Brain-Inspired Image Perceptual Quality Assessment Based on EEG: A QoE Perspective.

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.

Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu.

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.