• Journal of Animal Environmental Science
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• v.13 no.3
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• pp.195-200
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• 2007

Management of odors is essential to swine industry in the Republic of Korea. This study was conducted to evaluate the odor removal efficiency of biofilter ducting systems. Rice straw and auto clave concrete(ALC) were used as filter medium. The ventilation fans(5 units, diameter: 500 mm) at the side wall of a growing pig housing were connected to a biofilter using a duct. The size of a biofilter is $2.5{\times}2{\times}1.2(W{\times}L{\times}H)$. The air velocities at the 300 mm above rice straw and ALC were 0.77 and 0.56 m/s, respectively. Ammonia concentration at the outlet of rice straw and ALC media were 2 and 3 ppm, respectively. Dust concentrations were also measured. The dust concentrations of rice straw and ALC were 93, $32\;mg/m^3$, respectively. There was no significant difference between filter mediums in terms of carbon dioxide concentrations(rice straw: 320, ALC: 270 mg/l). The concentration of hydrogen sulfide was stable over the experimentation. The actual concentrations of hydrogen sulfide were 4, 3 and 3 ppm at the days of 7, 21 and 36, respectively. These results suggest that biofilter ducting systems may remove odors from pig house effectively.

• Korean Journal of Clinical Laboratory Science
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• v.51 no.4
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• pp.462-467
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• 2019

Many studies in recent decades have revealed that olfactory stimulation by perfume or malodor inhalation exerts various psychological and physiological effects on humans. The most recent studies have examined the electrophysiological response of olfactory stimulation on the activity of human cortical nerve cells. The purpose of this current study is to quantitatively analyze what changes occur in the alpha activity in healthy participants (N=12) on olfactory stimulation using two types of odors (acacia and butanol). Exposure to the odor of acacia perfume was associated with a significant increase (66.7%) in alpha activity when compared with that of the no-odor background EEG. Exposure to the odor of butanol was associated with a significant reduction (33.3% to 41.7%) in EEG alpha activity when compared with that of the no-odor control. The results of this study demonstrated the potential to alter the cerebral cortex activity by olfactory stimulation. The results also suggest that olfactory perception has stimulatory effects on the function of the nervous system. In other words, it could be concluded from this study that inhalation of olfactory stimulation affected brain wave activities and mood states. Further research is needed to completely understand and describe the electrophysiological effects of different odors on the central nervous system.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.126-133
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• 2022

The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log₂ flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine ("earthy"), 2-sec-butyl-3-methoxypyrazine ("earthy", "musty"), and dipropyl disulfide ("sulfurous") were the most predominant aroma-active compounds with log₂FD of 9-10; this was followed by dimethyl trisulfide ("onion-like") and (E)-1-propenyl propyl disulfide ("fresh onion-like"). The "sulfurous", "earthy", "pungent", and "cabbage-like" aroma notes were strong in Korean wild chive. More intense "pungent" odors were detected in Korean wild chive cultivated in an open-field, whereas more intense "cabbage-like" odors were detected in Korean wild chive cultivated in a greenhouse.

• KIPS Transactions on Computer and Communication Systems
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• v.11 no.2
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• pp.67-72
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• 2022

Recently, various intelligent application services using artificial intelligence are being actively developed. In particular, research on artificial intelligence-based real-time prediction services is being actively conducted in the manufacturing industry, and the demand for artificial intelligence services that can detect and predict fire and odors is very high. However, most of the existing detection and prediction systems do not predict the occurrence of fires and odors, but rather provide detection services after occurrence. This is because AI-based prediction service technology is not applied in existing systems. In addition, fire prediction, odor detection and odor level prediction services are services with ultra-low delay characteristics. Therefore, in order to provide ultra-low-latency prediction service, edge computing technology is combined with artificial intelligence models, so that faster inference results can be applied to the field faster than the cloud is being developed. Therefore, in this paper, we propose an LSTM algorithm-based learning model that can be used for fire prediction and odor detection/prediction, which are most required in the manufacturing industry. In addition, the proposed learning model is designed to be implemented in edge devices, and it is proposed to receive real-time sensor data from the IoT terminal and apply this data to the inference model to predict fire and odor conditions in real time. The proposed model evaluated the prediction accuracy of the learning model through three performance indicators, and the evaluation result showed an average performance of over 90%.

• Food Science and Preservation
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• v.30 no.4
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• pp.683-690
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• 2023

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.

• Journal of Environmental Health Sciences
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• v.50 no.2
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• pp.83-92
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• 2024

Background: In this study, we investigate the rapid increase in environmental odors and notable rise in civil complaints near Dorim Stream in the Gwanak-gu area of Seoul. Objectives: This study aims to identify the causal compounds responsible for environmental odors in the Dorim Stream and investigate the structural characteristics of the stream that influence odor generation. Methods: The research methodology involved setting up 41 sampling points, selecting panels for direct sensory evaluation to assess odor intensity, measuring dissolved oxygen and hydrogen sulfide concentrations, and using all-in-one low-temperature desorption gas chromatography (ATD-GC) and thermal desorption-gas chromatography-mass spectrometry (TD-GC/MS) analysis to identify odor-causing compounds. Results: The evaluation of Dorim Stream revealed that in areas with complete meandering, there were lower dissolved oxygen levels (4.5±2.67 mg/L) and higher odor intensity (4.0±0.92), while in partially meandering sections, higher dissolved oxygen levels (7.8±1.15 mg/L) and lower odor intensity (2.8±1.06) were observed. Hydrogen sulfide levels measured with sensors increased with higher temperatures, especially in the afternoon hours (12:00~14:00). Acetaldehyde was the dominant odor compound detected in both the Bonglim Bridge (0.4 ppm) area and Guro Bridge area (0.867 ppm), with concentrations more than twice as high near Guro Bridge. Odor-causing compounds identified by TD-GC/MS indicated a pungent, sulfurous odor in the Guro Bridge area and a musty odor in the Bonglim Bridge area. Conclusions: This study categorizes and analyzes the sources of odor in Dorim Stream in Seoul based on meandering patterns and the distribution of sewage facilities, highlighting the potential odor issues associated with combined sewage systems and sewer junctions and suggesting policy improvements.

• Journal of Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Journal of Sensor Science and Technology
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• v.21 no.4
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• pp.249-255
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• 2012

Among the human senses, olfactory information still does not have a proper data presentation method unlike that regarding vision and auditory information. It makes presenting the sense of smell into multimedia information impossible, which may be an exploratory field in human computer interaction. In this paper, we propose an olfactory information presentation method, which is a way to use smell as multimedia information, and show an application for scent generation and odor display using a web service. The olfactory information can present smell characteristics such as intensity, persistence, hedonic tone, and odor description. The structure of data format based on olfactory information can also be organized according to data types such as integer, float, char, string, and bitmap. Furthermore, it can be used for data transmitting via a web service and for odor display using a scent generator. The scent generator, which can display information of smell, is developed to generate 6 odors using 6 aroma solutions and a diluted solution with 14 micro-valves and a micropump. Throughout the experiment, we confirm that the remote user can grasp information of smell transmitted by messenger service and request odor display to the computer controlled scent generator. It contributes to enlarge existing virtual reality and to be proposed as a standard reference method regarding olfactory information presentation for future multimedia technology.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1319-1331
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• 2017

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread's springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.455-460
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• 2002

This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).