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Published on: June 29, 2017
A simple taste analyzing system design for visual and quantitative analysis of different tastes using multi-array
Jeong-Do Kim1, Hyung-Gi Byun, Dong-Jin Kim
1Department of Electronic Information and Communication Engineering, Hoseo University, San 29-1 Sechul, Baebang, Asan city, Chungnam 336-795, Republic of Korea.
Talanta
|October 31, 2008
Summary
A new taste analyzing system uses a multi-array chemical sensor (MACS) and personal digital assistant (PDA) for taste analysis. This system offers robust wireless data acquisition and visual analysis for on-site monitoring.
Area of Science:
- Analytical Chemistry
- Sensor Technology
- Biotechnology
Background:
- Accurate taste analysis is crucial for food quality control and research.
- Existing methods can be complex, time-consuming, or lack portability.
- Developing a simple, portable system for on-site taste analysis is needed.
Purpose of the Study:
- To design and demonstrate a simple, hand-held taste analyzing instrument.
- To enable visual and quantitative analysis of different tastes using pattern recognition.
- To facilitate on-site taste monitoring through wireless data transmission.
Main Methods:
- Utilized a multi-array chemical sensor (MACS) integrated with a personal digital assistant (PDA).
- Employed wireless Bluetooth communication for data transfer between MACS and PDA.
- Applied pattern recognition techniques: spider map, principal component analysis (PCA), and fuzzy C-means (FCM) for data classification.
Main Results:
- Demonstrated robust performance in data acquisition via wireless communication.
- Successfully achieved visual and quantitative analysis of liquid tastes.
- Enabled unsupervised determination of cluster centers and membership grades for unknown patterns.
Conclusions:
- The developed taste analyzing system provides a simple, portable solution for on-site taste monitoring.
- The integration of MACS, PDA, and pattern recognition offers effective taste analysis.
- The system shows potential for applications in food science, quality control, and research settings.
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