Classification of Electrogastrograms During Olfactory Stimulation by AI
The study used electrogastrogram (EGG) to objectively evaluate olfaction by measuring EGGs with and without exposure to lavender odor. Frequency analysis and principal component analysis (PCA) were performed on the EGGs. A linear support vector machine (SVM) classified the EGGs into odorless and lavender-exposed conditions, achieving a 100% correct rate and F value for all participants.
The research findings have been published in the Form (2023, vol. 38, issue 1, p. 25-28) [1] as a paper entitled " Study on the Classification of Electrogastrograms Using Artificial Intelligence Analysis in Frequency Space.”