• 제목, 요약, 키워드: electronic tongue

검색결과 52건 처리시간 0.041초

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

  • Park, Seong-Eun;Seo, Seung-Ho;Lee, Kyoung In;Na, Chang-Su;Son, Hong-Seok
    • Journal of Ginseng Research
    • /
    • v.42 no.1
    • /
    • pp.57-67
    • /
    • 2018
  • Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

  • Kim, Ji-Han;Jeon, Min-Young;Lee, Chi-Ho
    • 아세아태평양축산학회지
    • /
    • v.32 no.10
    • /
    • pp.1621-1629
    • /
    • 2019
  • Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

미각센서를 이용한 산양발효유의 저온저장 중 풍미분석 (Taste Analysis of Fermented Goat Milk during Cold Storage using an Electronic Tongue)

  • 양아름;김완섭
    • Journal of Dairy Science and Biotechnology
    • /
    • v.35 no.1
    • /
    • pp.33-38
    • /
    • 2017
  • 본 연구는 상업유산균인 단일 균주와 복합 균주를 이용한 산양유의 발효형태와 저장 중 풍미변화를 조사한 결과가 있다. 복합 균주는 단일 균주보다 단시간에 있어서 낮은 pH와 높은 산도를 나타내었다. 또한 복합 균주에서는 유산균 수의 증식 속도도 빠르게 나타내었다. 관능검사는 패널의 숙련도에 따라 느끼는 맛이 다르다. 따라서 수많은 시료를 분석할 경우, 재현성이 있는 객관적인 데이터를 얻기 어려운 단점이 있다. 더욱이 우리는 미각센서를 이용하여 저장 중 풍미변화를 측정하였다. 미각센서는 단일 균주와 복합 균주를 이용한 산양발효유에 대하여 사용 균주별 다양한 풍미의 변화가 측정 가능하였다. 따라서 본 연구는 국내에서 처음으로 발효유에 있어서 미각센서를 이용하여 저온 저장기간 동안 맛 성분의 변화를 측정한 자료로 있다. 이러한 결과는 차후 유제품의 소비기한 유지에 대한 자료로서 이용가치가 크게 기대되고 있다.

소형전극 어레이로 구성한 흐름계형 전자혀 (Electronic Tongue Composed of Mini-Electrode Array in Flow Cell)

  • 심준호;심재훈;서성석;오현준;한종호;남학현;차근식
    • 분석과학
    • /
    • v.17 no.3
    • /
    • pp.217-224
    • /
    • 2004
  • 소형의 이온선택성 전극을 흐름계 어레이로 구성하여 전자혀 시스템을 제작하였다. 제작된 전자혀 시스템에 음용수 및 알코올성 음료를 저 농도의 완충용액 (0.005 M Tris-$H_2SO_4$ pH 7.2)에 묽힌 후 9개의 전극이 장착된 흐름계에 흘려 보내어 전위차를 측정하였다. 얻어진 자료는 주성분 분석 (principal component analysis; PCA)을 통하여 식음료의 맛을 평가할 수 있도록 2차원 및 3차원 좌표계에 표시하였다. 본 연구에서 제작한 전자혀 시스템은 식품의 생산공정관리의 목적으로 또는 시중에서 구할 수 있는 식음료 맛의 변화 추이를 구분해 내는 목적으로 유용하게 사용될 수 있다.

졸음운전 방지를 위한 하품 인식 알고리즘 (Yawn Recognition Algorism for Prevention of Drowsy Driving)

  • 윤원종;이재성
    • 한국정보통신학회:학술대회논문집
    • /
    • /
    • pp.447-450
    • /
    • 2013
  • 본 논문에서는 카메라로부터 운전자의 눈동자, 하품을 인식하여 운전자의 졸음운전을 방지하는 방법을 제안한다. Viola-Jones 알고리즘을 사용하여 얼굴의 영역을 확보하고 이로부터 눈 영역과 입 영역을 추출해낸다. 눈 영역에서는 Hough변환을 적용하여 눈동자를 인식하여 졸음을 인식한다. 입 영역에는 전처리 필터를 적용하여 하품할 때 혀의 피부색을 검출한 뒤에 Sub-Window를 사용하여 하품 여부를 판단한다. 실험 결과 하품 인식률은 87%에 달했다. 본 논문에서 제안된 방법을 사용함으로서 졸음운전에 대한 사고를 줄이는 데 기여할 수 있을 것으로 보인다.

  • PDF

Fabrication of low-stress silicon nitride film for application to biochemical sensor array

  • 손영수
    • 센서학회지
    • /
    • v.14 no.5
    • /
    • pp.357-361
    • /
    • 2005
  • Low-stress silicon nitride (LSN) thin films with embedded metal line have been developed as free standing structures to keep microspheres in proper locations and localized heat source for application to a chip-based sensor array for the simultaneous and near-real-time detection of multiple analytes in solution. The LSN film has been utilized as a structural material as well as a hard mask layer for wet anisotropic etching of silicon. The LSN was deposited by LPCVD (Low Pressure Chemical Vapor Deposition) process by varing the ratio of source gas flows. The residual stress of the LSN film was measured by laser curvature method. The residual stress of the LSN film is 6 times lower than that of the stoichiometric silicon nitride film. The test results showed that not only the LSN film but also the stack of LSN layers with embedded metal line could stand without notable deflection.

건조 효모와 포도 품종에 따른 적포도주의 발효 특성 변화 (Characteristics of Red Wines Fermented with Different Strains of Dry)

  • 김홍식;육철;성창근;김현주;이석호;김영호;이기열;이재웅
    • 한국식품저장유통학회지
    • /
    • v.15 no.2
    • /
    • pp.306-310
    • /
    • 2008
  • 탐나라, M.B.A 두 포도품종을 이용하여 건조 효모 S. cerevisiae Montrachet(UCD #522), S. bayanus Pasteur Champagne (UCD #595), S. cerevisiae Epernay II (CEG) 3종을 첨가하여 포도주 발효 특성과 관능적 검사를 비교하였다. 포도 두 품종을 $15^{\circ}C$에서 1차 발효시킨 결과 발효과정중 당함량이 감소되고 알코올이 증가되는 발효 형태 및 발효 속도에는 큰 차이가 없었으나 두 품종 모두 효모 첨가로 인해 발효 속도는 효모 종류에 관계없이 매우 빨라졌다. 30일간의 1차 발효 후 $10^{\circ}C$에서 60일 발효하여 관능검사를 실시한 결과 효모첨가여부에 관계없이 M.B.A가 탐나라보다 기호도가 상대적으로 높았으며 두 품종 모두 효모 첨가구의 기호도가 유의적인 차이는 없었으나 효모를 첨가하지 않은 것보다 낮게 나타났다. 전자혀를 이용하여 측정한 맛의 분포도에 있어서 탐나라와 M.B.A 두 포도품종 간에는 차이가 있었으나 효모균주 간에는 차이가 없음을 보여주어 기계적인 측정과 관능검사의 결과가 동일함을 보여주었다.

Multianalyte Sensor Array using Capillary-Based Sample Introduction Fluidic Structure: Toward the Development of an "Electronic Tongue"

  • 손영수
    • 센서학회지
    • /
    • v.13 no.5
    • /
    • pp.378-382
    • /
    • 2004
  • A micromachined fluidic structure for the introduction of liquid samples into a chip-based sensor array composed of individually addressable polymeric microbeads has been developed. The structure consists of a separately attached cover glass, a single silicon chip having micromachined channels and microbead storage cavities, and a glass carver. In our sensor array, transduction occurs via colorimetric and fluorescence changes to receptors and indicator molecules that are covalently attached to termination sites on the polymeric microbeads. Data streams are acquired for each of the individual microbeads using a CCD. One of the key parts of the structure is a passive fluid introduction system driven only by capillary force. The velocity of penetration of a horizontal capillary for the device having a rectangular cross section has been derived, and it is quite similar to the Washburn Equation calculated for a pipe with a circular cross section having uniform radius. The test results show that this system is useful in a ${\mu}$-TAS and biomedical applications.

Patterns of Cancer: A Study of 500 Punjabi Patients

  • Bal, Manjit Singh;Bodal, Vijay Kumar;Kaur, Jaspreet;Kaur, Mohanvir;Sharma, Swati
    • Asian Pacific Journal of Cancer Prevention
    • /
    • v.16 no.12
    • /
    • pp.5107-5110
    • /
    • 2015
  • The State of Punjab has been in focus because of aperceived increasing rate of cancer. Both print and electronic media have created an impression that Punjab, especially the cotton belt of Malwa Region, has become a high incidence cancer region. Actually the increased number of cancer patients might be at least partly because of increasing population and heightened health awareness and reporting. The purpose of this study is to find out the pattern of cancer amongst patients registered in Mukh Mantri Punjab Cancer Rahat Kosh Scheme (MMPCRKS), under cancer registry at Rajindra Hospital Patiala from the various districts of Punjab. The study covers 500 cancer patients registered under MMPCRKS at Rajindra Hospital Patiala, for free cancer treatment. Information regarding age, gender, religion, method of diagnosis and affected sites was obtained. Results were analyzed statistically. Of the 500 patients, 65% were females and 35% were males. The most affected female age groups were 50-54 and 60-64; while males in the age groups of 65-69 and 60-64 had the highest risk. The leading cancers in females were breast followed by cervix and ovary where as in males they were were colon followed by esophagus and tongue. The commonest histological type was adenocarcinoma followed by squamous cell carcinoma. The increasing trend of cancer in Punjab is alarming. Since this study is a preliminary investigation, it could provide a leading role in prevention, treatment and future planning regarding cancer in Punjab.

해수 순치 무지개 송어(Oncorhynchus mykiss)의 식품학적 품질 특성 (Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in Seawater)

  • 김기현;강상인;전유진;최병대;김민우;김동수;김진수
    • 한국수산과학회지
    • /
    • v.47 no.2
    • /
    • pp.114-121
    • /
    • 2014
  • This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.