• Title/Summary/Keyword: 향기섬유

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Gender Differences in Scent Sensibility Effect Model of Scented Textile Products (향기섬유제품의 향기감성 영향모형에 대한 성별비교 연구)

  • Lee Kyu-Hye;Yoh Eun-Ah
    • Science of Emotion and Sensibility
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    • v.9 no.1
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    • pp.19-26
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    • 2006
  • In this research, a theoretical model indicating the influence of fragrance sensibility response on attitude toward and buying intention of scented textile products was tested. On-line survey data was collected from a total of 530 consumers who have used or purchased scented textile products. In results, gender differences were found in the multigroup analysis using Structural Equation Modeling. In the model of females, pleasantness, stimulating, familiarity and congruency of scent affected attitude toward scented textile products while pleasantness was only a factor influencing attitude toward scented textile products in the model of males. In addition, pleasantness was the most important factor for Two genders although males indicated a higher level of buying intention toward scented textile products.

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과학리포트 - 활짝 열린 꿈의 섬유시대

  • Korean Federation of Science and Technology Societies
    • The Science & Technology
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    • v.29 no.4 s.323
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    • pp.16-17
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    • 1996
  • 인공섬유가 마술사처럼 요술을 부린다. 카멜레온처럼 색깔이 변하고 향기를 내뿜으며 세균감염도 막아주는 기능섬유가 우리나라에서도 본격 개발되고 있다. 내부온도를 높여주는 축열보온섬유와 내부온도를 떨어뜨리는 자외선ㆍ적외선 차단섬유는 물론 피로회복기능의 바이오 세라믹 복지가 나왔고 강철보다 강한 탄소섬유도 개발되어 섬유업계에 혁명의 바람이 거세게 일고 있다.

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Comparison of Volatile Flavor Compounds in Bokbunja [Rubus coreanus Miquel] Wines With and Without Mushroom Extracts (일반 복분자주와 버섯 추줄물을 함유한 복분자주의 향기성분 비교)

  • Shin, H.J.;Nam, H.G.;Lim, I.J.;Cha, W.S.
    • KSBB Journal
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    • v.21 no.6 s.101
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    • pp.410-413
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    • 2006
  • The composition of two Bokbunja (Rubus coreanus Miquel) wines (one without mushroom extracts (wine A) and the other is with the extracts (wine B)) has been investigated to improve the quality of Bokbunja wine. The content of solid particle, acidity, crude ash, crude protein of the wine A were 10.5%, 1.36%, 0.45% and 0.05% and those of wine B were 7.4%, 0.54%, 0.31%, and 0.22%, respectively. Crude fat and crude fiber were not detected in both samples. To verify the flavor quality of Bokbunja wine, the volatile components from ethylether extracts of two wines were analyzed using GC/FID and GC/MS. A total number of 12 volatile flavor compounds (6 alcohols, 3 ketones, 1 acid, 1 ester and 1 anhydride) were identified in the two Rubus wines. The major volatile compounds of the wines were 2,3-butanediol, 2,5-furanedione, phenylethyl alcohol, and butanedioic acid and they might affect the major role in the unique flavor of Bokbunja wines.

Aroma constituents, ergosterol and proximate analysis of Neolentinus lepideus (잣버섯의 일반성분 및 에르고스테롤, 향기성분)

  • Jang, Myoung-Jun;Kim, Jeong-Han;Ju, Young-Cheol
    • Journal of Mushroom
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    • v.12 no.1
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    • pp.73-76
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    • 2014
  • Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol and proximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus were analyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavor compounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideus was shown to be 145.9 ppm.

Preparation of melamine-formaldehyde microcapsule by surfactants (안정화제에 따른 멜라민-포름알데히드 마이크로캡슐의 제조)

  • Oh, Seong-Dae;Choi, Seong-Ho;Lee, Se-Hee;Lee, Kwang-Pill;Kim, Sang-Ho
    • Analytical Science and Technology
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    • v.18 no.2
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    • pp.97-103
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    • 2005
  • The various size and morphology microcapsules were prepared to produce smell sweet by heating condensation reaction of melamine and formaldehyde using 5-types of surfactants such as the laurylbenzenesulfonic acid sodium salt (SDS), polyvinylpyrrolidon (PVP), polyvinyl alcohol (PVA), Span-80 and 2-acrylamido-2-methyl-1-1 propanesulfonic acid (AMP). As result it was found that the size and morphology of microcapsule is intimately associated with a kind of surfactants. In order to prepare microcapsule with antibacterial, the silver nanoparticle was prepared by gamma-irradiation. microcapsule with silver nanoparticle was prepared.

Chemical Characterization and Antibacterial Effect of Volatile Flavor Concentrate from Houttyunia cordata Thunb (어성초의 화학적 특성과 휘발성 향기성분 추출물의 항균효과)

  • Shin Sung-Euy;Suh Doo-Suk;Ding Jilu;Cha Wol-Suk
    • Journal of Life Science
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    • v.16 no.2 s.75
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    • pp.297-301
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    • 2006
  • For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.

Composition of Free Amino Acids and Essential Oils in Root of Anthriscus sylvestylis (전조 뿌리의 유리 아미노산과 정유 성분 조성)

  • 김상국;권태용;민기군;이승필;최부술;이상철
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.41 no.5
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    • pp.521-525
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    • 1996
  • The study was carried out to find compositions of proximate components, free amino acid, and essential oils from root of Anthriscus sylvestylis. Proximate component contents were 7.69% for protein, 1.74% for fat, 2.44% for fiber, and 3.76% for ash. Extract content was 27.68% in fresh root. The compositions of free amino acids consisted 16 kinds. Phenylalanine content was the highest in composition of free amino acids. The essential oils of the root of Anthriscus sylvestylis was examined. $\alpha$-pinene, campreol, ,$\beta$-pinene, sabinene, myrcene, phellandrene, $\alpha$-terpinolene, d-limone, ${\gamma}$-terpinene, p-cymene, $\alpha$-terpinolene, carboxaldehyde, 3-cyc1ohexen-l-carboxaldehyde, 2-nonenal, isobornyl acetate, 4-terpineol, $\beta$-bisabolene, cis-piperitol, p-cymen-8-ol, BHT, methyl eugenol and 2-methoxy-4-vinyl-phenol were identified from the diethylether layers. Recovery yield of essential oils of Anthriscus sylvestylis of root was 0.58%. As a result, it was considered that the plant is worthy of cultivating as spice and medicinal crops.

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Volatile Aromatic Compounds and Fermentation Properties of Fermented Milk with Buckwheat (메밀을 첨가한 발효유의 향기성분과 발효특성에 관한 연구)

  • Lee, Beom-Seon;Park, Seung-Kook
    • Korean Journal of Food Science and Technology
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    • v.45 no.3
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    • pp.267-273
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    • 2013
  • We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.

Smart Clothes Management System Using My Own Fabric Perfume (나만의 섬유향수를 활용한 스마트 의류 관리기)

  • Lee, Yeon-Jin;Kim, Hwi-Jin;Park, Hyeon-Ho;Oh, Young-Ju;Baek, Chae-Yeong;Kim, In-Soo
    • Proceedings of the Korea Information Processing Society Conference
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    • 2021.11a
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    • pp.1063-1066
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    • 2021
  • 본 논문은 개인의 니즈를 반영하기 위해 기존의 의류 관리기에 원하는 향을 입히는 기능을 추가한 스마트 의류 관리기를 제안한다. 의류 관리기는 시간 단축과 의류 상태 보존을 위해 세탁기 대용으로서 이용되는데 기존의 의류 관리기의 경우 먼지와 악취 제거만을 중점적으로 수행한다. 이에 본 논문에서는 개인의 취향에 맞는 향 제조를 도울 뿐만이 아니라 날씨, 계절, 그리고 사용자의 기분을 반영하여 향을 추천해준다. 애플리케이션에서는 작동 시간과 의류 및 작동 상태, 향 순위 등의 정보를 제공하여 제품의 효율성과 사용자의 편의성을 증가시킨다. 또한, openCV와 만족도 평가를 이용하여 사용자에게 알맞은 향기, 분사량을 찾을 수 있도록 피드백 과정을 거치게 된다. 이를 통해 본 논문은 개인에게 초점이 맞춰진 맞춤형 시장의 활성화 및 사용자의 편의성 증대를 목표로 한다.

Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber (사과쥬스박과 두유박으로부터 제조한 식이섬유원을 보강한 면류 제조)

  • Hong, Jai-Sik;Kim, Myung-Kon;Yoon, Sook;Ryu, Nam-Soo;Kim, Yong-Kyu
    • Applied Biological Chemistry
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    • v.36 no.2
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    • pp.80-85
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    • 1993
  • Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.

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