• Food Science and Biotechnology
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• v.18 no.5
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• pp.1109-1117
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• 2009

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as 'alcohol', 'fermented barley', 'fermented white grape', and 'grassy'. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

• Science of Emotion and Sensibility
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• v.7 no.2
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• pp.187-194
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• 2004

This study is to investigate whether or not the aroma treatment has a positive impact on the reduction of anxiety of the school children when presenting a speech. Participants were 70 school children(20 males and 15 females for the control group, and 21 male and 14 females in the experimental group). They were exposed to 4 different scents i.e., lavender barreme, lemon, orange sweet, chamomile roman that were vaporized through humidifiers. Pre and post self-report type of SAS done by the children and SBES done by teachers were done before and one and two weeks after the treatment. The result indicated that children with aroma treatment than children who had no treatment showed a significant decrease in speech anxiety and improvement in behavior during speech.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.11a
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• pp.417-422
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• 1999

지금까지 향의 이미지에 따른 감성 평가에 관한 연구, 특히 성별에 따른 차이에 관한 연구는 거의 없었다. 본 연구는 향의 이미지에 따른 성별 감성 차이를 분석하기 위하여 네 가지 향 (Jasmin abs, Rose oil bulgalian, Lavender oil france, Lemon oil misitano)을 제시하고 그에 따른 주관적 평가를 분석하였다. 후각 실험 및 주관적 평가는 20-26세의 남자10명, 여자10명으로 구성된 피험자를 대상으로 이루어졌고, 주관적 평가는 향의 세부적인 이미지를 나타내는 후각 감성 형용사를 이용하여, 양극의 7점 척도 25문항, 단극의 5점 척도 40문항, 그리고 각 향의 전반적인 선호도를 묻는 양극의 7점 척도 2문항으로 구성하였다. 본 연구 결과에 의하면 남성과 여성 모두 Lemon향을 가장 쾌한 감성의 향으로, Rose향을 가장 자극적인 향으로 생각하는 것과 같은 심리척도의 보편적인 정서인 쾌/불쾌, 자극/진정의 감성에 있어서 성별에 따른 차이를 별로 보이지 않았다. 그러나, 여성에 비해 남성이 Rose향을 정열적이고 화려한 향으로 느낀다거나, Jasmin 향에 대하여 남성은 여성적인 향으로 생각하는 반면, 여성은 Jasmin 향을 남성적인 향으로 평가하는 등 각 향에 대한 세부적인 이미지에는 여성과 남성이 뚜렷한 차이를 보이고 있었다.

• Nuclear Engineering and Technology
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• v.50 no.6
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• pp.944-949
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• 2018

The mass attenuation coefficients (${\mu}/{\rho}$) of food waste samples (pomegranate peel, acorn cap, lemon peel, mandarin peel, pumpkin peel, grape peel, orange peel, pineapple peel, acorn peel and grape stalk) have been measured employing a Si(Li) detector at 13.92, 17.75, 20.78, 26.34 and 59.54 keV. Also, the theoretical values of the mass attenuation coefficients have been evaluated utilizing mixture rule from WinXCOM program. The results showed that the lemon peel has the highest values of ${\mu}/{\rho}$ among the selected samples. From the obtained mass attenuation coefficients, we determined some absorption parameters such as effective atomic number ($Z_{eff}$), electron density ($N_E$) and molar extinction coefficient (${\varepsilon}$). It was found that the $Z_{eff}$ values of all food wastes lie within the range of 4.034-7.595, whereas the $N_E$ of the studied food wastes was found to be in the range of $0.301-1.720{\times}10^{25}$ (electrons/g) for present energy region.

• Korean Journal of Plant Resources
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• v.36 no.6
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• pp.562-570
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• 2023

The droplet-vitrification technique for cryopreservation has proven successful across a diverse range of germplasm, ensuring safe and effective long term preservation. In this study, we investigate an effective cryopreservation protocol using the droplet-vitrification technique for shoot tips of Freesia hybrida cultivars 'Sunny Gold' and 'Sweet Lemon'. To determine optimal conditions for Freesia cryopreservation, we employed a carefully selected standard procedure along with additional treatments and alternative solutions. For 'Sunny Gold', the highest regrowth rate of 24% was achieved when shoot tips underwent dehydration with PVS3 solution for 120 minutes before direct immersion in liquid nitrogen (LN) for 1 hour, coupled with a standard protocol involving a two-step preculture with 0.3 M - 0.5 M sucrose, loading with C4 for 40 minutes, and unloading with 0.8 M sucrose for 40 minutes. In the case of 'Sweet Lemon,' regrowth of cryopreserved shoot tips was observed with dehydration treatments, including PVS2 (A3) for 60 minutes and PVS3 (B1) for 60 minutes, as well as longer exposure. The results reflect the distinct sensitivity of shoot tips to chemical toxicity and osmotic stress in these two genotypes. This study provides valuable evidence to consistently enhance the effectiveness of cryopreservation methods for the long-term conservation of Freesia germplasm.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.598-604
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• 2013

This study was designed to evaluate the usability of the following citrus peel extracts (CPEs): Citrus sinensis (orange), C. unshiu (mandarin orange), C. limon (lemon), and C. paradise (grapefruit) as natural antibrowning agents. Overall, 0.1% of the CPEs were effective in reducing the browning of apple slices. The appearance of apple slices dipped in C. limon peel extracts (LPE) were found to be excellent and their Hunter L and ${\Delta}E$ values were similar to the values obtained when apple slices were dipped in ascorbic acid. The pH values of the different CPEs were not significantly different from each other, but were higher than that of ascorbic acid. LPE was found to possess the highest total phenolic content, flavonoid content, DPPH radical scavenging activity, and copper ($Cu^{2+}$) chelating activity. All these results suggest that citrus peel extracts, especially lemon peel extract, can be used as natural antibrowning agents.

• The Journal of Fisheries Business Administration
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• v.37 no.1 s.70
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• pp.45-71
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• 2006

The main objective of this study is to analyze problems of the Country of Origin Labeling(COOL) in small live fish(SLF) trade by applying the asymmetric information theory which is called ${\ulcorner}$Lemon Market Theory${\lrcorner}$. The purpose of importing SLF is to enhance fishing household income and import substitution effect as well. SLF importation is quite different in its nature from importing general fish and fish products for final/direct consumption. SLF are imported for the purpose of domestic aquaculture and naturalization where domestic production/supply of SLF is less than domestic demand for or such species are not native to Korean waters. Information asymmetric problems arise even in SLF trade as the same way in general goods and services. However, the information asymmetry issues in SLF trade are much more complex than non-living goods because SLF are traded in the live state. To alleviate such problems the Korean government initiated the general COOL scheme to imported SLF. However, many experts argues that such policy on SLF would not be appropriate because of SLF's very nature. Applying the lemon market theory, we can analyze how information discovery schemes are able to signal correct information to SLF trading parties and to result in more symmetric information in SLF trade markets. This research carried out a case study about small live eel(SLF) trade and its farming. The results showed that applying the COOL to small live eels just right upon coming into fish farms tends to increase substantially fish farmer's income and at the same time to lower unnecessary transaction costs. In particular, such transaction costs by imposing simply the general COOL on SLF may easily outweigh its benefits. For instance, to resolve the problems, the Korean ministry of agriculture and forestry(KMAF) has developed a quite different COOL rules from the general ones and has applied them to imported live cattle and medium/small livestocks. The KMAF's differentiated COOL policy on some imported livestocks may be a good case which can be applied to imported SLF. In addition to the differentiated COOL on SLF, Sanitary and Phytosanitary (SPS) and traceability system would play crucial complementary roles in alleviating information asymmetry problems in SLF trade. Advanced fisheries tend to strengthen their SPS system rather than to adopt the general comprehensive COOL schemes into imported SLF trades and domestic market exchanges.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.48-53
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• 2005

Herbs and yucca(Yucca shidigera) are widely used a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lemon verbena, spearmint, apple mint, Korea mint, rosemary, pineapple sage, Chrysanthemum indicum, stevia, lavender, lemon balm cultivated in Korea and effects by addition of yucca. Approximate composition of yucca were as follows: moisture 5.88%, crude protein 5.46%, crude fat 0.69%, crude ash and 7.59%. pH of herb tea mixed yucca at 80℃ was decreased in lemon verbena, spearmint, apple mint, Korea mint, and rosemary in comparison herb tea alone, but soluble solids were similar in two tea. In the result of sensory test, herb tea and herb tea mixed Yucca were not difference with a few exceptions. pH of mentha(Korea mint) tea by addition of yucca was decreased according to increment amount of yucca. The sensory evaluation score of mentha tea by addition of yucca were increased when the tea was processed with 0.01∼0.04% yucca.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.625-631
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• 2017

This study was performed to examine the quality characteristics and antioxidant activity of curd yogurt with varying content (0.5-2% (w/w)) of lemon grass hot-water extract (LGHWE). The pH decreased with higher LGHWE content until 8 h, with the treated groups showing higher pH values than the control group after 12 h. The viscosity and the viable cell counts of the yogurt with 2% LGHWE were significantly lower than those of the control group during fermentation. Color values of LGHWE yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control. The DPPH radical scavenging activity and soluble content significantly increased with higher LGHWE content. Consumer acceptability score of yogurt with 0.5% LGHWE was ranked higher than that of other yogurts. Yogurt containing 0.5% LGHWE showed no differences in pH and titratable acidity compared to control after storage at $4^{\circ}C$ for 14 days.