• Title, Summary, Keyword: taste sensor

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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.

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

  • Yang, Gil-Mo;Seo, In-Ho;Kim, Gi-Young;Lee, Kang-Jin;Son, Jae-Yong;Mo, Chang-Yeon;Kim, Yong-Hoon;Park, Saet-Byoul
    • 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.

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

  • Lee, Su-Mi;Kang, Shin-Won
    • Journal of Sensor Science and Technology
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    • v.9 no.5
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    • pp.365-372
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    • 2000
  • In this study, a multichannel taste sensor using the evanescent field absorption in fiber optic was developed, and evaluated its characteristics for several basic taste substances. This sensor is based on the change of evanescent field absorption at the surface of optical fiber core layer. The sensor device was made of a plastic-clad-silica fiber (3M Co., FP-400-UHT, core diameter $400\;{\mu}m$) and a middle portion of cladding layer was removed and the surface of stripped fiber core was dip-coated with a sensing membrane. And then, it was determined the difference of evanescent field absorption into the sensing membrane, according to various taste substances and its concentrations variance. The sensing membranes were prepared with six kinds of dyes, were known as potential sensitive dye together with silicone polymer the same refractive index of cladding. Each output patterns were obtained from the sensor devices could be distinguished not only five kinds of basic taste substances such as sweetness, saltiness, sourness, bitterness and umami, but also various mixed taste substances.

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

  • Choi, Go-Ya;Kim, Young-Hwa;Chae, Sung-Wook;Lee, Hye-Won;Ko, Byoung-Seob;Lee, Mi-Young
    • The Korea Journal of Herbology
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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.

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

  • Shim, Jun Ho;Shim, Jae Hoon;Seo, Sung Seok;Oh, Hyun Joon;Han, Jong Ho;Nam, Hakhyun;Cha, Geun Sig
    • Analytical Science and Technology
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    • v.17 no.3
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    • pp.217-224
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    • 2004
  • A taste sensor system composed of mini electrode array was built in a flow cell. Potentiometric signals from 9 electrodes were collected for drinking waters and alcoholic beverages which were diluted in a low concentration buffer solution (0.005 M Tris-$H_2SO_4$ pH 7.2) for the measurement. The measured results were treated with the principal component analysis (PCA), and grouped on a two or three dimensional PCA coordinate to discriminate the tastes of each beverage. It is demonstrated that the taste sensor system of this work may be used for the quality control of beverages in production or the examination of their taste variation in the market.

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

  • Kim, Young Hwa;Choi, Goya;Lee, Hye Won;Lee, Gwan Ho;Chae, Seong Wook;Kim, Yun Hee;Lee, Mi Young
    • The Korea Journal of Herbology
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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.

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

  • Lee, Hyeon Gu;Kim, Dong Kyu
    • Journal of the Korea Society of Digital Industry and Information Management
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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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The Design of Skate Fermentation Monitoring System for Consumer Taste Using The Smart RFID Tag (스마트 RFID 태그를 이용한 소비자 입맛을 위한 홍어 발효 모니터링 시스템의 설계)

  • Chung, Sung Boo;Kim, Joo Woong;Lee, Wung Gun
    • Journal of the Institute of Electronics and Information Engineers
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    • v.52 no.9
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    • pp.141-146
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    • 2015
  • Recently, people are consuming more fermented food for its health benefits. When we think of fermented food, skate comes to mind. However, there are different preferences depending on the degree of fermentation. Thus, if there is a system that shows the degree of the fermentation on skate, people can eat according to their taste. This paper proposes a design of skate fermentation monitoring system for consumer taste using the smart RFID tag. The proposed system consists of the RFID tag, $NH_3$ sensor, reader, and server. In order to confirm the usefulness of the proposed system, we performed experiments on the skate fermentation. The proposed monitoring system can show the skate fermentation at 4 grades: None, Low, Medium, and Strong. With the smart RFID tag, we successfully estimated the skate fermentation.

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

  • Park, Kyung-Rim;Bae, Young-Min;Park, In-Seon;Cho, Yong-Jin;Kim, Nam-Soo
    • Applied Biological Chemistry
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    • v.47 no.3
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    • pp.300-306
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    • 2004
  • Eight cation or anion-responsive polymer membranes were prepared by a casting procedure employing polyvinyl chloride, Bis (2-ethylhexyl)sebacate and each electroactive material in the ratio of 66 : 33 : 1. The resulting membranes were separately installed onto the sensitive area of the ionic electrodes to produce an 8-channel taste sensor array. The taste sensors of the array were connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a PC via an A/D converter. The taste evaluation system was applied to a discriminant analysis on six groups of marketed beverages like sikhye, sujunggwa, tangerine juice, ume juice, ionic drink and green tea. When the signal data from the sensor array were analyzed by principal component analysis after normalization, the 1st, 2nd and 3rd principal component explained most of the total data variance. The six groups of the analyzed beverages were discriminated well in the three dimensional principal component space. The half of the five groups of the analyzed beverages was also discriminated in the two dimensional principal component plane.

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

  • Jung, H.C.;Choi, S.Y.;Kim, J.B.
    • Journal of Sensor Science and Technology
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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.