• Science of Emotion and Sensibility
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• v.15 no.1
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• pp.29-36
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• 2012

This study aims to analyse the research trend of the participants in Emotional Science in Korea and to suggest a desirable direction of research. I analysed the 1,262 articles published in Korean Journal of the Science of Emotion and Sensibility from 2000 to 2011 according to fields of study and keywords. The findings from the study are as follows. In the fields of study regarding Clothing Design, Psychology, Medicine, Visual Media, Brain Science they are still the top rated categories amongst participants. With the participation of Industrial Engineering and Ergonomics they have shown a meaningful difference depending on governmental support such as G7 Project. The problem with Industrial Design is that the majority of studies have been performed alone, and they have many keywords which are not related with Emotional Science. However, 31 new fields of study have been added to the research making the findings more desirable considering that Emotional Science is typical interdisciplinary filed of study. I hope that this study will provide basic data which can be used to promote the interdisciplinary research between the different fields of study in order to generate significant synergy.

• Science of Emotion and Sensibility
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• v.26 no.2
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• pp.39-52
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• 2023

According to the core affect theory, affect consists of two independent dimensions of valence and arousal. Previous studies have found that various types of stimuli, such as pictures, videos, and music, are mapped onto the core affect space. However, the research on affect using gustatory stimuli has not been explored sufficiently. This study investigated whether the affects elicited by tastes could be mapped onto the core affect space. Stimuli were selected based on two factors (taste types and intensity). Participants were presented with each stimulus, evaluated the tastes, and rated their affective responses on taste and emotion scales. The data were analyzed using repeated-measures ANOVAs and multivariate analyses (multidimensional scaling and classification). The results of univariate analyses indicated that participants felt positive for sweet stimuli but negative for bitter and salty. Furthermore, participants reported high arousal with high intensity. Multidimensional scaling revealed that taste stimuli are also represented on the core affect dimensions. Specifically, it was confirmed that in the first dimension, sweetness was represented as a positive affect, while bitter and salty tastes were represented as a negative affect. In the second dimension, bitterness was represented as low arousal and sourness as high arousal. Classification analyses confirmed that the taste was identified consistently based on the affective responses within and across participants. This study showed that the taste stimuli in daily life are also located on core affect dimensions of valence and arousal.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Science of Emotion and Sensibility
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• v.21 no.2
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• pp.89-100
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• 2018

This study was performed to develop face towel fabrics that reflect consumer's tactile preferences. Three different kinds of pile fiber (100% cotton, 50% cotton/50% bamboo, 100% bamboo) of the towel fabrics were selected for the test. The towels were laundered one, five and 10 times repeatedly in a normal washing condition, and fabric softeners were applied to the towels that were laundered 10 times. The flexibility and absorbency (absorption rate and water absorptivity) were evaluated by laundering times of the face towels. Male and female university students evaluated their subjective sensations of the face towels. The flexibility of towel fabrics showed no significant difference according to type of pile fiber or laundering time. The absorbency of the towels was significantly different according to the type of pile fiber and laundering time. The absorption rate was higher in 100% bamboo fiber, and water absorptivity was higher for cotton fibers. There were no significant differences in subjective sensation according to the type of pile fiber of towels before laundering. As the frequency of laundering increased, the tactile preference for the towel slightly decreased. The 100% bamboo towel was rated the most comfortable among the three kinds of towels. The tactile preference for the towels was influenced by smoothness, fabric softness, and softener treatment, in that order.

• Science of Emotion and Sensibility
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• v.10 no.1
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• pp.99-111
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• 2007

In order to identify tactile sensibility factors of traditional silk fabrics and to provide prediction models for the sensibility factors by mechanical properties, seventeen different traditional silk fabrics were evaluated in terms of both tactile sensation and sensibility by using a modified magnitude estimation line scale Gongdan and Newttong with lower values for surface roughness(SMD), bending rigidity(B), and compression resilience(RC) were rated as softer, smoother, fluffier, and more pliable in tactile sensation than any other traditional silk fabrics whereas Nobangju haying higher B, SMD, and tensile resilience(RT) was touched as crisper, more rustling, and springier. Three different tactile sensibility factors including 'Feminine', 'Natural', and 'Casual' were obtained significantly by grouping fifteen different tactile sensibility descriptors. In the prediction models sensibility 'Feminine' was explained positively by SMD, which was supported by the fact that both Gongdan and Newtton were perceived as more feminine. Sensibility 'Natural' that was felt stronger as for Myoungju and Sa was predicted negatively by both fabric thickness(T) and RT. Finally, RC, elongation at maximum load (EM), and T predicted sensibility 'Casual' negatively, which results in its higher factor scores for Myoungju and Shantung, respectively.

• Science of Emotion and Sensibility
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• v.16 no.4
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• pp.493-502
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• 2013

The purpose of this study was to find out the adjective scales, which will be used in the qualitative sensory evaluation of taste, by collecting and analyzing adjectives of expressing taste of Korean language. For the purpose, we rated the mutual similarities among selected 92 adjectives which include the sense of taste, texture, smell and temperature from foods, and then carried out factor analysis and clustering analysis by using correlation based on the similarities. According to the factor analysis there are more than 10 important factors involved in the linguistic representation of taste including food temperature, texture and smell as well as taste. Also, from the cluster analysis, we found that the adjectives can be clustered with groups of the adjectives representing general taste, negative taste, texture and temperature of food. In addition we analyzed the correlation between the adjectives to represent the generic preference of taste and the adjectives to express individual factors of the preferences that are resulted from cluster analysis. The analysis results could show that we need to restrict the type of foods to find out the meaningful limited number of sensory adjective scales for taste in the future.

• Science of Emotion and Sensibility
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• v.10 no.4
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• pp.603-611
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• 2007

Initially, this study was to develop reliable and effective alcohol-associated visual cues. Alcoholic picture cues were chosen from the Normative Appetitive Picture System (NAPS). Additional images consisted of Korean beer and mild liquor was pre-tested to select the pictures that would induce craving most intensely. The images that recorded the highest scores on a scale were chosen through the pre-test. And then, the reliability and validity were examined for the selected alcohol cues from NAPS and pre-test via another psychometric test. Secondly, the study was to investigate differences in craving between subjects with alcohol use disorders (AUDs) and non-alcoholic control subjects when exposed to the alcohol visual cues. Alcohol abusers with AUD (n=9) and demographically similar non-abusers (n=9) participated in this study. After given 5cc of alcohol, subjects were exposed to different types of stimuli (i.e., alcohol, nonalcoholic beverage, and visual control pictures and one rest (cross-hair)). Craving levels were rated through self-report on a Likert scale immediately after the presentation of visual cues. Results showed statistically significant differences between the AUD group and the control group in the Obsessive Compulsive Drinking Scale (OCDS) scores, pre-sip and post-sip alcohol craving. Also, the AUD group showed significantly a higher level of craving during alcohol cues compared to the control group. In conclusion, alcohol craving induced by alcohol cues among subjects with AUD was found to be different from that of non-abusers.

• Science of Emotion and Sensibility
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• v.9 no.2
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• pp.119-132
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• 2006

The dimensions of affection structure from hand movements was developed for the purpose of understanding relationship between affective words and physical factors to apply it to computing environment. To analyze hand movements, three dimensions -direction, time, weight- were found through reconstructing sub-properties of Laban Movement Analysis. The direction dimension has five freedoms of movement (horizontal, vertical, sagittal, circular, shaking) while the time and weight dimensions both have two sub categories each, (sudden, sustained), (light, strong) respectively. By factorial design using the three dimensions, twenty movement were videotaped. Participants rated a list of fifty korean affective words on each twenty movements. The results were studied by nonlinear principal component analysis. The results suggested that time and weight dimensions are closely related with arousal level dimension of affection. Strong and sudden movements associated with highly aroused affection, while light and sustained movements associated with the opposite affection. The direction sub-dimensions were found to be associated with the kinds of affection. Linear movements like horizontal, vortical and sagittal direction were correlated to highly aroused negative affection. Circular movements were found to correlate closely by fun and delight on the graph, while shaking movements were correlated to anxiety and impatience. These results imply that the dimensions of affection structure and sub-properties of hand movements are closely connected with each other.

• Science of Emotion and Sensibility
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• v.21 no.1
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• pp.71-82
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• 2018

Stress involves changes in behavior, autonomic function and the secretion of hormones. Autonomic nervous system (ANS) contributes to physiological adaptive process in short durations. In particular, heart rate variability (HRV) analysis is commonly used as a quantitative marker depicting the ANS activity related to mental stress. The aim of this study is to investigate correlations between psychological responses to stress and HRV indices induced by the cognitive stressor. Thirty-three participants rated their mental and physical symptoms occurred during the past two weeks on Stress Response Inventory (SRI), which is composed of seven stress factors that may influence the status of mental stress levels. Then, they underwent the psychophysiological procedures, which are collected electrocardiogram (ECG) signals during a cognitive stress task. HRV indices, the standard deviation of R-R interval (SDNN), root mean square of successive R-R interval difference (RMSSD) and low frequency (LF)/high frequency (HF) ratio were extracted from ECG signals. Physiological responses were calculated stress responses by subtracting mean of the baseline from the mean of recovery. Stress factors such as tension, aggression, depression, fatigue, and frustration were positively correlated to HRV indices. In particular, aggression had significant positive correlations to SDNN, RMSSD and LF/HF ratio. Increased aggressive responses to stress correlated with the increases of all HRV indices. This means the increased autonomic coactivation. Additionally, tension, depression, fatigue, and frustration were positively associated with RMSSD reflecting increases in parasympathetic activation. The autonomic coactivation may represent an integrated response to specific cognitive reactions such as the orienting response.

• Science of Emotion and Sensibility
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• v.22 no.1
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• pp.55-64
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• 2019

Stress is accompanied by changes in the responses of the autonomic nervous system, and the heart rate variability (HRV) index is a quantitative marker that reflects autonomic responses induced by stressors. In this study, we observed changes in the autonomic responses induced by combinations of 30% oxygen administration and color light for stress relaxation. In all, 42 participants produced stress symptoms over the preceding two weeks, as rated on the stress response scale. After stress assessment, they were exposed to three therapeutic conditions, and electrocardiogram (ECG) signals were recorded before, during, and after therapy. The three therapy conditions consisted of only 30% oxygen administration with white light, a combination of 30% oxygen and orange light, and a combination of 30% oxygen and blue light. The HRV indices extracted from ECG signals were heart rate (HR), the standard deviation of the RR interval (SDNN), the mean square root of consecutive RR interval difference values (RMSSD), the low frequency component of HRV (LF), the high frequency component (HF), and the LF/HF ratio. These indicators were used to compare mean values before and after therapy. The results showed that HR and the LF/HF ratio were significantly lower after therapy than before it. In particular, the condition with 30% oxygen and blue light yielded significantly greater RMSSD and HF increases, as well as decreases in LF/HF ratio than in other two conditions. Our results suggest that therapy with 30% oxygen and blue light is the most effective for the relaxation of stress, which implies autonomic balance by parasympathetic activation.