• 한국수산과학회지
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• 제46권1호
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• pp.10-17
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• 2013

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

• 한국수산과학회지
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• 제51권5호
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• Asian Journal of Atmospheric Environment
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• 제11권1호
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• pp.15-28
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• 2017

The adsorptive removal properties of synthetic A4 zeolite were investigated against a total of 16 offensive odors consisting of reduced sulfur compounds (RSCs), nitrogenous compounds (NCs), volatile fatty acids (VFAs), and phenols/indoles (PnI). Removal of these odors was measured using a laboratory-scale impinger-based adsorption setup containing 25 g of the zeolite bed (flow rate of $100mL\;min^{-1}$). The high est and lowest breakthrough (%) values were shown for PnIs and RSCs, respectively, and the maximum and minimum adsorption capacity (${\mu}g\;g^{-1}$) of the zeolite was observed for the RSCs (range of 0.77-3.4) and PnIs (0.06-0.104), respectively. As a result of sorptive removal by zeolite, a reduction in odor strength, measured as odor intensity (OI), was recorded from the minimum of approximately 0.7 OI units (indole [from 2.4 to 1.6]), skatole [2.2 to 1.4], and p-cresol [5.1 to 4.4]) to the maximum of approximately 4 OI units (methanethiol [11.4 to 7.5], n-valeric acid [10.4 to 6.5], i-butyric acid [7.9 to 4.4], and propionic acid [7.2 to 3.7]). Likewise, when removal was examined in terms of odor activity value (OAV), the extent of reduction was significant (i.e., 1000-fold) in the increasing order of amy acetate, i-butyric acid, phenol, propionic acid, and ammonia.

• 한국환경과학회지
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• 제15권2호
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• pp.169-175
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• 2006

The changes of contaminants and odor corresponding to anaerobic maturation process of piggery slurry were investigated by applying the additives, such as different kinds of complex microorganism products and deodorants containing microorganism activating agents. The pHs during 20-day anaerobic maturation were operated stably without great change regardless of the additives, although they were rather lower in the case that the additives were contained than the case that they were not contained. The effects of removing CODcr, $NH_3-N$, T-N, and T-S in case that the additives were not contained, were not so great during the 20-day operation and so it would be difficult to remove the organic materials and nitrogen ingredients simply with anaerobic maturation process. However, in case of anaerobic maturation process that the additives were contained, their average removal rates were improved with the values of $49\%,\;63.5\%,\;48.5\%,\;and\;30.7\%$ for above each of items, even if the 20-day of short-term maturation period was applied. Especial1y, odor intensity with the additives was lowered continuously during the operation period and it had more than two times of lowering effect compared to that without those.

• 한국물환경학회지
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• 제24권5호
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• pp.598-602
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• 2008

The Daecheong Reservoir is the largest multi-purpose reservoir in the Keum River basin. This water supply is subject to some of the most serious taste and odor (T&O) problems in the region. The intensity of T&O events increased due to eutrophication during the 1990s. In this study, the temporal occurrence of T&O in raw water from the main Daecheong Reservoir and its regulating reservoir was compared using both an instrumental method (CLSA+GC/MS) and threshold odor number (TON) test from April to December 2006. In addition, biofilms on the submerged macrophytes and rocks were analyzed for two typical T&O causing compounds, Geosmin and 2-MIB. The maximum concentration of Geosmin in the main reservoir was almost two times higher than that in the regulating reservoir. Interestingly, 2-MIB was only detected in water samples from the main reservoir. In the case of T&O causing compounds present in the biofilm on the submerged macrophytes and rocks, the regulating reservoir had lower concentrations compared to those of the main reservoir. It was found that both Geosmin and 2-MIB were detected from the biofilms much earlier than from the water samples. This result suggests that the occurrence of T&O compounds in the biofilms could be used as an early warning indicator of an imminent T&O outbreak in the water body.

• 한국식품과학회지
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• 제31권2호
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• pp.314-321
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• 1999

새로이 개발되어 식품과학 분야에 도입되기 시작한 conducting polymer로 구성된 32개의 센서를 장착한 전자코를 이용하여 감식초의 농축시 향기성분의 변화를 측정하고 그 데이터를 관능검사와 비교 분석하여, 감식초의 향기성분 분석에 전자코의 활용가능성 여부를 알아보았다. 관능검사와 유기산 분석결과는 감식초 농축액들간의 농축정도에 따른 향기성분 및 유기산 함량의 변화와 차이를 분명히 나타내고 있었으나, conducting polymer로 이루어진 32개의 센서 array가 장착된 전자코는 감식초의 농축 정도에 따른 향기 성분의 패턴 변화를 감지하지 못하고 모두 같은 패턴으로 나타내주고 있어서 conducting polymer 센서가 장착된 전자코는 감식초의 향기성분 분석에는 적합하지 않은 것으로 판단된다.

• 한국가스학회:학술대회논문집
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• 한국가스학회 2003년도 춘계학술발표회 논문집
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• pp.91-98
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• 2003

• 한국수산과학회지
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• 제54권6호
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• 감성과학
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• 제14권3호
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• pp.395-402
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• 2011

최근 가정용 방향제 시장의 성장과 더불어 향과 감성을 접목하는 차별화 전략이 주목을 받고 있다. 본 연구에서는 국내 방향 제품 시장에서 가정용 방향 제품으로 선호되는 오렌지향과 솔잎향에 대하여 방향 제품의 감성적 효과를 살펴보고자 하였다. 실험 1에서는 가정에서의 휴식 환경을, 실험 2에서는 공부방 환경을 조성하여 방향 제품의 감성적 효과에 대하여 심전도와 뇌파 반응을 통하여 파악하였다. 실험 1과 실험 2에 총 18명의 대학생들이 방향제가 없는 환경, 오렌지향, 그리고 솔잎향이 비치된 환경의 순서로 총 3회에 걸쳐 실험에 참여하였다. 실험 1에서는 실험참여자들의 심전도 변화를 기록하여 부교감 신경계의 활성화 정도를 분석하였고, 실험 2에서는 태스크를 수행하는 동안 발생되는 뇌파를 기록하여, 집중과 관련된-Sensory Motor Rhythm 파 및 Mid Beta파-뇌파 발생의 비율을 분석하였다. 실험 결과, 솔잎향 제품의 경우 거실환경에서의 긴장 완화 및 공부방 환경에서의 집중력 증가, 즉 편안한 집중에 더 효과적인 것으로 나타났다. 한편 실험 2에서는 사칙연산 문제와 도형 문제에 따라 실험참여자들이 좌뇌와 우뇌를 서로 다른 정도로 활용함을 관찰할 수 있었다. 이는 기존의 연구에서 공간지각능력 및 창의적 사고와 관련이 있다고 밝혀진 우뇌 활동을 활성화하기 위하여 도형 문제 학습을 활용할 수 있음을 시사한다.

• 청정기술
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• 제18권4호
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• pp.379-389
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• 2012

우리나라는 소득증가, 도시집중화, 인구증가로 인해 환경적인 문제에 대해 점점 관심이 증대되고 있으며, 이러한 다양한 환경문제 중 악취로 인한 피해는 심각한 환경문제 중 하나이다. 부산시 수영하수처리장 내 음식물처리장은 음식물과 하수를 병합처리하는 시설로 주거지역 인근에 위치해 있어 많은 민원이 제기되고 있는 실정이다. 이에 본 연구에서는 악취물질분석과 기여도를 악취지수(odor quotient, OQ)와 총악취지수(sum of odor quotient, SOQ)를 평가하여 분석하였으며, 또한 후처리시설인 바이오필터의 효율을 평가하였다. 공기희석관능법에 의한 복합악취 측정결과, 7월과 8월에 분쇄기, 투입호퍼, 침출수 순으로 복합악취가 높은 것으로 나타났다. 기기분석법을 이용해 분석한 결과, 황화수소, 암모니아, 메틸메르캅탄, 아세트알데히드에 의한 영향이 가장 큰 것으로 나타났고, 메틸메르캅탄의 경우, 최소감지농도를 3,571배 이상 초과한 것으로 나타났다. 또한 악취기여도평가에서 메틸메르캅탄(49.95~59.08%), 황화수소(20.43~29.27%), 트리메틸아민(8.82~13.42%), 아세트알데히드(9.17~11.35%)순으로 기여도가 높은 것으로 나타났다. 다른 시설과의 기여도를 비교분석한 결과, 황화합물(메틸메르캅탄, 황화수소)의 OQ가 가장 높았으며, 분쇄기에서 SOQ가 7,067로 가장 높은 것으로 분석되었다. 또한 황화합물과 아세트알데히드, 트리메틸아민의 악취기여도가 분쇄공정에서 가장 높은 것으로 나타났다. 본 연구시설의 후처리시설에 대한 처리효율을 평가한 결과, 암모니아, 아민류는 90.00% 이상의 처리효율을 보였으나, 황화합물류의 처리효율은 평균 53.51%로 나타났다. 종합적으로 본 시설은 기타 처리시설에 비해 아세트알데히드와 트리메틸아민의 기여도가 상대적으로 높은 것으로 나타났다. 또한 음식물처리장의 후처리시설은 복합적인 악취성분 처리 시 분해효율이 감소할 수 있어 적절한 용량 및 운전조건에 대한 검토가 필요하다.