• Science of Emotion and Sensibility
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• v.15 no.4
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• pp.585-592
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• 2012

Food is crucial for the nutrition and survival of humans. Taste system is one of the fundamental senses. Taste cells detect and respond to five basic taste modalities (sweet, bitter, salty, sour, and umami). However, the cortical processing of taste sensation is much less understood. Recently, there were many efforts to observe the brain activation in response to taste stimulation using functional magnetic resonance imaging (fMRI), magnetoencephalography (MEG), and optical imaging. These different techniques do not provide directly comparable data each other, but the complementary investigations with those techniques allowed the description and understanding of the sequence of events with the dynamics of the spatiotemporal pattern of activation in the brain in response to taste stimulation. The purpose of this study is the understanding of the brain activities to taste stimuli in sensory and affective aspects and the reviewing of the recent research of the gustotopic map by functional brain mapping.

• Proceedings of the Korea Contents Association Conference
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• 2012.05a
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• pp.235-236
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• 2012

색채의 공감각적 특성에 기초하여 대학생들의 미각에 대한 단색 연상 색채를 조사함으로써 현 시대의 대학생들이 느끼는 미각에 대한 대표적인 공감각적 색채를 찾아내기 위한 기초 연구를 진행하였다. 연상을 활용하여 미각에 대한 색채의 공감각에 대해 기초적인 접근이 가능하도록 하였으며, 연상과의 상호관계를 통해 기본 미각의 대표컬러로써 대학생들이 선택한 단맛은 빨강과 노랑, 핑크와 초컬릿 색, 짠맛은 흰색, 회색, 빨강과 검정 등이 추출되었다.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Science of Emotion and Sensibility
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• v.26 no.2
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• pp.39-52
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• 2023

According to the core affect theory, affect consists of two independent dimensions of valence and arousal. Previous studies have found that various types of stimuli, such as pictures, videos, and music, are mapped onto the core affect space. However, the research on affect using gustatory stimuli has not been explored sufficiently. This study investigated whether the affects elicited by tastes could be mapped onto the core affect space. Stimuli were selected based on two factors (taste types and intensity). Participants were presented with each stimulus, evaluated the tastes, and rated their affective responses on taste and emotion scales. The data were analyzed using repeated-measures ANOVAs and multivariate analyses (multidimensional scaling and classification). The results of univariate analyses indicated that participants felt positive for sweet stimuli but negative for bitter and salty. Furthermore, participants reported high arousal with high intensity. Multidimensional scaling revealed that taste stimuli are also represented on the core affect dimensions. Specifically, it was confirmed that in the first dimension, sweetness was represented as a positive affect, while bitter and salty tastes were represented as a negative affect. In the second dimension, bitterness was represented as low arousal and sourness as high arousal. Classification analyses confirmed that the taste was identified consistently based on the affective responses within and across participants. This study showed that the taste stimuli in daily life are also located on core affect dimensions of valence and arousal.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.37-43
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• 1991

The nerve impulse pattern of Chorda tympani(CT) of cat was tested with Monosodium glutamate(MSG) solutions as well as some basic taste substances applied on the tongue of cat. The effect of MSG applied in the tongue prior to the stimulation of other taste substances was also investigated. The response impulse frequency of CT of cat was changed by the kind and concentration of taste substances. The response to citric acid was the highest among the tested substances, NaCl, KCl and MSG showed similar responses. When different concentrations of MSG were applied on the tongue prior to other substances, the response to NaCl increased with the maximum response at the MSG concentration of 0.02 M. The response to sucrose tended to be reduced, but the response to citric acid was distinctly supressed by the previous MSG stimulation. These results were well consistent with the sensory evaluation on the effect of MSG to some basic taste substances. previously reported by the authors.

• Proceedings of the Korea Contents Association Conference
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• 2004.05a
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• pp.443-448
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• 2004

맛! 이란 무엇인가\ulcorner 맛이란 단순히 식생활에서 느끼는 감성 그 자체만으로 대변할 수는 없다. 우리가 "맛있는 음식을 맛있게 먹고 싶다"고 하는 것은 인간의 기본적인 욕구이자 본능이다. 그러면 "맛"이란 무엇일까\ulcorner 인간이 가지고 있는 지식은 대략 오관(五官)을 통해서 얻어지는데 그 중에서 "맛"은 먹는 것이기 때문에 "미각"이 가장 크다고 생각될지 모르지만 이는 단지 1%에 지나지 않는다고 한다.

• Journal of Sensor Science and Technology
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• v.9 no.5
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• pp.365-372
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• 2000

In this study, a multichannel taste sensor using the evanescent field absorption in fiber optic was developed, and evaluated its characteristics for several basic taste substances. This sensor is based on the change of evanescent field absorption at the surface of optical fiber core layer. The sensor device was made of a plastic-clad-silica fiber (3M Co., FP-400-UHT, core diameter $400\;{\mu}m$) and a middle portion of cladding layer was removed and the surface of stripped fiber core was dip-coated with a sensing membrane. And then, it was determined the difference of evanescent field absorption into the sensing membrane, according to various taste substances and its concentrations variance. The sensing membranes were prepared with six kinds of dyes, were known as potential sensitive dye together with silicone polymer the same refractive index of cladding. Each output patterns were obtained from the sensor devices could be distinguished not only five kinds of basic taste substances such as sweetness, saltiness, sourness, bitterness and umami, but also various mixed taste substances.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.116-128
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• 2015

This study examined customers from restaurants in hotels in the Busan and Gyeongnam region, South Korea, to confirm if dinging area decoration has any indirect effect on behavioral intention via customer emotional response and the mediating effects of customer emotional response in order to provide the basic materials of marketing strategies for continued customer visit to the hotel restaurants. The implications of the study are summarized as follows: First, if restaurant space is designed in consideration of gustatory, visual, auditory, tactile, and olfactory aspects, it becomes a reason for customers to re-purchase and spread good words of mouth. Second, restaurant food space should be designed to make customers pleasant and exciting. Third, the design of food restaurant design that induces customer emotional responses elevates customer re-purchase and intention to deliver words of mouth.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Electrical & Electronic Materials
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• v.7 no.5
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• pp.438-446
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• 1994

인류는 지금 2차석기시대를 맞이하고 있으며 이 시대는 인공으로 만들어지는 돌인 세라믹이 단순히 용기나 도구로 사용되는 것 이외에 정보화사회에 있어서 기술의 관건이 될 지능소자로서 사용되고 있다. 세라믹은 내열성, 내식성, 내마모성이라는 특성으로 인해 많이 이용되어 왔지만 이러한 특성 이외에도 전자적 기능, 광학기능, 화학기능 등 "두뇌"도 우수한 재료라 할 수 있다. 더구나 세라믹은 인간을 대신하여 감지하는 것이 가능한 각종 센서로서도 폭넓게 이용되고 있다. 인간에 있어서 눈, 코, 귀, 혀, 피부 등 오감이 센서이며, 눈은 물체를 식별하는 것으로 빛을 검출하고 귀는 소리를 듣는 것으로 압력과 음파를 검출하고, 코는 냄새로 가스나 온도를 검출하고, 혀는 맛으로 미각을 검출하고, 피부는 촉각에 의한 압력, 온도, 습도를 검출하며, 인간의 오감에 대응되지 않는 것으로 세라믹 센서는 자기장을 감지할 수 있다. 이와같이 센서는 용도에 따라 수많은 센서가 개발되어 그 종류가 대단히 많기 때문에 모든 센서에 대해서 기술한다는 것은 어렵다. 그러므로 여기서는 센서중에서 기본적인 가스센서와 습도센서에 대해 소개하기로 한다. 소개하기로 한다.