• 한국연초학회지
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• 제6권1호
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• pp.25-31
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• 1984

The volatile aroma components were isolated from Korean flue-cured tobacco (N.C. 2326) by using a vacuum steam distillation method. Individual aroma components were identified by GCIMS and comparison of gas chromatowaphic retention time with those of the authentic samples. Sensory analysis showed that a vacuum steam-distilled product of Flue-cured tobacco had a typical haylike, floral and fruity aroma. Among 62 compounds identified, major compounds included neophytadiene, benzyl alcohol, ethyl acetate, phenyl ethyl alcohol, ethyl alcohol, ethyl formate, acetic acid, solanone, 2-acetyl pyrrole, $\beta$-ionone epoxide, 2, 4-heptadienal (2 isomers), megastigmatrienone (4 isomers), furfural and total amounts of 13 compounds were about 80%.

• Asian-Australasian Journal of Animal Sciences
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• 제23권1호
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• pp.122-130
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• 2010

Sensory analyses of pork samples from leg muscles of female pigs raised in New Zealand (n = 17) were conducted using trained and untrained Singaporean panelists. The New Zealand pigs included three dietary groups, with one diet including animal products (NZA), and two containing plant products only (NZP & NZP+), with the NZP+ diet containing a supplement (0.614%) containing conjugated linoleic acid (CLA), selenium, and vitamin E. The New Zealand pork was also compared with Indonesian pork as local reference samples (n = 6). Pork samples from the NZA group had the highest score for mutton flavour and aftertaste, and the lowest score for brothy aroma, brothy flavour, meaty flavour, lightness and juiciness by trained sensory panels. Samples from NZP and NZP+ were similar except the NZP+ group had a stronger stale flavour than the NZP group (1.34 vs. 0.57 on a 100-point scale; p<0.05). The first and second functions of a discriminant analysis based on trained-panel scores for 14 attributes accounted for 95.4% of the variance, with function 1 (83.7%) being related mainly to mutton aroma, mutton flavour and aftertaste. Based on a 20-member untrained panel, the NZA pork had the highest mutton aroma and mutton flavour intensities (p<0.01) and aroma and flavour that was less acceptable than that from the NZP group (p<0.05). The acceptability scores of Indonesian pork were not significantly different from those of New Zealand pork, but its scores for mutton aroma and mutton flavour were significantly lower than NZP. Overall acceptability was positively associated with acceptability of aroma (r = 0.906), juiciness (r = 0.888), and tenderness (r = 0.904), but negatively associated with intensities of mutton aroma (r = -0.478) and flavour (r = -0.551).

• 동의신경정신과학회지
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• 제31권4호
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• pp.259-267
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• 2020

Objectives: The purpose of this research was to examine the correlation between aroma preferences and Minnesota Multiphasic Personality Inventory-2 (MMPI-2) subscales. Methods: We analyzed the survey results of the aroma preference test and MMPI-2 from 109 university student samples. The data were analyzed using descriptive analysis, the independent t-test, and Pearson's correlation analysis. Results: 1. Clinical scales of MMPI-2 Hs showed a low positive correlation with lavender; MMPI-2 D with ylang-ylang, thyme, and lavender; MMPI-2 Hy with lavender; MMPI-2 Pd with thyme and lavender; MMPI-2 Mf with clary sage and lavender; MMPI-2 Pa with clary sage and lavender; MMPI-2 Pt with thyme and lavender; and MMPI-2 Sc with thyme and lavender. MMPI-2 D and Si showed a low negative correlation with rosemary; and MMPI-2 Mf, Pt, and Si with rose. 2. Restructured clinical scales RC1 showed a low positive correlation with ylang-ylang and lavender; RC2 with thyme and lavender; RC4 with jasmine; and RC6 with clary sage and lavender. RC2 and RC7 showed a low negative correlation with rosemary; RC4 with peppermint; and RC6 and RC8 with frankincense. Conclusions: According to the result of the aroma preference test, men preferred clary sage and women preferred rose. Peppermint was the most preferred aroma, while Roman chamomile was the least preferred aroma.

• Food Science and Biotechnology
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• 제14권2호
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• pp.238-241
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• 2005

Aroma-active compounds were evaluated from salt-fermented anchovy sauce by solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) based on sample dilution analysis (SDA). SPME extract from carboxen/polydimethylsiloxane (CAR/PDMS) fiber was the most similar to the original odor of salt-fermented anchovy sauce used for this experiment, followed by divinylbenzene/CAR/PDMS (DVB/CAR/PDMS) fiber. Because salt-fermented anchovy sauce contains 23% NaCl, NaCl concentration of diluent was considered when salt-fermented anchovy sauce was serially diluted. Linear relationship between GC response and sample concentration was observed when diluted with 23% NaCl solution, whereas not observed when diluted with deodorized distilled water. Eleven and 16 aroma-active compounds were detected by SPME-GC-O based on SDA using CAR/PDMS and DVB/CAR/PDMS fibers, respectively. Butanoic acid and 3-methyl butanoic acid showed the highest ${\log}_2SD$ factors for CAR/PDMS and DVB/CAR/PDMS fibers. Dimethyl trisulfide, methional, trimethyl amine, 1-penten-3-ol, and acetic acid were also detected as potent aroma-active compounds.

• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 한국식품영양과학회지
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• 제16권4호
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• pp.333-336
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• 1987

한국산 양송이버섯의 생것과 가열한 것의 향기성분을 GC, GC-MS를 이용하여 분석한 결과는 다음과 같다. 1) 생양송이에서는 향기성분 13종을 동정하였으며 이들중 1-octen-3-ol이 73.13%로 가장 많았고 2-octenol 7.44%, 3-octanone 3.09%, 3-octanol 1.42%로 전체의 85.08%를 차지하였다. 2) 가열중인 것에서도 13종을 동정할 수 있었으며 역시 1-octen-3-ol이 68.86%로 가장 많았으며 2-octenol이 8.42%, 3-octanone 3.75%, Benzyl alcohol 3.23%, 3-octanol 1.97%로 전체의 86.23%를 함유하였다.

• 한국임상보건과학회지
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• 제4권1호
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• pp.510-521
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• 2016

Purpose. The aim of this study was to provide Aromatherapist with analysis of correlation between MBTI personality type and scent preference of natural aroma essential oil in university students. Methods. Data was analyzed by students whom participated in the research on the scent preference of natural aroma essential oil of students from m university who accomplished to MBTI personality survey. Results. As a result, the introverted personality types more liked Peppermint and felt more intensive scent than extroverted personality types did(p=0.006). Extroverted personality types recognized Neroli as feminine scent(p=0.034) and introverted personalty types recognized Frankincense as feminine scent(p=0.045). Extroverted personality types felt that Juniper berry is exciting scent(p=0.036) and that Rosemary(p=0.044) and Lavender(p=0.030) are eco-friendly scent. And introverted personality types relatively less did than extroverted personality types. Conclusions. This study is to get a basic data of aroma preference of university students by looking into the influence that MBTI personality type affect natural aroma preference and to use this data for ease off school stress and job seekng stess and counsel the students.

• 한국식품과학회지
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• 제28권2호
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• pp.226-231
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• 1996

복숭아 펄프를 serum-pulp방법에 따라 serum과 불용성 펄프로 분리하고 serum만을 농축하면서 초기에 발생하는 증기를 회수하여 방향성분 획분으로 사용하였다. 농축 복숭아 펄프는 농축 serum, 불용성 펄프와 회수한 방향성분을 흔합제조하여 전체적으로 2배 농축하였다. 농축 복숭아 펄프의 향기성분은 DHC법으로 추출하여 GC와 GC/MS로 분석하고 관능검사한 결과 10%회수된 방향성분 획분을 첨가하는 것이 우수한 향기성분을 유지하는 고품질의 농축 펄프를 생산하는데 적합한 조건으로 나타났다.

• 한국식품과학회지
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• 제48권2호
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• pp.122-127
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• 2016

아사이베리의 특징적인 향기성분을 동정하기 위하여 SAFE와 LLCE를 이용하여 추출하고 GC-MS와 GC-O로 분석하였다. 아사이베리에서 공통적으로 동정된 휘발성 향기성분은 2-phenylethanol, (Z)-3-hexenol과 benzyl alcohol 등으로 함량이 높았으며 8-hydroxy linalool과 maltol은 LLCE에서 높은 함량을 나타내었다. 아사이베리의 휘발성 향기성분은 알코올류가 가장 함량이 높았으며 아사이베리의 중요한 휘발성 향기성분이라고 생각된다. 아사이베리의 향 활성 화합물 중 ${\beta}-damascenone$은 SAFE에서 $log_2FD=4$와 LLCE에서 $log_2FD=1$을 나타냈으며 장미향과 베리향 특성을 나타내어 아사이베리의 특징적인 향에 기여하는 중요한 화합물이라 생각된다. 또한 trans-linalool oxide, (Z)-3-hexenol과 2-phenylethanol 등이 아사이베리의 향 활성 화합물로 동정되었다.

• Food Science and Biotechnology
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• 제14권4호
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• pp.450-455
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• 2005

This study was conducted to determine firstly the composition of the essential oil from fresh changpo (Acorus calamus var. angustatus Bess) roots quantitatively and qualitatively by use of two internal standards, and secondly volatile compounds which are primarily responsible for the aroma of changpo roots. Simultaneous steam distillation and extraction method was used for essential oil extraction, and aroma extract dilution analysis (AEDA) and sniffing test by gas chromatography/olfactometry (GC/O) were used to detect the characteristic impact odorants. According to the instrumental analysis of changpo root essential oil, cis, trans-famesol (47.56 mg/kg of fresh wt), octanoic acid (23.73 mg/kg of fresh wt), trans-2-dodecenal (20.28 mg/kg of fresh wt) and trans, trans-farnesol (13.81 mg/kg of fresh wt) were the most abundant compounds. Geranyl acetate, trans-nerolidol and trans, trans-farnesyl acetate were evaluated as the characteristic impact odorants of changpo roots from results of AEDA and sniffing test. Especially, geranyl acetate was considered as the most similar odor component to changpo roots by organoleptic evaluation with GC/O.