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 with a multi-nozzle spray mechanism. We evaluated the system through technical experiments quantifying spray resolution and deposition accuracy, a minimal sensory discrimination study on taste localization, and an exploratory formative user-feedback study involving three home cooks. The spray-resolution model achieved $R^2 = 0.86$, and the spray-amount model achieved $R^2 = 0.99$. The filter-paper calibration showed broad consistency with measurements obtained on edible mashed-potato samples. In the sensory discrimination study, participants identified the centralized seasoning pattern as more localized in 27 of 40 trials (67.5 %). These findings indicate that 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.

翻译：3D食品打印能够定制食物的形状与质地，但由于可打印材料种类有限，通常会产生均一的味觉剖面。我们提出TastePrint——一种3D食品打印系统，通过在制造过程中利用可编程喷刷动态施加液体调味料，实现逐层空间味觉分布。该系统集成：(1) 图形用户界面（GUI），允许用户导入3D模型、将其切片为层，并指定调味通道、喷涂位置与强度；(2) 配备多喷嘴喷涂机构的定制化3D食品打印机。我们通过量化喷涂分辨率与沉积精度的技术实验、针对味觉定位的最小感官辨别研究，以及涉及三位家庭厨师的探索性形成性用户反馈研究，对系统进行了评估。喷涂分辨率模型的确定系数$R^2 = 0.86$，喷涂量模型的确定系数$R^2 = 0.99$。滤纸标定结果与可食用土豆泥样本的测量值具有广泛一致性。在感官辨别研究中，参与者在40次试验中的27次（占67.5%）判定居中调味模式更为集中。这些发现表明，TastePrint能够对调味料的放置位置与用量实现可重复的硬件级控制，同时初步证明空间味觉排列在制造后仍可保持可感知的意义。