원문정보
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
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