• 한국연초학회지
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• 제3권2호
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• pp.95-102
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• 1981

From various sources of natural habitat yeasts, which coo 14 transform the constituents of tobacco Powder into flavors, were isolated and three isolates. YOII, M4-1, and M 19-1, were selected These were identified, by their biological characteristics, as Hansenuia ciferri, Pichia acaciae and Candida tropicalis, respectively. Their ferments were extracted with petroleum ether and fractionated into basic, neutral and acidic fractions. The major organoleptic properties of the fermented flavors were detected in the neutral fractions by the sensory test and the yields and threshold values of those fractions were determined and the organoleptic characteristics were described as well.

• 한국식품조리과학회지
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• 제8권2호
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• pp.73-82
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• 1992

This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30$^{\circ}C$, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce.

• 스마트미디어저널
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• 제7권4호
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• pp.37-43
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• 2018

Most of fruit quality classification has been done by time consuming, inaccurate and intensive manual labor. This study proposed an automated fruit grading system based on appearances and internal flavors. In this study, image processing technique and a weight checker were used to measure the value of appearance features and the near infrared spectroscopy analysis method was used to estimate the value of internal flavors. Additionally, I suggested 8x8x5x5 ANN based fruit quality classifier model to grade fruits quality. The proposed automated fruit quality classification system is expected to be very beneficial for many farms where heavy manual labor is usually needed for fruit quality classification.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2005년도 2005 Annual Meeting & International Symposium
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• pp.276-276
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• 2005

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2005년도 동계 학술대회 논문집
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• pp.352-356
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• 2005

• 축산식품과학과 산업
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• 제11권1호
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• pp.57-63
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• 2022

• 한국식품과학회지
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• 제47권1호
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• pp.51-55
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• 2015

Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and ${\alpha}$-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were $14.0-16.6{\mu}g/L$ for nerol, $24.8-34.7{\mu}g/L$ for linalool, $32.8-38.5{\mu}g/L$ for geraniol, $37.8-54.2{\mu}g/L$ for citronellol, and $76.6-94.7{\mu}g/L$ for ${\alpha}$-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while ${\alpha}$-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.

• 한국작물학회지
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• 제51권3호
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• pp.220-226
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• 2006

필름 포장 상태로 유통되는 콩나물의 주요 상품성 저하 원인 중 하나인 이취의 종류 및 발생 조건 등을 구명하고자 수행된 실험 결과를 요약하면 다음과 같다. 1. 콩나물은 저장 온도가 높을 수록 호흡속도가 증가하여 $O_2$의 빠른 소모와 높은 농도의 $CO_2$ 축적 및 알콜취, 이취의 발생 촉진을 가져왔다. 2. 알콜취는 이취에 앞서 발생하였으며 EtOH은 이취와 유사한 시점에서 GC를 이용한 검출이 가능하였다. 3. 이취의 발생 한계 $O_2$ 농도는 $1{\sim}2%$ 수준으로, 알콜취의 발생 한계 $O_2$ 농도는 $4{\sim}2%$ 수준인 것으로 나타났다. 4. 이취 기체 내에는 다양한 종류의 aldehyde류 및 fatty acid류가 동정되었다.

• 한국식품영양학회지
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• 제25권1호
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• pp.188-195
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• 2012

풍미가 강력하고 신속발효가 되는 청국장의 우점종인 젖산균 Enterococcus spp.를 발효종균으로 활용하여 재래식 간장모양의 풍미를 가지는 대두발효물을 제조하고자 하였다. 119종의 Enterococcus spp. 중에서 protease 활성이 높은 8종을 선발하여 E. faecium 4종, E. faecalis 3종, E. gallinarium 1종으로 동정하였다. 8종의 항생제에 내성이 낮았고, vancomycin 유전자도 없으며, 5% NaCl 함유 배지에서도 protease 분비가 우수한 E. faecium O24를 발효 종균으로 선정하였다. 증자한 대두 백태에서 생육이 우수하였으며, 발효생성 조미 아미노산 중 80 mg% glutamic acid, aspartic acid를 생성시켰으며, lactic acid와 여러 유기산을 생성하였다. Z. rouxii와 C. versatilis와의 혼합배양으로 간장 고유취인 maltol, guaiacol 등의 향기성분도 합성됨을 확인하였다. 그러므로 청국장 젖산균인 Enterococcus spp.는 신속하게 다양한 향미성분을 생산하여 간장태의 대두 발효의 종균으로 사용이 가능할 것으로 보인다.

• 대한한의학원전학회지
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• 제33권3호
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• pp.91-109
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• 2020

Objectives : The aim of this paper is to compare the mechanisms of the OP/LB method and the SSD treatment in 『Piweilun』. Methods : Wenbing texts, articles on the OP/LB method, and the 『Piweilun』 was examined for comparison of treatment mechanisms of SSD. Results : The mechanism of the OP/LB method in treating SSD was to treat the Spleen and Stomach separately, to restore the ascending/descending pattern of qi through simultaneous use of pungent and bitter flavors which raises and lowers, respectively. Moreover, the use of medicinals with contrary properties regulate the other's biased nature, and none of the medicinals create dampness. The pungent and bitter flavors play central roles, where the pungent flavor opens and communicates and the bitter flavor clears and lowers. The treatment method of SSD in the 『Piweilun』 treat the Spleen and Stomach together, with a focus on raising and dispersing through upraising yang and reinforcing qi by means of Wind medicinals with pungent and bitter flavors added to sweet and warm medicinals. Conclusions : Owing to the expansion of the OP/LB method concept by modern-contemporary scholars, the potential for treating SSD as can be seen in the 『Piweilun』 with the OP/LB method has emerged. The similarity between the OP/LB method and treatment of SSD in the 『Piweilun』 is that the objective of the formulas is to lower fire heat and communicate qi to help qi movement. This common objective allows for treatment of SSD within Wenbing and those in 『Piweilun』 with the said formulas through appropriate modification fit for each situation.