연구논문 : 아마로 사용실태 및 향 선호도

김장순 ( Jang Soon Kim ),이종렬 ( Jong Ryol Lee ),박천만 ( Chun Man Park ) 한국미용학회 2006 한국미용학회지 Vol.12 No.3

The purpose of this study is to offer fundamental data for establishing a theory on aroma therapy by understanding Korean use and preference of aroma. The subjects of the study were 130 skin care specialists who worked for skin care salons and 410 general people in Daegu. The study was carried out through a questionnaire and inhalation test. The data were collected from September 1, 2003 to October 1, 2003. The result were as follows : 1. The rate of people who had experienced aroma less than 3 times was 40.5%. The rate of people who had not experienced aroma was 26.1%, who had experienced aroma massage was 33%, and who had inhaled aroma was 47.5%. The people who were older, wealthy, female, married, graduated from college were more experienced aroma(p<0.0l) and housewives in the thirties had more opportunities of experiencing aroma than other subjects. 2. General people preferred aroma Orange(66.3%) the most among 8 essential oils used in the test. The second preference was blended oil with Rosemary, Geranium and Lemon(26.1%). The third preference was the Lavender(25.8%). The order of preference in skin care specialists was Orange(83.3%), Lavender (48.8%), blended oil with Rosemary, Geranium and Lemon(42.9%), and blended oil with Lavender, Sandalwood, Ylangylang and Mandarin(26.2%). Both general people and skin care specialists disliked Teatree the most. 3. Lavender was more preferred by women than men (p<0.05) and Teatree was more preferred by men than women(p<0.0l). In particular, people in thirties liked Lavender the most(p<0.01). Teatree(p<0.001) and Sandalwood (p<0.05) were more preferred by married people than unmarried people. 4. The more educated people were, the more they liked the blended oil with Rosemary, Geranium, and Lemon(p<0.01). Housewives preferred Lavender(p<0.001) and Frankincense(p<0.05) and workers preferred Teatree(p<0. 001) and Sandalwood(p<0.05). As people were not healthy, they tended to prefer Teatree(p<0. 01) As people experienced essential oil, aroma massage and aroma inhalation more, they preferred Lavender and Frankincense. 5. Women`s average score was higher than men`s(women : 4.58, men: 4.18, total score: 6.0). Younger people more preferred aroma than older people(p<0.05). 6. 51.3% of specialists answered they used aroma for skin care less than one time a day, 35.7% of them used 2 or 3 times a day. 29.6% of specialists answered that the biggest difficulty in their work was the lack of knowledge of aroma. The next one was relationship with co-workers and pay(20.4%) and overwork was 13.9% 7. 37.3% of specialists had got massages 10~20 times from a skin care specialist and 31.7% of them had got massages less than 10 times. About experiencing aroma in everyday life, 42.9% of them experienced aroma 10~20 times and 28.6% of then experienced less then 10 times. 8. Generally, the more experienced people liked Lavender, Teatree, Sandalwood and Frankincense(p<0.05). 9. As a result of the survey on the specialists` preference, preferred oils were Lavender(22.4%), Rosemary (13.4%), Rose(10.1%), Jasmine(9.2%) and Orange(8.4%). Unpleasant oils were Teatree(16.0%), Yiangyiang(13.6%), Peppermint(9.9%) and Patchouli(8.6%). The specialists used Lavender the most (67.6%) in aroma therapy and used Rosemary(6.5%), Teatree(5.6%) and Peppermint(4.6%). In conclusion, the subjects` experience and knowledge of aroma were not high, and there was difference in preferences of aroma by their ages, gender, education, occupations, and experiences. However, both general people and the specialists had a difficulty in aroma use due to the lack of knowledge of aroma. So, if we apply aroma therapy to patients in consideration of their preferences, the best result will be expected. A systemic aroma education program for specialists is needed as soon as possible.

체질별 미용적 변이에 따른 아로마의 효과에 대한 연구

허선희(SeonHee Heo),윤천성(ChunSung Youn) 한국뷰티산업학회 2012 뷰티산업연구 Vol.6 No.1

본 연구는 건강에 대한 인식이 높아지고 정신적, 신체적 가치를 추구하는 소비자 인식 이 바뀜에 따라 다양한 테라피적 요소 중 체질에 따른 아로마 적용을 탐색해 보고자 한다. 건강에 관심이 높아진 것은 예나 지금이나 같지만, 유기농이나 웰빙의 테라피가 요즘의 트랜드라고 하면 아로마 테라피를 뺄 수 없을 것이다. 많은 사람들이 아로마를 알지만 어떻게 적용하는지 어떻게 사용하는지를 잘 모르고 있어 본인의 체질에 맞추어 정신적 스트레스나 육체적 질병을 예방, 치유 할 수 있다면 산업에서 많이 적용할 수 있을 것이다. 아로마는 대체의학 속에 있지만 과학적인 증거를 많이 확보하고 있어 오랜 역사를 갖고 있는 필수적인 테라피가 됐다. 에센셜오일이 갖는 방부 살균효과와 면역체계 강화효과, 신 경 내분비계를 조절하여 신체 기능의 균형을 유지하는 효과와 중추신경계를 통한 정신적 효과 등 다양한 효능 효과를 나타내고 있어, 아로마 마사지법, 흡입법, 입욕법, 족욕법, 좌욕법등 다양한 치료법으로 이비인후과 신경과, 면역계통, 산부인과, 특히 한의학에서 유용 하게 치료할 수 있을 것이다. 또한 체질로 치료하는 한의학에서의 아로마는 오랜 역사를 갖는 한의학의 전통의학과 아로마의 효능이 오래도록 전해져 내려오고 있어 그 상관관계가 있음을 증명해 주고 있다. 체질에 따라 더운 체질에는 차가움을 주고 내려주는 아로마를 사용하고, 냉한 체질에 는 따뜻함을 주는 아로마를 사용하여 체질을 변화시키고 질병치유를 할 수가 있겠다. 타고난 체질은 변하지 않는다. 또한, 부모의 체질을 물려받아 자녀에게도 유전이 됨으로 장부의 흐름이 약하여 생기는 질병을 미리 예측하여 아로마를 적용해서 장부에 에너지를 부 여하여 질병을 예방할 수 있겠다. 체질별 아로마 효과의 탐색으로 질병예방을 할 수 있고 정신적 육체적 치유 테라피가 되어 몸과 마음의 조화를 기대해 본다. As awareness of health is getting raised and consumers who pursue physical and mental values have changed their cognitions, this study seeks to explore application of aromatherapy along types of body among various elements of therapy. We have had a lot of interest about health in all ages, however, nowadays, aromatherapy is one of the popular therapies when this trend is organic and well-being therapy. Because many people don’t know about how to apply and use aroma well, it can be applied in many industries if people can care and prevent stress and physical diseases. Although aroma is a part of alternative medicine, it has many scientific proves so that it became essential therapy with a long history. Various remedies such as massage, taking bath, foot bath, hip bath with aroma will help otolaryngology, immune system, obstetrics & gynecology and especially oriental medicine treat diseases because of essential oil’s sterilization effect, effect of boosting the immune system and balancing physical functions with the neuroendocrine system regulation. In field of aroma related with oriental medicine using constitution, effects of oriental medicine and aroma with a long history has been inherited for a long time so that it proves there is an interrelation among them. As aroma of cool nature in constitution can be used for hot body and aroma of hot nature in constitution can be used for cool body, it can change its constitution and treat diseases. Genetic inheritance constitution can’t be changed. Diseases of hereditarily weak organs from parents can be prevented, being predicted and the organs being given energy by aroma. Disease can be prevented through exploration of aroma effects with constitution and being mental and physical therapy, aroma effects would be expected to harmonize body and mind.

홍로사과의 향에 영향을 주는 향 성분 분석과 기여도 평가

고진태(Jin-Tae Koh),유영재(Young-Jae Yu),김만구(Man-Goo Kim) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.6

이 연구에서는 사과 홍로의 향 성분들을 분석하고 기여도를 평가하였다. 사과는 시중에서 유통 중인 홍로를 선택하여 헤드스페이스를 형성시킨 후 25℃에서 1시간 보관하여 분석을 실시하였다. 향기의 분석은 먼저 관능검사법으로 사과의 복합향기를 측정하고, GC/FID/Olfactometry를 사용하여 개별향기로 분리하였을 때 복합향기의 향기가 검출되는지 확인한 뒤 GC/MS를 이용하여 향기성분을 분석하였다. 향기성분의 기여도는 향기를 수치화하기 위하여 향기지속 시간과 향기강도를 고려하여 향기 값을 계산하여 평가하였다. 향기성분의 분석과 기여도 평가를 통하여 사과의 향에 영향을 주는 향기유발성분의 기여율(%)을 구할 수 있었다. 그 결과 기여율(%)이 가장 높게 나타난 물질은 acetic acid(23%), 1-hexanol(16%), butyl ethanoate(13%), 2-methyl-butyl butanoate(9%) 등 4개의 물질로 나타났다. 이 물질은 관능검사법으로 평가한 복합향기와도 일치하며 향기평가요원들이 가장 많이 인지한 향기이기도 하다. 이것으로 이 물질이 사과의 향을 결정짓는 중요한 인자로 작용한다는 것을 알 수 있었다. 이 물질의 생성 메커니즘을 파악하게 된다면 새로운 사과의 품종 개발에 있어 주요한 영향을 미칠 것이며 소비자의 구매만족도를 향상시킬 수 있을 것이다. In this study, “Hongro” apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of 25oC. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers’ acceptance of new varieties of apples.

유비쿼터스를 위한 후각 인식 컨텐츠 구현

이현구,노용완 (사)디지털산업정보학회 2008 디지털산업정보학회논문지 Vol.4 No.3

Recently, with the sensor technology, research about the electronic nose system which imitated the olfactory organ are being pushed actively. But, in case of general electronic nose system, an aroma is measured at the laboratory space where blocked external environment and is analyzed a part of measured data. In this paper, we propose the system which can measure and recognize an aroma in natural environment. We propose the Entropy algorithm which can detect the sensor reaction section among the continuous detection processing about an aroma. And we implement the aroma recognition system using the PCA(Principal Components Analysis) and K-NN(K-Nearest Neighbor) about the detected aroma. In order to evaluate the performance, we measured the aroma pattern, about 9 aroma oil, 50 times respectively. And we experimented the aroma detection and recognition using this. There was an error of 0.2s in the aroma detection and we get 84.3% recognition rate of the aroma recognition.

The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea

오정윤,조인희 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.9

This study was to understand characteristicaroma properties of kale tea made by roasting kale leavesby profiling its aroma composition and screening its aromaactivecompounds. Secondary metabolites of glucosinolatessuch as ally isothiocyanate, 3-butenyl isothiocyanate,3-methylthiopropyl isothiocyanate, and 5-methylthiazolewere the primary aroma compounds of raw kale but wereless abundant in kale tea. Dimethyl trisulfide, cyclohex-2-en-1-ol, benzeneacetaldehyde, and 4-vinylguaiacol werequantitatively major aroma compounds in kale tea. Pyrazines, aldehydes, sulfides, and 4-vinylguaiacol werenewly produced only in kale tea. In particular, 2-ethyl-6-methylpyrazine exhibiting the highest flavor dilution factorwas the most potent aroma-active compound of kale tea,followed by methional, 2-ethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, two unknowncompounds, dimethyl disulfide, furfural, benzaldehyde, anddimethyl trisulfide. These compounds contributed to roasted,sulfur-like/pungent, and sweet aroma characteristics,which were main aroma properties of kale tea. In addition,(E)-hex-2-enal and (Z)-hex-3-en-1-ol contributed to thegreen and grassy aromas of kale tea.

2P-112 A Study on Developing Measurement System for Aroma Permeability of Packaging Materials Using Specialized Permeation Cells

천솔미,강동호,심진기,정빛남,황성욱 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.1

This study aimed to assess the accuracy and reliability of new test methods which was developed to measure aroma permeability of food packaging materials. Two stainless steel permeation cells were specially designed to observe aroma permeation through various packaging films. Four different films (PP/EVOH/PP, EVOH, LDPE, COC) were tested on this experiment and six aroma compounds were selected, which generally contributed to coffee aroma. Permeated aroma compounds were quantified using HS-SPME in coupled with GC/FID. As a result, aroma compounds were rarely detectable via PP/EVOH/PP films and this suggest that multilayer films would be suitable for food packaging materials, especially susceptible to aroma loss. And test results performed in duplicate were consistent, which showed the technique used in this paper could be applied to determine aroma permeability of food packaging materials.

Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution

Qing Xiao,Xuan Zhou,Zuobing Xiao,Yunwei Niu 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.2

The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography– mass spectrometry (GC–MS), among which 23 aroma compounds were further screened out as important odorants based on their odor activity values (OAVs); then, the previously mentioned 23 volatiles were correlated to sensory attributes using partial least-squares regression (PLSR). The result indicates that the differently priced wines were associated with different compounds and aroma attributions. Finally, aroma reconstitution was performed by mixing odor-active aroma compounds (OAVs>1) on the basis of their measured concentrations in the original sample. The result indicated that the aroma profile of the reconstituted sample was similar to that of the original sample.

피부관리실 이용자의 아로마 인식도 및 이용형태

박미경,유왕근 한국패션뷰티학회 2004 한국패션뷰티학회지 Vol.2 No.2

This paper examined the utilization pattern of aroma-therapy and relating factors after visiting about 100 skin-care shops registered to the Central Estheticism's Association in Daegu.Kyungbuk areas, in 200. This questionnaire survey was put into practice from September 1st to September 30th, 2003 for one month, study subjects were 643 skin-care-shop users. As for the experience of Aroma-use. while 85.4% of respondents experienced Aroma-use or has been using Aromat, 14.6% had no experience of Aroma-use. As for average frequency of Aroma-use, 32.8% used Aroma one time a week,23.7% everyday, 20.4% one time a month, 12.0% 3 times a week, 11.1% 2 times a week. As for the route of getting information on aroma, 49.5% of Aroma users got the information in skin-care-shop, 28.6% from mass-media such as internet, TV, newspaper, magazine. Regarding the type of preference aromas, 65.4% answered Lavender, 35.3% Rosemary, 35.2% Peppermint, 25.5% Rose, 23.7% Tea tree, 21.1% Jasmin, 19.5% Lemon. As for purposes of Aroma-use, 36.8% answered problematic-skin-control & fatness-control, 33.5% stress-relaxation, 14.8% physical-symptom-relaxation, 12.4% muscle-relaxation, 2.6% other purposes.

Comparative Analyses for Aroma and Agronomic Traits of Native Rice Cultivars from Central Asia

Wakil Ahmad SARHADI,Nguyen Loc HIEN,Mehran ZANJANI,Wahida YOSOFZAI,Tadashi YOSHIHASHI,Yutaka HIRATA 한국작물학회 2008 Journal of crop science and biotechnology Vol.11 No.1

Aromatic rice has become popular owing to its aroma. Growing demand for aromatic rice has spurred interest in the development of domestic cultivars that offer similar combinations of grain attributes such as texture, cooking characteristics, aroma, and taste. In this study, the most important agronomic attributes and aroma of 26 cultivars from Afghanistan, Iran, and Uzbekistan, and controls from Japan, Thailand, and India were characterized. Also F2 populations derived from the cross between (Jasmine 85 aromatic x Nipponbare non-aromatic) and (Jasmine 85 x Basmati 370 aromatic) were obtained. Tasting individual grains, cooking test, 1.7% KOH sensory test, and molecular marker analysis have been applied to distinguish between aromatic and non-aromatic rice. Diversity for some traits of agronomic importance, such as plant height was detected among countries, e.g. Afghan cultivars classified as tall, and Iranian and Uzbek intermediate and short, respectively. Differentiations of panicle, grain, leaf, basal internode, and culm dimension among rice cultivars, indicating the source of rice diversity in Central Asia. According to the results, 6 of 10, 2 of 7, and 0 of 6 of Afghan, Iranian, and Uzbek rice cultivars were scored as aromatic, respectively. Therefore, Afghan cultivars are a good source of aromatic rice germplasm for Central Asia. The expression between aromatic and non-aromatic, and aromatic and aromatic combinations has been evaluated. The observed segregation ratio of these crosses in the F2 populations was tested by χ2 analysis against the expected ratio for a single gene. A segregation ratio of 3:1 between non-aromatic and aromatic combination has been detected, while segregation has not been detected between the aromatic and aromatic combinations. Also, parallel results were obtained from the tested aromatic rice cultivars. Thus, our results suggest that a single recessive gene controls aroma in all aromatic rice cultivars. Aromatic rice has become popular owing to its aroma. Growing demand for aromatic rice has spurred interest in the development of domestic cultivars that offer similar combinations of grain attributes such as texture, cooking characteristics, aroma, and taste. In this study, the most important agronomic attributes and aroma of 26 cultivars from Afghanistan, Iran, and Uzbekistan, and controls from Japan, Thailand, and India were characterized. Also F2 populations derived from the cross between (Jasmine 85 aromatic x Nipponbare non-aromatic) and (Jasmine 85 x Basmati 370 aromatic) were obtained. Tasting individual grains, cooking test, 1.7% KOH sensory test, and molecular marker analysis have been applied to distinguish between aromatic and non-aromatic rice. Diversity for some traits of agronomic importance, such as plant height was detected among countries, e.g. Afghan cultivars classified as tall, and Iranian and Uzbek intermediate and short, respectively. Differentiations of panicle, grain, leaf, basal internode, and culm dimension among rice cultivars, indicating the source of rice diversity in Central Asia. According to the results, 6 of 10, 2 of 7, and 0 of 6 of Afghan, Iranian, and Uzbek rice cultivars were scored as aromatic, respectively. Therefore, Afghan cultivars are a good source of aromatic rice germplasm for Central Asia. The expression between aromatic and non-aromatic, and aromatic and aromatic combinations has been evaluated. The observed segregation ratio of these crosses in the F2 populations was tested by χ2 analysis against the expected ratio for a single gene. A segregation ratio of 3:1 between non-aromatic and aromatic combination has been detected, while segregation has not been detected between the aromatic and aromatic combinations. Also, parallel results were obtained from the tested aromatic rice cultivars. Thus, our results suggest that a single recessive gene controls aroma in all aromatic rice cultivars.

비즈니스 호텔 고객의 선택 속성이 브랜드 이미지 및 재방문 의도에 미치는 영향: 향기 마케팅을 매개 효과로

이홍규 한국호텔관광학회 2018 호텔관광연구 Vol.20 No.3

This study analyzed hotel customers’ hotel selection attribute, brand Image, and the intention to revisit to solve the continuous difficulties of business hotels in Busan and establish their brand identity using aroma marketing as a mediating factor. based on previous researche, this study drew the room attribute, food and drink attribute, and overall attribute as the 3 factors of customers’ hotel selection attribute, and examined aroma marketing, brand image, and intention to revisit as single factors. The study result proved the followings. Hypothesis 1: hotel selection attribute had a significant impact on aroma marketing. Hypothesis 2: the room attribute and overall attribute of hotel selection attribute had a significant impact on brand image. Hypothesis 3: hotel selection attribute had a significant impact on intention to revisit. Hypothesis 4: aroma marketing had a partial mediating effect between the hotel selection attribute and brand image. Hypothesis 5: aroma marketing had a partial mediating effect between the hotel selection attribute and intention to revisit. Hypothesis 6: brand image had a significant impact on the intention to revisit. The academic implication of this study is that it proposed a theoretical basis that aroma marketing is a very useful marketing method to provide pleasant services to hotel customers and induce their positive responses to hotel places. In terms of the practical implication of this study, the aroma marketing of a hotel is an effective marketing means to remind customers of the hotel brand image, maintain the existing customers, and attract new customers, so hotels should developed their own signature aroma.