Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Approach to food taste with meta food physics

식품의 맛에 대한 초식품물리학적 해석

  • Chun, Jae Kun (Department of Food and Animal Biotechnology, College of Agriculture and Life sciences, Seoul National University)
  • 전재근 (서울대학교 농업생명과학대학 식품동물생명과학부 식품공학전공)
  • Received : 2018.03.09
  • Accepted : 2018.03.19
  • Published : 2018.03.31
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Abstract

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.

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References

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