• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.112-119
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• 2000

The purpose of this study is to investigate the bodice patterns by analyzing sensory evaluations. Anthropomatric data was collected between April and October of 2000. Total 283 body measurements were collected for this study including both direct and indirect measurements(29 variables from the direct anthropometric data. 5 variables from the indirect anthropometric data). Data were analyzing using percentiles. standard deviation and Anova. The appearance and fit of three kinds of bodice patterns (N. L. H type) were evaluated by expert panel and the subjects. The results of the anthropometric measurements and sensory evaluations are as follows : A significant differences (p$\leq$.001) in the height, width and girth Items was found. The results of the bodice pattern evaluations by expert panel indicates that a significant difference (p${\le}$.05) in the responses to the placement of the waist dart, the fit of the bust area and the placement o( the back shoulder dart for 20's and 30's. The result of the evaluations by subjects indicates that a significant difference (p${\le}$.05) in the responses to the placement of the waist dart for 40's. A significant difference (p${\le}$.05) in the responses to the suitability of the shoulder area among the age groups.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.738-742
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• 2005

We developed a musical composition and performing method for the dynamic expression of food taste, to replace the static expression obtained from a numerical sensory score and linguistic method. The musical score was composed using cognitive food sensory data gathered while eating potato chips via a computer equipped with a sound card and a master keyboard, as well as Cakewalk 9.0, Goldwave 5.0, and Windows Media Player. The music score included four lines, one representing sensory data and three reflecting three layers of human consciousness. Different time units were applied by incorporating different repetition cycles for the relevant consciousness layers. The musical scores of individual subjects differed in terms of the score pattern and its sound. The music representing food taste was played by four instruments and showed different sound and acoustic frequency patterns for each individual subject during the consumption of potato chips. The musical expression method was applied to analyze the individual taste characteristics in the cognition of food.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.1
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• pp.131-140
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• 2015

After drawing the sensory images from the color green, the difference of sensory images and the difference of the color green according to demographic characteristics and which factors affect the preference have been analysed. The thirty six-photos of 2013 women fashion show on the STYLE.COM were used for the stimuli of green colour fashion for the questionnaire. The people surveyed were adults in their 20s to 50s. The 123 copies of the questionnaire were used for the statistical analysis of this study. Factor analysis, Cronbach's ${\alpha}$ test, t-test, ANOVA, Duncan test and Regression analysis test were carried out by SPSS 19 for the statistical analysis of collected data. The results were as follows. The sensory images of green fashion were drawn in six types. The sensory images of green fashion according to demographic characteristics showed a significant difference depending on martial status, age, monthly income and occupation. The preference of green colour fashion according to demographic characteristics showed a significant difference depending on sex, age, monthly income, occupation. The variables affecting the preference of green fashion were identified as four types, and the most affecting variable to the preference was the favorable and familiar factor. These research results will become available on selecting the target customer and making the marketing differentiation strategy when planning fashion products.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.105-110
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• 2016

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

• Food Quality and Culture
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• v.2 no.1
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.506-514
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• 2016

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.387-397
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• 2024

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64-0.69 ㎍/g, n = 9), medium (MC, 0.70-0.99 ㎍/g, n = 7) and high (HC, 1.00-1.69 ㎍/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.11
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• pp.1091-1097
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• 2012

Nowadays, some movie theaters provide additional sensory information in 3D movies to enhance visually induced motion perception. However, no studies have investigated how motion perception increases. Thus, in this study, we examined the effect of visual coherent sensory information on visually induced motion perception and quantification of sensory information. A visual stimulus rotated sinusoidally and visual coherent sensory information were applied as vibrations to a subject's foot. We measured the sway of the subject's body by using a force plate and somatosensory bar rotation that represents the subject's perception of the horizon using an encoder. By using this data, we obtained the weight of the sensory information using a Kalman filter. As a result, it was found that subjects rotated the somatosensory bar more when visual coherent vibrations were applied. The weight of vision also increased when visual coherent vibrations were applied. Thus, we can conclude that visual coherent sensory information tends to enhance visually induced motion perception and weight of vision.