Browse > Article
http://dx.doi.org/10.5391/JKIIS.2013.23.5.451

Fuzzy Relation-Based Analysis of Korean Foods and Adjectives for Taste Evaluation  

Lee, Joonwhoan (School of Computer Engineering and Science, Chonbuk National University)
Park, Keunho (School of Computer Engineering and Science, Chonbuk National University)
Rho, Jeong-Ok (Department of Food and Nutrition Science, Chonbuk National University)
Publication Information
Journal of the Korean Institute of Intelligent Systems / v.23, no.5, 2013 , pp. 451-459 More about this Journal
Abstract
In this paper we analyze the Korean foods and sensory adjectives that can be used for the taste expression of corresponding food based on the fuzzy relation. In order to construct fuzzy relation we gathered and chose 87 related Korean adjectives for expressing not only taste but also smell from foods. After then we performed a sensory evaluation for 51 Korean foods with 20 subjects to check the proper adjectives when they take a food. Based on the data collected by the evaluation a fuzzy relation is constructed and used for the analysis of the properties of food and adjectives. In addition the composition of the fuzzy relation provides the fuzzy tolerance(compatibility) relation among foods as well as that among adjectives. From the fuzzy complete ${\alpha}$-cover of the relations we could explore the taxonomy of food or adjectives. We expect that the fuzzy relation-based scheme in the paper can be utilized for analysis of the sensory adjectives like smelling and tactile sensation.
Keywords
Fuzzy Relation; Sensory Adjectives; Korean Foods; Fuzzy Tolerance Relation; Fuzzy Complete ${\alpha}$-cover;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Sung-Hwan Kim, Kyoung-Bae Eum, Sung-Suck Chung, Joon-Whoan Lee, "A Study on the Adjectives for Selection of Color Patterns" Korean Journal of the science of Emotion & sensibility Vol. 8, No. 4, pp.355-363, December 2005.   과학기술학회마을
2 Agenda Research Group, "Globalization of Korean Food and Related Culture", pp. 1-77, 2005.
3 Kim Hong-gu, "Smart sensor for the artificial taste system", Telecommunications Technology Association Standards, pp. 1-32, 2006.
4 W. Tesfaye, M.L. Morales, R.M. Callejon, Ana B. Cerezo, A.G. Gonzalez, M.C. Garcia-Parrilla and A.M. Troncoso, "Descriptive Sensory Analysis of Wine Vinegar: Tasting Procedure and Reliability of New Attribute," Journal of Sensory Studies, Vol. 25, pp. 216-230, 2010.   DOI   ScienceOn
5 Marco Esti, Ricardo L. González Airola, Elisabetta Moneta, Marina Paperaio, Fiorella Sinesio,"Qualitative data analysis for an exploratory sensory study of grechetto wine," Analytica Chimica Acta, Vol. 660, pp. 63-67, 2010.   DOI   ScienceOn
6 George Klir and Bo Yuan, "FUZZY SETS AND FUZZY LOGIC Theory and Applications", Prentice Hall, 1995.
7 Joonwhoan Lee, Deepak Ghimire, Jeong-ok Rho, "Rough Clustering of Korean Foods Based on Adjectives for Taste Evaluation," Proceedings of ICNC-FSKD 2013, Shenyang China, 2013.
8 Kim Chun-gi, "A Study on Meaning of the Taste Adjective" Eomunhak, Vol. 100, pp. 1-30, 2008.
9 Kim Chun-gi, "A Study on the Taste-terms of Korean" The Society of Korean Semantics, Vol. 5, 249-269, 1999.
10 Kerre, E.E., "A walk through fuzzy relations and their application to information retrieval, medical diagnosis and expert systems," IEEE Proceedings of the First International Symposium on Uncertainty Modeling and Analysis, pp. 84-89, 1990.
11 Baek Eun-Ju, "Measurement of olfactory and gustatory sensibility and DB development", [NRF] Article of Special R&D Project/Neuclear R&D Project, pp. 1-51, 1998.
12 Ajou University School of Medicine, "Measurement of olfactory and gustatory sensibility and DB development". Ministry of Science and Tech. Study on the development of Gamsung engineering technology, 1999.
13 Larisa Lvova, Soon Shin Kim, Andrey Legin, Yuri Vlasov, Jong Soo Yang, Geun Sig Cha, Hakhyun Nam,"All-solid-state electronic tongue and its application for beverage analysis," Analytica Chimica Acta, Vol. 468, 303-314, 2002.   DOI   ScienceOn