• 한국연초학회지
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• 제35권1호
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• pp.20-27
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• 2013

An Electronic Nose(E-Nose) and Gas Chromatography/Mass Spectroscopy (GC/MS) are meanwhile conventional technique to analyze volatile materials in many industries (e.g., food, medicine, environment) and have broad acceptance in the analysis of tobacco products. In this study, an experiment where tin oxide gas sensor array responses and GC/MS profiles are used to characterize the volatile compounds of different cigarettes at the same time is performed and the measurements of two instruments are compared for cigarette samples with a known chemical information. E-Nose and GC/MS were employed to differentiate and match flavored cigarettes with commercial tobacco flavoring agents (lavender, vanilla, peppermint, orange, star anise). For verifying reliability of two systems, the analyses were conducted in terms of amount of flavors in each cigarettes using partial least squares (PLS) and with the principal components analysis (PCA). Various chemical sensors and GC/MS data was reduced into two principal factors (PC1, PC2) for being distinguished with visualized regions. Both systems provided adequate results for odor characteristics of cigarettes in this study with each instrument having its own advantages and disadvantages.

• Journal of Preventive Medicine and Public Health
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• 제50권5호
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• pp.336-346
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• 2017

Objectives: To characterize the usage patterns of new types of tobacco products (NTTPs) to develop effective strategies for the regulation of NTTPs in Korea. Methods: We conducted focus group interviews to identify the NTTP usage patterns of research subjects. The NTTPs were limited to electronic cigarettes (e-cigarettes), waterpipe tobacco, and rolling tobacco. We categorized 30 research subjects into 4 groups. The ecigarette group was divided into adult and adolescent groups. Each group contained 7-8 subjects. An interview lasting approximately 2 hours was conducted with each group. Results: Ninety percent of NTTP users used an NTTP in combination with conventional cigarettes. Subjects mostly bought NTTPs online, unlike how they bought cigarettes. Additionally, a great deal of information, such as how to use NTTPs and descriptions of NTTP products, was exchanged through online or offline societies. The primary reason why the subjects used NTTPs was that NTTPs offer a greater range of flavors and aromas than cigarettes. Moreover, NTTPs were felt to be less repulsive than cigarettes. NTTPs were not used as a cigarette substitute; rather, they were mostly used in places and situations where traditional cigarette smoking was not allowed. Conclusions: Based on the results of this study, the government should conduct studies on the effects of the combined use of NTTPs and cigarettes on the human body, obtain and provide accurate data regarding NTTP use, and develop and implement polices to ban NTTP advertising, which may arouse adolescents' curiosity, and the addition of flavoring substances to tobacco products.

• Applied Biological Chemistry
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• 제37권1호
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• pp.30-36
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• 1994

오미자(Schizandra Chinensis Bullion)를 simultanuous distillation 및 steam distillation으로 추출하여 정유의 관능적 특성을 조사하고, GC 및 GC-MS로 분석하여 47개 성분을 확인하였다. 오미자의 관능적 특성은 woody, camphorous하고 spicy, sour note이고 정유의 distillation extraction에 의한 수율은 0.64%, simultanous distillation extraction에 의한 수율은 0.88%이었다. 확인된 47개 성분 중에서 terpene계 화합물인 ${\alpha}-pinene$, camphene, limonene, ${\gamma}-terpinene$, p-cymene, ${\alpha}-ylangne$, ${\beta}-elemene$ 등이 많이 함유하고 있었다. 또 정유를 10개로 분획한 후 좋은 향기 특성을 갖고있는 4개의 분획물만을 선정하여 성분 분석하였다. 오미자 향기특성이 woody, camphorous하여 상쾌한 신맛을 느끼게 함으로 국산차 또는 음료용으로 개발전망이 밝다고 본다.

• Journal of the Korean Wood Science and Technology
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• 제46권4호
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• pp.415-422
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• 2018

Terpenoids have a wide range of biological functions and have extensive applications in the pharmaceutical, cosmetic, and flavoring industry. The white-rot fungus, Polyporus brumalis, is able to synthesize terpenoids via terpene synthase, which catalyzes an important step that forms a large variety of sesquiterpene products from farnesyl pyrophosphate (FPP). To improve the production of sesquiterpenes, the terpene synthase gene was isolated from Polyporus brumalis and was heterologously transformed into a Pichia pastoris strain. The open reading frame of the isolated gene (approximately 1.2 kb) was inserted into Pichia pastoris to obtain a recombinant enzyme. Five transformants were obtained and the expression of terpene synthase was analyzed at the transcript level by reverse transcription PCR (polymerase chain reaction) and at the protein level by SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis). Expression of the terpene synthase gene product was elevated in the transformants and as expected the molecular weight of the protein was approximately 45 kDa. These recombinant enzymes have potential practical applications and future studies should focus on their functional characterization.

• 한국조리학회지
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• 제7권3호
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• 한국식품조리과학회지
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• 제19권6호
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• pp.737-744
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• 2003

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• 미생물학회지
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• 제16권2호
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• pp.71-78
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• 1978

Bacillus subtilis var. 816 was used for manufacturing fermented soybean which in turn is used as flavoring agent. Fermentation of soyebean or flat wheat was occasionally failed. It was elucidated that failure was due to the presence of bacteriophage. According to Hemphill and Whitely (1975), this bacteriphage might be belonged to the viulent phage group I as it is similar to SP82G, ${\phi}25$. In fact, the phenomena of the increase of moisture, disappenarance of mucin and existence of undersirable bacteria was attributed to the contamination of the above phage during the course of fermentation of soybean or flat wheat. Particularly disapparance of mucin was sufficiently correlated by the replication of the bacteriophage. The above phage can grow in the range of $30^{\circ}C\;to\;70^{\circ}C$. The optimum temperature was $40^{\circ}C{\sim}50^{\circ}C$. The optimum pH range was between pH 7.4 and pH 8.0. It is noticeable that staphylococci was replicating simultaneously with the phage. The head of 816 phage is hexagonal with a diameter of $10{\times}165{\sim}10{\times}240\;nm$. The end of the tail is enlaged. It has a size of 25 nm and this end areas are spreaded widely as fingers.

• 한국식품과학회지
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• 제1권1호
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• pp.66-73
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• 1969

More thau thirty kinds of sea food pickles have been eaten in Korea. Out of these, salted small sardine pickle was analyzed of their components and investigated the enzyme characteristics concerned. Also studied was the effect of enzymes on the production of flavorous 5'-mononucleotides. The results are summarized as follows: 1) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. 2) 5'-Inosinic acid and 5'-adenylic acid were found in large amounts in the salted small sardine pickle. 3) 5'-Inosinic acid was contained in the salted small sardine pickle in a significant concentration, and it might be considered to be inosinic acid-type.

• 한국연초학회지
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• 제20권2호
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• pp.210-217
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• 1998

Volatile flavor components of extracts produced from the domestic angelica root, which are oleoresin and absolutes type, for tobacco flavoring materials were isolated by solvent extraction method and were analyzed by GC and GC/MSD. And then volatile flavor components of oleoresin were compared with volatiles isolated from absolutes. A total of 65 components were identified in the angelica root extracts, from which 41 components were identified in the oleoresin volatiles, contained 15 hydrocarbons, 12 alcohols, 6 acids, 10 esters and 2 miscellaneous components. The major components were hexadecanoic acid (7.79%), methyl palmitate (6.49%), ethyl palmitate (2.02 %) and sesquiterpenes and sesquiterpene alcohols, such as elemol (2.92 %), ${\gamma}$-selinene (2.19%), $\beta$-selinene (2.02%), $\alpha$-eudesmol (3.49%) and $\beta$-eudesmol (6.12%). On the other hand, volatiles of absolutes, from which 60 components were identified, contained 28 hydrocarbons, 14 alcohols, 5 acids, 10 esters and 3 miscellaneous components. The major components were hyrocarbons, such as undecane (5.11 %), dodecane (3.10%) and pentadecane (1.14 %), and $\alpha$-muurolene (1.64 %), ${\gamma}$-selinene (1.49%), $\beta$-selinene (2.12 %), $\alpha$-eudesmol (2.25%), $\beta$-eudesmol (4.87%), hexadecanoic acid (12.67%) and hexanoic acid (1.87 %).