• Title, Summary, Keyword: electronic nose

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Flavor Pattern Analysis of Imported Wines Using Electronic Nose System (포도주의 전자코(Electronic Nose)를 이용한 향기 패턴 분석)

  • Kim, Ji-Young;Jang, Ji-Sun;Lee, Ju-Woon;Lee, Ki-Teak
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.1
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    • pp.14-21
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    • 2008
  • Flavor is one of the most important factors for determining wine characteristics and quality. Flavor pattern of wines(brewed from America, France, Italy, Chile, and Australia) was analyzed by the electronic nose that is equipped with 12 metal oxide sensors. In the results, the flavor pattern of wines was discriminated according to their origins by the principal component analysis(PCA). Each proportion of the first principal component score in the PCA plot was 94.79%(America), 73.62%(France), 99.06%(Italy), 96.74%(Chile), and 96.53%(Australia), respectively. Consequently, the imported wines could be practically differentiated into one from the other origins by volatile properties, suggesting that electronic nose could be successfully used for easy screening and quality evaluation of wines.

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Application of Mass Spectrometer-based Electronic Nose for Discrimination of Angelicae gigantis radix

  • Noh, Bong-Soo;Youn, Aye-Ree;Lee, Nam-Yun
    • Food Science and Biotechnology
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    • v.14 no.4
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    • pp.537-539
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    • 2005
  • Potential of mass spectrometer-based electronic nose to discriminate habitat of Angelicae gigantis radix was evaluated using 24 and 86 Korean and non-Korean samples, respectively. Loading plot(s) of principal component analysis of data measured through this system revealed difference between Korean samples (probability; 100%) and non-Korean ones (probability; 95.3%), suggesting this technique could be used as efficient method to differentiate habitat of A. gigantis radix.

Prediction of the Freshness for Soybean Curd by the Electronic Nose in the Fluctuating Temperature Condition

  • Youn, Aye-Ree;Noh, Bong-Soo
    • Food Science and Biotechnology
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    • v.14 no.3
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    • pp.437-439
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    • 2005
  • Freshness of stored soybean curd as sensitivity ($R_{gas}/R_{air}$) was evaluated at 48-50 hr intervals using electronic nose at regular sequential square-wave temperatures between $4\;-\;10^{\circ}C$. Obtained kinetic data from apparent first principal component score $(PC1)_{app}$ and storage time were used for prediction of freshness. Percentage difference between predicted and actual values of stored soybean curd was less than 8.9% under fluctuating temperature condition.

Volatile Discrimination of Irradiated and Fumigated White Ginseng Powders at Different Storage Times and Temperatures Using the Electronic Nose

  • Shin, Jung-Ah;Kwon, Joong-Ho;Lee, Ki-Teak
    • Preventive Nutrition and Food Science
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    • v.11 no.3
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    • pp.237-242
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    • 2006
  • The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and $25^{\circ}C$) by an electronic nose system equipped with 12 metal-oxide sensors. WGP were treated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and $25^{\circ}C$). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at $-10^{\circ}C$. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.

Development of a Portable Electronic Nose System (I) - System Development - (휴대용 전자코 시스템 개발 (I) - 시스템 개발 -)

  • Lee, Jeong-Woo;Kim, Seong-Min
    • Journal of Biosystems Engineering
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    • v.33 no.5
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    • pp.333-339
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    • 2008
  • The purpose of this study was to develop a portable electronic nose system to measure volatile components of agricultural and food products. Also, a graphical operating software to control the electronic nose system and to acquire signals through the Internet was developed. An array of five commercial metal oxide gas sensors was used to detect various volatile gas components of target samples. Transient and steady state signals were analyzed to extract variables related to sample states, To find optimal operating conditions of the system, several experiments were performed with different gas chambers, vacuum pumps, gas sampling temperatures, and sample container sizes. The patterns of gas sensor signals were analysed to find effects of the various conditions.

Odor Analysis for Beef Freshness Estimation with Electronic Nose (전자코를 이용한 쇠고기의 신선도 변화에 따른 냄새 분석)

  • 김기영;이강진;최규홍;최동수;손재룡;강석원;장영창
    • Journal of Biosystems Engineering
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    • v.29 no.4
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    • pp.317-322
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    • 2004
  • This study was conducted to evaluate the feasibility of identifying freshness of beef using a surface acoustic wave (SAW) sensor based electronic nose. The beef was stored at 5$^{\circ}C$ and aroma was measured with the passage of time. Chromatographic analysis of the odor showed that number of volatile components and their amounts were rapidly increased after 19 days of storage. Classifying beefs according to their storage days was possible using principle component analysis (PCA). Classifying beefs processed from four different origins was also possible with PCA analysis of odor. This study shows that electronic nose can be applied to beef freshness evaluation and classification of its origin.

Discrimination of Sesame Oils from Imported Seeds and Their Blended Ones Using Electronic-Nose System (수입 참깨로 착유된 브랜드별 참기름의 전자코를 이용한 향 구분 및 혼합참기름의 판별연구)

  • Shin, Jung-Ah;Lee, Ki-Teak
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.856-860
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    • 2005
  • Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta $R_{gas}/R_{air}$) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.

Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue (전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석)

  • Kim, Jung Sun;Jung, Hyo Yeon;Park, Eun Young;Noh, Bong Soo
    • 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.

Prediction of Fermentation Time of Korean Style Soybean Paste by using The Portable Electronic Nose (휴대용 전자코에 의한 된장의 숙성정도 예측)

  • Noh, Bong-Soo;Yang, Young-Min;Lee, Taik-Soo;Hong, Hyung-Ki;Kwon, Chul-Han;Sung, Yung-Kwon
    • Korean Journal of Food Science and Technology
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    • v.30 no.2
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    • pp.356-362
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    • 1998
  • The study is to predict fermentation time of Korean style soybean paste by portable electronic nose that has six metal oxide sensors. Korean style soybean paste using Aspergillus oryzae was fermented at $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$. The changes of sensitivity by electronic nose, amino nitrogen and reducing sugar were observed during fermentation. Sensitivities of six metal oxide sensor were decreased with increase of fermentation time while amino nitrogen was increased. Sensor #3 and #4 showed good correlation between sensitivities of the sensors and fermentation time $(r^2=0.71{\sim}0.95)$. And the good correlation between sensitivity by electronic nose and the produced amino nitrogen was shown until soybean paste was fermented. Portable electronic nose using metal oxide sensor (#3 and #4) could predict fermentation time of Korean style soybean paste.

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Electronic Nose Analysis of Ethanol in Gochujang for Halal Food Certification (전자코를 사용하여 할랄식품 적용을 위한 고추장 중 에탄올 분석)

  • Park, Su Won;Sim, You Sin;Choi, Jin Young;Park, Eun Young;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
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    • v.48 no.3
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    • pp.193-200
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    • 2016
  • The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas chromatography with flame ion detector, widely accepted as the conventional method of alcohol detection. The content ranged from 0.14 to 2.7%. Then, 8 gochujangs selected from among the initial 25 samples were analyzed by electronic nose. Similar ethanol content patterns were observed between the two detection methods. In addition, commercial gochujang products were examined by electronic nose to ensure that they complied with the required ethanol standard of the halal certification authority. Consequently, it was confirmed that electronic nose analysis can be applied as a primary screening method for halal certification.