• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.209-213
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• 2006

본 연구는 재래흑돼지와 개량종 돼지 가열육의 SPME-GC/MS와 전자코를 이용한 휘발성 향기 성분 및 향기 패턴 비교를 구명하고자 실시하였으며, 평균 생시 체중이 70 kg인 재래흑돼지(거세돈) 5두와 103 kg인 개량종 돼지($Landrace{\times}Yorkshire$,거세돈) 5두를 도축후 뒷다리 부위를 시료로 이용하였다. SPME-GC/MS를 이용한 휘발성 향기 성분에서 6-mehtyl-1-heptanol이 재래흑돼지육에서만 검출되었고, 1-octen-3-ol과 benzaldehyde가 재래흑돼지육이 개량종 돼지육보다 유의적으로 높았다(p<0.05). 전자코의 PCA에 의한 향기 패턴은 두 품종간에 큰 차이를 보이지 않았다. 따라서 재래흑돼지 가열육이 개량종 돼지 가열육보다 높은 6-mehtyl-1-heptanol, 1-octen-3-ol, benzaldehyde를 가졌으며, SPME-GC/MS와 전자코에 의해 품종이 다른 가열 돈육의 휘발성 향기 성분과 패턴을 성공적으로 분별하였다.

• Korean Journal of Plant Resources
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• 제35권2호
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• pp.362-371
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• 2022

This study was conducted to analyze the fragrance characteristics of Cymbidium 'Saelbit' and 'Midan' according to floral organs. As test materials, full bloom flowers were divided into four organs: sepal, petal, labellum, and column. Using the gas chromatography (GC) based electronic nose, fragrance patterns, intensity, and volatile components were analyzed. Principle component analysis (PCA) and discriminant factorial analysis (DFA) plots by electronic nose data showed that volatiles of both cultivars have a distinct difference in fragrance patterns according to the floral organs, and the value of fragrance distance and pattern discrimination index (PDI) between samples was significantly high between control and sepals in both cultivars. Among the main fragrance components, several components including nootkatone were detected in both cultivars and all floral organs. However, few components such as decane were found in specific cultivar or floral organs. These results will provide useful information to select suitable materials with desired fragrance and to enhance the utilization of domestic Cymbidium cultivars. In addition, considering the recent negative perception of artificial ingredients and the growing demand for natural materials, continuous researches on scent properties of promising cultivars are required.

• Journal of the Korean Applied Science and Technology
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• 제37권1호
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• pp.38-48
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• 2020

The aroma pattern was analyzed using electronic nose to examine the possibility of origin discrimination according to the mixing ratio of Chinese and Korean red ginseng concentrates. The origin of Chinese red ginseng concentrate and Korea red ginseng concentrate could be distinguished and the pattern of aroma component detected decreased as the mixing ratio of Chinese red ginseng concentrate increased. Cultivar and habitat of Korean red ginseng concentrated was remarkably distinguished by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as vapor print^TM.

• Korean Journal of Food Science and Technology
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• 제35권5호
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• pp.825-829
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• 2003

An electronic nose was applied to analyze the aroma patterns of powdered red ginseng that had been treated with different preservative methods, such as gamma radiation at 5kGy, commercial methyl bromide (MeBr) and phosphine fumigations. Aroma patterns of phosphine or MeBr, fumigated samples were well separated according to storage temperature and period. However, 5kGy-irradiated samples (stored for 1 and 2 months) were hardly discriminated by the different storage temperatures ($25^{\circ}C$ and $-10^{\circ}C$). After 5 months at $-10^{\circ}C$, non-treated and phosphine fumigated samples showed similar aroma patterns.

• Korean Journal of Food Science and Technology
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• 제33권1호
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• pp.24-27
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• 2001

This study was performed to analyse aroma patterns of Nagaimo, Ichoimo and Tsukuneimo by the electronic nose with 32 conducting polymer sensors. Response by the electronic nose was analysed by the principal component analysis(PCA). Sensory evaluation also for organoleptic taste and odor of Nagaimo, Ichoimo and Tsukuneimo was performed. Nagaimo was very crunchy and sweet. Tsukuneimo was roasted nutty, hard, viscid taste and sticky. Ichoimo had intensive unique yam flavor and moderate hardness between Nagaimo and Ichoimo. Intensity of Ichoimo for unique yam flavor by the electronic nose was the strongest. The quality factor(QF) of PCA for normalized pattern by thirty two sensors showed less than 2, and so aroma pattern of three yam cultivars had no difference. But when the PCA was performed for normalized pattern by eight selected sensitive sensors, the QF for Nagaimo and Tsukuneimo is 2.057. Thus aroma pattern between Nagaimo and Tsukuneimo could be distinguished.

• Journal of the Korean Society of Food Science and Nutrition
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• 제40권4호
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• pp.613-617
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• 2011

This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose$^{(R)}$. BR was stored for 30 days at $30^{\circ}C$, and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose$^{(R)}$ results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose$^{(R)}$. Accordingly, SMart Nose$^{(R)}$ could be successfully used for easy screening and quality evaluation of stored rice.

• Horticultural Science & Technology
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• 제28권4호
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• pp.656-663
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• 2010

In order to improve the consumer acceptance of fragrant yellow hybrids of $Phalaenopsis$ ($Phal.$), crosses between yellow hybrid varieties were made and the obtained hybrids were investigated for horticultural characteristics as well as difference in fragrance patterns. Cross combination of $Phal.$ Brother lawrence and $Phal.$ Brother saragold yielded good seedling population of 500 plants. Segregation was noticed in color density, spot and stripe patterns on yellow color base of petal and also in fragrance. Six lines with multi-branch on flower stalk and strong fragrance flower were finally selected. Volatile fragrance components were compared among $Phal.$ Brother lawrence, $Phal.$ Brother saragold and their hybrids by GC/SAW electronic nose. In the derivative pattern of chromatogram and polar derivative pattern of fragrance, similar dominant peaks appeared on retention time 7-9 s and some hybrid lines had two strong peaks on retention time 20-25 s, respectively. Also in polar frequency pattern of fragrance obtained by $VaporPrint^{TM}$ image analysis among parent flowers and hybrids, an identical strong peak near 8 s of retention time was shown. This single fragrance component is considered a key element of fragrance in $Phal.$ Brother lawrence, $Phal.$ Brother saragold and their hybrids. This peak could be used as a marker for the breeding of fragrance in $Phalaenopsis$.

• Horticultural Science & Technology
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• 제34권1호
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• pp.163-171
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• 2016

We investigated the intensity and pattern of the scent produced by diploid and tetraploid Cymbidium flowers, using an electronic nose with 6 metal oxide sensors (MOS). The MOS responses were evaluated by principal component analysis, discriminant function analysis, and sensor data. These analyses revealed that tetraploid flowers had a stronger scent than diploid flowers in Cymbidium Golden Elf 'Sundust'. Furthermore, among the different flower parts-column, lip, and petals-the column produced the strongest scent. There was no significant difference between the flowering periods of diploid and tetraploid potted Cymbidium Golden Elf 'Sundust' and Cymbidium Elma 'Orient Toyo' grown in a greenhouse. Moreover, there were no significant differences between the number of flowers per flower stem and the length of flower stems on the diploid and tetraploid plants of these two Cymbidium cultivars. This study provides potentially useful information for the breeding of polyploidy Cymbidium in the floriculture industry.

• Korean Journal of Food Science and Technology
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• 제47권5호
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• pp.567-573
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• 2015

In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.102-106
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• 2006

본 연구는 강원도 지역의 사육고도에 따른 비육후기 28개월령 거세 한우육의 냉장중 보수력, 육색 안정성 및 전자코에 의한 향기패턴 비교를 구명하고자 실시하였으며, 도축전 6개월 동안 사육고도(200, 400, 800 m)에 따라 공시한 후 등심(M. longissimus) 부위를 $3{\pm}0.2^{\circ}C$에 8일 동안 저장하면서 실험하였다. pH는 저장기간 동안 400 m 한우육이 200 m 한우육보다 높았으며(p<0.05), 드립 감량은 저장기간 동안 200, 800 m 한우육이 400 m 한우육보다 낮았다(p<0.05). 표면 육색에서 $L^*$은 저장 4일까지 800 m 한우육이 가장 높았으며(p<0.05), 저장 8일에는 200, 800 m 한우육이 400 m 한우육보다 높았다(p<0.05). $a^*$와 $C^*$는 저장 0일에는 200, 800 m 한우육이 400 m 한우육보다 높았으며(p<0.05), 저장 4일부터는 800 m 한우육이 가장 높았다(p<0.05). $b^*$는 저장 0일에는 200 m 한우육이 가장 높았으나(p<0.05), 저장 4일부터는 800 m 한우육이 가장 높았다(p<0.05). MetMb과 $R_{630}/R_{580}$ 값은 저장기간 동안 400 m 한우육이 200, 800 m 한우육보다 높았다(p<0.05). 전자코의 PCA에 의한 향기 패턴은 신선육에서만 사육고도에 따라 명확히 구분되었다. 따라서 200, 800 m에서 사육한 거세 한우육의 보수력과 800 m에서 사육한 거세 한우육의 육색 안정성이 냉장저장기간 동안 가장 우수하였으며, 전자코에 의해 사육고도에 따른 향기 패턴의 분별을 성공적으로 수행하였다.