• Science of Emotion and Sensibility
• /
• v.15 no.2
• /
• pp.317-327
• /
• 2012

This paper uses the sensibility engineering method to find the model of automobile most appealing to buyers in the $4^{th}$ and $5^{th}$ tier cities of China. Samples of class A & A0 cars were shown to 96 subjects in those cities to investigate their responses in relation to the concepts 'modern' and 'smart'. The result shows that even though men tend to be more sensitive to automobile models in general than women are, both genders showed similar responses to specific models when they were asked to identify a model 'magnificent', 'modern', 'lively', 'smart' or 'cute'. This implies that despite the gender differences in terms of aesthetic sensitivity, both men and women share similar taste in relation to the appearance of cars. Apart from aesthetics, however, men tend to pay a greater attention to the details of design and material used for the cars, while women tend to pay attention to higher priced and better looking cars.

• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.1052-1059
• /
• 2008

Sequential Sensitivity Analysis (SSA) and conditional stimulus model have been developed to describe sequence effects in difference tests and proposed to generate prediction of differences in sensitivity between various test protocols and to assist the appropriate selection of difference test. Yet, such models did not furnish a complete explanation of the relative sensitivity in 4 different versions of 3-alternative forced choice (AFC) tests where various interstimulus rinses were introduced. In the present study, the vector of the contrasts between various conditional stimuli were measured using same-different and 2-AFC and a new 16-distribution conditional stimulus model was developed by refining Lee and O'Mahony's contrast model. This new model gave superior predictions than previous models.

• The Journal of the Korea Contents Association
• /
• v.9 no.9
• /
• pp.191-198
• /
• 2009

Advancement of technique in the $21^{st}$ century has enabled us to combine designs through diversification of materials and academic liaison, which has brought about alteration of variety of desires in our lives. Consequently, visual concern along with harmony of functional roles allows development of design that matches one's own Individuality, in which case is becoming the subject of interest. Currently, designs are being developed using various materials. This trend respects personal sensitivity and taste and thus becoming diversified. As a result of elevated standard of living, health and individuality are becoming highly concerned and accordingly, fragrance is being developed in various forms to match personal taste and character, such as one's own memory and sensitivity. Hence, I am to propose a conjugation plan about men's adornments that deviates from women's secondary design and expresses only men's character and sensitivity. First, I will engraft porosity metal with adornments and use materials that has aroma and direction of way of wearing it. Then, I will engraft visual design with the olfactory sensation to apply to ornaments, using mechanical traits and materials with aesthetic elements, which will meet the customers' sensuous demand

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.5
• /
• pp.2234-2243
• /
• 2013

The purpose of this study was to measure using a six-step solution for taste recognition threshold and using a Wet-Test for salivary flow amount of the adults who reside in Daegu area and are more than their 40's old to find out the relationship between DMFT index and OHIP-14. The study result revealed that the practice of oral health gave an effect to taste recognition threshold, dietary habit gave an effect to salivary flow amount, and sweet and sour taste of taste recognition threshold and salivary flow amount gave effects to the DMFT index. Therefore, it was found that the person with good practice of oral health and dietary habit had good taste, salivary flow amount and DMFT index. According to this result, it is necessary to increase the practice of oral health, increase the sensitivity to taste recognition threshold, improve dietary habit, increase salivary flow amount and decrease DMFT index in order to improve OHIP-14. Dietary habit education has been performed without the evaluation on the individual's level of taste recognition threshold. Therefore, it is necessary to develop the education program to measure and notify the taste recognition threshold in the oral health education so that individual can adjust it by himself.

• Food Science of Animal Resources
• /
• v.40 no.6
• /
• pp.924-937
• /
• 2020

The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. High-marbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling groups. Metabolites from variable importance in projection plots were identified and estimated high sensitivity as candidate markers for beef quality attributes. These potential markers were involved in beef taste-related pathways including carbohydrate and amino acid metabolism. Among these metabolites, carnosine, creatine, glucose, and lactate had significantly higher in high-marbled meat compared to low-marbled meat (p<0.05). Therefore, these results will provide an important understanding of the roles of taste-related metabolites in beef quality attributes. Our findings suggest that metabolomics analysis of taste compounds and meat quality may be a powerful method for the discovery of novel biomarkers underlying the quality of beef products.

• Journal of Oral Medicine and Pain
• /
• v.31 no.2
• /
• pp.113-120
• /
• 2006

The purpose of this study was to investigate whether there were any changes in taste sensitivity with oral lichen planus (OLP). Sixty subjects (26 males and 34 females) were included for the study and they were categorized into 2 groups (oral lichen planus 30 persons,control 30 persons), oral lichen planus group was investigated in the department of Oral Medicine, College of Dentistry, Pusan National University from April, 2005 to February, 2006 and control group was investigated in the clinic at Cheongju City from february, 2006 to april, 2006. The electrical taste thresholds were measured using an electrogustometer of the 4 different sites (tongue tip, tongue lateral, circumvallate papilla and soft palate) in oral cavity. The results were as follows; 1. The electrical taste threshold showed a tendency to decrease in the OLP group. 2. The electrical taste threshold showed a tendency to decrease in female group, but showed a tendency to increase in male group of the OLP group. 3. The electrical taste threshold showed a tendency to increase in tongue tip, tongue lateral of the multiple OLP group, but showed a tendency to decrease in circumvallate papilla, soft palate of the multiple OLP group. 4. The electrical taste threshold showed a tendency to increase in tongue tip, tongue lateral of the acute OLP group, but showed a tendency to decrease in circumvallate papilla, soft palate of the acute OLP group. 5. After treatment, electrical taste threshold was significant lower in soft palate of the OLP group than control group. 6. After treatment, NAS was significantly lower in soft palate of the OLP group than control group.

• Journal of the Korea Furniture Society
• /
• v.25 no.4
• /
• pp.338-344
• /
• 2014

Modern furniture design is advancing by putting value on individual sensitivity. Accordingly, this study will focus on optical art, which can give various changes in people's sensitivity. Optical art was actively applied in various fields of image, photograph, fashion, textile, accessory and interior from the 1950s till the 1960s. Optical art realized by Victor Vasarely (1908~) opened a new trend in art by accurately realizing concise and precise expressions. This study analyzed the impact of pattern expression on sensitivity in optical art and suggested a method, which can spatiotemporally maximize the emotional change by combining optical art with the form of furniture. Modern furniture design is changing toward the direction of fitting to the propensity and emotional taste of an individual. Accordingly, this study analyzed the emotional expression felt in the furniture modeling works featured by concise, straight and standardized rectangular shape. Based on the result of analysis, this study would like to suggest a method to utilize optical pattern as a means for emotional design, with which people are able to perform various emotional expressions while keeping the function and form of furniture.

• Journal of Oral Medicine and Pain
• /
• v.33 no.2
• /
• pp.133-145
• /
• 2008

The purpose of this study was to investigate the taste sensitivity in patients with oral mucosal diseases(Oral lichen planus(OLP), Recurrent apthous ulcer(RAU)) using electrogustometer. One hundred and seventy three subjects were included for the study and they were categorized into 2 groups(control 100, patient 73) and patient group was investigated in the Department of Oral Medicine, Pusan National University Hospital from April, 2005 until January, 2007. Control group was investigated in the clinics at Inchen Metroplitan city and Cheongju city from February to August, 2006. The electrical taste thresholds were measured by using an electrogustometer for the 4 different sites(tongue tip, tongue lateral, circumvallate papilla and soft palate) in oral cavity. The results were as follows ; 1. The electrical taste threshold in patient group was significantly decreased than that in the control group(p<0.001). 2. The electrical taste threshold, in terms of the chronicity and lesion multiplicity, was not significantly changed in patient group. 3. The electrical taste threshold was not significantly changed in Dexan only and Dexan+Prs combination treated group. 4. The electrical taste threshold, in terms of treatment progress(no response vs half response vs complete response), was not significantly changed. However subjective index which was determined by NAS(Numerical Analogy Scale) was significantly increased in no response group but significantly decreased in complete response group(p<0.001)

• Food Science and Biotechnology
• /
• v.17 no.5
• /
• pp.1066-1073
• /
• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

• Korean Journal of Community Nutrition
• /
• v.16 no.1
• /
• pp.145-154
• /
• 2011

The purpose of this study was to evaluate the relationship between taste perceptions and risk factors for health of Korean elderly living in rural areas. Recognition thresholds for four basic tastes, drug consumption, BMI, fasting blood glucose, serum total cholesterol, serum triglyceride, systolic blood pressure, and diastolic blood pressure were assessed in 176 males and 312 females aged between 50 and 88 years. For the recognition threshold of the four basic tastes, alcohol drinking did not influence their sensitivities, but the alcohol drinking group preferred a higher pleasant concentration of NaCl than did the non-alcohol drinking group. However, smoking significantly decreased sensitivities of the four basic tastes. For the pleasant concentration of NaCl, the smoking group tended to prefer a higher concentration than the non-smoking group. Drug consumption, fasting blood glucose, serum total cholesterol, and serum triglycerides did not have a significant correlation to the sensitivity of the four basic tastes and preference of salty solution. Systolic blood pressure and diastolic blood pressure may have been positively correlated with the pleasant concentration of NaCl but did not correlate with the recognition thresholds of NaCl and sucrose. Further, systolic blood pressure was negatively correlated with the recognition thresholds of caffeine, whereas diastolic blood pressure was negatively correlated with the recognition thresholds of caffeine and citric acid. The finding that the risk factors for health correlated with taste perception has diagnostic and practical implications for health promotion for the elderly.