Earticle

초록

영어

There are many adjectives to express the taste of Korean Makgeollis. In the paper, firstly those adjectives are used to categorize the Makgeollis based on rough tolerant relation as the same way as document clustering and secondly, Makgeollis which are for domestic marketing were selected and classified according to physicochemical, microbiological analysis and sensual evaluation. We researchers had a lot of difficulties in determining the taste properties of Makgeollis which seem to reflect each regional character. The reason could be that most of Makgeollis are produced through the standardization of taste under a mass production.This paper aims to determine the taste properties of Makgeollis which are currently sold in the domestic market. To achieve this, we researchers attempted the correlational analysis of brain waves according to the sensual evaluation data and electroencephalographic data

목차

Abstract
 1. Introduction
 2. Related Works
  2.1. Taste-Adjectives
  2.2. Taste and Sensual Evaluation
  2.3. Brain Waves Interface
 3. Correlational Taste-Analysis of Sensual Evaluation and Brain Waves
  3.1. Collection of Representative Taste-Adjectives
  3.2. Sensual Evaluation
  3.3. Brain Waves Detection
 4. Conclusion
 Acknowledgements
 References

키워드

저자

• Sung-Ho Kim [ Next-Generation Converged Information Services Technology Center, Department of Computer Engineering, Chonbuk National University ]
• Yong-Suk Kim [ Department of Food Science and Technology, Chonbuk National University ]
• Yong-Sung Kim [ Next-Generation Converged Information Services Technology Center, Department of Computer Engineering, Chonbuk National University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  International Journal of Bio-Science and Bio-Technology

• 간기

  격월간

• pISSN

  2233-7849

• 수록기간

  2009~2016

• 등재여부

  SCOPUS

• 십진분류

  KDC 505 DDC 605