• 사상체질의학회지
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• 제27권2호
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• pp.288-296
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• 2015

Objectives Purpose of this study was to examine difference of taste score in herbal medicine among Sasang Constitution groups. Methods Seventy-three healthy students tasted salt solution, sucrose solution, four herbal medications (Hyangsayangwi-tang, Yanggyeoksanhwa-tang, Yeoldahanso-tang, and Mihudeungsikjang-tang), and then immediately scored intension of stimuli for each taste which they felt. Data of sixty-four final participant were analyzed by SPSS version 18, as follows: frequency analysis for characteristic data of participants, Kruskal-wallis test for difference in taste score among Sasang Constitution groups, and Pearson correlation analysis for the correlation between taste score of single taste stimuli and taste scores of herbal medications. Results Significant difference was shown in sweet taste score of Hyangsayangwi-tang among Sasang Constitution groups, that Soyangin showed higher sweet taste score of Hyangsayangwi-tang than Soeumin's. No significant difference was shown in other tastes or other herbal medications. Positive correlation between taste score of sucrose solution and sweet taste score of herbal medication was shown in Soemin. Conclusions There is difference in sweet taste score of Hyangsayangwi-tang among Sasang Constitution groups. There is positive correlation between sweet taste score of sucrose solution and herbal medication. This research has limitation, so well-designed research is needed.

• 한국식생활문화학회지
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• 제12권1호
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• 한국식품과학회지
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• 제36권1호
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• pp.75-80
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• 2004

본 연구에서는 맛성분과 관능검사자료를 중회귀 분석하여 보리간장 맛을 평가하였다. 단순상관에서는 proline, alanine, methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid 및 citric acid와 관능검사 점수사이의 상관계수가 유의성이 높은 것으로 나타났으며, threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose 및 sucrose 둥의 성분은 관능검사 점수에 거의 상관이 없는 것으로 나타났다. 하지만 단순상관분석으로는 보리간장 맛의 품질을 측정하는 것이 불가능하였다. 중회귀 분석을 실시한 결과 결정계수가 0.93 이상을 나타내어 맛성분 함량과 중회귀식을 이용하여 보리간장 맛의 93%를 추정하는 것이 가능하였다.

• 한국식생활문화학회지
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• 제12권4호
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• pp.383-389
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• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• 한국식품영양과학회지
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• 제32권3호
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• pp.346-349
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• 2003

김치에 고춧가루, 소금, 젓갈 등의 첨가량을 달리하여 김치의 관능적 특성 변화를 살펴보았다. 김치의 염도가 2%가지는 신맛과 매운맛이 강하였지만 그 이상의 염농도에서는 신맛, 매운맛, 단맛, 감칠맛 등을 억제하였고 고춧가루를 첨가하여 매운맛이 상승함에 따라 3%까지는 신맛은 비례하여 증가하였지만 그밖의 짠맛, 단맛, 감칠맛은 억 제시 켰으며 젓갈 첨가는 감칠맛의 상승과 함께 짠맛과 단맛을 상승시켰으나 매운맛과 신맛은 억제하였다. 이상과 같은 조미료 및 향신료의 맛과 김치 맛을 일원일차 상관분석을 통해 알아본 결과 소금의 짠맛은 매운맛, 신맛, 단맛, 감칠맛과 각각 -0.9857, 0.9878, -0.9847, -0.9076을, 또 고추의 매운맛은 신맛, 단맛, 짠맛, 감칠맛과 각각 0.8353, -0.9316, -0.9020, -0.9901로 모두 유의적인 음의 상관관계를 나타내어 김치의 매운맛과 짠맛의 상승은 김치의 전반적인 맛을 억제시켰다. 한편 감칠맛은 매운맛과만 유의적인 음의 상관관계를 보였고 단맛과 짠맛과는 유의적인 양의 상관관계를 보여 매운맛과 짠맛과는 다른 경향을 보였다.

• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 대한한방내과학회지
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• 제38권4호
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• 한국생활과학회지
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• 제16권4호
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• 대한가정학회지
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• 제31권2호
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• pp.177-188
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• 1993

To obtain a clear understanding of the degree of effect by the food color in diet habits, this study was a survey of the taste for food color. In this study, the term of investigation was tow months(May and Jun. 1992), the object was 10's∼50's women, and the sampling of them at random contain 100 person, respectively. The data-treatment was determinded by frequency, percentage, SD, Chi-square, Spearman's rank order correlation coefficient, Correlation, F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows; 1. Food color in diet habits. : The relationship of food color with appetite by age group was showed to affect all age groups having more then 90%. The concern for food color by age group showed the lowst teenage having 56.7%, showing more then 70% except teenage. When chosen food, The most important characteristics of food was not age group but taste. In the correlation between characteristics, The correlation between color and form, taste and nutrition was showed affirmative. The difference test for the taste of food color and general color was shown, and the level of significance was chosen at 95%. 2. In the correlation between food color and the sense of emotion, The food color of depression and solitude was purple, the color of sadness and crying was white. But in case of only solitude, A statistical significance was shown. 3. In the investigation of taste for food color, the mean of taste degree was high in red, orange, yellow, yellowish green, green, white and low in blue, black. Their statistical significance was shown between colors but, was not shown between age groups. 4. In the relation of food color and associated with food, the colors of associated with food shown a vast difference with natural food color were blue(85.5%), purple(80.0%), pink(41.7%) and yellow(40.0%) but, A red color was not shown the error rate of associated with food color at all. Almost all kinds of associated with food were fruits and vegetables.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.38-48
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• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.