• 원예과학기술지
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• 제29권4호
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• pp.382-387
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• 2011

The chemical composition of essential oils obtained from aerial parts in spearmint, apple mint and chocolate mint, was investigated by gas chromatography/mass spectrometry analyses. (-)-Carvone (33.0%) was quantitatively major compound in spearmint, followed by R-(+)-limonene (11.7%) and ${\beta}$-phellandrene (9.7%); (-)-carvone (37.4%) and germacrene D (11.9%) in apple mint; and (-)-menthol (34.3%), p-menthone (18.4%) and menthofuran (9.8%) in chocolate mint. Hierarchical cluster analysis and principle components analysis showed the clear difference in chemical composition of the three mint oils.

• Food Quality and Culture
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• 제1권1호
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• 환경생물
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• 제38권4호
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• pp.603-610
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• 2020

담배가루이 방제는 대부분 화학적 방제에 의존하므로 약제저항성 증가가 야기되므로, 트랩식물을 이용한 대체방제법 개발을 위해 허브식물들에 대한 담배가루이의 기주 선호성을 조사하였다. 완주군에 있는 국립원예특작과학원 내 토마토온실에서 실험을 진행하였으며, 허브 식물로 레몬밤, 초코민트, 로즈제라늄, 애플제라늄을 지면으로 부터 50 cm와 작물 상단부의 30 cm 위치에 각각 설치하여 담배가루이 밀도를 조사하였다. 허브식물의 설치 위치별 담배가루이 밀도를 각각 조사한 결과 레몬밤이 설치된 곳에서 높았으며 로즈제라늄과 애플제라늄은 오히려 기피하는 것으로 나타났다. 이 결과는 유인제, 기피제 및 트랩식물을 포함한 허브 식물을 사용하는 담배가루이의 대체방제법 개발에 도움이 될 것으로 기대된다.