• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.40-54
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• 2006

It's not easy to detect the high quality and functional compounds for control quality of food materials. The electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system, capable of recognizing simple or complex odors. It can conduct fast analysis and provide simple and straightforward results and is best suited for quality control and process monitoring in the field of functional foods. Numbers of applications of an electronic nose in the functional food industry include discrimination of habitats for medicinal food materials, monitoring storage process, lipid oxidation, and quality control of food and/or processing with principal component analysis, neural network analysis and the electronic nose based on GC-SAW sensor. The electronic nose would be possibly useful for a wide variety of quality control in the functional food and plant cultivation when correlating traditional analytical instrumental data with sensory evaluation results or electronic nose data.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.14-21
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• 2008

Flavor is one of the most important factors for determining wine characteristics and quality. Flavor pattern of wines(brewed from America, France, Italy, Chile, and Australia) was analyzed by the electronic nose that is equipped with 12 metal oxide sensors. In the results, the flavor pattern of wines was discriminated according to their origins by the principal component analysis(PCA). Each proportion of the first principal component score in the PCA plot was 94.79%(America), 73.62%(France), 99.06%(Italy), 96.74%(Chile), and 96.53%(Australia), respectively. Consequently, the imported wines could be practically differentiated into one from the other origins by volatile properties, suggesting that electronic nose could be successfully used for easy screening and quality evaluation of wines.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• Preventive Nutrition and Food Science
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• v.11 no.3
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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.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.04a
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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.

• Electrical & Electronic Materials
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• v.8 no.4
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• pp.509-517
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• 1995

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.717-723
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• 2006

Chemical characteristics of soybean oil after deep-frying with potato sticks (200 g, 10% w/w of soybean oil) were studied according to the 34 deep-frying times. After consecutive 34 deep-frying, total polyunsaturated FA contents was gradually decreased while the total saturated FA and trans FA were increased. Acid value and peroxide value were increased while iodine value decreased, respectively. The Hunter $L^{\ast}$ value decreased while each $a^{\ast}\;and \;b^{\ast}b$ value were gradually increased. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of frying oils against the times of deep-trying. The proportions of 1st and 2nd principal component analysis showed 75.97% and 21.23%, respectively. While 6 among total 12 sensors well responded to discrimination of odor in the repented frying oils, suggesting that the odor pattern of each oil after deep-frying would be discriminated against fresh soybean oil, especially after 14 times. From the results, electronic nose could differentiate the degree of quality deterioration of the repeated deep-frying oils.

• KSBB Journal
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• v.22 no.6
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• pp.401-408
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• 2007

It's not easy to detect the specific compounds from various compounds that fermented in bioreactor. The electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system, capable of recognizing simple or complex volatiles. It can conduct fast analysis and provide simple and straightforward results and is best suited for quality control and process monitoring in field of biotechnology. This review examined the application of electronic nose in biotechnology and brief explanation of its principle. In this minireview numbers of applications of an electronic nose in biotechnology include monitoring fermentation process, to overcome interference with alcohol, and to detect contaminant microorganism were discussed. The electronic nose would be useful for a wide variety of biotechnology when correlating analytical instrumental data with the obtained data from electronic nose.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.24-27
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• 2001

This study was performed to analyse aroma patterns of Nagaimo, Ichoimo and Tsukuneimo by the electronic nose with 32 conducting polymer sensors. Response by the electronic nose was analysed by the principal component analysis(PCA). Sensory evaluation also for organoleptic taste and odor of Nagaimo, Ichoimo and Tsukuneimo was performed. Nagaimo was very crunchy and sweet. Tsukuneimo was roasted nutty, hard, viscid taste and sticky. Ichoimo had intensive unique yam flavor and moderate hardness between Nagaimo and Ichoimo. Intensity of Ichoimo for unique yam flavor by the electronic nose was the strongest. The quality factor(QF) of PCA for normalized pattern by thirty two sensors showed less than 2, and so aroma pattern of three yam cultivars had no difference. But when the PCA was performed for normalized pattern by eight selected sensitive sensors, the QF for Nagaimo and Tsukuneimo is 2.057. Thus aroma pattern between Nagaimo and Tsukuneimo could be distinguished.

• Journal of Sensor Science and Technology
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• v.27 no.2
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• pp.118-125
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• 2018

An evaluation system for an electronic-nose concept using three types of metal oxide gas sensors that react similarly to the human olfactory cells was constructed for the quantitative and qualitative evaluation of aroma fragrances. Four types of aroma fragrances (lavender, orange, jasmine, and Roman chamomile), which are commonly used in aromatherapy, were evaluated. All the gas sensors reacted remarkably to the aroma fragrances and the good correlation of r=0.58-0.88 with the aromatic odor intensities by olfaction was confirmed. From the results of the analysis of an electronic-nose concept for classifying the characteristics of aroma oil fragrances, aroma oils could be classified using the fragrance characteristics and oil extraction methods with the cumulative variability contribution rate of 95.65% (F1: 69.65%, F2: 26.03%) by principal component analysis. In the pattern recognition based on the artificial neural network, the four aroma fragrances were 100% recognized through the training data of 56 cases (70%) out of 80 cases, and the pattern recognition rate was 57.1%-71.4% through the validation and testing data of 24 cases (30%). The pattern recognition success rate through all confusion matrices was 82.1%, indicating that the classification of aroma oil fragrances using the three types of gas sensors was successful.