• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.33 no.3
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• pp.162-170
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• 2020

Objectives : This study is to report a case of Verruca vulgaris in a paediatric patient, treated with korean medicine, primarily focused on Aroma Therapy by Tea Tree Oil(Melaleuca Alternifolia). Methods : A 12-year-old female patient was treated with herbal medicine, Aroma therapy using Tea tree oil due to periungual and plantar warts. photographs of lesions and VAS were used to evaluted the changes in symptoms. Results : The herbal medicine was performed only for first 7Days due to refusal of the patient. So, the patient was treated by only aroma therapy using tea tree oil for about 9 months. After the treatment, the lesions of the patient showed complete clearence and there was no relapse. Conclusions : This case suggests that Korean medicine, especially aroma therapy using tea tree oil is an effective treatment for Melaleuca Alternifolia.

• Journal of Life Science
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• v.5 no.2
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• pp.20-20
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• 1995

The aroma components of commercial green teas picked inAugust were collected and identified. The extract of aroma compounds in green tea were accoimplished by a modified rotary evaporation. The concentrated wxtracts were analyzed and identified by GC and GC-MS. In GC analysis, T$_{R}$ value of GC represented bt KI value which standardized. The most abundant components of green teas picked in August were 1-Penten-3-ol, trans, trans-2, 4-heptadienal, linalool, $\beta$-ionone and nerolidol.

• Journal of Life Science
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• v.5 no.2
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• pp.76-80
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• 1995

The aroma components of commercial green teas picked inAugust were collected and identified. The extract of aroma compounds in green tea were accoimplished by a modified rotary evaporation. The concentrated wxtracts were analyzed and identified by GC and GC-MS. In GC analysis, T$_{R}$ value of GC represented bt KI value which standardized. The most abundant components of green teas picked in August were 1-Penten-3-ol, trans, trans-2, 4-heptadienal, linalool, $\beta$-ionone and nerolidol.

• Journal of Life Science
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• v.22 no.2
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• pp.192-199
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• 2012

This study investigated the effects of Lavandula angustifolia (L. angustifolia) aroma on the brain electrical activity evaluated by electroencephalogram (EEG) in female adults with sleep disorders. The subjects were 28 healthy female adults and their sleep disorders were classified by the Pittsburgh Sleep Quality Index. EEG electrodes were attached at the frontal (F3, F4), temporal (T3, T4), occipital (O1, O2), parietal (P3, P4), reference, and ground regions according to the International 10-20 system. Subjects were exposed to the L. angustifolia aroma for 3 min. Results showed that L. angustifolia aroma decreased the occipital and parietal alpha powers, and increased the frontal theta power and occipital beta power in subjects with good sleep quality. On the other hand, L. angustifolia aroma increased the theta power in the all cranial regions after aroma treatment in subjects with poor sleep quality. In conclusion, L. angustifolia aroma diminishes a state of wakefulness in the brain and helps individuals to fall asleep. Therefore, L. angustifolia aroma may have beneficial effect for female adults with sleep disorders.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.122-127
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• 2016

The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. ${\beta}-Damascenone$ (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was ${\beta}-damascenone$.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.342-347
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• 1999

Kiwifruit pulp was separated into insoluble pulp and serum by centrifugation at 14,000 rpm for 10 min. The serum portion was concentrated at $30{\sim}50mmHg\;and\;50{\sim}55^{\circ}C$ with aroma recovery. Vapor generated at the early stage of vacuum evaporation was condensed and taken as aroma fractions: $E-I\;(0{\sim}10%),\;E-II,\;(10{\sim}20%)$. The volatile flavor compounds in kiwifruit pulp were collected by dynamic headspace technique and analyzed by GC and GC/MSD. The yield of serum separated from kiwifruit pulp was 70.1% and insoluble pulp fraction contained aroma compounds more than that of the serum. Twenty-six aroma compounds, including (E)-2-hexanal and ethyl butanoate were detected. The efficiency of the aroma recovery was reduced as the recovery time was extended, as indicated by the less peak numbers and kiwifruit areas of aroma fractions.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.2
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• pp.365-372
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• 2011

The purpose of this study was to identify the effects of aroma hand massage and hand massage on sleep disturbance and depression in hospitalized elderly patients. The study was performed using a nonequivalent control group pretest-posttest design. The data was collected by using questionnaires and the measured values from 1 June to 31 August, 2006. The subjects who were admitted to the B Medical Center Hospital in Busan. A total of 40 subjects were selected : 20 in the experimental group and 20 in the control group. The aroma hand massage was administered to the experimental group, and hand massage was given to the control group. The experimental group were applied the aroma hand massage executed by methods such as effleurage, circling, pressing, etc. to both hands using a solution diluting six drops of lavender oil, and bergamot oil, 3% in jojoba oil 20 cc. In the experimental group, aroma hand massage was given for 10 minutes, three times a week, during 2 weeks. The control group receiving the hand massage was given the massage for 10 minutes every two days for 2 weeks. The result of the study are as follows : 1) The first hypothesis : "The Experimental group would have a higher degree of sleep score than the control group" was supported(F=31.798, p=p<0.001). 2) The second hypothesis : "The Experimental group would have a lower degree of depression score than the control group" was supported(F=21.743, p<0.001). Aroma hand massage is an effective nursing intervention for decreased sleep disturbance and depression. Therefore, aroma hand massage by nursing intervention is strongly recommended for improving psychological and physiological functions in hospitalized elderly patients.