• Korean journal of food and cookery science
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• v.31 no.5
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• Women's Health Nursing
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• v.6 no.3
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• pp.372-382
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• 2000

The purpose of this quasi-experimental study was to explore the differences in the effect of aromatherapy according to the type of Sasang constitution. The subjects were fifty-three nursing students experiencing clinical practice from March 10th. 2000 to April 22nd, 2000. For experiment, researcher used inhalation of 2% grape seed oil mixed with Rosemary oil for 2 minutes and massage with same oil for 20 minutes on the back of subjects in the speed of 20 strokes per minutes. The instruments used for this study were Questionnaire of Sasang Constitution Class II program for personal computer developed by Kim Sun Ho et al., (1996), and Mood Questionnaire developed by Ryman. Biersner, & Larocco (1974). The concentration of IgA within saliva was analyzed by immunoturbidimeter assay. The data were analyzed using SPSS and hypotheses were examined with paired t-test and ANCOVA. The results were as follows : 1) The mean score of mood was increased significantly after aromatherapy. 2) The mean concentration of salivary IgA was increased significantly after aroma therapy. 3) There was no significant difference in the mean score of mood after aromatherapy according to the type of Sasang constitution, 4) There was no significant difference in the mean concentration of salivary IgA after aromatherapy according to the type of Sasang constitution. In conclusion, the results suggest that aromatherapy with Rosemary oil have effect on the improvement of mood and IgA within saliva in the nursing students under stress caused by clinical practice regardless of the type of Sasang constitution.

• Korean Journal of Adult Nursing
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• v.13 no.3
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• pp.420-430
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• 2001

This study was designed to verify the effect of aromatherapy on menstrual cramps and dysmenorrhea by a quasi experiment (nonequivalent control group pretest-posttest design), from March to October, 2000. The subjects of this experiment consisted of 45 college women with menstrual cramps and dysmenorrhea. They were randomized by 25 for the experimental group and 20 for the control group. Their mean age was 20.6 years, mean menstrual period 28.7 days, mean menstrual cramps(VAS) 7.25, mean dysmenorrhea (Dysmenorrhea Scale) was 27.34. As treatment, aromatherapy was to give effleurrage of the abdomen with lavender, clary sage and rose as aroma oil, almond oil as carrier oil. For the control group, abdominal massage was given with only almond oil. Data collection included menstrual cramps, dysmenorrhea, the change of symptoms(low abdominal pain, lumbago, headache, nausea, fatigue, edema). Menstrual cramps, dysmenorrhea and general, menstrual characteristics of subjects were measured the first day of the pre menstrual period before treatment (pre-test), menstrual cramps, dysmenorrhea, the change of symptoms were measured the first and second day of post menstrual period after treatment (posttest). Data were analyzed by t-test, $\chi^2$- test, repeated measures ANOVA, Cronbach's ${\alpha}$ with SAS Program. The results of this study was as follows; 1. Menstrual cramps was significantly lower in the experimental group(p = .001). 2. Dysmenorrhea was significantly lower in the experimental group(p = .027). 3. Less women in the experimental group complained about the six symptoms than women in the control group after treatment on the first day of the menstrual period(p < 0.05, p < 0.01) In conclusion, these findings indicate that aromatherapy with lavender, clary sage, and rose could be effective to decrease menstrual cramps, and dysmenorrhea. So, aromatherapy could be applied to women suffering with menstrual cramps, dysmenorrhea periodically as an nursing intervention.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1137-1143
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• 1999

The change of physicochemical characteristics of sesame with roasting temperature$(110^{\circ}C{\sim}230^{\circ}C)$ were investigated to get a useful index which needs to manufacture roasted sesame and sesame oils, In the physicochemical properties of roasted sesame, the contents of moisture, specific volume, oil yields and sesame cakes were changed significantly above $170^{\circ}C$. Fat and protein in sesame cakes were changed slightly. Desirable roasting temperature was $220^{\circ}C$ in considering oil yields and sensory qualities. Total amino acids such as arginine, serine, threonine, lysine. cystine, tyrosine and most of the free amino acids, and sucrose of free sugars were reduced significantly above $170^{\circ}C$ and $190^{\circ}C$. respectively. These reductions of sugar and amino compounds were assumed to play an important role in Maillard reaction for the formation of browning pigment, taste and aroma. It was confirmed that this reaction was pyrolytic degradation which took place in water-deficient and oil-rich system at relatively high temperature.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.423-427
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• 1992

The volatile components were extracted from kumquat(Fortunella margarita) by simultaneous steam distillation-extraction method and fractionated on silica gel column. The total volatile oil was eluted off first by n-pentane and eluted again by diethyl ether. The total volatile oil and diethyl ether fraction were analyzed by GC and GC-MS. In the total volatile oil, 10 components were identified, of which major ones were limonene(96.5%, of total volatile oil), ${\beta}-pinene$(1.93%) and ${\alpha}-terpineol$(0.42%) and then the characteristic aroma of kumquat appeared to be due to limonene. On the other hand diethyl ether fraction, from which 46 components were identified, contained 9 alcohols, 22 terpenes and terpene alcohols, 7 aldehydes and ketones, 7 esters and 1 miscellaneous components. The major components were ${\alpha}-terpineol$(31.98% of diethyl ether fraction), ${\beta}-terpineol$(7.37%), geranyl acetate(9.69%) and p-menthadien-9-ol(4.12%).

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Korean Journal of Adult Nursing
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• v.20 no.5
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• pp.697-706
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• 2008

Purpose: The purpose of this study was to identify the effects of the phytoncides on serum cortisol level, vital signs and life stress of college students. Methods: This study was nonequivalent control group non-synchronized design. The subjects consisted of 60(control group: 28, experimental group: 32). The phytoncides mixed the pine(pinus sylvestris) oil with the cypress(cupressus sempervirens) oil in the same rate. In the experiment, it was put in an aroma-necklace bottle and inhaled 3 times per day(9AM, at noon, before going to bed) for 2 weeks. The data were analyzed by the SPSS version 12.0 program. Results: In the experimental group systolic BP(F=15.603, p=.000), diastolic BP(F=29.489, p=.000) and serum cortisol level(F=4.968, p=.000) were significantly decreased. Conclusion: The phytoncides inhalation is a partly help to reduce college students' life stress. The phytoncides is the incense of the familial tree. We recommended to examine what differences between the green shower and the phytoncides inhalation for the stress reduction.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.37-42
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• 2007

The biotransformation of monoterpenic agro-industrial wastes (turpentine oil and essential orange oil) was studied. More than 40 fungal strains were isolated from Brazilian tropical fruits and eucalyptus trees and screened for biotransformation of the waste substrates. Solid phase microextraction was used to monitor the presence of volatile compounds in the headspaces of sporulated surface cultures. The selected strains were submitted to submerged liquid culture. The biotransformation of R-(+)-limonene and ${\alpha},\;{\beta}-$ pinenes from the oils resulted in ${\alpha}-terpineol$ and perillyl alcohol, and verbenol and verbenone, respectively, as the main products. The selected strains were also placed in contact with ${\alpha}-$ and ${\beta}-$ pinenes standards. It was confirmed that verbenol, verbenone, and ${\alpha}-terpineol$ were biotransformation products from the terpenes. A concentration of 90 mg/L of verbenone was achieved by Penicillium sp. 2360 after 3 days of biotransformation.

• Journal of Digital Convergence
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• v.12 no.10
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• pp.577-585
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• 2014

The cosmetic and stimulating effects of lemon oil have been widely proven in the fields of beauty therapy and psychology therapy. But the lemon oil's proper effects on the anti asthma and the anti inflammation have not rarely been verified. This study was conducted to find out the lemon oil's effects on the anti asthma and anti inflammation in the OVA-induced allergic asthma mice model. OVA-induced allergic asthma mice were divided into 4 groups consisting of normal group, control group, positive control group and experimental group. 0.3% of lemon oil was nebulized to experimental group for 3 weeks on a basis of 3 times per week and 30 min each time. After 6 weeks from the initial experiment, the degree of hyper activeness of respiratory system, the hematological change, the amount of the cytokein in serum, the change of airway organization were evaluated. The results showed that lemon oil controled effectively the hyper activeness of respiratory system and restricted the multiplication of cells in acidophil in terms of statistical significance. It also turned out that lemon oil restricted effectively the infection of airway reaction and the hyper sensitiveness of respiratory system by controlling the creation of histamine(cytokein) and IgE.

• The Journal of Pediatrics of Korean Medicine
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• v.22 no.3
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• pp.63-73
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• 2008

Objectives : The purpose of this study is to analyze the baby moisturizers and give information about basis of herbal moisturizer. Methods : We selected 243 goods by searching with keywords as "baby moisturizer" at 6 major web search engines, 12 web shopping malls in Korea. 10 items were evaluated under three evaluation criteria such as type of product, ingredient and function of goods. Results : Study resulted that the most type of moisturizers were lotion type. 80% of the products contained medical agents. Ingredients of medical agents were herbal medicine, aroma oil, vitamin and extract. The moisturizer for atopic dermatitis contained ceramide about half. The ingredient of herbal medicine existed usually as excipients, not as active ingredient. Conclusion : It is necessary to study and develop new products contained herbal medicine as active ingredient based on the oriental medical theory.