• 동아시아식생활학회지
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• 제16권6호
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• Journal of Ginseng Research
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• 제41권1호
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• pp.85-95
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• 2017

Background: American ginseng (Panax quinquefolius L.) and Asian ginseng (Panax ginseng Meyer) products, such as slices, have a similar appearance, but they have significantly different prices, leading to widespread adulteration in the commercial market. Their aroma characteristics are attracting increasing attention and are supposed to be effective and nondestructive markers to determine adulteration. Methods: The aroma characteristics of American and Asian ginseng were investigated using gas chromatography-mass spectrometry(GC-MS) and an electronic nose (E-nose). Their volatile organic compounds were separated, classified, compared, and analyzed with different pattern recognition. Results: The E-nose showed a good performance in grouping with a principle component analysis explaining 94.45% of variance. A total of 69 aroma components were identified by GC-MS, with 35.6% common components and 64.6% special ingredients between the two ginsengs. It was observed that the components and the number of terpenes and alcohols were markedly different, indicating possible reasons for their difference. The results of pattern recognition confirmed that the E-nose processing result is similar to that of GC-MS. The interrelation between aroma constituents and sensors indicated that special sensors were highly related to some terpenes and alcohols. Accordingly, the contents of selected constituents were accurately predicted by corresponding sensors with most $R^2$ reaching 90%. Conclusion: Combined with advanced chemometrics, the E-nose is capable of discriminating between American and Asian ginseng in both qualitative and quantitative angles, presenting an accurate, rapid, and nondestructive reference approach.

• 한국식품과학회지
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• 제34권5호
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• pp.862-866
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• 2002

분말상태의 인삼속 식물들의 품종 및 원산지를 판별하기 위하여 SAW 센서가 내장된 PHGC를 이용하여 향기 패턴을 분석하였다. 한국 백삼을 1로 기준할 때 전체적인 Rt에 대한 frequency pattern의 면적비는 화기삼 $0.248{\sim}0.871$, 전칠삼 $0.030{\sim}0.674$, 중국산 백삼 $0.005{\sim}0.212$ 범위로 나타났다. 분명한 차이를 나타내는 몇 개의 특정 향기성분의 면적비를 보면 $Rt_{20.02}$에서 한국산 백삼 1일 때, 중국산 백삼 0.212, 화기삼 0.343, 전칠삼 0.065이었다. 또한 $Rt_{21.70}$과$Rt_{24.90}$에서 검출되는 향기성분의 면적비도 품종간의 차이가 뚜렷하였다. 한국산 백삼과 중국산 백삼에서 검출된 Rt_26.15 향기성분의 면적비는 각각 1과 0.185로 나타나 원산지간의 차이도 분명히 나타났다. $Rt_{26.15}$의 향기성분은 화기삼과 전칠삼에서는 검출되지 않았다. Frequency pattern, derivative pattern을 Vapor $print^{TM}$을 사용하여 도형화하여 비교한 결과 한국 백삼(Korean Panax ginseng C.A. Meyer), 화기삼(미국삼, 서양삼, Panax quinquefolium L.), 전칠삼(Panax notoginseng F.H. Chen), 중국산 백삼(Chinese Panax ginseng)은 서로 다른 패턴을 보여주어 품종간의 차이는 물론 원산지의 차이도 뚜렷하게 나타났다.

• 한국식품과학회지
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• 제25권2호
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• pp.136-141
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• 1993

본 연구에서는 우유에 탈지분유 또는 4종의 곡류(쌀, 보리, 밀, 옥수수)를 각각 첨가하고 젖산균(Lactobacillus acidophilus KCTC 2182)으로 발효하여 호상의 요구르트를 만든 후, 곡류의 첨가가 요구르트에서 생성되는 휘발성 향기성분의 종류와 함량에 미치는 영향을 조사하였다. Gas chromatograph를 사용하여 호상요구르트의 휘발성분을 분석한 결과, acetaldehyde, acetone, ethanol, diacetyl, butanol 및 acetoin의 6가지 취발성분이 탐지되었으며, 이 중에서 젖산균 발효에 의하여 생성된 것은 acetaldehyde, ethanol, diacetyl 및 acetoin 이었다. 곡류 첨가에 의하여 요구르트의 휘발성 향기성분의 전체적인 패턴에는 큰 변화가 없었다. 우유요구르트의 발효과정에 일어나는 휘발성 향기성분의 경시적인 변화를 보면, 젖산균 발효로 생성된 성분 가운데 acetoin과 ethanol은 발효 6시간까지 급격하게 증가한 후 그 이후에는 완만하게 증가하였고, diacetyl은 6시간까지 급격히 증가한 후 그 후부터는 감소하였으며, acetaldehyde는 발효 18시간부터 생성되기 시작하였다.

• 성인간호학회지
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• 제20권6호
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• pp.941-949
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• 2008

Purpose: This study was conducted to describe the effects of aroma inhalation on sleep and fatigue in night shift nurses. Methods: The research design was one group pre-posttest design. The subjects were 17 night shift nurses who work at neurosurgery intensive care unit of K hospital of C university in Seoul. During three consequent night shifts, the participants were worn the Actigraph to measure the sleep pattern on their wrist since their first night shift work. The quality of sleep and fatigue was measured by survey when they awoke at 6 pm after second night shift work. And these measures were repeated during the night shifts in second and third week. Aroma inhalation was applied before going to bed after finishing each night shift work during second and third week. SPSS 12.0 program was used for data analysis. Results: There were no statistically significant differences in sleep latency and total sleeping time. However, significant differences were found in the sleep efficiency, awakening number, sleep quality, subjective symptom and intensity of fatigue. Conclusion: These results showed that aroma inhalation had positive effects on the pattern and quality of sleep and reducing fatigue in night shift nurses.

• 한국식품과학회지
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• 제28권1호
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• pp.15-18
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• 1996

국내외 시판되고 있는 roasted and ground 커피 20종에 대해서 맛에 영향을 미칠 수 있는 이화학적 성분을 분석하였다. 신맛이 강한 R & G 커피의 평균 pH는 5.02, TA는 3.98, 배전색도는 54.7이었으며, 신맛이 약한 R & G 커피의 평균 pH는 5.40, TA는 2.27, 배전색도는 34.6으로 향기성분중 2-methylfuran은 커피의 거친맛(harshness)과 관계하며 배전정도가 강할수록 눈에 띄게 증가하였으므로 이들 관계는 측정치에서 산출된 회귀식 Y=4.45-0.06 X에 의해서 이 관계를 71.2%정도 설명할 수 있다.

• 한국식품과학회지
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• 제31권2호
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• pp.314-321
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• 1999

새로이 개발되어 식품과학 분야에 도입되기 시작한 conducting polymer로 구성된 32개의 센서를 장착한 전자코를 이용하여 감식초의 농축시 향기성분의 변화를 측정하고 그 데이터를 관능검사와 비교 분석하여, 감식초의 향기성분 분석에 전자코의 활용가능성 여부를 알아보았다. 관능검사와 유기산 분석결과는 감식초 농축액들간의 농축정도에 따른 향기성분 및 유기산 함량의 변화와 차이를 분명히 나타내고 있었으나, conducting polymer로 이루어진 32개의 센서 array가 장착된 전자코는 감식초의 농축 정도에 따른 향기 성분의 패턴 변화를 감지하지 못하고 모두 같은 패턴으로 나타내주고 있어서 conducting polymer 센서가 장착된 전자코는 감식초의 향기성분 분석에는 적합하지 않은 것으로 판단된다.

• Journal of Korean Biological Nursing Science
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• 제7권2호
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• pp.17-30
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• 2005

The purpose of this study was to investigate the effects of aroma therapy and foot reflex massage on stress, depression, and sleep pattern of institutionalized elderly. The design of this study was non-equivalent control group pre-posttest design. The data were collected from February 24 to April 9 of 2005. Fifty-one elderly were divided into two groups, 26 institutionalized elderly for the experimental group and 25 institutionalized elderly for the control group. The experimental group underwent aromatherapy and foot reflex massage two days per week(40 minutes per session} over five weeks period. Stress(subjective stress and serum cortisol level), depression, and sleep pattern were assessed in both groups before and after intervention. Five weeks after intervention were spended, the experimental group was again assessed. Five weeks without intervention were spended, the control group was again assessed. The data were analyzed by the statistical program SPSS WIN 12. The results of this study were as follows; $\cdot$ Stress of the experimental group with the intervention was significantly lower than that of the control group. $\cdot$ Depression of the experimental group was significantly lower than that of the control group. $\cdot$ Sleep pattern of the experimental group was significantly higher than that of the control group. In conclusion, the aroma therapy and foot reflex massage program had positive effect on Institutionalized elderly's on stress(subjective stress and serum cortisol level), depression, and sleep pattern.

• 한국식생활문화학회지
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• 제12권2호
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• pp.173-182
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• 1997

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

• 한국포장학회지
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• 제23권2호
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• pp.89-95
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• 2017

전 세계적으로 커피 시장이 매년 커지고 있고 이에 따라 커피 포장지의 수요 역시 증가하고 있지만 제품에 직접적으로 접촉하게 될 씰란트 층에 사용되는 PE 재질과 PP 재질이 커피 향에 미치는 영향에 대한 연구는 부족한 실태이다. 본 연구에서는 전자코(Electronic nose)와 기체크로마토그래피와 질량분석기(GC/MS)를 이용하여, PP와 PE 재질의 파우치에 커피를 담아 향기 패턴과 향 물질의 변화를 연구해 보았다. 저장기간에 따른 휘발성분 분석 결과, 커피의 향기 성분 분석에 적합한 지표 물질은 pyridine이었다. 추가적으로 온도($4^{\circ}C$, $25^{\circ}C$ and $40^{\circ}C$)와 탈산소제의 유무에 따른 향기 패턴 변화 역시 관찰하였다. 그 결과, 미미하게나마 PP계열 포장재가 PE계열 포장재보다 보향성이 좋았으나 재질에 의한 성능의 변화는 거의 없다는 결과를 얻었다. 오히려 재질보다는 온도에 의한 향기 패턴 변화가 지배적이었다. 냉장 유통($4^{\circ}C$)이 가장 좋은 보관 온도였고 짧은 기간 내에 판매가 이루어지는 것이 이상적이다.