ABSTRACT
Human-oriented image communication should take the quality of experience (QoE) as an optimization goal, which requires effective image perceptual quality metrics. However, traditional user-based assessment metrics are limited by the deviation caused by human high-level cognitive activities. To tackle this issue, in this paper, we construct a brain response-based image perceptual quality metric and develop a brain-inspired network to assess the image perceptual quality based on it. Our method aims to establish the relationship between image quality changes and underlying brain responses in image compression scenarios using the electroencephalography (EEG) approach. We first establish EEG datasets by collecting the corresponding EEG signals when subjects watch distorted images. Then, we design a measurement model to extract EEG features that reflect human perception to establish a new image perceptual quality metric: EEG perceptual score (EPS). To use this metric in practical scenarios, we embed the brain perception process into a prediction model to generate the EPS directly from the input images. Experimental results show that our proposed measurement model and prediction model can achieve better performance. The proposed brain response-based image perceptual quality metric can measure the human brain's perceptual state more accurately, thus performing a better assessment of image perceptual quality.
ABSTRACT
Storage is a key factor controlling the quality of Jiangxiangxing baijiu, and storage time and the type of storage container play crucial roles in shaping the baijiu's distinct flavor. To investigate the influence of storage containers on the flavor characteristics of Jiangxiangxing baijiu, the sensory qualities, flavor components, and metal ions of Jiangxiangxing baijiu were measured during 24 months of storage in a pottery jar or a stainless steel tank. The results showed that Jiangxiangxing baijiu preserved in a pottery jar was superior to that stored in a stainless steel tank. A total of 96 flavor substances were detected, and 17 key flavor characteristic substances were screened by combining the results of odor activity values (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). A correlation heat map and redundancy analysis (RDA) showed that aluminum, cadmium, iron, cobalt, magnesium, potassium, and copper ions promoted the formation of key characteristic substances including diethoxymethane, lactic acid, 2,3-dimethyl-5-ethylpyrazine, 1-hexanol, and 2-methyl-1-propanol. Overall, the results show that 24-month pottery jar storage can promote the flavor quality of Jiangxiangxing baijiu. This study established a theoretical foundation to select the appropriate storage conditions and control the flavor quality of Jiangxiangxing baijiu.
