• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.33 no.2
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• pp.145-155
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• 2023

Objectives: A fit test panel is needed to identify the fit performance of a respirator and its face seal. This is a criterion for selecting subjects that can represent the facial characteristics of users. Although anthropometry data has been developed for people in United States and China it is not yet present in Korea. This study aimed to develop a Korean fit test panel and test headform. Methods: For the 7th and 8th waves of the Size Korea anthropometry data, facial measurements of 11,429 people aged 15 to 69 years were used for analysis. PCA and bivariate panel were classified using the ISO16976-2:2022(E) anthropometrics analysis method. Based on this result, a static headform was developemed and a fit test chamber was constructed. Results: Of the 11,429 Korean people used for principal component analysis, 11,300 were included in the ellipse, marking an acceptance rate of 98.87% on PCA panel. The face types were classified into five types. Among them, a large, medium, and small static headform were printed using a 3D printer. In addition, 10,985 people (96.12%) were included in the bivariate panel based on face length and face width. The y-axis (face length) boundary was 97.87 to 134.59 mm, and the x-axis (face width) boundary was 120.75 to 158.23 mm. Conclusions: Compared to the ISO analysis, the Korean principal component was narrower in the width item (PC1) and longer in the length item (PC2). For the future, it is necessary to conduct a fit test using the developed headform and chamber device to confirm the usefulness of this Korean test panel. Therefore, this study is considered valuable as basic research for Korean test panels.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.29-35
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• 2012

This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 $R^2$ when the 60 SHU test samples were included in the analysis.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.