• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.73-85
• /
• 2009

Coriander(Coriandrum sativum L.), which has a unique flavor and antioxidant and anti-cancer effects, is a natural functional spice most preferred by Chinese, and its nutritive superiority is recognized and its consumption is increasing even in Western countries. This study attempts to increase use and consumption of Gochujang in the Chinese market by adding coriander to Gochujang. For this purpose, coriander powder and extract were added to Gochujang. Conclusions drawn from this study are as follows. CP7(7 g of coriander powder, 93 g of hot pepper paste) showed the highest score in color(4.04), coriander smell(3.72), coriander taste(3.92), and softness(4.36) while CJ4(10 g of coriander juice, 90 g of hot pepper paste) showed the highest score in gloss(3.42), coriander smell(3.04), and coriander taste(4.29), This reveals that, with increase in the addition of coriander extract, coriander smell and taste grow stronger and Gochujang smell and taste grow weaker.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.4
• /
• pp.387-396
• /
• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• Journal of Microbiology and Biotechnology
• /
• v.31 no.12
• /
• pp.1684-1691
• /
• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.

• The Journal of the Korea Contents Association
• /
• v.22 no.6
• /
• pp.273-282
• /
• 2022

The narrative of the film, Sweet Smell of Success has a multi-layered structure. In Clifford Odets's scenario work, numerous lines for the main plot and subplots repeated a cycle of creation, decomposition, deletion, and modification to enhance the density of the story. As a result, whenever an actor spoke a line or paused, an action or an event that would trigger another line was created, giving depth and persuasiveness to the character's performance. The music of Sweet Smell of Success has multi-layered elements. The non-diegetic music was covered by the orchestral pieces performed by Elmer Bernstein's big band orchestra and the jazz pieces performed by Fred Katz's combo band. The diegetic music was mostly covered by the jazz pieces performed by the Chico Hamilton Quintet. The practical task of the film music was to reinforce or supplement the effect of the narrative driver, and the additional task was to realize the estrangement effect and the aesthetics of stagnation. The possibility and significance of intertextuality of subplots and double sound of this film are not simply confined to the limits of the film noir genre.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.25 no.4
• /
• pp.194-200
• /
• 2013

In this study, an exhaust filter unit for removing bad smells is designed and manufactured to understand the characteristics, damages, and effects on humans and animals of bad smell substances in laboratory animal breeding facilities. Using the exhaust filter unit, a deodorization performance test using ammonia gas, as a typical bad smell in an animal breeding room, was carried out for three types of activated and impregnated charcoal filters. The experimental results showed that the pressure loss of the HEPA and carbon filter was increased with flow rate and that the average deodorization performance for the case where an impregnated carbon filter was installed was a maximum value of between 93 and 96%, with various fractional flow rates ranging from 1,500 to $3,500m^3/h$ in a laboratory animal breeding room. The experimental results will also be used for the design and manufacture of a practical and efficient exhaust filter unit to cope with bad smell problems in animal breeding facilities.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.448-454
• /
• 2002

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.455-460
• /
• 2002

This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).

• Journal of Korean Society of Water and Wastewater
• /
• v.26 no.1
• /
• pp.123-129
• /
• 2012

A septic tank is a purification treatment system where night soil and other waste matter is converted into harmless material by the activities of bacteria. Effluent from the septic tank flows into the sewer pipe, and then this effluent affects the quality of water environment and makes foul smell. In this study, through the proper maintenance of septic tank it was tried to minimize the impact of sewer pipe on water quality and fouling smell. BOD removal rate from the septic tank's effluent which exceeded legal cleaning period was investigated for the proper maintenance. BOD Removal rate of the twelve septic tank's effluent is -62.5% to 43.9%. According to the result of BOD removal rate, septic tank cleaning should be done at least once a year. And the pathogenic coliform bacillus in the twelve septic tank's effluent is average 768,000 (MPN/$100m{\ell}$). The chlorine disinfection is needed to remove the pathogenic coliform bacillus in septic tank effluent.

• Journal of the Korean Home Economics Association
• /
• v.35 no.2
• /
• pp.173-186
• /
• 1997

The purpose of this study is to find out understand the resident's subjective responses to physical indoor environment. The questionnaire survey was carried out to measure form Jan. 8th to Feb. 2th in 1996, the typical external climate of winter in Korea. The subjects were four hundred and eleven housewives, living in apartments of RC structure I Ilsan apartment complex. As the result, residents usual ventilate once or twice a day by opening outward windows for about ten minutes. Unpleasant smell producted by cooking and wet garbage made most of them negatively respond to kitchen's air quality. regression analysis of relativeness between sense of air freshness smell, dust and comfort revealed that sense of comfort was the most highly related with the extent of bad smell. Housing factors such as size of apartments and ventilating, smoking and gas usage had significant effects on indoor air quality and the subjective responses in winter. Therefore it is especially important to consider air pollution problem from the beginning stage when planning small apartments. It is required that the government of environment has to emphasize the importance of ventilation to residents, and makes an effort to establish the design criteria on indoor air quality in house.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.4
• /
• pp.356-370
• /
• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.