• Science of Emotion and Sensibility
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• v.17 no.1
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• pp.39-52
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• 2014

Use of vision and audition for video reality has made much advancement. However use of olfaction, which is effective in inducing emotion, has not yet been realized due to technical limitations and lack of basic research. In particular it is difficult to fabricate many odors required for each different video. One way to resolve this is to discover clusters of odors of similar smell and to use representative odor for each cluster. This research explored clusters of odors based on pairwise similarity ratings. 300 diverse odors were first collected and sorted them into 11 categories. We selected 152 odors based on their frequency, preference, and concreteness. Participants rated similarity on 1,018 pairs of odors from selected odors and the results were analyzed using multi-dimensional scaling (MDS). Based on the idea that low odor concreteness would support valid use of representative odor, the MDS results are presented from low to high smell concreteness. First, flowers, plants, fruits, and vegetables was classified under the easy categories to use representative odor due to their low smell concreteness (Figure 1). Second, chemicals, personal cares, physiological odors, and ordinary places was classified under the careful categories of using it due to their intermediate concreteness (Figure 2). Finally, food ingredients, beverages, and foods was classified under the difficult categories to use it because of their high concreteness (Figure 3). The results of this research will contribute to reduction of cost and time in odor production and provision of realistic media service to customers at reasonable price.

• Korean journal of applied entomology
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• v.61 no.1
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• pp.1-14
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• 2022

Moths have a well-developed sex pheromone communication system. Male moths exhibit an extremely sensitive and selective sex pheromone detection system so that they can detect the sex pheromone produced by conspecific females and locate them for successful mating. Using the pheromone detection system, male moths display characteristic stereotypic behavioral responses, flying upwind to follow intermittent filamentous pheromone strands in pheromone plume. The chemical composition of female sex pheromone in moths, typically comprised of multiple compounds, is species-specific. Male moths contain specialized pheromone receptor neurons on the antennae to detect conspecific sex pheromone accurately, and distinguish it from the pheromones produced by other species. The signals from pheromone receptor neurons are integrated and induce relevant behavior from the male moths. Male moths also contain olfactory sensory neurons in pheromone sensilla, specialized for pheromone-related behavioral antagonist compounds, which can enhance discrimination between conspecific and heterospecific pheromones. Here we review reports on the sex pheromone detection system in male moths and their related responses, and suggest future research direction.

• Journal of the Korean Chemical Society
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• v.41 no.2
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• pp.105-112
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• 1997

The smelly nitro compounds were extracted from dried fishes by simultanous distillation and extraction, then were analyzed by GC-MS. Carbon number and order of an amine could be predicted by using retention time and equivalent chain length. Anchovy, codfish, imitation crab meat, cuttle fish, file fish, pollack, shrimp, octopus, harvest fish, and hard-shelled mussel were used for this investigation. Various smelly nitro compounds such as methylamine, acetamide, thiazole, 2-hydroxy isopropylamine, N-methyl pyrroline, piperidine, cyclohexylamine were identified, however, dimethylamine, trimethylamine, diethylamine were not detected. Principal components analysis was applied to GC-MS profiles for pattern recognition of smelly nitro compounds in dried fishes. Multivariate aspects using principal components analysis were very useful for pattern recognition of smelly components, category similarity.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Analytical Science and Technology
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• v.20 no.5
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• pp.361-369
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• 2007

Uncomfortable odor emitted from air conditioning system is the main cause of indoor air quality deterioration. To solve evaporator odor problems, odor active compounds, have to be identified then the quality of the product can be improved its quality. Because evaporator odor in exhaust gas has low odor intensity and discontinuity, it is very difficult to collect and analyze sample. In this study through the identification of odor compounds in condensed water, the evaluation of the eraporator was tested. Odor compounds were extracted from water by headspace-solid-phase microextraction (HS-SPME) method. The single odor was separated by GC/FID/Olfactometry (GC/FID/O) and odor active compounds were identified by GC/AED and GC/MS. Compared to air sample, result of sensory evaluation and the single odor compound appeared similarly. It was identified that odor active compounds have functional group containing oxygen such as alcohols and acids. Evaluation method of odor active compounds using condensed water in evaporator appeared effective on the side of simplicity of collection, low expanse and rapid analysis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.122-129
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• 2002

In order to elucidate a responsible mechanism for the development of the odor characteristics of cooked desirable flavoring materials such as crab and shrimp, shore swimming crab flesh were extracted with various solvents and resulting extracts were evaluated organoleptically after cooking. As a result, $80\%$ aqueous methanol extract (AME) was found to produce a cooked desirable flavoring odor. After dialysis of AME, outer dialyzate was fractionated by ionexchange column chromatography, and each of the fraction obtained was subjected to cooking, fellowed by organoleptic evaluation. The outer dialyzate fraction, acidic and amphoteric fraction produced a cooked crab-like odor, On the basis of the composition of $80\%$ AME, an artificial crab extract was prepared with pure chemicals. The artificial crab extract thus obtained closely resembled $80\%$ AME in respect of the cooked odor. To elucidate the role of individual components, the artificial extracts from which certain component alone or as group was omitted were subjected to organoleptic evaluation after cooking. All of neutral, acidic, basic, and sulfur containing amino acids and quarternary base compounds were involved in the development of the cooked crab-like odor. The cooked odor of artificial extract without addition of ribose was lacking in the characteristics of cooked crab odor, and phosphorus compound accelerated the development of the cooked crab-like odor.

• Journal of Software Engineering Society
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• v.26 no.4
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• pp.93-103
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• 2013

Complexity and maintenance cost of software increase as much as software has been evolved, therefore importance of software maintenance recently arise. There are many signs that are difficulties to maintain software, called bad smell, in a large-scale software. The bad smell should be removed to improve maintainability. Recently, many software refactoring methods have researched to terminate the bad smell. In this paper, we propose how to identify long parameter list, which causes bad smell, and how to solve the problem for increasing software maintainability. In our approach, we classify the parameters for creating new objects by measuring semantic similarity among them. This is evaluated by experienced software developers, and the result is statistically verified.

• Reproductive and Developmental Biology
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• v.30 no.3
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• pp.169-174
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• 2006

To search of a new porcine pheromonal odorants, the comparative molecular similarity indices analysis(CoMSIA) between porcine odorant binding protein(pOBP) as receptor and ligands of green odorants 2-(Cyclohexyloxy)tetrahydrofurane derivatives as substrate molecule were conducted and disscused quantitatively. In the optimized CoMSIA model(I-AI) with chirality($I:\;C_{1'}(R),\;C_2(S)$) in substrate molecules and atom based fit alignment(AE) of the odorants the statistical PLS results showed the best predictability of the binding affinities based on the LOO cross-validated value ${r^2}_{cv.}\;(q^2=0.856)$ and non cross-validated conventional coefficient(${r^2}_{ncv.}=0.964)$). The structural distinctions of the highest active molecules were able to understand from the interaction between pOBP and green odorants in the contour maps with CoMSIA model.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1166-1174
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• 1997

This study was designed to investigate the changes in physicochemical and sensory characteristics of traditional kochujang during aging, which was prepared with a different meju fermented for various periods of time. The non-volatile organic acid contents in all samples gradually increased up to 90 days of fermentation. Kochujang prepared with a 40-day-fermented meju had $1.14{\sim}2.54$ times highter organic acid content after 90 days of aging as compared to other kochujang preparations. The most abundant free sugars were found to be glucose and fructose representing $82.27{\sim}100%$ of total free sugar contents in kochujang. 17 kinds of free amino acid including Glu, Asp and Met were found in traditional kochujang aged for 90 days. Glu was noted as the most contributing amino acid to the brothy taste of kochujang in the light of increasing ratio and content of Glu among free amino acids during aging. The total free amino acid contents of kochujang increased with an Increase in fermentation time of meju. Results of sensory evaluation revealed that kochujang prepared with a 40-day-fermented meju was best in terms of flavor and taste. These results suggest that kochujang prepared with a 40-day-fermented meju had the highest quality in terms of physicochemical and sensory characteristics of kochujang.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.123-128
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• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.