• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.743-752
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• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Korean Journal of Health Education and Promotion
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• v.31 no.3
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• pp.63-72
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• 2014

Objectives: This is an experimental study that attempts to define the effect that self-aromatherapy massage has on depression and satisfaction with life of depressed college students. Methods: Of the total 41 participants, 21 were designated as the experimental group and 20 as the control group. The participants were subject to massages; lavender, sweet orange, mandarin, rosewood, and bergamot aromas diluted to the concentration of 2% in jojoba oil, the carrier oil, were used on the experimental group, and only jojoba oil was used on the control group. Self-aromatherapy massages were conducted for 10 minutes per session, 3 times a week in alternating days, in a period of 2 weeks, and the depression points and satisfaction with life scale were measured before and after massages. Results: This study revealed that there was a statistically significant decrease of depression points in the experimental group, and that there was no significant difference of life satisfaction in both groups. Conclusions: Thus, it is thought self-aromatherapy massages could be used as a practical method of self-mediation that alleviates depression in depressed college students.

• Journal of Preventive Medicine and Public Health
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• v.50 no.5
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• pp.336-346
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• 2017

Objectives: To characterize the usage patterns of new types of tobacco products (NTTPs) to develop effective strategies for the regulation of NTTPs in Korea. Methods: We conducted focus group interviews to identify the NTTP usage patterns of research subjects. The NTTPs were limited to electronic cigarettes (e-cigarettes), waterpipe tobacco, and rolling tobacco. We categorized 30 research subjects into 4 groups. The ecigarette group was divided into adult and adolescent groups. Each group contained 7-8 subjects. An interview lasting approximately 2 hours was conducted with each group. Results: Ninety percent of NTTP users used an NTTP in combination with conventional cigarettes. Subjects mostly bought NTTPs online, unlike how they bought cigarettes. Additionally, a great deal of information, such as how to use NTTPs and descriptions of NTTP products, was exchanged through online or offline societies. The primary reason why the subjects used NTTPs was that NTTPs offer a greater range of flavors and aromas than cigarettes. Moreover, NTTPs were felt to be less repulsive than cigarettes. NTTPs were not used as a cigarette substitute; rather, they were mostly used in places and situations where traditional cigarette smoking was not allowed. Conclusions: Based on the results of this study, the government should conduct studies on the effects of the combined use of NTTPs and cigarettes on the human body, obtain and provide accurate data regarding NTTP use, and develop and implement polices to ban NTTP advertising, which may arouse adolescents' curiosity, and the addition of flavoring substances to tobacco products.

• Korean Journal of Psychosomatic Medicine
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• v.9 no.2
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• pp.133-142
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• 2001

For treating various conditions of the psychosomatic disease, not only psychotropic drugs but also drugs used in internal medicine or other than psychiatric fields would be applied. So psychiatrists who are interested in psychosomatic medicine should make expanded knowledges of those medicine. And modalities of drug treatment should be modified according to the characteristics of illness behavior and disease concept which the patient have. Some drugs used in complementary medicine could be applied to the psychosomatic illness. For example, herbs and/or aromas which have some effects without serious adverse reactions could be used carefully to the patient. And the mode of action and efficacies of them should be evaluated by doctors.

• 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 the Korean Institute of Intelligent Systems
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• v.23 no.5
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• pp.431-435
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• 2013

Aroma has been used for healing for a long time. The healing effects depend on aroma used. We made gas sensor array system to classify aromas systematically. We used outputs of sensors as the input to IAFC neural network. Results show that the neural network successfully classified jasmine, orange, roman chamomile, and lavender into 4 classes, and classified without any error.

• Herbal Formula Science
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• v.18 no.2
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• pp.15-23
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• 2010

The spice phenomenon therapy is to adhibit aromatic herbs or materials to the human body or clothing, for the purpose of preventing and treating diseases. Mankind found the fire, and found that some plants and trees give off smoke when they are burning. Then, they found that some of aromatic substances had certain actions after being absorbed through the respiratory organ, which was the beginning of the spice phenomenon therapy. The spice phenomenon therapy is effective to relieve the exterior syndrome, to eliminate dampness, to regulate Qi flow, and to induce resuscitation. It has two actions. One is that the aromas that permeated the body, refreshes the mind, stimulates the appetite, strengthens the spleen and the stomach, and makes a relaxing sleep. The other is that the aromatic substances, absorbed into the human body, have pharmacological actions. The volatile aromatic substances have various pharmacological actions such as stimulating cranial nerves, dilating cardiac blood vessels, promoting gastric secretion, relaxing and sleep-inducing. It has been proved that the spice phenomenon therapy is anti-inflammatory and anti-microbial and is effective to dilate cerebral blood vessels and to ease the pain. It is expected to be studied more aggressively.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.11 no.3
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• pp.344-352
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• 2004

Purpose: The purpose of this study was to identify the effect of aroma therapy on exam syndromes and temporary fatigue of senior high school students who are preparing to take college entrance exams. Method: This study was a pre-experimental research using a one-group pre-post test design and was conducted between April and July 2003 with 35 high school students. A pre-post test was used to measure long-term exam syndromes and temporary fatigue during the first period of school. Paired t-test was used. Aromas were given using an aroma electrical lamp, aroma necklet with basic oils of rosemary and lemon. According to the condition of the students, one or two oils were added: peppermint, pine, eucalyptus and Clary-Sage. Results: After two months (May, June), the result of administering aroma therapy to senior high school students showed in June there was a decrease in principal exam syndromes such as eye fatigue, headache, shoulder pain, neck stiffness, back pain, and common cold, and there was an increase Un study concentration during the two months. However, in May, there were no significant effects. The reason may have been a strong extraneous factor from midterm exams that would affect their college entrance. Conclusion: According to these results, if we use aroma oil carefully, with evidence-based applications, aroma therapy can have a positive effect on senior high school students who are preparing for the college entrance exams.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.