• 상하수도학회지
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• 제24권3호
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• pp.307-317
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• 2010

This study was conducted in order to investigate bulk organic matter characteristics and behavior of geosmin and 2-methylisoborneol (2-MIB) during riverbank filtration, which are general surrogates of taste and odor in drinking water. Column studies were used to simulate bank filtration systems. Most of the aliphatic organic matter was removed effectively after soil passage, and it is believed to be polysaccharides according to LC-OCD and F-EEM analysises. Removal efficiencies of geosmin and 2-MIB within the filtration column reached above 95%. It was found that the removal of total dissolved organic matter has a correlation with that of geosmin and 2-MIB in the near of filtration surface (about 50cm).

• 공업화학
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• 제24권5호
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• pp.518-524
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• 2013

본 연구에서는 유전체 배리어 방전 플라즈마를 이용한 상수원의 이취미 및 독성물질 분해에 대하여 조사하였다. 이취미 물질로 지오스민(geosmin)과 2-methyl isoborneol (2-MIB)을 사용하였고, 독성물질로는 microcystin-LR (MC-LR), microcystin-RR (MC-RR), microcystin-YR (MC-YR), 그리고 anatoxin-a를 사용하였다. 플라즈마 반응기의 유입기체에 따른 분해 효율(반응시간 150 s 기준)은 지오스민의 경우 산소(100%) > 건조공기(96%) > 질소(5%) 순이었으며, 2-MIB의 경우에도 산소(100%) > 건조공기(94%) > 질소(2%) 순이었다. 이 결과는 이취미 물질이 주로 플라즈마 방전에 의해 생성된 산화성 성분, 특히 수명이 긴 오존에 의해 분해된다는 것을 나타낸다. 산소를 사용했을 때 지오스민과 2-MIB는 150 s 이내, microcystin류는 10 s 이내, anatoxin-a는 30 s 이내에 모두 분해되었다. 실제 호소수를 사용한 경우 증류수에서보다 이취미 및 독성물질의 분해효율보다 높게 나타났다.

• 한국식품영양학회지
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• 제30권2호
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• 한국지역사회생활과학회지
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• 제13권1호
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• pp.41-49
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• 2002

The purpose of this study is to evaluate the sensory characteristics and the taste components of Korean soybean paste (doenjang) with mushrooms such as Lentinus edodes, Ganoderma lucidum and Phellinus Lentinus. edodes doenjang turned out to have a good taste, odor and color, but Ganoderma lucidum and Phellinus liteus doenjang were worse than control doenjang in the taste, odor and color as well as in sensory evaluation. The contents of amino type nitrogen were higher in Lentinus edodes and Phellinus liteus doenjang than in control doenjang. Of organic acids, succinic acid was the most abundant and Ganoderma lucidum doenjang had a little higher acetic, butyric and propionic acid. Fructose and glucose were detected as free sugar of mushroom doenjang, of which glucose was considerably contained in Ganoderma lucidum doenjang, Total contents of free amino acid were 2.247 ∼ 2.833mg/100g in doenjangs added mushrooms. Glutamic acid and alanine were dominant in mushroom doenjangs.

• 상하수도학회지
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• 제21권1호
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• pp.91-99
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• 2007

It is well-known that the presence of NOM (natural organic matter) in water has a negative effect on removing taste and odor compounds by activated carbon adsorption. Therefore, various means such as enhanced coagulation are applied to reduce the NOM. The presence of taste & odor compounds in drinking water even parts per trillion, is enough to generate customer dissatisfaction. Therefore, the aim of this study was to evaluate carbon usage rate (CUR) for conventional coagulation (CC) and enhanced coagulation (EC) in order to improve the efficiency of adsorption of taste and odor compounds. Also, Effect of CC and EC on molecular weight fraction and the early stage breakthrough of 2-MIB and Geosmin are evaluated. When the enhanced coagulation was adapted for pretreatment for activated carbon adsorption the operation period could be prolonged by 3.5~4 times. CUR for CC was about 2 times greater than CUR for EC and this means that EC has more adsorption capacity than CC. To analyze effect of EC and CC on breakthrough of 2-MIB quantitatively, adsorbed NOM mass was calculated based on unit mass of activated carbon. In the early stage breakthrough of 2-MIB, total adsorbed NOM was 23.72mg/g for CC and 34.56mg/g for EC. Therefore, it is shown that the early breakthrough term of 2-MIB and Geosmin was improved due to increased adsorbability. The low-molecular-weight NOM (500~2000Da) compounds were the most competitive, participating in direct competition with 2-MIB for adsorption site.

• 한국생활과학회지
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• 제8권2호
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• pp.355-362
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• 1999

The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.

• 상하수도학회지
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• 제26권2호
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• pp.219-228
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• 2012

Problems due to the taste and odor in drinking water are common in treatment facilities around the world. Taste and odor are perceived by the public as the primary indicators of the safely and acceptability of drinking water, and are mainly caused by the presence of two semi-volatile compounds-2-methylisoborneol(2-MIB) and geosmin. Conventional treatment processes in water treatment plants, such as coagulation, sedimentation and chlorination have been found to be ineffective for the removal of 2-MIB and geosmin. Pulse UV system is a new UV irradiation system that is a non-mercury lamp-based alternative to currently used continuous wave systems for water disinfection. This study shows pulse UV system to be effective in treatment of these two compounds. Geosmin removal efficiency of UV process alone achieved approximately 70% at 10sec contact time. 2-MIB removal efficiency of UV only process achieved approximately 60% at 10sec contact time. The addition of $H_{2}O_{2}$ 7mg/L increased geosmin and 2-MIB removal efficiency upto approximately 94% and 91%, respectively.

• 한국식품조리과학회지
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• 제19권4호
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• 한국환경보건학회지
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• 제32권4호
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• pp.262-267
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• 2006

DBPs and T&O(taste-and-odor) compounds in drinking water is one of main source to deteriorate water quality. So, these compounds can cause adverse health effects and result in many consumer complaints aesthetically. This experiments carried out to investigate the effect of boiling water on DBPs and T&O compounds in the tap water. THMs and TCM concentration were reduced by 91.3%, 88.9% after 5 min of boiling, respectively. It is certainly, resulted from volatilization of TCM. TCAA concentration decreased when the water was boiled, too. By contrast, the concentration of DCAA was increased with duration time from boiling-point. The reduction of TCAA from the boiled water can be attributed to chemical transformation like decarboxylation. T&O compounds such as geosmin and 2-MIB was effectively removed by boiling of water, resulting in the removal efficiency of 97.1%, 94.4% after 5 min of boiling, respectively.

• 상하수도학회지
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• 제20권6호
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• pp.849-855
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• 2006

Taste and odor (T&O) problems in drinking water supplies caused by eutrophication have become increasingly important because aesthetic qualities are the primary measures by which consumers estimate the quality of their drinking water. In order to overcome T&O problem, it is necessary to early detection method for T&O compounds before these compounds enter to water treatment plant. In this background, a early waming device for T&O compounds was developed and its performance tested under different operating condition. According to the experimental results on the adsorption efficiency of T&O compounds, when the raw water flowrate was 5 mL/min, the optimum stripping time and air flowrate were 5 hrs and 0.5 L/min, respectively. Comparison of activated carbon showed that foreign activated carbon was better than domestic activated carbon in terms of adsorption efficiency.