• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.3
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• pp.186-190
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• 2005

This experiment was conducted to collect the basic information on the varietal diversity in amylogram properties of 3 different rice sub-species under tropical conditions in IRRI 2001 wet season based upon correlation and principal component analysis. The peak viscosity and breakdown property of Tongil type, i.e.; temperate Indica species showed higher similarity with Japonica type species rather than typical Indica and tropical japonica types. The amylogram properties such as final viscosity, pasting consistency and setback of Tongil type varieties were lower than those of typical Indica and tropical japonica types. The peak viscosity showed positive correlation with trough, while the breakdown showed negative correlation with setback in all tested 3 rice subspecies. The first principal component was applicable to increase the gelatinization temperature, final viscosity, pasting consistency and setback, and applicable to decrease the peak viscosity and breakdown. Varietal classification by the principal component score of each pedigree could be applied to the interpretation of the community by the scatter diagram for the amylogram properties to the different sub-species of rice at IRRI conditions.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.202-212
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• 2017

This study was to establish the interrelation between chemical compositions and near infrared (NIR) spectra for the classification on distinguishability of domestic gymnosperms. Traditional wet chemistry methods and infrared spectral analyses were performed. In chemical compositions of five softwood species including larch (Larix kaempferi), red pine (Pinus densiflora), Korean pine (Pinus koraiensis), cypress (Chamaecyparis obtusa), and cedar (Cryptomeria japonica), their extractives and lignin contents provided the major information for distinction between the wood species. However, depending on the production region and purchasing time of woods, chemical compositions were different even though in same species. Especially, red pine harvested from Naju showed the highest extractive content about 16.3%, whereas that from Donghae showed about 5.0%. These results were expected due to different environmental conditions such as sunshine amount, nutrients and moisture contents, and these phenomena were also observed in other species. As a result of the principal component analysis (PCA) using NIR between five species (total 19 samples), the samples were divided into three groups in the score plot based on principal component (PC) 1 and principal component (PC) 2; group 1) red pine and Korean pine, group 2) larch, and group 3) cypress and cedar. Based on the chemical composition results, it was concluded that extractive content was highly relevant to wood classification by NIR analysis.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.35 no.3
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• pp.187-191
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• 2012

The methods for constructing network of observational locations for measuring water quality in water reservoirs have been widely proposed, but they had some limitations to be applied to river areas, which lie in awkward clustering and finding representative observational locations among locations within each clustering. In this paper, a statistical approach to detect anomaly locations which were significantly different in important measurements for the water quality from the previous locations and construct observational network with them was proposed. Anomaly was detected with the sampling distribution of each primary principal component score, sum of primary PCs, or sum of residual PCs. The empirical study with the data of Nakdong Dam for guiding how to use our proposed approach and showing limitations of previous studied was described.

• Journal of Korean Society for Quality Management
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• v.33 no.2
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• pp.1-12
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• 2005

An extensive literature review has been made in this paper to build the evaluation hierarchy structure for the certification of electronic commerce services. In building the evaluation hierarchy structure, major candidate evaluation factors are selected by bench marking the various certification practices, including the Malcolm Baldrige award, ISO9000, and BSC(balanced scorecard) techniques. This paper deployed principal component analysis and factor analysis techniques to develop a statistically solid and systematic evaluation model. The final evaluation model, as presented in this paper as a model for the certification of electronic commerce services, produces a numeric score on the 100% scale, which can be served as a metric for the certification decision. The AHP technique was used in converting the various qualitative and quantitative evaluation values into a single measure for the certification decision.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.462-467
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• 2007

Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Journal of Ginseng Research
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• v.35 no.1
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• pp.31-38
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• 2011

In order to distinguish the cultivation area of Panax ginseng, principal component analysis (PCA) using quantitative and qualitative data acquired from HPLC was carried out. A new HPLC method coupled with evaporative light scattering detection (HPLC-ELSD) was developed for the simultaneous quantification of ten major ginsenosides, namely $Rh_1$, $Rg_2$, $Rg_3$, $Rg_1$, Rf, Re, Rd, $Rb_2$, Rc, and $Rb_1$ in the root of P. ginseng C. A. Meyer. Simultaneous separations of these ten ginsenosides were achieved on a carbohydrate analytical column. The mobile phase consisted of acetonitrile-water-isopropanol, and acetonitrile-water-isopropanol using a gradient elution. Distinct differences in qualitative and quantitative characteristics for ginsenosides were found between the ginseng roots produced in two different Korean cultivation areas, Ganghwa and Punggi. The ginsenoside profiles obtained via HPLC analysis were subjected to PCA. PCA score plots using two principal components (PCs) showed good separation for the ginseng roots cultivated in Ganghwa and Punggi. PC1 influenced the separation, capturing 43.6% of the variance, while PC2 affected differentiation, explaining 18.0% of the variance. The highest contribution components were ginsenoside $Rg_3$ for PC1 and ginsenoside Rf for PC2. Particularly, the PCA score plot for the small ginseng roots of six-year old, each of which was light than 147 g fresh weight, showed more distinct discrimination. PC1 influenced the separation between different sample sets, capturing 51.8% of the variance, while PC2 affected differentiation, also explaining 28.0% of the variance. The highest contribution component was ginsenoside Rf for PC1 and ginsenoside $Rg_2$ for PC2. In conclusion, the HPLC-ELSD method using a carbohydrate column allowed for the simultaneous quantification of ten major ginsenosides, and PCA analysis of the ginsenoside peaks shown on the HPLC chromatogram would be a very acceptable strategy for discrimination of the cultivation area of ginseng roots.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.535-541
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• 1998

The soluble solid of red pepper extracted by water was evaluated with descriptive analysis by 10 trained sensory subjects. In the result of the sensory evaluation, the character notes on the flavor of soluble solid were expressed as pungency, sweet, fresh sour, bitter, alcoholic, meaty, chalkiness and astringent. The score of redness was the highest at $4^{\circ}C$ and decreased after 2 hr at $90^{\circ}C$ and the score of sensory pungency was more than 50 and was especially higher at $40^{\circ}C\;and\;90^{\circ}C$. Principal component analysis of the mean ratings showed that kochoojang (fermented red pepper paste) and chigae (meat and vegetable stew) differed from kimchi (unfermented kimchi) and that they had unique sensory attributes. The first two principal components could be explained by 51% of all the components and the taste of soluble solid at $40^{\circ}C$ was highly correlated with sensory attributes such as meaty, fresh sour and sweet and that at $4^{\circ}C$ was chiefly correlated with color components and the taste of soluble solid at $60^{\circ}C$ was showed close relation to astringent, alcoholic and pungency.

• Magazine of the Korean Society of Agricultural Engineers
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• v.28 no.2
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• pp.53-62
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• 1986

An Idea of Standard Rural Area(SRA), the rural areas which have higher ruralities of the rice cropping region and also higher urban characteristics, was conceptualized to develop the tentative basic indices necessary for rural settlement design in reclaimed land. The SRA's were determined by a technique of the principal component analysis with relevant data from 81 counties or cities located in the west side of Korea(Chon-Nam,Chon-Buk, Chung-Nam, Kyung-Ki Do).By the definition of the SRA, the principal component analysis is seperately carried out by two subworks, analyses of rurality and urban characteristics. From the analysis, rurality of the SRA is characterized by four components which appears to describe the scale of farm management, intensive farming, soundness of farming and farming basis on rice cropping, while urban characteristics of the SRA by three components to describe the accessibility, keeping ratio of infrastructures and level of medical services. Through grouping and synthesizing two characteristics of all counties by each component score, 24 counties were classified as urban-rural harmonized region which is the same result as that obtained from the extraction index being more than 50% of available area to total area except 1 county. Therefore, SRA is defined as the group of counties having more than 50% of available area to total area.