• Journal of the Korean Society of Clothing and Textiles
• /
• v.29 no.6
• /
• pp.877-884
• /
• 2005

The importance and usefulness of a subjective evaluation of the sensorial properties of scoured silk fabrics is discussed. Silk fabric was treated at 12 different scouring rates and the scoured fabrics were used as specimens. Using paired comparisons, three trained subjects, evaluated seven subjective sensorial properties; softness, elasticity, drape, stiffness, crispness, and luster. A quad experimental design was adopted as an effective and reliable evaluation method. Results showed that some properties such as drape, luster were easily discriminated depending on the scouring rates whereas the smoothness was not easily discriminated. As the scouring rate increased, it was hard to discriminated the softness, drape, and stiffness, which indicates there is an optimum scouring rates to have a certain sensorial properties. It was suggested that these results should be applied to the manufacturing process.

• Textile Coloration and Finishing
• /
• v.20 no.6
• /
• pp.69-74
• /
• 2008

In this paper, a comfort evaluation system based on a product-focused process design (PFPD) has been proposed for high comforts interior seat covers. Correlations between comforts properties and physical/thermal properties of interior seat covers were examined by combining traditional regression analysis and data mining techniques. A skin sensorial comfort of leather samples was evaluated by only human tactile sensation. The adjectives of leather car seat covers are 'Soft', 'Sticky' and 'Elastic'. Thermo-physiological comfort properties of leather samples were evaluated by only human tactile sensation. The adjectives of leather car seat covers are 'Coolness to the touch' and 'Thermal and humid'. Skin sensorial comforts of cloth samples were evaluated by only human tactile sensation. The adjectives of cloth car seat covers are 'Soft', 'Smooth', 'Voluminous' and 'Elastic'. Thermo-physiological comforts of cloth samples were evaluated by only human tactile sensation. The adjectives of cloth car seat covers are 'Coolness to the touch' and 'Thermal and humid'.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.10
• /
• pp.1399-1406
• /
• 2011

This study aimed to establish the optimum level of palm kernel meal in the diet of Santa Ines lambs based on the sensorial characteristics and fatty acid profile of the meat. We used 32 lambs with a starting age of 4 to 6 months and mean weight of $22{\pm}2.75kg$, kept in individual stalls. The animals were fed with Tifton-85 hay and a concentrate mixed with 0.0, 6.5, 13.0 or 19.5% of palm kernel meal based on the dry mass of the complete diet. These levels formed the treatments. Confinement lasted 80 days and on the last day the animals were fasted and slaughtered. After slaughter, carcasses were weighed and sectioned longitudinally, along the median line, into two antimeres. Half-carcasses were then sliced between the 12th and 13th ribs to collect the loin (longissimus dorsi), which was used to determine the sensorial characteristics and fatty acid profile of the meat. For sensorial evaluation, samples of meat were given to 54 judges who evaluated the tenderness, juiciness, appearance, aroma and flavor of the meat using a hedonic scale. Fatty acids were determined by gas chromatography. The addition of palm kernel meal to the diet had no effect on the sensorial characteristics of meat juiciness, appearance, aroma or flavor. However, tenderness showed a quadratic relationship with the addition of the meal to the diet. The concentration of fatty acids C12:0, C14:0 and C16:0 increased with the addition of palm kernel meal, as did the sum of medium-chain fatty acids and the atherogenicity index. Up to of 19.5% of the diet of Santa Ines lambs can be made up of palm kernel meal without causing significant changes in sensorial characteristics. However, the fatty acid profile of the meat was altered.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.482-486
• /
• 2006

This study was conducted to evaluate the effect of green tea powder on the sensorial quality of Chungkookjang. The results showed that the addition of Ttuck-cha or Ooreung-cha green tea powder was not appropriate for the fermentation of Chungkookjang. The results of sensory evaluation approved that the addition of Choi-cha or Powder-cha green tea powder reduced the off-odor of Chungkookjang. Therefore, Choi-cha and Powder-cha could be used as the effective natural additives for the improvement of the sensorial quality of Chungkookjang.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.8
• /
• pp.1112-1119
• /
• 2011

The study aimed to evaluate the best level of licury oil in the diet of 3/4 Boer goats, as determined by profile analysis of commercial cuts on aspects of chemical composition, sensorial quality and fatty acid content. Nineteen male goats were used, with an initial weight of 10.8 kg/live weigh. The animals were fed with hay and a concentrated mix containing different levels of licury oil, which constituted the treatments. The experiment lasted for 60 days, at which point the animals were submitted to feed fasting and slaughtered. The carcass weight, commercial yield and cuts were measured. The ham was collected for sensorial and chemical evaluation and the longissimus dorsi was collected for fatty acid profile analysis. The addition of licury oil to the diet did not promote changes in the proportions and weights of the commercial cuts, nor to the meat's sensorial attributes. The sum of medium-chain fatty acids and the atherogenicity index was increased with the addition of oil. Licury oil can be added to the diet of goats (up to 4.5%) without resulting in changes in to the proportions of the commercial cuts, or to the chemical composition or sensorial characteristics of the meat. Based on the chain length of fatty acids, the addition of 4.5% licury oil can improve the quality of meat, but no effect was noted in relation to the atherogenicity index.

• Journal of Broadcast Engineering
• /
• v.25 no.1
• /
• pp.113-116
• /
• 2020

This paper proposes a Quality of Experience (QoE) evaluation experiment to measure the effects of 360-degree video and sensory effects on the subject's degree of immersion, satisfaction, and sense of presence. The test subject responds to a questionnaire about the degree of immersion, satisfaction, and sense of presence after experiencing a 360-degree video accompanied by sensory effects while wearing a head-mounted display (HMD) with a scent diffusion device. As a result of the response analysis, it was confirmed that the proposed experimental method is suitable for measuring the subject's degree of immersion, satisfaction, and sense of presence about 360-degree video and sensory effects. On the other hand, inserting a gray screen for comparison experiments while watching a 360-degree video was found to cause a significant decrease in immersion and realism.

• Food Science and Industry
• /
• v.51 no.1
• /
• pp.61-71
• /
• 2018

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multi-layered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

• Journal of Korean Neurosurgical Society
• /
• v.60 no.4
• /
• pp.417-423
• /
• 2017

Objective : Repair of sensorial nerve defect is an important issue on peripheric nerve surgery. The aim of the present study was to determine the effects of sensory-motor nerve bridging on the denervated dermatomal area, in rats with sensory nerve defects, using a neural cell adhesion molecule (NCAM). Methods : We compared the efficacy of end-to-side (ETS) coaptation of the tibial nerve for sural nerve defect repair, in 32 Sprague-Dawley rats. Rats were assigned to 1 of 4 groups : group A was the sham operated group, group B rats had sural nerves sectioned and buried in neighboring muscles, group C experienced nerve sectioning and end-to-end (ETE) anastomosis, and group D had sural nerves sectioned and ETS anastomosis was performed using atibial nerve bridge. Neurological evaluation included the skin pinch test and histological evaluation was performed by assessing NCAM expression in nerve terminals. Results : Rats in the denervated group yielded negative results for the skin pinch tests, while animals in the surgical intervention groups (group C and D) demonstrated positive results. As predicted, there were no positively stained skin specimens in the denervated group (group B); however, the surgery groups demonstrated significant staining. NCAM expression was also significantly higher in the surgery groups. However, the mean NCAM values were not significantly different between group C and group D. Conclusion : Previous research indicates that ETE nerve repair is the gold standard for peripheral nerve defect repair. However, ETS repair is an effective alternative method in cases of sensorial nerve defect when ETE repair is not possible.

• Food Science of Animal Resources
• /
• v.36 no.3
• /
• pp.369-376
• /
• 2016

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.7
• /
• pp.1001-1009
• /
• 2016

This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as $X_1$ (sourness), $X_3$ (saltiness), and $X_4$ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=$45.356-0.008X_1-0.010X_3$ with a coefficient of 0.882.