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Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System.

Authors :
Kim YS
Kim YS
Source :
BioMed research international [Biomed Res Int] 2015; Vol. 2015, pp. 918631. Date of Electronic Publication: 2015 Jul 13.
Publication Year :
2015

Abstract

There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as well as presenting an analysis of brainwaves using EEG and finally a proposal of a new method for sensory evaluation. In this paper, the researchers have conducted a sensory evaluation whereas a maximum of nine points were accumulated by purchasing eight types of rice wine. These eight types of Makgeolli were generalized by generating multidimensional data with the use of TS-5000z, thus learning mapping points and scaling them. The contribution of this paper, therefore, is to overcome the disadvantages of the sensory evaluation with the usage of the suggested taste biological sensor system.

Details

Language :
English
ISSN :
2314-6141
Volume :
2015
Database :
MEDLINE
Journal :
BioMed research international
Publication Type :
Academic Journal
Accession number :
26247031
Full Text :
https://doi.org/10.1155/2015/918631