• 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.

• 한국식품영양학회지
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• 제30권4호
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• pp.780-787
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• 2017

The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and-spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.

• Journal of Community Nutrition
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• 제8권4호
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• 대한지역사회영양학회지
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• 제18권3호
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• 한국식생활문화학회지
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• 제28권6호
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• 한국식품영양과학회지
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• 제13권1호
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• pp.86-96
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• 1984

한국인(韓國入)의 맛에 대한 감도(感度)와 식습관(食習慣)을 알아보기 위해 몇가지 실험을 행하여 다음과 같은 결론(結論)을 얻었다. 1. 짠맛의 최소감미량농도(最少感味量濃度)는0.016 %, 단맛 0.245${\sim}$0.249 %, 신맛 0.004${\sim}$0.008 %, 쓴맛 0.008${\sim}$0.012 %였으며 매운맛 170,000$\sim$600,000 S. H. U. 였다. 2. 0.375 % 육수(肉水)($60^{\circ}C$)를 가장 맛좋게 하는 짠맞농도는 0.3 %였고 2 % coffee ($60^{\circ}C$)에서는 6 % 설탕 농도가 그리고 100 % orange juice에서는 산당비 19.3(16.8 brix/0.8736 citric acid)을 가장 좋아하였다. 3. 76개 국의 평균(平均) Brix는 3.83(2.3${\sim}$6.4)%, 산도는 9.73(5.4${\sim}$16)ml 0.1N NaOH, pH는 6.26(5.2${\sim}$7.0) 그리고 ostwald 점도는 1.34(1.06${\sim}$l.95)이었다. 4. 76개 국의 평균 염분농도는 1.127(0.904${\sim}$1.448)% 였고 콩나물국, 시금치된장국의 매운정도는 12,500${\sim}$47,500 S. H. U.로 oleoresin capsicum약 1.999${\sim}$5.911(mg%)의 매운맛에 해당되었으며 김치국, 매운탕은 그 이상으로 무척 매웠다. 5. 기호음식중(疇好飮食中) 찌게류의 분호(噴好)가 가장 높았으며 자녀(子女)의 식습관(食習慣) 형성에 특히 아버지의 영향이 크고 어릴 때부터 짜고 맵게 먹고있음이 나타났다.

• 한국식품영양과학회지
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• 제44권5호
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• pp.767-774
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• 2015

완도산 다시마를 천연 염미증강제로 개발하기 위하여 다시마로부터 정미성분이 최적으로 추출되는 열수 추출 조건을 평가하였으며, 다시마 추출분말을 이용하여 염미증강 효능과 나트륨 저감화율을 분석하였다. 정미성분 추출에 가장 적합한 완도산 다시마의 수확시기를 선정하기 위하여 5월, 6월, 7월에 수확한 다시마의 일반성분과 유리아미노산을 분석한 결과 정미성분 아미노산(glutamic acid와 aspartic acid)의 함량이 가장 높은 6월 수확 다시마를 추출 원료로 선정하였다. 다시마 열수 추출 온도와 시간 조건을 평가하기 위하여 $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$에서 1시간, 2시간, 3시간을 각각 추출하여 추출액의 품질 특성을 분석한 결과 $100^{\circ}C$ 추출 조건에서 가용성 고형분과 조단백의 함량이 35.47~36.93%와 3.75~4.00%로 가장 높게 나타났으며, 점도는 1.96~2.19 cP로 낮게 나타나 추출 온도는 $100^{\circ}C$를 선정하였다. 추출 시간 선정을 위하여 $100^{\circ}C$에서 추출 시간에 따른 추출액의 정미성분 아미노산 함량과 관능적 특성을 평가한 결과 추출 2시간에서 정미성분 아미노산인 glutamic acid와 aspartic acid의 함량이 각각 275.33 mg%와 121.18 mg%로 가장 높게 나타났으며, 관능적 기호도도 유의적으로 높게 평가되어 다시마로부터 정미성분 추출을 위해 적합한 추출 온도와 시간은 $100^{\circ}C$, 2시간 조건으로 확인되었다. 정미성분이 최적으로 추출된 다시마의 추출분말을 제조하여 NaCl 용액에 첨가한 후 염미증강 효능을 평가한 결과 짠맛 강도 1, 5, 9의 NaCl 용액이 다시마 추출분말 1% 첨가 후 짠맛 강도 4.25, 10.08, 16.58로 상승하였다. 동일한 짠맛 강도에서 NaCl 용액과 다시마 추출분말이 첨가된 시험용액의 나트륨 함량을 측정하여 나트륨 저감화율을 분석한 결과 12.24~24.33%의 저감화율을 나타내었다. 본 연구를 통하여 감칠맛과 정미성분이 풍부한 다시마 추출물은 조미소재뿐만 아니라 식품에서 나트륨 함량을 줄이기 위한 천연 염미증강제로서 산업적 활용을 기대할 수 있다.

• 한국식품과학회지
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• 제12권3호
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• pp.150-157
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• 1980

관능검사법(官能檢査法)에 의한 식품(食品)의 품질(品質) 평가(評價)를 위하여 관능(官能) 파넬을 선발(選拔)하여 우유에 대한 차이(差異) 식별(識別) 시험(試驗)을 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 파넬원 선발(選拔)의 일반(一般) 기준(基準), 감도(感度) 시험(試驗)및 차이(差異) 식별(識別) 능력(能力) 시험(試驗)을 통하여 40명의 관능(官能) 파넬을 선발(選拔)하였으며 또한 그들이 우유 품질(品質)의 관능적(官能的) 평가(評價)에 있어서 정상 능력을 갖도록 훈련(練訓)을 실시하였다. 2. 파넬원의 기본(基本) 맛에 대한 감도(感度) 시험(試驗) 결과(結果) 짠맛, 신맛, 쓴맛 및 단맛의 평균 최소(最小) 감도(感度)양(量)은 각각 0.0128M sodium chloride, 0.008M citric acid, 0.0016M caffeine 및 0.0256 M sucrose이었다. 3. 시판(市販) 5개(個) 회사(會社) 제품(製品)의 우유 시료(試料) 간(間)에 단일시료법(單一試料法), 2점(點) 대비법(對比法), 1 2 점(點) 시험법(試驗法) 및 3점(點) 시험법(試驗法)에 의한 차이(差異) 식별(識別) 시험(試驗)을 통하여 1% 수준(水準)이상에서 유의적(有意的)인 차이(差異)가 인정(認定)되었다.