• The Science & Technology
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• s.530
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• pp.60-63
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• 2013

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.117-121
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• 2016

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

• Applied Microscopy
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• v.39 no.2
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• pp.101-106
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• 2009

The dorsal lingual papillae of Sorex caecutiens were studied morphologically using scanning electron microscopy. Three types of lingual papillae were found: filiform papillae, fungiform papillae and circumvallate papillae. Filiform papillae were observed in most part of the tongue except on the lateral surface. There were basically three types of filiform papillae distinguished mainly by their morphological shape and structure. Numerous fungiform papillae were spread throughout the whole tongue, especially concentrated in lateral sides. The size varied according to the position of fungiform papillae, becoming larger as it reached to the rear. Strict pair-wise distribution was not observable, but fungiform papillae were mostly located in orderly manner. There were two large circumvallate papillae at the posterior region of the tongue. There were two thick pads around the center part where several bodies were gathered together. Overall research provided similar results with other close species such as common shrew (S. araneus). The circumvallate papillae of S. caecutiens were different from other Sorex species. They were circular, as in bats and other Sorex species, and had two distinguishable pads while others had only one.

• Analytical Science and Technology
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• v.17 no.3
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• pp.217-224
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• 2004

A taste sensor system composed of mini electrode array was built in a flow cell. Potentiometric signals from 9 electrodes were collected for drinking waters and alcoholic beverages which were diluted in a low concentration buffer solution (0.005 M Tris-$H_2SO_4$ pH 7.2) for the measurement. The measured results were treated with the principal component analysis (PCA), and grouped on a two or three dimensional PCA coordinate to discriminate the tastes of each beverage. It is demonstrated that the taste sensor system of this work may be used for the quality control of beverages in production or the examination of their taste variation in the market.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.6 no.2
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• pp.149-158
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• 2005

In this paper, we have designed and implemented a portable e-tongue (electronic tongue) system using MACS (multi array chemical sensor) and PDA. The system embedded in PDA has merits such as comfortable user interface and data transfer by internet from on-site to remote computer. MACS was made up 7 electrodes (${NH_4}^+$, $Na^+$, $Cl^-$, ${NO_3}^-$, $K^+$, $Ca^{2+}$, $Na^+$, pH) and a reference electrode. For learning the system, we adapted the Levenberg-Marquardt algorithm based on the back-propagation, which could iteratively learned the pre-determined standard patterns, in e-tongue system. Conclusionally, the relationship between the standard patterns and unknown pattern can be easily analyzed. The e-tongue was applied to whiskeys and cognac (one high level whisky, one low level whiskey, two cognac) and 2 sample whiskeys for each standard patterns and unknown patterns. The relationship between the standard patterns and unknown patterns can be easily analyzed.

• Food Science and Preservation
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• v.30 no.4
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• pp.663-668
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• 2023

Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, its bitter taste has a negative impact on the expansion of the ginseng market. In this study, we determined the bitter tasting compounds of ginseng using an electronic tongue. The results of measuring bitterness showed that phenolic compounds and polyacetylenes of ginseng had low bitterness. On the other hand, the bitterness was strong in ginsenosides and alkaloids of ginseng. Among them, the bitterness of ginseng was higher in ginsenosides than in alkaloids. Theses results suggest that ginsenosides have a significant affect on the bitter taste of ginseng.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.13 no.5
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• pp.313-322
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• 2020

A large volume of data will improve the robustness of deep learning models and avoid overfitting problems. In automatic tongue segmentation, the availability of annotated tongue images is often limited because of the difficulty of collecting and labeling the tongue image datasets in reality. Data augmentation can expand the training dataset and increase the diversity of training data by using label-preserving transformations without collecting new data. In this paper, augmented tongue image datasets were developed using seven augmentation techniques such as image cropping, rotation, flipping, color transformations. Performance of the data augmentation techniques were studied using state-of-the-art transfer learning models, for instance, InceptionV3, EfficientNet, ResNet, DenseNet and etc. Our results show that geometric transformations can lead to more performance gains than color transformations and the segmentation accuracy can be increased by 5% to 20% compared with no augmentation. Furthermore, a random linear combination of geometric and color transformations augmentation dataset gives the superior segmentation performance than all other datasets and results in a better accuracy of 94.98% with InceptionV3 models.

• Applied Microscopy
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• v.39 no.3
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• pp.267-276
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• 2009

A SEM study on morphology of lingual papillae of Korean long-fingered bat (Miniopterus schreibersi fuliginosus) and Savi's Pipistrelle (Pipistrellus savii) was conducted. Three kinds of lingual papillae were observed: filiform, fungiform, circumvallate papillae. Filiform papillae were divided into two types; the type 1 had a group of needle-like projections, and was distributed throughout the front half of the tongue; the type 2 had a smooth and thick body, and was found in rear half of the tongue. 35 to 45 fungiform papillae were found on the dorsal surface of the tongue in both species. They were observed along the lateral margins and were also found on front and rear end part of the tongue. There were two to three noticeably large fungiform papillae arranged in a straight line on the region between lingual prominence and circumvallate papillae. There were two circumvallate papillae close to the rear end of the tongue. They were large and round, each having two layers of pads. The overall morphology of lingual papillae of M. schreibersi fuliginosus and P. savii was found to be similar with other Chiroptera. However, few but noticeable differences were found among the filiform papillae and fungiform papillae. Type 2 filiform papillae differed in that bifid and trifid configuration were found in M. schreibersi fulginosus unlike in P. savii. In addition, numbers of large fungiform papillae located in the center of posterior region of the tongue were different with M. schreibersi have three while P. savii having only two.

• Food Industry And Nutrition
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• v.21 no.1
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• pp.15-18
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• 2016