• Title, Summary, Keyword: electronic tongue

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Design of electronic tongue using IEEE 1451.2 (IEEE 1451.2를 이용한 전자혀 설계)

  • Kim, Dong-Jin;Kim, Jeong-Do;Jung, Woo-Suk;Lee, Jung-Hwan;Kim, Myung-Guy;Yoon, Chul-Oh
    • Journal of Sensor Science and Technology
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    • v.16 no.2
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    • pp.150-158
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    • 2007
  • The IEEE 1451 publication are available, this standard defines interface between sensor and processor, and plug and play in processor is possible. Also, Intelligence of sensor was possible because sensor includes transducer electronic data sheet (TEDS). In IEEE 1451 standards, IEEE 1451.4 is suitable standard in single sensor, and IEEE 1451.2 is suitable standard in multi-sensors (array sensor). In this paper, apply IEEE 1451 to electronic tongue system. In the case of electronic tongue system, because array sensor is used, it is that complex and difficult to apply IEEE 1451.4 that is standard for single sensor. In this paper, apply IEEE 1451.2 for array sensor to design of electronic tongue system. Communication interface method of IEEE 1451.2 for electronic tongue system is presented, and implemented TEDS of electronic tongue system.

The way to standardize electronic tongue system using IEEE 1451.4 (IEEE 1451.4를 이용한 전자혀 시스템의 표준화 방안)

  • Kim, Dong-Jin;Kim, Jeong-Do;Byun, Hyung-Gi;Ham, Yu-Kyung;Han, Dong-Won
    • Journal of Sensor Science and Technology
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    • v.14 no.6
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    • pp.444-454
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    • 2005
  • The IEEE 1451.4 standards defines an architectural model for interfacing smart transducers for sensors & actuators. This standard allows analogue transducers to communicate their identification and calibration data in a digital format. A digital format is called the TEDS (transducer electronic data sheet). However, the standard template TEDS of IEEE 1451.4 do not supports sensors to use in electronic tongue system, such as arrayed-potentiometric and voltametric sensors. In this paper, a solution to standardize sensors for E-Tongue (electronic tongue) and electronic tongue systems is presented.

Visual and Quantitative Analysis of Different Tastes in liquids with Fuzzy C-means and Principal Component Analysis Using Electronic Tongue System

  • Kim, Joeng-Do;Kim, Dong-Jin;Byun, Hyung-Gi;Ham, Yu-Kyung;Jung, Woo-Suk;Choo, Dae-Won
    • Proceedings of the KIEE Conference
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    • pp.133-137
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    • 2005
  • In this paper, we investigate visual and quantitative analysis of different tastes in the liquids using multi-array chemical sensor (MACS) based on the ion-selective electrodes (ISEs), which is so called the electronic tongue (E-Tongue) system. We apply the Fuzzy C-means (FCM) algorithm combined with Principal Component Analysis (PCA), which can be used to reduce multi-dimensional data to two- or three-dimensional data, to classify visually data patterns detected by E-Tongue system. The proposed technique can be determined the cluster centers and membership grade of patterns through the unsupervised way. The membership grade of an unknown pattern, which does not shown previously, can be visually and analytically determined. Throughout the experimental trails, the E-tongue system combined with the proposed algorithms is demonstrated robust performance for visual and quantitative analysis for different tastes in the liquids.

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Development of Electronic Tongue System Using Fuzzy C-Means Algorithm Combined to PCA Method (PCA와 결합된 Fuzzy C-Means 알고리즘을 이용한 전자 혀 시스템 개발)

  • Jung Woo Suk;Hong Chul Ho;Kim Jeong Do
    • Journal of Institute of Control, Robotics and Systems
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    • v.11 no.2
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    • pp.109-116
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    • 2005
  • In this paper, we investigate the visual and quantitative analysis at the same time with an electronic tongue(e-tongue) system using an array of ISE(ion-selective electrode). We apply the FCM(fuzzy c-means) algorithm combined with PCA(principal component analysis), which can be reduced multi-dimensional data to third-dimensional data, to classify data patterns detected by E-Tongue system. The proposed technique can be designed to solve the cluster centers and membership grade of patterns combined with the output results obtained by PCA method. According to the proposed technique, the membership grade of unknown pattern, which does not shown previously can be determined and analyzed visually. Conclusionally, the relationship between the standard patterns and unknown pattern can be easily analyzed. Throughout the experimental trials, the proposed technique has been confirmed using developed E-Tongue system.

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.

Development of Portable Electronic Tongue using Fuzzy clustering algorithm (Fuzzy Clustering 알고리즘을 이용한 휴대용 전자 혀 개발)

  • Kim, Joeng-Do;Ham, Yu-Kyung;Jung, Woo-Suk;Jung, Young-Chang
    • Proceedings of the KIEE Conference
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    • pp.602-604
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    • 2004
  • A portable electronic tongue(E-Tongue) system using an array of ion-selective electrode(ISE) and personal digital assistants(PDA) for recognizing and analyzing food and drink have been designed. By the employment of PDA, the complex algorithm such as fuzzy c-means algorithm(FCMA) could be used in E-Tongue, FCMA could iteratively solve the cluster centers of pre-determined standard patterns. And the membership between the standard patterns and unknown pattern could be analyzed easily by the present E-Tongue combined with PDA.

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Design of a Portable Electronic Tongue System using Fuzzy C-Means Algorithm (Fuzzy C-Means Algorithm을 이용한 휴대용 전자혀 시스템 설계)

  • Kim, Jeong-Do;Kim, Dong-Jin;Ham, Yu-Kyung;Jung, Young-Chang;Yoon, Chul-Oh
    • Journal of Sensor Science and Technology
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    • v.13 no.6
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    • pp.446-453
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    • 2004
  • A portable electronic tongue (E-Tongue) system using an array of ion-selective electrode (ISE) and personal digital assistants (PDA) for recognizing and analyzing food and drink have been designed. By the employment of PDA, the complex algorithm such as fuzzy c-means algorithm (FCMA) could be used in E-Tongue, PUMA could iteratively solve the cluster centers of pre-determined standard patterns. And the membership between the standard patterns and unknown pattern could be analyzed easily by the present E-Tongue combined with PDA.

REPONSE OF POLYMERIC MEMBRANES AS SENSING ELEMENTS FOR ELECTRONIC TOUGUE

  • Bae, Y.M.;Cho, S.I.
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • pp.219-226
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    • 2000
  • The study was executed for development of sensing elements of electronic tongue which could discriminate taste of liquid and semi-liquid foods. Five polymeric membranes which were composed of polymer, plasticizer, electro-active materials were prepared. After each polymeric membranes were mounted in an electrode body, membrane potentials due to electrochemical reaction with taste stimuli were measured. The experimental results were interpreted in view of the membrane's non-selective responses to stimuli.

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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

  • Hwang, Young-Hwa;Ismail, Ishamri;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.38 no.6
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    • pp.1305-1314
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    • 2018
  • To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature (기기적 평가와 패널 기반 평가를 이용한 된장 용액의 제시 온도에 따른 맛과 향미 특성 분석 및 비교)

  • Heo, JeongAe;Kwak, Han Sub;Kim, Mi Jeong;Kim, Min Jung;Kim, Yoonsook;Chang, Min-Sun;Kim, Sang Sook
    • The Korean Journal of Food And Nutrition
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    • v.31 no.2
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    • pp.264-271
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    • 2018
  • The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.