• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.364-372
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• 2016

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.217-220
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• 2005

햄버거 패티에 기능적 특성을 부여하고자 실크 펩타이드를 첨가하여 햄버거 패티를 제조한 후 품질특성 및 최적 실크 펩타이드 첨가량을 평가하였다. 실크 펩타이드가 햄버거 패티의 가열 감량에 미치는 영향을 분석한 결과 실크 펩타이드 첨가량이 증가함에 따라 가열감량이 유의적으로 감소하는 것으로 나타났다. 실크 펩타이드가 첨가된 햄버거 패티의 경도, 탄성 및 점착성을 분석한 결과 경도는 실크 펩타이드 첨가량이 증가함에 따라 감소하는 경향이었으나, 탄성과 점착성의 경우 실크 펩타이드 첨가에 의해 영향을 받지 않는 것으로 나타났다. 또한, 색도 측정결과 실크 펩타이드 첨가량이 증가함에 따라 명도(L) 및 적색도(a)는 유의적으로 증가하였으며, 황색도(b)는 감소하는 것으로 나타났다. 실크 펩타이드를 첨가한 햄버거 패티의 관능적 특성을 분석한 결과 실크 펩타이드가 첨가된 햄버거 패티는 외관, 후각, 미각, 조직감 및 종합적 기호도 등 모든 평가항목에서 무첨가구에 비해 높게 나타났다.

• Archives of design research
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• v.12 no.1
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• pp.75-82
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• 1999

It is very necessary and important that color image language is given to each coloring to highten efficiency on applying color scheme. For that in this research, literature cited and survey are carried out to select languages on the Korean's color-image connected with color scheme at the same time, and I did my best to objectify the subjective color image through verifying related experts. As the result of research, I classified the color image into 14 categories; A. energy or dinamic, B. harmony, C. order, D. style and fashion, E. mystery, F. Practically, G. dignity, H, gorgeousness, I. the sense of sight, touch, taste, hearing, J, complexity, K. sexuality and growth, L. standard, M. static and lyricism, N, simplicity to promote user's usefulness. For the user's convenience on color plan, the work to propose odor scheme concided with the selected color-image languages is deferred till the follow-up research.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.28 no.4
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• pp.165-174
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• 2015

Objective : To find whether Herbal medicine(Chengsimyeunja-eum) and acupuncture can correct hypogeusia.Method : One patient with hypogeusia related to the effects of onion juice was selected. Herbal medicine(Chengsimyeunja-eum) was administered and acupuncture was applied for 30 times in 2 months. Taste function was evaluated by self report, the way to gustometry based on Visual Analogue Scale(VAS).Result : Chengsimyeunja-eum and acupuncture treatment improved taste after 2 months of treatment. Adverse effects were not reported.Conclusion : This study shows that the Korean medicine treatment was effective in improving hypogeusia related to the effect of onion juice.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• v.9 no.1
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• pp.820-823
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• 2005

개인의 경험을 통해 얻어지는 외부의 물리적 자극에 대한 복합적인 감성을 분석하여 공학적으로 처리함으로서 인간의 보다 편리하고 안락한 생활을 영위하도록 하는 연구가 진행되고 있다. 색채는 아동의 감성과 성격을 이해할 수 있는 중요한 요소이다. 또한 아동은 자신의 심리 상태나 갈등을 그리기나 낙서 등의 작업을 통해서 아동의 감성을 무의식적으로 표출하는 경우가 많다. 따라서 아동이 선호하는 색채를 통해 아동의 감성상태를 파악할 수 있다. 본 논문에서는 인간의 오감 즉, 시각, 청각, 후각, 미각, 촉각 중에서 시각(색채)에 따른 감성 상태를 파악하기 위하여 아동이 그린 그림의 색채를 분석한다. 그리고 퍼지 논리와 퍼지 추론 규칙을 적용하여 감성 상태를 파악하는 방법을 제안한다. 제안된 감성 처리 방법을 알슈울러와 해트윅(Alschuler and Hattwick)과 박재명의 색채에 따른 감성 상태에 적용한 결과, 제안된 감성 처리 방법이 효율적인 것을 확인하였다.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.7
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• pp.1275-1282
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• 2007

With the rapid spread of smart mobile products and practical use of wireless network, it became possible to offer the computing environment people can use anytime anywhere and it is predicted that portable computer as the next generation computing is to be put to practical use. This computer will be expected to have the new interface which provides realistic service through human's five senses as well as the interface through the visual and auditory senses. Accordingly, in this study, we are going to talk about the technology that expresses and reproduces what is based on olfactory information - closely related with memory among honan's five senses - in order to embody the lifelike user interface.

• Journal of Electrodiagnosis and Neuromuscular Diseases
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• v.20 no.2
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• pp.144-147
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• 2018

Although dysgeusia can occur as a consequence of stroke attacks, many physicians and patients tend to overlook it. A 50-year old woman complained of a 2-week history of abnormal sense of taste on the anterior two-thirds of right tongue. Blink reflex test demonstrated prolonged ipsilateral and contralateral R2 responses with the right supraorbital nerve stimulations, which suggest the lesion on the descending pathway. Brainstem magnetic resonance imaging (MRI) demonstrated abnormal findings in the right lower dorsal pons, anterior to 4th ventricle, lateral to inferior colliculus, and at the level of the pontomedullary junction, which was compatible with solitary tract nucleus and spinal trigeminal nucleus. Brainstem infarction should be considered in patients who have abnormal sense of taste. Additionally, blink reflex test may be helpful for the detection of central origin dysgeusia.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.75-83
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• 2016

Objectives: The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age. Methods: A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors. Results: Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste. Conclusions: This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

• The Journal of Internal Korean Medicine
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• v.35 no.3
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• pp.383-397
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• 2014

Objectives: The purpose of this study was to report the effect of traditional Korean medical therapy such as acupuncture, electroacupuncture and herbal medicine in taste disorder patients. Methods: We surveyed 5 taste disorder patients visiting the Oral Diseases Clinic in the Kyung Hee University Oriental Medicine Hospital from January, 2014 to June, 2014. Before starting traditional Korean medical therapy such as acupuncture, electroacupuncture and herbal medicine, the subjects were evaluated on severity of discomfort using visual analogue scale (VAS), salivary flow rate (SFR), quality of life about oral health (based on the 14-item Oral Health Impact Profile-14) and qi-stagnation condition (based on the 23-item qi-stagnation Questionnaire). Visual analogue scale was re-evaluated during the treatment period. Results: There was no relationship between diminished SFR and severity of discomfort. Also change or loss of taste did not influence the quality of life about oral health. However, stress which refers to qi-stagnation could be one of the reasons taste disorder occurs. After receiving traditional Korean medical therapy, all 5 patients' visual analogue scale score decreased. Conclusions: Traditional Korean medical therapy may potentially be an option for taste disorder. Further evaluations including pre-post comparison with larger number of cases will be needed in the future.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2012.06a
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• pp.7-8
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• 2012

Using a questionnaire, this study examined the users' consciousness through the human five senses on the waterside space in the district of Minato Mirai 21, Yokohama located in the east of Kanagawa prefecture, which is well known for its waterfront in Japan. Among the users, the results of the questionnaire showed 52.2% of male, and 29.6% accounted for people in their twenties as the dominant groups. Out of the nineteen questions regarding the consciousness on the waterside space, 'feel the sea breeze' accounted for 237(78.7%) while 'the sea is visible' accounted for 217(72.1%). Then, the contents of the nineteen questions were re-classified into such seven items as the human five senses(sight, hearing, touch, taste, and smell), activities, and the existence of facilities, discovering the consciousness of the users. The results demonstrated that touch(22.9%) and sight(20.8%) respectively were the most influential items.