• 제목, 요약, 키워드: taste sensor

검색결과 32건 처리시간 0.034초

Discriminant Analysis of Marketed Liquor by a Multi-channel Taste Evaluation System

  • Kim, Nam-Soo
    • Food Science and Biotechnology
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    • v.14 no.4
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    • pp.554-557
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    • 2005
  • As a device for taste sensation, an 8-channel taste evaluation system was prepared and applied for discriminant analysis of marketed liquor. The biomimetic polymer membranes for the system were prepared through a casting procedure by employing polyvinyl chloride, bis (2-ethylhexyl)sebacate as plasticizer and electroactive materials such as valinomycin in the ratio of 33:66:1, and were separately attached over the sensitive area of ion-selective electrodes to construct the corresponding taste sensor array. The sensor array in conjunction with a double junction reference electrode was connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a personal computer via an A/D converter. When the signal data from the sensor array for 3 groups of marketed liquor like Maesilju, Soju and beer were analyzed by principal component analysis after normalization, it was observed that the 1st, 2nd and 3rd principal component were responsible for most of the total data variance, and the analyzed liquor samples were discriminated well in 2 dimensional principal component planes composed of the 1st-2nd and the 1st-3rd principal component.

식습관 개선을 위한 음식 짠맛센서 개발 (Development of a Salt Taste Sensor for Improvement on Meal HabitDirection Method)

  • 양길모;서인호;김기영;이강진;손재룡;모창연;김용훈;박샛별
    • Journal of Biosystems Engineering
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    • v.35 no.5
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    • pp.310-315
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    • 2010
  • The amount of salt intake of Korean people is 11.4 grams per a day, which is 2.3 times of the recommended daily salt intake by WHO - 5 grams of salt a day. The relationship between high salt consumption and increased risk of high blood pressure, observed not only in hypertensive but also in normotensive patients. High salt intake is also associated with an increased risk of heart attack, cerebral ischemia and osteoporosis. Therefore, this research is for developing a salt taste sensor to reduce sodium consumption and improve meal habits for the perception of a more bland taste of most foods. When the sensor was put into food sample, current intensity achieved with distribution cables. Current intensity was correlate with a simple equivalent of salt taste stimulus intensity. The salt taste sensor consists of salinity & temperature measuring probe, signal processing circuit and LCD display & LED warning light. When salinity is going over a set point, LCD displayer indicate salt taste on LCD panel by percent value (%), and at the same time, blue LED light change to red LED light. So we could know the grade of salt taste in soup before meals conveniently and objectively. The results show that operating range of 10 to $80^{\circ}C$ and accuracy of ${\pm}0.1%$ were achieved with an analysis time of about 2 or 3 sec. Moderate reductions in salt intake can help to avert adult diseases and lead a healthy life.

소산파를 이용한 다채널 광섬유형 미각센서의 제작 및 기본 맛에 대한 패턴분석 (Pattern recognition and characteristics of basic taste substances using the evanescent wave in multichannel optical fiber sensor)

  • 이수미;강신원
    • 센서학회지
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    • v.9 no.5
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    • pp.365-372
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    • 2000
  • 소산장 흡수를 이용한 다채널 광섬유형 미각센서를 제작하여 인간이 느끼는 다섯 가지의 기본 맛 및 혼합 맛에 대한 센서의 특성을 평가하고 그에 대한 패턴을 분석하였다. 센서소자는 광섬유의 클래드 층을 제거하고 그 대신 실리콘 폴리머내에 6가지의 색소를 고정화한 감지막을 각각 코팅하여 다채널로 제작하였으며, 측정하고자 하는 미물질의 농도변화에 따른 감지막내로의 소산장의 흡수량 변화를 측정하는 방법을 이용하였다. 제작된 센서로부터 얻어진 출력값에 대한 응답패턴을 제작한 결과, 5가지의 기본 맛 즉, 단맛, 짠맛, 신맛, 쓴맛 및 우마미를 내는 대표 물질들에 대해 각기 다른 패턴을 얻을 수 있었으며 센서의 감도는 인간이 느낄 수 있는 역가 이상의 넓은 범위에서 선형적인 측정이 가능하였다.

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미각센서를 이용한 중국산 감초와 우즈베키스탄산 광과감초의 감별 (Discrimination of Chinese Glycyrrhiza uralensis and Uzbek Glycyrrhiza glabra Using Taste Sensor)

  • 최고야;김영화;채성욱;이혜원;고병섭;이미영
    • 대한본초학회지
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    • v.26 no.1
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    • pp.35-39
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    • 2011
  • Objectives : Genetic analysis and taste pattern were performed to identify species between Glycyrrhiza uralensis and G. glabra which are officially listed in Korean Pharmacopoeia IX as origin of Gamcho(g$\={a}$nc$\v{a}$o, licorice root, Glycyrrhizae Radix et Rhizoma). Methods : Genetic analysis showed that identification between two species was done by comparing base sequence of ITS(intergenic transcribed spacer) and trnH-psbA regions from eleven Gamchoes sold in market. There was different taste pattern using by taste sensor in Glycyrrhiza uralensis and G. glabra. Results : Genetic analysis showed that six Gamchoes from China were identified as Glycyrrhiza uralensis and five Gamchoes from Uzbekistan were G. glabra. From the results of taste pattern, sourness and astringency of Glycyrrhiza uralensis from China were significantly higher than G. glabra from Uzbekistan, and aftertaste of astringency, aftertaste of umami, and saltiness of Glycyrrhiza uralensis were signicantly low as compared to G. glabra. There is no significant difference between two species in terms of bitterness, aftertaste of bitterness, and umami. Conclusions : Taken together, Glycyrrhiza uralensis from China and G. glabra from Uzbekistan were identified by taste sensor, and this technic could be applied to establishment of taste pattern marker for identification of different species located in various regions.

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

  • 심준호;심재훈;서성석;오현준;한종호;남학현;차근식
    • 분석과학
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    • v.17 no.3
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    • pp.217-224
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    • 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.

미각센서와 DNA 염기서열을 이용한 당귀류 비교 (Comparison of Angelica Species Roots Using Taste Sensor and DNA Sequencing Analysis)

  • 김영화;최고야;이혜원;이관호;채성욱;김윤희;이미영
    • 대한본초학회지
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    • v.27 no.6
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    • pp.37-42
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    • 2012
  • Objectives : Angelica Gigantis Radix is prescribed as the root of different Angelica species on the pharmacopoeia in Korea, Japan and China. Chemical components and their biological activities were also different according to their species. A study for the development of simple method to compare Angelica roots was needed. In order to classify them, the methods such as DNA sequencing analysis and taste sensor were applied to three Angelica species like Angelica gigas, Angelica acutiloba and Angelica sinensis. Methods : PCR amplification of intergenic transcribed spacer (ITS) region was performed using ITS1 and ITS4 primer from nine Angelica roots, and then nucleotide sequence was determined. Taste pattern of samples were measured using the taste-sensing system SA402B equipped with a sensing unit, which consists of artificial lipid membrane sensor probes of anionic bitterness, astringency, saltiness, umami, and cationic bitterness (C00, AE1, CT0, AAE, and AN0, respectively). Results : As a result of comparing the similarity of the ITS region sequences, A. sinensis was discriminated from the others (A. gigas and A. acutiloba). Equally this genetic result, A. gigas and A. acutiloba showed similar taste pattern as compared to A. sinensis. Sourness, bitterness, aftertaste of bitterness, astringency, and aftertaste of astringency of A. sinensis were significantly high as compared with A. gigas and A. acutiloba. In contrast, richness was significantly low. Conclusions : These taste pattern can be used as a way of comparison of Angelica species and this technic could be applied to establish a taste pattern marker for standardization of herbs in various purposes.

HCI를 위한 오감정보처리에 관한 연구 (A Study on the Five Senses Information Processing for HCI)

  • 이현구;김동규
    • 디지털산업정보학회논문지
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    • v.5 no.2
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    • pp.77-85
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    • 2009
  • In this paper, we propose data format for smell, taste, touch with speech and vision which can be transmitted and implement a floral scent detection and recognition system. We provide representation method of data of smell, taste, and touch. Also, proposed floral scent recognition system consists of three module such as floral scent acquisition module using Metal Oxide Semiconductor (MOS) sensor array, entropy-based floral scent detection module, and floral scent recognition module using correlation coefficients. The proposed system calculates correlation coefficients of the individual sensor between feature vector(16 sensors) from floral scent input point until the stable region and 12 types of reference models. Then, this system selects the floral scent with the maximum similarity to the calculated average of individual correlation coefficients. To evaluate the floral scent recognition system using correlation coefficients, we implemented an individual floral scent recognition system using K-NN with PCA and LDA that are generally used in conventional electronic noses. In the experimental results, the proposed system performs approximately 95.7% average recognition rate.

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스마트 RFID 태그를 이용한 소비자 입맛을 위한 홍어 발효 모니터링 시스템의 설계 (The Design of Skate Fermentation Monitoring System for Consumer Taste Using The Smart RFID Tag)

  • 정성부;김주웅;이웅건
    • 전자공학회논문지
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    • v.52 no.9
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    • pp.141-146
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    • 2015
  • 최근 들어 건강에 대한 관심이 증가하면서 발효 식품에 대한 관심과 소비가 증가하고 있다. 대표적인 발효 식품으로 홍어가 있다. 홍어의 경우 각자의 취향에 따라 선호하는 정도가 매우 다르다. 그래서 홍어의 발효 정도를 수치화하여 보여줄 수 있다면, 사람들은 각자의 취향에 맞게 홍어를 먹을 수 있을 것이다. 본 논문에서는 스마트 RFID 태그를 이용하여 소비자의 취향에 맞는 홍어의 발효 정도를 모니터링 하는 시스템을 제안한다. 제안하는 시스템은 RFID 태그, $NH_3$센서, 리더기 및 서버로 구성되어 있다. 제안하는 시스템의 유용성을 확인하기 위해, 홍어 발효에 대한 실험을 한다. 제안한 모니터링 시스템은 홍어의 발효 정도를 Very Low, Low, Medium, Strong의 4등급으로 보여준다. 스마트 RFID 태그를 통해, 홍어의 발효 정도를 확실하게 추정한다.

다채널 맛 평가시스템에 의한 시판음료의 판별분석 (Discriminant Analysis of Marketed Beverages Using Multi-channel Taste Evaluation System)

  • 박경림;배영민;박인선;조용진;김남수
    • Applied Biological Chemistry
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    • v.47 no.3
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    • pp.300-306
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    • 2004
  • 양이온 및 음이온 반응성의 고분자막 8종을 casting 법에 의하여 제조한 후 이온전극에 장착하여 다채널 맛 평가시스템의 비선택성 센서 어레이를 구성하였다. 맛 센서 어레이에 의한 전기화학계측은 전위법에 의하여 행하였으며, 이 때 센서 어레이를 구성하는 각각의 맛 센서로 측정한 전위간을 막 전위 증폭기를 거쳐 증폭한 후 다채널 A/D converter를 통하여 PC에 접속하였다. 식혜, 수정과, 감귤쥬스 등 6종 24점의 시판음료를 다채널 맛 평가시스템으로 분석한 후 각 센서의 계측신호에 대한 정규화를 행하고 주성분 분석을 행하였을 때 5종 음료군의 조합에서는 제1 주성분 및 제2 주성분의 합이 전체 데이터 변이의 $70.73{\sim}85.32%$를 설명하는 것으로 나타났으며 6종 음료군의 경우에는 제1 주성분 및 제2 주성분의 합과 제1 주성분, 제2 주성분 및 제3 주성분의 합이 전체데이터 변이의 81.46%와 89.56%를 각각 설명하는 것으로 나타났다. 3차원 공간상에 6종 음료군에 대한 계측결과를 맵핑하였을 때 이들의 구분이 가능하였으며, 5종 음료군의 조합에서는 2가지 경우에 있어 2차원 평면상에서 구분되었다.

가정용 발효기를 이용한 청국장 제조과정의 가스감지 패턴 (Gas sensing pattern in chungkukjang production using household fermentation system)

  • 정훈철;최시영;김종부
    • 센서학회지
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    • v.18 no.1
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    • pp.72-76
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    • 2009
  • The sensing system was designed and fabricated to investigate the ferment environment of soybeans. $NH_3$ gas was saturated after about 7 h and $CO_2$ gas was reached the peak after about 8 h in the inoculation of Bacillus subtilis. However, times that $CO_2$ gas and $NH_3$ gas were reached maximum value without Bacillus subtilis were about 15 h and 18 h, respectively. The sample that inoculated Bacillus subtils had deeper taste than one without it. We found that the peak time of $CO_2$ gas means the starting time of fermentation. If we control the operating time after the start of fermentation, it is expected to make a suitable Chungkukjang to individual preference.