• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.894-898
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• 1999

Aroma components of Ookjook tea made from Polygonatum involucratum Maxim roots were collected and identified. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The most abundant aroma components of this tea were furanic compounds including 2-furfural, 2-methyl-dihydro-3(2H)-furanone, 2-acetylfuran and 5-methylfurfural. These compounds seem to be originated from the thermal degradation of carbohydrates during the roasting process. Alkylpyrazines and acids including propionic acid increased slightly during the period of manufacturing process of Ookjook tea. Furanic compounds originated from the thermal degradation of carbohydrates and alkypyrazines from aminocarbonyl reaction seemed to be the important contributors to the aroma of the Ookjook tea.

• Korean Journal of Plant Resources
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• v.15 no.3
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• pp.260-268
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• 2002

Morphological characteristics and growth patterns of 20 Polygonatum collections indigenous to Korea were examined and the collections were classified to obtain the basic data for practical use of Polygonatum genetic resources. Based on the cluster analysisi 20 collections were distinctly classified into seven groups with average distance greater than 0.6 between groups. Group I was p. sibiricum Delar, and group II included p. odoratum var. pluriforum Ohwi, P. odoratum var. pturiforum Ohwi 'Variegata' and P. odoratum var. maximowiczii Koidz.. Group III was P. odoratum var. thunbergii Hara, group IV included P. lasianthum var. coreanum Nakai, and group V was P. involucratum Maxim. and P. desoulavyi Komarov. group Ⅵ was P. inflatum Komarov and group Ⅶ was P. humile Fischer ex. Maxim. Morphologically, group I was larger than the other groups, group II and III were medium, and group IV to Ⅶ were small. In the classification of genus Polyognatum, stem length, stem habit, phyllotaxis, stem angularity, petiole, inflorescence, perianth, bract and rhizome were particularly important characters. Group I to III were thought to be useful as the edible and medicinal resources plants, and group IV to Ⅶ were thought to be useful as ornamental plants.

• Archives of design research
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• v.17 no.4
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• pp.97-106
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• 2004

Oukjuk becomes to known to the people and valuates due to the importance of the effect of the medicine. Known as taoist hermit plant, Oukjuk tea has called as a Solomon's Seal Tea in the western countries. Dissimilarly from other herb teas, it contains a high percentage of minerals. Because of the utility value of this, people used to use Oukjuk as an oriental medical treatment for various kinds of the condition of illness as for nutritive food or tonic material. According to the records, a sage of old or people seeking after truth had enjoyed the tea very much. In spite of these all effects, public has only a superficial understanding of the matter, Comprehending the problems, this study analyses ways and means of the functional packaging for the Solomon's Seal tea. In this research, the most problems came out with the quality of the products and the level of their packaging which is not variously in forms and not properly developed in materials and designs. As a conclusion the paper pointed out the importance of keeping the traditional high quality in product and having an appeal to packaging for customer's needs.