• Journal of Korean Society of Environmental Engineers
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• v.36 no.6
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• pp.387-395
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• 2014

A highly sensitive analytical method based on stir bar sorptive extraction (SBSE) technique and gas chromatography/tandem mass spectrometry (GC-MS/MS) has been developed, allowing the simultaneous multi-analyte determination of 11 synthetic fragrances (SFs) in water samples. The stir bar coated with polydimethylsiloxane (PDMS) was added to 40 mL of water sample at pH 3 and stirred at 1,100 rpm for 120 min. Other SBSE parameters (salt effect and presence of organic solvent) were optimised. The method shows good linearity (coefficients > 0.990) and reproducibility (RSD < 10.9%). The extraction efficiencies were above 83% for all the compounds. The limits of detections (LOD) and limits of quantification (LOQ) were 2.1~4.1 ng/L and 6.6~12.9 ng/L, respectively. The developed method offers the ability to detect 11 SFs at ultra-low concentration levels with only 40 mL of sample volume. Matrix effects in tap water, river water, wastewater treatment plant (WWTP) final effluent water and seawater were investigated and it was shown that the method is suitable for the analysis of trace level of 11 SFs. The method developed in the present study has the advantage of being rapid, simple, high-sensitive and both user and environmentally friendly.

• Science of Emotion and Sensibility
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• v.13 no.3
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• pp.559-572
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• 2010

Color, an important visual cue, can cross-modally affect odor association and odor quality identification Here, this research investigates aspects of the cross-modal associations between color and fragrance in greater depth, delving into the topic of whether the degree-of-association of fragrances with hue and tone of colors varies systematically. For 33 color stimuli (10 hues, 3 tones, and 3 achromatic colors), 67 subjects judged the degree-of-association of four typical fragrance families (fresh, floral, oriental, and woody) on a 7-point scale. The statistical analysis showed that fragrance associations of the all families had characteristic distributions across ten hues of the color stimuli. The cross-modal relationship between color tone (especially, lightness attribute) and fragrance association appeared to be dimensional (e.g. a positive linear relationship between the floral family and the lightness). More specifically, as colors became warmer and brighter, the associated floral scents were stronger, while the woody scents was less associated. Brighter or more vivid cool colors were associated with stronger fresh scents. These findings confirm the systematic existence of synthetic interactions between vision and olfaction in perfumery.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.1 s.55
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• pp.1-6
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• 2006

Through mapping the HS code to category of Korean legal system, Korean cosmetic market in 2004 was as fellow; domestic demand size (=production-export+import) is 3,272 billion Won that was decreased 5.6% compared with previous year. The sum of production and import of cosmetics are decreased 0.6% and 4.4%, respectively, compared to last you, but that of import is increased 55.7% dramatically. Among the export items, the amounts of shaving and hair treatment exhibit high growth rates. The fragrances, hair dye and make-up products show huge negative growth rates, but baby product and nail care grow positively in domestic demand records. Market share of imported product is overall 17.8%. Fragrances, hair dye and bath product share large market, respectively.

• Journal of Distribution Science
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• v.16 no.9
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• pp.59-63
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• 2018

Purpose - It has already been proved that 'mood' as the physical environment of shopping affects consumers' main sensory channels such as sight, hearing, smell, touch. However, there is no consensus on how the olfactory cue influences the customers in the shopping environment. In this study, we examine the previous studies on how the olfactory cue affects the customers in the shopping environment and present a clear direction as a suggestion for progressive research. Research design, data, and methodology - It is not important to use a lot of unconditional fragrance, but it should be exposed to the environment that suits the proper fragrance. In recent years, meaningful research on store fragrance has been slowly increasing. As a result, studies on the fragrance effects of retail stores have been conducted to verify the relevance of fragrance suitability in stores and consumer spending scale. Results - The fragrance appropriate for each store can not be uniformly specified as any fragrance. This is because external variables such as time, season, temperature, lighting, density of shoppers, and music in the store also affect customer evaluation. For example, using an unsuitable fragrance may encourage customers to leave the store quickly by restraining impulsive purchases or by disturbing concentration. The store manager should also be interested in using fragrances that are proven and effective in the store environment, but they should also have the ability to easily manipulate and manage the fragrances very appropriately according to changes in the store environment. Store managers should observe consumer preferences and responses according to their goals and strategies, and then systematically manage and store information about the fragrance appropriate to the store. Conclusions - In the future, the fragrance marketing researcher needs to consider the spatial form and density of the customer. In practice, managers operating a retail store should check the most appropriate store density(congestion) according to the size and spatial characteristics of the store and maintain the ideal conditions. To do this, it is necessary to pay attention to how to select and control sensory elements such as fragrance(olfactory), music(auditory), and lighting(visual).

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.411-422
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• 2013

Polymers in cosmetics are used to deliver desired attributes to skin and hair. Precisely constructed block and graft copolymers widen the range of available mechanical properties and compatibilities. Stimuli responsive hydrophobic polymers can be triggered to become hydrophilic by changes in their environment and this can confer waterproof properties at low temperature and easy water removal at higher temperatures. Transfer-resistant cosmetics can be possible due to silicone resins. The control of rheology properties in cosmetics gradually continue to be easy with copolymers. Durability of colors and fragrances for rinse-off products can be enhanced by delivery systems from complex coacervates. Polymeric anti-microbials promise product preservation while minimizing the concern of skin permeation. This article reviews recent trends in the use of polymers in cosmetics.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.431-439
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• 2003

The problem of detecting individual differences of chemically similar liquids remains to be unsolved for various areas of the natural sciences, such as medicine, biology, nutrition, and cosmetics 1. This problem is of crucial importance for the cosmetic sciences, including perfumery and aromatherapy. For example, some certain subtle differences of smell and taste between chemically similar liquids are very difficult to detect by using conventional methods of analysis, such as gas chromatography (GC) and the like (except under unique advanced techniques that are expensive, time consuming, and are not readily available). However, a trained human nose and! or mouth of a perfumer and/ or taster can detect differences of that kind. There are two conventional ways to make a fragrance.(omitted)

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.17-22
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• 1994

Food additives are minor components which are used to enhance nutritive or sensory values, and to improve shelf life of foods. In foods, natural additives are preferred over artificial or synthetic materials because of concern on food safety. Many biotechnological techniques have been applied to the production of food additives since the biotechnology has been utilized to prodyce many flavor components such as glutamate, 5'-nucleotides, esters, 2,3-bytadione, pyrazines, terpenes, and lactones. Natural flavors, fragrances, sweetners, and colorants can be produced by plant cell culture. Many lactic acid bacteria produce bacteriocins such as nisin or diplococcin. These bacteriocins are used as safe preservatives in foods and many researches on the improvenment of bacteriocin productivity by genetic engineering are in progress.

• Journal of the Korean Chemical Society
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• v.29 no.3
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• pp.311-318
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• 1985

1-[3-(Propylthio)butyryl]-2,6,6-trimethylcyclohexene (18) was synthesized from the reaction of 2,6,6-trimethylcyclohex-l-en-1-yllithium (9) with 3-propylthiobutyraldehyde (16). This method will be employed to prepare 1-[3-(methylthio)butyryl]-2,6,6-trimethylcyclohexene (1) which is known as one of the powerful flavors and fragrances.

• Journal of Environmental Science International
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• v.30 no.10
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• pp.879-889
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• 2021

This study characterizes the volatile aromatic and metabolite components of domestic native Apocynum lancifolium blossom. The accurate characterization of fragrances collected from the blossom was carried out using gas chromatography-mass. A total of 70 chemical components were identified, including ketones of acetophenone (29.22%), phenylethyl alcohol (10.54%), methyl-benzenemethanol (8.43%), benzyl alcohol (7.97%), natural bicyclic sesquiterpene types of caryophyllene (6.08%), gurjunene (6.20%), humulene (1.90%), and ocimene (1.04%). Overall, the content of ketones, alcohols, and terpenes was higher than that of others. The major metabolite components were pentanoic acid, malic acid, fructofuranoside, quinic acid, tagatose, sorbose, galactose, inositol, galactaric acid, glucopyranoside, and octadecenoic acid.

• Food Science and Preservation
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• v.31 no.3
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• pp.374-384
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• 2024

Soybean paste is a staple food used to make doenjang (DE), cheonggukjang (CGJ), and miso (MI). In this study, solid-phase microextraction followed by gas chromatography-mass spectrometry was used to identify volatile components in DE, CGJ, and MI, and principal component analysis (PCA) was performed to determine their correlation between soybean pastes. Esters and hydrocarbons accounted for more than 55% of the total volatile components. PCA showed that esters were highly correlated with DE; pyrazines were correlated with CGJ; and alcohols were highly correlated with MI. Because DE, CGJ, and MI are made of the same material, their overall volatile content tended to be similar. However, the main volatile components and fragrances were different. These findings will be used as basic research data to promote quality improvement of soybean-based fermented foods in Korea and Japan.