• The Journal of Internal Korean Medicine
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• v.37 no.2
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• pp.368-373
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• 2016

Objective: This case reports on the efficacy of herbal medicine treatment for trimethylaminuria.Method: A 29-year-old female Korean patient with trimethylaminuria received herbal medicine treatment for three months. We evaluated her symptoms with the methacholine challenge test and OralChroma.Results: The odor intensity shown in the methacholine challenge test demonstrated improvement.Conclusion: Herbal medicine treatment could improve trimethylaminuria symptoms.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.3
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• pp.235-242
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• 2017

This study was conducted to determine the optimum amount of dried Alaska Pollock Therage chalcogramma roe (D-AP-R) for preparing garlic gochujang with D-AP-R. We investigated the optimal preparation of garlic gochujang with D-AP-R by proximate composition, taste, color, and odor measurements and sensory evaluation. The moisture, ash contents and water activity of garlic gochujang with D-AP-R decreased as the amount of D-AP-R increased, whereas other components, such as crude protein and lipid contents, taste value, yellowness of Hunter color, and odor intensity, increased as D-AP-R increased. According to the sensory evaluation results, garlic gochujangs with 10 and 15% D-AP-R were superior to garlic gochujang without D-AP-R (control) in terms of taste and overall acceptance but inferior in terms of fish odor. However, there was no difference in the sensual color of garlic gochujang with versus without D-AP-R. These results suggest that high quality garlic gochujang can be prepared by adding 10% D-AP-R. The total amino acid content of garlic gochujang with 10% D-AP-R was 11.81 mg/100 g, which was higher than that of the control (9.05 mg/100 g). The cholesterol content of garlic gochujang with 10% D-AP-R was 16.1 mg/100 g, which is below the acceptable daily cholesterol intake (300 mg/day).

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.345-349
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• 2015

The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishy odor in steamed crab meat using a mass spectrometer-based electronic nose. The steamed crab meat was soaked in three different dairy products (whole milk, soymilk, and yogurt) and the changes in the pattern of volatile components were analyzed by discriminant function analysis. The discriminant function first score (DF1) moved significantly from a negative position to a positive direction with an increase in soaking time. This suggested that the intensity of the fishy odor became weaker as soaking time increased. The effect of whole milk on the reduction of fishy odor was better than that of yogurt. The results of this study demonstrate that off-flavors can be reduced using dairy products.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.42 no.4
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• pp.203-210
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• 2019

Recently, a number of researchers have produced research and reports in order to forecast more exactly air quality such as particulate matter and odor. However, such research mainly focuses on the atmospheric diffusion models that have been used for the air quality prediction in environmental engineering area. Even though it has various merits, it has some limitation in that it uses very limited spatial attributes such as geographical attributes. Thus, we propose the new approach to forecast an air quality using a deep learning based ensemble model combining temporal and spatial predictor. The temporal predictor employs the RNN LSTM and the spatial predictor is based on the geographically weighted regression model. The ensemble model also uses the RNN LSTM that combines two models with stacking structure. The ensemble model is capable of inferring the air quality of the areas without air quality monitoring station, and even forecasting future air quality. We installed the IoT sensors measuring PM2.5, PM10, H2S, NH3, VOC at the 8 stations in Jeonju in order to gather air quality data. The numerical results showed that our new model has very exact prediction capability with comparison to the real measured data. It implies that the spatial attributes should be considered to more exact air quality prediction.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.9-16
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• 2000

Aroma of various extracts of Agastache rugosa O. Kuntze was analyzed by electronic nose with 32 conducting polymer sensor arrays. The 57 extracts were prepared by extraction solvents (hot water, ethanol and NaCl solution), extraction temperatures $(100,\;80\;and\;60^{\circ}C)$, solvent mixture ratios of solvent (10 times 35 times) and parts of Agastache rugosa O. Kuntze(flower, leaf and stem). Aroma pattern of Agastache rugosa O. Kuntze extracts showed big difference in normalized pattern and odor intensity with extraction temperatures and parts, but showed no difference with extraction solvents. Especially in the case of ethanol extracts, because odor of ethanol itself was very strong, difference in aroma of extracts with extraction temperatures and parts did not show through the electronic nose. The organoleptic characteristics such as mint odor, grassy odor, mint taste, medicinal herb taste and sweetness for Agastache rugosa O. Kuntze extracts were determined by the profile test and the result of sensory evaluation by quantitative descriptive analysis was explained to QDA diagram. In correlation with the result of aroma analysis by electronic nose and the sensory evaluation, difference in aroma pattern among the extracts concretely brought to light definite characteristics such as mint odor and mint taste.

• Microbiology and Biotechnology Letters
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• v.32 no.3
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• pp.265-270
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• 2004

To select a promising technologies for removal of odorous gases emitted from a wastewater pump station, four methods such as activated carbon (A/C) adsorption, chemical absorption (acid and alkali scrubber), and two biofilters (polyurethane (PU) and worm cast) were investigated. The average odor removal efficiencies in the PU biofilter and A/C column was over 98%, but in a worm cast biofilter and chemical absorption were below 60-80%. The removal efficiency of PU biofilter was very stable (about 98-99%) in the range of retention times of 4-36s, and a maximum elimination capacity was $1.6${\times}$10^{ 7}$ $OUm^{-3}$$h^{-1}$ Deodorization costs for an activated carbon adsorption and a biofiltration method were investigated. With increasing odor intensity, the operating cost of the A/C column increased linearly, but the operating cost of the biofilteration increased slightly. The capital cost in a biofilter is about two times higher than that in an A/C column, but the operating cost is very lower than that of in A/C column. In conclusion, the biofiltration was evaluated one of the most promising technologies to control odor in a wastewater pump station.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.10
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• pp.1006-1012
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• 2008

The effect of small and medium scale shipyard operations on environmental pollutions related with civil appeal of nearby residential areas was estimated. PM-10(particles with an aerodynamic diameter less than or equal to 10 $\mu$m) concentrations were higher, as the sampling sites were nearer from shipyards. PM-10 concentrations of sampling sites closer to shipbuilding companies were higher during the normal operation periods than on vacation at which only small works were done. The larger amount of dry deposition was observed as the sampling sites were closer to shipyards. The odor intensity was highly influenced by ambient temperature. Almost all odor intensities measured by air dilution sensory test went over the emission standard in summer. Odor properties measured by instrumental analysis were observed to exceed the emission standard enforced to the shipyards. Odor compounds such as ammonia, sulfur compounds and trimethylamine went over the standard. Concentrations of styrene and aldehydes were lower than the olfactory threshold. All equivalent sound levels measured at daytime except the value of SP-3 pont were in excess of the environmental standard. Almost all sound levels at nighttime in all measuring sites were higher than the environmental standard. The results of this study shows counterplans need to be established for reducing the civil appeal related pollutions in the research areas.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.486-493
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• 2017

The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as "flowery odor/flavor" and "rich odor/flavor" appear to have influenced the positive preferences and "too strong an odor/flavor", "aftertaste bitterness", and "sharp tasting" were found to have a negative effect on preference.