• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.14 no.2
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• pp.194-197
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• 2001

Progressive pigmented purpuric dermatosis(Schamberg's disease, purpura simplex) is an uncommon eruption characterized by petechiae and patches of brownish pigmentation, particularly on the lower extremities. Lesions remain for months or years and present only a cosmetic problem. there is no hematologic disease, venous insufficiency, or associated internal disease. The most characteristic feature is orange brown, pinhead-sized "cayenne pepper" spots. It is hard to find similar disease in Oriental Medicine, however it could be though related with 瘀血. We observed and treated a 25 old female with progressive pigmented purpuric dermatosis on her lower extremities, without pain and itching sign. About 1 year after our treatment, herb-medication. acupuncture treatment, negative therapy and applied aroma oil in order to remove the 瘀血(a kind of congestion) & inner heat and promote the circulation of her blood, the area of pigmented purpuric dermatosis was decreased remarkably and the colour was lighter. She is been treated continuously now and satisfied with the efficacy of treatment.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.246-254
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• 2007

Fresh tea leaves grown in Jeju Island and Jeonnam Province of South Korea were plucked and processed. Volatile compounds (VCs) were analyzed and identified with SPME-GC/GC-MS/GC-O. The VCs of green teas were classified into two major categories based on their aroma characteristics: the Greenish (Group I), and Floral (Group II) odorants. It was found that the VCs were decreased significantly in fresh tea leaves as they were plucked at the later stages of cultivation. The ratio of VCs responsible for Group I and Group II compounds was well-balanced in tea leaves plucked in May, but the balances were changed when the fresh leaves were processed. The major VCs of fresh tea leaves in Jeju and Jeonnam were n-hexanal, E-2-hexenal, Z-3-hexenal, myrcene, benzyl alcohol, linalool, and phenyl alcohol. Also, Jeju and Jeonnam tea leaves had different aroma composition. n-Heptanol, ${\beta}-pinene$, benzaldehyde, and ethyl salicylate were found in Jeju fresh tea leaves, and Z-3-hexenol, E-2-hexenol, and methyl n-heptanoate were detected in Jeju dry tea leaves. On the other hand, Z-linalool oxide and myrcene were found in Jeonnam dry tea leaves. The SPME-GC method showed high reproducibility (RSD, 7.4%) with no-artifact formation. In this study, optimum plucking period of tea leaves could be determined for production of high quality green tea with a well-balanced aroma and characteristic VCs in green tea according to growing areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1637-1642
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• 2007

The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic ($130^{\circ}C$, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.

• Analytical Science and Technology
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• v.25 no.4
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• pp.207-213
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• 2012

Analysis of the aroma constituents present in the rose essential oil of Chinese Kushui type (Rosa sertata ${\times}$ Rosa rugosa) by GC-FID and GC-MS was performed independently as an expert for the inter-laboratory round-robin test to verify reproducibility according to the decision of the preliminary meeting of ISO/TC-54 (Shanghai, Sep. 14-15, 2010). Total 179 peaks (using SPB-1 apolar column), 165 peaks (using DB-624 intermediate polar column), and 162 peaks (using Supelcowax-10 polar column) were separated by GC-FID, respectively. Major constituents (over 5%) by GC-FID were ${\beta}$-citronellol (41.6~46.7%), geraniol (9.7~11.0%), and nerol (3.4~4.5%). ${\beta}$-Citronellol peak was overlapped with nerol peak on SPB-1 and DB-624 columns, whereas the two peaks were separated each other on Supelcowax-10 column. Our results were generally consistent with Chinese data (ISO/DIS 25175); however, a peak of phenethyl alcohol separated by using PEG (Supelco wax) column was found at the quite different retention time. Comparative analysis was conducted using Bulgarian rose (Rosa damascena Miller) oil and perfume. Bulgarian rose oil showed rich amounts of characteristic aroma constituents than the essential oil of Chinese Kushui type.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.532-538
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• 2006

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

• Journal of the Korea Furniture Society
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• v.20 no.4
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• pp.317-325
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• 2009

On the ground of that toy as for infants is an important tool for education as well as play and furthermore it has a great influences on their growth and development, the present study intends to analyze the characteristics of the infant-oriented toys made of wood, the environment-friendly material. Object of the study includes the infants aged 2 to 7, and the wooden toy not only in domestic also international cases are investigated and analyzed from the point of function and design in particular, and the infant-oriented wooden toy is finally characterized. The wooden toys are classified in 5 items according to functions. There are toy helping a physical development like small muscles, toy improving the creativity, toy assisting language learning like Korean & English, toy contributing to number understanding and counting, and toy for imitation of social roles. The characteristics of the wooden toy are that the natural color & grain of wood are shown first, and also the natural texture & aroma of wood are felt secondly, and geometric design and shape are often presented thirdly, and recycling is available fourthly, and it is expensive finally. In order to revitalize the wooden toys lagging behind the cheap and diverse toys made of plastic, it is highly needed that development of the environment-friendly painting, unique design, marketing strategy of enterprises and use of domestic wood material.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.30-36
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• 1994

The essential oil of Schizandrae Fructus was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Schizandrae Frutus was 0.64% when extracted by steam distillation and 0.88% in case of simultanous distillation extraction and sensory analysis of the oil indicated woody, camphorous, spicy and sour characteristic notes. The experimental results confirmed the presence 47 volatile components, the major components were ${\gamma}-terpinene$, p-cymene, ${\alpha}-ylangne$ and ${\beta}-elemene$. The oil was fractioned into ten fractions and 4 fraction of them have a good aroma character. The application of the oil showed the utilization possibility as flavoring materials for Korea tea.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.37-42
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• 1994

The essential oil of Artemisia apiaceae Hence was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Artemisia apiaceae Hance was 0.23% when extracted by steam distillation and 0.37% in case of simultaneous distillation-extraction and sensory analysis of the oil indicated camphorous and herbal characteristic notes. the experimental results confirmed the presence 34 volatile components, the major components were camphene, camphor borneol and caryophyllene. 5 fraction have a good aroma character among 11 fraction were seperated by using silicagel column chromatography. This can is used for the pharmaceutical industry because of amedical action.

• Korean Journal of Oriental Medicine
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• v.10 no.1
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• pp.63-80
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• 2004

The Sasang constitution food is classified by Sadang theory(四黨論), Aroma-Scent-Fluid-Taste(馨臭液味), Inhale-Exhale-Incomings-Outgoings(呼吸出納), Ascent-Descent-Open-Close(升降開闔), Healthy Energy(保命之主), which is different from the Oriental medicine herb classification of traditional oriental medicine. So, we obtained the result of the characteristic of radish, one of much used food materials by examining ancient documents as follows. First, today 'Rae(來)' is used as to come' but in ancient days, was used as 'wheat'. Radish(萊服) is the word made by meaning which removes and overcomes the poison of wheat Second, Ancient people realized the power of its Inhale Disperse Qi (呼散之氣) when the root of radish raises quickly from the soil, and recognized that radish has such a good dissolving function when seeing Bean-curd becomes soft if radish is added to Bean-curd dish. That’s why they classified that radish is lung medicine, and used it as Taeumin type medicine. So if someone is suffocated by the smoke and has indigestion, chronic asthmatic coughing, now we use radish by applying the Inhale Disperse Qi of radish.

• Journal of the Korean Society of Tobacco Science
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• v.31 no.2
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• pp.115-120
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• 2009

향료산업은 화학의 발전과 더불어 번창하였다. 초기에는 시나믹 알데하이드, 바닐린 등과 같은 합성 원료가 제조 되었으며 그 후 장미 천연향의 구성 성분인 메틸 아이오논이 합성되었고 점차 더 섬세하고 지속성이 강하며 안정성 및 확산성이 좋은 신규향료 개발로 연구가 진행되었다. 점차 미량으로도 충분한 향을 발현할 수 있는 향 강도가 강한 향료 개발이 가속화 되었다. 특히 최근에는 GC-MS와 GC-Olfactometry 기술의 발전에 따라 천연물에 존재하는 화합물의 확인이 더 용이해 지면서 향 화학자들의 연구 영역이 점점 더 확대되고 있다. 본 논문에서는 담배에 사용되는 케미칼 향의 분자 골격 또는 골격에 다양한 곁가지로 유도체를 합성함으로써 분자구조에 따른 향 특성 변화에 대해 논의 하였다. 세계적으로 점차 담배에 사용되는 향의 종류가 감소되는 추세에서 동일한 향 계열 중 본 논문에서 언급된 다양한 향을 적절히 선택하여 대체 사용함으로써 첨가제의 축소 및 감소에 많은 도움이 되리라 생각된다. 우선 단맛(sweet)을 내는 물질에 대해 논하는데 이 부분은 상당히 광범위하다. 그래서 단맛의 대표적인 열대과일 향과 쵸코렛 향에 대해 먼저 언급하고, 다음으로 구수한 스모키 향과 팝콘향, Cooling하고 Fresh한 향 특징을 주는 멘솔 유도체 향, 과일 향, 버섯 향, 꽃 향, 스파이스한 향 등에 대해 언급하였다.