• Journal of Korean Society for Atmospheric Environment
• /
• v.23 no.1
• /
• pp.1-13
• /
• 2007

This study was carried out to evaluate the applicability of the odor source tracking using wind field and fingerprint as a solution tool. First of all, CALMET and HYSPLIT modeling system, and database of odor discharge companies were utilized to track odor from industrial complexes. Secondly, industrial odor fingerprint was made by listing on the 19 domestic industries, and compared with foreign data to assess the representative, and thus the similarity was 86.7%. On the modeling experiment, Sihwa industrial complex did not show any difference because the matching rates of day and night were 49.5% and 50.0%, respectively. However, the Banwol and Sihwa industrial complexes did show some differences due to odor facility density. Separately, in this study, odor samples were obtained from 10 odor discharging companies, located in the Sihwa and Banwol industrial complexes, They were compared with the results of odor tracking modeling. The matched companies were 4 of 10 by three cases of tracking, while the fingerprint and industry of odor monitoring networks and companies matched each other. Therefore, this study confirmed the approach applicability of source tracking system using the fingerprint.

• Proceedings of the Korean Institute of Intelligent Systems Conference
• /
• 2003.09a
• /
• pp.419-422
• /
• 2003

To improve the recognition accuracy of a developed artificial odor discrimination system for three mixture fragrance recognition, Fuzzy Similarity based Self-Organized Network inspired by Immune Algorithm (F-SONIA) is proposed. Minimum, average, and maximum values of fragrance data acquisitions are used to form triangular fuzzy numbers. Then the fuzzy similarity treasure is used to define the relationship between fragrance inputs and connection strengths of hidden units. The fuzzy similarity is defined as the maximum value of the intersection region between triangular fuzzy set of input vectors and the connection strengths of hidden units. In experiments, performances of the proposed method is compared with the conventional Self-Organized Network inspired by Immune Algorithm (SONIA), and the Fuzzy Learning Vector Quantization (FLVQ). Experiments show that F-SONIA improves recognition accuracy of SONIA by 3-9％. Comparing to the previously developed artificial odor discrimination system that used FLVQ as pattern classifier, the recognition accuracy is increased by 14-25％.

• Science of Emotion and Sensibility
• /
• v.17 no.1
• /
• pp.39-52
• /
• 2014

Use of vision and audition for video reality has made much advancement. However use of olfaction, which is effective in inducing emotion, has not yet been realized due to technical limitations and lack of basic research. In particular it is difficult to fabricate many odors required for each different video. One way to resolve this is to discover clusters of odors of similar smell and to use representative odor for each cluster. This research explored clusters of odors based on pairwise similarity ratings. 300 diverse odors were first collected and sorted them into 11 categories. We selected 152 odors based on their frequency, preference, and concreteness. Participants rated similarity on 1,018 pairs of odors from selected odors and the results were analyzed using multi-dimensional scaling (MDS). Based on the idea that low odor concreteness would support valid use of representative odor, the MDS results are presented from low to high smell concreteness. First, flowers, plants, fruits, and vegetables was classified under the easy categories to use representative odor due to their low smell concreteness (Figure 1). Second, chemicals, personal cares, physiological odors, and ordinary places was classified under the careful categories of using it due to their intermediate concreteness (Figure 2). Finally, food ingredients, beverages, and foods was classified under the difficult categories to use it because of their high concreteness (Figure 3). The results of this research will contribute to reduction of cost and time in odor production and provision of realistic media service to customers at reasonable price.

• Fisheries and Aquatic Sciences
• /
• v.26 no.6
• /
• pp.393-405
• /
• 2023

The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.

• Journal of Ginseng Research
• /
• v.7 no.1
• /
• pp.74-79
• /
• 1983

Effect of soil moisture on content and partition of mineral nutients in panax ginseng (2 years old) was investigated. Similarity was found between N and p, Ca and Mg, K and Fe. Mn and Zn were quite different each other and from others. Nutrient partition was affected more by nutrient content than by dry matter. Under suboptimal moisture condition partition to shoot was inhibited in order of Mg, Zn, Ca, Mg, N and P while accelerated in odor of Fe. K and Mn. Under supraoptimal moisture condition Partition to shoot was inhibited in order of Zn, Fe, K, and Ca, while accelerated in order of Mg, N, Mn and p.

• Journal of the Korea Society of Computer and Information
• /
• v.7 no.3
• /
• pp.49-55
• /
• 2002

This paper proposes speaker recognition algorithm which includes both the pitch parameter and the fuzzy. This study proposes a pitch detection method for the peak and valley pitch detection function by means of comparing spectra which utilizes the transform characteristics between time and frequency. It measures the similarity to the original spectrum while arbitrarily varying the period in the time domain. It heavily weights the error due to the changing characteristics of the phonemes, while it is strong against noise. In this paper, makes reference pattern using membership function and performs vocal track recognition of common character using fuzzy pattern matching in odor to include time variation width for non-linear utterance time.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.5
• /
• pp.690-700
• /
• 2012

The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1); Persimmon leaf (FA2); Gingko nut (FA3) and Oregano lippia (FA4) were added to fecal slurry and incubated anaerobically for 12 and 24 h. In vitro parameters and microbial diversity of the dominant bacteria following fermentation were analyzed using Denaturing Gradient Gel Electrophoresis (DGGE), band cloning and sequencing of the V3 region. Results showed that total gas production increased with the advancement of incubation (p<0.05). pH values of FAs and control groups were decreased except the FA4 group which increased somewhat from 12 to 24 h (p<0.05). Ammonia nitrogen ($NH_3$-N) and $H_2S$ gas concentrations were comparatively lower in both stages in FA4 treatment than in the other groups (p<0.05). Hence, $NH_3$-N concentrations in liquid phases were increased (p<0.05) from 12 to 24 h, but the trend was lowest in FA4 than in the other groups at both stages. The total VFA production was comparatively lower and butyrate levels were moderate in FA4 group than in the the other groups during both stages (p<0.05). Indirect odor-reducing compounds such as $NO_2$, $NO_3$ and $SO_4$ concentrations were higher in the FA4 and FA3 than in the other groups at 24 h (p<0.05). After fermentation, ten dominant bands appeared, six of which appeared in all samples and four in only the FA4 treated group. The total number of DGGE bands and diversity was higher in the FA4-group compared to other groups. Additionally, similarity indices were lowest (71%) in the FA4, which represented a different bacterial community compared with the other groups. These findings indicate that $NH_3$-N, $H_2S$ and VFA production was minimal, and pH was also better in the FA4 group than in the other groups. Furthermore, the conversion of odor-reducing indirect compounds or their intermediates was higher in the FA4 group in compared to the other groups. FA4 group generated less odorous products and more indirect products by in vitro fermentation at 24 h, and their microbial pattern appeared to differ from that of the other groups. These findings suggest that this particular FA could change the microbial population, which may have a beneficial effect on odor reduction. It is recommended that the oregano lippia may be supplied to growing pigs as FA along with excess carbohydrate sources to reduce the production of odorous compounds.

• Journal of the Korean Chemical Society
• /
• v.65 no.5
• /
• pp.313-319
• /
• 2021

Menthol (M) is a cyclic monoterpenode and is a major component of essential oils. Menthol, along with menthol, isomenton, etc., gives taste and odor of the mint plant, and when it comes to menthol in general, L- or (-) -menthol is usually used. Included in pharmaceuticals, cosmetics and pesticides. It has antimicrobial, antibacterial, antioxidant properties. It is also known that the licorice plant (Glycyrrhiza Glabra L.) differs from other types of plants by its medicinal properties. For many years it has been used in folk medicine. Extraction of licorice root revealed up to 25% glycyrrhizinic acid (GA). Its aglycone - glycyrrhizic acid is notable for its structural similarity to the adrenal cortex hormones. Currently, GA and glycyrrhizic acid are widely used in medicine as a remedy for colds, allergies, viral diseases, tumors. The biological activity of menthol and GA-based supramolecular compounds has been poorly studied, and their effect on the functional parameters of rat liver mitochondria has been studied little. For this purpose, in our experiments, the effect of menthol (M), glycyrrhizinic acid (GA) and their supramolecular complexes obtained in different proportions on in vitro and in vivo studies on rat liver mitochondria was studied.

• Korean Journal of Ecology and Environment
• /
• v.47 no.4
• /
• pp.342-349
• /
• 2014

This study was conducted to identify the bloom-forming Anabaena strains with two phenotypes (straight-type and coil-type) isolated from North Han River (Sambong-ri Joam-myun) using 16S rDNA sequence. The odor material producing potential was also examined using the geosmin-synthesizing gene cluster. Despite of striking morphological difference of the two stains, resembling A. circinalis and A. crassa species, the phylogenetic analysis using 16S rDNA identified the both strains as a single species of A. circinalis with high genetic similarity (98%~100%). Also, two Anabaena strains showed to possess the geosmin-synthesizing gene cluster, indicating that they are capable of producing the odor substance. This study is the first report that provides the direct evidence of geosmin production in the gene level by A. circinalis in Korea, and provides important basic information to identify the source alga of geosmin increase and its management in North Han River.

• Journal of Food Hygiene and Safety
• /
• v.35 no.5
• /
• pp.430-437
• /
• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.