• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.139.1-139
• /
• 2003

검은비늘버섯(Pholiota adipose)의 향기성분을 조사하기 위해 생버섯을 SDE로 추출하여 농축한 후 GC/MS로 정성하였으며 향기특성은 GC/olfactometry를 이용하여 확인하였다. GC/MS로 정성된 화합물은총 52종이었으며 함량이 높은 화합물로는 hexanal (8.55%), n-heptadehyde(13.02%), 2-pentyl furan(4.82%), benzeneacetaldehyde (3.34％), (E,Z) -2,4-Decadienal(3.06％), 6,10-dimethyl 5,9-undecadien-2-one(11.75％) 이었으며 1-octen-3-ol, 3-octanone, 3-octanol, 2-octanol, 1-octanol 등의 C8화합물이 검출되었다. Sniffing test 결과 주요한 향기특성으로는 burnt odor(843, +++), fresh fruity odor(1-hexanol ++), fresh mushroom(n-heptaldehyde, +++), mushroom like(1023, +++), refreshing sweet(benzeneacetaldehyde, +) 등으로 나타났다.

• Journal of Sasang Constitutional Medicine
• /
• v.31 no.4
• /
• pp.18-27
• /
• 2019

Objectives The purpose of this study is to estimate the differences in sensory responses(Visual, Auditory, Olfactory and Taste responses) among Sasang Constitution. Methods We recruited 90 healthy subjects who were divided into three groups(30 Soeumin, 30 Soyangin, 30 Taeeumin). First, subjects saw the photo of 'the dress' and were asked to answer three questions about 'the dress'. And we evaluated auditory function by a Tone Deaf Test(TDT) and Adaptive Pitch Test(APT). Olfactory function was evaluated by using Korean Version of Sniffing' Sticks(KVSS) Test II and Taste function was evaluated by using taste strips. Results and Conclusion 1. Overall, 60% of subjects described 'the dress' as blue/black(B/B); 23.3% as white/gold(W/G); 16.7% as something else, and the difference in the proportion of reporting color of 'the dress' was statistically significant. 2. As the result of analysis of taste strips according to Sasang constitution, there was significant difference that Soyangin scored higher than Soeumin in sweet taste score. 3. As the results of analysis of auditory function test(TDT, APT) and that of olfactory function test(KVSS Test II) according to Sasang constitution, there were no statistically significant differences.

• Journal of Microbiology and Biotechnology
• /
• v.6 no.3
• /
• pp.194-201
• /
• 1996

To develop a method appropriate for mass production in a factory, we manufactured soy sauce with Bacillus species SSA3-2M1 and fused ST723-F31 at $30^{\circ}C$ with aeration of 1/3 vvm for 40 days. The flavor components extracted from the manufactured soy sauce were fractionated to neutral, acidic, basic and phenolic fraction and identified by GC-mass. Among the 60 kinds of identified flavor components, 16 and 23 components were detected in traditional Korean soy sauce and soybean paste, respectively. There were three peak regions that smelled like soy sauce with the GC sniffing test of flavor components and 2, 6-dimethyl pyrazine, benzaldehyde, 2-methoxy phenol, phenol and benzeneethanol which were identified as character impact compounds of traditional Korean soy sauce and soybean paste were identified in the region that smelled like soy sauce. It is therefore considered possible to achieve mass production of soy sauce with standard quality by Bacillus species SSA3-2M1 and fused ST723-F31 in the factory.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.11
• /
• pp.5292-5298
• /
• 2012

The purpose of this study is to perform the effectively advanced airway management in an emergency patient with cardiac arrest and trauma by comparing the appearance of influence in a change of visual-field height upon endotracheal intubation according to a change in position with intubation of paramedics in a moving ambulance and by analyzing the appearance of the influence in a patient's change in position with intubation upon speed in endotracheal intubation. Research subjects were randomly extracted 60(30 people for control group, 30 people for experimental group) people as the paramedics who are working at 13 fire stations in C Province. Data analysis was carried out ${\chi}^2$-test, independent t-test, paired t-test by using SPSS WIN 14.0 Version. As a result of research, to improve speed of the advanced airway management, it is considered to be likely effective in a patient's sniffing position and in the endotracheal intubation in the upper space of the main stretcher. The self-confidence in intubation after experiment increased significantly. Thus, the continuous education(training) on the intubation position and method within ambulance is considered to be likely needed for improving efficiency of the advanced airway management.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.6
• /
• pp.953-957
• /
• 2002

Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 7$0^{\circ}C$ and SSW did more high boiling compounds over 10$0^{\circ}C$. The volatile compounds identified from SSW were 9 pyrazines,5 acids,4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log$_3$ FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.307-312
• /
• 2001

Flavor compounds in Neungee (sarcodon aspratus) were extracted by simutaneous distillation and extraction (SDE), supercritical fluid extraction (SFE) and headspace method. Flavor compounds obtained by various extraction methods were analyzed with GC and GC-MS. The funtionality of flavor compounds were determined by aroma extract dilution analysis (AEDA) of GC-ofactometry methods. Fifty one flavor compounds were totally identified in Neungee mushroom. However, the numbers of flavor extracted SDE, SFE and headspace were 33, 26 and 17 respectively. The major flavor compounds obtained by SDE, SFE and headspace were 1-octen-3-ol, 1-octen-3-one, 3-octanone, 2-octen-1-ol, 3-octanol, 1-octanol and benzenealdehyde. As the results of sniffing test, the major flavor compounds were found to be fresh mushroom flavor, wood flavor, refreshing sweet flavor, mold flavor, bitter-mushroom and metalic-flavor.