• Science of Emotion and Sensibility
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• v.18 no.3
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• pp.3-16
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• 2015

Will orange scent enhance video reality if it is presented with a video which vividly illustrates orange juice? Or, will romantic scent improve video reality if it is presented along with a date scene? Whereas the former is related to reality improvement when concrete objects or places are present in a video, the latter is related to a case when they are absent. This paper reviews previous research which tested diverse videos and scents in order to answer the above two different questions, and discusses implications, limitations, and future research directions. In particular, this paper focuses on measurement methods and results regarding acceptability of olfactory information, perception of scent similarity, olfactory vividness and video reality, matching between scent vs. color (or color temperature), and description of various scents using emotional adjectives. We expect this paper to help researchers or engineers who are interested in using scents for video reality.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.130-141
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• 2013

In this study, the mechanical and sensory quality characteristics of bar rice cake, Gareadduk, have been measured from the reference group and the sample groups with 10%, 20% 30% and 40% of defatted rice, containing high dietary fiber. From the general properties of rice powder and defatted rice, the crude protein, crude fat and crude ash of defatted rice were higher than those of rice powder, and especially dietary fiber content of defatted rice was 24.6%, 7-8 times higher than that of rice powder. The moisture content of Gareadduk has declined with increased mixing rate of defatted rice. According to the chromatography test result, its brightness, L-value has declined with increased mixing rate of defatted rice while there was no significant difference for different storage periods. Its redness, a-value, has declined with increased mixing rate of defatted rice and longer storage periods. Its yellowness, b-value, has inclined with increased mixing rate of defatted rice and longer storage periods, which showed no significant difference. Its hardness has significantly increased with increased mixing rate of defatted rice. Also, its hardness has gradually increased with longer storage periods. From the elasticity and viscosity test result, there was no specific tendency, but the chewiness of the sample groups was higher than that of the reference group. The sensory test result showed that the colour and scent of bar rice cake, Gareadduk, were getting stronger with increased mixing rate of defatted rice. The taste of the sample groups was stronger than that of the reference group, and the overall acceptability of the sample groups showed the order of 20%> 30%> 40%> 10%.