• International Journal of Advanced Culture Technology
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• v.10 no.4
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• pp.294-303
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• 2022

The purpose of this study is to examine the effects of sensory integration training on children with developmental delays. To achieve this goal, an educational experiment is conducted in five main areas: gross motor ability, fine motor ability, adaptive ability, language and social ability in children with developmental delay. The study subjects were children with developmental delays aged 3-6 years diagnosed at Beijing Institute of Pediatrics and Beijing Medical University and received sensory integration intervention and homebased training at the Golden Rain Forest Beijing Tongzhou Center from 2018 to 2021. According to the purpose of the analysis, the data collected are subjected to descriptive statistics using SPSS 21.0 statistical program, Two-way MANOVA analysis, and data analysis method of multivariate analysis is used to process the collected data. In addition, a total of 39 subjects were selected, including 19 children who received sensory integration training and 20 children who only received family training. The results show that the sensory integration training group outperformed the home training group in all aspects and developmental quotient, but the home training group also showed higher levels of significance for improvements in gross motor, fine motor and developmental quotient.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.648-652
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• 2012

The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a three-way mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples, with high intensities of 'alcohol taste' and 'alcohol aroma' versus 'yeast aroma'. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of 'bitterness', 'alcohol taste', 'alcohol aroma', as well as all mouth-feel attributes.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.719-727
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• 2017

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

• Journal of Korea Entertainment Industry Association
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• v.13 no.3
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• pp.203-211
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• 2019

The purpose of this study was to investigate the relations between sensory processing and sleep disturbances and to investigate the effect of sensory processing on sleep disorder in preschool children with developmental disorder. This study was conducted for 110 children with developmental disorder in developmental clinic and rehabilitation hospital in Gwang Ju from June to August, 2017. The final 109 data were analyzed. Sensory processing and Sleep disturbances were measured using the Shortened sensory profile(SSP) and Korean-the Children's Sleep Habits Questionnaire(K-CSHQ). Statistical analysis was performed using descriptive analysis, Pearson correlation analysis, and multiple regression analysis were performed. Children with developmental disorder had problems with sensory processing and sleep habits. Sensory processing was related to sleep habit and most important factors of sensory processing influencing sleep was taste/olfactory sensitivity, auditory filtering. Conclusion: In order to help children with developmental disorder with sleep problem, it is necessary to consider the sensory processing especially taste/olfactory sensitivity, auditory filtering.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.1
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• pp.1-10
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• 2023

Objective : This study aimed to identify the relationship between sensory processing and personality in college students by using five personality factors. Methods : The study was conducted between October and December 2022 with 149 college students majoring in health studies. Sensory processing was evaluated using the Adolescent/Adult Sensory Profile (AASP), and personality was evaluated using the International Personality Item Pool (IPIP). The data collected were analyzed by descriptive statistics, frequency analysis, and Pearson correlation analysis, and the Statistical Package for the Social Sciences (SPSS) was used. Results : Extraversion and agreeableness showed a significant correlation with all sensory processing types. Neuroticism showed a positive correlation with all types of sensory processing other than sensory seeking, while openness to experience showed a positive correlation with sensory seeking. Conscientiousness showed a negative correlation with low registration and sensory sensitivity type (p<.01). Conclusion : This study found a relationship between sensory processing type and personality type through an evaluation of five personality in college students. This information can be used to find solutions to various problems that college students.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.352-359
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• 2015

The purpose of this study was to analyze the motives for food choice using a Food Choice Questionnaire (FCQ). A FCQ, an instrument that measures the reported importance of nine factors underlying food choice, was administered to a representative sample of 157 adult respondents from 21 to 27 October 2013. Statistical analyses such as Descriptive statistics, Factor analysis, Reliability analysis, Pearson correlation, independent samples t-test, and analysis of variance (ANOVA) were performed on the data using the SPSS PASW Statistics 18.0 for Windows. According to the results, five food choice motivation factors were discerned: health, sensory and mood, convenience, price, and familiarity. The most important factors reported were price, sensory and mood, convenience, health and familiarity. We found that food choice motivation is distinguished by age, frequency of eating out, and consumption of HMR. Females in this study gave higher importance scores to health, sensory and mood, and familiarity. There were higher correlations between 'health' and 'sensory appeal and mood'.