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Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System
Joint Authors
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-07-13
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Kim, Yong-Sung& Kim, Yong-Suk. 2015. Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System. BioMed Research International،Vol. 2015, no. 2015, pp.1-12.
https://search.emarefa.net/detail/BIM-1057240
Modern Language Association (MLA)
Kim, Yong-Sung& Kim, Yong-Suk. Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System. BioMed Research International No. 2015 (2015), pp.1-12.
https://search.emarefa.net/detail/BIM-1057240
American Medical Association (AMA)
Kim, Yong-Sung& Kim, Yong-Suk. Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System. BioMed Research International. 2015. Vol. 2015, no. 2015, pp.1-12.
https://search.emarefa.net/detail/BIM-1057240
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1057240