• Journal of Environmental Science International
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• v.15 no.6
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• pp.563-569
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• 2006

It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at $2.5mg/{\ell}$ of DO without the addition of EM, R-2 was operated at $7.5mg/{\ell}$ of DO without the addition of EM and R-3 was operated at $2.5mg/{\ell}$ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, $NH_3-N$ and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.

• Journal of Korean Society for Atmospheric Environment
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• v.23 no.4
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• pp.420-429
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• 2007

In this study, we attempted to evaluate the relationship between air dilution sensory test and instrumental detection method for individual odorous compound. For the purpose of our comparative study, we conducted the analysis of malodor on total of 46 samples collected from both industrial and food waste sectors using the two independent approaches. The results of instrumental analyses were explained after modification to several parameters such as: the sum of odor concentration (SOC), sum of odor quotient (SOQ) and sum of odor intensity (SOI). When we compared dilution ratio values (DRV) of threshold limit (TL) with the modified instrumental data sets, pearson coefficient of SOC, SOQ, and SOI were 0.556 (p=5.83E-05), 0.911 (p=9.64E-19) and 0.847 (p=8.93E-14), respectively. The results of this study thus suggest that the DRV of TL sensitively reflects odor strength measured intuitive.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.316-321
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• 2009

This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.

• Journal of Sensor Science and Technology
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• v.21 no.4
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• pp.249-255
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• 2012

Among the human senses, olfactory information still does not have a proper data presentation method unlike that regarding vision and auditory information. It makes presenting the sense of smell into multimedia information impossible, which may be an exploratory field in human computer interaction. In this paper, we propose an olfactory information presentation method, which is a way to use smell as multimedia information, and show an application for scent generation and odor display using a web service. The olfactory information can present smell characteristics such as intensity, persistence, hedonic tone, and odor description. The structure of data format based on olfactory information can also be organized according to data types such as integer, float, char, string, and bitmap. Furthermore, it can be used for data transmitting via a web service and for odor display using a scent generator. The scent generator, which can display information of smell, is developed to generate 6 odors using 6 aroma solutions and a diluted solution with 14 micro-valves and a micropump. Throughout the experiment, we confirm that the remote user can grasp information of smell transmitted by messenger service and request odor display to the computer controlled scent generator. It contributes to enlarge existing virtual reality and to be proposed as a standard reference method regarding olfactory information presentation for future multimedia technology.

• Science of Emotion and Sensibility
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• v.4 no.2
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• pp.39-45
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• 2001

This study was conducted to identify the structure of the sensibility and autonomic nervous responses to odor by ages. 72 participants, 24 each in their teens, twenties, and thirties were given odor stimuli, cederwood, grapefruit, teebaum, peppermint, rose. During the presentation of stimuli, participant were measured blood flow, skin temperature, skin conductance, and ECG and subjective emotion to each odor were evaluated, Five factors, aesthetic, intensity, naturality, uniqueness, and romantism were identified but there were no differences by ages. Emotional factors that predict the preference to certain odors turned out partly different by ages. However, odors that made participants feel sick created more autonomic nervous response than odors that made them feel good.

• Science of Emotion and Sensibility
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• v.5 no.1
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• pp.61-70
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• 2002

The purpose of this study was to develop 'Emotion Rating Scale induced by Odors'and to identify the structure of odor emotion induced by odors. At first 37 adjectives that describe odor to develop a rating scale were selected. Subjects were to rate odor emotion on a 7-point bipolar scale. 304 subjects participated and were as a group instructed to rate odor emotion. 53 out of 304 subjects were retested to test for reliability of the scale two weeks after under the same condition and finally 25 adjectives were then selected based on high test-retest reliability and factor loading, high contributing to one factor. 24 subjects each in 10s, 20s, 30s & 40s were to rate odor emotion induced by 5 different odors on the scale developed. The structure of odor emotion consisted of 'Esthetics', 'Intensity', 'Romance', 'Nature'and 'Character'. The structure of odor emotion by age appeared quite similar but that by different odors was little bit different.

• Journal of Korean Society for Atmospheric Environment
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• v.26 no.3
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• pp.305-317
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• 2010

In this research, a total of 11 newly designated offensive odorants in Korea in 2008 and 2010 (styrene (S), toluene (T), p-xylene (p-X), methyl ethyl ketone (MEK), methyl isobutyl ketone (MIBK), butyl acetate (BuAc), isobutyl alcohol (i-BuAl), propionic acid (PA), butyric acid (BA), isovaleric acid (IA), and valeric acid (VA)) were selected as target compounds and analyzed from two types of gutter system in the urban environment. Because of the environmental significance of these compounds as offensive odorants, the results are meaningful enough to explore their behavior and distribution in the urban environmental systems. In the course of this study, samples were collected three times a day from two different gutter systems representing the wet (W) and dry (D) conditions. A large fraction of volatile organic compounds (VOCs) data fell into method detection limit (MDL) range with exceptions of toluene, p-xylene, and methyl ethyl ketone. In contrast, the results of organic fatty acids were distinguished by the relative dominance of butyric acid and propionic acid over others. If the concentration data of all odorants were converted into odor intensity (OI), the results of aromatics, ketones, acetate, and alcohol groups approached zero level. However, odor intensity of organic fatty acids was noticeably higher with the value of 2.8 (on average) from both W and D system, suggesting their potent roles as odorants in gutter system.

• Analytical Science and Technology
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• v.23 no.4
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• pp.347-356
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• 2010

Emission characteristics of major offensive odorants were investigated using odor samples collected from two urban stormwater catch basins with highly contrasting environmental conditions. A total of 6 major offensive odorants ($H_2S$, $CH_3SH$, DMS, DMDS, $CH_3CHO$ (AA), and $NH_3$) were measured. For this comparative analysis, odor intensity (OI) of all odorants was derived from their concentration data via empirical equations introduced by Nagata. Both the absolute magnitude of odorant concentrations and their OI values were used concurrently to evaluate the occurrence pattern of each individual odorant. According to our analysis, RSCs including $CH_3SH$, $H_2S$, and DMS tend to exhibit the highest odor strengths among all 6 compounds investigated. The overall results of our study suggest that the emissions of major offensive odorants from urban stormwater catch brains can be explained at least partially by the temporal trend of human activity.

• Analytical Science and Technology
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• v.20 no.5
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• pp.361-369
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• 2007

Uncomfortable odor emitted from air conditioning system is the main cause of indoor air quality deterioration. To solve evaporator odor problems, odor active compounds, have to be identified then the quality of the product can be improved its quality. Because evaporator odor in exhaust gas has low odor intensity and discontinuity, it is very difficult to collect and analyze sample. In this study through the identification of odor compounds in condensed water, the evaluation of the eraporator was tested. Odor compounds were extracted from water by headspace-solid-phase microextraction (HS-SPME) method. The single odor was separated by GC/FID/Olfactometry (GC/FID/O) and odor active compounds were identified by GC/AED and GC/MS. Compared to air sample, result of sensory evaluation and the single odor compound appeared similarly. It was identified that odor active compounds have functional group containing oxygen such as alcohols and acids. Evaluation method of odor active compounds using condensed water in evaporator appeared effective on the side of simplicity of collection, low expanse and rapid analysis.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.