• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.405-410
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• 2002

Rice wine was prepared with medicinal plants or plant extracts to obtain a value added nutritious alcoholic tonics. Powders of ten medicinal plants (PTM) or aqueous extracts prepared from them (ATM) were added during the initial stage of fermentation. Aroma compounds of rice wine (control) and wines containing PTM or ATM were isolated by liquid-liquid continuous solvent extraction (LLCSE) and analyzed by gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). Desirable aroma compounds: acetaldehyde (sweet, ethereal), benzaldehyde (sweet, fragrant), ethyl acetate (sweet) and ethyl octanoate (sweet, ethanolic) had the highest log$_3$-flavor dilution (FD) factors in ATM. Results of sensory evaluation demonstrated that intensities of undesirable aroma attributes, such as koji and yeasty notes in control, and raw medicinal herb notes in PTM, were lowest in wine with ATM. Wines made with ATM had the most attractive aroma attributes among the three different traditional Korean medicinal wines.

• 한국식품영양과학회지
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• 제28권2호
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• 한국식품영양과학회지
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• 제28권2호
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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.

• 생명과학회지
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• 제5권2호
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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.

• 생명과학회지
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• 제5권2호
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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.

• 한국축산식품학회지
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• 제32권4호
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• pp.467-475
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• 2012

본 연구는 녹차 추출물의 첨가 수준(0 ppm, 400 ppm, 800 ppm 및 1,200 ppm)이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향을 구명하고자 실시하였다. 시료는 $24^{\circ}C/RH$ 89%에서 pH 4.9까지(17시간) 발효시킨 후 $10^{\circ}C/RH$ 75-80%에서 6일간 건조시켰다. 젖산균수와 pH는 최종 6일째에 각각 7.5-7.7 Log CFU/g sausage 및 4.30-4.33이었으며, 녹차 추출물의 첨가 수준에 따른 차이가 없었다. TBARS(2-thiobarbituric acid reactive substances) 함량은 첨가 수준이 증가함에 따라 현저하게 억제되었다. 명도($L^*$)와 적색도($a^*$)는 녹차 추출물의 첨가에 의해 숙성 중 감소되었으며, 황색도($b^*$)는 증가되었다. 전자코(electronic nose)에 의한 향기 패턴은 첨가구들과 대조구간에 뚜렷한 차이를 보였다. 따라서 녹차 추출물의 첨가 수준의 증가는 김치 발효 소시지의 지방산화 안정성을 향상시켰다. 또한 첨가 수준과 관계 없이 녹차 추출물은 색깔 안정성을 저하시키고, 젖산균의 생장에 영향을 미치지 못하였으나, 향기를 변화시켰다.

• 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.

• 대한가정학회지
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• 제43권2호
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2005년도 춘계학술발표논문집
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• pp.287-289
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• 2005

Repellent effcacies of two natural aroma compounds. citronella and citronellal, against mosquitoes were evaluated both in field and in vitro. In vitro, the experiment was conducted with three controlled bands impregnated with $30\%$ citronella extract, $15\%$ citronella extract and $30\%$ citronellal extract, and with band impregnated $30\%$ citronella in field. Raw data was obtained by the means of counting numbers bitten by mosquitoes per unit time, namely human bait method. Comparative repellent efficacies of above three controlled bands were calculated at $86\%$, $73\%$, and $78\%$, respectively in vitro, and $80\%$ in field, showing high repellent effectiveness against mosquitoes. This estimation was also confirmed by t-test compared between control group and each experimental group.

• 한국산학기술학회논문지
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• 제11권1호
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• pp.402-408
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• 2010

21세기에, 사람들은 심리적, 사회적, 환경적 자극에 의해 많은 스트레스를 경험한다. 스트레스가 지나치면 문제가 될 수 있고 결국 질병을 불러오게 된다. 족욕은 발부터 몸을 따뜻하게 해주고 혈액순환과 자율신경계를 조절한다. 이 연구는 아로마 오일과 발효추출물과 함께 족욕이 입시를 준비하는 수험생의 스트레스와 피로에 미치는 영향을 알아보기 위한 것이다. 실험기간은 2009년 3월 30일부터 4월 18일까지 20일간 천안 C여고 고3 수험생을 대상으로 싸주아리쑥 발효추출물 입욕제를 넣은 족욕 그룹 실험군 1과 아로마 오일 중 그레이프프루트, 사이프러스, 시더우드를 블렌딩한 족욕 그룹 실험군 2, 무 처치를 한 족욕 그룹 대조군으로 나누워 각각 7명씩 연구 대상자로 선정하였다. 신체적, 심리적 스트레스의 차이는 발효추출물군의 경우 1.23, 1.09의 감소효과가 있었고, 아로마군의 경우 0.71, 0.63의 감소효과가 있었으나 대조군의 경우 0.03, 0.02의 감소효과를 나타내어 발효추출물이나 아로마를 통한 족욕이 대조군에 비해 신체적 스트레스가 낮게 나타났다(p<.01). 피로도의 차이는 발효추출물군의 경우 1.27의 감소효과가 있었고, 아로마군의 경우 0.77의 감소효과가 있었으나 대조군의 경우 0.03의 감소효과를 나타내어 본 연구에서 적용한 발효추출물이나 아로마를 통한 족욕이 대조군에 비해 피로도가 낮게 나타났다(p<.01). 발효추출물군(M=3.71)의 경우 족욕 후 만족도가 가장 높은 것으로 나타났고, 아로마군(M=3.28), 대조군(M=2.22)순으로 나타났으며, Duncan의 사후검정결과 실험군과 대조군간 통계적으로 유의한 차이가 있는 것으로 볼 수 있다(p<.01). 이상의 연구결과를 통해 볼 때, 입욕제에 따른 족욕이 입시로 인한 스트레스, 피로도 감소에 매우 효과적인 것으로 사료된다.