• Korean Journal of Plant Taxonomy
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• v.43 no.2
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• pp.81-89
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• 2013

In general, studies of aerial parasitic plants known collectively as mistletoe have been carried out to investigate their ecological and agricultural characteristics. However, with the recently increased level of interest in medicinal resources, research on different types of Korean mistletoe has also increased. This study was carried out to review the work on the taxonomy and ecology of Korean mistletoe in preparation for the industrial use of these plants in the future. Mistletoe types are flowering plants belonging to Santalales, which exist in the form of parasites on the branches of trees or shrubs. In Korea, five taxa of four genera in two families of mistletoe exist: Viscum coloratum (Komarov) Nakai f. coloratum, Viscum coloratum (Komarov) Nakai f. rubroaurantiacum (Makino) Kitagawa and Korthalsella japonica (Thunb.) Engl. in Santalaceae, along with Loranthus tanakae Franch. et Sav. and Taxillus yadoriki (Sieb. ex Maxim.) Danser in Loranthaceae. As taxonomic studies of these species remain insufficient and given that the distribution ranges of these species are very wide, further observations pertaining to the morphological variations in each species are necessary. The distribution of mistletoes is known to be determined by the host specificity, the interval between the hosts, the environmental condition, the habits of the host plant, the eating characteristics of mediators in the area, and their habitat selection features.

• Broadcasting and Media Magazine
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• v.22 no.4
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• pp.26-33
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• 2017

소셜 미디어는 대중들의 관심있는 생각, 정보, 이슈들을 공유하는 공개 미디어 플랫폼이다. 이를 통해 개인의 관심있는 텍스트, 이미지, 동영상, 음악 등 다양하고 거대한 콘텐츠가 재생산되고 공유되었다. 콘텐츠의 중심이 채널기반 단향 방송 중심에서 사회 다수를 위한 양방향 소셜 환경으로 이동한 것이다. 소셜 미디어의 장점은 관심사나 관계의 내용을 공유함으로써 양방향 의사 소통이 가능하고, 상호 연관성에 따라 새롭게 정의된 의미있는 정보를 기반으로 콘텐츠를 제공하는 소셜 서비스가 가능하다는 점이다. 이에 본 논문에서는 지난 수년간 인터넷과 방송 환경에서 방송과 웹 콘텐츠를 접목시키기 위해 개발된 다양한 기술 및 서비스에 대해 살펴본다. 또한, 기존의 다양한 웹 콘텐츠를 분석하여 소셜 브로드 캐스팅 서비스의 운영을 지원하는 자동 지식 기반 구축시스템에 대해 소개한다.

• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• Food Science and Preservation
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• v.22 no.2
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• pp.241-250
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• 2015

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.