• 한국식품조리과학회지
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• 제26권3호
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• pp.300-306
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• 2010

Arabica coffee has been classified for trading according to the New York Board of Trade (NYBOT) green coffee classification. The aim of the present study is to evaluate the physiochemical and sensorial characteristics of coffees classified by NYBOT as NY2 (specialty coffee), NY3/4 and NY4/5 (commercial coffee). The density of green coffee was higher for the NY2 sample. The amount of total solids in brewed coffee increase as the green coffee grade decreased and the pH levels decreased as the coffee grade decreased. Descriptive analysis using a 15cm line scale was carried out by 12 trained panelists prepared by espresso coffee and consumer preference tests were carried out by 168 consumers. The NY2 sample had the highest fruity, acidity, sweetness and aftertaste characteristics. In addition, green, rio, sour and astringency characteristics increased as the coffee grade decreased. Acceptance of aroma, flavor, taste balance and overall were higher for the NY2 sample. In the consumer preference test, the NY2 and NY4/5 samples had a similar distribution, but consumers between the ages of 20 to 30 who like to drink brewed coffee more than instant coffee preferred the NY2 than sample over the NY3/4 sample. In conclusion, significant differences were observed among the three groups of green coffee classification in all physicochemical and sensory parameters.

• 한국식품조리과학회지
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• 제25권6호
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• pp.703-711
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• 2009

Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.299-306
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• 2006

The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.

• 방송공학회논문지
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• 제21권3호
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• pp.425-435
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• 2016

본 논문에서는 카메라로부터 입력된 영상으로부터 쌀, 커피, 녹차 등 다양한 원료를 양품과 불량품으로 자동 분류하기 위한 분류 모델을 제안한다. 현재 농산물 원료 분류를 위해서 주로 숙달된 노동력의 육안 선택에 의존하고 있지만 작업시간이 길어질수록 반복적인 작업에 의해 분류 능력이 현저히 떨어지는 문제점이 있다. 노동력에 부분적으로 의존하는 기존 제품의 문제점을 해결하기 위해, 본 논문에서는 평균-이동 클러스터링 알고리즘과 단계별 영역 병합 알고리즘을 결합하는 비전기반 자동 원료 분류 알고리즘을 제안한다. 우선 입력 원료 영상에서 평균-이동 클러스터링 알고리즘을 적용하여 영상을 N개의 클러스터 영역으로 분할한다. 다음단계에서 N개의 클러스터 영역 중에서 대표 영역을 선택하고 이웃 영역들의 영역의 색상과 위치 근접성을 기반으로 단계별 영역 병합 알고리즘을 적용하여 유사한 클러스터 영역을 병합한다. 병합된 원료 객체는 RG, GB, BR의 2D 색상 분표로 표현되고, 병합된 원료 객체에 대해 색상 분포 타원을 만든다. 이후 미리 실험적으로 설정된 임계값을 적용하여 원료를 양품과 불량품을 구분한다. 다양한 원료 영상에 대해 본 논문에서 제안하는 알고리즘을 적용한 결과 기존의 클러스터링 알고리즘이나 상업용 분류 방법에 비해 사용자의 인위적 조작이 덜 필요하고 분류성능이 우수한 결과를 나타냄을 알 수 있었다.

• 대한한방내과학회지
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• 제28권4호
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• pp.741-750
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• 2007

Objective : This study investigated the relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients. Methods : From October 2005 to March 2007, 379 acute stroke patients were included. Patients were hospitalized within 14 days after the onset of stroke at DongGuk University International Hospital, Kyungwon University In-cheon Oriental Medical Hospital or Department Cardiovascular and Neurologic Diseases (stroke center), Kyung Hee University Oriental hospital. We assessed the type of SC of acute stroke patients by Questionnaire for Sasang Constitution Classification II (QSCC II). We investigated general characteristics, stroke types, dietary preferences (meat, sea food, fast food, alcohol drinking, coffee and green tea drinking) and lifestyle (smoking, exercise) according to SC. Results : This study showed that out of the total patients, the proportion of So-yang to Tae-eum to So-eumwas equal to 2.6 to 2 to 1. Of note, this study showed a higher proportion in age of So-eum & weight of Tae-eum. The ratio of cerebral hemorrhage to cerebral infarction was 1 to 9. SVO, LAA, SUE are the 3 types of cerebral infarction classified by TOAST; SVO ranked the highest while SUE ranked the lowest in all constitutions. There were no significant differences between So-yang and Tae-eum in the aspect of the preference for meat, but the majority of So-eum displayed high preferences for seafood. In the aspect of alcohol drinking and smoking history, So-yang recorded significantly bigger proportion while So-eum & Tae-eum patients represented a bigger proportion than So-yangin the aspect of no exercise habits. Conclusion : According to the result above, we could observe the general disposition of various characteristic distributions according to SC of acute stroke patients. Also, we could observe a relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients. Further studies will be needed to better understand the relationship between diet and lifestyle and Sasang constitution (SC) in acute stroke patients.