삼채는 Allium 속 식물로써, 항산화, 항염 및 항균 등에 대한 선행연구가 실시되어왔지만, 정유 추출로써의 연구는 미비한 실정이다. 그에 본 연구는 삼채 잎, 뿌리, 통 부위에 대한 정유 추출에 따른 GC-MSD, 삼채잎의 세포독성, 항산화, 항염을 확인하여 화장품 소재로서의 가능성을 확인하였다. 삼채잎, 뿌리, 통부위의 정유추출 수율은 0.01, 0.02, 0.01%로 확인되었고, GC-MSD 향기성분을 분석한 결과 삼채잎 정유의 주요 성분은 Diallyl trisulfide(34.02%)와 Methyl allyl trisulfide(25.14%)으로 나타났다. 세포 독성이 확인되지 않은 10%의 농도에서 NO 생성 39.69%억제, DPPH 라디칼 소거활성 88.26%를 보였다. 이를 통하여 삼채 잎 정유는 화장품 및 식품 산업분야에서 항산화 및 항염 효능이 있는 원료로서 유용하게 활용 가능성을 제시한다.

중국산과 국내산 홍삼 농축액의 혼합비율에 따는 원산지 판별 가능성을 검토하기 위해 전자코를 이용하여 향기 패턴을 분석하였다. 중국산 홍삼 농축액과 국내산 홍삼 농축액의 원산지 판별이 가능하였고 중국산 홍삼농축액의 혼합비율이 증가할수록 검출되어지는 향기 성분의 패턴은 감소하는 경향을 나타내었다. Frequency pattern, derivative pattern을 Vapor printTM 으로 도형화 하여 비교한 결과 서로 다 른 패턴을 보여주어 중국산 홍삼 농축액 첨가비율에 따른 차이는 물론 원산지의 차이도 뚜렷하게 나타났다.

잣버섯의 조회분은 6.3%, 조단백은 19.1%, 조지방은1.9%, 조섬유는 8.9%로 나타났다. 잣버섯 및 송이버섯,느타리버섯의 향기성분을 SPME로 분석한 결과 잣버섯의경우 휘발성향기화합물 중 3-Octanone, 3-Octanol 및 1-Octanol이 있었고, 송이버섯은 1-Octen-3-ol이 있었으며,느타리버섯은 1-Octene이 존재하였다. 잣버섯의 에르고스테롤 함량은 145.9ppm로 느타리버섯의 43.3ppm에 비해3배 이상 함유되어 있는 것으로 밝혀졌다.

Aroma compounds in sun-dried salt according to saltern material and packaging box were extracted by the headspace and were isolated by using GC-MS. These compounds were identified including ketones, heterocyclic compounds and six other compounds. Major aroma compounds in salts were identified as 4-methyl-2 pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2, 4-bis(1, 1-dimethylethyl)-phenol, and 1, 3, 5 tri-tert-butyl benzene. However, we found no significant differences according to the saltern materials in three salts. Salts stored in Chamaceyparis obtusa (Sieb. et Zucc.) had more diverse aroma profiling than those in Pinus densiflora and Paulownia coreana. We consider that it need to research the development of high value added products for new aromatic salt.

본 연구에서는 운전자의 피로감을 경감시킬 수 있는 자동차용 향 분사 시스템을 개발하였다. 또한 향 분사시스템의 운전자 적응 특성을 분석하였다. 향 분사 시스템은 휘발된 향을 산소 (공기)와 혼합시켜 외부로 분사하는 방식을 이용하였다. 8051 마이크로프로세서를 이용하여 2-Port Solenoid Valve의 on/off 시간을 변경 가능하도록 하였고 이를 통해 향 분사량을 제어할 수 있도록 하였다. 평균나이 22±2세인 남녀 대학생 20명을 대상으로 네 가지 천연 향 (쟈스민 30%, 쟈스민 50%, 페파민트 30%, 페파민트 50%)을 사용하여 향의 적응화가 발생하는 시간과 향에 대한 적응화가 제거되는 시간을 결정하는 실험을 수행하였다. 실험 결과 쟈스민 30% 향의 적응화 발생시간은 1분 28초, 적응화 제거시간은 3분 15초, 쟈스민 50% 향의 적응화 발생시간은 2분 41초, 적응화 제거시간은 4분 3초, 페파민트 30% 향의 적응화 발생시간은 1분 47초, 적응화 제거시간은 2분 59초, 페파민트 50% 향의 적응화 발생시간은 1분 58초, 적응화 제거시간은 4분 11초였다.

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.

Fermented soybean food is one of most economical and health food due to its valuable nutritional and medicinal attributes and have been consumed for centuries as flavoring ingredient in Korea. On fermented soybean food such as doenjang, aroma compounds are important property because they determine taste and grade of fermentation. This study investigated variety of aroma compounds of doenjang made from different soybean genotypes. Aroma compounds in twelve different doenjang made from two cultivar (Daewon and Taekwang) and ten elite lines were extracted by steam distillation extraction (SDE) method and analyzed by gas chromatography/mass spectrometry (GC/MS). Aroma compound were detected over 80 kinds in eight samples (Daewon, Taekwang, MY177, MY187, MY189, MY192, MY204 and MY205) and under 70 kinds in four samples (yeonchun1, MY188, MY203 and MY206). Among the detected aroma components, 47 compounds were assigned as aromatic compounds (21), long chain fatty acid (13), short chain fatty acid (5) and others (8) by the computer library (Wiley 7n program). The major aroma compounds in twelve different doenjang were benzaldehyde, benzeneacetaldehyde, 2-methoxy-4-vinylphenol, pyrazine type compounds, cysteaminesulfonic acid, palmitic acid, oleic acid and linoleic acid. Each doenjang made by same condition (microbe, temperature, aging time and etc) had a difference in ratio and variety of aroma compounds due to different components having soybean genotype.

This study was conducted to provide the fundamental data based on the agronomic, phsyco-chemical characteristics, and quntification of volatile compounds of aroma rice germplasms. Among the 104 rice germplasm, five accessions of domestic aroma rice, 14 accessions of widely cultivated rice, and 60 accessions of foreign aroma rice were selected with excellent agronomic traits, high fertility and germination rate. The average amylose content of foreign aroma rice was higher than domestic aroma rice and widely cultured domestic rice. The domestic aroma rice was shown low protein and the foreign Indica types of aroma rice exhibited a wide range of protein contents. The foreign aroma rice were distributed a variable range of ADV value and lower than the both domestic aroma rice and widely cultured domestic rice. And it shown the difference aspect of amylograms according to the eco-type of the domestic and foreign aroma and the general rice, and it was distinguishable in difference of the aspect of the endosperm of rice as non-glutinous rice, waxy rice, and middle-waxy rice. The optimal extraction conditions of 2-Actyl-1- Pyrroline is recommended that five second grinding time, using 100 % ethyl alcohol, at 90℃ for 30 minutes. The domestic and the foreign aroma rice has more than mild aroma grade. A total 30 accession of aroma rice germplasm selected based on their 2AP concentration, aroma grade and agronomic traits. A total of 158 volatile and semi-volatile compounds were identified from 30 accessions of aroma rice germplasm, including 32 alcohols, 25 acids, 25 ketones, 21 hydrocarbon, 18 esters, 16 aldehydes, 4 ethers, 5 amines, 2 phenols, 2 bases, and 8 miscellaneous compounds. The thirty aroma rice germplasms could be classified into five groups according to the major odor or aroma compounds.

The purpose of the study was to find out what the lavender aroma have an influence on changes in human brain electroencephalogram(EEG). We have conducted an experiment on 10 men and women in their twenties. After comparing digtal EEG(dEEG) with statistical EEG(SEEG) that put advantages of two methods together was applied to this experiment. The measurement was made through 19 channels using 32 channel digital EEG system, and it was made for 20 seconds with the sampling rate set to be 250 Hz. Then the part, which was not polluted by artifact, was adopted. After a clinician judged, the data without the artifact were gathered from the ones, which were measured 9 times in 19 channels, to construct statistical data base. Lavender fragrance had such an influence that δ wave was found in frontal lobe and temporal lobes of both side brains(FP1, FP2, T7, T8, F7, F8, C3, C4, Cz, F3, F4). This can be considered a characteristic of lavender, and more study on another effects of it should be continued. The influence of lavender aroma on human brain EEG will contribute to reducing the stress from which humans suffer.

약쑥의 식물종 판별을 위해 SAW센서가 부착된 GC로 구축된 시스템을 이용하여 휘발성 성분을 분석하였다. 사용된 재료는 별도의 전처리 과정없이 분석되어 15초 이내에 분석된 크로마토그램을 VaporPrintTM 이미지 소프트웨어를 사용하여 패턴화 하였으며 패턴인식을 통하여 비교한 결과, 싸주아리쑥과 사자발쑥, 인진쑥의 패턴 차이를 조사하였다. 1. 싸주아리쑥, 사자발쑥, 인진쑥의 휘발성분의 분석을 통해 polar derivative패턴이 확연히 차이가 있음을 확인할 수 있었다. 따라서 용매추출과 같은 복잡하고 시간이 오래 걸리는 전처리의 과정없이 20초간의 Vapor성분 분석만으로도 쑥의 종류를 구분할 수 있었다. 2.쑥의 보존기간별 향의 변화를 측정해 본 결과, 수확당년의 시료에 비해 해가 갈수록 성분들의 양이 줄어듦이 확인되었고 2년 이후의 시료들에서는 그 변화가 적음을 알 수 있었다. 그러나 4분대의 특정향기성분의 경우에는 오히려 그 양이 증가함을 볼 수 있었다.