• Investigative Magnetic Resonance Imaging
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• v.9 no.1
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• pp.30-35
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• 2005

Purpose : The purpose of this study is to observe the blood oxygen level dependent (BOLD) contrast changes due to the reaction of human brain at a gustatory sense in response to a salty-taste stimulation. Materials and Methods : Twelve healthy, non-smoking, right-handed male subjects (mean age: 25.6, range: 23-28 years) participated in this salty-taste stimulus functional magnetic resonance (fMRI) study. MRI scans were performed with 1.57 GE Signa, using a multi-slice GE-EPI sequence according to a blood-oxy-gen-level dependent (BOLD) experiment paradigm. Scan parameters included matrix size $128\times128$, FOV 250 mm, TR 5000 msec, TE 60 msec, TH/GAP 5/2 mm. Sequential data acquisitions were carried out for 42 measurements with a repetition time of 5 sec for each taste-stimulus experiments. Analysis of fMRI data was carried out using SPM99 implemented in Matlab. NaCl solution $(3\%)$ was used as a salty stimulus. The task paradigm consisted of alternating rest-stimulus cycles (30-second rest, 15-second stimulus) for 210 seconds. During the stimulus period, NaCl-solution was presented to the subject's mouth through plastic tubes as a bolus of delivered every 5 sec using -processor controlled auto-syringe pump. Results : Insula, frontal opercular taste cortex, amygdala and orbitofrontal cortex (OFC) were activated by a salty-taste stimulation $(NaCl,\;3\%)$ in the fMRI experiments. And dosolateral prefrontal cortex (DLPFC) was also significantly responded to salty-taste stimuli. Activation areas of the right side hemisphere were more superior to the left side hemisphere. Conclusion : The results of this study well correspond to the fact that both insula, amygdala, OFC, DLPFC areas are established as taste cortical areas by neuronal recordings in primates. Authors found that laboratory-developed auto-syringe pump is suitable for gustatory fMRI study. Further research in this field will accelerate to inquire into the mechanism of higher order gustatory process.

• 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.

• Food Science and Preservation
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• v.17 no.5
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• pp.571-580
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• 2010

We sought to define the main motivational factors promoting consumption of Prunus mume products. We surveyed both specialized high-volume consumers and public consumers, and focused on consumption of and preferences for Prunus mume and Prunus mume products. We investigated how products were preferentially consumed, purchase experience, purchase location, purchase price, consumption experience, factors important in a purchase decision, preference factors, dissatisfaction factors, consumption outlook, comments on new processed foods, and activation of consumption. A total of 534 responses were received and data were analyzed using the SAS program (Version 9.1) of the Frequency test; Chi-square test was used to detect significant factors. A greater percentage of high-volume(compared with low-volume) consumers processed personal products at home. The public consumer tended to buy commercial products. However, public consumers who were older, who had higher incomes, and who were heads of households, tended to both buy commercial products and to prepare foods at home. The common purchase methods used by high-volume consumers were internet and direct marketing, but the public consumer frequented department stores and hypermarkets. High-volume consumers observed that commercial products were expensive, and such consumers seemed to be particularly cost-sensitive. The decisive factor triggering purchase decisions in high-volume consumers was the geographical origin of the fruit, whereas the public consumer was more concerned with taste. In public, positive factors were that the product was good for health and had a pleasant taste. Some of those surveyed complained of a lack of variety in Prunus mume products and that the amount of Prunus mume in certain products was low. To promote and increase consumption, convenient-to-eat products with healthy images are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.663-668
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• 2000

To develop natural intermediate flavoring substances, optimal processing conditions and qualities for two stage enzyme hydrolysate (TSEH) from low-utilized small longfinned squid were investigated. The optimal conditions for TSEH method were found as digestion with Alcalase (0.2% w/w-sample, pH 8.0) at 55$^{\circ}C$ 3 hours at the 1st stage and with Neutrase (exo-peptidase, 0.2% w/w-sample, pH 6.0) at 45$^{\circ}C$ for 2~3 hours at the 2nd stage. Among the method of water extract, autolytic extract and various kinds yields, transparency and organoleptic taste. From the results of chemical experiments and sensory evaluation, longfinned squid TSEH is flavorable as the natural intermediate taste-active substances for fisheries products such as soup base, squid-taste pasty and snacks.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.1-10
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• 2020

The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.

• Food Science and Preservation
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• v.17 no.3
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• pp.418-424
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• 2010

Although the wine industry continues to grow, little empirical research on consumer preferences has been conducted. Thus, our objective was to analyze consumer views on wine attributes. A choice experiment (CE) was designed to detect a marginal willingness to pay for particular characteristics of wine (balance, flavor, color, clarity, and value-for-money). A questionnaire was administered and 286 responses were received. A multinomial logit model was estimated using the maximum likelihood method. The results indicated that balance, flavor, color, clarity, and price were all important to consumers. The CE data revealed that estimates of marginal willingness to pay were 31,899 won/bottle for balance, 23,088 won/bottle for flavor, 3,230 won/bottle for color, and 25,936 won/bottle for clarity. The balance of a wine was most important, and the flavor, clarity, and color were also significant. The results of this work will be of assistance in promoting the domestic wine industry.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.322-331
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• 2009

The purpose of this study is to suggest guidelines for analysis acknowledgement, preference with 19 local foods and 3 Koguryo foods in Dan Yang county. The questionnaires are distributed each 150 residence and tourist who visited in Dan Yang county, collected 261, then used for data analysis 232. The results are as followed. First, 4 items among 22 regional foods' marsh snail broth', 'mixed rice with acorn-starch paste', 'mixed rice with various herb', and 'baked deodeok' are ranked highly in acknowledgement and preference. Second, 4 variables which are sex, age, residence or tourists, and income had significant in acknowledgement. Therefore, making Koguryo food town near movie setting place, introduction geographically mark system, and put Dan Yang mark into merchandise would be increased acknowledgement, and also promoted local economic. Third, 3 variables except income had significant in preference. Therefore, functional effect of each food and taste for young generation would be reinforced in preference.

• 주류산업
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• v.28 no.4
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• pp.36-47
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• 2008

8월 21일 부터 24일 까지 4일간 대한주류공업협회 주최, 국세청 후원으로 서울 삼성동 코엑스 3층 컨벤션홀에서 개최된 '2008 대한민국 주류박람회'(KOREA ALCOHOL & LIQUOR EXPO 2008)가 성황리에 막을 내렸다. '술과 문화의 페스티벌' 이라는 주제로 열린 금번 박람회는 소주, 맥주, 위스키, 약주, 과실주, 전통주 등 국내 주류업체 84개사와 독일, 중국, 러시아, 아르헨티나, 일본, 도미니카공화국, 스리랑카 7개국이 참가하여 다양한 주류제품 전시 및 시음, 이벤트 활동을 통해 적극적인 마케팅 활동을 전개하였다. 행사기간 동안 일반인, 언론인, 국내외 바이어, 주류관련 종사자등 3만여 명의 많은 관람객이 박람회장을 방문하여 전국 각지에서 생산되는 다양한 종류의 술의 맛과 향을 체험하고 아울러 다채로운 이벤트 행사를 통해 흥겨운 시간을 가졌으며, 주류의 역사.종류.제조과정, 건전음주체험 등 술에 대한 다양한 정보를 얻는 기회가 되었다. 또한 건전음주문화 조성, 주류제조기술 및 주류산업 활성화 주제의 세미나와 한국양조과학회 정기학술대회가 열려 주류산업 종사자, 연구원, 학생 및 주류에 관심을 가지고 있는 일반인들에게 정보 및 의견 교환의장을 제공하였다.

• Proceedings of the Acoustical Society of Korea Conference
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• autumn
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• pp.315-318
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• 2000

초음파에 의한 살균효과는 SONAR가 대잠수함전에 이용되면서 초음파에 의해 물고기가 죽는 현상으로부터 최초로 확인되었다. 그 후 세균을 죽이거나 비 활성화하는 방법으로서 초음파에 대한 연구가 오랫동안 수행되어왔다. 본 논문에서는 음료수의 맛과 향을 유지함으로서 품질을 개선하기 위한 초음파멸균의 기초적 단계로 연구를 수행하였으며, 초음파와 부가적인 열을 이용한 효과와 초음파와 부가적인 압력을 이용한 효과 등을 중심으로 지금까지 초음파살균효과를 분석하였다. 이 분석자료에 근거하여 배양한 대장균에 대해 40kHz 주파수로 살균실험을 수행하였다. 또한 대장균, 일반세균에 대해 주파수와 전기적 power의 변화에 따른 살균실험을 수행하였다

• Proceedings of the Korea Information Processing Society Conference
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• 2010.11a
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• pp.1029-1031
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• 2010

스마트폰이 활성화 되면서 자신만의 콘텐츠(사진, 글, 메모)를 스마트폰에서 작성하는 경우가 많아지게 되었다. 하지만 맛 집이나 데이트 코스 같은 핫스팟을 담은 콘텐츠를 블로그를 통해 공유하고 싶지만 그 방법이 한정되어 있다. 본 논문에서 다루는 GPS 블로그 서비스는 스마트폰에서 직접 블로그로 업로드 함으로써, 콘텐츠에 포함된 위치 정보를 블로그에 보다 빠르게 공유할 수 있다. 또한 현재 위치 정보를 맵을 통해서 블로그에 포스팅되기 때문에, 핫 스팟을 운영하는 업체 및 기업의 홍보를 보다 쉽게 가능하게 하는 효과가 있다.