• Food Science and Industry
• /
• v.52 no.1
• /
• pp.2-10
• /
• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2005.05a
• /
• pp.154-157
• /
• 2005

Generally, noise from a indoor air conditioner has been measured by overall sound pressure level, dB. Customers evaluation, however, of the noise from an air conditioners should not be depend on the only overall level but also the sensory feeling. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for tonal noise, which is one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. To consider the consumer's sense, several times of Jury evaluation are carried out. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise .

• The Research Journal of the Costume Culture
• /
• v.14 no.6
• /
• pp.1015-1026
• /
• 2006

The purpose of the study were to find out (1) the effect of motives on perceiver's image perception on ramie fabrics, and perceiver's trait, age and gender on sensory image evaluation of ramie fabrics. The research was a quasi experiment and experimental materials developed for the study were a set of material stimuli and semantic differential scales to measure sensory image of the stimuli, an aesthetic value scale. the independent design was motif design techniques(Plain Weave, burnt-out, embroidery, stripe, check). The subjects were 421 adults in Daejeon and Seachun. The results was as follows: The factor analysis of semantic differential scales for the ramie materials emerged 4 different image dimensions: attractiveness, hand, elegance, weight). The five design techniques showed significantly different image affects on some selective dimensions. The burn-out design gave the most attractive image, the embroidery design gave the softest image and plain weaved fabric presented the lightest hand image. Consumer's aesthetic values, gender and age tended to affect sensory image evaluation of ramie materials. On conclusion the result revealed that design strategy for the ramie material, design development though motives will be an essential process. and for material design pursued design image and target consumer's trait should be carefully considered.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2007.11a
• /
• pp.630-633
• /
• 2007

This paper proposes method to find the subjective satisfaction index of an air-conditioner using consumer's sensory evaluation for an air-conditioner. A satisfaction index of an air-conditioner is presented the annoyance and freshness as ${\alphs}$, ${\beta}$ exponents of 1/f slope and is changed the annoyance and freshness as exponents of 1/f slope are changed. The satisfaction index of an air-conditioner is not improved if SPL is above the proper level although the 1/f slope has optimal ${\alpha}$, ${\beta}$ values. Therefore, this paper proposes the satisfaction index of an air-conditioner considered both SPL and ${\alpha}$, ${\beta}$ exponents of 1/f slope.

• Journal of the Korean Society of Food Culture
• /
• v.4 no.4
• /
• pp.369-374
• /
• 1989

This study was designed to evaluate the sensory characteristics and consumer preference of dog meat foods as compared with beef ones. The sensory evaluation was conducted by a 10-member trained panel and 109 persons ranging in age from 23 to 59 participated in the consumer research. The results were summarized as follows: 1. The sensory characteristics. 1) In case of the meats boiled in water, it did not show any significant differences between dog and cow's meat in color as well as off-flavor. On the contrary, the other characteristics such as odor, tenderness, juiciness and oiliness of dog meat were evaluated stronger than those of beef. 2) when the meats were cooked as Tang (a kind of soup), the dog meat did not show any significant differences from beef not only in color and off-flavor but also in odor. 2. The consumer preference. 1) It appeared that consumers somewhat preferred beef Tang to dog meat Tang. However, they rated dog meat Tang as the 'neither liked nor disliked' food on an average. 2) Male consumers showed higher preference than female did for the dog meat tang. On the overall, dog meat foods are regarded to have some desirable sensory characteristics and can be acceptable to most people.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.1
• /
• pp.51-59
• /
• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2005.11a
• /
• pp.439-442
• /
• 2005

Generally, noise from a home appliance has been measured by overall sound pressure level or sound power level, dB. Customers evaluation, however, of this noise should be depend on the only overall level but also the sensory feeling, annoyance, unpleasure and so on. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for harmonic noise, which is a major noise from home appliance and one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise.

• Journal of Animal Science and Technology
• /
• v.54 no.1
• /
• pp.23-28
• /
• 2012

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.428-434
• /
• 2014

Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.

• Food Science of Animal Resources
• /
• v.41 no.1
• /
• pp.95-109
• /
• 2021

Consumer's interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive.