Pith Number

pith:3WLALNFL

pith:2026:3WLALNFLWUPISIO3ZJEUWRBJPZ

not attested not anchored not stored refs resolved

TastePrint: A 3D Food Printing System for Layer-wise Taste Distribution via Airbrushed Liquid Seasoning

Parinya Punpongsanon, Yamato Miyatake

TastePrint airbrushes liquid seasonings during 3D food printing to achieve layer-wise spatial taste distribution.

arxiv:2603.22887 v2 · 2026-03-24 · cs.HC

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\usepackage{pith}
\pithnumber{3WLALNFLWUPISIO3ZJEUWRBJPZ}

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Record completeness

1 Bitcoin timestamp

2 Internet Archive

3 Author claim open · sign in to claim

4 Citations open

5 Replications open

✓ Portable graph bundle live · download bundle · merged state

The bundle contains the canonical record plus signed events. A mirror can host it anywhere and recompute the same current state with the deterministic merge algorithm.

Claims

C1strongest 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.

C2weakest 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.

C3one 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.

References

27 extracted · 27 resolved · 0 Pith anchors

[1] 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., 2021 · doi:10.1016/j.matpr.2021.04.379

[2] 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 · doi:10.1145/3586183

[3] Food Hydrocoll 2022 · doi:10.1016/j.foodhyd

[4] 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., 2022 · doi:10.1016/j.foodres

[5] 15 Fahmy, A.R., Amann, L.S., Dunkel, A., Frank, O., Dawid, C., Hofmann, T., Becker, T., Jekle, M · doi:10.3390/foods14030393

Formal links

1 machine-checked theorem link

Receipt and verification

First computed	2026-06-09T01:05:16.306656Z
Builder	pith-number-builder-2026-05-17-v1
Signature	Pith Ed25519 (`pith-v1-2026-05`) · public key
Schema	pith-number/v1.0

Canonical hash

dd9605b4abb51e8921dbca494b44297e553eea5c80b1d2226857033a4820c23c

Aliases

arxiv: 2603.22887 · arxiv_version: 2603.22887v2 · doi: 10.48550/arxiv.2603.22887 · pith_short_12: 3WLALNFLWUPI · pith_short_16: 3WLALNFLWUPISIO3 · pith_short_8: 3WLALNFL

Agent API

Resolver JSON Graph JSON Events JSON Schema Signing key

Verify this Pith Number yourself

curl -sH 'Accept: application/ld+json' https://pith.science/pith/3WLALNFLWUPISIO3ZJEUWRBJPZ \
  | jq -c '.canonical_record' \
  | python3 -c "import sys,json,hashlib; b=json.dumps(json.loads(sys.stdin.read()), sort_keys=True, separators=(',',':'), ensure_ascii=False).encode(); print(hashlib.sha256(b).hexdigest())"
# expect: dd9605b4abb51e8921dbca494b44297e553eea5c80b1d2226857033a4820c23c

Canonical record JSON

{
  "metadata": {
    "abstract_canon_sha256": "4f4be7837b8be255af4d9b6b85ad0c0b75740365fd56483670a41e16475b24aa",
    "cross_cats_sorted": [],
    "license": "http://creativecommons.org/licenses/by-nc-nd/4.0/",
    "primary_cat": "cs.HC",
    "submitted_at": "2026-03-24T07:36:26Z",
    "title_canon_sha256": "4d25d49c94e3c2541cf4de5777d570edb325e2c39fb9d905b5d7f0e78517e128"
  },
  "schema_version": "1.0",
  "source": {
    "id": "2603.22887",
    "kind": "arxiv",
    "version": 2
  }
}