• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2002년도 춘계학술대회 논문집
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• pp.131-134
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• 2002

원래 오감은 말 그대로 각 감각이 개별적으로 존재하는 것이 아니라 다섯 개의 감각이 때로는 겹치고 보완하고 서로 상승하기도 하면서 우리의 감성구조를 보다 입체적으로 구성한다. 따라서 사람들은 뭔가를 판단할 때 오감을 총동원하게 된다. 그러나 일반적으로 디자인이나 제품개발을 하기 위해 사용하는 의미분별척도는 사물의 성질이나 모양을 묘사하는 이미지 형용사를 사용하기 때문에 이런 감성구조를 파악하기에는 많은 한계를 가질 수 밖에 없다. 본 연구에서는 형용사 이미지어에 의존하는 의미분별척도법(SD법)의 한계를 밝히고, 형태, 색채, 음감, 미감, 후각, 촉감과 같은 오감 정보의 관련기호분석을 바탕으로 보다 입체적으로 감성구조를 파악할 수 있는 감성척도를 개발하였다.

• 한국식품영양학회지
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• 제23권1호
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• 혜화의학회지
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• 제12권1호
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• pp.71-78
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• 2003

"Jinaik(津液)" is essential nutritious body fluid for human to be alive, and it can be divided various kinds according to it's location, character, and function. Five Fluids -sweat, snivel(mucus), slobber(saliva), tear, spittle(saliva)- are kinds of "Jinaik(津液)", and all of them belong to kidney. They are also related with five organs, such as sweat belongs to heart, snivel(mucus) belongs to lung, slobber(saliva) belongs to spleen, tear belongs to liver, spittle(saliva) belongs to kidney. We can find out five organs' physiological and pathological conditions by means of observations on the Five Fluids. Five organs' function comes out upper seven openings -two eyes two ears, nose, mouth and tongue. The Five Fluids provide all the nutrition upper seven openings need, so they can help for human to hear, see, smell, and taste properly.

• 한국식생활문화학회지
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• 제25권4호
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• pp.466-472
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• 2010

This study divided consumer food-related lifestyles into five types: health-oriented, convenience-oriented, safety-oriented, economics-oriented, and taste-oriented. According to this grouping, we separated the lifestyles into low-interest, safety and economics-oriented, taste-oriented, and high-interest. The results showed that the safety and economics-oriented group was the largest, whereas the taste-oriented group was the smallest. The results also showed that Korean food consumer behavior and satisfaction differed significantly among the groups, and that the high-interest food-related life group exhibited the highest satisfaction. This study is significant because it segmented the local Korean food market, applied food-related lifestyles, and examined submarket characteristics.

• 대한한방내과학회지
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• 제35권3호
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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.

• 대한지역사회영양학회지
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• 제18권4호
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• pp.402-412
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• 2013

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

• 한국식생활문화학회지
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• 제38권4호
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• pp.224-238
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• 2023

To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and age matched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularly during chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste. The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller number of participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami, one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patients experience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improve the quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritional requirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.

• 동의신경정신과학회지
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• 제26권3호
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• pp.201-210
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• 2015

This study aims to investigate the specific functions of the five spirits based on the characteristics of five phases. In Korean medicine, the mind is classified into five spirits and seven emotions. The spirits (hon, sin, ui, baek, ji) are a way of analyzing of people's mental structures, and they are affected by each other, influencing life activities both directly and indirectly. They are also related to the five viscera and come into their own functions through the characteristics of the five phases that are assigned to the viscera. Sin is the main agent of mental activity that is normal, correct, and perfect, and it directs the other four. Hon is activity that is exposed to the outside from mental and physical aspects such as planning, creative thinking, creating, judgment, speech, and emotional expression. Baek is internal activity, such as obtaining information, learning, seeing, hearing, smell, taste, and touch. Ui is meant to decide between new and already saved information based on comparative analysis. Ji is the activity of making the final decision and saving it in ui. Based on the above, we suppose that the five spirits' functions match the characteristics of the five phases.

• Journal of Oral Medicine and Pain
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• 제30권2호
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• pp.149-162
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• 2005

본 연구는 20대의 건강한 한국인을 대상으로 설탕, 소금, 구연산, 염산키니네에 대한 초역치 미각강도를 측정하고 그것이 성, 미각기호, 흡연 등과 어떠한 관련성을 가지는지 구명하기 위해서 수행되었다. 연구 대상으로 경북대학교 치과대학에 재학중인 학생들 중에서 남자 61명, 여자 62명을 선정하였으며 이들의 평균연령은 25.2$\pm$2.1세이었다. 초역치 미각강도의 측정을 위해서 소리자극의 감지강도에 대한 미각자극의 감지강도를 상대적으로 평가하는 규모짝짓기법(magnitude matching)을 이용하였다. 미각기호는 9점 척도를 이용하여 측정하였으며 단맛, 매운맛, 짠맛, 신맛에 대한 선호 정도를 조사하였다. 이렇게 하여 얻은 자료를 분석한 결과 초역치 미각강도의 크기와 변화정도가 미각자극의 종류에 따라 전체적으로 비슷한 수준과 형태를 보였으며 피검자 개인별 차이가 비교적 적었다. 또한 미각기호나 성에 따른 초역치 미각강도의 차이를 발견할 수 없었으며, 흡연에 의한 영향도 인정할 수 없었다.

• 센서학회지
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• 제9권5호
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• pp.365-372
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• 2000

소산장 흡수를 이용한 다채널 광섬유형 미각센서를 제작하여 인간이 느끼는 다섯 가지의 기본 맛 및 혼합 맛에 대한 센서의 특성을 평가하고 그에 대한 패턴을 분석하였다. 센서소자는 광섬유의 클래드 층을 제거하고 그 대신 실리콘 폴리머내에 6가지의 색소를 고정화한 감지막을 각각 코팅하여 다채널로 제작하였으며, 측정하고자 하는 미물질의 농도변화에 따른 감지막내로의 소산장의 흡수량 변화를 측정하는 방법을 이용하였다. 제작된 센서로부터 얻어진 출력값에 대한 응답패턴을 제작한 결과, 5가지의 기본 맛 즉, 단맛, 짠맛, 신맛, 쓴맛 및 우마미를 내는 대표 물질들에 대해 각기 다른 패턴을 얻을 수 있었으며 센서의 감도는 인간이 느낄 수 있는 역가 이상의 넓은 범위에서 선형적인 측정이 가능하였다.