• 한국식품과학회지
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• 제35권4호
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• pp.648-652
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• 2003

본 실험은 순수참기름과 혼합참기름의 구별 및 순도판별을 용이하게 하기 위한 분석방법을 제시하고자 실행되었다. 순수참기름과 옥수수기름을 95 : 5, 90 : 10, 80 : 20(w/w)의 비율로 각각 비율을 달리해서 혼합참기름을 제조한 후 GC, SPME-GC/MS, 전자코를 이용한 분석을 실시하였다. 지방산조성(mole%)을 비교한 결과 옥수수기름이 10%이상 함유된 혼합참기름과 순수참기름 간에는 stearic acid와 linoleic acid의 함량의 변화로 구별이 가능하였으나 5%내로 옥수수유가 함유된 혼합참기름과 순수참기름과의 구별은 용이하지 않았다. 향기성분동정을 위해 SPME-GC/MS 분석을 실시한 결과순수참기름과 혼합참기름은 같은 향기성분 패턴을 보여 구별하기 어려웠다. 반면, MOS 유형의 전자코를 이용하여 향기성분패턴 분석결과 제1주성분 값의 기여율이 98.76%로 구별이 가능하였으며 이로써 신속하고 편리하게 비파괴적 분석 방법인 전자코를 활용하여 순수참기름과 혼합참기름을 구별할 수 있었다.

• 한국축산식품학회지
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• 제30권2호
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• pp.185-189
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• 2010

An electronic nose was used to identify Salmonella contamination on beef based on odors. To detect pathogen contamination of beef, $100{\mu}L$ of $10^5CFU/g$ Salmonella Enteritidis or Salmonella Typhimurium cell suspensions were spiked onto 5 g beef sirloin samples in individual vials. Odor changes over time were then measured and analyzed using an electronic nose system to identify pathogen contamination. In principle, the electronic nose system based on a surface acoustic wave (SAW) detector produced different frequency responses depending on the time and amount of each chemical. Multivariate analysis of the odor data was conducted to detect Salmonella contamination of beef. Salmonella odors were successfully distinguished from uncontaminated beef odors by principal component analysis (PCA). The PCA results showed that Salmonella contamination of beef could be detected after 4 h of incubation. The numbers of cells enumerated by standard plate count after 4 h of inoculation were $2{\times}10^6CFU/g$ for both Salmonella Enteritidis and Salmonella Typhimurium.

• Food Science and Biotechnology
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• 제14권3호
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• pp.437-439
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• 2005

Freshness of stored soybean curd as sensitivity ($R_{gas}/R_{air}$) was evaluated at 48-50 hr intervals using electronic nose at regular sequential square-wave temperatures between $4\;-\;10^{\circ}C$. Obtained kinetic data from apparent first principal component score $(PC1)_{app}$ and storage time were used for prediction of freshness. Percentage difference between predicted and actual values of stored soybean curd was less than 8.9% under fluctuating temperature condition.

• Journal of Biosystems Engineering
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• 제33권5호
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• pp.333-339
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• 2008

The purpose of this study was to develop a portable electronic nose system to measure volatile components of agricultural and food products. Also, a graphical operating software to control the electronic nose system and to acquire signals through the Internet was developed. An array of five commercial metal oxide gas sensors was used to detect various volatile gas components of target samples. Transient and steady state signals were analyzed to extract variables related to sample states, To find optimal operating conditions of the system, several experiments were performed with different gas chambers, vacuum pumps, gas sampling temperatures, and sample container sizes. The patterns of gas sensor signals were analysed to find effects of the various conditions.

• Preventive Nutrition and Food Science
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• 제11권3호
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• pp.237-242
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• 2006

The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and $25^{\circ}C$) by an electronic nose system equipped with 12 metal-oxide sensors. WGP were treated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and $25^{\circ}C$). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at $-10^{\circ}C$. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.

• 한국식품과학회지
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• 제37권5호
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• pp.856-860
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• 2005

Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta $R_{gas}/R_{air}$) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.

• Journal of Biosystems Engineering
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• 제29권4호
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• pp.317-322
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• 2004

This study was conducted to evaluate the feasibility of identifying freshness of beef using a surface acoustic wave (SAW) sensor based electronic nose. The beef was stored at 5$^{\circ}C$ and aroma was measured with the passage of time. Chromatographic analysis of the odor showed that number of volatile components and their amounts were rapidly increased after 19 days of storage. Classifying beefs according to their storage days was possible using principle component analysis (PCA). Classifying beefs processed from four different origins was also possible with PCA analysis of odor. This study shows that electronic nose can be applied to beef freshness evaluation and classification of its origin.

• 한국식품과학회지
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• 제48권2호
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• pp.117-121
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• 2016

시판 증류주 13종을 선정하여 전자코, 전자혀를 이용한 향기패턴과 맛패턴을 분석하였다. 전자코 분석 결과, 원재료에 따라 증류주의 향기성분이 구분됨을 확인하였다. 원재료가 좁쌀인 증류주가 향기 성분이 가장 많으며 쌀의 함량이 적고 보리가 함유된 증류주가 향기성분이 가장 적었다. 또한 오크통에서 숙성시킨 원액을 100% 사용한 경우 향기성분이 뚜렷하게 구분됨을 보였다. 따라서 숙성재에 의해 증류주의 향기성분이 구분될 것으로 예측된다. 시판 증류주를 전자혀로 분석한 결과, 증류주는 단맛과 쓴맛 보다는 신맛, 감칠맛, 짠맛으로 시료간의 차이가 구분되었다. 본 연구를 통하여 전자코와 전자혀가 증류주 모니터링에 활용이 가능한지 여부를 확인하고 분석한 시판 증류주의 향미특성 결과를 추후 증류주 개발 및 품질관리에 이용하고자 한다.

• 한국식품과학회지
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• 제48권3호
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• pp.193-200
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• 2016

본 연구에서는 할랄 인증을 위한 고추장 중 에탄올 분석 시 1차 스크리닝 절차로서 전자코가 적용 가능한지를 알아보고자 하였다. 먼저 공인된 알코올 분석법인 GC-FID를 사용하여 25개의 재래식 고추장을 분석한 결과 모든 고추장에서 에탄올이 검출되었으며 그 함량은 0.14-2.7%이었다. 이 중 8개 고추장을 선별하여 전자코 분석한 결과, 에탄올 함량이 비슷한 고추장끼리 유사한 패턴을 나타내는 것을 확인하였다. 또한 시판 고추장 2개를 대상으로 전자코 분석을 통해 할랄 인증기관이 요구하는 에탄올 기준을 준수하는지를 1차적으로 신속하게 스크리닝이 가능함을 확인하였다.

• 한국식품과학회지
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• 제30권2호
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• pp.356-362
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• 1998

된장의 숙성기간을 예측하기 위하여 6개의 metal oxide sensor로 구성된 휴대용 전자코를 이용하였다. Aspergillus oryzae를 사용하여 담금한 된장은 각각 $15,\;20\;25^{\circ}C$에서 숙성시켰다. 전자코에 의한 감응도 변화량은 숙성기간에 따라 온도가 높아짐에 따라 크게 감소되었으며 센서 #3과 #4는 된장의 숙성정도와 기간간에 높은 상관관계를 보여주었다$(r^2=0.71{\sim}0.95)$. 그리고 숙성기간중 생성되는 아미노태질소와 전자코의 감응도 변화간에도 상관관계를 나타내어 휴대용 전자코로 된장의 숙성기간을 예측할 수 있었다.