• 대한한의학원전학회지
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• 제13권1호
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• pp.345-360
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• 2000

I In the rearch of the principle of herb classification based on constitution I have recognised Lee Jae Ma(李濟馬)'s medical thought on the herb. He had believed that herb must be used when needed, also had opposed taking overdose of medicine. And he had prescribed to a patient based on constitution. The results were summerized as follow; 1. In the classification of herb according to constitution, Although Gimilon(氣味論) that empasized in the herbal medicine have had reference value but cannot be absolute classific standard. The medicinal portion of herb was not significant. And through research the past prescription that were qouted by Lee Jae Ma cannot find a meaningful result. 2. Lee Jae Ma denied the tradtional GuiKyung(歸經) theory, and classified into Iung(肺), spleen(脾), liver(肝), kidney(腎). And when he gave medical teatment, he has used the methods of the supplement to weakned organ. 3. On the principle of herb classification based on constitution, Lee Jae Ma had presented general rule that are fragrance(馨), odor(臭), liquid(液), taste(味). Although it had suitable tendency but cannot complitely coinside with the actual. Therefore I interpreted fragrance(馨), odor(臭), liquid(液), taste(味) into the symbol that represent the chief effect. On these conception it's necessary more study.

• 한국식품조리과학회지
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• 제24권6호
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• 한국식품조리과학회지
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• 제17권3호
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• pp.229-236
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• 2001

This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.

• 한국식품조리과학회지
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• 제16권6호
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• pp.663-669
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• 2000

기능성 산형 음료의 산도는 번데기 동충하초 음료가 0.52로 가장 높았으며 감잎과 솔잎음료가 0.19로 가장 낮았다. 산형 음료의 pH는 동충하초 음료가 가장 낮았으며 코코아 음료가 3.12로 가장 높았다. 당도는 코코아 음료가 5.8로 가장 낮았으며 눈꽃 동충하초 음료가 10.3으로 높게 나타났다. 관능검사에서 외관의 색상(color)은 홍차 음료가 6.5로 가장 강하게 나타났으며, 탁도(turbidity)는 코코아가 가장 높았다. 달콤한 향(sweet odor)은 홍차, 감잎차 음료 순으로 높게 나타났으며, 새콤한 향(acidic odor)은 코코아 음료가 6.3으로 가장 강하게 나타났다. 단맛(sweetness taste)은 감잎차 음료가 5.6으로 가장 달다고 평가했으며, 신맛(sourness taste)과 떫은 맛(astringent taste)은 눈꽃 동충하초 음료가 가장 높게 나타났다. 외관(appearance)의 기호도, 향(odor)의 기호도, 맛(taste)의 기호도, 전반적인(overall) 기호도 모두 감잎차 발효 음료가 가장 높은 선호도를 보였으며, 솔잎음료, 쑥 음료 순으로 유의한 차이를 나타내었다(p<.001). 구매의사 면에서도 감잎차 >솔잎 >쑥 음료 순으로 나타나 구매의사가 높았다(p<.001). 색도는 홍차 발효 음료의 명도(L)가 가장 낮았으며, 솔잎 발효음료의 명도(L)가 가장 높게 나타났다. 반면 적색도(a)와 황색도(b)는 홍차발효음료가 가장 높았다. 관능검사와 기호도 항목간의 상관관계에서 달콤한 향, 단맛, 마신 후의 구매의사가 높을수록 선호하는 경향을 보였다. 색도 측정과 관능검사간의 상관관계는 명도가 높을수록 외관의 기호도가 좋았으며, 적색도와 황색도가 높을수록 탁도와 외관의 기호도는 낮게 평가되었다. 이화학적 특성과 관능검사간의 상관관계에서는 pH가 낮을수록 산도는 높을수록 선호도가 낮게 평가되었으며, 당도는 달콤한 향과 정의 상관관계를 보였다. 이상의 결과 감잎차, 솔잎, 쑥 발효음료가 가장 수용도가 높아 기능성 음료로서의 상품화가 가능하겠으며, 음료 제조시 pH가 낮고 산도가 높은 음료는 당을 좀 더 첨가하여 신맛을 감소시킬 필요가 있다고 사료된다.

• 한국식생활문화학회지
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• 제37권6호
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• pp.529-539
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• 2022

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF-60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to "darkness", "soybean odor", "sesame odor", "grains odor", "savory flavor", "sweetness", "black soybean taste", and "moistness". The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to "odor acceptance", "taste acceptance", and "texture acceptance". Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

• 한국물환경학회지
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• 제24권5호
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• pp.598-602
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• 2008

The Daecheong Reservoir is the largest multi-purpose reservoir in the Keum River basin. This water supply is subject to some of the most serious taste and odor (T&O) problems in the region. The intensity of T&O events increased due to eutrophication during the 1990s. In this study, the temporal occurrence of T&O in raw water from the main Daecheong Reservoir and its regulating reservoir was compared using both an instrumental method (CLSA+GC/MS) and threshold odor number (TON) test from April to December 2006. In addition, biofilms on the submerged macrophytes and rocks were analyzed for two typical T&O causing compounds, Geosmin and 2-MIB. The maximum concentration of Geosmin in the main reservoir was almost two times higher than that in the regulating reservoir. Interestingly, 2-MIB was only detected in water samples from the main reservoir. In the case of T&O causing compounds present in the biofilm on the submerged macrophytes and rocks, the regulating reservoir had lower concentrations compared to those of the main reservoir. It was found that both Geosmin and 2-MIB were detected from the biofilms much earlier than from the water samples. This result suggests that the occurrence of T&O compounds in the biofilms could be used as an early warning indicator of an imminent T&O outbreak in the water body.

• 한국식품과학회지
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• 제17권4호
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• pp.304-310
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• 1985

인삼차의 관능적 향미의 성질을 밝히고져 백미삼(白尾蓼)과 홍미삼(紅尾蓼)에서 얻어진 농축 추출액에 당(糖)을 혼합시켜 제조한 백삼차와 홍삼차를 마실 때의 온도와 설탕의 첨가가 향미에 미치는 영향을 조사하였다. 인삼차의 향미를 표현하는 12가지의 묘사를 선택한 뒤 QDA방법에 의하여 백삼차와 홍삼차를 비교한 결과 백삼차는 흙냄새, 마른나무냄새, 아린맛. 쓴맛등이 강하여 전반적인 향미가 홍삼차보다 강함을 보여 주었다. 온도가 증가하면서 냄새는 전반적으로 현저한 증가를 보인 반면 맛은 쓴맛과 아린맛의 증가외에 뚜렷한 변화의 경향을 보여주지 않았다. 한편, 마실 때의 설탕의 첨가는 냄새에 큰 영향이 없었으나 쓴맛, 아린맛. 떫은맛등 전반적인 맛의 감소를 나타내었다.

• 상하수도학회지
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• 제21권1호
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• pp.13-25
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• 2007

The water treatment plants in Seoul Metropolitan Area, which are under Korea Water Resources Corporation(KOWACO)'s management, take water from Paldang Reservoir in Han River System for drinking water supply. There are taste and odor (T&O) problems in the finished water because the conventional treatment processes do not effectively remove the T&O compounds. As part of countermeasures for taste and odor control, KOWACO is planning to introduce advanced water treatment process such as ozone and GAC in near future. This study evaluated the removal characteristics of T&O and dissolved organic matter (DOM) to find design and operation parameters of advanced water treatment processes in a pilot-scale treatment plant. The GAC adsorption capacity for DOC in the two GAC system (GAC and $O_3$-GAC) at an EBCT of 14min was mostly exhausted after 9months. The differency of the removal efficiency of DOC between $O_3$-GAC and GAC increased with increasing operation time because the bioactivity in $O_3$-GAC process was enhanced by post-ozone process. Removal by conventional treatment was unable to reach the target TON(threshold odor number) of 3 but GAC systems at an EBCT(empty bed contact time) of 14 min were able to archive the target with few exception. During the high T&O episodes, PAC as a pretreatment together with GAC could be useful option for T&O control. However, substantial TON removal continued for more than two year (> 90,000 bed volumes). At the spiking of less concentration 26 to 61 ng/L in the influent of GAC systems, GAC absorber and $O_3$-GAC processes could meet the treatment target. The better spike control after 12 and 19 months of operation compared to that after 7 months of operation is a strong indication of biological control. The results presented in this study had shown that $O_3$-GAC process was found to be more effective for T&O control than GAC process. And the main removal mechanism in GAC systems were adsorption capacity and biodegradation.

• 한국연초학회지
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• 제29권2호
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• pp.74-79
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

• 한국식생활문화학회지
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• 제3권1호
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).