식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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식품의 맛에 대한 초식품물리학적 해석

Approach to food taste with meta food physics

  • 전재근 (서울대학교 농업생명과학대학 식품동물생명과학부 식품공학전공)
  • Chun, Jae Kun (Department of Food and Animal Biotechnology, College of Agriculture and Life sciences, Seoul National University)
  • 투고 : 2018.03.09
  • 심사 : 2018.03.19
  • 발행 : 2018.03.31
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초록

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multi-layered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

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참고문헌

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