Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.
Perception of sweetness and bitterness in different vehicles.Perception & psychophysics, 54(6):751–758
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Predicting food taste with bound-driven optimization
Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.