• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.375-381
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• 2021

This study investigated the physicochemical properties and chemosensory characteristics of radish samples. Brix results in Matdong-radish showed the highest value (1.5±0.1%), and Mansahyungtong-radish showed the lowest. In terms of salinity, Mansahyungtong-radish had the highest value (1.2±0.1%), and there were no significant differences among samples except Mansahyungtong-radish. In pH analysis, Cheongjunggowon-radish had the highest value at 6.69±0.02. The pH in Mansahyungtong-radish showed the lowest value at 6.10±0.01. In the electronic tongue, sourness was high in the Seoho-radish (8.2), and saltiness was high in the Matdong-radish (8.1). Umami was high in the Seoho-radish (8.3), and sweetness was high in the Matdong-radish (8.1). In the electronic nose, sulfur-containing compounds were high in all the samples. Methanethiol, which represented the odor description of cabbage, garlic, and sulfurous, was abundant in sulfur-containing compounds. Multivariate analysis using physicochemical and chemosensory properties can be used as a database for the food industry.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.83-93
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• 2005

This study was conducted to evaluate the effect of additives in low sidestream cigarette papers, such as Mg$(OH)__2,\;TiO_2\;and\;KH_{2}PO_4$ on the delivery of mainstream and sidestream smoke. From the analysis of tar and nicotine in sidestream and mainstream smoke, the delivered ratios of tar and nicotine by sidestream to mainstream smoke in common cigarette paper were 5.32 and 8.60, respectively. However, the delivered ratios of those of the paper containing $Mg(OH)_2\;were\;2.25\~3.23,\;4.86\~7.14,\;Mg(OH)_2\;and\;KH_{2}PO_4\;were\;2.12\~2.92,\;4.67\~6.89,\;TiO_2\;was\;3.21,\;7.51 $ respectively. The deliver patterns of semi-volatile components in the cigarettes were similar each there, but a slight different pattern in the amount was observed depending on the kinds of compounds added in cigarette papers. In the cigarettes made of $Mg(OH)_2$ added paper, the aromatic components such as benzene, toluene and phenol were generated more while the aliphatic components like neophytadiene, ethyl decanoate were delivered less than the cigarettes made of common cigarette papers. However, the cigarettes manufactured with $Mg(OH)_2\;and\;KH_2PO_4$ added paper showed an opposite trend. The cigarettes made of $TiO_2$ added paper showed relatively low delivery in the most compounds measured. In sensory evaluation, cigarette papers tested were noticed a distinguishable sensory character between the low sidestream smokes with additive cigarette papers except $TiO_2$ added one. Moreover, aroma patterns detected by a electronic nose system in TPM were a similar tendency.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.467-475
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• 2012

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1673-1681
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• 2013

Five different chopped frozen garlic products samples, three from Chinese and two from Korean origins being commercially available products in Korean market, were used to confirm their pre-pasteurization or pre-irradiation status by screening (direct epifluorescent filter technique/aerobic plate counts, DEFT/APC; electronic nose, E-nose; photostimulated luminescence, PSL) and identification (thermoluminescence, TL; electron spin resonance, ESR) techniques. Some parts of samples were gamma-irradiated at 1 kGy to be used as control samples in irradiation history identification. DEFT/APC and e-nose successfully showed distinct results between the domestic and imported samples. The PSL photon counts of all the unknown samples were less than 700 (negative), while most of 1 kGy-irradiated samples gave PSL photon counts more than 5,000 (positive). The domestic unknown samples produced the TL glow peaks after $300^{\circ}C$ or more, whereas the imported samples showed TL peaks at the range of $240{\sim}250^{\circ}C$. A clear TL glow peak was obtained from all irradiated samples at $150{\sim}250^{\circ}C$. The unknown samples of Chinese origin gave radiation-specific cellulose ESR signal that was not shown by domestic samples. A multiple step of applying the physical analytical methods is recommended for the effective identification of irradiation status on chopped frozen garlic products.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.11
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• pp.4377-4384
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• 2014

According to the World Health Organization (WHO), 1.37 million people died of lung cancer all around the world in 2008, occupying the first place in all cancer-related deaths. However, this number might be decreased if patients were detected earlier and treated appropriately. Unfortunately, traditional imaging techniques are not sufficiently satisfactory for early detection of lung cancer because of limitations. As one alternative, breath volatile organic compounds (VOCs) may reflect the biochemical status of the body and provide clues to some diseases including lung cancer at early stage. Early detection of lung cancer based on breath analysis is becoming more and more valued because it is non-invasive, sensitive, inexpensive and simple. In this review article, we analyze the limitations of traditional imaging techniques in the early detection of lung cancer, illustrate possible mechanisms of the production of VOCs in cancerous cells, present evidence that supports the detection of such disease using breath analysis, and summarize the advances in the study of E-noses based on gas sensitive sensors. In conclusion, the analysis of breath VOCs is a better choice for the early detection of lung cancer compared to imaging techniques. We recommend a more comprehensive technique that integrates the analysis of VOCs and non-VOCs in breath. In addition, VOCs in urine may also be a trend in research on the early detection of lung cancer.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.527-540
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• 2020

Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.13 no.8
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• pp.1679-1686
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• 2009

Odor sensing system that is electronic nose device and its signal processing technique has potential to become a critical service for the people who require tangibility of sense of smell in the multimedia communication. PCA(Principal Component Analysis) have been used for dimensionality reduction and visualization of multivariate measurement data. PCA is good for estimating importance value by variance of data but, have some limitation for getting meaningful representation from odor sensing system. This paper explain about how to analyze the data of odor sensing system by ICA(Independent Component Analysis). We show that ICA can give better result like sensor drift analysis, dimensionality reduction and data representation by improved discrimination.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.64 no.6
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• pp.900-911
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• 2015

In this paper, 3D face recognition model is designed by using Polynomial based RBFNN(Radial Basis Function Neural Network) and PNN(Polynomial Neural Network). Also recognition rate is performed by this model. In existing 2D face recognition model, the degradation of recognition rate may occur in external environments such as face features using a brightness of the video. So 3D face recognition is performed by using 3D scanner for improving disadvantage of 2D face recognition. In the preprocessing part, obtained 3D face images for the variation of each pose are changed as front image by using pose compensation. The depth data of face image shape is extracted by using Multiple point signature. And whole area of face depth information is obtained by using the tip of a nose as a reference point. Parameter optimization is carried out with the aid of both ABC(Artificial Bee Colony) and PSO(Particle Swarm Optimization) for effective training and recognition. Experimental data for face recognition is built up by the face images of students and researchers in IC&CI Lab of Suwon University. By using the images of 3D face extracted in IC&CI Lab. the performance of 3D face recognition is evaluated and compared according to two types of models as well as point signature method based on two kinds of depth data information.

• Journal of the Korean Electrochemical Society
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• v.15 no.4
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• pp.236-241
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• 2012

It is widely recognized that it is hard to prepare hydrophilic graphite nanoparticles because of their high crystallinity and inert characteristics. In this study, we successfully synthesized the hydrophilic graphite nanoparticles by using liquid phase pulsed laser ablation method which has been actively employed for the thin film deposition up to now. The obtained hydrophilic graphite showed an ultra-high dispersion stability in water, because the hydrophilic functional groups like carboxyl and carbonyl group was simultaneously introduced onto the graphite surface with the nanoparticle formation, as confirmed by FT-IR and zeta potential measurements. Finally, a markedly enhanced gas sensing ability for acetone was shown in comparison with the conventional carbon black for the carbon polymer composite sensor with polyethyleneglycol (PEG).

• Journal of the Institute of Electronics Engineers of Korea TE
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• v.37 no.3
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• pp.72-78
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• 2000

In this study, we propose a model verification algorithm based on DCT and neural network for ATM security system. We construct database about facial images after capturing thirty persons facial images in the same lumination and distance. To simulate model verification, we capture four learning images and test images per a man. After detecting edge in facial images, we detect a characteristic area of square shape using edge distribution in facial images. Characteristic area contains eye bows, eyes, nose, mouth and cheek. We extract characteristic vectors to calculate diagonally coefficients sum after obtaining DCT coefficients about characteristic area. Characteristic vectors is normalized between +1 and -1, and then used for input vectors of neural networks. Not considering passwords, simulations results showed 100% verification rate when facial images were learned and 92% verification rate when facial images weren't learned. But considering passwords, the proposed algorithm showed 100% verification rate in case of two simulations.