, the taste-test response is recorded in a
memory component and correlated to the first sample. In some
embodiments, sample delivery, contact identification, recordation,
and correlation are repeated for one or more additional samples
(e.g., 2.sup.nd sample, 3.sup.rd sample . . . 10.sup.th sample . .
. 50.sup.th sample . . . 100.sup.th sample, or more). In some
embodiments, the sample source is a microtiter plate; a series of
vials, cups, wells, tubes, etc.; a microfluidic device; etc. In
some embodiments, a sample source comprises a single vessel, well,
container, etc. for each test sample to be given to a subject
(e.g., each vessel, well, container, etc. is accessed only once).
In some embodiments, a sample source comprises one vessel, well,
container, etc. for each type of sample to be given to a subject
(e.g., the vessel, well, container, etc. is re-accessed for repeat
trials). The invention is not limited by the number of samples or
by the type of source used to house the samples. For example, in
some embodiments, the sample source is a 6-, 8-, 12-, 16-, 24-,
32-, 48-, 64-, 96-, 384- or more well plate comprising 6, 8, 12,
16, 24, 32, 48, 64, 96, 384, or more different samples (or ranges
therein). A system may further comprise wired and/or wireless
capabilities to transmit test responses over a network (e.g.,
wireless network) to a remote storage component (e.g., a data
server). Data present in memory component and/or the remote storage
component may be accessed and analyzed at any time after testing
has been completed.
[0008] In some embodiments, the present invention provides methods
of conducting human sample testing (e.g., taste testing)
comprising: (a) delivering a sample from a sample source to a
subject positioned in front of a recordation component (e.g., touch
screen); (b) recording of a single-touch response to the sample by
the subject on the recordation component (e.g., touch screen); (c)
correlating the single-touch response to the sample and saving the
response in a memory component; (d) repeating steps (a)-(c) for one
or more additional samples. In some embodiments, the sample source
comprises a microtiter plate. The invention is not limited by the
number of samples or by the type of plate used to house the
samples. For example, in some embodiments, the microtiter plate is
a 6-, 8-, 12-, 16-, 24-, 32-, 48-, 64-, 96-, 384- or more well
plate comprising 8, 16, 32, 64, 96 or more different samples. In
some embodiments, the sample is delivered by an automated pipette
component (or other suitable sample delivery component). In some
embodiments, the automated pipette component withdraws a sample
from the sample source and delivers it directly to the mouth of a
subject. In some embodiments, the automated pipette component
comprises a mobile arm, micropipette, and disposable tip. In some
embodiments, the disposable tip is replaced or washed between the
sample and each additional sample. In some embodiments, the mobile
arm: (i) adopts a first position to place the disposable tip
attached to the pipette in the appropriate position for withdrawing
the sample from the sample source; and (ii) adopts a second
position to place the disposable tip attached to the pipette in the
appropriate position for delivering the sample to the subject. In
some embodiments, the mobile arm (iii) adopts a third position to
eject the disposable tip into a waste component. In some
embodiments, the mobile arm repeats steps (i) through (iii) for
additional samples. In some embodiments, the mobile arm adopts a
position to wash the tip (e.g., so that it can be used for more
than one sample (e.g., used continuously from trial to trial) prior
to being ejected into a waste component).
[0009] In some embodiments, the recordation component (e.g., touch
screen) comprises a response field, wherein a first dimension of
the field corresponds to a first characteristic desired to be
measured with regard to the sample (e.g., a first taste-testing
characteristic) and a second dimension of the field corresponds to
a second characteristic desired to be measured with regard to the
sample (e.g., a second taste-testing characteristic). The invention
is not limited by the type of taste testing characteristics
measured. Indeed, any and all characteristics related to taste may
be measured including, but not limited to, bitter, sweet, salty,
umami, sour, watery, etc. Further characteristics may comprise any
taste that can result from a constellation of tastes, spicy, minty,
cool, metallic, chemesthetic, mouth-feel, appetitiveness,
aversiveness, etc.
[0010] In some embodiments, the first taste-testing characteristic
is palatability and the second taste-testing characteristic is
taste quality. Palatability is the degree to which a person or
animal likes what it tastes, ranging from appetitive to aversive.
In operational terms, palatability can be quantified as some
measure of the likelihood of ingestion. When a subject is trained,
using the training methods described herein, a subject's response
to a stimulus provides an objective measure of palatability, not
influenced by the subjective opinions of the subject. Taste quality
is the degree to which something tastes like something else (e.g.,
sucrose-likeness). Taste quality is a comparison between one taste
stimulus and a second, often standard, taste stimulus that is
recognizable or remembered from previous exposure (e.g., memory or
from training). Operationally, taste quality can be quantified as
the similarity or disparity between two or more taste stimuli. When
a subject is trained, using the training methods described herein,
a subject's response to a stimulus provides an objective measure of
taste quality, not influenced by the subjective opinions of the
subject. In some embodiments, a single-touch response to a sample
(e.g., on a touch screen display or grid) indicates both a first
dimension and second dimension response to the sample. For example,
in some embodiments, the single-touch response indicates the
subject's response to the palatability and taste quality of the
sample.
[0011] In another embodiment, the present invention provides
methods of measuring objective responses from a subject to a test
stimulus (e.g., a test compound or sample) comprising: (a)
providing a control stimulus (e.g., a control compound or sample)
to a subject; (b) recording a single-touch response to the control
stimulus by the subject on a multi-dimensional (e.g., 2, 3 or more
dimensional) response field, wherein each dimension represents a
different characteristic of the test stimulus (e.g., a test
compound or sample); (c) rewarding the subject if the single-touch
response accurately (or lesser reward for nearly accurately)
identified a correct response to the control stimulus; and (d)
repeating steps (a)-(c) with additional control stimuli until the
subject has been trained to consistently provide the correct
single-touch response to control stimuli that vary in the different
characteristics of the test stimulus (e.g., a test compound or
sample). In some embodiments, the method further comprises (e)
providing a test stimulus to the human subject; (f) recording a
single-touch response to the test stimulus by the subject on the
multi-dimensional response field; (g) correlating the response to
the test stimulus; and (h) repeating steps (e)-(g) with additional
test stimuli. In some embodiments, the single-touch response
indicates independent scores for each characteristic. The invention
is not limited by the characteristic of a test stimulus tested.
Indeed, any type of characteristic of a test stimulus that can be
perceived by a subject may be measured. In some embodiments, the
test stimulus is a gustatory stimulus (e.g., a taste sample). In
some embodiments, the different characteristics are palatability
and taste quality. In other embodiments, characteristics such as
bitter, sweet, salty, umami, sour, watery, or any novel taste that
can result from a constellation of tastes, spicy, minty, cool,
metallic, chemesthetic, mouth-feel, appetitiveness, aversiveness,
palatability, and/or taste quality are tested and/or measured. In
some embodiments, one or more of the control stimuli are selected
from sucrose, quinine, NaCl, citric acid, licorice, and
strevioside. The invention is not limited by the type of
characteristics of a test stimulus measured utilizing the methods
disclosed herein. For example, in some embodiments, the control
stimuli are visual, auditory, tactile, and/or olfactory stimuli
that are utilized in the methods disclosed herein to measure the
visual, auditory, tactile, and/or olfactory characteristics of a
test stimulus.
[0012] In some embodiments, the present invention provides devices
for measuring objective responses from a subject to test stimuli
comprising: (a) a sample presentation component that exposes a
subject to a stimulus; and (b) a response field comprising a first
dimension corresponding to a first characteristic of the stimulus
and a second dimension corresponding to a second characteristic of
the stimulus, wherein the subject uses a single touch on the
response field to indicate a response to the stimulus. In some
embodiments, the response field is presented on a touch screen. In
some embodiments, the touch screen displays a recordation grid. In
some embodiments, the device further comprises a processor
component and a memory component. In some embodiments, the
processor directs the sample presentation component to obtain the
sample and deliver the sample to the subject. In some embodiments,
the sample is obtained from the memory component or a physical
sample source. In some embodiments, the processor identifies
contact of the response filed by the subject as a response. In some
embodiments, the response is recorded in the memory and correlated
to the sample. In some embodiments, the device further comprises
wireless sending and receiving capabilities that transmits
responses over a wireless network to a remote storage component.
Data present in a memory component and/or remote storage component
may be accessed and analyzed at any time after measuring responses
has been completed.
[0013] In some embodiments, any number of samples (e.g., of
appropriate size and/or volume) are provided by any appropriate
mechanism. Mechanisms of sample are not limited to automated
pipettes. Delivery components may comprise automated or manual
components. In some embodiments, a delivery component comprises a
pipette, straw, tube, cup, plate (e.g., for solid samples) syringe,
vial, card (e.g., for scent samples), etc. A delivery component may
be stationary or dynamic (e.g., automated or manual movement).
[0014] In some embodiments, methods of testing are provided with
multiple rounds of assessment. For example, a subject is exposed to
a stimulus in a first round of testing and based on the subject's
objective response to one or more characteristics of the sample,
the sampele is advanced to a subsequent round of testing. For
example, a subject may be exposed to a sample (e.g., tastes it) and
responds (e.g., on x/y axis) according to one or more
characteristics (e.g., taste quality and palatability). In some
embodiments, the response reflects a behavioral or sensory
relationship not the subjective opinion of the subject. If one or
more of the characteristics exceeds a threshold, the stimulus will
move on to another round of testing. In other embodiments, a
subject may be exposed to a sample (e.g., tastes it) and provide or
emit a positive (e.g., `yes`, or `advance`) or negative (e.g., `no`
or `reject`) response according to one or more characteristics. In
certain embodiments, a subject is exposed to a sample (e.g., tastes
it) and the subject provides or emits a positive (e.g., `yes`, or
`advance`) or negative (e.g., `no` or `reject`) response according
to one or more characteristics, which results in in ranking the
sample (e.g., on x/y axis) according to one or more
characteristics; such a testing round is a combined assessment.
[0015] In some embodiments, a sample is assessed in a single round.
One or more (e.g., 2, 3, 4, 5, 6, 7, 8, or more characteristics may
be assessed per round. In some embodiments, a sample is assessed
over multiple testing rounds. For example, based on the feedback
from a subject or subjects, a sample is (1) discarded, or (2)
advanced to an additional round of testing. In some embodiments,
assessments of a sample are saved whether a sample is advanced or
discarded. In certain embodiments, in a single round (e.g., based
on a single exposure to a sample), a sample is assessed according
to a subject's training for a first characteristic (e.g., taste
quality), and an advancement decision (e.g., 1/0, yes/no, +/-,
etc.) is provided according to a second characteristic (e.g., of
palatability). In some embodiments, based on one or more
assessments per round of testing the sample is advanced to an
additional round.
[0016] In some embodiments, multiple rounds of testing are
performed to assess the characteristics of a sample. Each round may
be performed by the same or different subjects. In each round, the
sample(s) may be assessed according to the same (e.g., taste
quality and palatability) or different (e.g., flavor, palatability,
sweetness, taste quality, etc.) characteristics. In some
embodiments, the same subject performs multiple rounds of testing
(e.g., multiple evaluations). In other embodiments, sample(s are
evaluated using a first subject in one round, and then samples
advanced for additional testing are evaluated using subsequent
subjects (e.g., according to the same or different criteria).
Single-subject testing, multiple-subject testing, or combinations
thereof may be utilized.
[0017] In some embodiments, an assessment of a single sample is
obtained using a single subject. In other embodiments, a subject
assesses multiple samples in a single round of testing (e.g., 2, 5,
10, 15, 20, 25, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130,
140, 150, 160, 170, 180, 190, 200, 250, 300, 400, 500, and values
and ranges therein). In some embodiments, a subject only performs a
single round of testing. In some embodiments, a subject performed
multiple rounds (e.g., 2, 3, 4, 5, 6, 7, 8, or more) of testing. In
some embodiments, all samples are tested in each round. In other
embodiments, some samples are discarded (e.g., based on objective
assessment) in each round, leaving fewer samples in successive
rounds.
[0018] In some embodiments, multiple subjects (e.g., 2, 5, 10, 20,
50, 100, 200, 500, 1000, or ranges therein) objectively assess a
sample in a first round; and based on an average, combined, or
otherwise collective score, the sample is rejected, accepted,
and/or passed to a subsequent round of testing. In some
embodiments, multiple subjects assess multiple samples; in such
embodiments, based on an average, combined, or otherwise collective
assessment, a portion of the samples are rejected and a portion of
the samples are accepted or passed on to an additional round of
testing.
[0019] In some embodiments, a test consists of a single round of
testing (e.g., one subject and one sample, one subject and multiple
samples, multiple subjects and one sample, multiple subjects and
multiple samples). In some embodiments, a test consists of multiple
rounds of testing. In some embodiments, the same subjects assess
each round. In some embodiments, different cohorts of subject
assess each round.
[0020] In some embodiments, provided herein are methods of
measuring objective responses from a human subject to test stimuli,
comprising: (a) providing a test stimulus to the human subject; (b)
recording a positive or negative assessment (e.g., an objective
assessment based on the training methods described herein),
according to the subject's assessment of a characteristic of the
stimuli; (c) repeating steps (a)-(b) with additional test stimuli;
(d) advancing test stimuli that received a positive assessment on
to an additional round of testing. In some embodiments, each
stimulus is also assessed according to at least a second
characteristic. In some embodiments, the additional round of
testing is performed by the same subject, a different subject, or
multiple different subjects.
BRIEF DESCRIPTION OF THE DRAWINGS
[0021] FIG. 1 shows a representation of an exemplary device of the
invention comprising an automated pipette system 1, sample source
plate 2, touch screen 3, and reward hopper or register 4: Panel A:
Pipette automatically draws sample (e.g., 100-300 .mu.l) from a
source plate (e.g., 96-well plate). Panel B: The automated pipette
presents the sample to a subject (e.g., through a port in the front
panel of the workstation).
[0022] FIG. 2 shows a schematic of an exemplary touch screen of the
invention showing response locations recorded for a single subject
in a single hypothetical test in which a variety of samples have
been evaluated for palatability and similarity to a standard of 100
mM Sucrose (e.g., taste quality). Responses to samples that range
in palatability from neutral (represented by water) to highly
palatable are in the top half of the screen and responses to
unpalatable samples are in the lower half. Responses indicating
similarity to sucrose taste appear in the right half, unlike
sucrose in the left half of the screen. For example, licorice might
be regarded as having some sweet characteristics, among other
flavors, but overall regarded as unpalatable.
[0023] FIG. 3 shows a graph depicting results for a single subject
(Subject 7) from an exemplary training module (Exemplary Training
Module 1). Subject was instructed to find the point-carrying
commodities within the field (a Cartesian grid) of a
touch-sensitive monitor using taste stimuli as clues to locations.
The regions of interest (ROIs) were programmed to be associated
with the tastes of 100 mM sucrose (sweet), water (neutral), or 1 mM
quinine (bitter). Concentric ROIs (different shades of gray)
represent ranges of point values for responses made within the
ROIs. Responses made outside of the ROIs resulted in a grayed-out
screen, pause in play, and no points earned. Positive x-axis
represents sweet taste quality, negative x-axis represents bitter
taste quality. Positive y-axis represents palatable (appetitive)
taste, negative y-axis represents aversive taste. Values on axes
are pixels. Data points show locations of touch-responses made on
the monitor following the subject's sampling of sucrose, water, or
quinine. In this session, a total of 25 samples (200 .mu.l volume
each) were randomly presented to the subject.
[0024] FIG. 4 show a graph depicting cumulative points earned by
the subject (Subject 7) in an exemplary training module. Shown are
the points accumulated per trial, with point increments of 1, 10,
or 100. Points were cashed in at the end of the session for
reimbursement at a rate of 1 cent per point.
[0025] FIG. 5 shows graphs depicting the accuracy of a subject's
(Subject 7) responses as a function of trial number in an exemplary
training module. Accuracy was determined by measuring the distance
from the x,y coordinates of the subject's response to those of the
ideal target (in the center of the 100-point ROIs of FIG. 3).
Distance was calculated using the Pythagorean equation, and each
point in the graph represents the value of the distance in pixels
on each trial.
[0026] FIG. 6 shows a graph depicting results for a single subject
(Subject 7) from an exemplary training module (Exemplary Training
module 2). Conditions for training session were similar as those
for the Exemplary Training Module 1, except that two additional
taste stimuli, 100 mM NaCl (salty) and 10 mM citric acid (sour),
were added as test articles--any response made in the left half of
the field (i.e., any y point along the -x axis) following sampling
of the salty or sour stimuli was rewarded with full value (100
points). NaCl was presented on 16 trials, and all other taste
stimuli on 20 trials each, for a total of 96 trials. All samples
were 200 .mu.l volumes. Data shown are averaged results from
Subject 7 in the first Training Module 2 session. Each point
represents the averaged responses to each stimulus presented in
random. Gray boxes in the figure represent the ROIs of highest
point value for bitter, water, and sweet (as depicted in FIG.
3.)
DEFINITIONS
[0027] As used herein, the term "operant conditioning" refers to
training or learning in which a subject's behavior is modified by
its consequences. The response is initially spontaneous (e.g.,
touching a blank response grid after receiving a control sample,
without prior instruction), but subsequent consequences (e.g.,
rewards or punishments (e.g., lack of reward)) reinforce or inhibit
recurrence of that behavior, thereby teaching the subject how to
properly respond. Responses to stimuli, based on operant
conditioning, are objective responses, not biased by subjectivity
of the respondent.
[0028] As used herein, the term "taste" refers to gustatory
perception or sensation produced when a substance in the mouth
reacts chemically with receptors of taste buds.
[0029] As used herein, the term "basic tastes" refer to the five
tastes that human taste buds are able to differentiate among. The
five basic tastes are typically referred to as sweetness, sourness,
saltiness, bitterness, and umami.
[0030] A used herein, the term "flavor" refers to the sensory
impression of a food or other ingestible substance (e.g., beverage,
pharmaceutical, supplement, nutriceutical, etc.), and is determined
primarily by the chemical senses of taste and smell. Temperature,
texture, and irritant may also contribute to overall flavor
perception.
[0031] As used herein, the term "taste quality" refers to the
characteristic of a taste stimulus either being similar or
different from a familiar taste. Taste quality is typically
measured with respect to one basic taste. Comparisons to more
complex tastes (e.g., chocolaty) may also be regarded as a function
of taste quality. In more operational terms, taste quality is the
result of the process of discrimination from or generalization to a
control taste stimulus (e.g., similarity or difference from
sucrose).
[0032] As used herein, the term "palatability" refers to the
property of taste that determines how likable a substance is in the
oral cavity (e.g., how good, or bad, does something taste).
Palatability is a sensory characteristic closely associated with
the nutritive value of food. For example, highly palatable foods
and beverages often are calorie-dense, and as a result tend to be
over-consumed. However, some non-caloric sweeteners used in diet
drinks are considered to be highly palatable as well. Palatability
can be operationally defined as the probability that a food or
beverage will be consumed.
[0033] As used herein, the term "subjective" refers to a response
that is based on the personal opinions, tastes, feelings, biases,
etc. of a subject.
[0034] As used herein, the terms "objective" refers to a response
representing observable facts, and not based on the personal
opinions, tastes, feelings, biases, etc. of a subject.
DETAILED DESCRIPTION
[0035] Provided herein are methods of recording objective responses
of a subject to stimuli, and devices and user interfaces (UI) for
use therewith. In particular, the present invention provides UIs
that allow a user to record objective multivariable responses to
stimuli, devices comprising such UIs, and methods of using such UIs
and devices to assess the characteristics of a sample or
product.
[0036] In some embodiments, methods and systems are provided for
obtaining objective responses from a human subject or subjects,
based on stimuli. In some embodiments, the methods do not rely on a
subject providing or describing his/her own subjective perception
of the stimuli. Rather, a subject is trained using control stimuli
to respond to a set (e.g., range) of stimuli with a corresponding
set (e.g., range) of responses. For example, a subject is trained
using control stimuli that reflect various values along a range for
a particular characteristic; then, when a subject is given a test
stimuli, the subject can accurately and objectively place the
stimuli along the range for that characteristic (e.g., even if the
subject has not been made aware of the identity of the particular
characteristic). In some embodiments, the subject is not
consciously aware of what characteristics he/she is responding to,
but rather has been conditioned to objectively provide responses.
After such training, when a test stimulus is provided, the
subject's response is an objective assessment of the
characteristic, based on the training, not biased by subjectivity.
The subject's trained response is based on the subject's ability to
discern and distinguish the characteristic(s) of the stimuli (a
property of the subject's nervous system, not a reflection of the
subject's judgment).
[0037] In certain embodiments, provided herein are methods of
recording responses of subjects to gustatory stimuli (e.g., flavor
stimuli), and devices and UI's for use therewith. In particular
embodiments, UIs are provided that allow a subject (e.g., user,
test subject) to record multivariable responses (e.g., taste
quality and palatability) to received flavor stimuli (e.g., samples
of varying sweetness, sourness, saltiness, bitterness, umami,
etc.), devices comprising such UIs, and methods of using such UIs
and devices to assess the flavor/taste/palatability of a product
(e.g., ingestible product (e.g., food, beverage, flavoring,
medicine, etc.)). For example, in some embodiments, the invention
provides devices and methods to train a subject (e.g., by operant
conditioning) to discriminate various characteristics (e.g.,
sweetness, sourness, bitterness, umami, palatability, tastiness,
texture, etc.) of a taste-test stimulus (e.g., a test sample or
compound). In particular embodiments, a subject rates (e.g., from
low to high) the characteristics of the taste-test stimulus/sample.
In particular embodiments, a subject rates (e.g., from low to high)
the taste and palatability of the sample. In some embodiments, the
subject is not aware of the characteristics being tested, but
provides a response consistent with his/her training (e.g., operant
conditioning). In some embodiments, the subject is aware of the
characteristics being tested, but provides a response consistent
with his/her training (e.g., operant conditioning).
[0038] However, the invention is not limited to measuring and
testing characteristics of taste-test samples. Indeed, any type of
characteristic of a test stimulus can be measured utilizing the
devices and methods disclosed herein. For example, in some
embodiments, visual, auditory, tactile, and/or olfactory
characteristics of a test sample are measured utilizing the devices
and methods disclosed herein.
[0039] In some embodiments, samples are delivered to a subject in
aliquots (e.g., less than 10 ml, less than 5 ml, less than 1 ml,
less than 500 less than 200 .mu.l, 100-200 .mu.l, less than 100
.mu.l). In some embodiments, samples are delivered to a subject by
means of an automated pipette system or component (See, e.g., FIG.
1, element 1). Such small volumes (e.g., along with short sampling
times) reduce the occurrence of desensitization. In some
embodiments, a subject is capable of testing more samples than is
conventionally possible due to the reduced sample volume being
tested (e.g., increasing the speed or pace of sampling). In such
embodiments, a pipette withdraws (or already contains) the aliquot
(e.g., from a microtiter plate (e.g., 96-well plate, FIG. 1,
element 2)) and automatically dispenses the sample for the subject
(e.g., directly into the mouth of a subject). Upon receiving the
sample, the subject records a response/reaction/impression on a UI
of the invention. In some embodiments, the subject's responses are
recorded on a touch screen with a grid (See, e.g., FIGS. 1 and 2,
element 3; the grid may or may not be apparent to the subject). In
some embodiments, the response pattern has two dimensions. In one
embodiment of the invention, the measure of taste quality (or any
other first characteristic) is recorded based on the location of
the subject's touch in a range along the x-axis (e.g., with low
taste quality (or perceived low level of first characteristic)
represented by touches recorded on the far left (e.g., signifying
highest degree of disparity to a taste standard) and high taste
quality (or perceived high level of first characteristic) on the
far right (e.g., signifying highest degree of similarity to a taste
standard)). Likewise, palatability (or any other second
characteristic) is recorded based on the location of the subject's
touch in a range along the y-axis (e.g., with touches at the top of
the screen signifying highest palatability (or perceived high level
of second characteristic) and touches at the bottom of the screen
signifying lowest palatability (or perceived low level of second
characteristic)). In some embodiments, there is only one touch
response per sample (e.g., constituting a single trial). Thus,
according to one embodiment of the invention, a touch in the
uppermost right-hand corner of the screen will indicate highest
degree of similarity to the standard and maximal palatability,
whereas touches in the lowermost left-hand corner are both
maximally aversive and unlike the taste of the standard. In some
embodiments, the response pattern can range along either or both
axes to indicate varying degrees of similarity and
palatability.
[0040] Methods and devices described herein present multiple
advantages over conventional sample testing. For example, a trial
with a single subject can be used to test many samples (e.g.,
>10 . . . >20 . . . >30 . . . >40 . . . >50 . . .
>60 . . . >70 . . . >80 . . . >90 . . . >100 . . .
>110 . . . >120 . . . >130 . . . >140 . . . >150 . .
. >200, or more). In some embodiments, increased rapidity of
sampling and/or reduced volume of samples allows for increase in
number of samples and/or decreased time for trial. In some
embodiments, fewer subjects are required for testing because a
single subject can test more samples using the methods described
herein.
[0041] In some embodiments, a reward system makes testing more
enjoyable for the subject allowing them to reasonably continue
testing more samples and/or for a longer duration. In some
embodiments, "gamification" of the test is achieved, for example,
through a weighted-reward strategy in which rewards are
differentiated by quality of response. The degree of accuracy in
performing a specific response is awarded with symbols or icons
representing different values (e.g., points, achievement badges,
advancement through a progression of levels of skill, virtual
currency, or actual commodities of differing values, such as
money). Additionally, in certain embodiments, the subject engages
the test through an account with a self-chosen username and
password, or avatar. In some embodiments, rewards for responses
during the training phase and during the testing phase (e.g., for
test samples or control samples) are varied according to the
precision/accuracy of the response. In certain embodiments, auto
shaping is used to vary the requirements for an acceptable answer
as the trial progresses (e.g., monitored by responses to control
samples during the testing phase). In some embodiments, rewards
decrease or increase in magnitude or attractiveness as the
subject's performance (monitored by control samples during the
training or testing phase) declines or improves.
[0042] In some embodiments, the devices and methods described
herein provide one or more of automated, high-throughput,
statistically significant, objective, data-driven, mobile testing.
For example, using a device and methods of the invention, a subject
is able to evaluate a large number of different samples (e.g., 10,
15, 20, 25, 30, 35, 40, 45, 50, 75, 100 or more) different samples
in a relatively short period of time (e.g., approximately 1-5
minutes or less, 5-10 minutes, 10-20 minutes, 20-30 minutes, 30-40
minutes, 30-50 minutes, 30-60 minutes, or 60-90 minutes). For
example, utilizing devices and methods of the invention, a subject
can evaluate 20 different samples in approximately 5 minutes or
less, or 100 samples in 30 to 60 minutes or less.
[0043] Thus, the present invention makes possible the generation of
relatively large datasets using only one, two or a few subjects for
a particular analysis (e.g., taste analysis) that have heretofore
not been possible. For example, conventional screens (e.g., taste
tests) with human subjects has traditionally required relatively
large numbers of subjects (e.g., 20-60) and only one, two, or a few
different samples are able to be evaluated in a test. Thus, in some
embodiments, the devices and methods of the invention are utilized
for screening (e.g., primary screening) of libraries of samples
(e.g., chemical or natural product libraries (e.g., for taste
activity (e.g., by human subjects))) that have heretofore remained
unavailable or unachievable.
[0044] Datasets generated utilizing the devices and methods of the
invention allow predictive model building (e.g., of taste function)
through curve-fitting analyses. For example, non-linear regression
can be used to mathematically and rigorously define the
relationship, for example, between concentration of a taste
stimulus and the taste sensation evoked in a subject (e.g., tested
and recorded utilizing the devices and methods described herein).
The large, chemosensory datasets made available utilizing the
devices and methods disclosed herein may be utilized for trend
analyses (e.g., by linear, nonlinear, multivariate, simple,
Bayseian, least squares, or polynomial regression) that predict
future performance (e.g., of taste-based products) in larger groups
or in the marketplace. These capabilities are not available or not
achievable with conventional methods (e.g., of taste measurement),
which require large numbers of subjects that evaluate only one, two
or a few different samples per test. Because of the low throughput
of data collection, the heretofore available conventional taste
tests are dependent on statistical hypothesis-testing (e.g., ANOVA,
Chi-squared tests, t-tests, or any non-parametric tests such as
Kruskal-Wallis ANOVA, Mann-Whitney U, Wilcoxon Rank Sum, or Cohen's
Kappa tests). In further embodiments, devices and methods of the
invention make possible the tracking and recording of the
responsiveness (e.g., taste responsiveness) of individual subjects
over a period of time (e.g., over hours, days, weeks, months or
years).
[0045] In certain embodiments, the methods and device of the
invention reduce the number of subjects conventionally required for
sample testing. In some embodiments, the number of subject is the
same as conventional testing, but the number of data points is
increased. The methods and devices allow the testing to be analyzed
in an objective, data-driven manner. For example, devices and
methods of the invention make possible few subjects (e.g., 1-10,
2-8, 3-4, etc.) generating many data points (e.g., 100-1000)
instead of many subjects (e.g., 20-60) generating relatively few
data points (e.g., 40-120). The present invention therefore makes
available large sets of data (e.g., large data sets (e.g., with
consistency among the sets due to the data being generated from a
relatively small set of subjects)) that are amenable to regression
analysis (e.g., predictive modeling, Bayesian statistics, etc. for
example, by linear, nonlinear, multivariate, simple, Bayseian,
least squares, or polynomial regression.)
[0046] For control trials, the subject receives a reward (e.g.,
money or other tangible good) for "correct" responses (e.g., those
that are within a certain range of the expected response). A
"correct" response in a sweet taste discrimination, for example,
would be on the far right side near the top of the screen after a
trial of 300 mM sucrose (e.g., high taste quality and high
palatability), whereas a correct response for quinine would be in
the lower left-hand corner (e.g., low taste quality and low
palatability). In some embodiments, a reward will be automatically
dispensed by means of an automated hopper within easy visual
detection by the subject (See, e.g., FIG. 1, element 4).
Alternatively, in some embodiments, a representative system, such
as a point tally (or other symbol or means of translating value)
provides reward for "correct" answers. In certain embodiments, the
subject understands that a high point tally will translate to
remuneration at the close of the test session. In some embodiments,
a user can track success (e.g., visually).
[0047] The present invention makes possible conducting trials in
which human subjects record their responses (e.g., multivariable
responses) to taste stimuli by touching a UI (e.g., touch screen).
In some embodiments, subjects are told to touch anywhere on the
screen, and are not informed of the contingencies for reward, the
maximal number of trials, or a specified trial or session duration.
In other embodiments, subject are instructed as to one or more of
the contingencies for reward, the maximal number of trials,
specified trial or session duration, etc. In some embodiments, all
or a portion of a training session is conducted by operant
conditioning. In some embodiments, all or a portion of a training
session proceeds by successive approximation. For example, the
subject is initially rewarded for responses to standard positive
controls (e.g., sucrose, water, and/or quinine, citric acid, NaCl,
glutamate, capsaicin, mustard oil, oleocanthal, menthol) that are
made in a correct quadrant of a UI, then subsequently only in the
correct portion of the quadrants, then subsequently only within a
specified spot for each control in their respective quadrants. Once
the response patterns for the controls satisfy a determined
criterion (e.g., suitable accuracy and/or precision), then
additional taste controls and/or test samples are incorporated into
the trial. In some embodiments, additional controls (e.g., sucrose,
water, and/or quinine, citric acid, NaCl, glutamate, capsaicin,
mustard oil, oleocanthal, menthol) are utilized, with rewards, to
refine a subject's ability to accurately respond to known or
control samples. The invention provides a UI in which responses to
specific controls will distribute along the x and y axes in a
manner that is reproducible and consistent between users (e.g., if
sucrose is used as a standard discriminatory cue, responses to
water, quinine and NaCl will distribute along a far left y-axis,
and sucrose responses will occur in the upper right-hand corner of
the touch screen (See, e.g., FIG. 2)).
[0048] The devices and methods of the invention are configured, in
some embodiments, such that during training sessions only "correct"
responses are rewarded, whereas during test sessions, any response
made during a trial with a test sample will be rewarded. In some
embodiments, a goal of this method is to establish a rule for
responding without verbal instruction from the test operator. Under
these conditions, the subject will gain only a probabilistic
comprehension of a rule or rules that could dictate the reward
contingencies. Under such conditions, subjects may find themselves
guessing the rules but will never know them with certainty. In some
embodiments, additional control samples are administered (e.g.,
periodically, randomly, etc.) during testing phase to ensure
continued accuracy and/or precision of responses (e.g., maintenance
of operate conditioning). In some embodiments, rewards for
testing-phase control samples are only given for "correct"
responses. In some embodiments, failure to provide a correct
response for one or more (e.g., successive) testing-phase control
samples results in one or more of cessation of testing, return to
training phase, or flagging of the trial. In other embodiments,
failure to make a correct response for a control results in no
reward on that trial. In still further embodiments, failure to make
a correct response for a control results in a point (or other
symbol or means of translating value) being removed from the
subject (e.g., from the subjects total accrued value or tally).
[0049] Although embodiments of the present invention find use in a
wide range of testing situations (e.g., market research, product
development, etc.), particular embodiments related to high
throughput testing of subject reactions (e.g., taste quality and
palatability) to flavor stimuli have been described above and are
highlighted throughout in greater detail herein. These embodiments
should be viewed as exemplary, and the characteristics highlighted
herein should be understood to apply to broader categories of
testing (e.g., visual, auditory, tactile, and/or olfactory
characteristics of a test stimulus/sample).
[0050] In some embodiments, subjects are trained to discriminate,
for example, two or more characteristics of a sample. The samples
are delivered to a subject under appropriate conditions to allow
the subject to experience a reaction (e.g., gustatory, visual,
auditory, tactile, olfactory). In some embodiments, a sample
delivery component (e.g., pipette, video screen (e.g., depicting
visual stimuli), hopper (e.g., containing a physical object),
speaker, etc.) delivers the sample. In some embodiments, once the
sample has been introduced to the subject, the subject enters a
response to the sample on a user interface (e.g., GUI). In some
embodiments, the UI is displayed on a touch-responsive screen. In
certain embodiments, the UI comprises a multi-dimensional grid
(See, e.g., FIGS. 1 and 2, element 3). In certain embodiments, the
measure of a first characteristic is recorded by touching the
screen in a range along the x-axis (e.g., low-degree of the first
characteristic on the far left and high-degree of the first
characteristic on the far right), and the measure of a second
characteristic is recorded by touching the screen in a range along
the y-axis (e.g., low-degree of the second characteristic on the
far left and high-degree of the second characteristic on the far
right). In such embodiments, a single touch on the grid indicates
the user's response to the degree of the first and second
characteristics of a sample. In some embodiments, there is only one
touch to the UI per sample (constituting a single trial). In this
embodiment, a touch in the uppermost right-hand corner of the
screen indicates highest degree of both characteristics. Touches in
the lowermost left-hand corner indicate the lowest degree of a
characteristic. The response pattern can range along either or both
axes to indicate varying degrees of the characteristics. The
present invention is not limited to the above definitions for the
UI. The range along the x-axis and/or y-axis can be defined in a
suitable manner for the desired characteristic.
[0051] In some embodiments, subjects receive training in how to
record responses. In some embodiments, known stimuli and/or control
stimuli are provided and a subject's recorded responses thereto are
used to calibrate the response field. In other embodiments, a
subject is provided a control stimulus and then directed to the
corresponding response on the UI. In some embodiments, a user is
tested with control stimuli to ascertain whether a subject's test
reactions are consistent with the training. In some embodiments, a
subject is rewarded for consistent answers. In some embodiments, a
subject is trained by operant conditioning. For example, the
subject receives a sample and then reacts to the sample with a
random reaction on the UI. If it is a "correct" response, the
subject will receive a "reward." This training continues and the
subject will learn how to respond to the control stimuli in order
to receive the reward. In some embodiments, for control trials, the
subject will receive a reward (e.g., money or other tangible good
(e.g., a silver dollar)) for "correct" responses. A correct
response at judging the characteristics X and Y for control sample
A might, for example, be on the far right side near the top of the
screen (e.g., high in both characteristics X and Y), whereas a
correct response for control sample B would be in the lower
left-hand corner (e.g., low in both characteristics X and Y). In
some embodiments, once a subject correctly responds to extreme test
controls, like A and B above, more varied and moderate controls are
tested. For example, a control sample that is low in characteristic
X but moderate in characteristic Y would be correctly recorded by a
touch on the far left, but in the middle vertically. In some
embodiments, a subject is trained until the subject can
consistently record accurate and precise answers to a variety of
control samples (e.g., a predefined panel of control samples (e.g.,
high X and high Y, high X and low Y, low X and low Y, low X and
high Y, moderate X and moderate Y, moderate X and high Y, moderate
X and low Y, low X and moderate Y, high X and moderate Y, and
intermediate samples there between). In some embodiments, precise
and accurate responses are those within about 50% (e.g., <50%,
<40%, <30%, <20%, <15%, <10%, <5%, <2%,
<1%, etc.) of an axis distance from the correct location. Once a
subject exhibits consistent ability to accurately and/or precisely
respond to control stimuli, the training phase ends and the testing
phase begins. In some embodiments, the subject is unaware of this
transition.
[0052] In some embodiments, rather than training a subject, the
device, user interface, software, or processor is `trained` to
understand a pattern to the subject's responses to control
standards. The subject records responses to a series of control
sample. The system is then calibrated according to those responses.
In some embodiments, a subject may then be rewarded for accurate
and precise responses according to the subject-calibrated scale. In
certain embodiments, combinations of the above training methods are
utilized. Modifications to these training methods are understood to
be within the scope of the invention.
[0053] In some embodiments, once a subject has been trained to
precisely and accurately record a response to a variety of control
samples (e.g., a predefined panel), training ends and sample
testing begins. The subject may or may not be informed of this
transition. In some embodiments, all responses are rewarded for
test samples. If a subject is properly trained in discriminating
the tested characteristics, the subject's recorded answer provides
an objective measure of those characteristics for the test sample.
During testing, a subject is provided with a test sample and the
subject records a reaction/impression to the ample on the UI,
according to the rules `learned` during training. In some
embodiments, the user is unaware that training has ended, or that
they ever underwent `training.` In some embodiments, control
samples are administered (e.g., periodically, randomly, etc.)
during the testing phase as in-test controls. In certain
embodiments, failure to provide "correct" responses to these
in-test controls results in: test cessation, return to training,
and/or flagging of the trial. In other embodiments, failure to make
a correct response for a control results in no reward on that
trial. In still further embodiments, failure to make a correct
response for a control results in a point (or other symbol or means
of translating value) being removed from the subject (e.g., from
the subjects total accrued value or tally). In some embodiments,
the subject is unaware that a control sample has been inaccurately
responded to.
[0054] Characteristic (e.g., taste) testing may proceed by a
variety of schemes within the scope of the methods described
herein. For example, in some embodiments, a subject is in a test
session in which multiple (dozens of) taste samples are being
evaluated. Upon tasting a sample, a subject enters a response on a
recordation component (e.g., touch screen) for taste quality. The
subject subsequently registers a second response, which indicates
the subject's desire to advance the sample tasted to an additional
round of testing subsequent to the completion of the current
testing. For example, the response indicates either "yes" or "no"
for inclusion of the sample in a subsequent "bonus" round of
testing. As an example 1 mM quinine would be followed by a "no"
response and therefore is not advanced to the subsequent round; 300
mM sucrose is followed by a "yes" response and therefore is
advanced to a subsequent round; samples that are not especially
palatable, but also not especially aversive, could result in a
"yes" on some trials and "no" on other trials (under the assumption
that the same article is tested more than once during the test
session.) Thus, a subject (or population) creates a secondary
"plate" which reflects the palatability of the taste stimuli.
Samples with the highest palatability will appear with the greatest
frequency in the plate; samples will appear with decreasing
frequency as palatability diminishes. In some embodiments,
responses for test articles that are sampled once or only a few
times within a single test session are averaged across subjects, or
summated across subjects, to form the "bonus" plate. In some
embodiments, multiple "bonus" rounds, in which samples are advanced
across rounds, are implemented to further sort the samples
according to palatability. Those samples with the greatest
palatability advance the farthest (e.g., continue to be included in
subsequent rounds), whereas those that are less palatable tend to
drop out as the subject moves through subsequent "bonus" rounds.
For example, 300 mM sucrose would advance all the way to a maximum
of 10 "bonus" rounds, whereas 30 mM sucrose might only advance to
the 5th round, not appearing in the plates for the 6th round and
onward.
[0055] In one embodiment, systems and methods of the invention are
utilized to identify a sample (e.g., among a sample set (e.g. tens,
hundreds, thousands, tens of thousands or more)) that possesses
certain characteristics (e.g., taste quality, palatability, or
other taste characteristic identified herein). For example, in one
non-limiting embodiment, the sample so identified (e.g., possessing
a desired characteristic) is one that is objectively assessed
and/or registered (e.g., by a user of a system and/or method of the
invention) as being of high taste quality and/or palatability but
that has a reduced amount of sugar compared to a control sample. In
another non-limiting embodiment, the sample so identified (e.g.,
possessing a desired characteristic) is one that is objectively
assessed and/or registered (e.g., by a user of a system and/or
method of the invention) as being of high taste quality and/or
palatability but that has a reduced amount of fat compared to a
control sample.
[0056] In some embodiments, as an additional means for assessing a
characteristic (e.g., palatability), the subject "pays" (using
points accumulating during testing) for the samples that are to be
included in the subsequent "bonus" rounds. Those with the greatest
palatability would be expected to exact the most cost from the
subject for inclusion in the "bonus" rounds, and as palatability
diminishes so does the price the subject is willing to pay. The
costs to the subject associated with creating a "bonus plate" are
programmed to balance favorably with the incentives provided in the
total point earnings for the game (e.g., the costs of making a new
plate are less than the earnings incentives for continuing on to
additional rounds of testing). Since aversive taste stimuli tend to
disappear from subsequent "bonus" rounds, in some embodiments, the
rules associating taste stimuli to regions of interest in the touch
screen filed are adjusted for the additional rounds. In some
embodiments, the rules change each round, and multiple rounds
create "bonus plates" that contain only highly palatable taste
stimuli (and thus a more limited selection of taste stimuli to use
for establishing taste-designated regions of interest.) In some
embodiments, the rules for each round change in such a way as to
retain attention of the subject on game performance and away from
conscious, subjective evaluation of the taste stimuli. The
objective measure of taste remains a matter of the stimulus control
over the accuracy and rate of the subject's performance in the
task.
[0057] In other embodiments, the subject's quantitative ranking of
a sample or stimuli objectively obtained from the subject's
performance, behavior, or actions is utilized in advancing samples
to subsequent rounds. In yet other embodiments, only a single round
of testing it utilized.
[0058] In some embodiments, a UI is provided for recording the
reaction, response, interpretation, etc. of a subject (e.g., human
subject) to stimuli. In some embodiments, the UI allows the subject
to record their reaction, response, interpretation, etc. by a
single action (e.g., voice, contact with the UI, etc.). In some
embodiments, in addition to the actual response, the time required
for responding is also recorded. In particular embodiments, the UI
provides a field (e.g., grid, axis, etc.) for the user to contact
to indicate a reaction, response, interpretation, etc. to a sample.
In some embodiments, only a single contact of the UI by the subject
is needed for recordation. In certain embodiments, multi-variable
(e.g., 2, 3, 4, 5, 6, 7, 8 or more) responses are recorded by a
single touch of the UI. In other embodiments, multiple touches
might be used to record multi-variable (e.g., 2, 3, 4, 5, 6, 7, 8
or more) responses. In some embodiments, a single touch of the
response field by the subject records a three-variable response. In
such embodiments, the response field comprises an x-axis
representing a first variable a y-axis representing a second
variable and a z-axis representing a third variable. In particular
embodiments, a single touch of the response field by the subject
records a two-variable response. In such embodiments, the response
field comprises an x-axis representing a first variable and a
y-axis representing a second variable. The location of a subjects
contact with the field, relative to the x-axis and y-axis indicates
the subjects rating of those two variables (e.g., high x and low y;
high x and high y, moderate x and high y, low x, moderate y). In
some embodiments, the two or more variables are related (e.g., same
category of stimuli (e.g., visual, auditory, tactile, olfactory,
gustatory), one variable is dependent upon the other (or
anticipated by testers to be dependent upon the other), etc.). In
some embodiments, the two or more variables are not directly
related (e.g., different categories of stimuli (e.g., visual,
auditory, tactile, olfactory, gustatory), variables are independent
of each the other (or assessed by testers to be independent of each
other). In some embodiments, a user will record reactions to
multiple successive stimuli on the UI. In certain embodiments, each
touch of the UI field by the subject records a reaction/impression
to a successive stimulus.
[0059] In some embodiments, the present invention provides one or
more user interfaces that allow interaction of the subject with one
or more components of a device or system administering the
training/testing. The primary UI provides a field for the subject
to record responses. The present invention is not limited by the
technology for displaying the UI or the configuration of the UI. In
some embodiments, a UI is an electronic touch screen that detects
the location of a subject's contact during a recordation mode. In
other embodiments, an electronic touch UI may be accessed by a
mouse, stylus, keyboard, etc. In some embodiments, the UI is not
electronic, but records the physical contact of the subject's
contact (e.g., carbon paper, marker on paper, etc.). In some
embodiments, a UI is a graphical user interface. In some
embodiments, a UI comprises a field upon which a subject's
responses/impressions are recorded. In certain embodiments, the
field allows for recording reaction to two variables with a single
touch (e.g., two axis fields). In certain embodiments, the field
allows for recording reaction to three variables with a single
touch (e.g., three axis fields). In some embodiments, the field
comprises a grid (e.g., invisible or apparent to a subject). In
some embodiments, the location of subject contact on a
multidimensional grid (e.g., 2, 3, 4, 5, or more dimensional grid)
correlates to the reaction of the user to a sample. In some
embodiments, the field comprises a grid and each square within the
grid correlates to a different multi-variable response to the
sample. In some embodiments, each axis of the grid may comprise
individual segments. For example, the x-axis and y-axis of a grid
may independently comprise, for example 2 segments, 3 segments, 4
segments, 5 segments, 6 segments, 7 segments, 8 segments, 9
segments, 10 segments, 15 segments, 20 segments, 25 segments, 30
segments, 40 segments, 50 segments, 60 segments, 70 segments, 80
segments, 90 segments, 100 segments, 200 segments, 500 segments,
1000 segments, or more. In some embodiments, a grid is 2.times.2,
2.times.3, 3.times.3, 4.times.4, 4.times.6, 5.times.5, 6.times.8,
8.times.10, 10.times.10, 10.times.15, 15.times.15, 20.times.20,
50.times.50, 100.times.100, 100.times.200, 500.times.1000,
1000.times.1000, or any sizes therein. In some embodiments, a grid
or UI has a first and second dimension (e.g., height and width),
independently selected from 4 cm . . . 6 cm . . . 8 cm . . . 10 cm
. . . 15 cm . . . 20 cm . . . 25 cm . . . 30 cm . . . 35 cm . . .
40 cm . . . 45 cm . . . 50 cm, or more).
[0060] In some embodiments, a subject interacts with a first UI and
an investigator or administrator monitors/administers the test from
a second interface. In some embodiments, the
investigator/administrator monitors/administers the tests of
multiple subjects (e.g., 2 . . . 4 . . . 8 . . . 12 . . . 20, or
more) using multiple devices (e.g., 1 per subject) from a single
administrator UI.
[0061] In some embodiments, a subject response is recorded upon the
initial contact of the subject to the screen. In other embodiments,
the subject is allowed to adjust their response while maintaining a
"mouse down" contact (e.g., finger on UI, mouse button depressed,
etc). In such embodiments, a response is recorded at the location
where the user ceases contact or goes "mouse up." In some
embodiments, the subject indicates (e.g., with a separate action,
touching a location on the UI, a button, etc.) when a final
response has been recorded. In certain embodiments, a subject may
indicated (e.g., with a separate action, touching a location on the
UI, a button, etc.) when they wish to alter a response.
[0062] In some embodiments, a response UI is provided, along with
one or more additional UIs. Other UIs that find use in embodiments
may include on/off switches, pause buttons, next sample indicator,
sample display components, sample administration components,
etc.
[0063] In some embodiments, devices and/or systems are provided for
administering the stimulus training/testing described herein.
Devices may be specifically configured for carrying out the
stimulus training/testing described herein, or may be more generic
devices (e.g., computer, tablet, smartphone, etc.) that are
utilized (e.g., with appropriate software or application) to
perform the training/testing (e.g., by supplying a UI, by
displaying/producing a stimulus, by recoding subject reactions,
etc.). In some embodiments, a device or system comprises a UI. The
UI may be en electronic field (e.g., screen (e.g., touch screen,
video screen (interacted with via mouse or other component)), etc.)
or analog field. In certain embodiments, the device displays the
recordation field, and records the subject's interactions
therewith. In some embodiments, a device or system comprises a
component for holding/containing/storing/etc. stimuli or samples
(e.g., microtiter plate (e.g., 96-well plate, 384-well plate,
custom plate, etc.), computer memory (e.g., flash memory, CD/DVD,
hard drive, etc.), etc. In some embodiments, the device or system
comprises a component for providing/dispensing/displaying/etc.
samples and/or stimuli (e.g., monitor, screen, hopper, pipette
system (e.g., automated), etc.).
[0064] In some embodiments, a device comprises a microtiter operant
gustometer coupled with a touch screen. In such embodiments,
subjects (e.g., human subjects) are trained in taste discrimination
by operant conditioning, and are then presented with a series of
samples to rate according to one or more criteria (e.g., taste
quality and palatability). A micropipette provides the subject with
a sample (e.g., dispenses it (e.g., directly into a subject's
mouth) and then the subject responds to the sample by contacting a
2D (x/y) field on the touch screen. The method captures the one or
more (e.g., two) characteristics of the sample (e.g., taste quality
and palatability) simultaneously for the sample. The micropipette
is then cleaned or disposed of, and the testing process is
repeated. As discussed herein, the 2D response field need not be a
touch screen. Any component capable of registering a contact by a
subject, and discerning the location of that contact relative to a
2D (x/y) grid is suitable (e.g., carbon paper, electronic pin grid,
pen-on paper, etc.).
[0065] In some embodiments, following the subject's response the
pipette tip will be ejected and replaced by a new pipette tip.
Alternatively, the same tip will be retained but will be
automatically rinsed with water. The pipette system then will
return to the source plate to withdraw the next sample. A water
rinse may also be automatically delivered to the subject in between
each trial. The subject will perform this task until all samples
have been evaluated (e.g., if a 96-well plate is the source of the
tastant samples then a session will be comprised of 96 trials).
[0066] In some embodiments, software is provided to implement one
or more steps of embodiments of the present invention. In some
embodiments, software is provided that generates a UI for
implementing the present invention on a generic device (e.g.,
touch-screen device (e.g., mobile phone, tablet, etc.)). In such
embodiments, the software generates a UI touch field on the screen
of a device. A subject indicates a reaction to stimuli marking a
portion of the field (e.g., touching the screen, clicking a mouse
at a location within the field, etc.). In some embodiments,
software is provided that converts a generic device (e.g., the
subject's own device (e.g., smartphone, tablet, etc.)) into a
device for implementing embodiments of the present invention. In
other embodiments, devices are provided that are specifically
configured for carrying out the test methods described herein. Such
devices comprise software elements that direct/facilitate various
method steps (e.g., dispensing/providing stimuli, displaying UI
field, recoding reactions, correlating/analyzing data, etc.).
[0067] In some embodiments, training and testing are performed at a
testing facility and/or monitored/administered by a test
monitor/administrator. In other embodiments, training and testing
are performed by the subject, in the absence of
monitoring/administration. In some embodiments, a device
specifically designed to perform the training/testing is provided
to the subject (along with appropriate samples), and the device
administers the sample and record the responses appropriately
(e.g., administering control samples in a manner to appropriately
train the subject, switching from training to testing once the
subject has provided sufficiently correct response). In some
embodiments, training is administered according to an algorithm
that guides the subject toward being test ready. In some
embodiments, a subject is able to use his/her personal device
(e.g., smart phone, personal computer, tablet, handheld device,
etc.) to perform the test/training. In such embodiments, the
subject is provided with the samples (e.g., actual physical
samples, digital versions, etc.). In some embodiments, a software,
program, application, etc. is installed on the subject's device to
perform the training/testing. In some embodiments, the device
instructs the subject on the order of samples, or provides the
samples to the subject in the proper order. In some embodiments,
the subject records responses on their own device.
[0068] In some embodiments, subject information (e.g., biographical
information, age, sex, medications, known food allergies, etc.) is
recorded and correlated with the results of the training/testing.
In some embodiments, subject information is entered by the subject
(e.g., at the UI). In other embodiments, an administrator enters
the information. A subject may be issued (e.g., automatically) an
ID number or username (e.g., to allow anonymity). In some
embodiments, the ID and/or username are associated with data sets
and/or test results.
[0069] In some embodiments, subject data sets are produced from the
results of a trial (e.g., multiple samples tested by a single
subject). In some embodiments, sample data sets are produced from
the results on a single sample from multiple subjects. A data set
may comprise the map coordinates for responses, time for response,
normalized responses (e.g., normalized across the responses for a
subject), trial number, subject ID, etc.
[0070] In some embodiments, the results of a test performed using
the systems, devices and/or methods described herein (e.g., sensory
test, test test, etc.) analysis are reported (e.g., to a subject,
to the test administrator, researcher, principle investigator,
etc.). Data (e.g., unmanipulated data) obtained from a subject may
be reported as an outcome/result of a test. In other embodients,
data obtained from single subject is analyzed to provide output
from interpretation, and it subsequently reported. Data from
multiple subjects (e.g., having performed the same test or
randomized versions of the same test) may be correlated and then
analyzed and/or reported. Data and/or results may be produced by
receiving data (e.g., from test of one or more subjects) and/or
information (e.g., test samples, expected outcomes, desired
outcomes, etc.), transforming the data and/or information and
provide an outcome or result (e.g., by comparison to a database, by
qualitative assessment, by quantitative assessment, etc.). A result
obtained from correlation/analysis of test results may be
determinative of an action to be taken (e.g., test different
samples (e.g., variations of one or more tested samples), scale up
the testing of a particular sample, commercialize a particular
sample, etc.). In some embodiments, outcomes from testing by
methods described herein are independently verified by further
testing (e.g., larger scale testing, other testing strategies,
etc.).
[0071] In some embodiments, results of testing (e.g., for a
particular subject over a range of samples, for a single sample
over a range of subjects, for a particular test, for a range of
subjects and samples, etc.) are reported (e.g., to a: subject, test
administrator, researcher, principle investigator, marketing team,
management team, R&D team, etc.). In some embodiments, a result
is provided on a peripheral, device, or component of an apparatus.
For example, sometimes an outcome is provided by a printer or
display. In some embodiments, results are reported in the form of a
report. A report may reflect one or bother of quantitative and
qualitative interpretation of results. Generally, results are
displayed in a suitable format for downstream use/interpretation of
the reported information. Non-limiting examples of formats suitable
for use for reporting and/or displaying data, results, etc. include
text, outline, digital data, a graph, graphs, a picture, a
pictograph, a chart, a bar graph, a pie graph, a diagram, a flow
chart, a scatter plot, a map, a histogram, a density chart, a
function graph, a circuit diagram, a block diagram, a bubble map, a
constellation diagram, a contour diagram, a cartogram, spider
chart, Venn diagram, and the like, and combinations of the
foregoing.
[0072] Generating and reporting results from the tests described
herein comprises transformation of subject (e.g., human subject)
perceptions (e.g., sensory stimuli) into quantitative data (or
representations thereof) that can be used for downstream evaluation
of the samples tested. Such a data or representations reflect
information not determinable from the individual subject's (or the
population's) perception(s) in the absence of the method steps
described herein. As such, in some embodiments, the method and
systems provided herein address the problem of efficiently and
objectively assessing characteristics of a sample (e.g., with
reproducible or statistically significant accuracy/precision),
particularly when such characteristics require human detection.
[0073] In some embodiments, a test administrator, researcher,
principle investigator, or any downstream individual, upon
receiving or reviewing a report comprising one or more data or
results determined from the analyses provided herein, will take
specific steps or actions in response. For example, testing of
additional samples may be warranted. Production of additional
samples may be ordered. Larger scale testing or testing by
alternate means for one or more samples may be requested and/or
performed. Commercial production of one or more samples may be
initiated.
[0074] The term "receiving a report" as used herein refers to
obtaining, by a communication means, a written and/or graphical
representation comprising results or data from testing. The report
may be generated by a computer or by human data entry, and can be
communicated using electronic means (e.g., over the internet, via
computer, via fax, from one network location to another location at
the same or different physical sites), or by another method of
sending or receiving data (e.g., mail service, courier service and
the like). In some embodiments the outcome is transmitted in a
suitable medium, including, without limitation, in verbal,
document, or file form. Data, analysis, and/or reports may be
encrypted to prevent unauthorized viewing. In some embodiments,
data analysis, and/or reports are obtainable/viewable by a third
party.
[0075] As noted above, in some embodiments, systems and method
described herein transform data from one form into another form
(e.g., subject assessment, population assessment, effect of an
ingredient across different samples, effect of a change in
ingredients (e.g., addition or an ingredient (e.g., natural or
artificial alternative ingredient), etc.), etc. In some
embodiments, the terms "transformed", "transformation", and
grammatical derivations or equivalents thereof, refer to an
alteration of data, e.g., from an initial assessment or set of
assessments to a population response or determination regarding an
input (e.g., a characteristic description of a sample across a
population). In some embodiments, a transformation involves
conversion of data comprising multiple assessments from a subject
or subjects into a characteristic of a sample in order to solve a
problem.
[0076] Certain processes and methods described herein (e.g., data
acquisition, result analysis, communication, categorizing, database
management, etc.) are performed by (or cannot be performed without)
a computer, processor, software, module and/or other device.
Methods described herein typically are computer-implemented
methods, and one or more portions of a method sometimes are
performed by one or more processors. In some embodiments, an
automated method is embodied in software, processors, peripherals
and/or an apparatus comprising the like, that administer or assist
in the administration of testing, save data, perform analyses, make
database comparisons, provide correlations, etc.
[0077] As used herein, software refers to computer readable program
instructions that, when executed by a processor, perform computer
operations, as described herein.
[0078] Apparatuses, devices, systems, software and interfaces may
be used to conduct methods described herein. In some embodiments,
such hardware and software components allow automation of one or
more steps of the methods described herein. Using apparatuses,
devices, systems, software and interfaces, a subject or test
administrator may, for example, run a test on one or more (e.g.,
dozens, hundreds) of samples. In some embodiments, through
automation, a test administrator may, for example, run a test on
one or more (e.g., dozens, hundreds, etc.) of samples and multiple
subjects (e.g., dozen, hundreds, etc.).
[0079] A system typically comprises one or more devices or
apparatus. Each device/apparatus often comprises components
selected from memory, processor(s), display, user interface, etc.
Where a system includes two or more devices/apparatuses, some or
all of the various components of the system may be located at
different locations. Where a system includes two or more
devices/apparatuses, some or all of the apparatus may be located at
the same location as a user (e.g., subject, test administrator,
etc), some or all of the apparatus may be located at a location
different than a user, all of the apparatus may be located at the
same location as the user, and/or all of the apparatus may be
located at one or more locations different than the user.
[0080] A system may comprise one or more computing apparatuses
(e.g., test-performing apparatuses, data analysis apparatus,
database-containing apparatus, communication devices, reporting
devices, etc.).
[0081] A user (e.g., test administrator, subject, etc.) of a device
or method herein may, for example, be prompted by software to begin
a test. The software/processor may prompt the user to take various
steps (e.g., receive sample, score sample, etc.). A programmable
processor also may prompt a user to select one or more options
based on given parameters. A test administrator, principle
investigator, or researcher may be provided (by software/hardware)
with options for selecting one or more data feature selections, one
or more statistical algorithms, one or more statistical analysis
algorithms, one or more statistical significance algorithms,
iterative steps, one or more validation algorithms, and one or more
graphical representations.
[0082] Systems described herein may comprise general components of
computer systems, such as, for example, network servers, laptop
systems, desktop systems, handheld systems, personal digital
assistants, tablets, smart phones, computing kiosks, and the like.
A computer system may comprise one or more input means such as a
keyboard, touch screen, mouse, voice recognition or other means to
allow the user to enter data into the system. A system may further
comprise one or more outputs, including, but not limited to, a
display screen (e.g., CRT or LCD), speaker, FAX machine, printer
(e.g., laser, ink jet, impact, black and white or color printer),
or other output useful for providing visual, auditory and/or
hardcopy output of information (e.g., outcome and/or report).
[0083] System components (e.g., individual testing units,
recordation components (e.g. touch screen), etc.) may be connected
to a central processing unit which may comprise among other
components, a microprocessor for executing program instructions and
memory for storing program code and data. In some embodiments,
processes may be implemented as a single user system located in a
single geographical site. In certain embodiments, processes may be
implemented as a multi-user system. In the case of a multi-user
implementation, multiple central processing units may be connected
by means of a network. The network may be local, encompassing a
single department in one portion of a building, an entire building,
span multiple buildings, span a region, span an entire country or
be worldwide. The network may be private, being owned and
controlled by a provider, or it may be implemented as an internet
based service where the user (e.g., subject, test administrator,
researcher, principle investigator, etc.) accesses a web page to
enter and retrieve information. Accordingly, in certain
embodiments, a system includes one or more machines, which may be
local or remote with respect to a user. More than one machine in
one location or multiple locations may be accessed by a user, and
data may be mapped and/or processed in series and/or in parallel.
Thus, a suitable configuration and control may be utilized for
mapping and/or processing data using multiple machines, such as in
local network, remote network and/or "cloud" computing
platforms.
[0084] A computer program product sometimes is embodied on a
tangible computer-readable medium, and sometimes is tangibly
embodied on a non-transitory computer-readable medium. A module
sometimes is stored on a computer readable medium (e.g., disk,
drive) or in memory (e.g., random access memory).
[0085] In some embodiments, systems described herein comprise or
interact with a peripheral and/or component that provides data
and/or information. In some embodiments, peripherals and components
assist a system in carrying out a function. Non-limiting examples
of peripherals and/or components include a suitable computer
peripheral, I/O or storage method or device including but not
limited to scanners, printers, displays (e.g., monitors, LED, LCT
or CRTs), cameras, microphones, pads (e.g., ipads, tablets), touch
screens, smart phones, mobile phones, USB I/O devices, USB mass
storage devices, keyboards, a computer mouse, digital pens, modems,
hard drives, jump drives, flash drives, a processor, a server, CDs,
DVDs, graphic cards, specialized I/O devices (e.g., photo cells,
photo multiplier tubes, optical readers, sensors, etc.), one or
more flow cells, solid material handling components, fluid handling
components, network interface controllers, ROM, RAM, wireless
transfer methods and devices (Bluetooth, WiFi, and the like), the
world wide web (www), the internet, a computer and/or another
module.
[0086] The terms "obtaining," "transferring," "receiving," etc.
refer to movement of data (e.g., raw test data, processed date,
taste signature, correlated data, combined data, population date,
etc.) between modules, devices, apparatuses, etc. within a system.
These terms may also refer to the handling of samples. Data may be
generated in the same location at which it is received, or it may
be generated in a different location and transmitted to the
receiving location. In some embodiments, data is modified before it
is processed (e.g., placed into a format amenable to processing,
tabulated, correlated, combined, etc.).
[0087] Software may include one or more algorithms in certain
embodiments. An algorithm may be used for processing sample, test,
combined, and/or stored data; analyzing data; and/or providing
results of one or more tests. An algorithm often is a list of
defined instructions for completing a task. Starting from an
initial state, the instructions may describe a computation that
proceeds through a defined series of successive states, eventually
terminating in a final ending state. By way of example, and without
limitation, an algorithm may be a search algorithm, sorting
algorithm, merge algorithm, numerical algorithm, graph algorithm,
string algorithm, modeling algorithm, computational geometric
algorithm, combinatorial algorithm, machine learning algorithm,
cryptography algorithm, data compression algorithm, parsing
algorithm and the like. In some embodiments, an algorithm or set of
algorithms transform data (e.g., test data) into identifiable
results. Algorithms utilized in embodiments herein make
improvements in the fields of product design, product optimization,
food science, marketing, etc. In certain embodiments, algorithms
may be implemented for by software.
[0088] In some embodiments, systems and methods described herein
solve problems in the design of new products (e.g., edible
products), the optimization of products, and/or the alteration of
products. Small changes made to a product (e.g., food, beverage,
etc.) may make discernible changes to the human-perceived (e.g.,
consciously, subconsciously, etc.) characteristics of the product.
Systems and methods allow researchers, manufacturers, product
designers, etc. to assess how those small changes affect human
perception of a product. For example, if a first sweetener (e.g.,
sugar, corn syrup, high fructose corn syrup, stevia, aspartame,
sucralose, neotame, acesulfame, saccharin, etc.) in an established
product is switched to a second sweetener (or the amount altered)
the systems and methods described herein allow the human perception
of that alteration (e.g., on palatability, on taste quality, etc.)
to be assessed. Likewise, the effect on various characteristics
(e.g., on palatability, on taste quality, etc.) of changes to the
amount or type of any ingredient(s) (e.g., fat, salt, oil, spice,
flavor, etc.) can be assessed by the systems and methods described
herein. In some embodiments, methods and systems described herein
find use in altering existing products according to consumer
desires. For example, samples of an existing product are created
with alteration of a particular ingredient and are tested for
desirability to subjects (e.g., taste quality, palatability,
etc.).
[0089] Any suitable product could be tested by embodiments
described herein. Products that are particularly amenable are those
that a user experiences and/or derives pleasure from, via taste
and/or smell. Exemplary products include food items include
processed foods such as beverages (e.g., drinks, sodas, sparkling
waters, sweetened beverages, flavored beverages, etc.), snack foods
(e.g., chips, crackers, cookies, etc.), etc. The effect of changes
in fat content, salt content, sugar content, type of sweetener
(e.g., natural v. artificial), etc. are assessed by methods and
systems described herein.
EXPERIMENTAL
Example 1
Exemplary Training Module 1
[0090] Experiments were conducted during development of embodiments
described herein in which subjects were instructed to find the
point-carrying commodities within the field (a Cartesian grid) of a
touch-sensitive monitor using taste stimuli as clues to locations.
The regions of interest (ROIs) were programmed to be associated
with the tastes of 100 mM sucrose (sweet), water (neutral), or 1 mM
quinine (bitter). Successively larger concentric ROI around a
primary region of interest represented areas of diminishing point
value for responses made within the ROIs. Responses made outside of
the ROIs resulted in a grayed-out screen, pause in play, and no
points earned. On the Cartesian grid, positive x-axis represented
sweet taste quality, negative x-axis represents bitter taste
quality, positive y-axis represents palatable (appetitive) taste,
and negative y-axis represents aversive taste; although the meaning
of the axes were not disclosed to the subjects. Subjects were
provided with a sample of sucrose, water, or quinine, and
instructed to indicate a representative response on the monitor
grid. Subjects were informed of their score for each response. In
this session, a total of 25 samples (200 .mu.l volume each) were
randomly presented to each subject. FIG. 3 represents the results
from Subject 7 during this training module; FIG. 4 represents the
cumulative points earned by Subject 7 during the module; and FIG. 5
represents the distance of individual responses from the target,
for each sample type.
Example 2
Exemplary Training Module 2
[0091] Additional experiments were conducted during development of
embodiments described herein, utilizing the same format as above
for Training Module 1, except that two additional taste stimuli,
100 mM NaCl (salty) and 10 mM citric acid (sour), were added as
test articles--any response made in the left half of the field
(i.e., any y point along the -x axis) following sampling of the
salty or sour stimuli was rewarded with full value (100 points).
NaCl was presented on 16 trials, and all other taste stimuli on 20
trials each, for a total of 96 trials. All samples were 200 .mu.l
volumes.
[0092] Responses to water were highly accurate, whereas responses
to sucrose and quinine were less accurate (though within the
"correct" quadrant). Subject 7's responses to the mildly salty and
sour taste stimuli were not "shaped" by training, but did tend to
occur in the non-sweet/palatable quadrant. This was an unexpected
result, since responses made by the subject following sampling of
the mildly sour and salty stimuli ended up in the
non-sweet/palatable quadrant--the subject was rewarded for
responses in the left half of the field (non-sweet taste quality)
but there was no contingency for reward in the top half (appetitive
palatability). The responses ended up there because they were
unlike the aversive property trained by the association between
lower half of the screen and quinine. Thus, the palatability of the
NaCl and citric acid solutions was determined objectively. With
continued training, Subject 7's responses are expected to shift
toward greater accuracy but will stay within the respective
quadrants determined in this session.
[0093] All publications and patents provided herein incorporated by
reference in their entireties. Various modifications and variations
of the described compositions and methods of the invention will be
apparent to those skilled in the art without departing from the
scope and spirit of the invention. Although the invention has been
described in connection with specific preferred embodiments, it
should be understood that the invention as claimed should not be
unduly limited to such specific embodiments. Indeed, various
modifications of the described modes for carrying out the invention
that are obvious to those skilled in the relevant fields are
intended to be within the scope of the present invention.
* * * * *