{"paper":{"title":"TastePrint: A 3D Food Printing System for Layer-wise Taste Distribution via Airbrushed Liquid Seasoning","license":"http://creativecommons.org/licenses/by-nc-nd/4.0/","headline":"TastePrint airbrushes liquid seasonings during 3D food printing to achieve layer-wise spatial taste distribution.","cross_cats":[],"primary_cat":"cs.HC","authors_text":"Parinya Punpongsanon, Yamato Miyatake","submitted_at":"2026-03-24T07:36:26Z","abstract_excerpt":"3D food printing enables the customization of food shapes and textures, but typically produces uniform taste profiles due to the limited diversity of printable materials. We present TastePrint, a 3D food printing system that achieves layer-wise spatial taste distribution by dynamically applying liquid seasonings with a programmable airbrush during fabrication. The system integrates (1) a graphical user interface (GUI) that allows users to import 3D models, slice them into layers, and specify seasoning channels, spray positions, and intensities, and (2) a customized 3D food printer equipped wit"},"claims":{"count":4,"items":[{"kind":"strongest_claim","text":"TastePrint can provide repeatable hardware-level control over seasoning placement and quantity while offering initial evidence that spatial taste arrangement can remain perceptually meaningful after fabrication.","source":"verdict.strongest_claim","status":"machine_extracted","claim_id":"C1","attestation":"unclaimed"},{"kind":"weakest_assumption","text":"That the observed taste localization in the 40-trial sensory discrimination study (67.5% identification rate) and the consistency between filter-paper and mashed-potato measurements will hold for varied food materials, larger participant groups, and real-world consumption conditions.","source":"verdict.weakest_assumption","status":"machine_extracted","claim_id":"C2","attestation":"unclaimed"},{"kind":"one_line_summary","text":"TastePrint achieves repeatable layer-wise spatial taste distribution in 3D printed food by airbrushing liquid seasonings with a multi-nozzle mechanism guided by a user-specified GUI.","source":"verdict.one_line_summary","status":"machine_extracted","claim_id":"C3","attestation":"unclaimed"},{"kind":"headline","text":"TastePrint airbrushes liquid seasonings during 3D food printing to achieve layer-wise spatial taste distribution.","source":"verdict.pith_extraction.headline","status":"machine_extracted","claim_id":"C4","attestation":"unclaimed"}],"snapshot_sha256":"fabbdec70939ca4d7ba2ab40572e1c0ad4e36b5cc4aa1d385fd1beaa47bbab73"},"source":{"id":"2603.22887","kind":"arxiv","version":2},"verdict":{"id":"24265e04-3c47-4e86-8dfc-ab584084dd2a","model_set":{"reader":"grok-4.3"},"created_at":"2026-05-15T01:07:38.289346Z","strongest_claim":"TastePrint can provide repeatable hardware-level control over seasoning placement and quantity while offering initial evidence that spatial taste arrangement can remain perceptually meaningful after fabrication.","one_line_summary":"TastePrint achieves repeatable layer-wise spatial taste distribution in 3D printed food by airbrushing liquid seasonings with a multi-nozzle mechanism guided by a user-specified GUI.","pipeline_version":"pith-pipeline@v0.9.0","weakest_assumption":"That the observed taste localization in the 40-trial sensory discrimination study (67.5% identification rate) and the consistency between filter-paper and mashed-potato measurements will hold for varied food materials, larger participant groups, and real-world consumption conditions.","pith_extraction_headline":"TastePrint airbrushes liquid seasonings during 3D food printing to achieve layer-wise spatial taste distribution."},"integrity":{"clean":true,"summary":{"advisory":0,"critical":0,"by_detector":{},"informational":0},"endpoint":"/pith/2603.22887/integrity.json","findings":[],"available":true,"detectors_run":[],"snapshot_sha256":"c28c3603d3b5d939e8dc4c7e95fa8dfce3d595e45f758748cecf8e644a296938"},"references":{"count":27,"sample":[{"doi":"10.1016/j.matpr.2021.04.379","year":2021,"title":"Additive manufacturing materials, methods and applications: A review. Mater. Today 81, 1060–1067. doi:10.1016/j.matpr.2021.04.379. Brooks, J., Amin, N., Lopes, P.,","work_id":"2cb66d7f-5926-44fa-b5da-46aa566b0de3","ref_index":1,"cited_arxiv_id":"","is_internal_anchor":false},{"doi":"10.1145/3586183","year":null,"title":"Taste retargeting via chemical taste modulators, in: Proceedings of the 36th Annual ACM Symposium on User Interface Software and Technology, ACM. pp. 1–15. doi:10.1145/3586183. 3606818. Burkard, J., K","work_id":"b1259354-49b0-480b-8e3a-77e910879d8e","ref_index":2,"cited_arxiv_id":"","is_internal_anchor":false},{"doi":"10.1016/j.foodhyd","year":2022,"title":"Food Hydrocoll","work_id":"d7bf9052-076f-442d-9602-6bd960e564e9","ref_index":3,"cited_arxiv_id":"","is_internal_anchor":false},{"doi":"10.1016/j.foodres","year":2022,"title":"3D food printing: Controlling characteristics and improving technological effect during food processing. Food Res. Int. 156, 111120. doi:10.1016/j.foodres. 2022.111120. Dom˙ zalska, Z., Jakubczyk, E.,","work_id":"db95f04f-c8bd-45f1-9c74-2ece45fb6d49","ref_index":4,"cited_arxiv_id":"","is_internal_anchor":false},{"doi":"10.3390/foods14030393","year":null,"title":"15 Fahmy, A.R., Amann, L.S., Dunkel, A., Frank, O., Dawid, C., Hofmann, T., Becker, T., Jekle, M","work_id":"5cfb089d-a6a7-41cd-b47d-c235bf99ea46","ref_index":5,"cited_arxiv_id":"","is_internal_anchor":false}],"resolved_work":27,"snapshot_sha256":"46d2ad8893689dbd45135f67e9336bb6fe71bff6fe8bc2633e20ae6863b3214a","internal_anchors":0},"formal_canon":{"evidence_count":1,"snapshot_sha256":"9e5a4ec7d2ac241077f019622a8fbe1f1f67cfcce7a93c911d62788b8d5a2b01"},"author_claims":{"count":0,"strong_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"builder_version":"pith-number-builder-2026-05-17-v1"}