• Journal of Animal Science and Technology
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• 제60권4호
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• pp.16.1-16.11
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• 2018

Background: In their first days of life, dairy calves in artificial rearing systems often have difficulty using an artificial teat for feeding. Methods: We examined the age at which calves are able to stand up voluntarily and suckle as well as their suckling behavior when presented with a plain dry teat versus a dry teat modified with a presumably attractive odor or taste substance. Single-housed newborn dairy calves (n = 51) were presented for ten consecutive days with a two-minute two-choice test, in which suckling time was recorded for 1) a plain (control) teat versus a glucose-coated teat (taste test) and 2) a plain teat versus a teat with a "Freshly Cut Grass" odor (odor test). Results: On average, the calves were able to stand up voluntarily and suckle from the second or third day of age on. The "Freshly Cut Grass" odor had no significant effect on their suckling behavior. In contrast, the calves showed a significant preference for suckling the glucose-coated teat and displayed a significantly longer total suckling time in the taste test compared to the odor test. There were no significant differences between sexes regarding suckling behavior. Conclusion: The results of the present study show that glucose had a significant effect on the calves' teat preference and significantly increased total suckling time with a dry artificial teat. As such, glucose may increase suckling motivation in non-efficient drinkers or ill calves with low motivation to suckle.

• 한국환경과학회지
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• 제11권4호
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• pp.399-403
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• 2002

This study was designed to analyse the odor from Nam river. The characteristic odor in the water occurred from geosmin and phenol, p-cresol and indol were detected from sediment/water samples. The others were detected as alcohols and fat acid compounds. Algae causing odor and taste were identified as Oscillatoria sp. and Synedra acus. 15 species of phytoplankton, a zooplankton, an eelworm and chironomus were identified in water/sediment sample.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• 한국식생활문화학회지
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• 제12권3호
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• 상하수도학회지
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• 제22권2호
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• pp.227-232
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• 2008

The masking effect of chlorine on algae-related taste and odor(T&O) compounds has long been an important issue for water suppliers. In this study, masking experiments with chlorine were performed on two kinds of treated water and one of raw water. After adding chlorine(0 to 0.8 mg/L) to water samples, odor intensity was evaluated by a newly developed sensory method(2-out-of-5 odor test) for three days along with the measurement of residual chlorine concentration. Even though the relationship between the residual chlorine concentration and odor reported by the sensory analysts was not always coincident, it was proved that residual chlorine more than a certain concentration could completely mask both added geosmin and naturally occurring T&O compounds. For the sand-filtered water spiked with 10 ng/L of geosmin, 0.12-0.18 mg/L of residual chlorine was necessary to achieve complete masking. In the case of GAC-filtered water, 10 ng/L of spiked geosmin was completely masked by 0.15-0.1 mg/L of residual chlorine. Combined ozone and GAC was not enough to treat raw water spiked with 300 ng/L of geosmin. In this experiment, sensory analysts were able to detect earthy or musty odors from the treated water. From a masking experiment with raw water taken from the Daechung Reservoir, it was found that fishy odor was more difficult to mask with chlorine than earthy odor. As the chlorine residual declined, the analysts began to notice the original odor and the fishy odor was noticed earlier than the earthy odor.

• 한국식품조리과학회지
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• 제24권6호
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• pp.891-898
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• 2008

국산콩으로 재배한 포장 콩나물의 물리화학적 특성 및 관능적 특성을 검토하였다. 생콩나물 및 콩나물 무침은 자엽부가 배축부에 비해 높은 견고성을 나타냈으며 콩나물 무침은 생콩나물에 비해 자엽부 및 배축부의 견고성이 낮았다. 생콩나물 및 콩나물 무침의 자엽부 및 배축부는 약한 녹색도를 보여 생콩나물의 녹화는 가열에 의해 제거되지 않았다. 생콩나물은 비린 냄새와 비린 맛, 풋 맛이 약할수록, 고소한 냄새와 고소한 맛, 단 맛이 강할수록 높은 선호도를 보였다. 익힌 콩나물의 선호도는 비린 맛과 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높았으며, 콩나물 무침은 비린 냄새와 비린 맛, 풋 냄새와 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높은 선호도를 보였다. 생콩나물과 익힌 콩나물의 리폭시게나제 활성은 자엽부가 배축부에 비해 높았다.

• Journal of Ginseng Research
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• 제23권4호
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• pp.211-216
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• 1999

온도와 시간을 달리하여 홍삼박을 볶음처리하여 얻은 분말과 수용성 추출액의 향기성분과 관능적 특성을 분석한 결과, $200^{\circ}C$에서 20분간 처리하였을 때 무처리 분말보다 정유성분의 양이 많았고, 향기성분은 7종의 pyrazin계 화합물을 비롯하여 29종의 화합물이 확인되었다. Panel에 의해 평가된 관능적 향미는 무처리구인 홍삼박 분말에서는 흙 냄새, 묵은 쌀 냄새, 비린내, 마른나무 냄새가 강하였으나, 볶음처리한 분말에서는 탄내, 구수한 냄새가 강하게 평가되었다. 볶음처리한 분말 $5\%$용액의 향은 무처리구에서는 비린내가 강하였으나, 처리구에서는 향기로운 냄새, 탄내, 누룽지 냄새, 마른나무 냄새가 강하였으며 비린내는 매우 약하게 평가되었다. $200^{\circ}C$에서 20분간 처리구에서 특히 커피와 같은 향미, 개운한 맛, 누룽지 냄새가 강했고, $2.5\%$ 용액에서는 개운한 맛, 떫은 맛이 강한 것으로 평가되었다. 볶음처리 시 생성된 이들 향미성분은 유리당과 aiginine함량의 급격한 감소에 의한 것으로 생각된다.

• 동아시아식생활학회지
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• 제10권5호
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• pp.411-418
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• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

• 상하수도학회지
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• 제22권5호
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• pp.517-522
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• 2008

This study aims at an assessment of the effectiveness of taste & odor removal and transmembrane pressure changes in a pilot membrane plant(500m3/day) by adding PAC to MF process, and at providing a basis for applying it to the advanced water treatment process. The transmembrane pressure showed, in low turbidity of raw water, a tendency to decrease when PAC was injected at the Flux of 1, $1.5m^3/m^2{\cdot}d$, while it increased in high Flux($1.5m^3/m^2{\cdot}d$) in high turbidity of raw water. in addtion, it is shown that the fouling could be reduced more when PAC is injected together with appropriate amount of coagulant, than when PAC is solely injected. Taste & Odor-causing 2-MIB may not be detected in membrane filtered water, if the amount of PAC injection is increased in accordance with the increasing concentration of 2-MIB. Hence, PAC injection, as a pre-treatment process in MF membrane filtering, is supposed to be a suitable process for reducing fouling as well as for improvement effectiveness of taste & odor treatment.

• 한국식품영양과학회지
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• 제43권1호
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• pp.128-134
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• 2014

천연 게향을 제조하기 위하여 홍게 농축가공 자숙액($20^{\circ}Brix$)을 원료로 여기에 4종류의 아미노산(proline, glycine, arginine, methionine)과 단당류(fructose)를 선정하여 반응향을 유도하고자 하였다. 4종류의 아미노산과 fructose를 각각 독립변수로 두고 종속변수로는 odor, taste 및 overall acceptance를 두고 중심합성계획법에 따라 반응표면분석법으로 최적 가공조건을 선정하였다. 모델식의 결정계수(R-square)는 odor가 0.88, taste는 0.90, overall acceptance는 0.95였고, 적합결여검증(lack of fit)(P<0.05)에서는 odor(0.01)를 제외하고는 2차식으로의 설계가 유의함을 알 수 있었다(P<0.05). 그러나 odor에서도 결정계수 값이 0.88로서 전체적인 식은 만족할 만하였다. Odor score는 $7.17-0.24[Pro]^2-0.21[Gly]^2-0.21[Arg]^2-0.23[Met]^2-0.27[Fru]^2$의 식으로 나타났으며, 각각 독립변수의 2차항 만이 모두가 유의성(P<0.05)을 나타내었다. 정상점에서의 odor 값은 7.21로 정상점이 최고점이었다. 얻어진 모델식에서의 최적농도는 홍게 농축자숙액($20^{\circ}Brix$)에 proline 0.29 g/100 mL(w/v), glycine 0.63 g/100 mL(w/v), arginine 0.61 g/100 mL(w/v), methionine 0.02 g/100 mL(w/v) 및 fructose 1.07 g/100 mL(w/v)이었으며, 이 조건에서의 실제 관능검사(odor) 값은 7.56이었다.