• Title, Summary, Keyword: electronic nose

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Application of the second generation of electronic nose and its useful possibility in food industry (식품산업 분야에서의 2세대 전자코의 응용과 활용가능성)

  • Lee, Soo Jin;Noh, Bong Soo
    • Food Science and Industry
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    • v.50 no.4
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    • pp.50-64
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    • 2017
  • Applications of the second generation of electronic nose in various field such as new food product development, slight rancidity during induction period, classification of similar products, discovery of odor, and odor reduction were reviewed. The possibilities of using electronic noses in areas that are difficult to analyze so far would be done in the future. It is believed that the utility value is expanded not only in the food industry but also in other areas.

Development of Elsholtzia splendens-Flavored Oils and Analysis of Flavor Pattern Using Electronic Nose (꽃향유 향미유의 개발 및 전자코를 이용한 향기패턴 분석)

  • 정미숙;이미순
    • Korean journal of food and cookery science
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    • v.18 no.4
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    • pp.455-460
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    • 2002
  • This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).

Physiochemical Properties of Repeated Deep-frying Oil and Odor Pattern Analysis by Electronic Nose System (재가열 튀김유의 이화학적 특성과 전자코에 의한 향기 패턴 분석)

  • Kim, Nam-Sook;Shin, Jung-Ah;Lee, Ki-Teak
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.6
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    • pp.717-723
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    • 2006
  • Chemical characteristics of soybean oil after deep-frying with potato sticks (200 g, 10% w/w of soybean oil) were studied according to the 34 deep-frying times. After consecutive 34 deep-frying, total polyunsaturated FA contents was gradually decreased while the total saturated FA and trans FA were increased. Acid value and peroxide value were increased while iodine value decreased, respectively. The Hunter $L^{\ast}$ value decreased while each $a^{\ast}\;and \;b^{\ast}b$ value were gradually increased. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of frying oils against the times of deep-trying. The proportions of 1st and 2nd principal component analysis showed 75.97% and 21.23%, respectively. While 6 among total 12 sensors well responded to discrimination of odor in the repented frying oils, suggesting that the odor pattern of each oil after deep-frying would be discriminated against fresh soybean oil, especially after 14 times. From the results, electronic nose could differentiate the degree of quality deterioration of the repeated deep-frying oils.

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Identification of Salmonella Pathogen Using Electronic Nose (전자코를 이용한 살모넬라 식중독균 판정)

  • Kim G.;Lee M. W.;Lee K. J.;Choi C. H.;Noh K. M.;Kang S,;Chang Y. C.
    • Journal of Biosystems Engineering
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    • v.30 no.2
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    • pp.121-126
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    • 2005
  • In this study, a commercial electronic nose system was used to detect contamination of Salmonella bacteria. Odors from growth media contaminated with Salmonella typhimurium, Salmonella enteritidis, or Escherichia coli were collected and analyzed to evaluate a possibility of rapid detection of pathogen. Odor chromatograph showed that S. typhimurium, S. enteritidis, and E. coli had 7,6, and 9 main peaks, respectively. Retention time and intensity of the peaks were distinct for different bacteria species. Principal component analysis (PCA) were also performed to clarify odor differences. Analysis results showed that the odors for uncontaminated growth medium were differently grouped from the odors of contaminated one. The odor from the bacteria growth identified with two principal components, PC 1 and PC2. In PCA figures, odor groups were moved from left to right of PC 1 with elapse of the bacteria growth time. The electronic nose system could detect odors of S. typhimurium, S. enteritidis, E. coli when their concentration were $1.85\times10^6\;cfu/g,\;2.25\times10^6\;cfu/g,\;and\;1.8\times10^5 cfu/g$, respectively.

Analysis of Flavor Pattern of Various Coffee Beans Using Electronic Nose (원두 종류에 따른 커피의 향기패턴 분석)

  • Kim, Ki Hwa;Kim, Ah Hyun;Lee, Jae Keun;Chun, Myoung Sook;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
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    • v.46 no.1
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    • pp.1-6
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    • 2014
  • An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

Discrimination of American ginseng and Asian ginseng using electronic nose and gas chromatography-mass spectrometry coupled with chemometrics

  • Cui, Shaoqing;Wu, Jianfeng;Wang, Jun;Wang, Xinlei
    • Journal of Ginseng Research
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    • v.41 no.1
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    • pp.85-95
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    • 2017
  • Background: American ginseng (Panax quinquefolius L.) and Asian ginseng (Panax ginseng Meyer) products, such as slices, have a similar appearance, but they have significantly different prices, leading to widespread adulteration in the commercial market. Their aroma characteristics are attracting increasing attention and are supposed to be effective and nondestructive markers to determine adulteration. Methods: The aroma characteristics of American and Asian ginseng were investigated using gas chromatography-mass spectrometry(GC-MS) and an electronic nose (E-nose). Their volatile organic compounds were separated, classified, compared, and analyzed with different pattern recognition. Results: The E-nose showed a good performance in grouping with a principle component analysis explaining 94.45% of variance. A total of 69 aroma components were identified by GC-MS, with 35.6% common components and 64.6% special ingredients between the two ginsengs. It was observed that the components and the number of terpenes and alcohols were markedly different, indicating possible reasons for their difference. The results of pattern recognition confirmed that the E-nose processing result is similar to that of GC-MS. The interrelation between aroma constituents and sensors indicated that special sensors were highly related to some terpenes and alcohols. Accordingly, the contents of selected constituents were accurately predicted by corresponding sensors with most $R^2$ reaching 90%. Conclusion: Combined with advanced chemometrics, the E-nose is capable of discriminating between American and Asian ginseng in both qualitative and quantitative angles, presenting an accurate, rapid, and nondestructive reference approach.

Improved Vapor Recognition in Electronic Nose (E-Nose) System by Using the Time-Profile of Sensor Array Response (센서 응답의 Time-Profile 을 이용한 전자 후각 (E-Nose) 시스템의 Vapor 인식 성능 향상)

  • Yoon Seok, Yang
    • Journal of Biomedical Engineering Research
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    • v.25 no.5
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    • pp.329-334
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    • 2004
  • The electronic nose (E-nose) recently finds its applications in medical diagnosis, specifically on detection of diabetes, pulmonary or gastrointestinal problem, or infections by examining odors in the breath or tissues with its odor characterizing ability. The odor recognition performance of E-nose can be improved by manipulating the sensor array responses of vapors in time-profile forms. The different chemical interactions between the sensor materials and the volatile organic compounds (VOC's) leave unique marks in the signal profiles giving more information than collection of the conventional piecemal features, i.e., maximum sensitivity, signal slopes, rising time. In this study, to use them in vapor recognition task conveniently, a novel time-profile method was proposed, which is adopted from digital image pattern matching. The degrees of matching between 8 different vapors were evaluated by using the proposed method. The test vapors are measured by the silicon-based gas sensor array with 16 CB-polymer composites installed in membrane structure. The results by the proposed method showed clear discrimination of vapor species than by the conventional 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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The Comparison of Chemical Components of Licorice Extracts and Discrimination Analysis of Licorice Cultivation Areas by Electronic Nose (감초 추출물의 산지별 화학성분 비교 및 전자코 장치를 이용한 산지 판별 분석)

  • 권영주;김도연;이문용;이경구;이정일
    • Journal of the Korean Society of Tobacco Science
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    • v.22 no.2
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    • pp.170-175
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    • 2000
  • This study was carried out to compare the quality of licorices from various cultivating areas. licorice samples used in this study were collected from North-east and Sinkiang area in China, Mongolia, Uzvekistan and Kazahstan. The chemical components of licorice samples were analyzed and the signal patterns of the electracts were detected by the electronic nose. Contents of glycyrrhizin and glicyrrhizic acid, the key components of licorice were distributed in the region of 16.7~25.2% and 5.8~10.2%, respectively and were various according to the samples of the collected areas. In glycyrrhizin contents, root of Sinkiang showed the lowest value of 16.7%, and that of North-east the highest of 25.2%. In glycyrrhizic acid contents, root of Sinkiang showed the lowest of 5.8 %, and Kazahstan showed the highest of 10.2 %. Composition ratio of glycyrrhizin to glycyrrhizic acid was not always limear. As other components is other components affecting quality, contents of ash, starch and gums were 2.4~3.7%, 0.2~3.9%, respectively. When the headspace volatiles of licorices were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA, characteristic patterns of licorices were different from each other according to collected area and its p value showed 0.0001. These results suggest that licorices may be discriminated from the collected areas by using Electronic Nose System.

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