• Vacuum Magazine
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• v.5 no.1
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• pp.9-12
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• 2018

Electronic nose has been developed for detection of various hazardous molecules, especially vapor organic compounds (VOCs), by adsorption and desorption phenomenon. However, although conventional electronic noses have provided many advantages such as simple detection and high sensitivity, they still need advanced technologies for selective specificity in real samples. In this review, we provide bionanoelectronic noses with natural receptors for selective odorant detection. This review includes from fabrication of natural receptors and conducting nanomaterials to bioelectronic noses. We also discussed their perspective applications for the future at the conclusion.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.537-539
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• 2005

Potential of mass spectrometer-based electronic nose to discriminate habitat of Angelicae gigantis radix was evaluated using 24 and 86 Korean and non-Korean samples, respectively. Loading plot(s) of principal component analysis of data measured through this system revealed difference between Korean samples (probability; 100%) and non-Korean ones (probability; 95.3%), suggesting this technique could be used as efficient method to differentiate habitat of A. gigantis radix.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.219-224
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• 2003

Structured lipid (SL) produced from soybean oil was enriched with conjugated linoleic acid (CLA). The SL had 21.9 mol % CLA isomers incorporated into SL-soybean after the 24-h reaction. Removal of tocopherols (73～84% loss from original soybean oil) was observed in the SL. Electronic nose can discriminate the aroma of SL-soybean from that of soybean oil. Many oxidative volatiles including pentenal, octenal, 2,4-decandienal, and nonenal were found in SL-soybean. Electronic nose, which is valuable for composite aroma analysis, can provide flavor information together with GC-MS that is useful for qualitative or quantitative analysis of each odor compound in SL.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.672-677
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• 1996

Volatile flavour components rates from aromatic rices were analyzed by Electronic nose systems. In functional group, polar compounds and aldehyde compounds showed much of volatile flavour components than apolar compounds, sulphur compounds and aminated compounds. The profiles of volatile flavour components rates were markedly differents of sen-sing times, amylose content.

• YAKHAK HOEJI
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• v.46 no.3
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• pp.161-167
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• 2002

Angelicae gigantis radix is the root of the perennial plant, which belongs to the family Umbelliferae. However, this herbal drug is represented quite different chemical components according to its different genus name, though other herbal drugs (i.e. Leonuri Herba, Xanthii Fructus and so on) show similar constituents on the same name. The root of Angelica gigas containing the coumarin compounds is commonly used in Korea, while Angelica sinensis and Angelica acutiloba including phthalide compounds are used in China and Japan, respectively as Angelicae gigantis radix. In this paper, a nearinfrared spectroscopic method was developed to determine genus name of Angelica spp., especially A. gigas and A. sinensis which are commonly misused in herbal markets. X-ray fluorescence spectrometry and electronic nose have been also applied as nondestructive methods to discriminate A. gigas from A. sinensis according to their specific properties.

• Journal of Korea Society of Digital Industry and Information Management
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• v.4 no.3
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• pp.85-90
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• 2008

Recently, with the sensor technology, research about the electronic nose system which imitated the olfactory organ are being pushed actively. But, in case of general electronic nose system, an aroma is measured at the laboratory space where blocked external environment and is analyzed a part of measured data. In this paper, we propose the system which can measure and recognize an aroma in natural environment. We propose the Entropy algorithm which can detect the sensor reaction section among the continuous detection processing about an aroma. And we implement the aroma recognition system using the PCA(Principal Components Analysis) and K-NN(K-Nearest Neighbor) about the detected aroma. In order to evaluate the performance, we measured the aroma pattern, about 9 aroma oil, 50 times respectively. And we experimented the aroma detection and recognition using this. There was an error of 0.2s in the aroma detection and we get 84.3% recognition rate of the aroma recognition.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.947-953
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• 2002

Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.241-248
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• 2002

An electronic noses system including six metal oxide sensors was used to predict the characteristics of shelf-life of soybean curd. Soybean curd was stored at two different temperatures defined as low temperature(5$\^{C}$) and high temperature(25$\^{C}$). Resistance changes of the sensors were measured 13 times for 19 days at low temperature and 19 times for 120 hours at high temperature. Three different analytical methods such as graphical analysis(GA), principal component analysis(PCA), and cluster analysis(CA) were used to analyze sensors outputs. The ratio of resistance was decreased according to increasement of shelf-life. Using PCA it was possible to predict freshness and shelf-life time of soybean curds. Also, using CA it was possible to simplify an electronic nose system. Electronic nose system could be an efficient method to predict shelf-life and to evaluate quality in foods.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.313-320
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• 2010

The purpose of this study was to evaluate the freshness of chicken meat during 19 d of storage at $4^{\circ}C$ using a portable electronic nose. The portable system consisted of six different metal oxide sensors and a moisture sensor. Determination of volatile compounds with gas chromatography-mass spectrometry, total bacterial count (TBC), and 2-thiobarbituric acid reactive substances (TBARS) monitored the quality change of the samples. These results were compared with the results measured by the electronic nose system. TBC and TBARS measurements could be separated into five groups and seven groups, respectively, among ten groups. According to principal component analysis and linear discriminant analysis with the signals of the portable electronic nose, the sample groups could be clearly separated into eight groups and nine groups, respectively, among ten groups. The portable electronic nose demonstrated potential for evaluating freshness of stored chicken.

• The Korean Journal of Food And Nutrition
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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.