• 디지털산업정보학회논문지
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• 제4권3호
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• pp.85-90
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• 2008

Recently, with the sensor technology, research about the electronic nose system which imitated the olfactory organ are being pushed actively. But, in case of general electronic nose system, an aroma is measured at the laboratory space where blocked external environment and is analyzed a part of measured data. In this paper, we propose the system which can measure and recognize an aroma in natural environment. We propose the Entropy algorithm which can detect the sensor reaction section among the continuous detection processing about an aroma. And we implement the aroma recognition system using the PCA(Principal Components Analysis) and K-NN(K-Nearest Neighbor) about the detected aroma. In order to evaluate the performance, we measured the aroma pattern, about 9 aroma oil, 50 times respectively. And we experimented the aroma detection and recognition using this. There was an error of 0.2s in the aroma detection and we get 84.3% recognition rate of the aroma recognition.

• 대한가정학회지
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• 제25권1호
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• pp.59-67
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• 1987

It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.

• 한국식품영양과학회지
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• 제25권3호
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• pp.478-483
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• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.

• 한국패션뷰티학회지
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• 제2권2호
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• pp.81-92
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• 2004

This paper examined the utilization pattern of aroma-therapy and relating factors after visiting about 100 skin-care shops registered to the Central Estheticism's Association in Daegu.Kyungbuk areas, in 200. This questionnaire survey was put into practice from September 1st to September 30th, 2003 for one month, study subjects were 643 skin-care-shop users. As for the experience of Aroma-use. while 85.4% of respondents experienced Aroma-use or has been using Aromat, 14.6% had no experience of Aroma-use. As for average frequency of Aroma-use, 32.8% used Aroma one time a week,23.7% everyday, 20.4% one time a month, 12.0% 3 times a week, 11.1% 2 times a week. As for the route of getting information on aroma, 49.5% of Aroma users got the information in skin-care-shop, 28.6% from mass-media such as internet, TV, newspaper, magazine. Regarding the type of preference aromas, 65.4% answered Lavender, 35.3% Rosemary, 35.2% Peppermint, 25.5% Rose, 23.7% Tea tree, 21.1% Jasmin, 19.5% Lemon. As for purposes of Aroma-use, 36.8% answered problematic-skin-control & fatness-control, 33.5% stress-relaxation, 14.8% physical-symptom-relaxation, 12.4% muscle-relaxation, 2.6% other purposes.

• 동의신경정신과학회지
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• 제17권1호
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• pp.121-127
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• 2006

Objective : As this is a quasi-experimental study by the post-test design for a nonequivalent control group, it was attempted to verify the effect of massage using aroma oil on whether or not the normal vaginal delivery of primiparous mothers. Methods : As for the experimental treatment, it applied the aroma oil massage to the experiment group when the cervical dilatation was $4{\sim}5cm$, and as for the data analysis, it conducted the significance test using the program of SPSS 12K for Windows, with Chi-square test $(X^2)$ and t-test. Results : The experiment group that carried out the aroma massage therapy, was high in the cases of normal vaginal delivery(P<0.05), compared to the control group that did not carry out the aroma massage therapy. Conclusion : The experiment group, which received the aroma massage therapy, had significant difference in the cases of normal vaginal delivery, compared to the control group that did not receive the aroma therapy, thus the aroma massage therapy is thought to be a nursing-intervention plan, which can be usefully applied as to the primiparous mothers aiming at normal vaginal delivery.

• 동서간호학연구지
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• 제19권1호
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• pp.7-14
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• 2013

Purpose: The purpose of this study is to compare the effect of aroma hand massage with hand massage without aroma on well-being of hospice patients. Methods: The design of this study is a quasi-experimental design. Data collection was conducted from May to December, 2012. Sixteen subjects were participated in the experimental group (aroma hand massage) and thirteen were paticipated in the control group (hand massage without aroma). The essential oil for aroma therapy was composed with 1% of Lavender and Bergamot. The aroma hand massage for the experimental group and hand massage for the control group were provided at 9 pm once a day for five days in a row. Subjects' characteristics and well-being were measured. To test the effect of aroma therapy a t-test was used with SPSS WIN 18.0. Results: There was no difference on well-being between aroma hand massage only group and hand massage group (t=1.90, p=.068). Conclusion: To develop aroma therapy to improve well-being for hospice patients, does not show that hand massage with aroma oil is superior them hand massage only for hospice patients. we recommend further studies to consider patients' preferences to aroma essential oil, aroma concentration and the time to provide aroma therapy need to be assessed.

• 대한화장품학회지
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• 제28권1호
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• pp.166-185
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• 2002

화장품 항균제로 사용되는 합성물질인 paraben과 천연물질인 aroma oil의 항균력을 비교하였다. Aroma oil은 pine, rosemary, lemon, eucalyptus와 paraben은 methylparaben, butylparaben을 사용하였으며 각 농도는 0.0, 0.1, 0.2, 0.4, 0.8, 1.0wt%으로 하였다. 대상 균주는 그람양성균인 Staphylococcus aureus (ATCC No. 6538), Bacillus subtilis(ATCC No. 6633)와 그람음성균인 Escherichia coli (ATCC No. 8739), Pseudomonas aeruginosa(ATCC No. 9027)을 사용하였으며, 항균력은 disk paper method와 broth dilution method로 측정하였다. Aroma oil과 praben의 항균력은 그람음성균보다 그람양성균에 대하여 우수하게 나타났으며, aroma oil이 paraben보다 높은 항균효과를 보였다. Aroma oil은 eucalyptus, lemon, pine, rosemary 순으로 항균력이 높게 나타났으며, butylparaben이 methylparaben보다 우수하게 나타났다. Rosemary와 pine을 각각 단독으로 사용했을때 보다 3/1의 비율로 혼합하였을 때 항균력이 더욱 우수하게 증가하는 상승효과를 나타내었다.

• 한국식품과학회지
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• 제41권6호
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• pp.603-608
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• 2009

이 연구에서는 사과 홍로의 향 성분들을 분석하고 기여도를 평가하였다. 사과는 시중에서 유통 중인 홍로를 선택하여 헤드스페이스를 형성시킨 후 $25^{\circ}C$에서 1시간 보관하여 분석을 실시하였다. 향기의 분석은 먼저 관능검사법으로 사과의 복합향기를 측정하고, GC/FID/Olfactometry를 사용하여 개별향기로 분리하였을 때 복합향기의 향기가 검출되는지 확인한 뒤 GC/MS를 이용하여 향기성분을 분석하였다. 향기성분의 기여도는 향기를 수치화하기 위하여 향기지속 시간과 향기강도를 고려하여 향기 값을 계산하여 평가하였다. 향기성분의 분석과 기여도 평가를 통하여 사과의 향에 영향을 주는 향기유발성분의 기여율(%)을 구할 수 있었다. 그 결과 기여율(%)이 가장 높게 나타난 물질은 acetic acid(23%), 1-hexanol(16%), butyl ethanoate(13%), 2-methyl-butyl butanoate (9%) 등 4개의 물질로 나타났다. 이 물질은 관능검사법으로 평가한 복합향기와도 일치하며 향기평가요원들이 가장 많이 인지한 향기이기도 하다. 이것으로 이 물질이 사과의 향을 결정짓는 중요한 인자로 작용한다는 것을 알 수 있었다. 이 물질의 생성 메커니즘을 파악하게 된다면 새로운 사과의 품종 개발에 있어 주요한 영향을 미칠 것이며 소비자의 구매만족도를 향상시킬 수 있을 것이다.

• 한국축산식품학회지
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• 제40권4호
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• pp.649-658
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• 2020

This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-corn-like. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.

• 동의생리병리학회지
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• 제24권6호
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• pp.935-941
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• 2010

Fragrance(aroma) have many effects on body. Recently, aromatherapy was used to treat dementia, atopicdermatitis, alopecia areata, perineal disease, lymphatichydrops, and articularrheumatism. And people are interested in physical and mental effects of aroma, especially in mental. People empirically have been known the effects of aroma on soul and used aroma in life from long ago. They have had a meditation and had a sacrificial rites burning incense. Scholars also burned incense when reading books or tasting tea. Until now, there is no physiological study about recognition process and effects of aroma on body, but only many clinical studies using aromatherapy. Fragrance(aroma) is different from smell and good flavors of herbs. And it goes through nose and has effects on body in harmony on So-mun(素問). Also flavors of herbs are spreaded ki of herbs and have many effects on body. Aroma coming through the nose is recognized by co-operation of five-viscera(五臟), especially heart and lung. The nose and pectoral qi(宗氣) are related with lung. The lung opens into the nose, reflect its physiological and pathological conditions. Pectoral qi(宗氣) is the combination of the essential qi derived from food with the air inhaled, stored in the chest, and serving as the dynamic force of blood circulation, respiration, voice, and bodily movements. Because of the heart-spirit(心神), Heart is the organ can recognize the aroma, although the nose is the first organ of receiving aroma. Five spirits(五神: ethereal soul(魂), spirit(神), ideation(意), corporeal soul(魄), will(志)) and seven emotions(七情: joy(喜), anger(怒), anxiety(憂), thought(思), sorrow(悲), fear(恐), fright(驚)) are rerated with five-viscera(五臟) and essence-spirit (精神) processing steps and express of emotions. And aroma effects on five-viscera(五臟). So aroma have many effects on body, especially mentally.