• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.11a
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• pp.69-75
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• 2001

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다. 특히 맛을 결정하는 영향 요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써, 식품 선택에 결정적인 영향을 준다. 따라서 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써, 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정 식품을 선택하여 구매하고자 할 때 인지하게 되는 맛 이미지를 효과적으로 전달하기 위한 도구로서 색채를 사용하기 위해 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹 설문을 통해 진행되었다. 설문 결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿 맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.225-233
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• 2013

This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.425-430
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• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

• 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.

• 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.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1977.10a
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• pp.200.2-201
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• 1977

식품의 맛은 식품에 대한 사람의 기호와 밀접한 관계가 있을 뿐 만 아니라 식품의 품질을 결정하여 주는 중요한 인자로 되어 있다. 맛의 종류는 옛부터 여러가지 분류하여 왔으나 20세기에 들어와서는 맛의 분류를 단맛, 신맛, 짠맛, 쓴맛의 네가지 기본적인 맛으로 통일되어 왔다.(중략)

• Science of Emotion and Sensibility
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• v.4 no.2
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• pp.25-32
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• 2001

The flavor of food is not decided by only the sense of taste. Flavor is a complex ,ionization involving taste and aroma. It is also affected by the appearance, color and shape and touch or texture of food. Although our all senses are crucial factors in recognizing the sense of food, the sense of vision, especially colors, is a more crucial aspect. Because when consumers contact food, first of all, they see and recognize the color of the food and associate the flavor of the food as the colors of the food. This study focuses on the ways for applying colors to food so that consumers can associate the flavor of food efficiently. This study conducts a case study using web survey about the association of flavor by chocolate's colors. The result of the case study shows crucial factors influencing the association of food and color palettes according to sorts and degrees of chocolate's taste.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.81-86
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• 1987

The quality for flavor-by-mouth of commercial soymilk was evaluated by sensory testing. The results were summerized as follows : 1. A significant difference on the sweety flavor of sample I was recognized at In level among the rest of samples except sample B. 2. A significant difference on the thick and the nutty flavor of sample C was recognized at In level among the each samples. Therefore sample C, generally recognized as having thick and nutty flavor. 3. A significant difference on the benny flavor was not recognized at 5n level among the samples of commercial soymilk. 4. According to the results of sensory testing for commercial soymilk, the sweety flavor of the each sample was generally evaluated as common flavor except sample C.

• Monthly Korean Chicken
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• s.156
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• pp.73-75
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• 2008

맛있는 닭고기 요리는 닭고기 요리집에만 있는 게 아니다. 많은 맛 집을 제치고 술집, 호프집에만 있는 닭고기 메뉴도 정말 많다. 시원한 맥주와 맛있는 닭고기는 정말 환성의 궁합이다. 스트레스를 많이 받은 어느 날 저녁, 회사 동료들과 함께 치킨을 먹기 위해 호프집을 찾았다.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.646-651
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• 1995

The correlation between the bitter taste and the surface tension was found for bitter tasting, aqueous solutions. By the Szyszkowski's equation, the surface tension (STR) and taste curves (JND) were derived more clearly using the Techplot program. The specific capillary activity (log b values) for bitter tasting solutions are negatively correlated to the recognition threshold. It was shown that a more bitter substances has greater capillary activity. The correlation between the recognition threshold $(log\;C_{1})$ and the substance specific constant (a and b values) of sensory (JND) and surface tension values indicates good agreement. This means that the model of surface area adsorption in the solution/air system can apply also for the sensory model microvillus membrane in the mouth.