• Electrical & Electronic Materials
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• v.8 no.1
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• pp.48-55
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• 1995

A surface acoustic wave (SAW) sensor for the detection of odorants has been constructed by depositing various phospholipids and fatty acids onto the surface of the SAW device. The characteristics of a SAW device operating at 310 MHz deposited with silicon monoxide were analyzed. Menthone, amylacetate, acetoin, and other organic gases show different affinities to the coated lipids. An explanation is given for different odorant affinities based on the monolayer properties of phospholipids. The identification of odorants depending on the tkpe of lipid used for coating is discussed in terms of the similarity of their normalized resonant frequency shift patterns. Using a number of different lipid-coated SAW devices, odorants can be identified by a computerized pattern recognition algorithm.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.799-803
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• 1997

Smell and sound are closely connected with our life. But there is no way to represent the exact numerical value of smell. On the contary, there is a method of represent the exact numerical value of sound. In this thesis, using and adapting this method about sound, a new method of expressing the numercal value of smell is going to be derived. These two methods are similar, but there are so many substances which emit smells and the methods of measuring the density of the substances are various according to kinds of the substances. So the new method about smell will be derived by a new idea.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.394-399
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• 2002

국민소득의 증대와 함께 소비자의 고품질 농축산물에 대한 수요와 관심이 날로 증가하고 있다 이에 따라 안전하며 고품질인 농축산물을 소비자에게 공급하기 위하여 안전한 농축산물의 생산, 신선도 유지를 위한 유통구조의 개혁, 품질 및 안전성 평가기술개발을 위한 노력이 보다 더 요구되고 있다. 소비자가 믿고 구매하기 위해서는 농축산물에 대한 품질보증이 필수적이며 이를 위해서는 신속하고 정확한 품질 및 유해물질의 판정기술 개발이 필요하다. 많은 농축산물에 있어서 주요 품질인자인 숙도 및 신선도의 변화는 휘발성 화학물질로 이루어진 냄새의 변화로 나타나므로 이를 측정하여 품질 및 안전성을 간접적으로 판정할 수 있다 기존의 냄새에 의한 품질 판정은 판별전문가에 의한 관능평가법 또는 GC(Gas Chromatography)나 GC/MS(Gas chromatograph mass spectrometer)에 의하여 주로 이루어져 왔다. 하지만, 관능평가법의 경우 판별전문가의 개인적인 차이, 피로, 건강상태 등에 따라 판정의 객관성이 떨어질 우려가 있고, GC나 GC/MS를 이용할 경우 냄새분석에 많은 시간과 노력이 소요되는 문제점이 있다. (중략)

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.217.2-217
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• 2003

쌀가루를 이용한 약과에 대하여 관능검사를 실시하고 Texture 특성 및 튀김과정에서의 참기름의 변화상태를 검토하여 다음과 같은 결과를 얻었다. 1. 관능검사의 결과, 100Mesh 의 쌀가루에 baking powder를 첨가한 실험군 Ss 가 가장 선호된 것으로 나타났으나, 기존의 약과 형태인 S0 과 비교할 때 큰 차이는 없었다. 종합적인 선호도에 기여한 요인으로서 맛, 냄새가 p < 0.01 수준에서, texture 가 p<0.05 수준에서 유의적인 차이를 나타냈다. Ss 는 S0보다 단맛, 구수한 맛이 강하고, 기름 냄새가 약하여 맛, 냄새는 선호되었으나, texture 는 선호되지 않았다. 2. texture특성의 측정결과 모든 실험군은 비교군보다 handness가 매우 높게 나타났다. 실험군 중에서도 handness는 쌀가루의의 입자도 보다 팽화제 첨가에 따른 영향이 커서 소주를 넣은 실험군 보다 baking powder를 첨가한 실험군이 더 부드러웠다. 3. handness는 경과시간에 따라 Ss가 연화되는 현상을 보였으나, 50보다는 훨씬 단단하였다. 쌀가루에 밀가루를 25% 정도 첨가하면 handness를 매우 완화시킬수 있었다. 4. 약과반죽 속의 참기름은 튀기는 과정중에 40% 정도 유출되는 결과를 보였으므로, 식용유로 일부 대체하는 것도 바람직할 것으로 사려된다. 그러나 맛 향기를 고려한 적정수준에 대해서는 더 연구가 요망된다.

• 보건세계
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• v.46 no.1 s.509
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• pp.24-27
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• 1999

• 아름다운작은공간 미소공
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• v.22
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• pp.16-17
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• 2002

• The Korea Swine Journal
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• v.23 no.9 s.265
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• pp.174-177
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• 2001

• 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.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.891-898
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• 2008

The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally, the lipoxygenase activity of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.