• 센서학회지
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• 제25권3호
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• pp.161-172
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• 2016

The use of a chemical sensor array can help discriminate between chemicals when comparing one sample with another. The ability to classify pattern characteristics from relatively small pieces of information has led to growing interest in methods of sensor recognition. A variety of pattern recognition algorithms, including the adaptive radial basis function network (RBFN), may be applicable to gas and/ or odor classification. In this paper, we provide a broad review of approaches for various types of gas and/or odor identification techniques based on RBFN and drift compensation techniques caused by sensor poisoning and aging.

• Journal of information and communication convergence engineering
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• 제4권1호
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• pp.18-22
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• 2006

A small-sized gas identification system has been fabricated and characterized using an integrated gas sensor array and artificial neural-network. The sensor array consists of four thick-film oxide semiconductor gas sensors whose sensing layers are $In_{2}O_{3}-Sb_{2}O_{5}-Pd-doped\;SnO_2$ + Pd-coated layer, $La_{2}O_{5}-PdCl_{2}-doped\;SnO_2,\;WO_{3}-doped\;SnO_{2}$ + Pt-coated layer and $ThO_{2}-V_{2}O_{5}-PdCl_{2}\;doped\;SnO_{2}$. The small-sized gas identification instrument is composed of a GMS 81504 containing an internal ROM (4k bytes), a RAM (128 bytes) and four-channel AD converter as MPU, LEDs for displaying alarm conditions for three gases (liquefied petroleum gas: LPG, liquefied natural gas: LNG and carbon monoxide: CO) and interface circuits for them. The instrument has been used to identify alarm conditions for three gases among the real circumstances and the identification has been successfully demonstrated.

• 센서학회지
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• 제20권3호
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• pp.151-155
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• 2011

A variety of pattern recognition algorithms including neural networks may be applicable to the identification of odors. In this paper, an identification technique for an electronic odor sensing system applicable to wound state monitoring is presented. The performance of the radial basis function(RBF) network is highly dependent on the choice of centers and widths in basis function. For the fine tuning of centers and widths, those parameters are initialized by an ill-conditioned genetic fuzzy c-means algorithm, and the distribution of input patterns in the very first stage, the stochastic gradient(SG), is adapted. The adaptive RBF network with singular value decomposition(SVD), which provides additional adaptation capabilities to the RBF network, is used to process data from array-based gas sensors for early detection of wound infection in burn patients. The primary results indicate that infected patients can be distinguished from uninfected patients.

• 한국재료학회지
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• 제34권5호
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• pp.235-241
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• 2024

Gas identification techniques using pattern recognition methods were developed from four micro-electronic gas sensors for noxious gas mixture analysis. The target gases for the air quality monitoring inside vehicles were two exhaust gases, carbon monoxide (CO) and nitrogen oxides (NO_x), and two odor gases, ammonia (NH₃) and formaldehyde (HCHO). Four MEMS gas sensors with sensing materials of Pd-SnO₂ for CO, In₂O₃ for NO_X, Ru-WO₃ for NH₃, and hybridized SnO₂-ZnO material for HCHO were fabricated. In six binary mixed gas systems with oxidizing and reducing gases, the gas sensing behaviors and the sensor responses of these methods were examined for the discrimination of gas species. The gas sensitivity data was extracted and their patterns were determined using principal component analysis (PCA) techniques. The PCA plot results showed good separation among the mixed gas systems, suggesting that the gas mixture tests for noxious gases and their mixtures could be well classified and discriminated changes.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1997년도 춘계학술대회 논문집
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• pp.99-102
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• 1997

An electronic nose system is an instrument designed far mimicking human olfactory system. It consists generally of gas (odor) sensor array corresponding to olfactory receptors of human nose and artificial neural network pattern recognition technique based on human biological odor sensing mechanism. Considerable attempts to develop the electronic nose system have been made far applications in the fields of floods, drinks, cosmetics, environment monitoring, etc. A portable electronic nose system has been fabricated by using oxide semiconductor gas sensor array and pattern recognition technique such as principal component analysis (PCA) and back propagation artificial neural network The sensor array consists of six thick film gas sensors whose sensing layers are Pd-doped WO$_3$ Pt-doped SnO$_2$ TiO$_2$-Sb$_2$O$_3$-Pd-doped SnO$_2$ TiO$_2$-Sb$_2$O$_{5}$-Pd-doped SnO$_2$+Pd filter layer, A1$_2$O$_3$-doped ZnO and PdCl$_2$-doped SnO$_2$. As an application the system has been used to identify CO/HC car exhausting gases and the identification has been successfully demonstrated.d.

• 한국축산식품학회지
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• 제36권6호
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• pp.719-728
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• 2016

The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

• 센서학회지
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• 제20권4호
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• pp.279-285
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• 2011

This study was carried out to apply chemical gas sensors for the identification of bad breath which is one of the important sensitive problem for the humans' daily life. Seven sensors, including five semiconductor sensors and two electrochemical sensors, were tested for the three panels three times in several conditions. The results showed that the reproducibility of sensors were generally good, and electrochemical sensors showed better reproducibility while semiconductor sensors showed better sensitivity. No rinsing before measurement showed relatively better results in terms of both sensitivity and reproducibility. Semiconductor gas sensors for hydrogen sulfide shows the highest sensitivity, and it was recommended to use the odor-free bag for the measurement of bad breath.

• 분석과학
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• 제20권5호
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• pp.361-369
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• 2007

냉각기에서 방출되는 불쾌한 냄새는 실내 공기질을 저하시키는 주요 원인이다. 냄새문제를 해결하기 위해서는 냄새원인을 규명하여야 한다. 냉각기에서 냄새가 발생될 때 공기시료는 냄새강도는 약하고 순간적이어서 채취하여 분석하는데 많은 어려움이 따른다. 이 연구에서 응축수를 이용하여 냉각기의 냄새원인물질의 평가 가능성을 확인하였다. 응축수는 headspace-solidphase microextraction(HS-SPME) 방법을 이용하여 채취하였다. GC/FID/Olfactometry(GC/FID/O)로 냄새물질을 확인한 후, GC/AED, GC/MS로 정성하였다. 직접관능평가 결과 및 GC/FID/O의 개별냄새물질 분석 결과, 공기시료와 매우 유사하게 나타났다. 냄새원인물질은 주로 산소를 포함하는 alcohols와 acids로 확인되었다. 응축수를 이용한 냄새원인물질 평가 방법은 채취 용이성, 비용, 분석적인 측면에서 효과적인 방법으로 평가 되었다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.