• 제목, 요약, 키워드: electronic tongue

검색결과 52건 처리시간 0.04초

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

  • 김동진;김정도;정우석;이정환;김명규;윤철오
    • 센서학회지
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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.

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

  • 김동진;김정도;변형기;함유경;한동원
    • 센서학회지
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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
    • 대한전기학회:학술대회논문집
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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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PCA와 결합된 Fuzzy C-Means 알고리즘을 이용한 전자 혀 시스템 개발 (Development of Electronic Tongue System Using Fuzzy C-Means Algorithm Combined to PCA Method)

  • 정우석;홍철호;김정도
    • 제어로봇시스템학회논문지
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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.

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

  • 김정선;정효연;박은영;노봉수
    • 한국식품과학회지
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    • v.48 no.2
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    • pp.117-121
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    • 2016
  • 시판 증류주 13종을 선정하여 전자코, 전자혀를 이용한 향기패턴과 맛패턴을 분석하였다. 전자코 분석 결과, 원재료에 따라 증류주의 향기성분이 구분됨을 확인하였다. 원재료가 좁쌀인 증류주가 향기 성분이 가장 많으며 쌀의 함량이 적고 보리가 함유된 증류주가 향기성분이 가장 적었다. 또한 오크통에서 숙성시킨 원액을 100% 사용한 경우 향기성분이 뚜렷하게 구분됨을 보였다. 따라서 숙성재에 의해 증류주의 향기성분이 구분될 것으로 예측된다. 시판 증류주를 전자혀로 분석한 결과, 증류주는 단맛과 쓴맛 보다는 신맛, 감칠맛, 짠맛으로 시료간의 차이가 구분되었다. 본 연구를 통하여 전자코와 전자혀가 증류주 모니터링에 활용이 가능한지 여부를 확인하고 분석한 시판 증류주의 향미특성 결과를 추후 증류주 개발 및 품질관리에 이용하고자 한다.

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

  • 김정도;함유경;정우석;정영창
    • 대한전기학회:학술대회논문집
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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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Fuzzy C-Means Algorithm을 이용한 휴대용 전자혀 시스템 설계 (Design of a Portable Electronic Tongue System using Fuzzy C-Means Algorithm)

  • 김정도;김동진;함유경;정여창;윤철오
    • 센서학회지
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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.
    • 한국농업기계학회:학술대회논문집
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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
    • 한국축산식품학회지
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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.

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

  • 허정애;곽한섭;김미정;김민정;김윤숙;장민선;김상숙
    • 한국식품영양학회지
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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.