• 한국식생활문화학회지
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• 제12권3호
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• 한국식생활문화학회지
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• 제31권4호
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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.

• 대한영양사협회학술지
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• 제2권1호
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• pp.69-80
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• 1996

This study was performed to investigate the food preference trends of the children according to age increase and change of the times. The subjects were 1,450 children who are fifth grade of primary school and 2,000 juveniles who are senior high school in 1993. This survey data were compared with the Food preference study of the primary school aged children in 1987.' The results of this study can be summarized as follows 1. State of the general taste The subject had a high preferences to bulgogi(roast beef), panbroiled cuttlefish, steamed egg, fried sausage and donuts among the all sorts of 165 principal and subsidiary foods. But, fried beef liver, pancake, sweet potato with syrup, spinach soup and boiled rice with red bean didn't suit for their taste. Compared with survey data done in 1987, in present study significantly increased preferences to steamed food, pan frying and parboiled vegetables were shown. Particularly, food preference was changed with the cooking methods rather than materials. 2. Differences of the preference according to change of the times In present study, except the rice cakes preferences to all sorts of foods were improved and markedly increased preferences to steamed food, parboiled vegetables and mixed with seasonings were observed. Compared with 87's study deviation of the preference to cooking materials was decreased considerably. Preferences to salty tasted foods as like as stew and salted food were low no better than before. 3. Changes of preference according to age increase Among the principal foods, increased preferences to boiled rice and cereals were shown but to one-dish meal, bread and rice cake were decreased. Among the subsidiary foods, significantly decreased preference to frying was observed. Irrespectively of the cooking methods, preferences to fish and vegetables were improved. And in the frying and panbroiled foods, deviation of preferences to cooking materials were considerable, which means the fixation of food behavior.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제31권6호
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• pp.515-525
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• 2005

Purpose of study: Lingual nerve damage can be caused by surgery or trauma such as physical irriatation, radiation, chemotherapy, infection and viral infection. Once nerve damage occurred, patients sometimes complain taste change and loss of taste along with serious disturbance of tongue. The purpose of this study was to evaluate the effects of unilateral lingual nerve transection on taste as well as on the maintenance of taste buds. Materials & Methods: Male Sprague-Dawley rats weighing 220-250g received unilateral transection of lingual nerve, subjected to the preference test for various taste solutions (0.1M NaCl, 0.1M sucrose, 0.01M QHCl, or 0.01M HCl) with two bottle test paradigm at 2, 4, 6, or 8 weeks after the operation. Tongue was fixed with 8% paraformaldehyde. After fixation, they were observed with scanning electron microscope(JSM-$840A^{(R)}$, JEOL, JAPAN) and counted the number of the dorsal surface of the fungiform papilla for changes of fungiform papilla. And, Fungiform papilla were obtained from coronal sections of the anterior tongue(cryosection). After cryosection, immunostaining with $G{\alpha}gust$(I-20)(Santa Cruz Biotechnology, USA), $PLC{\beta}2$(Q-15)(Santa Cruz Biotechnology, USA), and $T_1R_1$(Alpha Diagnostic International, USA) were done. Immunofluorescence of labeled taste bud cells was examined by confocal microscopy(F92-$300^{(R)}$, Olympus, JAPAN). Results: The preference score for salty and sweet tended to be higher in the operated rats with statistical significance, compared to the sham rats. Fungiform papilla counting were decreased after lingual nerve transaction. In 2 weeks, maximum differences occurred. Gustducin and $T_1R_1$ expressions of taste receptor in 2 and 4 weeks were decreased. $PLC{\beta}2$ were not expressed in both experimental and control group. Conclusion: This study demonstrated that the taste recognition for sweet and salty taste changed by week 2 and 4 after unilateral lingual nerve transection. However, regeneration related taste was occurred in the presence of preserving mesoneurial tissue and the time was 6 weeks. Our results demonstrated that unilateral lingual nerve damage caused morphological and numerical change of fungiform papilla. It should be noted in our study that lingual nerve transection resulted in not only morphological and numerical change but also functional change of fungiform papillae.

• 디지털융복합연구
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• 제11권10호
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• pp.711-718
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• 2013

본 연구는 추출온도, 추출시간, 음용온도의 3가지 평가인자를 통해 5가지 커피 맛(신맛, 단맛, 구수한맛, 짠맛, 쓴맛)의 변화를 알아보았다. 본 실험에서는 1) 추출온도, 추출시간, 음용온도 각각의 평가 인자에 따른 커피 맛의 변화 2) 추출온도 그룹을 통제 후 추출시간, 음용온도에 따른 커피 맛의 변화 3) 3가지 평가인자에 따른 커피 맛의 선호도를 알아보았다. 평가인자와 관련하여 신맛에서 유의한 차이를 보였는데, 추출온도는 높고 추출시간은 길 때 신맛을 강하게 느끼는 반면 음용온도는 낮을 때 강하게 나타났다. 추출온도 그룹을 통제한 결과에서는 신맛과 구수한 맛에서 뚜렷한 차이를 보였다. 신맛은 음용온도가 낮을 때, 구수한 맛은 음용온도가 높을 때 강하게 느껴지는 것으로 나타났다. 추출온도($90^{\circ}C$), 추출시간(0분), 음용온도($60^{\circ}C$)에서 구수한맛이 많이 느껴질 때 높은 선호도를 보였다.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.271-281
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• 2001

This study was performed to compare the anthropometric and the food and nutrient intake of the adolescents between urban areas and islands in south Kyungnam and to identify their nutritional problems. A questionnaire survey was distributed among 383 middle school students for the food and nutrient consumption and other nutritional attitudes including socioecomonic status. The height and weight of the students were measured as well. Socioeconomic status, such as income, educational level, and jobs of the urban students parents was better than that of the island students. There was no significant difference in height between the students of both areas, but the body weight of the urban male students was far heavier than that of the other group. It is very interesting to note that the energy intake of the urban male students was much lower than that of the island male students. The students of the two areas consumed more protein, Vit B$_1$, Vit B$_2$, niacin and Vit C than the recommended daily allowances(RDA) but the intake of Ca, Fe, Vit A was less. As to the sources of animal fat, the urban males consumed much more. Regarding the taste preference, the study shows that urban male students are more likely to choose sweet, salty and soft tastes than island male students. In the case of female students, although island students prefer a rather hot taste, urban students are more likely to prefer sweet and soft tastes. The favorite foods of urban students are meat products, fastfoods, chocolate, cheese and milkshakes, while foods like cooked rice with assorted vegetable are the favorite of the island students. In general, the preference degree for meat products and fruits rates higher than for vegetables. Conclusively the urban students had a tendency of being obese and the intake of all nutrients by the urban adolescents was much lower than that of the islanders. In this study, the cause can be found in significant differences in consuming animal fat, of taste preference and of choosing favorite food. Accordingly a nutritional intervention or educational program is required to adjust the imbalanced intake of some nutrients for the adolescents in this province.

• 한국식품영양학회지
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• 제29권1호
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• pp.115-127
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• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

• 동아시아식생활학회지
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• 제27권5호
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.782-794
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• 2012

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.395-407
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• 2019

Objectives: This study examined the association of the sleep quality and patterns with the dietary behavior, including snack and beverage consumption, taste preferences, as well as lifestyle of university students. Methods: The subjects were 406 university students in Cheongju, Korea, and the data were collected using a self-administered questionnaire. They were divided into two groups according to the Pittsburgh Sleep Quality Index (PSQI): good-quality sleepers (PSQI score ≤ 5) and poor-quality sleepers (PSQI score > 5). The data were analyzed using a χ²-test, independent t-test, and analysis of covariance using the SPSS 25.0 program. Results: Fifty-two percent of university students were categorized as poor-quality sleepers by the PSQI. Students classified as poor-quality sleepers had delayed bedtimes, and a shorter duration in bed and total sleep hours than the good-quality sleepers did. Poor-quality sleepers were more prevalent among those who were female, having irregular mealtimes, or frequent late night meals. They also consumed fast food frequently, such as fried chicken and hamburgers, and noodles when adjusted for gender. In addition, drinks with caffeine over milk were dominant among poor-quality sleepers. Furthermore, the preferences for spicy and salty tastes and longer smartphone usage were more prevalent in those with poor-sleep quality. Conclusions: These results showed that more than 50% of university students reported disturbed sleep and poor quality sleep was associated with less desirable snack consumption and taste preference, more smartphone usage, and others. Therefore, nutrition education program along with lifestyle changes promoting sufficient sleep are encouraged to provide for university students, particularly those who have poor sleep quality.