• Journal of Oral Medicine and Pain
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• v.32 no.4
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• pp.383-396
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• 2007

The aim of this study was to measure the suprathreshold taste intensity for NaCl, sucrose, citric acid, and quinine HCl in elderly Korean women using a whole-mouth, sip-and-spit procedure, employing the method of magnitude matching. The results were analysed in terms of aging, menopause, and salivary flow rate. 31 elderly women (mean age; $50.8{\pm}5.1$ years) and 30 young women (mean age; $25.1{\pm}1.71$ years) were included for the study. Subjects were instructed to give nonmodulus magnitude estimates to the intensities of five concentrations each of sucrose, NaCl, citric acid, and quinine HCl; distilled water; 6 loudness level of a 1,000-Hz tone, using the same 9-point intensity scale. Each of the 21 taste stimuli and 6 auditory stimuli are presented in random order twice. The auditory function is used to assess the absolute intensity function of the subject's taste system. The results were as follows; 1. Comparing to young women, elderly women showed decreased taste intensities for lower concentration solutions of NaCl and sucrose. However, other solutions didn't show any difference in taste intensities between young and elderly women. 2. There were not significant difference in perceived taste intensities for NaCl, sucrose, citric acid, and quinine HCl between menopause and pre-menopause women in elderly women group. 3. There were not significant difference in perceived taste intensities for NaCl, sucrose, and quinine HCl between low salivation women and high salivation women in elderly women group. 4. The low salivation women in elderly group showed higher taste intensity for low concentration citric acid than high salivation women.

• Journal of Korea Society of Digital Industry and Information Management
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• v.5 no.2
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• pp.77-85
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• 2009

In this paper, we propose data format for smell, taste, touch with speech and vision which can be transmitted and implement a floral scent detection and recognition system. We provide representation method of data of smell, taste, and touch. Also, proposed floral scent recognition system consists of three module such as floral scent acquisition module using Metal Oxide Semiconductor (MOS) sensor array, entropy-based floral scent detection module, and floral scent recognition module using correlation coefficients. The proposed system calculates correlation coefficients of the individual sensor between feature vector(16 sensors) from floral scent input point until the stable region and 12 types of reference models. Then, this system selects the floral scent with the maximum similarity to the calculated average of individual correlation coefficients. To evaluate the floral scent recognition system using correlation coefficients, we implemented an individual floral scent recognition system using K-NN with PCA and LDA that are generally used in conventional electronic noses. In the experimental results, the proposed system performs approximately 95.7% average recognition rate.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.442-450
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• 2001

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.412-419
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• 1994

The Contents of proximate compositions, vitamin C and minerals(Ca, P, Fe and Zn) of five Korean wild vegetables were analyzed. Twenty four cooking recipes with three of the vegetables were developed and their taste characteristics were evaluated by 12-trained panels. The five Korean wild vegetables are Cassia tora(C.t.), Lycium chinese Mill(L.c.), Trichosanthes quadricirra MIQ(T.q.), Polygonatum japonicum MORR et DECAIS(P.j.) and Articum lappa L.(A.l.). They have been known as the efficacious plants agaginst diabetes mellitus. In our previous work, their hypoglycemic effects have been studied through streptozotocin-induced diabetic rats and fed on the wild vegetables. Contents of moisture were 14~86% in the samples and L.c. showed relatively higher content of crude protein(16.4%). High level of crude fat was seen in C.t.(9.4%). Contents of vitamin C were also relatively high in the wild vegetables(14.2~42.0 mg%). Analysis of minerals revealed the high level of Ca in L.c. leaves, P in A.l. and Fe in C.t. and L.c. leaves. All of the samples contained Zn in 5.0~14.6 mg%. Twelvetrained taste panels indicated that the 24-preparations of L.c. leaves, fruites and P.j. were well accepted in taste, color and odor. Although L.c. fruit gruel, L.c. cream soup and P.j. saute were evalulated as less acceptable, their sensory scores were in 3.6~5.4 which were not undesirable. The newly developed cooking recipes of L.c. fruits and leaves showed better scores in color and texture, P.j. in texture and odor.

• Journal of the Korean Dietetic Association
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• v.15 no.4
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• pp.383-396
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• 2009

The purpose of this study was to investigate the inpatients' perception of therapeutic-diets and of explanation about those diets provided by hospitals and satisfaction on therapeutic-diets at hospitals in Busan. The subjects consisted of 155 inpatients at five hospitals, which all had over 400 beds. The research was performed through the interviewing process using questionnaires. Seventy five percent of patients had received an explanation for their therapeutic-diet and 57.4% of respondents were given a manual that explained the reason for the therapeutic-diet. The professionals who explained the therapeutic-diet was 61.7% dietitians and 25.6% doctors. 59.4% of the patients considered the dietitian to be suitable for explaining the diet and 25.6% patients believed the doctor to be suitable for explaining the diet. In terms of the patients' perception of the therapeutic-diet explanation, 74.5% of the patients understood very well, 78.9% of them perceived this explanation as very important, and 67.5% of them were satisfied. On a scale of 5.00 for therapeutic-diet satisfaction, the average scores were 2.95 for meal characteristics and 3.06 for service characteristics. The items that scored low in therapeutic-diet satisfaction were taste, seasoning and appearance of meals, provision of selective menu and consideration of personal preference. In terms of the perception of understanding the therapeutic-diet, patients who were provided a manual and an explanation gave high scores to 'taste', 'variety of diet', 'meeting opportunity with dietitians', and 'prompt dealing with meal complications'. There was a significant (p<0.05) positive correlation between satisfaction for the explanation of the therapeutic-diet and the degree of perceived benefits of the explanation to the nutrition-management and the satisfaction on the therapeutic-diet satisfaction. Therefore, the results of this study suggest that hospitals should increase support for explaining the therapeutic-diet by dietitians and develop menus based on the patients' preference and the taste of the meal.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.18 no.1
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• pp.64-77
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• 2012

Donguibogam, Korea's cultural heritage and traditional Oriental medicine book listed in the World Heritage three years ago, is indeed great in its importance and value. Korea's posterity has sought treatment methods through the medical book and their researches on that book have continued. However, it is rare to make the concrete analysis on the medicines for prescriptions recorded in the book. In this study, we reviewed "Ears" in the Section "Bodily Appearance" among the five chapters of Donguibogam, and analyzed the 55 types of prescriptions for ear diseases, the medical characteristics, tastes, prime classification of medical herbs, and acupunctural effects, and the dosage forms depending on prescriptions. For insect-entering ear diseases and 20 kinds of a single-medicine prescription also, the treatments are presented in the book, but we presented the texts only and excluded them in the analysis. We also excluded overlapping prescriptions and adding and reducing prescriptions of the 55 prescriptions, and thus classified the left 42 proscriptions by dosage form. As a result: 1. With respect to medical characteristics, the medicine with warm characteristics reached 9 types(40.9%), the highest rate, followed by the medicine with cold characteristics 8 types (36.4%). 2. Concerning medical tastes, the medicine with bitter taste included 12 types (54.5%), the medicine with sour taste 10 types (45.5%), and the medicine with sweet taste 7 types (31.8%). It was unusual that of the 22 medicines used for multipurpose, no medicine with the taste was found. 3. For the acupunctural effects, the medicine with acupuncture effects for spleen medirian reached 12 types in total (54.5%). On the contrary, the medicine with the effects for pericardium meridian reached only one (4.5%) among the total of 22 medicines. 4. In the dosage form of 42 prescriptions, powder medicine was 15 types (35.7%), and decoction medicine was 14 (33.3%). Powder, dedoction, and pill medicines accounted for 90.4% of the total medicine type. It was found that in particular, for ear diseases powder medicine was used more frequently than decoction medicine.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.105-111
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• 2017

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.210-217
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• 2007

The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.352-357
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• 2007

For a correlation to study the five tastes and efficacies in oriental medicine concepts, we used herbal medicines with bitter taste character in traditionally effective and experimental methods. In this study, we tested the in vitro effect of 20 typical kinds of herbal medicines with bitter taste on platelet aggregation induced by collagen in human whole blood using the impedance method of aggregometry. Among them, 3 kinds of hot water extracts and 2 kinds of 70% ethanol extracts showed the significant inhibiting effect on whole blood aggregation $(^{***}p<0.001)$. In particular, Coptidis Rhizoma (Coptis chinensis) extracts were selected as the most effective candidate with a strong grade of bitter taste through the sensory test of trained panels. The results from this experiment provide pharmacological evidence for the traditional use of bitter tasting herbs with traditional medicine theory, suggesting that strong bitter taste herbs could be help problems of blood circulation more than mild bitter tasting herbs.