• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.04a
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• pp.127-128
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• 2000

악취 측정은 악취의 배출 허용을 판정하는데 대단히 중요한 기술이라 할 수 있다. 우리나라의 경우 악취배출 허용기준은 대기환경보전법에 명시되어 있으며 그 규제기준의 준법성 여부는 직접 관능법에 의한 악취 세기, 희석배율(악취농도) 및 기기측정에 의한 악취성분의 농도에 의해 판정하고 있다. 최근 악취민원이 전국으로 확산되면서 악취 배출원을 갖는 사업장과 악취오염의 피해를 입는 주민의 입장에서 악취의 허용배출의 정도에 대한 견해차이가 부각되면서 악취의 측정이나 시료채취에 대한 합리성이 요구되고 있다.(중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2001.11a
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• pp.301-302
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• 2001

본 연구에서는 공단에서 발생하는 악취물질을 냄새센서를 이용하여 상시 감시하는 것을 목적으로 한다. 현재 다종다양한 냄새를 측정하기 위한 악취평가 방법으로는 관능측정법이 이용되고 있다. 그러나 이 방법은 악취판정원의 냄새세기의 차이와 판정원(panel)의 생체리듬에 따른 차이로 인하여 냄새의 객관적인 평가에 무리가 따르며, 언제, 어디서 돌발적으로 발생하는 악취의 연속적인 감시에 문제점을 나타내고 있다. 더욱이 우리나라는 환경 악취에 대해 직접관능측정법에 의한 악취 측정이 실시 되고 있어서 객관적으로 악취평가를 하기가 매우 곤란하다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1102-1107
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• 2001

The mixing conditions of kochujang added pumpkin extract were optimized by response surface methodology. The organoleptic color of pumpkin kochujang showed the maximum score for the mixing condition of 433.63 g pumpkin extract, 81.76 g red pepper powder and 17.03 g meju powder. The organoleptic aroma of pumpkin kochujang revealed the maximum score for the condition of 437.07g pumpkin extract, 83.65 g red pepper powder and 11.90 g meju powder. The organoleptic taste of pumpkin kochujang showed the maximum score in 382.94 g pumpkin extract, 63.44 g red pepper powder and 13.10 g meju powder. The optimum mixing conditions for overall acceptability of pumpkin kochujang were 442.04 g pumpkin extract, 62.58 g red pepper powder and 16.30 g meju powder.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.521-529
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• 2000

The purpose of this study was to determine the best cooking condition for salted-dried flathead by sensory evaluation. Raw flathead and 3 different kinds of salted(2%, 4%, 6%)-dried flathead were cooked by various methods such as steaming, boiling, baking and different cooking times(5, 10, and 15min). The results of this study were as follows: 1. In steamed samples, the meaty flavor was significantly related with brown color, cooled level, and softness at 5% level. 2. In boiled samples, meaty flavor was significantly related with cooked level, moistness, and fishy odor at 5% level. 3. For broiled samples, meaty flavor was significantly related with fishy odor, meaty aroma, and bitter taste at 1% level. 4. The best cooking conditions determined by a quantitative descriptive analysis(QDA) were steaming 6% salted-dried samples for 5min, and boiling or broiling 6% salted-dried samples for 10min. The most favored cooking method was broiling. 5. In comparison of the samples by QDA, 2% salted-dried samples cooked 15 min gave better scores in the order of boiled > overall score > steamed > broiled, 4% samples cooked 5min were boiled > steamed > overall score > broiled, and 6% samples showed similar scores among all conditions. The 6% samples cooked for 5min gave high scores in 7 terms of QDA in steaming, and 6% samples cooked for 10min for boiled and baked.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.21 no.1
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• pp.84-94
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• 1995

Fragrance oil was encapsulated with B-Capsulation and Arabic gum for double Encapsulation to improve the demerits-cause the skin irritation, allergy and lack of odor fixative-. Powder fragrance was obtained from the paste phase using the method of spray dry. From the analyses (GC, IR, UV) and sensory teste, it was identified that frogrance was encapsulated in our reservoir.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.561-566
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• 1994

The kinds of kochujang were discriminated by using their organic acid compositions, GC peak areas of volatile concentrates and flavor intensity determined by sensory evaluation. Tested kochujang were 51 kinds of traditional kochujang and 10 kinds of industry-produced kochujang in the market. The traditional kochujang included 20 kinds of Sunchang kochujang prepared with glutinous rice, 11 kinds of Boeun kochujang prepared with barley and 20 kinds of Sachun kochujang prepared with wheat. Boeun kochujang was distinguished from other kinds of traditional and industry-produced kochujang by using canonical discriminant analysis for the compositions of organic acids. Among organic acids, lactic acid was the most contributing variable for the discrimination of various kochujang. Traditional and industry-produced kochujang could be classified into 4 groups by using discriminant analysis for GC peak areas. The peak number 2, 4, 8 and 11 were found to be highly contributing variables for the discrimination of kochujang by using stepwise discriminant analysis. Industry-produced kochujang was discriminated from traditional kochujang by using canonical discriminant analysis for the intensity of 8 kinds of flavor property. The taste 'umami' was found to be the most contributing variable for the discrimination of kochujang.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2004.11a
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• pp.382-384
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• 2004

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2004.11a
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• pp.316-317
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• 2004

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2004.05a
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• pp.119-120
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• 2004

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.319.1-319.1
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• 2003