• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.1
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• pp.113-120
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• 2023

Purpose : This study aims to investigate occupational therapy students' perceptions of sensory integration therapy and the effect of an educational program on these perceptions and future preferences. Methods : The participants were 200 occupational therapy students in Busan and Gyeongsangnam-do. A primary survey was first conducted to shed light on students' perceptions of sensory integration therapy, followed by an education program on sensory integration provided through an online video. After this training on sensory integration therapy, an additional survey assessed the their preferred employment routes and intention to take educational courses on clinical sensory integration therapy in the future. A secondary survey was then conducted, using the same form as the primary survey, to identify changes in the students' perceptions of and preferences for sensory integration therapy. A frequency analysis using descriptive statistics was employed to identify the participants' general characteristics, employment-related preferences, and intention to take courses on sensory integration, and a paired samples t-test was used for a comparative analysis of the students' perceptions before and after the education program. Results : In terms of the students' perceptions of sensory integration therapy, the variables of efficiency, facilitation, and expertise showed statistically significant differences before and after the educational program, which resulted in a positive change in their overall perceptions of the therapy after the program. In relation to their preferred employment routes after the program, 100 students (50 %) answered the "field of adults," and 100 (50 %) students answered the "field of children." Conclusion : The findings of this study demonstrated that sensory integration education positively influences occupational therapy students' preferences for and perceptions of sensory integration therapy. Additional research is recommended to organize a more systematic education program and investigate employees in organizations related to children with disabilities.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.15-28
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• 2020

Objective : The purpose of this study was to verify the construct validity of Short Sensory Profile-2 (SSP-2) for children with Autism Spectrum Disorder (ASD). Methods : Data were collected from SSP-2 for 120 parents of ASD children. Raw data were analyzed by applying the Rasch analysis to the goodness fit of person and item, item difficulty, rating scale, and separation reliability of SSP-2. Results : 7 persons in sensory processing area and 8 persons in behavioral response area were inappropriate criteria and excluded from the analysis. Item goodness-of-fit analysis determined that the If the Mnsq value is between 0.6 and 1.4 and the Z value is outside the ±2 range for nonconformity. this study All items in the instrument were found to have appropriate criteria. Item difficulty analysis in sensory processing area was high in item 13 (.48 logit) and low in item 10 (-.54 logit). In the behavioral response area, item 25 (1.58 logit) was high and item 30 (-.68 logit) was low. In the rating scale analysis, it was found that the 3-point scale is more appropriate than the 5-point scale. The separation reliability of sensory processing area was .90 and the behavioral response area was .95. Conclusion : This study verified the construct validity of SSP-2 and expected to be applied as a useful evaluation tool for children with ASD.

• International Journal of Human Ecology
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• v.13 no.1
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• pp.105-115
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• 2012

This research investigated the influences of structural characteristics such as fabrics, mechanical properties, and subjective sensory images on the off-line and on-line preferences to women's spring/summer suits fabrics to extract the most effective factor towards preference as well as analyze the preferential off-line and on-line differences to predict the exact texture image on-line. Objective evaluations were done for the measurement of the mechanical properties of fabrics using Kawabata's Evaluation System and subjective evaluations were done with 109 female subjects who value the off-line and on-line sensory image of suit fabrics. For statistical analysis, factor analysis, cluster analysis, t-test, ANOVA, and regression were used. The results were as follows. The preference scores on-line were generally higher than those off-line. For the structural characteristics of fabrics, differences of thickness were observed according to preference clusters, and the preference increased as thickness was lowered off-line and on-line. For mechanical properties, WC influenced off-line and on-line preferences. Fabrics with low compression energy were preferred; however, the effect of SMD was observed off-line only. In subjective sensory images, the 'smoothness' image influenced off-line and on-line preferences the most. All sensory images influenced the off-line preferences; however, the effects of 'flexibility' and 'weight' were not shown on-line.

• 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 the Ergonomics Society of Korea
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• v.12 no.2
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.3
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• pp.48-59
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• 2022

Objective : This study was intended to systematically consider the sensory integration intervention methods offered in Korea for children with autism spectrum disorder and to provide an evidence base for the application of sensory integration interventions. Methods : The subjects of this study were published studies in a national journal for the last 10 years from January 2011 to December 2020. The databases used for the search were RISS and DBpia. The search terms were 'autism', 'autism spectrum', 'sensory integration', and 'intervention'. A total of 10 studies were used in the analysis, which were analyzed at the qualitative and methodological quality of the research evidence and the results were presented according to the PICO (Patient, Intervention, Comparison, Outcome). Results : In the research analysis, the quality level of the evidence was highest at level IV, followed by level II. The methodological quality of the evidence was the most common for 'Good' research, followed 'Fair'. The study subjects were children with autism spectrum disorder and their parents, and the experimental design had the highest frequency of single-subject studies. Interventions have the highest number of studies confirming adaptive behavior and sensory modulation, and the evaluation tools used to measure interventions have the highest frequency of sensory profiles and Canadian occupational performance measures (COPM). All 10 studies used in the analysis showed positive improvements and statistically significant effects on various outcome values from sensory integration interventions. Conclusion : In the recent clinical environment, sensory integration interventions have been continuously conducted in children with autism spectrum disorder. In future research, it is necessary to conduct research on various sensory integration intervention methods and the high quality of the evidence for the application of sensory integration interventions.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2004.11a
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• pp.102-102
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• 2004

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.711-716
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• 1991

Various multivariate statistics were applied to determine the relationships between sensory properties of 9 pre-cooked foods. Twelve sensory terms were selected to differentiate the food samples in stepwise discriminant analysis. Three factors accounted for 61.9% of total variation of 12 sensory attributes detected. Factor I was highly related to the qualitative sensory terms, while factor II to the quantitative ones. The principal component plot made it possible to define the relationships between sensory properties and food samples. In cluster analysis using average linkage and Ward's method, nine pre-cooked foods were classified into three clusters in terms of their sensorial similarities.

• Food Science and Industry
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• v.52 no.1
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• pp.11-19
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• 2019

Various sensory technologies have been used at different stages of product development. In this paper, the examples of sensory studies in teas and cosmetics were shown, and these could help to increase the contribution of sensory sciences to the development of products in the industry. In classical approach, descriptive analysis with trained panel and consumer acceptability test are very important to identify the sensorycharacteristicsthatdriveconsumeracceptability of products. Recently, some quick and easy sensory evaluation methods were introduced such as CATA (check-all-that-apply), sorting, and $Napping^{(R)}$, etc. to gather information about consumers' perception of the sensory characteristics of products. Although there are many sensory methodologies available in the product development phase, the most important thing is that these have to be correctly selected and designed for target consumers, products, and research purposes in order to develop a successful product.