• Culinary science and hospitality research
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• v.16 no.1
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• pp.254-268
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• 2010

The purpose of this study is to determine the relative importance of restaurant attributes, preference in choosing a restaurant and to find out differences between segments. The web survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi, Incheon Province, from the period of August 23 to September 4, 2009. The statistical data analyses were performed using SPSS/WIN 12.0 for the conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and the levels of restaurants, the relative importance of restaurant attributes was assessed in taste (43.46%), price(27.62%), restaurant type(18.49%) and atmosphere(10.44%). Differences were found among three segments by the cluster analysis. Relative importance of restaurant attributes was assessed in price (45.96%), restaurant type(40.00%), taste(11.93%) and atmosphere(2.11%) in segment 1, taste(50.93%), price (33.37%), restaurant type(10.75%) and atmosphere(4.95%) in segment 2 and taste(56.24%), restaurant type (22.60%), price(14.06%) and atmosphere(7.10%) in segment 3. The results of the conjoint analysis indicated that customers preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'. The customers in segment 1 preferred a restaurant with 'not tasty food & simple menu', 'food priced more than 20,000 won', 'calm atmosphere' and 'the type of fine-dining restaurant'. The customers in segments 2 preferred a restaurant with 'tasty food & various menu items', 'food priced less than 10,000 won', 'exciting atmosphere' and 'the type of fine-dining restaurant' and the customers in segments 3 preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'.

• Journal of the Korea Fashion and Costume Design Association
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• v.4 no.3
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• pp.89-95
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• 2002

Object of this study presents marketing of new market segmentation as what I classify a social stratum, and analyze sense of value about each social class clothes and a taste, but is. The study way used a questionnaire as an investigation study way, and I did execution from September to October in 1999, and the investigation object picked up an any table with the woman university student who lived in Seoul and did investigation, and analysis targeted total 550 people. I used a measurement item of economic capital and cultural capital as a classification item of a social stratum and selected a dwelling, a kind of property, an annual salary of parents as an index of economic capital. Presentation held an occupation of parents, scholarship, culture activity as an index of cultural capital. It is social stratum structure an occupation arranges in 12 job categories by, for your reference, I do a social orbit of the P. Bourdieu which is a French sociologist and an index of inheritance cultural capital, and having set up eight phases of evaluation, and to do a Y, Cultural Capital with X with economic capital. Sense of value about clothes and attitude selected social value, aesthetic appreciation enemy value, authority a few value in sense of value of the 6 type that E. Spranger(1922) presented, and a proposal did type in 3 about clothes. The measurement way used a 11 question item and measured I with five phases of Likert-type criteria and executed factors analysis by main ingredient analysis and varimax revolution law. I named a more than inherent 1 with the liver which was social man, aesthetic appreciation enemy man, an authority enemy with a basis. The results are as follows : People of the group which they belong to the same social class, and there is have a similar taste and select a similar product, and scholarship and an occupation of parents please lay a taste of children and sense of value, a hierarchical difference of attitude too and do it.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• Analytical Science and Technology
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• v.17 no.3
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• pp.217-224
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• 2004

A taste sensor system composed of mini electrode array was built in a flow cell. Potentiometric signals from 9 electrodes were collected for drinking waters and alcoholic beverages which were diluted in a low concentration buffer solution (0.005 M Tris-$H_2SO_4$ pH 7.2) for the measurement. The measured results were treated with the principal component analysis (PCA), and grouped on a two or three dimensional PCA coordinate to discriminate the tastes of each beverage. It is demonstrated that the taste sensor system of this work may be used for the quality control of beverages in production or the examination of their taste variation in the market.

• International Journal of Oral Biology
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• v.43 no.1
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• pp.5-11
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• 2018

Recent findings indicate that Type 2 taste receptors (T2Rs) are expressed outside the gustatory system, including in the gastrointestinal tracts and the exocrine glands, such as the submandibular (SM), parotid (P), lacrimal (L) glands and pancreas (PC). Specifically, T2Rs are found in some of the gastrointestinal endocrine cells, and these cells secreted peptide hormones in response to stimulation by bitter-tasting compounds. The results show that T2Rs may have significant physiological roles besides bitter taste reception. The functions of the T2Rs in the exocrine glands remain poorly understood. An expression levels analysis of T2Rs will help to determine those functions in the exocrine glands. The expression levels of the T2Rs in the exocrine glands were discovered via the qPCR. C57BL/6J mice of 42~60-day-old were used. Messenger RNAs were extracted from S, P, L and PC. Cloned DNAs were synthesized by reverse transcription. Quantitative PCRs were performed using the SYBR Green method. The expression levels of the T2Rs were calculated as relative expression levels to that of the GAPDH. The statistical significance among the observed exocrine glands was tested using the variance analysis (ANOVA test). Tas2r108, out of murine 35 T2Rs, was the most highly expressed in every observed exocrine gland. This finding was similar to previous results from tongue papillae, but the expression levels were lower than those of the tongue papillae. Tas2r137 of SM, P, L and PC were expressed a little lower than that of tongue papillae. The T2Rs in the exocrine glands may play slightly different roles from those in the tongue. We suggest that physiological studies such as a patch clamp and functional $Ca^{2+}$ imaging of acinar cells are necessary for understanding the Tas2r108 functions.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.94-103
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• 2015

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was 'Guk' (soup). 52.20% said 'Guk' was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: 'sanitation & service', 'food', and 'menu composition'. People who marked down 'no other place to eat' was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the 'Guk' and 'meat' was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the 'taste' of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve 'taste', 'quality' and 'sanitation' the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

• BMB Reports
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• v.47 no.11
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• pp.649-654
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• 2014

Neutrophils play an important role in the initiation of innate immunity against infection and injury. Although many different types of G-protein coupled receptors are functionally expressed in neutrophils, no reports have demonstrated functional expression of umami taste receptor in these cells. We observed that mouse neutrophils express the umami taste receptor T1R1/T1R3 through RNA sequencing and quantitative RT-PCR analysis. Stimulation of mouse neutrophils with L-alanine or L-serine, which are ligands for the umami taste receptor, elicited not only ERK or p38 MAPK phosphorylation but also chemotactic migration. Moreover, addition of L-alanine or L-serine markedly reduced the production of several cytokines including $TNF-{\alpha}$ induced by lipopoly-saccharide (LPS) through inhibition of $NF-{\kappa}B$ activity or STAT3 phosphorylation in neutrophils. Our findings demonstrate that neutrophils express the umami taste receptor, through which tastants stimulate neutrophils, resulting in chemotactic migration, and attenuation of LPS-induced inflammatory response.

• The Journal of Pediatrics of Korean Medicine
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• v.24 no.1
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• pp.1-8
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• 2010

Objectives This study is to find out how fungiform papillae count, which represents the density of taste buds, is related to eating behavior of children and adolescents. Methods The authors measured fungiform papillae count, height, and weight of 50 healthy children aged from 2 to 15. To evaluate the severity of anorexia, parents of the subjects answered modified version of Korean Children's Eating Behaviour Questionnaire (K-CEBQ). Children with weight of less than 50th percentile were assigned to low-weight group, while the others to high-weight group. Pearson's correlation test was conducted in order to evaluate the relationship between modified K-CEBQ score and fungiform papillae count. Results Low-weight children scored $29.8{\pm}9.1$, while high-weight children scored $24.5{\pm}7.1$. (p<0.05) on modified K-CEBQ Pearson's correlation coefficient between modified K-CEBQ score and fungiform papillae count was 0.503 (p<0.05) in low-weight group, 0.260 in high-weight group, and 0.339 (p<0.05) in total. However, there were no statistical significance in correlations between modified K-CEBQ score and percentile of weight, height, or BMI. Conclusions Severity of anorexia was correlated to the density of taste buds, especially in children who weighed less than average. The analysis on each single question indicated that children with high taste bud density had poor appetite not because of their inadequate digestive function, but because of their fastidious eating habit. Further study should be focused on finding out which specific aspect of appetite is related to the taste bud density.

• Fashion & Textile Research Journal
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• v.22 no.4
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• pp.432-445
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• 2020

This study identified the utilization characteristics of individual fashion taste expression on Instagram, and examined the impact of the use of the media on the formation and change of fashion taste. The research method conducted 1:1 indepth interviews with 19 people in their 20s and 30s using 501 images for analysis. The results of this study are as follows. Posting, searching, and reading behavior on Instagram were identified in three dimensions (self-expression, information gathering, and relationship orientation). In the image of self-expression, clothes were displayed at the time so that they could be checked and applied in other ways. Accumulated posts inspired people to look back on past styles and use them to reflect on the present. A media environment that was constantly exposed to information in real time allowed people to try various styles by imitating other users' posts and share in a process of creatively exploring styles to help organize fashion tastes developmentally. Participants had selective relationships with people of similar tastes who experienced the pleasure of enjoying through the exchange of tastes in fashion. These taste mates directly influenced the formation or change of tastes, serving as a criteria for styles or presenting new styles. In this study, fashion taste was formed by individual efforts of pursuit (not a collective social class choice) and was a continuous process of constantly changing that also exploring discriminatory styles.