• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2234-2243
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• 2013

The purpose of this study was to measure using a six-step solution for taste recognition threshold and using a Wet-Test for salivary flow amount of the adults who reside in Daegu area and are more than their 40's old to find out the relationship between DMFT index and OHIP-14. The study result revealed that the practice of oral health gave an effect to taste recognition threshold, dietary habit gave an effect to salivary flow amount, and sweet and sour taste of taste recognition threshold and salivary flow amount gave effects to the DMFT index. Therefore, it was found that the person with good practice of oral health and dietary habit had good taste, salivary flow amount and DMFT index. According to this result, it is necessary to increase the practice of oral health, increase the sensitivity to taste recognition threshold, improve dietary habit, increase salivary flow amount and decrease DMFT index in order to improve OHIP-14. Dietary habit education has been performed without the evaluation on the individual's level of taste recognition threshold. Therefore, it is necessary to develop the education program to measure and notify the taste recognition threshold in the oral health education so that individual can adjust it by himself.

• Science of Emotion and Sensibility
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• v.12 no.4
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• pp.471-480
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• 2009

According to former studies, people can imagine the specific taste by the specific color, not every color. Besides, studies also say that the relation between colors and tastes is decided by personal experience and frequency about the color of food. So the authors supposed that there is the specific color related the taste. To find the relation, we selected 24 colors and 24 taste adjectives mainly used by people. Then, we examined taste imagined on color with questionnaires of 20 college students who are sensitive to colors and able to use all 24 taste adjectives. Then we analyzed the result by MDS. Finally we could find 5 definite relations between colors and tastes. The result suggested that the number of colors which can be associated with tastes are quite limited. Also, only limited colors can be associated with tastes and it is different by sex. This study shows not only the relation between the color and the taste but also how closely the taste is related to other colors. This study can be used for effective food package design, advertising and so on.

• Information Systems Review
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• v.8 no.2
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• pp.155-172
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• 2006

The importance and meaning of smell/taste information on online shopping are studied. The first hypothesis deals with this issue directly. We measure the perceived quality and purchase intention at the context of online shopping with/without smell and taste information. As expected, subjects show higher perceived quality/stronger purchase intention of a bar soap and vitamin C product when smell and taste information are provided. Following Peck and Childers(2003), the moderating effects of Need for Smell and Need for Taste are tested at the second hypothesis. Subjects with High in Need for Smell/Touch show stronger responses in terms of perceived quality and purchase intention. The level of trust about the online shopping mall provides interesting results. When the trust level of the online shopping mall is low, the smell/taste information play more important roles in improving the perceived quality and purchase intention. Subjects at the not-so-trusted shopping mall context result in higher perceived quality and purchase intention if perceptual information is provided. One of the theoretical contributions of this study includes the identification of critical information in online purchase decision making-smell and taste. On top of vision and hearing information, smell and taste information also can play critical roles when consumers do online shopping even at the shopping malls of low trust. In addition, managerial implications are provided.

• 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.

• The Korean Journal of Zoology
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• v.37 no.2
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• pp.182-202
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• 1994

마우스(ICR mouse)의 줄생전 ·후 발생에 따른 설점막에서 설유두와 미뢰의 발생, 미뢰를 구성하는 미각세포들의 각 형별 미세구조적인 특징 및 미각세포와 신경종말과의 관계를 광학 및 전자현미경으로 관찰하였다. 유곽유두는 임신 17일 심상유두와 엽상유두는 출생 후 0일, 사상유두는 출생후 1일에 출현하였으며, 유곽유두와 심상유두에서의 미뢰는 출생 후 0일, 엽상유두에서의 미뢰는 출생후 1일에 관찰되었다. 유곽유두에서는 유두벽 상피 뿐만 아니라 유두 표면상피에서도 성체에서와는 다르게 미뢰가 출현하였다. 출생후 7일과 15일에서 유곽유두의 미뢰에 대한 미세구조적 관찰에서 미각세포는 중간형 세포. 암세포, 명세포, 기저세포 및 주변세포로 구분되었다 중간형 세포는 암세포와 명세포의 중간정도의 전자밀도를 보이는 세포로서 세포질에서는 활면 및 조면소포체가 다수 관찰되었고. 세포질 및 핵질내에서 다소포성소체와 유사한 구조물들이 관찰되었다. 암세포는 전자밀도가 높아 어둡게 보였고. 핵막은 깊은 함입을 보였다 이 세포의 핵주변 세포질에는 미토콘드리아, 섬유상 물질, 조면소포체 및 폴리솜들이 다수 관찰되었으며, 첨부 세포질에서는 전자밀도가 높아 어둡게 보이는 과립들이 다수 관찰되었다. 명세포는 전자밀도가 낮아 밝게 보였고, 크고 등근 핵을 갖고 있었으며. 세포질내에서 활면소포체, 폴리솜 그리고 크고 작은 공포들이 다수, 조면소포체들은 소수 관찰되었다. 기저세포는 핵질이 풍부한 난원형의 핵을 갖고 있었으며, 전자밀도가 낮아 밝게 보였고, 유리리보솜들은 많았으나, 활면 및 조면소포체들은 소수 관찰되었다 주변세포는 비교적 긴 방추형의 세포로 얕은 핵막 함입들을 보였고, 대부분의 세포소기 관들은 미약하였으나 유리리보솜들은 다소 많이 관찰되었다. 출생후 7일에는 명세포, 15일에는 중간형 세포들이 다른 세포에 비하여 다수 출현하였다 출생후 미각세포들의 형태적 특징 및 세포소기 관들의 분화들로 미루어 암세포 주변세포 및 기저세포는 미성숙세포, 중간형 세포는 미각기능이 활발한 성숙한 세포 그리고 명세포는 퇴행성 세포로 생각된다.

• Journal of TMJ Balancing Medicine
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• v.8 no.1
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• pp.24-29
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• 2018

Objectives: The purpose of this study was to report the effect of Postural Yinyang Correction of the Temporomandibular joint (Functional Cerebrospinal Therapy, FCST) for phantogeusia. Methods: A patient with phantogeusia was treated at the Department of Acupuncture & Moxibustion, Dong-Eui University Korean Medicine Hospital from Oct 10th, 2018 to Dec 4th, 2018. A patient received 24 times of FCST with Customized TMJ Balancing Intraoral Appliance, upper cervical manipulation. To estimate the efficacy, Visual Analogue Scale (VAS), Oral Health Impact Profile-14 (OHIP-14) and questionnaire. Results: The patient showed a certain degree of improvement in phantogeusia and other subject symtoms within 8 weeks. Adverse effects were not reported. Conclusions: These results showed that FCST using an Customized TMJ Balancing Intraoral Appliance, may be useful for reducing the symptoms of phantogeusia.

• Journal of Oral Medicine and Pain
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• v.36 no.1
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• pp.1-10
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• 2011

The aims of this study were to establish the effect of gender and age on number of fungiform papillae and electrogustometric thresholds of the tongue, and to determine the relation between number of fungiform papillae and electrogustometric threshold. Sixty-two healthy subjects of 20 to 39 years old were enrolled in this study. Examination areas were defined as center, anterior, left lateral, right lateral, and posterior on the dorsal surface of the tongue, which was stained with methylene blue dye and photographed with a scale bar on it. The number of fungiform papillae within $1\; cm^2$ square area of each examination site was counted twice. The counted values were averaged to produce means. Taste thresholds were measured three times on each examination area using an electrogustometer. Means of the threshold values were calculated. 1. The number of fungiform papillae was the largest at the anterior examination area, followed by right lateral, left lateral, posterior and central. Women had more fungiform papillae than men at anterior, right lateral, and center areas. Subjects in twenties showed more fungiform papillae than those in thirties at anterior, right lateral, and left lateral areas. 2. Anterior area of the tongue measured the lowest electrogustometric threshold, followed by left lateral, right lateral, posterior and center. The threshold was higher in men at anterior and right lateral areas. The subjects in thirties had higher threshold only at right lateral area than those in twenties. 3. Electrogustometric threshold was inversely correlated with the number of fungiform papillae at anterior and posterior areas. The results showed that the number of fungiform papillae and taste threshold varied according to tongue locus, and they were influenced by age and gender. The results also suggested that the number of fungiform papillae was related to electrogustometric threshold inversely.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.317-334
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• 2004

슬로 푸드는 대량생산과 규격화, 산업화, 기계화를 통한 맛의 표준화와 전 지구적 미각의 동질화를 지양하고 나라별, 지역별, 특성에 맞는 전통적이고 다양한 음식과 식생활 문화를 계승 발전시킬 목적으로 1986년부터 이탈리아의 작은 마을에서 시작된 식생활 운동이다. 그러나 1990년대 세계적으로 불어닥친 광우병 파동과 함께 슬로 푸드 운동은 단지 미각의 문제에서 벗어나 유기농 문제 등으로 관심의 폭이 넓혀졌다. 나아가 생활 속에서 여유를 찾아 느리게 살기 슬로라이프(slow life) 운동으로까지 이어졌다. 그래서 슬로 푸드 운동은 느림의 상징인 달팽이를 심벌 마크로 하고 있다.(중략)

• 중국학논총
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• no.64
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• pp.75-98
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• 2019

味觉是人类感受的基本五感之一. 味觉语不仅表现为味道, 还扩展到多个领域, 因为这种语义扩展与我们身体经验有着密切的联系, 所以在多种语言中可以发现其相似性. 但是由于语言使用者的文化, 价值观与思维方式等方面的差异, 所以味觉语也存在着差异. 本论文聚焦于此类现象, 以韩语和汉语的味觉形容词"달다"与"甜"词类的词汇为研究对象, 首先进行了形态结构和基本意义方面的对比. 以此词类为基础, 通过汉韩语的语料分析, 并提出了具体事例, 考察了语义扩展的过程. 接下来根据认知语言学的概念合成理论, 对其机制进行对比分析, 发现了如下特点:韩语的味觉语"달다"与汉语的"甜"在词典上的基本意义都是"蜂蜜或糖的味道". 两种语言的"달다"与"甜", 都是嗅觉, 听觉, 感情, 视觉, 触觉等在其他领域的语义扩展, 是对甜味的肯定经验, 被概念化为积极价值. 相反, 在感情与视觉领域的部分语义扩展中存在两种语言的差异. 除此之外, 在价值意义上, "달다"与"甜"除了具有积极价值意义外, 也具有否定价值意义. 通过本研究, 我们了解到了对人类体验的普遍性以及韩中语言文化圈的特殊性是如何在味觉语"달다", "甜"中体现出来的.