• Proceedings of the KGS Conference
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• 2003.11a
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• pp.209-214
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• 2003

후각은 현대 서구 문화에서 가장 과소평가 되는 감각일 것이다. 1) 냄새는 명명하거나 객관적으로 측정하거나 똑같이 재생하기 어려운 현상이기에, 후각의 영역은 대체로 주관적 묘사와 정서적 기억에 의존한다. 실증주의, 과학ㆍ기술ㆍ발전에 대한 믿음이 강화될수록 냄새는 침묵당해 왔으며, 특히 서구의 지식 엘리트에 의해 그 중요성이 평가되어 왔다. 지리학 분야 역시 이런 경향에서 자유롭지 않을 것이다. (중략)

• 발명특허
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• v.36 no.10
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• pp.48-52
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• 2011

과거 상표제도에서는 단순히 문자와 도형, 기호로 이루어진 형태만을 보호하였지만, 오늘날 인간의 오감을 이용한 독특한 마케팅전략과 새로운 기술의 등장 소비자 욕구의 다양화로 인해 과거의 전형적인 형태와 다른 새로운 형태가 상표로서의 기능을 수행하기 시작했다. 따라서 국내 도입을 준비 중인 소리상표와 냄새상표에 대해서 소개하고, 추가적으로 해외에서 보호를 받고 있는 위치상표에 대해서도 소개를 하고자 한다.

• Science of Emotion and Sensibility
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• v.16 no.2
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• pp.207-220
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• 2013

For video reality improvement, there has been much advancement in the methods of providing visual, auditory, and tactile information. On the other hand, there is little research on olfaction for video reality because it is difficult to define and knotty to manipulate. As a first step for video reality improvement using olfactory information, this research investigated users' acceptability of smell when they watch videos of various kinds and then classified the video clips based on their acceptability of different criteria. To do so, we first selected three questions of whether the scene in the video appears to have an odor (odor presence), whether a matching odor is likely to improve a sense of reality (effect on sense of reality), and whether s/he would like a matching odor to be present (preference for the matching odor). Then after collecting 51 video clips of various genres that would receive either high or low ratings for the questions above, we had participants to watch the videos and rate them for the above three questions on 7-point scale. For video classification, we paired each two questions to construct 2D space to draw scatterplot of video clips where the scales of the two questions represent X or Y axis. Clusters of video clips that locate at different quadrants of the 2D space would provide important insights in providing olfactory information for video reality improvement.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.265-272
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• 2020

The body odor as well as the skin changes has become an important issue. Humans leave respective specific odors dependent on sex and age; The odor has been known to affect social relationship of human. In this study, we wanted to confirm the possibility as parameters to evaluate body odor into existing odor evaluation methods by experts. The 15 subjects, aged from 50 to 61 years wore cotton t-shirts for 72 hours and collected body odor. The cotton t-shirts containing body odor were used for sensory evaluation and EEG measurement by the odor experts. In order to evaluate body odors of each subject, an odor sensory evaluation and electroencephalogram (EEG) were conducted by odor exports and the correlation in between two assessments was analyzed. Pearson correlation analysis shows negative correlation of the sensory evaluation versus 'Excitement' in EEG parameter (r = - 0.649, p = 0.009) and positive correlation of the sensory evaluation versus 'Stress' in EEG parameter (r = 0.704, p = 0.003). In conclusion, it is considered that the evaluation of body odor through EEG measurement can be used as a method to complement the odor evaluation by experts.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.181-187
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• 1981

The changes in the chemical composition of yeast extracts during autolysis and their effect to the sensory quality were studied with baker's yeast, Saccharomyces cerevisiae. The amounts of extracted solids, proteins, amio-N. amino acids, especially glutamic acid, alanine and lysine, increased by the autolysis time up to 48 hrs. The results of sensory evaluation made by the multiple paired comparision test and Duncan's test indicated a significant difference is taste by the time of autolysis. In the profile test, the flavor character notes expressed by the panel were 17 different characters, 11 in aroma and 6 in taste. The character notes and the intensity of flavor changed with the time of autolysis. The sharp and beany flavor of the extracts which was autolyzed for 4 hours turned into meaty and worty flavor by 48 hours of autolysis. A proper arrangement of the flavor characters in the quantitative descriptive chart could provide a weighted value of the flavor grade. The aroma grade index and the taste grade index correlated to the amplitudes of the profile test.

• Food Science and Preservation
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• v.19 no.3
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• pp.328-336
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• 2012

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at $10^{\circ}C$. The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging < sealing packaging < vinyl packaging. Vacuum packaging resulted in the highest hardness value. The flavor patterns of blanched namul by packaging type were analysed with electronic nose system equipped with 12 metal-oxide sensors, and the storage shelf life of namul was evaluated by measuring the change in volatile production. As a result, it was shown that namul in vacuum packaging had few volatile production changes with higher storage time.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.304-310
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• 1985

Sensory comparison of the flavor of ginseng teas prepared from concentrated white or red ginseng extract was investigated by multipl comparison test and quantitative descriptive analysis (QDA) on 12 selected descriptions. The white ginseng tea revealed higher intensities in odor and taste than those of red ginseng tea, particularly on earthy and sweet odor and bitter and astringent taste. Increase in sample temperature from $2^{\circ}C$ to $80^{\circ}C$ caused a general increase in aroma and bitter taste. When sucrose added into 3% ginseng tea solution, all of the taste descriptions, most significantly on bitterness and astringency, scored lower except sweetness while the aroma was affected a little.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.298-304
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• 1996

Thirty-nine samples of roasted sesame seed oils were sensorially evaluated in terms of nutty odor, burnt odor and overall desirability, and their volatile compounds quantitatively analysed using direct sampling capillary GLC. Five volatile compounds were appeared to be significant for the sensory Properties of sesame oils through the multivariate analytical techniques such as stepwise discriminant analysis. canonical discriminant analysis, discriminant analysis and principal component analysis. The most important compounds were 2,5-dimethylpyrazine and 2-methylpyrazine which could be effectively used as chemical indicators related to nutty and burnt odor of sesame oils, respectively. The sesame oils which have represented a good grade of overall desirability have been always kept $35.82{\sim}4.43$ ppm of 2,5-dimethylpyrazine and also $28.90{\sim}6.35$ ppm of 2-methylpyrazine.

• Korean Journal of Human Ecology
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• v.18 no.5
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• pp.1147-1158
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• 2009

The physicochemical and sensory characteristics of Kongnamulguk with commercial film-packed soy sprouts from domestic cultivars were investigated. The color determination showed that the solid part of Kongnamulguk had a light green color and did not change even when cooking for 9 minutes. The solid part of Kongnamulguk was much higher in insoluble dietary fiber than soluble dietary fiber. Soluble and insoluble dietary fiber of the soy sprout tended to increase upon cooking. The acceptability of the solid part of Kongnamulguk was negatively correlated with a bean odor and flavor, and a grassy odor and flavor, but positively correlated with a nutty odor and flavor. In addition, the acceptability of the liquid of Kongnamulguk was negatively correlated with a bean odor, a grassy and bitter flavor, while it was positively correlated with a sweet flavor. These results suggest that soy sprout with a less bean odor and flavor would be highly acceptable, so it would probably be suitable for Kongnamulguk.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.441-446
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• 1988

Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at $60^{\circ}C$ for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter 'L', 'a' and 'b' values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and 'a' and 'b' values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.