• 식품과학과 산업
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• 제50권4호
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• pp.65-81
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• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• 한국식품과학회지
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• 제35권4호
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• pp.648-652
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• 2003

본 실험은 순수참기름과 혼합참기름의 구별 및 순도판별을 용이하게 하기 위한 분석방법을 제시하고자 실행되었다. 순수참기름과 옥수수기름을 95 : 5, 90 : 10, 80 : 20(w/w)의 비율로 각각 비율을 달리해서 혼합참기름을 제조한 후 GC, SPME-GC/MS, 전자코를 이용한 분석을 실시하였다. 지방산조성(mole%)을 비교한 결과 옥수수기름이 10%이상 함유된 혼합참기름과 순수참기름 간에는 stearic acid와 linoleic acid의 함량의 변화로 구별이 가능하였으나 5%내로 옥수수유가 함유된 혼합참기름과 순수참기름과의 구별은 용이하지 않았다. 향기성분동정을 위해 SPME-GC/MS 분석을 실시한 결과순수참기름과 혼합참기름은 같은 향기성분 패턴을 보여 구별하기 어려웠다. 반면, MOS 유형의 전자코를 이용하여 향기성분패턴 분석결과 제1주성분 값의 기여율이 98.76%로 구별이 가능하였으며 이로써 신속하고 편리하게 비파괴적 분석 방법인 전자코를 활용하여 순수참기름과 혼합참기름을 구별할 수 있었다.

• 한국응용과학기술학회지
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• 제16권1호
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• pp.21-24
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• 1999

Sesame seed (Sesamum indicum L.) is an important seasoning in Korea and most korean consumer tend to eat the korean sesame seed as the best than other ones produced in oriental countries such as China and Japan. Near infrared reflectance spectroscopy (NIRS) was applied for discrimination according to geographical origin (Korea, China and so on) of sesame seeds. Near-infrared spectroscopy among the many kinds of techniques could provide a rapid screening, low cost solution to discriminate geographical origin of sesame seed. The objective of this study is to determine if NIR technique could be used to discriminate between the korean sesame seed and non-korean sesame seed by using the new method. Rapid, precise and nondestructive analysis method for determination of the geographic origin of sesame seeds were discriminated relative accurately according to geographical origin using PLS regression method.

• 한국식품과학회지
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• 제28권2호
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• pp.246-252
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• 1996

참깨를 여러 가지 조건에서 유은 다음 참기름을 채취하고 남은 참깨박의 이화학적인 특성의 변화를 펄사하였다. $210^{\circ}C$에서 10분간 처리한 경우 참깨약과 참기름의 최고수율은 각각 50.1%및 46.9%이었고 참깨박에 잔류되는 시름은 8.4%로 가장 낮았다. 참깨박중의 단백질 함량은 볶음온도가 높아지고 볶음시간이 길어짐에 따라 점차 감소하였다. 참깨박의 아미노산함량은 볶음조건에 따라 점차 감소하였으며 가장 크게 감소한 아미노산은 serine, cystine, Iysine이었다. 유리당을 분석 한 결과 sucrose, glucose, fructose가 각각 162.6mg%, 37.7mg%, 18.7mg% 함유되었고 유음온도가 높아지고 볶음시간이 길어짐에 따라 그 함량은 현저히 감소하였다. 수용성 갈색색소는 볶음온도가 $190^{\circ}C$인 경우는 3개의 분획(분획 I, II, III)으로 뚜렷하게 나누어졌으나 볶음온도가 높아지고 유음시간이 길어짐에 따라 분획 II는 점차 불분명해졌다.

• Korean Chemical Engineering Research
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• 제59권2호
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• pp.225-231
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• 2021

참깻묵은 4류 위험물 중 동식물류로서 기름을 추출하고 생성된 찌꺼기를 보관하는 중에 열이 축적되어 자연발화의 원인에 의해 화재가 발생되고 있다. 참깻묵의 자연발화에 대한 원인을 규명하기 위하여 시료용기의 두께(3 cm, 5 cm, 7 cm 및 14 cm)를 변화시켜 저장량에 따른 자연발화온도를 구한 결과 3 cm의 경우 180 ℃, 5 cm의 경우160 ℃, 7 cm의 경우 145 ℃, 14 cm의 경우 130 ℃를 구하였다. 시료용기의 두께가 두꺼워질수록 발화한계온도는 낮아졌으며, 발화지연시간 및 최고온도에 도달하는 시간이 길어졌다. 또한 발화와 비발화의 평균온도인 발화한계온도에 의한 겉보기 활성화 에너지는 97.10 [kJ/mol]로서 참깻묵의 발화특성을 파악하였다.

• 한국작물학회지
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• 제33권s01호
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• pp.86-97
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• 1988

Sesame(Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. The seed of sesame is used in a variety of ways as food. The whole seed may be eaten raw, either roasted or parched, or fed to birds and stock. Sesame oil is used as a salad or cooking oil, in shortening, margarine and in the manufacture of soap. Minor uses are as a fixative in the perfume industry and formerly as a carrier for fatsoluble substances in pharmaceuticals such as penicillin. One of the minor constituents of sesame oil, sesamin, is used for its synergistic effect in pyrethrin insecticides, in addition of a small quantity of this substance markedly increases the effectiveness of fly sprays. The meal remaining after oil extraction can be used as and animal feed-stuff or as manure. In general sesame meal is considered to be equal to cottonseed or soybean meal as a protein supplement for livestock and poultry. It is especially high in certain amino-acids such as methionine, which is low in soybean meal, and thus can be combined with it or similar meal to form a more balanced ration. An attempt to summarize the literature review on quality improvement of sesame was made to discuss the accomplishments of the past and perspectives in the future. The reviews on quality improvement of sesame were mainly discussed in connection with the cultural practices and genetic informations in current status. The emphasis focussed on environmental variation of quality in cultural practices, such as harvest time, variety by location, climatic condition, fertilizer application, and growth regulator treatment. On the genetic variation of quality, it was discussed on variety background, mutation breeding, correlations, and inheritance of quality related characteristics. It also was discussed on relationship between quality and plant traits, storage condition or period, and seed coat color. Moreover, current research status were reviewed on some minor elements such as sesamin, oxalic acid, and trypsin inhibitor. As a results of the review, the lack of an effort to quality improvement in each utilization area was indicated as a problem area. More active efforts for the improvement of quality were also insufficient to incorporate the available genes for quality in breeding method or collection and analysis of breeding materials. Therefore, researches in the future would be recommended to emphasize on these problem areas.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.257-267
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• 2007

근적외선 분광분석법을 이용하여 참기름에 혼입된 식용유지를 정성판별 및 정량할 수 있는 가능성을 조사하였다. MPLS를 이용하여 도출된 들기름, 옥수수기름, 콩기름, 채종유 검량선의 상관도는 각각 0.9992, 0.9694, 0.9795, 0.9790이었으며 검증했을때의 상관도는 각각 0.997, 0.848, 0.957, 0.968이었으며 SEP는 0.747, 5.069, 3.063, 3.000로 나타나 참기름 중 이종식용유지 분석에 활용할 수 있는 방법임이 입증되었다. 참기름에 혼입된 각 식용유지는 들기름 약 2%, 옥수수기름 및 콩기름 약 $15{\sim}20%$, 채종유 약 10% 수준에서 정성 판별 및 정량 분석이 가능한 것으로 나타났으며 이 방법을 이용하여 규격기준을 초과한 제품 48건의 이종식용유 혼입비율을 측정한 결과 들기름은 $1{\sim}16%$의 비율로 40건(22.1%), 옥수수기름은 약 40%의 비율로 3건(1.66%), 콩기름은 약 40%의 비율로 1건(0.55%)이 혼입된 것으로 나타났다. 채종유가 혼입된 참기름은 없는 것으로 나타났으며 확인이 불가능한 것이 4건으로 나타났다.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.234-241
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• 2014

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

• 한국작물학회지
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• 제51권spc1호
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• pp.304-309
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• 2006

Near infrared reflectance spectroscopy (NIRS) was used to develop a rapid and nondestructive method for the determination of fatty acid composition in sesame (Sesamum indicum L.) seed oil. A total of ninety-three samples of intact seeds were scanned in the reflectance mode of a scanning monochromator, and reference values for fatty acid composition were measured by gas-liquid chromatography. Calibration equations were developed using modified partial least square regression with internal cross validation (n=63). The equations obtained had low standard errors of cross-validation and moderate $R^2$ (coefficient of determination in calibration). Prediction of an external validation set (n=30) showed significant correlation between reference values and NIRS estimated values based on the SEP (standard error of prediction), $r^2$ (coefficient of determination in prediction) and the ratio of standard deviation (SD) of reference data to SEP. The models developed in this study had relatively higher values (more than 2.0) of SD/SEP(C) for oleic and linoleic acid, having good correlation between reference and NIRS estimate. The results indicated that NIRS, a nondestructive screening method could be used to rapidly determine fatty acid composition in sesame seeds in the breeding programs for high quality sesame oil.

• 환경위생공학
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• 제10권3호
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• pp.1.2-8
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• 1995

In the present study the sesamin and sesamol contents of the sesame extracts prepared from nine provinces in Korea were determined HPLC method. A comparative test was also carried out using the Villavecchia-suarez test, the red colored reaction for the sesamol and sesamol derivatives. The contents of sesamin and sesamol of the sesame oils from each area by the HPLC method were 0.57~0.78% and 0.010-0.023%, respectively. and the paralled results were obtained by the Villavecchia-suarez test and the HPLC method. The average contents of the sesamin was $0.68{\pm}0.074%$ by the HPLC method and the average absorbance of the Villavecchia-suarez test was $0.56{\pm}0.034$. The contents of sesamol from sesame oil by the HPLC method and the Villavecchia-suarez test were so low that it was not possible to correlate with the sesamin contents. The contents of sesamol from the sesame oil produced in Kyeong-gi and Jeon-nam provinces were $0.010{\pm}0.002%$ and $0.023{\pm}0.004$, respectively.