• 한국식생활문화학회지
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• 제31권1호
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• pp.96-104
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• 2016

Recently, food industries are increasingly interested in launching ethnic foods in the global market, but communicating sensory information to target consumers has been complicated due to the ambiguity and complexity of Korean sensory descriptors. This study was conducted to elicit various multidimensional sensory descriptors and their definitions using focus group interviews (FGI). Two consumer groups, consisting of 10 panelists in their 20s and 10 panelists in their 30-40s respectively, participated in the FGI. A total of 14 commonly used multidimensional sensory descriptors, including gamchilmat (감칠맛), gaeun (개운), goso (고소), gusu (구수), kkal-kkeum (깔끔), neu-kki (느끼), dambaek (담백), birin (비린), siwon (시원), sikeum (시큼), ssapssarae (쌉싸래), eolkeun (얼큰), jjapjoreum (짭조름), and kalkal (칼칼), were elicited. Their definitions showed that these descriptors not only were constructed using several sensory elements but also contained hedonic connotations. Descriptors such as gaeun, siwon, and kkal-kkeum were more closely associated with overall sensory impressions, including aftersensations and post-ingestive effects rather than sensory concepts. As individuals tend to weigh different elements to construct the concept for each multidimensional descriptor, further studies are required to identify elements consisting of these descriptors to develop better test methods and gain a clearer understanding of the sensory profiles of Korean foods.

• 한국생활과학회지
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• 제12권3호
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• pp.363-376
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• 2003

The purpose of this research was to investigate the property of sensibility of silk fabrics by the linen-like finishing-used polyurethane resin. Subjective evaluations of preference and related sensory descriptors were estimated. Also, related physical and psychological variables were measured. And their correlations were investigated. The value of EM, WT, WC, MIU, and qmax of silk fabrics treated with polyurethane resin decreased and LT, B, 2HB, G, 2HG, 2HG5, and SMD increased. Physical variables which affected on the preference of summer fabrics are B, 2HB, G, 2HG5, qmax, MIU and LT. It was confirmed that silk fabrics treated with polyurethane resin were preferred as a summer fabric. Individual sensibilities that had effects on the preference of summer fabrics were softness including rough and cold. The intensities of weight value on sensory descriptors, which were related with the preference in summer environments, were in following orders: cold, rough, slippery, flexible, stiff and damp. There was no relationship between the subjective evaluation of preference and related sensory descriptors on the fabric and comfort sensation of fabric was derived from psychological variables

• 동아시아식생활학회지
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• 제24권5호
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• 한국생활과학회지
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• 제22권6호
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• pp.673-686
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• 2013

The purpose of this study is to identify consumer needs and sensory evaluation of jacquard fabrics for blind using low melting polyester. Ten kinds of jacquard fabric used for this study were developed. Developed jacquard fabrics were assessed subjectively by 164 consumers using 7-point scale of 22 consumer needs and 43 sensory descriptors. The results were briefly summarized as follows: the most important parameter to choose fabric for blind was 'Easy-use' and the other parameters are 'Lightproof', 'UV-protect', 'Design', 'Price', 'Color', 'Insulation', 'Easy-care'. The image sensibility of jacquard fabrics was explained by six factors: feminine, active, modern, traditional, pure, cozy. Higher preference was found in jacquard fabrics of clear, natural, luxurious, simple, feminine, young, cozy, graceful image. The preference was predicted 38.2% with feminine, modern, pure, cozy, traditional factors. Correlation coefficient between image sensibility factor 1 and preference was 0.437. The 3 factors (feminine, modern, pure)were selected as significant image sensibility affecting preference.

• 한국의류학회지
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• 제24권1호
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• pp.77-86
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• 2000

Purposes of this study were firstly to refine the measurement technique of tactile sensation and sensibility induced by touching the fabrics and secondly to investigate the differences of tactile sensibility depending on environmental conditions and the type of polyester fabrics. The environmental conditions were controlled at 20$\pm$1$^{\circ}C$, 65$\pm$3%RH(standard) and at 29$\pm$1$^{\circ}C$, 75$\pm$3%RH(warm & humid). As results, three factors were extracted from factor analysis of sensory assessment scale. The first factor was thickness and weight, the second one was surface-related property and the third one was stiffness in both environments. Depending on the environmental conditions, heat and moisture-related sensations such as [cold], [damp] and [dry & drapable] were affected significantly. Regression equations with the sensation descriptors were developed for the prediction of tactile sensibility(R2>.89). While the most efficient descriptor was [thin & flexible] in the standard environmental conditions, that was [dry & drapable] in the warm & humid environmental condition.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• 한국생활과학회지
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• 제6권1호
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• pp.89-96
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• 1997

The purpose of this study was to determine the clothing value, awareness of and concern about clothing's country of origin in Korea and England university women. University women in Korea and England were surveyed to determine the importance attributed to 32 descriptors defining 8 clothing values. Awareness of, and concern about, clothing's country of origin were determined mean-scores, t-test and $x^2$-analyses were done. A different rank order of importance for clothing values exists for both groups. The Korea sample rated aesthetic, economic, theorical, political, exploratory and sensory significantly higher and social, religious significantly lower than England sample. England sample appeared to be more aware, concerned about clothing's country of origin than Korea sample. More Korea women were able to recall country of origin. Over half Korea sample but less than 22% England sample recalled purchasing primarily domestic apparel.

• 마케팅과학연구
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• 제18권4호
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• pp.157-194
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• 2008

온라인 커뮤니티에 대한 연구는 학자들과 실무자들의 많은 관심을 받아온 분야이다. 과거 많은 연구자들이 온라인 커뮤니티를 통해 큰 상업적 성과를 거둘 수 있다고 했지만 현실은 그렇지 못하며, 마케팅 연구 분야에서도 상업적 성공을 이끄는 변수들에 대한 연구가 많이 이루어지지 못한 것이 사실이다. 이러한 점에서 본 연구는 온라인 커뮤니티 사이트들이 콘텐츠 관련 마케팅 노력을 통해 소비자들의 자아일치성을 높이고, 긍정적 체험을 유도하면서 커뮤니티 사이트 내에서 소비자 간 상호작용성 등을 높여 결국, 커뮤니티 사이트의 방문충성도 및 구매충성도를 실현시킬 수 있는 프레임 웍을 제시하였다. 연구결과 온라인 커뮤니티 사이트에서 소비자 간 상호작용성이 방문충성도 그리고 특히 구매충성도의 구축에 매우 중요한 요인으로 밝혀졌고, 온라인 커뮤니티 사이트에 대한 자아일치성 지각 및 긍정적인 소비자 체험 또한 소비자의 상호작용성, 방문충성도 그리고 커뮤니티에 대한 애정에 상당히 중요한 요인임을 알 수 있었다. 또한 이러한 매개변수에 주된 영향요소로서 콘텐츠 우수성, 사이트 생동감, 네비게이션용이성, 고객화 등의 콘텐츠 관련 마케팅 노력의 역할의 중요성을 강조하였다.