research article biometrics analysis and evaluation on korean … · 2020-01-14 · analysis and...

Research ArticleBiometrics Analysis and Evaluation on Korean Makgeolli UsingBrainwaves and Taste Biological Sensor System

Yong-Sung Kim1 and Yong-Suk Kim2

1 Division of Computer Science amp Engineering Chonbuk National University Jeonju 561-756 Republic of Korea2Department of Food Science and Technology Chonbuk National University Jeonju 561-756 Republic of Korea

Correspondence should be addressed to Yong-Suk Kim kimys08jbnuackr

Received 9 September 2014 Accepted 31 October 2014

Academic Editor Tai hoon Kim

Copyright copy 2015 Y-S Kim and Y-S Kim This is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work is properlycited

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

1 Introduction

Recently many strategic plans have been proposed to global-ize Korean food Yet there were various issues to take Koreanfood globally in accordance with such proposals Not onlyhas the degree of taste characteristic intensity and pleasureformed the backbone of taste for the actual food but also tastediffers depending on the country and regional environmentBecause a lot of time and cost are involved in researching andanalyzing such conditions new alternative plan is required toglobalize Korean food [1]

In this paper in order to overcome human limit andeconomic feasibility with regard to sensory evaluation com-paring and analyzing evaluation results between the taste bio-logical sensor system (TS-5000z) and sensory evaluation ofpanels with physicochemical analysis have been conducted

Subsequently it continued to analyze the results of brain-waves of panels to resulting materials of TS-5000z to drawout standardized results of characteristics and intensity to acertain degree that forms the backbone of taste

Standardization and taste measurement are needed inorder to globalize alcoholic beverages making it commer-cially available everywhere In relation to the case of Euro-pean wines enhancing the productrsquos value and improvedproductivity is regarded through its taste specialization by itsbrand Makgeolli for thousands of years is one of the mostmarketable traditional alcoholic beverages in Korea

There were especially made adjective-expressions forsensory evaluation that are well developed in the Koreanlanguage hence the existence of numerous adjective termsto express the taste of Makgeolli According to the previouspilot research with regard to the mutual similarities of thepairs of terms we can reach the realization of the hardshipof formulating complete sets with small number of adjectivesthat can generally be used to express all kinds of KoreanMakgeolli

Makgeolli is an alcoholic drink made with rice wheatflour barley corn and sweet potato as major fermentingmaterials and thereafter fermented with Koji or Nuruk [1 2]The physicochemical and taste qualities of this drink depend

Hindawi Publishing CorporationBioMed Research InternationalVolume 2015 Article ID 918631 12 pageshttpdxdoiorg1011552015918631

2 BioMed Research International

Tasteless

Sweet

SourBitter

Savory

TryingUnpleasant

Astringent

Musty

BitterHard

Flavor

Savory Aromatic

Taste

Relish

Tart

Vinegary

Sour

Chilly

Sweet-flavored

NiceGratifyingTasty

Sugary

Clean taste Honey like

SpicyFlavorless

Unpleasant-tasting

Dull SharpUnpalatable Flat

UnsavoryUnpleasant

Very hot

Peppery

HotIll-tasting

Insipid

PungentTasteless

Acidic

Disgusting

Figure 1 Type of taste information

on themakingmaterials heatingmethods andNuruk aswellas the produced area [3] In order for this drink to maintainits quality characteristics Makgeolli has to be heated at 62ndash65∘C for 30 minutes preventing the drink from being alteredfor a long period of time to be able to keep its flavor andbalanced taste SterilizedMakgeolli however has weaknessessuch as death of useful microbes heated flavor and a feelingof refreshment [3 4]

This paper therefore concentrates on the elicitation ofregional properties found in Makgeolli through the tastecorrelation between the electroencephalographic data ofsensual test and taste biological sensor data

Accordingly by analyzing correlation of physicochemicalanalysis and sensory evaluation of Makgeolli with TS-5000zanalysis results and by comparing analyzed results of brain-waves of panels based on such findings it showed that it hasthe capability to replace the sensory evaluation as a scale ifcomplementary scale is proposed for the analyzed results ofTS-5000z

2 Related Works

21 Taste-Adjectives The taste is often described as a sensoryreaction that is caused by the chemical stimulus In order torecognize the taste materials are firstly dissolved in the salivathat stimulates gustatory cells hence signaling the cerebrumHereafter the activity takes about a minute to taste Aftereating the food the taste lingers for 30 seconds

Scale describing and introducing a particular product inqualitative and quantitativemeasures is called a scalemethodFour basic tastes in Figure 1 are the baseline for dimensionsin accordance with ldquoimputed characteristic to a certain taste[5 6]rdquo

Here the closer the concept of a particular adjective is toa traditional taste the closer that concept gets to the baselineHowever it is difficult to argue this type of ordering as itis affiliated with dimensions in accordance with imputedcharacteristic to a certain taste

Since quantitative description is defined with character-istics and intensity of appearance smell taste and physicalproperties of a particular product it is typical to understandtaste in terms of physiological base and taste-adjectivesformed in its semantics

There is a point to consider when classifying the prop-erties of Makgeolli although a certain taste of its propertyis generally classified as good it can still be recognizedas unpleasant if it shows more than the required specificconcentration

22 Clustering Algorithm Taste evaluation scale develop-ment using adjective pairs is extremely small and althoughthere have been cases of using food taste as evaluation scaleit proved to be unsuccessful In order to develop adjectivescale that is to be used in qualitative sensory evaluation ofactual taste it is necessary to use correlation of adjectivesto analyze factor analysis and congregation analysis andcongregate adjectives expressing positive taste negative tastefood texture and heat level In general congregation isdefined as follows

Let us say that the sample 119878 = 1199091 1199092 119909

119899 is given

which satisfies the below conditional equation a subset of119862 =

1198781 1198782 119878

119888

119878119894= (119894 = 1 119888)

119878119894cap 119878119895= (119894 119895 = 1 119888 119894 = 119895)

119888

⋃

119894=1

= 119878

(1)

Affiliated variables are defined in expression (2) andcongregationl number in expression (3) Each congregationuses variables that show the degree of affiliation Affiliatedvariable mij shows the degree of affiliation of 119909

119894toward 119909

119895

BioMed Research International 3

Affiliated variables should satisfy the following conditionalequation

0 le 119898119894119895le 1

119896

sum

119895=1

119898119894119895= 1

119873

sum

119894=1

119898119894119895lt 119873

(2)

Stirling number may be utilized to count different typesof congregations Stirling number is a conditional numberfrom dividing objects of119873 onto 119870 group Therefore Stirlingnumber can be defined cyclic expression as follows

119878 (119873119873) = 1 119896 = 1 or 119873

otherwise

119878 (119873 119896) = 119878 (119873 minus 1 119896 minus 1) + 119896119878 (119873 minus 1 119896)

(3)

In this paper termite colony algorithm is used tocongregate adjectives used to describe Makgeolli Termitecolony algorithm is based on the probability value of termitebehavior The aim is to find a suitable initial congregationrequired for 119896-means congregation using termite colonyalgorithmThrough termite search estimating sample densitywithin congregation is possible and this estimated initialset suitable for density influences congregational functions(Algorithm 1)

23 Samples and Analysis Biometrics With the purposeof experimenting 12 commercialized Makgeolli samples(unsterilized = 5 sterilized = 7) produced in South Koreawere purchased and maintained at 4∘C refrigerator The fiveunsterilized commercialMakgeolli samples were categorizedas US1 US2 US3 US4 and US5 On the other hand sevensterilized samples were categorized as S1 S2 S3 S4 S5 S6and S7 [7]

The physicochemical qualities ofMakgeolli samples suchas pH aminotype nitrogen titratable acidity and solublesolid contents were tested [8 9] In the case of sensory testinggraduate and undergraduate students (119899 = 25) from theDepartment of Food Science and Technology in ChonbukNational University were introduced with the objective andmethodology prior to the test The samples were tested usinga 9-point hedonic scale ranging from ldquoreally likerdquo (scale 9) toldquoreally dislikerdquo (scale 1) Properties like turbidity color flavorsweetness sourness bitterness thickness cooling sensationand balance were evaluated for the sensory test [9]

The data was treated using the statistical analysis system(SAS 1998) package software for the analysis of variance andDuncanrsquos test All analyses were conducted in triplicate exceptfor the sensory test that was measured by 25 students Thestatistical significance was established at 119875 lt 005

24 Brainwaves Brainwave research with regard to humanemotional change has been relatively developed This

Higharousal

Highpositiveaffective

Positive

LowpositiveaffectiveLow

arousal

Lownegativeaffective

Negative

Highnegativeaffective

NervousAfraid

FuriousAlarmed Astonished

Excited

HappyJoy

Pleased

NeutralSerene

CalmRelaxed

SleepySluggish

Unpleased

SadDisappointed

Figure 2 Valence-arousal emotional model

research used a dimensional approach derived from thecognitive theories which determines a personrsquos state ofmind in terms of dimension The common dimensions aredetermined through two types the valence of emotionreflecting either positive or negative emotions and thearousal level of emotion reflecting either active or passiveemotion [6 8] Figure 2 is a 2D valence-arousal emotionalmodel The model shows more diversified and generalizedexpressions compared to discrete emotion approaches

EEG (electroencephalogram) is a brain activity classifiedwith brainwaves that emit electric flow which is generatedwhen signals are sent out into the cerebral nerves through thenervous system When measuring brainwaves it is possibleto obtain an exceptionally complicated type of analoguewaveform as seen in the valence-arousal emotional modelIt is considered as the raw data of EEG The raw dataafterwards were transformed into digital data [10]Thedigitaldata subsequently were transformed into a power spectrumwhereas it was also utilized for data analysis

Power spectral analysis is a mathematical approachemployed in order to quantify EEG It does not howeverprovide a biophysical model of the EEG generation Thepurpose of the analysis is for the decomposition of signals intoits constituting frequency components (eg EEG) FFT (fastFourier transform) on the other hand is known as a widelyusedmethod in acquiring data such as the EEG spectrum [11ndash13]

FFT algorithm describes signals as linear superpositionof Sines and Cosines characterized by their frequency in theequation as seen below expression (4) Consider

119909 (119905) = int

+infin

minusinfin

119883(119891) 1198901198942120587119891119905

119889119891 (4)

The power spectrum also known as power densityspectrum demonstrates the distribution of power or varianceover the frequency components of a signal It is also knownas a Fourier transform of the autocorrelation function


Input setting of termite cluster valueOutput The initial cluster 119885 = 119911

1

1199112

1199116

initial value termite clusterBegin

119909mean = [max (119909119894

) minusmin(119909119894

)] 2 center point of the entire sample119910mean = [max (119910

119894

) minusmin(119910119894

)] 2

while (TRUE) Termite Search Path() probability path searchif (119905119894

=1003816100381610038161003816(1199091198996) 2

1003816100381610038161003816) break 119905119894 termite colony 1003816100381610038161003816(1199091198996) 21003816100381610038161003816 sample space density

for (119895 = 1 to 7) Swap (119911

119894

119905119894

) swap 119911119894

to 119905119894

1199117

= 119909mean 119910mean assign center point of entire sample space to 1199117

Initial 119885() initialize the colony of number of 119896

119885 = 1199111

1199112

1199117

while (TRUE) for (119894 = 1 to 119899) 119909

119894

position at the nearest cluster centerif (old 119885 = new 119885) break compare with the previous cluster centerfor (119895 = 1 to 119896) 119911

119894

replace 119911119895

setting cluster center

End

Algorithm 1 TCA119870-meanrsquos algorithm

Table 1 Type and feature of brainwaves

Type Frequency Normality120575 (delta) 05sim4Hz Hypnoidal120579 (theta) 4sim7Hz Slow wave sleep120572 (alpha) 8sim12Hz Stable waveMid-120573 (midbeta) 16sim20Hz Concentrate stable wave120573 (beta) 21sim30Hz Action stress wave120574 (gamma) 30sim50Hz Arousal and excitement

The degree of the brain activity causes the shape of brain-waves to react differently If the brain works more actively itproduces a wider frequency bandwidth of brainwaves as seenin Table 1

One of the most used methods in the analysis of brain-waves is the power spectrum analysis [12 13] This studyhence mainly utilized the power spectrum analysis since itis a remarkably adequate method in terms of the time seriesfrequency analysis of the raw data

3 Experimental Results and Discussion

31 Representative Taste-Adjective Before evaluating eightdifferent types of Makgeolli purchased locally through sen-sory evaluation and TS-5000z taste sensor there was littlepreliminary work that needs to be done First was theselection of Makgeolli that sells the most locally Secondlyget 20 students to sort out 87 taste-adjectives that were usedon Internet and in Korean dictionary Thirdly out of the87 selected taste-adjectives 45 of them were sorted out andwere placed into final four categories Lastly through factor

term

s

87 M

akgeolli

taste

-adj

ectiv

es Factor

Clustering

Multidimension

AnalysisSweet sweet clean taste honey like

Sour sour chilly

Bitter astringent bitter musty

Savory savory aromatic

Makgeollis

Figure 3 Four catalog ofMakgeolli taste-adjectives

analysis and congregation algorithm as well as multidimen-sional analysis we extracted 12 taste-adjectives forMakgeolliThe processed result is shown in Figure 3

The outcome of the experiment leads into four represen-tativeMakgeolli-adjectives describing taste sweet sour bitterand savory

As shown above among various Makgeolli types inadjective dimension finding theMakgeolli that is preferred byforeigners should help narrowing down the taste dimensionof Makgeolli from adjective dimension for exporting theproduct globally

32 Physicochemical Characteristics of Makgeolli The pHlevel ofMakgeolli as an alcoholic drink is a significant factorfor its preservation and fermentation process The pH of S1Makgeolli sample as seen in Figure 4 had the lowest levelwith 388 while that of S4 sample had the highest pH with449

Titratable acidity on the other hand serves as a vitalindicator influencing the taste and flavor of a drink Thelactic acid bacteria and yeast found in Makgeolli produce


000

150

300

450

600

US1 US2 US3 US4 US5 S1 S2 S3 S4 S5 S6 S7

Nonsterilized Sterilized

pH

Sample

Figure 4 pH of 12Makgeolli samples produced in South Korea

000

015

030

045

060

US1 US2 US3 US4 US5 S1 S2 S3 S4 S5 S6 S7Nonsterilized Sterilized

Titr

atab

le ac

tivity

()

Sample

Figure 5 Titratable acidity of 12 Makgeolli samples produced inSouth Korea

organic acid that can be increased within the process offermentation [14] The result in Figure 5 shows that thetitratable acid content of the S4 sample (sterilized) had thelowest percentage with 017 Meanwhile the US3 which got056 percent had the highest percentage within the samples

The aminotype nitrogen contents were illustrated inFigure 6 resulting with US3 (sterilized) with 8619mg beingthe highest among the samples while the other samplesranged from 1308 to 3106mg

In Figure 7 the soluble solid contents of US3 (unsteril-ized) S1 and S3 (sterilized) obtained 147 64 and 61∘Brix

33 Sensory Test on Domestic Makgeolli Samples UsingTaste Biological Sensor Taste biological sensor an electronicequipment has a similar structure as the taste bud of ahuman tongue and detects taste ingredient which is sent to acomputer in corresponding electrical signal which compilesdata

The taste was analyzed using TS-5000z a taste biologicalsensor from Japan An available taste biological sensor systemfound in Daesang Research Center from Incheon Korea was

00

200

400

600

800

1000


Am

ino

nitro

gen

(mg

)

Sample

Figure 6 Aminotype nitrogen contents of 12 Makgeolli samplesproduced in South Korea

00

50

100

150

200


Sample

∘ Brix

Figure 7 Soluble solid contents of 12 Makgeolli samples producedin South Korea

used for equipment testing as seen in Figure 8 The systemconsists of five taste biological sensors namely sournessumami bitterness saltiness and astringencyThere were alsothree aftertaste sensors classified as bitterness astringencyand umami [15]

The method for converting multidimensional data mea-sured by TS-5000z to a taste form recognized by human isimportant In other words the required implementation ofmapping function of four (4) adjective scales of Makgeolliabstracted and measured from TS-5000z and in order toverify these brainwaves of panels are used as in Figure 9

In this paper eight different types of Makgeolli havebeen purchased that are currently sold locally to analyzephysicochemical andmicrobiological properties Afterwardsa 9-point scale sensory evaluation is conducted and usingeight types of Makgeolli evaluated by these panels multidi-mensional data has been created from TS-5000z and studiedthrough mapping function

Using the statistical analysis system (SAS 1998) packagesoftware the data was analyzed for the analysis of varianceand Duncanrsquos test All analyses were carried out in triplicate


00408

DA

OA

DOP

Bitter taste patterning

1310

Sour taste patterning

31030

31030

Umami taste patterning

minus08

minus04

[9 1][3 7]lowast

[5 5]lowast [5 5]lowast [5 5]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

16-channel high inputimpedance amplifier

MultichannelAD converter

Polymer membrane electrode

Reference electrode(orion double junction reference electrode)

Outer buffer solution

Stirrer

Figure 8 Taste biological sensor (TS-5000z) and multidimensional data

Mappingfunction

Vector value

+

+

Humansensory

tastedate

Bitter

Sour

Salt

Sweet

y

y

Tastebiological

sensor

Trainedmappingfunction

Sour

Sweet

Savory

Bitter sour andumami taste data


TS-5000z dataTS-5000z data

TS-5000z

Figure 9 Structure of learning process

with the exception of the sensory evaluation that was mea-sured by 12 determinations The significance was establishedat 119875 lt 005

The results on the 12 domestic Makgeolli samples usingthe taste biological sensor system were shown in Table 2 Thesamples US2 (600plusmn211) US4 (580plusmn199) S1 (550 plusmn 143)

and S2 (550 plusmn 127) were significantly high in balanceMoreover the samples S6 S2 and S1 (sterilized) scored higherwith 640 600 and 570 compared to other samples Thesignificant differences were not observed between sterilizedand unsterilized samples in balance scores of sensory testwithin the use of this system


Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)


minus10minus8minus6minus4minus20246

Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Nonsterilization Sterilization

Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)

Figure 10 Taste results by taste biological sensor on 12Makgeolli samples produced in South Korea


0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum

Attention Meditation60 6460 6443 4843 5647 5644 5754 61middot middot middot middot middot middot

(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data

Figure 11 Digital transformation process

34 Taste Biological Sensor Analyses on Makgeolli The tastebiological sensor was compared to a standard one Thestandard sample which showed middle score in the sensorytest was the standard sample CD1 (unsterilized) According totaste biological sensor test results as shown in Figure 10 thesourness level showed significant distinction between WM1(769) and BS1 (minus2384) Meanwhile the sourness found in anunsterilizedMakgeolli sample was generally higher than thatin sterilized ones

The bitterness found in the samples CJ1 (559) SJ1 (556)WR2 (547)WR1 (520) CW1 (513) and SD1 (503) was highUmami and richness on the other hand found in the samplesGS5 WR1 PG1 GS1 and SJ1 were higher than the othersamples The SD1 sample showed the highest score in umamiwith 665 and 083 in richness according to the taste biologicalsensor

35 Correlation The correlation analysis between the ana-lytical value of physicochemical characteristics and sensorytesting of KoreanMakgeolli samplesusing the taste biologicalsensor was conducted

The pH and titratable acidity (physicochemical charac-teristics) as shown in Table 3 showed high reverse cor-relation The correlation analysis between physicochemicalcharacteristics and sensory testing of KoreanMakgeolli usingthe taste biological sensor showed that ldquotitratable acidityrdquoand ldquosourness cooling sensation and balancerdquo have highcorrelation

In addition the criteria ldquosweetness-bitternessrdquo ldquosourness-bitterness thickness cooling sensation and balancerdquoldquobitterness-thickness cooling sensation and balancerdquoldquothickness- cooling sensation and balancerdquo and ldquocoolingsensation-balancerdquo showed a strong correlation as shown inTable 3 Lastly items between physicochemical characteristic


Table3Correlationanalysisbetweenph

ysicochemicalcharacteris

ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance

pHNAminus0910lowastlowast

0578

minus0038

0033

0498

0141

035minus004

1067minus0353minus082

8lowastminus0738minus0703

minus0878lowastlowast

minus0815lowast

Titratable

acidity

NA

minus0509

0134

minus0136minus0476minus046

6minus0559minus0132minus0622

0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596

031minus0101minus0541minus0477minus0835lowast

minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness

NAminus0186minus0072

0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549

0024minus0099minus0618minus0491minus087

7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078

0lowast0105minus0134minus0603minus040

8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast

119875lt005lowastlowast

119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)

Figure 12 Analysis results of brainwaves

analysis and taste biological sensor showed a strong correla-tion score

36 Brainwaves Detection The EEG used in this researchwas produced by the American Neuroscience The mindsetof the said EEG has a series of advantages Firstly EEGcan distinguish the state of brain in other words it candifferentiate good state from bad state Secondly because

EEG can analyze brainwaves in real-time this paper analyzedbrainwaves in a five-minute lapse after tasting Makgeolli ofthe panels Lastly because EEG outputs brainwaves in powerspectrum form this has been digitized for utilization [16]

Analog data obtained from raw data of the panelsrsquobrainwaves have been converted from power spectrum formto digital data through FFT which is then visualized throughexcel data as seen in Figure 11 [16 17]


Power spectrum analysis shows change in the processfrom good state to bad state using raw data that is generatedfrom time series which is evaluated by the tasting of panelsof the eight Makgeolli samples Since numerical analysis ofbrainwaves with regard to selecting the Makgeolli changesover time after a five-minute lapse from tasting Makgeollithe intensity of taste is measured 10 times in one minute Inother words within just two minutes measuring was doneFigure 12 shows the tasting results of four panels who haveconsumed eightMakgeolli samples in two minutes

As shown in Figure 12 Makgeolli samples 1 2 3 and 4show good state whereas samples 7 and 8 show bad state and5 and 6 show the in-between stateThis experiment result wasalmost in match with experiment result of TS-5000z

4 Conclusion

It may be said that strategically coming up with a scalethat can evaluate foodrsquos taste characteristic intensity andpleasure is one way to globalize Korean food In generalrepresentative method that evaluates taste is called sensoryevaluation where human recognizes food taste using theactual tongue This however in realistic sense is used inonly limited cases due to issues with forming panels and costincurred in order to conduct sensory evaluation

Accordingly in this paper artificial tongue from elec-tronic equipment in other words suggests the method ofutilizing taste biological sensor system in place of sensoryevaluation Firstly it had chosen Makgeolli samples that aresold locally and congregated taste-adjectives used to describechosen Makgeolli by applying it through termite colonytheory

Afterwards the results of physics and chemical character-istic and sensory evaluation ofMakgeolli have been comparedwith the measured result from the taste biological sensor andscaled abstract function in order to suggest a generalizedscale

Therefore the degree of contribution this paper madewas from suggesting a new paradigm that may replacesensory evaluation with taste biological sensor and a methodthat overcomes various shortcomings of sensory evaluationMoreover in order to obtain precise and exact result it hadprovided a standardized scale of taste biological sensor bycomparing tasting results ofMakgeolli

This study is a pioneer in contributing through theinvestigation between the correlation analysis of brainwavesin accordance with taste biological sensor evaluation andelectroencephalographic data For future researches therewould be an expansion and comparison in a selection ofliquors especially beer and wine including the smell andcolor to statistically improve the taste biological sensorsystem A foundation is established for the application ofthe taste biological sensor system in a specific area as analternative to sensory evaluation

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgments

This research was supported by research funds of ChonbukNational University in 2009 and Basic Science ResearchProgram through theNational Research Foundation of Korea(NRF) funded by the Ministry of Education Science andTechnology (no 1201000870)

References

[1] DH JungHistoricalDevelopment of KoreanLiquor ShinkwangPublishing Seoul Korea 2004

[2] I S Ryu We Enjoy the Taste of 101 Kinds of MakgeolliNotebooksThe Treetop (Woodemji) Seoul Republic of Korea2010

[3] Ministry of Agriculture Food and Rural Affairs Introduction ofTakju and Yakju Suhwasa Seoul Republic of Korea 2012

[4] C-H Baek J-H Choi H S Choi et al ldquoQuality characteristicsof brown rice Makgeolli produced under differing conditionsrdquoKorean Journal of Microbiology and Biotechnology vol 41 no 2pp 168ndash175 2013

[5] R J Larsen and D M Buss Personality Psychology McGraw-Hill New York NY USA 2002

[6] H M Kim ldquoComparative analysis of multi-cultural situationsbetween Korea and Germanyrdquo in Proceedings of the Interna-tional Workshops on FRS Jeju Republic of Korea December2013

[7] S-H Kim Y-S Kim and Y-S Kim ldquoCorrelational analysisof brain waves according to sensual evaluation on commer-cial Makgeollirdquo International Journal of Bio-Science amp Bio-Technology vol 6 no 1 pp 95ndash100 2014

[8] H J Kim K H Lee H I Yong and C U Jo ldquoEffect of UV-C and electron beam irradiation of on the quality of rice wine(Makgeolli)rdquo Korean Journal of Food Preservation vol 20 no 1pp 45ndash51 2013

[9] H-E Kim and Y-S Kim ldquoComparison of quality characteris-tics and instrumental analysis on Korean Makgeollirdquo Interna-tional Journal of Bio-Science and Bio-Technology vol 6 no 1pp 123ndash128 2014

[10] J S Ahn Using Pattern Analysis of EEG Signals for Imple-mentation of Game Interface Graduate School of Chung-AngUniversity Seoul South Korea 2010

[11] P Ekman andM J PowerHandbook of Cognition and EmotionJohn Wiley amp Sons Sussex UK 1999

[12] A C Guyton and J E Hall Textbook of Medical PhysiologyElsevier Philadelphia Pa USA 2005

[13] C W James and J W Tukey ldquoAn algorithm for the machinecalculation of complex Fourier seriesrdquoMathematics of Compu-tation vol 19 no 90 pp 297ndash301 1965

[14] C W Park S Y Jang E J Park S H Yeo O M Kimand Y J Jeong ldquoComparison of the quality characteristics ofcommercial Makgeolli type in South Koreardquo Korean Journal ofFood Preservation vol 18 no 6 pp 884ndash890 2011

[15] K Toko ldquoTaste sensorrdquo Sensors and Actuators B Chemical vol64 no 1ndash3 pp 205ndash215 2000

[16] J Y Kim ldquoEEG signal feature analysis of smart phone gameuserrdquo inProceedings of the InternationalWorkshops on FRS 2013

[17] K S Jung and Y S Choi ldquoBrain wave and user profilebased learning content type recom-mendation in interactive e-learning environmentrdquo International Journal of Smart Homevol 6 no 3 pp 33ndash40 2012

Submit your manuscripts athttpwwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of


Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology


Molecular Biology International

GenomicsInternational Journal of


The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014


BioinformaticsAdvances in

Marine BiologyJournal of



Signal TransductionJournal of


BioMed Research International

Evolutionary BiologyInternational Journal of



Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014


Genetics Research International


Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational



Enzyme Research



Microbiology


Tasteless

Sweet

SourBitter

Savory

TryingUnpleasant

Astringent

Musty

BitterHard

Flavor

Savory Aromatic

Taste

Relish

Tart

Vinegary

Sour

Chilly

Sweet-flavored

NiceGratifyingTasty

Sugary

Clean taste Honey like

SpicyFlavorless

Unpleasant-tasting

Dull SharpUnpalatable Flat

UnsavoryUnpleasant

Very hot

Peppery

HotIll-tasting

Insipid

PungentTasteless

Acidic

Disgusting

Figure 1 Type of taste information

on themakingmaterials heatingmethods andNuruk aswellas the produced area [3] In order for this drink to maintainits quality characteristics Makgeolli has to be heated at 62ndash65∘C for 30 minutes preventing the drink from being alteredfor a long period of time to be able to keep its flavor andbalanced taste SterilizedMakgeolli however has weaknessessuch as death of useful microbes heated flavor and a feelingof refreshment [3 4]

This paper therefore concentrates on the elicitation ofregional properties found in Makgeolli through the tastecorrelation between the electroencephalographic data ofsensual test and taste biological sensor data

Accordingly by analyzing correlation of physicochemicalanalysis and sensory evaluation of Makgeolli with TS-5000zanalysis results and by comparing analyzed results of brain-waves of panels based on such findings it showed that it hasthe capability to replace the sensory evaluation as a scale ifcomplementary scale is proposed for the analyzed results ofTS-5000z

2 Related Works

21 Taste-Adjectives The taste is often described as a sensoryreaction that is caused by the chemical stimulus In order torecognize the taste materials are firstly dissolved in the salivathat stimulates gustatory cells hence signaling the cerebrumHereafter the activity takes about a minute to taste Aftereating the food the taste lingers for 30 seconds

Scale describing and introducing a particular product inqualitative and quantitativemeasures is called a scalemethodFour basic tastes in Figure 1 are the baseline for dimensionsin accordance with ldquoimputed characteristic to a certain taste[5 6]rdquo

Here the closer the concept of a particular adjective is toa traditional taste the closer that concept gets to the baselineHowever it is difficult to argue this type of ordering as itis affiliated with dimensions in accordance with imputedcharacteristic to a certain taste

Since quantitative description is defined with character-istics and intensity of appearance smell taste and physicalproperties of a particular product it is typical to understandtaste in terms of physiological base and taste-adjectivesformed in its semantics

There is a point to consider when classifying the prop-erties of Makgeolli although a certain taste of its propertyis generally classified as good it can still be recognizedas unpleasant if it shows more than the required specificconcentration

22 Clustering Algorithm Taste evaluation scale develop-ment using adjective pairs is extremely small and althoughthere have been cases of using food taste as evaluation scaleit proved to be unsuccessful In order to develop adjectivescale that is to be used in qualitative sensory evaluation ofactual taste it is necessary to use correlation of adjectivesto analyze factor analysis and congregation analysis andcongregate adjectives expressing positive taste negative tastefood texture and heat level In general congregation isdefined as follows

Let us say that the sample 119878 = 1199091 1199092 119909

119899 is given

which satisfies the below conditional equation a subset of119862 =

1198781 1198782 119878

119888

119878119894= (119894 = 1 119888)

119878119894cap 119878119895= (119894 119895 = 1 119888 119894 = 119895)

119888

⋃

119894=1

= 119878

(1)

Affiliated variables are defined in expression (2) andcongregationl number in expression (3) Each congregationuses variables that show the degree of affiliation Affiliatedvariable mij shows the degree of affiliation of 119909

119894toward 119909

119895



0 le 119898119894119895le 1

119896

sum

119895=1

119898119894119895= 1

119873

sum

119894=1

119898119894119895lt 119873

(2)


119878 (119873119873) = 1 119896 = 1 or 119873

otherwise


(3)






Higharousal


Positive


arousal


Negative


NervousAfraid


Excited

HappyJoy

Pleased

NeutralSerene

CalmRelaxed

SleepySluggish

Unpleased

SadDisappointed






119909 (119905) = int

+infin

minusinfin

119883(119891) 1198901198942120587119891119905

119889119891 (4)




1

1199112

1199116


119909mean = [max (119909119894

) minusmin(119909119894


119894

) minusmin(119910119894

)] 2


=1003816100381610038161003816(1199091198996) 2


for (119895 = 1 to 7) Swap (119911

119894

119905119894

) swap 119911119894

to 119905119894

1199117



119885 = 1199111

1199112

1199117

while (TRUE) for (119894 = 1 to 119899) 119909

119894


119894

replace 119911119895


End








term

s

87 M

akgeolli

taste

-adj

ectiv

es Factor

Clustering

Multidimension


Sour sour chilly



Makgeollis








000

150

300

450

600



pH

Sample


000

015

030

045

060


Titr

atab

le ac

tivity

()

Sample







00

200

400

600

800

1000


Am

ino

nitro

gen

(mg

)

Sample


00

50

100

150

200


Sample

∘ Brix







00408

DA

OA

DOP


1310


31030

31030


minus08

minus04

[9 1][3 7]lowast


TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast






Stirrer


Mappingfunction

Vector value

+

+

Humansensory

tastedate

Bitter

Sour

Salt

Sweet

y

y

Tastebiological

sensor


Sour

Sweet

Savory




TS-5000z






Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology



0 le 119898119894119895le 1

119896

sum

119895=1

119898119894119895= 1

119873

sum

119894=1

119898119894119895lt 119873

(2)


119878 (119873119873) = 1 119896 = 1 or 119873

otherwise


(3)






Higharousal


Positive


arousal


Negative


NervousAfraid


Excited

HappyJoy

Pleased

NeutralSerene

CalmRelaxed

SleepySluggish

Unpleased

SadDisappointed






119909 (119905) = int

+infin

minusinfin

119883(119891) 1198901198942120587119891119905

119889119891 (4)




1

1199112

1199116


119909mean = [max (119909119894

) minusmin(119909119894


119894

) minusmin(119910119894

)] 2


=1003816100381610038161003816(1199091198996) 2


for (119895 = 1 to 7) Swap (119911

119894

119905119894

) swap 119911119894

to 119905119894

1199117



119885 = 1199111

1199112

1199117

while (TRUE) for (119894 = 1 to 119899) 119909

119894


119894

replace 119911119895


End








term

s

87 M

akgeolli

taste

-adj

ectiv

es Factor

Clustering

Multidimension


Sour sour chilly



Makgeollis








000

150

300

450

600



pH

Sample


000

015

030

045

060


Titr

atab

le ac

tivity

()

Sample







00

200

400

600

800

1000


Am

ino

nitro

gen

(mg

)

Sample


00

50

100

150

200


Sample

∘ Brix







00408

DA

OA

DOP


1310


31030

31030


minus08

minus04

[9 1][3 7]lowast


TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast






Stirrer


Mappingfunction

Vector value

+

+

Humansensory

tastedate

Bitter

Sour

Salt

Sweet

y

y

Tastebiological

sensor


Sour

Sweet

Savory




TS-5000z






Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology



1

1199112

1199116


119909mean = [max (119909119894

) minusmin(119909119894


119894

) minusmin(119910119894

)] 2


=1003816100381610038161003816(1199091198996) 2


for (119895 = 1 to 7) Swap (119911

119894

119905119894

) swap 119911119894

to 119905119894

1199117



119885 = 1199111

1199112

1199117

while (TRUE) for (119894 = 1 to 119899) 119909

119894


119894

replace 119911119895


End








term

s

87 M

akgeolli

taste

-adj

ectiv

es Factor

Clustering

Multidimension


Sour sour chilly



Makgeollis








000

150

300

450

600



pH

Sample


000

015

030

045

060


Titr

atab

le ac

tivity

()

Sample







00

200

400

600

800

1000


Am

ino

nitro

gen

(mg

)

Sample


00

50

100

150

200


Sample

∘ Brix







00408

DA

OA

DOP


1310


31030

31030


minus08

minus04

[9 1][3 7]lowast


TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast






Stirrer


Mappingfunction

Vector value

+

+

Humansensory

tastedate

Bitter

Sour

Salt

Sweet

y

y

Tastebiological

sensor


Sour

Sweet

Savory




TS-5000z






Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


000

150

300

450

600



pH

Sample


000

015

030

045

060


Titr

atab

le ac

tivity

()

Sample







00

200

400

600

800

1000


Am

ino

nitro

gen

(mg

)

Sample


00

50

100

150

200


Sample

∘ Brix







00408

DA

OA

DOP


1310


31030

31030


minus08

minus04

[9 1][3 7]lowast


TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast






Stirrer


Mappingfunction

Vector value

+

+

Humansensory

tastedate

Bitter

Sour

Salt

Sweet

y

y

Tastebiological

sensor


Sour

Sweet

Savory




TS-5000z






Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


00408

DA

OA

DOP


1310


31030

31030


minus08

minus04

[9 1][3 7]lowast


TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast

00408

DA

OA

DOPminus08

minus04

[9 1][3 7]lowast

TOMAlowast

OAmlowast






Stirrer


Mappingfunction

Vector value

+

+

Humansensory

tastedate

Bitter

Sour

Salt

Sweet

y

y

Tastebiological

sensor


Sour

Sweet

Savory




TS-5000z






Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


Table2Sensorytestof

12Makgeollisamples

prod

uced

inSouthKo

reau

singtaste

biologicalsensor

Samples

Turbidity

Color

Flavor

Sweetness

Sourness

Bitte

rness

Thickn

ess

Coo

lingsensation

Balance

US1

590

plusmn110a

bc600

plusmn082

bcd

550

plusmn10

8b470

plusmn12

5abc

520

plusmn16

9ab

560

plusmn15

1a510plusmn074

a610plusmn110a

b510plusmn110a

bc

US2

650

plusmn19

6a76

0plusmn14

3a710plusmn12

0a580

plusmn19

3ab

580

plusmn16

9a570

plusmn17

7a500

plusmn231

ab540

plusmn17

1abcd

600

plusmn211

a

US3

430

plusmn14

9d370

plusmn18

3f490

plusmn17

9b340

plusmn15

8c300

plusmn15

6c310plusmn12

9c450

plusmn246

ab320

plusmn210

ef370

plusmn13

4cde

US4

660

plusmn232

a75

0plusmn10

8a710plusmn088

a610plusmn202

a560

plusmn250

a540

plusmn237

a450

plusmn201

ab520

plusmn225

abcd

580

plusmn19

9ab

US5

610plusmn13

7ab

700plusmn14

1ab280

plusmn18

7c310plusmn16

6c320

plusmn215

bc320

plusmn210

bc320

plusmn210

b410plusmn260

cdef

310plusmn19

7e

S1520

plusmn092

abcd

520

plusmn114c

de590

plusmn110a

b580

plusmn12

3ab

510plusmn213

abc

500

plusmn14

9ab

510plusmn16

0a570

plusmn16

4abc

550

plusmn14

3ab

S2450

plusmn085

cd510plusmn099

de590

plusmn15

2ab

590

plusmn088

ab540

plusmn18

4a560

plusmn16

5a510plusmn14

5a600

plusmn17

6ab

550

plusmn12

7ab

S3620

plusmn15

5ab

650

plusmn14

3abc

570

plusmn16

4ab

550

plusmn18

4ab

440

plusmn18

4abc

470

plusmn216

abc

400

plusmn17

6ab

430

plusmn18

9bcdef

490

plusmn14

5abcd

S4510plusmn238

abcd

420

plusmn210

ef600

plusmn17

6ab

450

plusmn207

abc

410plusmn300

abc

410plusmn228

abc

390

plusmn19

7ab

290

plusmn17

3f350

plusmn14

3de

S5590

plusmn15

2abc

530

plusmn15

7cde

480

plusmn18

7b430

plusmn241

bc420

plusmn316

abc

420

plusmn230

abc

360

plusmn17

8ab

370

plusmn216

def

420

plusmn16

9bcde

S6480

plusmn114b

cd490

plusmn13

7def

550

plusmn10

8b520

plusmn079

ab460

plusmn12

6abc

500

plusmn094

ab540

plusmn10

7a640

plusmn117a

530

plusmn095

ab

S7540

plusmn097

abcd

550

plusmn097

cde

600

plusmn15

6ab

570

plusmn13

4ab

520

plusmn14

0ab

510plusmn14

5a520

plusmn12

3a500

plusmn13

3abcde

510plusmn16

6abc

andashf M

eanvalues

with

different

superscriptsin

thes

amec

olum

nares

ignificantly

different

(119875lt005)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

STD

Nonsterilization

(a)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gangwon-do

(b)



Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness

Gyeonggi-do

(c)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Gyeongsang-do

(d)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Jeolla-do

(e)


Sourness

Bitterness

Astringency

Aftertaste-B

Aftertaste-A

Umami

Richness

Saltiness


Chungcheong-do

(f)



0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


0Hz 10 20 30 40 50

(a) Raw data

100

80

60

40

20

0

AttentionMeditation

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b) Power spectrum


(c) Excel data

0102030405060708090

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

AttentionMeditation

(d) Digital data










ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology




ticvalues

andsensoryteston

Korean

Makgeolli

pHTitratableacidity

Aminotypen

itrogen

Solubles

olid

LightnessRe

dnessYello

wness

Turbidity

Color

Flavor

SweetnessSourness

Bitte

rnessTh

ickn

essCoo

lingsensation

Balance


0578

minus0038

0033

0498

0141

035minus004




minus0815lowast

Titratable

acidity

NA

minus0509

0134



0368

0913lowastlowast

0709

0649

080

1lowast0716

Aminotype

nitro

gen

NA

0716

0351

0933lowastlowast

0035

0747

0596


minus0676

minus0463

Solubles

olid

NA

0344

063minus0146

0387

0617

0073

0266

0109

0122minus0359

minus0162

0073

Lightness


0463

0362

0291minus006


minus0039

minus0084

Redn

ess

NA

0092

087

9lowast0549


7lowastminus0669

minus040

5Yello

wness

NA

048

0539

0291

0306minus0302

013

006

40011

0219

Turbidity

NA

078


8minus0649

minus0424

minus0242

Color

NA

011

0481minus0052

0219minus0201

0057

0337

Flavor

NA


minus0368

minus0269

Sweetness

NA

064

8086

1lowast0595

0626

0807lowast

Sourness

NA

089

8lowastlowast

0829lowast

089

1lowastlowast

084

1lowastBitte

rness

NA

086

0lowast088

7lowastlowast

095

4lowastlowast

Thickn

ess

NA

090

4lowastlowast

080

9lowastCoo

ling

sensation

NA

0932lowastlowast

lowast


119875lt001N

Anot

analysed


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Makgeolli 1 age 26

(a)

Makgeolli 2 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(b)

Makgeolli 3 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(c)

Makgeolli 4 age 34

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(d)

Makgeolli 5 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(e)

Makgeolli 6 age 26

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(f)

Makgeolli 7 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(g)

Makgeolli 8 age 34

AttentionMeditation

0

20

40

60

80

100

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

(h)









4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology




4 Conclusion








Acknowledgments


References

























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology








Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology

research article biometrics analysis and evaluation on korean … · 2020-01-14 · analysis and...

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