• Proceedings of the Korean Society of Tobacco Science Conference
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• 2001.05a
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• pp.21-34
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• 2001

향료란 향을 발현시키는데 사용되는 재료로서 식품, 의약, 화장품, 향수 등 사용분야에 따라 그 표현과 의미가 달리 해석되는데 담배에서 향료의 역할과 기능은 담배의 맛과 향을 변화시켜 주기 위해 사용되는 것으로서 다양하게 표현될 수 있으며 특히 소비자가 판매되고 있는 제품담배 중에서 선호하는 담배를 선택하는 기준이 될 수 있다. 담배에 향료는 오래 전부터 특별한 제한 없이 사용되어 왔으나 최근에 주요 선진국가에서 담배에 대한 규제가 강화되면서 사용되는 향료 또한 많은 제한을 받고 있는데 국제적인 시장에 출시할 목적으로 개발되는 담배에 향료를 사용하기 위해서는 최소 20여 개의 각기 다른 규제 법규를 고려해야할 정도로 규제가 강화되고 있는 실정이며 특히 일부 국가에서는 담배를 판매하기 위한 전제조건으로 사용된 첨가물의 공개를 요구하고 있다. 담배용 향료의 사용을 제한할 목적으로 적용되고 있는 규정은 공식적으로 발표되어 적용되는 규정과 공식적으로 발표되지 않고 관련 국가기관 또는 담배회사 내에서 자체적으로 적용되는 규정으로 구분할 수 있는데 본 보고에서는 담배의 맛과 향에 영향을 미치는 향료의 역할과 기능을 소비자에 의해 판단되어지는 담배 품질관련요인 및 이들 요인들을 나타내는 관능적 표현용어와 이에 영향을 미치는 인자와의 관계로서 분석하고 국가별 향료 사용현황과 담배용 향료의 세계적인 사용경향을 주요 국가에서 향료 및 담배용 첨가제의 사용을 제한할 목적으로 발표된 각종 규정을 위주로 하여 소개하고자 한다.

• The Microorganisms and Industry
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• v.14 no.2
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• pp.33-37
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• 1988

최근 각종 생물공학적 기술이 발전됨에 따라 이들 풍미료나 향료를 식물이나 미생물 세포의 개량과 대량 배양에 의해 생산하려는 시도가 활발하게 이뤄지고 잇는데 식물이나 미생물에 의해 생산된 이들 물질은 "천염물질"로 인정되고 있다. 이들 생물공학적 생산방법 중 식물 세포배양을 이용하는 것은 향료를 위한 것이 많고 미생물을 이용하는 방법은 풍미료를 위한 것이 많은데 이글에서는 미생물에 의한 풍미료및 향료의 생산에 관해 알아보기로 한다. 알아보기로 한다.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 1997.10a
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• pp.114-133
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• 1997

Cigarette flavor technology is an area that huts many facets which are important to the flavorist. Some history of tobacco flavoring is needed to understand how the taste characteristics of cigarettes originated. The areas of cigarette technology where flavors may be employed such as casings and top flavors will be reviewed. The importance of industry regulations on tobacco flavoring will be discussed along with their impact on the future. Flavor ingredients used in casing sauces are described and the benefits of the different types of casings. The large variety of top flavors available are discussed, and the future trends associated with top flavers. New flavor technologies and their impact on cigarette production will provide new challenges to the tobacco flavorist.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.467-478
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• 2006

Maintenance of an optimal air quality in the enclosed pig building is potentially important in terms of pig performance and farmer health. The objective of this on-site experiment is to evaluate and compare efficiencies of currently utilized biological additives to reduce odor emissions from the enclosed pig building. As a result, generally all the additives except for salt water, artificial spice and essential oil were proved ineffective in reducing odor generation. The beneficial effects of salt water, artificial spice and essential oil on odor reduction were highlighted on ammonia, odor intensity and offensiveness, and sulfuric odorous compounds, respectively. To efficiently utilize odor masking agent such as the artificial spice, ventilation rate should keep slightly lower than the optimal level. Essential oil functioned well as not only masking agent but also antimicrobial agent for reducing odor. To precisely quantify odor concentration, it should be measured by not the odor sensor but the olfactometry technique.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1407-1413
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• 2004

This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.

• Food Science and Industry
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• v.40 no.4
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• pp.31-39
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• 2007

• Journal of the Korean Society of Marine Environment & Safety
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• v.13 no.1 s.28
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• pp.75-92
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• 2007

This article is to investigate the development of seamanship and the art of ship building, marine environment, Silk Road through the sea, and spice exchange at the trade growth of Song Dynasty. For better understanding marine environments, I exemplified what goes before such essential factors as experience and skills in maritime activities. I also demonstrated that South Song Dynasty's abundant economic strength and foreign opening strategy had been supervised systematically through the trade management organization and noted that the nation's overseas exchange had made great effects on its society. The import of the perfume provided the cause where the western influence occupies the orient in the same time when it is a keychains of the orient and the western interchange. For this reason, perfume, which once contributed 1/20 of the revenue, enlarged its portion to 1/10 of the revenue. This indicates the influence of perfume on the national finance in the Song period.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.4 s.48
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• pp.555-559
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• 2004

The fragrance, created by imagination and aesthetic sense of perfumer, is the essential part to make a hit of product in the 'Emotional consumption era' which producer has to more carefully treat even small parts of product. In this paper, I considered perfume trend and bottle design newly started at the beginning of the 21st century which people persue the peace of mind, and seek the natural fragrance trend and new tendency of aromatherapy technology.

• 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.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.253-257
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• 2005

This study was performed to develop management system of artificial flavor in Korea that considered the usage and management of artificial flavor within or outside (Europe, USA and JECFA) and to offer a yardstick for judgement and prevent from confusing when manufacture or import artificial flavoring substances. In questionnaire survey for flavoring manufacture form, ideal management system and others in companies related artificial flavor, the replier answered that artificial flavor was mainly used to drinks as water soluble from and that the countries exporting flavoring substances most frequently to Korea were Japan. Europe and America sequentially. On the basis of above results, we prepared the positive list (proposal) on about 1800 artificial flavoring substances for application to regulations in Korea Food Additives Code.