• Title/Summary/Keyword: sensory evaluation

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Consumer's Sensory Evaluation in Relation to the Coffee Grade among College Students (대학생을 대상으로 한 커피 등급에 따른 관능평가)

  • Kwon, Dae-Joong;Lee, Min-June;Park, Ok-Jin
    • The Korean Journal of Food And Nutrition
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    • v.26 no.1
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    • pp.51-59
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    • 2013
  • This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

A Study of Development Sensory Evaluation and Functionality of Clothing with Shoulder Pads (어깨패드 부착 의복의 심미성과 기능성 향상 방안에 관한 연구)

  • Eun-Jung Lee
    • The Research Journal of the Costume Culture
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    • v.8 no.1
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    • pp.123-132
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    • 2000
  • When adding shoulder pads to clothing, the shoulder pads brings down the quality of armpit area and the width of shoulder area, 1.5㎝ thick non-woven shoulder pads are good for sensory evaluation but do not function as well. Therefore this study has done to come up with a solution to satisfy both sensory evaluation and functionality. The study did was by using laboratory blouses with three different types of shoulder pads, which were two different armpit depths (1.0㎝, 2.0㎝), 3 types of armpit widths (0.5㎝, 1.0㎝, 1.5㎝). The Result are as followed : 1. The sensory evaluation was affected the most by the armpit depths and shoulder lengths. 2. There were two results for the best sensory evaluation, they were the one with a pad of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 1.5㎝. 3. The functionality was affected in an order of movement, armpit width, and shoulder width. 4. The two results for the best functionality were the one with shoulder pads of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 1.5㎝, and the one with armpit depth of 1.0㎝, armpit width 1.5㎝, and shoulder width of 1.5㎝. 5. In conclusion, 1.2㎝ nonwoven shoulder pads on a blouse with a pattern of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 0.5㎝ will satisfy both sensory evaluation and functionality at the same time.

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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

  • Choe, Jee-Hwan;Choi, Mi-Hee;Rhee, Min-Suk;Kim, Byoung-Chul
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.7
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    • pp.1029-1036
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    • 2016
  • This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

Effect of the Shoulder Pad on Arm Movement -In the Area of Functionality and Sensory (팔동작에 미치는 어깨패드의 영향에 관하여 -심미성과 기능성을 중심으로-)

  • 이은정
    • The Research Journal of the Costume Culture
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    • v.6 no.2
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    • pp.66-76
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    • 1998
  • In order to investigate the effect of shoulder pad affecting the arm movement, eleven women volunteers of standard body whose age is from eighteen to twenty-four(x±1σ) were chosen and this experiment had done according to front-vertical motion, side-vertical motion and horizontal motion of upper limps for tow different materials of shoulder pad(sponge, non-woven) and four different thickness of shoulder pad(0.6cm, 0.8cm, 1.2cm). On the base of this, this study, when putting on shoulder pad, try to find the reform method of shoulder part pattern. The results are as follows. 1. When puting on shoulder pad to blouse pattern to rise shoulder pad for rate of two-third per thickness is seemingly the best for sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation of clothes, when that, rising shoulder pad for ate of two-third per thickness is the best. 2. From the results of measure of functional volume and physiological value for functionality evaluation according to thickness and material, motion of shoulder pad, 1.2 cm thickness and non-woven material is evaluated the worst for functionality. 3. From the results of sensory evaluation and functionality evaluation of material of shoulder pad, sponge material is superior for functionality but not for sensory evaluation, non-woven material is superior for sensory evaluation non-woven material is superior for sensory evaluation but not for functionality. So, think that it had better use sponge material for functional clothes, non-woven material for aesthetical clothes. 4. From the results of functionality of clothes, when putting on shoulder pad, the worst discomfortable parts are the armpit part and the shawl part, functionality of these part shoulder be reformed.

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Survey of Research Papers on the Sensory Evaluation of Kimchi (관능검사에 의한 김치의 품질평가방법에 관한 실태조사: $1970{\sim}1995$년 학회지 게재논문 분석)

  • Hwang, In-Sook;Kim, Young-Nam
    • Korean Journal of Human Ecology
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    • v.8 no.2
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    • pp.355-362
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    • 1999
  • The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.

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Menu quality Analysis in University Foodservice operated by Contracted Foodservice Management Company (위탁운영 대학교 급식소 메뉴의 품질 분석)

  • Yang, Il-Sun;Han, Kyung-Soo
    • Journal of the Korean Society of Food Culture
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    • v.15 no.3
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    • pp.155-162
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    • 2000
  • The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

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A Comparative Study of the Flat Jacket Pattern and the Draping Jacket Pattern for the 20's Female (20대 여성재킷원형의 평면재단법과 입체재단법 비교)

  • Kim, Hee-Jin;Lee, Young-Ju
    • Korean Journal of Human Ecology
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    • v.12 no.1
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    • pp.53-61
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    • 2003
  • The purpose of this study was to compare the flat pattern with the draping pattern for the jacket. The results of this study were as follows: 1) According to the sensory evaluation for the movement, P2 flat pattern was more comfortable than the draping pattern at 88-94(N)-160 (77size). 2) The sensory evaluation was applied to evaluate the draping pattern was superior to the flat pattern for the collar at 82-90(N)-160(55size), 85-92(N)-160(66size) and 88-94(N)-160(77size). 3) The draping pattern was superior to the flat pattern in the sensory evaluation for the front and back. 4) Lee Hyung-Suck's flat pattern (P1) was better in appearance than the P2 and the draping pattern (P3) for the side sensory evaluation at 82-90(N)-160(55size) and 85-92(N)-160(66size).

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Handle analysis of Cosmetic Textiles and its Correlation with Subjective haracteristics -Focus on puff textile-

  • Jung, Cheul Sun;Koo, Young Seok
    • Fashion & Textile Research Journal
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    • v.16 no.2
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    • pp.312-318
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    • 2014
  • This study examined the correlation between a handle evaluation of cosmetic puff textile and a sensory evaluation. The KES-F system was used to analyze the main mechanical factors for the handle evaluation and a statistical method was used for the sensory evaluation. The results revealed different mechanical properties and handle values of the tested cosmetic puff textiles. A material type and structure of the cosmetic textile affected the handle property of the material which is the most important factor for a cosmetic purpose. Particularly, the physical properties of textile material are likely to be important factors for the sensory property of cosmetic material. In addition, the sensory evaluation also revealed different sensory characteristics of the cosmetic efficiency according to the cosmetic puff textile. No close relationship was observed between the mechanical properties and sensory evaluation on the cosmetic puff textiles. The sensory evaluation of a cosmetic efficiency is not only decided by the physical and mechanical characteristics of the cosmetic textile material. Overall, when using textiles used for the cosmetic purposes, it is important to consider not only the proper mechanical properties of the textiles but also the use and sensory satisfaction. Development and selection of the cosmetic textiles should be focused on both the material function and consumer satisfaction.

Dynamic discrmination of sensory evaluation capability using a paired-comparison method (일대비교에 의한 관능평가능력의 동작판별)

  • 김정만;이상도
    • Journal of the Ergonomics Society of Korea
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    • v.12 no.2
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    • pp.85-91
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    • 1993
  • Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

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Dynamic discrmination of sensory evaluation capability using paired-comparison method (1대비교에 의한 관능평가능력의 동적판별)

  • 김정만;이상도
    • Proceedings of the ESK Conference
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    • pp.113-123
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    • 1993
  • In a sensory evaluation, the data obtained by a result of evaluation have a wide dispersion and fuzziness because human sense organ is used as a means of measuring sensation instead of measuring instruments. These dispersion and fuzziness are caused by all kinds of time error and have a great influence on a sensory evaluation, but most of previous papers don't deal with these time errors. In this study, a comparative judgement capacity of an evaluator is discriminated by means of the eigen-structure analysis on the premise that evaluation value of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation

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