• Title/Summary/Keyword: 전자 코

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Application of Electronic Nose in Discrimination of the Habitat for Black Rice (전자코를 이용한 검정현미의 산지판별)

  • Cho, Yon-Soo;Han, Kee-Young;Kim, Jung-Ho;Kim, Su-Jeong;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.136-139
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    • 2002
  • The discrimination of the agricultural origin, especially locally produced of imported products such as black rices was investigated by using electronic nose. Volatile components from these products were discriminated by six metal oxide sensors without pretreatment. Pattern recognition was carried out. Principal component analysis showed the differences between imported and locally produced ones. The number of 57 from 69 species of black rices were recognized as locally produced one (83.33%) and 11 from 13 species one (imported black rices) was correctly discriminated. Unknown habitat of black rice could be identified by artificial neural network system whether the imported or not. Also commercial electronic nose (E-nose 5000) that was combined with metal oxide sensor and conducting polymer sensor showed 92.75% (locally produced black rices) and 92.31% (imported one) of discrimination.

사육면적에 따른 비거세 한우육의 냉장중 pH, 보수력, 지방산 조성 및 전자코에 의한 향기 패턴 비교

  • Gang, Seon-Mun;Jeong, Yeon-Bok;Kim, Tae-Sil;Park, Yeon-Su;Song, Yeong-Han;Panjono, Panjono;Lee, Seong-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2006.05a
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    • pp.98-101
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    • 2006
  • 본 연구는 사육면적에 따른 비육후기 28개월령 비거세 한우육의 냉장중 PH, 보수력, 지방산 조성 및 전자코에 의한 향기 패턴 비교를 구명하고자 실시하였다. 도축전 6개월 동안 사육면적(9, 18, 27 $m^2$)에 따라 공시하고 도축후 등심(M. longissimus) 부위를 $4{\pm}0.5^{\circ}C$에 9일 동안 저장하면서 실험하였다. pH는 저장 3일까지 27 $m^2$에서 사육한 한우육이 9, 18 $m^2$에서 사육한 한우육보다 유의적으로 높았다(p<0.05). 사후강직후 48시간의 드립 감량은 27 $m^2$에서 사육한 한우육이 9, 18 $m^2$에서 사육한 한우육보다 유의적으로 낮았다(p<0.05). 지방산 조성에서 C20:5n3(EPA)과 PUFA n3 지방산 총량은 27 $m^2$에서 사육한 한우육이 9 $m^2$에서 사육한 한우육보다 유의 적으로 높았으며(p<0.05), PUFA n6/n3 비율은 낮았다(p<0.05). 전자코의 PCA에 의한 향기 패턴은 저장기간 동안 사육면적에 따른 차이가 나타나지 않았다. 따라서 27 $m^2$에서 사육한 비거세 한우육의 보수력 및 PUFA n3 지방산 함량이 가장 높았으며, PUFA n6/n3 비율은 가장 낮았다.

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Classification of Japonica Varieties by Volatile Component Patterns of Milled and Cooked Rice Using Electronic Nose (전자코를 이용한 자포니카벼 품종의 쌀과 밥 향기패턴 분류)

  • Song Jin;Son Jong-Rok;Park Nam-Kyu;Cho Hae-Young;Chang Kyu-Seob
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.50 no.6
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    • pp.447-452
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    • 2005
  • This study was performed to investigate the differences among the 44 varieties of Japonica rice by using the electronic nose. The volatile patterns of milled rice and its cooked rice were generated by twelve metal oxide sensors (MOS). The MSO responses were evaluated by principal component analysis and cluster analysis. Milled rice was classified into three groups; Group I included most of varieties, Group II was Daejinbyeo, Chucheongbyeo, and Group III was Mangumbyeo, Nampyeongbyeo, Shindongjinbyeo. But the discrimination of cooked rice was not identified. Also the result of correlation analysis appeared that the volatile of milled rice was not significantly related to that of cooked rice. Electronic nose system was considered as not depend on our study results sufficient to predict the volatile pattern of cooked rice.

Understanding the Sensory Characteristics of Various Types of Milk Using Descriptive Analysis and Electronic Nose (묘사분석 및 전자코 분석을 이용한 다양한 시유의 관능적 품질 특성 이해)

  • Chung, Seo-Jin;Lim, Chae-Ran;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.40 no.1
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    • pp.47-55
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    • 2008
  • The objectives of this study were: 1) to develop the sensory lexicons of milk marketed in Korea, 2) to investigate the effects of pasteurization and milk composition on the sensory qualities of milk, and 3) to evaluate the correlation between descriptive analysis and the electronic nose method. Electronic nose and descriptive analyses were conducted to analyze the sensory characteristics of 14 milk samples. The 14 samples were provided from 4 manufacturers with different pasteurization methods, and varied in fat, calcium, and lactose content. Twenty-six sensory lexicons were developed to describe the sensory characteristics of the samples. The low temperature, long-time processed milk had a distinctive 'bi-rim' flavor regardless of the milk composition. The lactose-free milks were sweet, and the low-fat milks had relatively low intensities for most flavor attributes. The electronic nose method successfully grouped the milk samples primarily based on their composition, but grouped them weakly by pasteurization method.

Analysis of Aroma patterns of Nagaimo, Ichoimo and Tsukuneimo by the Electronic Nose (전자코에 의한 장마, 단마, 대화마의 향기패턴 분석)

  • Lee, Boo-Yong;Yang, Young-Min
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.24-27
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    • 2001
  • This study was performed to analyse aroma patterns of Nagaimo, Ichoimo and Tsukuneimo by the electronic nose with 32 conducting polymer sensors. Response by the electronic nose was analysed by the principal component analysis(PCA). Sensory evaluation also for organoleptic taste and odor of Nagaimo, Ichoimo and Tsukuneimo was performed. Nagaimo was very crunchy and sweet. Tsukuneimo was roasted nutty, hard, viscid taste and sticky. Ichoimo had intensive unique yam flavor and moderate hardness between Nagaimo and Ichoimo. Intensity of Ichoimo for unique yam flavor by the electronic nose was the strongest. The quality factor(QF) of PCA for normalized pattern by thirty two sensors showed less than 2, and so aroma pattern of three yam cultivars had no difference. But when the PCA was performed for normalized pattern by eight selected sensitive sensors, the QF for Nagaimo and Tsukuneimo is 2.057. Thus aroma pattern between Nagaimo and Tsukuneimo could be distinguished.

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Identification of Volatile Compounds of 4 Grape Species by Storage Conditions (전자코와 GC/MS를 이용한 포도 품종별 저장 조건에 따른 휘발성 향기 성분 연구)

  • Lee, Yun-Jeung;Lee, Ki-Teak
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.7
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    • pp.874-880
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    • 2007
  • Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.

Effect of Storage Temperature, Time and Natural Additives on the Changes in Flavor of Lentinus edodes (저장온도, 시간 및 천연첨가제가 표고버섯의 향 변화에 미치는 영향)

  • Han, Kee-Young
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.235-249
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    • 2015
  • This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemisia princeps, Artemisia capillaries, green tea, and activated charcoal) were used. The mushrooms were packaged in polyethylene films with each treatment and were stored at 5, 10 and $20^{\circ}C$. Increase in storage temperature and storage time decreased the ratio of resistance in the electronic nose as well as first principal component scores. In addition, indicating quality of mushroom reduced at high temperature and long storage time. The results of the electronic nose and the principal component analysis(PCA) in the mushrooms with Artemisia princeps and Artemisia capillaries that were stored at $5^{\circ}C$, and green tea and activated charcoal which were stored at $10^{\circ}C$ showed the good effects to maintain the freshness along with reducing off-flavor. However, there were no differences between control and treatment groups at $20^{\circ}C$.

Analysis of Melamine in Melamine-added Foods Using Mass Spectrometry-based Electronic Nose (멜라민을 함유시킨 식품에서의 MS-전자코를 이용한 멜라민 분석)

  • Hong, Eun-Jeung;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.42 no.6
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    • pp.676-681
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    • 2010
  • Melamine has been used to increase the protein contents of powdered foods by adding a nitrogen source. Samples were prepared by blending melamine with powdered products such as powdered milk and coffee whitener. Melamine was added at ratios of 100:0, 80:20, 50:50, 30:70, and 0:100 (w/w), respectively. A Mass Spectrometry-based Electronic Nose and DFA (discriminant function analysis) were used to determine the amount of melamine. The electronic nose results were completely separated by the mixing ratios of melamine.

Optimization of Voice Coil Motors for a Small Guided Missile Fin Actuator (소형 유도무기 날개 작동기용 보이스 코일 모터의 최적 설계)

  • Lee, Choong Hee;Kim, Gwang Tae;Lee, Byung Ho;Cho, Young Ki
    • Journal of the Korean Society for Aeronautical & Space Sciences
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    • v.47 no.1
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    • pp.59-65
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    • 2019
  • In this study, optimal design of direct-drive VCMs (Voice Coil Motor) for a missile fin actuator is carried out. The torque performance and the characteristics of the VCM are predicted by commercial electromagnetic analysis software, ANSYS Maxwell. The optimal design is obtained at the minimum and maximum actuating angles where the aerodynamic load acting on the fin is the largest in the operating range. The critical variables of the actuator is designed and the RSM (Response Surface Method) is used for the optimization. The response surface model consists of second-order functions and its experimental points are selected by a central composite design. This design is widely used for fitting a second-order response surface. The adjustment regression coefficients is computed for adequacy checking of the response surface model. Finally, the torque values obtained by the RSM and the ANSYS Maxwell are shown in good agreement.

The Odor Discriminents Analysis and the Comparison of Flavor Components in Korean and Chinese Sesame Oils (한국산 및 중국산 참기름의 향기성분 비교 및 전자코 장치를 이용한 Odor 판별 분석)

  • 권영주;이재곤;등개야;이규희;오만진
    • Food Science and Preservation
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    • v.6 no.2
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    • pp.200-205
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    • 1999
  • This experiment was carried out to search mm reasonable and scientific method to distinguish Korean sesame with Chinese sesame. Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China (CvCc), Chinese variety cultivated in Chochiwon city of Korea (CvKc) and Korean variety cultivated in Jilin Province of China (KvCc). In volatile flavor components analysis, 41 component were identified from KvKc and 39 components from CvCc. Major flavor components were pyrazines and furans. Pyrazines compositions of KvKc and CvCc were 55.4% and 56.8%, respectively while furans compositions of KvKc and CvCc were 27.0% and 20.4%, respectively. Other flavor components pattern showed no difference. When the headspace volatiles of sesame oils were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA and Discriminant analysis, characteristic patterns of sesame oil odors were different from each other according to variety as well as cultivated area. These results suggest that Korean sesame oils may be distinguished from Chinese sesame oils by using Electronic Nose System.

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