• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• Journal of Ginseng Research
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• v.41 no.1
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• pp.85-95
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• 2017

Background: American ginseng (Panax quinquefolius L.) and Asian ginseng (Panax ginseng Meyer) products, such as slices, have a similar appearance, but they have significantly different prices, leading to widespread adulteration in the commercial market. Their aroma characteristics are attracting increasing attention and are supposed to be effective and nondestructive markers to determine adulteration. Methods: The aroma characteristics of American and Asian ginseng were investigated using gas chromatography-mass spectrometry(GC-MS) and an electronic nose (E-nose). Their volatile organic compounds were separated, classified, compared, and analyzed with different pattern recognition. Results: The E-nose showed a good performance in grouping with a principle component analysis explaining 94.45% of variance. A total of 69 aroma components were identified by GC-MS, with 35.6% common components and 64.6% special ingredients between the two ginsengs. It was observed that the components and the number of terpenes and alcohols were markedly different, indicating possible reasons for their difference. The results of pattern recognition confirmed that the E-nose processing result is similar to that of GC-MS. The interrelation between aroma constituents and sensors indicated that special sensors were highly related to some terpenes and alcohols. Accordingly, the contents of selected constituents were accurately predicted by corresponding sensors with most $R^2$ reaching 90%. Conclusion: Combined with advanced chemometrics, the E-nose is capable of discriminating between American and Asian ginseng in both qualitative and quantitative angles, presenting an accurate, rapid, and nondestructive reference approach.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.862-866
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• 2002

This study was performed to analyze aroma pattern of Panax species (Korean Panax ginseng C.A. Meyer, Chinese Panax ginseng C.A. Meyer, Panax quinquefolium L, and Panax notoginseng F.H. Chen) by the PHGC (potable handheld gas chromatograph). Ratios of several peak areas in chromatogram of derivative parrtern were as follows. If ratio of Korean Panax ginseng was 1, Panax notoginseng was $0.030{\sim}0.674$, Chinese Panax ginseng was $0.005{\sim}0.212$ and panax quinquefolium was $0.241{\sim}0.871$. Ratios of peak area at $Rt_{20.02}$ were that if Korean panax ginseng was 1, Chinese Panax ginseng was 0.212, Panax quinquefolium was 0.343 and Panax notoginseng was 0.065. Ratios also of peak area at $Rt_{21.70}\;and\;Rt_{24.90}$ showed clear difference among aroma patterns of Panax specie cultivars. Flavor component at $Rt_{26.15}$ was not detected in Panax quinquefolium and Panax notoginseng but in Korean Panax ginseng and Chinese Panax ginseng. Ratios of peak area at $Rt_{26.15}$ were that if Korean Panax ginseng was 1, Chinese Panax ginseng was 0.185. And so habitat of Panax species cultivars was discriminated. Cultivar and habitat of dried panax species was remarkably distinguised by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as Vapor $print^{TM}$.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.136-141
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. The effect of cereals at 2%(w/v) level on the pattern of volatile aroma compounds in curd yogurt was investigated. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Lactobacillus acidophilus (KCTC 2182). The addition of cereals did not affect markedly general pattern of volatile aroma compounds in curd yogurt. The amount of acetoin and ethanol markedly increased until the first 6 hours of fermentation, and then increased mildly until 24 hours. The amount of diacetyl markedly increased until the first 6 hours and then decreased slightly. Acetaldehyde was first detected by gas chromatograph after 18 hours of fermentation.

• Korean Journal of Adult Nursing
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• v.20 no.6
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• pp.941-949
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• 2008

Purpose: This study was conducted to describe the effects of aroma inhalation on sleep and fatigue in night shift nurses. Methods: The research design was one group pre-posttest design. The subjects were 17 night shift nurses who work at neurosurgery intensive care unit of K hospital of C university in Seoul. During three consequent night shifts, the participants were worn the Actigraph to measure the sleep pattern on their wrist since their first night shift work. The quality of sleep and fatigue was measured by survey when they awoke at 6 pm after second night shift work. And these measures were repeated during the night shifts in second and third week. Aroma inhalation was applied before going to bed after finishing each night shift work during second and third week. SPSS 12.0 program was used for data analysis. Results: There were no statistically significant differences in sleep latency and total sleeping time. However, significant differences were found in the sleep efficiency, awakening number, sleep quality, subjective symptom and intensity of fatigue. Conclusion: These results showed that aroma inhalation had positive effects on the pattern and quality of sleep and reducing fatigue in night shift nurses.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.15-18
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• 1996

Twenty different kinds of roasted and ground coffees, 9 domestic and 11 foreign coffee products, were analyzed using a headspace gas chromatographic technique. Among many aroma compounds, acetaldehyde, acetone, carbon disulfide, isobutylaldehyde, 2-methylfuran, 2-methylbutanol and isovaleraldehyde were mainly analyzed for aroma pattern. Roasting color was determined by Photovolt colorimeter. The average roasting color of the foreign coffee was 54 and 47 for domestic coffee. It means that color of the domestic coffee was darker than that of the foreign coffee. The correlation of coefficient between roasting color and 2-methylfuran was 0.712.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.314-321
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• 1999

This study was performed to test application possibility of electronic nose with 32 conducting polymer sensor arrays for aroma analysis of persimmon vinegar. The 20, 30, 40, 50, 60, and $70^{\circ}Bx$ persimmon vinegar concentrates were prepared by vacuum concentration at $55^{\circ}C$. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ persimmon vinegar concentrate. As the concentration of persimmon vinegar concentrates increased, pH of concentrates increased and acidity as acetic acid decreased. From sensory evaluation for persimmon vinegar concentrates, as the concentration of persimmon vinegar concentrates increased, their cooking odor and umami taste increased, sour taste and acidic odor decreased, salty odor and astringency were not changed. Aroma analysis by electronic nose (AromaScan) showed no difference in normalized pattern and odor intensity among persimmon vinegar concentrates. All quality factors among concentrates also were less than 1.042. And so the electronic nose with conducting polymer sensor was not suitable for aroma analysis of persimmon vinegar concentrate.

• Journal of Korean Biological Nursing Science
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• v.7 no.2
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• pp.17-30
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• 2005

The purpose of this study was to investigate the effects of aroma therapy and foot reflex massage on stress, depression, and sleep pattern of institutionalized elderly. The design of this study was non-equivalent control group pre-posttest design. The data were collected from February 24 to April 9 of 2005. Fifty-one elderly were divided into two groups, 26 institutionalized elderly for the experimental group and 25 institutionalized elderly for the control group. The experimental group underwent aromatherapy and foot reflex massage two days per week(40 minutes per session} over five weeks period. Stress(subjective stress and serum cortisol level), depression, and sleep pattern were assessed in both groups before and after intervention. Five weeks after intervention were spended, the experimental group was again assessed. Five weeks without intervention were spended, the control group was again assessed. The data were analyzed by the statistical program SPSS WIN 12. The results of this study were as follows; $\cdot$ Stress of the experimental group with the intervention was significantly lower than that of the control group. $\cdot$ Depression of the experimental group was significantly lower than that of the control group. $\cdot$ Sleep pattern of the experimental group was significantly higher than that of the control group. In conclusion, the aroma therapy and foot reflex massage program had positive effect on Institutionalized elderly's on stress(subjective stress and serum cortisol level), depression, and sleep pattern.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.173-182
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• 1997

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.89-95
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• 2017

Although the global coffee market is growing every year and the demand for coffee wrapping paper is increasing accordingly, research on the effect of PE material and PP material on the coffee aroma used in the sealant layer, which will directly contact the product, is lacking. In this study, we studied the change of aroma patterns and flavor materials by adding coffee to PP and PE pouches. In addition, we observed changes in aroma patterns depending on the temperature and the presence of the deoxidizer. As a result, it was found that the PP type packaging material was slightly better than the PE type packaging material, but the performance was hardly changed by the material. Rather, the change in the aroma pattern due to temperature was dominant rather than the material. It is ideal that refrigerated distribution ($4^{\circ}C$) is the best storage temperature and sales are done within a short period of time. Among the indicators, pyridine was the most suitable material to study and there are many data about pyridine. Therefore, it is expected that the results can be derived by using pyridine.