中國有句諺語:「民以食為天」，食物乃人類生活所不可缺的要素之一，而人們對於食物則有各自的偏好，而要從琳瑯滿目的食物中依照個人喜好來推薦則成為一門重要的課題。 隨著科技的進步，智慧型手機的出現為人類帶來了許多便利，也逐漸改變了人們的生活方式，群眾可以透過智慧型手機來記錄生活的點滴，記錄的方式正走向數位化，而如何利用這些累積下來的數位資料來做分析與推薦也成為熱門的研究目標。 本論文從味覺方面著手，將LifeLog的飲食記錄與味覺做結合，並透過大眾分類與群眾外包的方式，將味覺資料由智慧型手機使用者處獲得，並建構成包含餐廳、餐點名稱以及其對應味覺之資料庫。 本論文實作了一個程式Foodtaste，包含了記錄餐點味覺資料，查詢個人記錄，以及實作數種推薦的功能。本論文並提出了數個計算方法，透過LifeLog累積下來的味覺資料進行計算，來獲得每位使用者的個人口味偏好和味覺比例，並將這些資料與餐點的味覺比例計算來對餐廳進行個人化的餐點推薦。 / Foods and eating are the basic element of human's life, and people have their own favorite in choosing foods. Thus it is an important issue to make some recommendation for people in front of a dazzling array of foods. With the advances in technology, smartphones bring convenience to people and change their life style. One can use smartphones to record various things in his life. The ways of memories become digitalized, and how to use these digital data to analyze and give opinions becomes popular. Base on one’s taste, present study combined dietary records and food taste in Lifelog, using Folksonomy and Crowdsourcing to acquire data of specific food taste from smartphone users, and linked these data to restaurant’s name and the name of the meal in our database. We designed a smartphone application which called "Foodtaste". It provided users to record what they ate and how did it taste, looking up personal records, and several recommending methods. Our study also provides several methods in calculating cumulative data in Lifelog and acquiring the preference of one’s taste and ratio in variable foods from every user. Then we calculated these data to carry out personalized food recommendation.

Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)smaker, provsmakning av tio olika livsmedel med fortsatt samtal om vad dessa smakade. Tredje momentet var träning med grundsmaklösningar där barnen fick öva på att känna igen sött, surt, salt, bittert och umami. Sista momentet var ett grundsmaktest där barnen fick svara vilka grundsmaker de kunde identifiera i varje livsmedel. Resultaten visade på en signifikant skillnad förmåga att uppfatta salt jämfört med övriga grundsmaker, samt en markant ökad förmåga att både identifiera och verbalisera samtliga grundsmaker i livsmedel efter grundsmakträning. Från att ha benämnt ”gott” och ”äckligt” som smaker kunde barnen efter träning i större utsträckning sätta ord på och identifiera flera olika grundsmaker i livsmedlen de smakade. En kort grundsmakträning är en enkel metod som kan bidra till att få små barn att inta ett positivt, nyfiket förhållningssätt till nya smaker och mat i allmänhet. / Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general.