• Title, Summary, Keyword: electronic tongue

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Discrimination of geographical origins of raw ginseng using the electronic tongue (전자혀를 이용한 수삼의 원산지 판별)

  • Dong, Hyemin;Moon, Ji Young;Lee, Seong Hun
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.349-354
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    • 2017
  • The geographical origins of raw ginseng (RG) were discriminated using an electronic tongue. Taste screening, DFA (discriminant function analysis), and CDA (canonical discriminant analysis) were used to statistically analyze the data. The taste profile patterns of umami, bitterness, and sweetness of the Korean RG was different from those of the Chinese RG. The Korean RG was stronger than the Chinese RG regarding the taste of umami. DFA discriminated the geographical origins of 154 samples, with a few overlapping samples, between the Korean and Chinese RG. CDA showed that the accuracy of origin discrimination for the Korean and Chinese RGs were 87.01 and 94.81%, respectively. The final accuracy of origin discrimination was 90.91%. The distance between the centroids of each group was 2.7463. Thus, the electronic tongue analysis can be used to efficiently differentiate the geographical origins of RG.

Changes in Sensory Compounds during Dry Aging of Pork Cuts

  • Hwang, Young-Hwa;Sabikun, Nahar;Ismail, Ishamri;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.39 no.3
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    • pp.379-387
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    • 2019
  • The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue (한국, 중국, 일본, 미국산 시판 사과식초의 관능적 품질 비교를 위한 SPME-GC/MS, 전자코 및 전자혀 분석)

  • Jo, Yunhee;Gu, Song-Yi;Chung, Namhyeok;Gao, Yaping;Kim, Ho-Jin;Jeong, Min-Hee;Jeong, Yong-Jin;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.48 no.5
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    • pp.430-436
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    • 2016
  • Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

Ginsenoside Composition and Change of Taste Quality in Red Ginseng Extract by Acid treatment and Complexation with Cyclodextrin (초산과 Cyclodextrin으로 포접한 홍삼 추출액의 Ginsenoside 조성과 맛의 변화)

  • Hur, Sang-Sun
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.4
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    • pp.751-761
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    • 2016
  • In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with ${\alpha}$-, ${\beta}$-, ${\gamma}$-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of ${\alpha}$-CD and ${\beta}$-CD were much lower than that of ${\gamma}$-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside $Rg_3$ and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of ${\alpha}$-CD, ${\beta}$-CD and ${\gamma}$-CD were checked using an electronic tongue. As a result, REG-${\gamma}$-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

Awareness and Sensory Properties of Samgyetang for Chinese (중국인의 삼계탕에 대한 인지도 및 관능적 특성)

  • Han, Gyusang;Kwon, Sooyoun;Choi, Jiyu
    • The Korean Journal of Food And Nutrition
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    • v.29 no.3
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    • pp.420-430
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    • 2016
  • This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

The Effects of Orofacial Exercises Program using Smart Phone on Swallowing Function and Tongue Strength in Acute Stroke Patients with Dysphagia (스마트폰을 사용한 구강안면 운동 프로그램이 삼킴장애가 있는 급성 뇌졸중 환자의 삼킴기능과 혀 근력에 미치는 효과)

  • Moon, Jong-Hoon;Won, Young-Sik
    • The Journal of the Korea institute of electronic communication sciences
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    • v.11 no.10
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    • pp.995-1002
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    • 2016
  • The aim of this study was investigated the effect of orofacial exercise program using smart phone on swallowing function and tongue strength in acute stroke patients with dysphagia. This study participated in sixteen acute stroke patients with dysphagia. All subjects allocated that randomized each eight patients in experimental and control groups. Subjects of both group received to conventional dysphagia therapy during 30 min/day, 5 times per week, for 4 weeks. Experimental group performed additionally that orofacial exercise program using smart phone, supervised under caregivers, during 30 min/day. The outcome measures were the IOPI(: Iowa Oral Performance Instrument), VR(: Vellecula Residue), PSR(: Pyriform Sinuses Residue), MIP(: Maximum Isometric Pressures). In results of study. Both group showed significant improvements after intervention in all assessments(p<.05). In comparison of change score between two groups, experimental group showed significant improvements than control group in PSR and MIP(p<.05). Orofacial exercise program using smart phone suggested that expected to positive effects the reduction of residue in pharynx and improvements of tongue strength in acute stroke patients with dysphagia.

Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting (아라비카 커피의 배전 중 항산화 및 향기패턴의 변화)

  • Suh, Yeon-Soo;Lee, Seung-Heon;Shang, Yafang;Yoon, Jung-Ro;Lee, Won-Jong
    • Korean Journal of Food Preservation
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    • v.21 no.2
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    • pp.224-230
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    • 2014
  • Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.

Application of Electronic Tongue to Discrimination Analysis of Foods (전자 혀를 이용한 식품의 판별 분석)

  • 배영민;김남수;조용진;박인선;조성인
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • pp.434-439
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    • 2003
  • 바이오센서는 특정 물질과 선택적으로 결합하여 전기 신호를 발생시킬 수 있는 소자로 구성되어 있다. 감응 물질에 따라 효소 센서, 미생물 센서, 항원/항체 반응을 이용한 센서들이 있으며, 분석 대상 물질에 대해서 선택적으로 감응한다. 따라서, 바이오센서는 특정 물질의 정량에는 우수한 성능을 발휘하고 있으며, 이에 대한 연구가 활발히 진행되고 있다. 그러나, 향기, 주류, 음료 등의 다양한 성분이 혼합되어 있는 시료들은 각 성분의 복합적인 영향에 의해서 품질이 표현되기 때문에, 바이오센서의 적용은 한계를 가지고 있다. (중략)

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