• Korean Journal of Food Science and Technology
• /
• v.32 no.1
• /
• pp.17-24
• /
• 2000

Reverse osmosis (RO) system was applied to improve wine quality. General wine (GEN) and wines containing different sugar levels $24^{\circ}Brix$ (RO-24) and $24^{\circ}Brix$ (RO-28) by removing pure water using RO system without sugar addition on brewing method. And they were compared by wine aroma analysis. The preparing method of analysis was LLCE (liquid-liquid continuous extraction). And volatile aroma compounds of different wines were prepared for raw, and diluted materials in same proportion. The wine aromas were described by trained twelve panelists for QDA (quantitative descriptive analysis) and showed for FD (flavor dilution)-chromatogram. Consequently, overall acceptability of RO-28 showed better than that of other treatments. Aromas of RO-28 also were represented the high contents of positive aroma compounds such as ethanol and ethyl acetate, which were identified by GC-O and GC-MS.

• Women's Health Nursing
• /
• v.10 no.3
• /
• pp.235-243
• /
• 2004

Purpose: The purpose of this study was to measure the effects of aroma inhalation on fatigue and quality of sleep of postpartum mothers. Method: The study design was a non-equivalent control group pre-post design. 51 Postpartum mothers were assigned either to a control group or to an experimental group that was exposed to aromas through inhalation for 6 days. Subjects in the experimental group were instructed to wear a necklace filled with Lavender and Eucalyptus oil from 2:00 PM to 8:00 PM every day. Fatigue was measured using the Rhoten Fatigue Scale. Sleep duration, night arousal frequency and sleep satisfaction were used to assess the quality of sleep. Result: There was a significant difference in the score of fatigue following the treatment between the experimental and control groups (t=-2.79 p=.00). However, there was no significant difference in sleep duration, frequency of night arousal and sleep satisfaction following aroma inhalation between two groups. Conclusion: This intervention appears to be effective in reducing the fatigue in postpartum mothers.

• Preventive Nutrition and Food Science
• /
• v.2 no.4
• /
• pp.360-367
• /
• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• Journal of Microbiology and Biotechnology
• /
• v.5 no.3
• /
• pp.143-148
• /
• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• Journal of Korean Academy of Nursing
• /
• v.34 no.2
• /
• pp.344-351
• /
• 2004

Purpose: The purpose of this study is to identify the effect of aroma inhalation on stress responses (physical symptoms, levels of anxiety, perceived stresses)of nursing students. Method: This study was a quasi-experimental research using anon-equivalent pre-post design and was conducted from June 1 to June 5, 2002. The subjects consisted of 77 junior nursing students who were divided into 39 experimental group members and 38 control group members. A pretest and Post-test were conducted to measure body symptoms, the level of anxiety, and the level of perceived stress. In the experimental group, aromas were given using an aroma lamp, lavender, peppermint, rosemary and Clary-Sage. In the control group, the treatment was not administered. Result: As a result of administering aroma inhalation to nursing students, their physical symptoms decreased, their anxiety scores were low, and their perceived stress scores were low, showing that aroma inhalation could be a very effective stress management method. Conclusion: Nursing educators should play an important role in contributing to college students' physical and psychological health by helping enhance their recognition of stress management and effectively relieving their stress using essential oils.

• KSBB Journal
• /
• v.31 no.2
• /
• pp.91-99
• /
• 2016

Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis L. and is the second most widely consumed beverage around the world after water. Aroma compounds of tea differ largely depending on the manufacturing process, even from the same categories of different origins. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). In the present study, we review the formation mechanism of main aromas generated from carotenoids, lipids, glycosides as precursors, and Maillard reaction during the tea manufacturing process, with biological and chemical mechanisms.

• Preventive Nutrition and Food Science
• /
• v.6 no.4
• /
• pp.247-252
• /
• 2001

The need to determine the permeability of organic vapors to polymeric films such as aromas, flavors, etc. has significantly increased in the food industry because of preservation and safety issues along with migration problems. However, due to the complex nature of the permeation process, there have been few investigations compared to nonorganic compounds. In this paper, we review the history of permeability studies and typical methods of permeability measurement such as the isostatic method and quasi-isostatic method for organic vapors. New instrumental developments and significant findings are also introduced and discussed.

• Journal of Sensor Science and Technology
• /
• v.30 no.4
• /
• pp.204-209
• /
• 2021

Immersive multimedia comprising metadata for five senses can provide user experience by stimulating memory and sensation. In the case of olfactory-enhanced multimedia, a computer-generated smell is combined with additional media content to create a richer and/or more realistic experience for the user. Although several studies have been conducted on olfactory-enhanced multimedia using e-nose and olfactory display, their practical applications have been severely restricted owing to the absence of a related standard. This paper proposes a method to standardize odor metadata obtained from an e-nose system, which has been particularly used to acquire data from different coffee aromas. Subsequently, the data were transferred to an odor display applicable for olfactory-enhanced multimedia using the ISO/IEC 23005 (MPEG-V) data template.

• Science of Emotion and Sensibility
• /
• v.18 no.2
• /
• pp.19-30
• /
• 2015

The healing effect of the aroma treated fabrics with lavender and lemon aromas was investigated by assessing the autonomic nervous responses of human body. For this cause Lemon and lavender microcapsules were coated on a cotton fabric using a water-based acrylic binder, respectively. And the study created a total of four aroma treated fabrics at a concentration of 2% and 5% respectively. Electrocardiogram(ECG), skin conductance, and Blood flow, of ten participants were measured for 30 sec at a stable condition, at a stress status (working memory task), and at a stimulation status (after rubbing aroma treated fabrics). Subjective sensibilities of the aromas were also evaluated. With regard to the responses of the autonomic nervous system, in order to understand how the values gained after the normalization process would cause different physiological signals between the stable state and the aroma-stimulated state as well as between the stress state and the aroma-stimulated state, the study conducted a non-parametric test, friedman test as well and analyzed tendencies. LF/HF turned out to be significantly different to the stress state, and according to the results of the post-hoc comparison, lemon 5% presented statistically significant differences among the lavender 2%, lavender5%, lemon2%. Lemon 5% stimuli increased stress but stimuli consisting of the lavender 2%, the lavender 5% and the lemon 2% decreased stress because of a psychological rest. And the stimuli of the lavender 2%, the lavender 5%, the lemon 2% presented a healing effect in this research.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.626-629
• /
• 1997

This study was carried out to investigate the differences of aroma and taste components among three kinds of kiwifruits from Korea, New Zealand and California. The moisture contents, pH, titratable acidity, organic acid, free sugar and volatile aromas were compared. The free sugar and organic acid were measured simultaneously by GC. Volatile aromas were extracted by simultaneous distillation and extraction and analyzed by GC and GC/MS. The moisture contents, pH and titratable acidity showed almost no differences among the three samples. Among the organic acids, malic acid contents were different. Citric acid contents were similar level. Quinic acid in Korean kiwifruits was extremely low compared to other samples. The total sugar contents were similar in three kiwifruit groups. The composition of major flavor components such as ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, 2-hexenal, hexanol, hexanal, linalool oxide, methyl benzoate were different among Korean, New Zealand and California Kiwifruits.