{"updated":"2025-01-19T12:10:12.995183+00:00","links":{},"id":227487,"created":"2025-01-19T01:26:44.931420+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00227487","sets":["6164:6165:7308:11341"]},"path":["11341"],"owner":"44499","recid":"227487","title":["TTTV3 (Transform The Taste and reproduce Varieties): 産地や品種の違いも再現する調味機構と LLM による味覚表現"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-08-23"},"_buckets":{"deposit":"fe6fc110-35c2-470b-ad39-1e028da0d0a7"},"_deposit":{"id":"227487","pid":{"type":"depid","value":"227487","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"TTTV3 (Transform The Taste and reproduce Varieties): 産地や品種の違いも再現する調味機構と LLM による味覚表現","author_link":["606104","606103","606102","606105"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"TTTV3 (Transform The Taste and reproduce Varieties): 産地や品種の違いも再現する調味機構と LLM による味覚表現"}]},"item_type_id":"18","publish_date":"2023-08-23","item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_18_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"明治大学"},{"subitem_text_value":"明治大学"},{"subitem_text_value":"明治大学"},{"subitem_text_value":"明治大学"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/227487/files/IPSJ-EC2023040.pdf","label":"IPSJ-EC2023040.pdf"},"date":[{"dateType":"Available","dateValue":"2023-08-23"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-EC2023040.pdf","filesize":[{"value":"1.1 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"0","billingrole":"5"},{"tax":["include_tax"],"price":"0","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"40"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"7f31245d-7ed7-491a-b182-5d2aa926b3f9","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2023 by the Information Processing Society of Japan"}]},"item_18_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"宮下, 芳明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上, 崇斗"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大友, 千宙"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"深池, 美玖"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_5794","resourcetype":"conference paper"}]},"item_18_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"TTTV3は，20種の溶液を 0.02ml単位で混合し加えることで飲食物の味を変える調味家電である．一味に対して複数の溶液を用いて風味を近づけることができ，産地による違いも再現できる．アルカリ性物質の添加による中和，味覚修飾物質の活用，他の味によるマスキング効果を利用することで元の食品の味よりも特定の味を薄く感じさせる「味の減算」も行える．料理名をマイクで入力したり，画像をウェブカメラで見せたりすると， LLMによって味を推定して出力することが可能である．また，LLMと対話して味を調整することもでき，膨大な味空間のなかで未知の味を探索することもできる．","subitem_description_type":"Other"}]},"item_18_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"243","bibliographic_titles":[{"bibliographic_title":"エンタテインメントコンピューティングシンポジウム2023論文集"}],"bibliographicPageStart":"236","bibliographicIssueDates":{"bibliographicIssueDate":"2023-08-23","bibliographicIssueDateType":"Issued"},"bibliographicVolumeNumber":"2023"}]},"relation_version_is_last":true,"weko_creator_id":"44499"}}