• Journal of Korea Society of Digital Industry and Information Management
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• v.4 no.3
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• pp.85-90
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• 2008

Recently, with the sensor technology, research about the electronic nose system which imitated the olfactory organ are being pushed actively. But, in case of general electronic nose system, an aroma is measured at the laboratory space where blocked external environment and is analyzed a part of measured data. In this paper, we propose the system which can measure and recognize an aroma in natural environment. We propose the Entropy algorithm which can detect the sensor reaction section among the continuous detection processing about an aroma. And we implement the aroma recognition system using the PCA(Principal Components Analysis) and K-NN(K-Nearest Neighbor) about the detected aroma. In order to evaluate the performance, we measured the aroma pattern, about 9 aroma oil, 50 times respectively. And we experimented the aroma detection and recognition using this. There was an error of 0.2s in the aroma detection and we get 84.3% recognition rate of the aroma recognition.

• Journal of the Korean Home Economics Association
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• v.25 no.1
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• pp.59-67
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• 1987

It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.478-483
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• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.

• Journal of the Korean Society of Fashion and Beauty
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• v.2 no.2 s.2
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• pp.81-92
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• 2004

This paper examined the utilization pattern of aroma-therapy and relating factors after visiting about 100 skin-care shops registered to the Central Estheticism's Association in Daegu.Kyungbuk areas, in 200. This questionnaire survey was put into practice from September 1st to September 30th, 2003 for one month, study subjects were 643 skin-care-shop users. As for the experience of Aroma-use. while 85.4% of respondents experienced Aroma-use or has been using Aromat, 14.6% had no experience of Aroma-use. As for average frequency of Aroma-use, 32.8% used Aroma one time a week,23.7% everyday, 20.4% one time a month, 12.0% 3 times a week, 11.1% 2 times a week. As for the route of getting information on aroma, 49.5% of Aroma users got the information in skin-care-shop, 28.6% from mass-media such as internet, TV, newspaper, magazine. Regarding the type of preference aromas, 65.4% answered Lavender, 35.3% Rosemary, 35.2% Peppermint, 25.5% Rose, 23.7% Tea tree, 21.1% Jasmin, 19.5% Lemon. As for purposes of Aroma-use, 36.8% answered problematic-skin-control & fatness-control, 33.5% stress-relaxation, 14.8% physical-symptom-relaxation, 12.4% muscle-relaxation, 2.6% other purposes.

• Journal of Oriental Neuropsychiatry
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• v.17 no.1
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• pp.121-127
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• 2006

Objective : As this is a quasi-experimental study by the post-test design for a nonequivalent control group, it was attempted to verify the effect of massage using aroma oil on whether or not the normal vaginal delivery of primiparous mothers. Methods : As for the experimental treatment, it applied the aroma oil massage to the experiment group when the cervical dilatation was $4{\sim}5cm$, and as for the data analysis, it conducted the significance test using the program of SPSS 12K for Windows, with Chi-square test $(X^2)$ and t-test. Results : The experiment group that carried out the aroma massage therapy, was high in the cases of normal vaginal delivery(P<0.05), compared to the control group that did not carry out the aroma massage therapy. Conclusion : The experiment group, which received the aroma massage therapy, had significant difference in the cases of normal vaginal delivery, compared to the control group that did not receive the aroma therapy, thus the aroma massage therapy is thought to be a nursing-intervention plan, which can be usefully applied as to the primiparous mothers aiming at normal vaginal delivery.

• Journal of East-West Nursing Research
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• v.19 no.1
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• pp.7-14
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• 2013

Purpose: The purpose of this study is to compare the effect of aroma hand massage with hand massage without aroma on well-being of hospice patients. Methods: The design of this study is a quasi-experimental design. Data collection was conducted from May to December, 2012. Sixteen subjects were participated in the experimental group (aroma hand massage) and thirteen were paticipated in the control group (hand massage without aroma). The essential oil for aroma therapy was composed with 1% of Lavender and Bergamot. The aroma hand massage for the experimental group and hand massage for the control group were provided at 9 pm once a day for five days in a row. Subjects' characteristics and well-being were measured. To test the effect of aroma therapy a t-test was used with SPSS WIN 18.0. Results: There was no difference on well-being between aroma hand massage only group and hand massage group (t=1.90, p=.068). Conclusion: To develop aroma therapy to improve well-being for hospice patients, does not show that hand massage with aroma oil is superior them hand massage only for hospice patients. we recommend further studies to consider patients' preferences to aroma essential oil, aroma concentration and the time to provide aroma therapy need to be assessed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.28 no.1
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• pp.166-185
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• 2002

Aroma oils extracted from the natural material have antibacterial, antivirus, antiinflammatory, and preservative effect. The preserve efficacy testing between aroma oils and parabens as an artificial preservative had been performed and then it had been suggested that aroma oil was possibile to apply to the cosmetics. Aroma oils were pine, rosemary, lemon and eucalyptus, and parabens were methylparaben, blitylparaben. Antiseptic concentrations of aroma oils and parabens having 0.0, 0.1, 0.2, 0.4, 0.8, 1.0wt% were tested respectively. Escherichia coil(ATCC No.8739), Pseudomonas aeruginosa(ATCC No. 9027) which are gram-negative and Staphylococcus aureus (ATCC No. 6538), Bacillus subtilis(ATCC No. 6633) which are gram-positive were used as the test organisms. Disk paper and broth dilution methods were used as the methods of preservative efficacy testing. The antibacterial activity of aroma oils and parabens for gram-positive were better than that for gram-negative. For the antibacterial activity aroma oils were better than parabens. Among the aroma oils, rosemary and pine having superior antibacterial activity were selected and blended to illuminate if there is any synergy, There was synergical effect and optimum ratio of aroma blend is 3 : 1(rosemary pine) in this study.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.603-608
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• 2009

In this study, "Hongro" apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of $25^{\circ}C$. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers' acceptance of new varieties of apples.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.649-658
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• 2020

This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-corn-like. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.935-941
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• 2010

Fragrance(aroma) have many effects on body. Recently, aromatherapy was used to treat dementia, atopicdermatitis, alopecia areata, perineal disease, lymphatichydrops, and articularrheumatism. And people are interested in physical and mental effects of aroma, especially in mental. People empirically have been known the effects of aroma on soul and used aroma in life from long ago. They have had a meditation and had a sacrificial rites burning incense. Scholars also burned incense when reading books or tasting tea. Until now, there is no physiological study about recognition process and effects of aroma on body, but only many clinical studies using aromatherapy. Fragrance(aroma) is different from smell and good flavors of herbs. And it goes through nose and has effects on body in harmony on So-mun(素問). Also flavors of herbs are spreaded ki of herbs and have many effects on body. Aroma coming through the nose is recognized by co-operation of five-viscera(五臟), especially heart and lung. The nose and pectoral qi(宗氣) are related with lung. The lung opens into the nose, reflect its physiological and pathological conditions. Pectoral qi(宗氣) is the combination of the essential qi derived from food with the air inhaled, stored in the chest, and serving as the dynamic force of blood circulation, respiration, voice, and bodily movements. Because of the heart-spirit(心神), Heart is the organ can recognize the aroma, although the nose is the first organ of receiving aroma. Five spirits(五神: ethereal soul(魂), spirit(神), ideation(意), corporeal soul(魄), will(志)) and seven emotions(七情: joy(喜), anger(怒), anxiety(憂), thought(思), sorrow(悲), fear(恐), fright(驚)) are rerated with five-viscera(五臟) and essence-spirit (精神) processing steps and express of emotions. And aroma effects on five-viscera(五臟). So aroma have many effects on body, especially mentally.