• 식품과학과 산업
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• 제52권1호
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• 한국축산식품학회지
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• 제42권1호
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• pp.111-127
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• 2022

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2005년도 춘계학술대회논문집
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• pp.154-157
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• 2005

Generally, noise from a indoor air conditioner has been measured by overall sound pressure level, dB. Customers evaluation, however, of the noise from an air conditioners should not be depend on the only overall level but also the sensory feeling. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for tonal noise, which is one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. To consider the consumer's sense, several times of Jury evaluation are carried out. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise .

• 한국생활과학회지
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• 제22권6호
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• pp.673-686
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• 2013

The purpose of this study is to identify consumer needs and sensory evaluation of jacquard fabrics for blind using low melting polyester. Ten kinds of jacquard fabric used for this study were developed. Developed jacquard fabrics were assessed subjectively by 164 consumers using 7-point scale of 22 consumer needs and 43 sensory descriptors. The results were briefly summarized as follows: the most important parameter to choose fabric for blind was 'Easy-use' and the other parameters are 'Lightproof', 'UV-protect', 'Design', 'Price', 'Color', 'Insulation', 'Easy-care'. The image sensibility of jacquard fabrics was explained by six factors: feminine, active, modern, traditional, pure, cozy. Higher preference was found in jacquard fabrics of clear, natural, luxurious, simple, feminine, young, cozy, graceful image. The preference was predicted 38.2% with feminine, modern, pure, cozy, traditional factors. Correlation coefficient between image sensibility factor 1 and preference was 0.437. The 3 factors (feminine, modern, pure)were selected as significant image sensibility affecting preference.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2007년도 추계학술대회논문집
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• pp.630-633
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• 2007

This paper proposes method to find the subjective satisfaction index of an air-conditioner using consumer's sensory evaluation for an air-conditioner. A satisfaction index of an air-conditioner is presented the annoyance and freshness as ${\alphs}$, ${\beta}$ exponents of 1/f slope and is changed the annoyance and freshness as exponents of 1/f slope are changed. The satisfaction index of an air-conditioner is not improved if SPL is above the proper level although the 1/f slope has optimal ${\alpha}$, ${\beta}$ values. Therefore, this paper proposes the satisfaction index of an air-conditioner considered both SPL and ${\alpha}$, ${\beta}$ exponents of 1/f slope.

• 한국의류산업학회지
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• 제16권2호
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• pp.312-318
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• 2014

This study examined the correlation between a handle evaluation of cosmetic puff textile and a sensory evaluation. The KES-F system was used to analyze the main mechanical factors for the handle evaluation and a statistical method was used for the sensory evaluation. The results revealed different mechanical properties and handle values of the tested cosmetic puff textiles. A material type and structure of the cosmetic textile affected the handle property of the material which is the most important factor for a cosmetic purpose. Particularly, the physical properties of textile material are likely to be important factors for the sensory property of cosmetic material. In addition, the sensory evaluation also revealed different sensory characteristics of the cosmetic efficiency according to the cosmetic puff textile. No close relationship was observed between the mechanical properties and sensory evaluation on the cosmetic puff textiles. The sensory evaluation of a cosmetic efficiency is not only decided by the physical and mechanical characteristics of the cosmetic textile material. Overall, when using textiles used for the cosmetic purposes, it is important to consider not only the proper mechanical properties of the textiles but also the use and sensory satisfaction. Development and selection of the cosmetic textiles should be focused on both the material function and consumer satisfaction.

• Food Science and Biotechnology
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• 제18권2호
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• pp.307-311
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• 2009

This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest $pH_{24\;hr}$ whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork.

• Asian-Australasian Journal of Animal Sciences
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• 제29권7호
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• pp.1029-1036
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• 2016

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

• 복식문화연구
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• 제14권6호
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• pp.1015-1026
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• 2006

The purpose of the study were to find out (1) the effect of motives on perceiver's image perception on ramie fabrics, and perceiver's trait, age and gender on sensory image evaluation of ramie fabrics. The research was a quasi experiment and experimental materials developed for the study were a set of material stimuli and semantic differential scales to measure sensory image of the stimuli, an aesthetic value scale. the independent design was motif design techniques(Plain Weave, burnt-out, embroidery, stripe, check). The subjects were 421 adults in Daejeon and Seachun. The results was as follows: The factor analysis of semantic differential scales for the ramie materials emerged 4 different image dimensions: attractiveness, hand, elegance, weight). The five design techniques showed significantly different image affects on some selective dimensions. The burn-out design gave the most attractive image, the embroidery design gave the softest image and plain weaved fabric presented the lightest hand image. Consumer's aesthetic values, gender and age tended to affect sensory image evaluation of ramie materials. On conclusion the result revealed that design strategy for the ramie material, design development though motives will be an essential process. and for material design pursued design image and target consumer's trait should be carefully considered.

• 동아시아식생활학회지
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• 제27권2호
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• pp.185-193
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• 2017

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.