• International Journal of Advanced Culture Technology
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• 제10권4호
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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.

• 동아시아식생활학회지
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• 제20권6호
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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.

• 한국식생활문화학회지
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• 제28권6호
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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.

• 한국식품과학회지
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• 제44권5호
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• pp.648-652
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• 2012

시중에 판매되고 있는 증류식 소주 9종에 대해 묘사분석법을 적용하여 18가지의 관능특성을 도출하였다. 전반적으로 시료의 향, 맛, 입안감촉 관련 관능특성은 알코올 수준을 반영하여 시료간의 차이를 보였다. 재래 증류식 소주와는 달리 현대 증류식 소주는 균일화된 원재료의 사용과 생산 조건의 영향으로 복합적인 향을 나타내지 않는 것으로 보이며, 관능특성 분석과 더불어 이를 나타내는 주요한 향기성분에 대한 규명도 향후 필요하리라 여겨진다. 이를 통해 향후 국내시장에서 다양한 증류식 소주의 품질 향상과 대중화에 기여하리라 여겨진다.

• 한국식품영양학회지
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• 제30권4호
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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%.

• 한국엔터테인먼트산업학회논문지
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• 제13권3호
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• pp.203-211
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• 2019

이 연구는 4-7세의 발달장애 아동을 대상으로 하여 감각처리와 수면장애의 관계를 알아보고 감각처리가 수면장애에 미치는 영향을 파악하고자 하였다. 2017년 6월부터 8월까지 발달 클리닉 및 재활병원에 내원하는 전반적 발달장애 아동 110명을 대상으로 하여 최종 101명의 자료를 분석하였다. 감각처리와 수면장애를 평가하기 위해 단축형 감각 프로파일(SSP)과 한국형 아동 수면장애 척도(K-CSHQ)로 자료 조사하였다. 통계분석은 기술분석과 피어슨 상과분석, 다중회귀분석을 사용하였다. 연구결과, 발달장애 아동은 감각처리와 수면장애에 문제를 보이는 경우가 많았다. 감각처리는 수면장애와 관련이 있었으며 수면장애에 대한 감각처리의 최종 영향 요인은 맛/냄새 민감성, 청각필터링과 전반적인 감각처리인 것으로 나타났다. 발달장애 아동의 질 높은 수면을 돕기 위해서는 아동의 감각처리 능력을 중재에 고려할 필요가 있으며 특히 맛/냄새 민감성, 청각 필터링 영역을 중재하는 것이 도움이 될 것이다.

• 한국식생활문화학회지
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• 제26권3호
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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.

• 한국식품과학회지
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• 제48권4호
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• pp.366-371
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• 2016

본 연구는 우리 밀을 피자반죽의 제조에 적용함으로서 메뉴의 다양화를 달성하고자 하였으며, 우리밀 피자반죽의 이화학 그리고 관능 특성을 통해 식품가공학적 기초 연구를 수행하고 적용 가능성을 살펴보았다. 우리밀과 수입밀을 배합비를 달리하여 제조한 피자반죽은 조단백질과 조회분의 함량, 색택에서 유의적인 차이가 있었으나 기기적으로 측정한 텍스처에서는 차이가 없었다. 묘사분석을 통해 피자반죽에 관한 23개의 묘사 용어를 도출하였으며, 관능검사를 실시한 결과, 표면의 바삭함, 표면의 부드러움, 거침, 쫄깃함에서만 우리밀과 수입밀간의 차이가 있었다(p<0.05). 또한 주성분분석 결과, 제1주성분(37.4%)의 (-)에서 (+)으로 우리밀의 배합량에 따른 차이가 나타났다. 다만 우리밀을 피자에 적용하기 위해서는 기호도 검사, 다양한 토핑과 소스의 적용 등 추가적인 실험이 있어야 할 것이다.

• 대한감각통합치료학회지
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• 제21권1호
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• pp.1-10
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• 2023

목적 : 대학생을 대상으로 성격 5요인을 사용하여 감각처리와 성격 간의 관련성을 알아보았다. 연구방법 : 본 연구는 2022년 10월부터 12월까지 보건관련 학과 대학생 149명을 대상으로 실시하였다. 감각처리는 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile; AASP)로 평가하고, 성격은 성격 5요인(International Personality Item Pool; IPIP)으로 평가하였다. 수집된 자료는 SPSS를 이용하여 기술통계, 빈도분석, 피어슨상관분석을 실시하였다. 결과 : 외향성과 친화성 성격은 모든 감각처리 유형과 유의한 상관관계를 보였다. 감각추구를 제외한 모든 감각처리 유형과 신경성 성격 간, 감각추구 유형과 개방성 성격 간에 양의 상관관계가 있었고, 성실성 성격과 등록저하 및 감각예민 유형 간에 음의 상관관계가 있었다(p<.01). 결론 : 대학생의 감각처리와 성격 5요인 평가를 통한 성격 간에 관련성이 있는 것으로 나타났다. 이는 추후 대학생에게 나타나는 여러 문제의 해결방안을 모색하는 기초자료로 활용될 수 있을 것이다.

• 한국식품조리과학회지
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• 제31권3호
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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'.