Ultraperformance liquid chromatography mass spectrometry (UPLC-MS), flow injection mass spectrometry (FIMS), and headspace gas chromatography (headspace-GC) combined with multivariate data analysis techniques were examined and compared in differentiating organically grown oregano from that grown conventionally. It is the first time that headspace-GC fingerprinting technology is reported in differentiating organically and conventionally grown spice samples. The results also indicated that UPLC-MS, FIMS, and headspace-GC-FID fingerprints with OPLS-DA were able to effectively distinguish oreganos under different growing conditions, whereas with PCA, only FIMS fingerprint could differentiate the organically and conventionally grown oregano samples. UPLC fingerprinting provided detailed information about the chemical composition of oregano with a longer analysis time, whereas FIMS finished a sample analysis within 1 min. On the other hand, headspace GC-FID fingerprinting required no sample pretreatment, suggesting its potential as a high-throughput method in distinguishing organically and conventionally grown oregano samples. In addition, chemical components in oregano were identified by their molecular weight using QTOF-MS and headspace-GC-MS.
Multimodal interaction serves an important role in human-computer interaction. In this paper we propose a multimodal interaction model based on the latest cognitive research findings. The proposed model combines two proven neural computations, and helps to reveal the enhancement or depression influence of multimodal presentation upon the corresponding interaction task performance. A set of experiments is designed and conducted within the constraints of the model, which demonstrates the observed performance enhancement and depression effects. Our exploration and the experimental results help to further solve the question about how tactile feedback signal contribute the multimodal interaction efficiency which could provide guidelines for designing the tactile feedback in multimodal interaction.
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