• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.217-225
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• 2009

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = $T_1$, with salt = $T_2$ and salt + spices = $T_3$); three types of cured (salt curing = $T_4$, sugar curing = $T_5$ and brine curing = $T_6$) and three types of frozen beef ($0^{\circ}C=T_7^{\circ}C$, $-10^{\circ}C=T_8$ and $-20^{\circ}C=T_9$) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in $T_7$ (11.1 %) and the lowest protein loss was found in $T_6$ (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in $T_6$ (7.62%) and the lowest fat loss was observed in $T_2$ (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. $T_9$ showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing ($T_5$) and spices drying ($T_3$) would be the useful technique of meat preservation in rural areas and freezing ($T_9$) would be used in large scale preservation at urban areas.

• Korean Journal of Heritage: History & Science
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• v.53 no.2
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• pp.204-221
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• 2020

East Asian countries share a culture of perfuming clothes. The prosperity of the Maritime Silk Road and the incense trade are direct factors that have led to the development of incense culture. Perfuming clothes is a method of applying fragrance by burning incense. The Chinese could make an incense mixture with various types of incense, and records demonstrating use of perfuming clothes tools (熏籠) show that they might have perfumed clothes with incense mixtures. During the Tang dynasty, the incense trade thrived. Examples of ancient literature such as 『千金要方』, 『香譜』, 『香乘』 describe how to make incense for perfuming clothes and how to perfume clothes. 『桂海虞衡志』 and 『諸蕃志』 shows trade partners and goods. Incense was introduced to Korea alongside Buddhist culture. 『買新羅物解』 shows Silla traded incense with Japan. One of the trade goods recorded in 『買新羅物解』 is perfuming cloth incense (熏衣香), which establishes that Silla performed perfuming clothes at that time. During the Goryeo dynasty, Goryeo exported musk as well as ginseng. The royal family burned incense from the Song royal family. Noblewomen preferred sachets. The use of this dress continued into the Joseon dynasty. 『買新羅物解』 showed that Japan imported incense from Silla. 『The tale of Genji』 illustrates Heian nobles' incense culture, perfuming clothes culture, and trade of incense. Perfuming clothes tools became essential articles for marriage purposes and it developed in a practical shape. The Champa had a perfuming clothes culture. It is described on 『諸蕃志』. As Agilawood is found in Tongking, and Tongking was neighbor to the Champa and China, they might have had a perfuming clothes culture as well. Korea, China, Japan, and Vietnam shared a perfuming clothes culture. We can identify universality and commonality in the purpose of perfuming clothes, time of development, the method of making the incense mixture for perfuming clothes, the method of perfuming clothes, the tools, the gender of perfumer, and the type of herbs and spices.

• Journal of Life Science
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• v.23 no.7
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• pp.933-940
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• 2013

The aim of this work was to determine the chemical composition of essential oil from aerial partsof Mentha arvensis L. f. piperascens (MAO) and to evaluate the effect of its fragrant chemicals on electroencephalographic (EEG) activity of human brain. The MAO was obtained by supercritical $CO_2$ extraction. The maximum yield was 2.38% at conditions of $70^{\circ}C$ and 200 bar. There were 32 volatile chemicals with 6 alcohols (67.11%), 13 hydrocarbons (17.05%), 9 esters (11.50%), 2 ketones (7.16%), 1 oxide (2.77%), and 1 aldehyde (0.56%). The major components were (Z,Z,Z)-9,12,15-octadecatrien-1-ol (50.06%), 2-hydroxy-4-methoxyacetophenone (7.50%), and 3,4-dihydro-8-hydroxy-3-methyl-1H-2-benzopyran-1-one (6.60%). Results of the EEG study showed that inhalation of MAO significantly changed the EEG power spectrum values of relative gamma, relative fast alpha, and spectral edge frequency 90%. During the inhalation of MAO, the value of relative fast alpha was significantly increased (p<0.05). On the other hand, the values of gamma and the spectral edge frequency 90% were significantly decreased (p<0.05). The present study suggests that fragrant chemicals of essential oil of M. arvensis reduce the level of mental stress and that they could be used in the treatment of psychophysiological disorders.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.9-13
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• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

• Journal of agriculture & life science
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• v.45 no.3
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• pp.53-58
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• 2011

To develop an efficient micropropagation technique for Vitex negundo var. insica, which is known as aromatic and medicinal tree, the effects of various plant growth regulators (PGRs) on in vitro shoot proliferation and rooting were evaluated using the newly-developed shoots of a 3-year-old tree. Multiple shoot induction was achieved effectively on WPM (woody plant medium) supplemented with 0.5-2.0 mg/L BA, and the highest shoot number (7.9/explant) was obtained at the concentration of 1.0 mg/L BA. Typically 1 or 2 superior shoots (about 3.4 cm) were induced on hormone-free WPM. Combined treatment of BA 2.0 + GA 0.5 mg/L appeared to effective on shoot proliferation and rooting. Plant growth regulators added in shoot proliferation medium had strong impact on subsequent rooting as well. Overall, shoots induced by BA treatment resulted in high rooting rates while the effect was reduced gradually by ascending BA levels. TDZ of low concentration also revealed a similar tendency as BA, but the rooting ability was strongly inhibited at the concentration of 0.5 mg/L, and rooting was never observed at the concentrations higher than 0.5 mg/L. Combined treatment of BA and IBA had positive influence in both shoot proliferation and rooting. These results suggest that Vitex negundo var. insica could be effectively micropropagated via axillary bud cultures.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.471-477
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• 1991

The optimum conditions for the development of a lactic acid beverage from the concentrated whey were studied using reverse osmosis system. For lactose hydrolysis rate and acid productivity, the strain mixture of Streptococcus thermophilus and Lactobacillus bulgaricus was more efficient than that of Streptococcus cremoris and Streptococcus lactis. The titratable acidity was increased at higher LCR (lactose concentration ratio) of whey. However, the higher LCR of whey was, the slower the pH decreasing rate was. The amount of sediment was maximum at LCR of 1.0 : 1 whey, hit there was no sediment at LCR 3.0 : 1 whey after 12 hours. Propylene glycol alginate was the best stabilizer and prevented from sedimentation at the concentation of less than 0.1%. Aspartame as a sweetener of yoghurt flavor had the best palatability.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.37-42
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• 1994

The essential oil of Artemisia apiaceae Hence was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Artemisia apiaceae Hance was 0.23% when extracted by steam distillation and 0.37% in case of simultaneous distillation-extraction and sensory analysis of the oil indicated camphorous and herbal characteristic notes. the experimental results confirmed the presence 34 volatile components, the major components were camphene, camphor borneol and caryophyllene. 5 fraction have a good aroma character among 11 fraction were seperated by using silicagel column chromatography. This can is used for the pharmaceutical industry because of amedical action.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.760-765
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• 1989

The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.

• Food Science and Preservation
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• v.13 no.5
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• pp.623-628
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• 2006

This study was performed to develop extract materials from Elsholtzia splendens by analyzing the functionality and aroma profile by the simultaneous steam distillation extraction. The qualities of extracts such as total yield, total phenolic compound and electron donation ability were affected by extraction temperature than time. The main flavor compounds were analyzed as estragole, thymol and beta-caryophyllene. The response variables had significant with extraction temperature than tim. The established model was suitable to predict calculated value in experimental ranges. The optimum extinction conditions, which were limited of maximum value for dependent variables were $108^{\circ}C$ and 2.1 hr in the simultaneous steam distillation extraction method.

• Journal of Korean Medical classics
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• v.19 no.4
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• pp.27-61
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• 2006

수당오대적대근의학발전유소적정책(隨唐五代적代근의學발展有소的政策), 기구(기구), 제도등축점완비료(制度等逐漸完비了). 저시기유정부발전의학교육적정책치득의정적공적(저時期由政府발展의學교育的政策値得의政的功적). 정규의학교육적방면상몰치전과의(定規의學교育的方面上몰置전科의), 안배교육과정(安排교育과程), 임용고시등구비구비료의학교적규모(任用考시等具비具비了의學교的規模), 영외발전료지방의학교육화의학보급(영外발展了地方의學보育和의學普及). 방포의방화지방요로상다착처방적조시백성의료제공방변(방布의方和地方要路上다着처方的조百姓의료提供方便), 야영향료의학화신적보급(也影향了의學和신的普及). 저시기의정상최현저적성과시제고본초학적지위적(저時期의政上最현著的成果是提高本草學的地位的). 태의서내설치료의학교육동시설치료전문약학교육(太의署內設置了의學교育同時설置了전문葯學교育). 이차정부이편수본초학적병반포전국위최초적약전(而且政府以編수本草學籍幷반布全국위最初的葯典). 저시기유정부법제화료의약관리방면적야시대대수획(저時期由政府法制化了의葯管理方面的也是大大收획). 수당이전몰형성의약관리화유소제도(隨唐以前沒形成의葯管理和有소制度), 규모(規模). 의생근거일정적법률근환자관계병엄가구관자기(의生根据一定的法律근患者관系幷엄可拘管自己). 수당오대의정흔다방면상탁유성효(隨唐五代의政흔多方面上卓有成效), 단시궁정의약기구적규모흔방대(但是宮廷의葯기구的規模흔방大), 인원과잉(人員과剩), 역궁정의관수공제(亦宮廷의官受控制), 불능발휘자기적능력(不能발揮自己的能力). 야불능발전위백성적의약기구(也不能발展위百姓的의葯기구). 인위정부불태중시의학(因위政府不太重시의學), 소이의생적지위잉시불고(所以의生的地位仍是不高). 나취시저시기의정적결점(那就是저시期의政的缺点).