• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.6
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• pp.877-884
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• 2005

The importance and usefulness of a subjective evaluation of the sensorial properties of scoured silk fabrics is discussed. Silk fabric was treated at 12 different scouring rates and the scoured fabrics were used as specimens. Using paired comparisons, three trained subjects, evaluated seven subjective sensorial properties; softness, elasticity, drape, stiffness, crispness, and luster. A quad experimental design was adopted as an effective and reliable evaluation method. Results showed that some properties such as drape, luster were easily discriminated depending on the scouring rates whereas the smoothness was not easily discriminated. As the scouring rate increased, it was hard to discriminated the softness, drape, and stiffness, which indicates there is an optimum scouring rates to have a certain sensorial properties. It was suggested that these results should be applied to the manufacturing process.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.8
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• pp.1112-1119
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• 2011

The study aimed to evaluate the best level of licury oil in the diet of 3/4 Boer goats, as determined by profile analysis of commercial cuts on aspects of chemical composition, sensorial quality and fatty acid content. Nineteen male goats were used, with an initial weight of 10.8 kg/live weigh. The animals were fed with hay and a concentrated mix containing different levels of licury oil, which constituted the treatments. The experiment lasted for 60 days, at which point the animals were submitted to feed fasting and slaughtered. The carcass weight, commercial yield and cuts were measured. The ham was collected for sensorial and chemical evaluation and the longissimus dorsi was collected for fatty acid profile analysis. The addition of licury oil to the diet did not promote changes in the proportions and weights of the commercial cuts, nor to the meat's sensorial attributes. The sum of medium-chain fatty acids and the atherogenicity index was increased with the addition of oil. Licury oil can be added to the diet of goats (up to 4.5%) without resulting in changes in to the proportions of the commercial cuts, or to the chemical composition or sensorial characteristics of the meat. Based on the chain length of fatty acids, the addition of 4.5% licury oil can improve the quality of meat, but no effect was noted in relation to the atherogenicity index.

• Textile Coloration and Finishing
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• v.20 no.6
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• pp.69-74
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• 2008

In this paper, a comfort evaluation system based on a product-focused process design (PFPD) has been proposed for high comforts interior seat covers. Correlations between comforts properties and physical/thermal properties of interior seat covers were examined by combining traditional regression analysis and data mining techniques. A skin sensorial comfort of leather samples was evaluated by only human tactile sensation. The adjectives of leather car seat covers are 'Soft', 'Sticky' and 'Elastic'. Thermo-physiological comfort properties of leather samples were evaluated by only human tactile sensation. The adjectives of leather car seat covers are 'Coolness to the touch' and 'Thermal and humid'. Skin sensorial comforts of cloth samples were evaluated by only human tactile sensation. The adjectives of cloth car seat covers are 'Soft', 'Smooth', 'Voluminous' and 'Elastic'. Thermo-physiological comforts of cloth samples were evaluated by only human tactile sensation. The adjectives of cloth car seat covers are 'Coolness to the touch' and 'Thermal and humid'.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.840-846
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• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1291-1299
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• 2003

In order to design the better brassiere in terms of appearance and functions, various parameters of the materials should be considered; in this study, fatigue properties and subjective sensation of wing materials and its relation to the preference for a brassiere was investigated. After the survey of commercially available products, five elastic fabrics such as cotton, Modal, polyester, nylon, and Tactel, all of which contain 10% polyurethane, were chosen as specimens. Fabric growth were determined to evaluate fatigue properties. Qmax was determined to evaluate the warm-cool feeling. For the sensory test, semantic differential scale which contains 15 adjectives were developed. Fatigue properties were very similar at the 20% elongation irrespective of the duration of tension, but at 40% and 100% elongation, man made fabric showed less growth than cellulose fabrics. The factor analysis showed four factors such as sense of warmth, smoothness, weight and elasticity. Preference of the specimens was ranked in the order of Tactel>Modal>cotton>nylon>polyester.

• Journal of Broadcast Engineering
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• v.25 no.1
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• pp.113-116
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• 2020

This paper proposes a Quality of Experience (QoE) evaluation experiment to measure the effects of 360-degree video and sensory effects on the subject's degree of immersion, satisfaction, and sense of presence. The test subject responds to a questionnaire about the degree of immersion, satisfaction, and sense of presence after experiencing a 360-degree video accompanied by sensory effects while wearing a head-mounted display (HMD) with a scent diffusion device. As a result of the response analysis, it was confirmed that the proposed experimental method is suitable for measuring the subject's degree of immersion, satisfaction, and sense of presence about 360-degree video and sensory effects. On the other hand, inserting a gray screen for comparison experiments while watching a 360-degree video was found to cause a significant decrease in immersion and realism.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.286-293
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• 2003

In cosmetic formulations, texture plays a key role in ingredient choice and formulation optimization. But texture parameters are often measured by sensorial analysis in the last stages of formulation development. Rheology or texture analysis, used separately, has the benefit of characterizing the behavior of raw materials (e.g. polymers) and controlling and predicting the stability of formulations. SEPPIC has developed rheology and texture analysis protocols to obtain a better understanding of the influence of raw materials on the cosmetic texture of formulations. When used in combination, these two methodologies are complementary and provide useful data regarding the impact of raw material choice on all the development steps: manufacturing procedure, formulation stability, skin feeling.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.67-77
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• 2003

Subjective sensorial experiment was executed with 43 subjects to find the relationships between the sensibility of jacket styles and the handle of wool fabrics. The handle and sensibility of wool fabrics were significantly different according to the wool types, and the handle was defined as two axis of Wild/Exquisite vs. Thin/Thick. The sensibility of jacket styles was different by the types of jacket styles, and the jackets were displayed in the 2D of Masculine/Feminine vs. Country/urban according to the factor analysis using 8 sensibility words. The best-appropriate jacket styles for each wool fabrics were converged into several jacket styles, and it was found that the wool fabrics were divided as for all-purpose or for specific-end usage. For the results of correspondence analysis of the matrix for the best-appropriate jacket style for each wool fabric, the jacket styles and wool fabrics together were grouped as 4: Striking and Yang, Striking and Yin, Plain and Yang, Plain and Yin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1001-1009
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• 2016

This study was conducted to investigate the relationship between quality factors and palatability of modified Doenjang and traditional Doenjang. Fourteen types of Doenjang, including three modified Doenjang and 11 traditional Doenjang samples, were analyzed to evaluate their physicochemical and sensorial properties. There were differences in e-tongue, which indicates overall acceptability. Water contents, minerals, total sugar contents, salt contents, pH, titratable acidity, and free amino acids of Doenjang did not show significant differences. From the correlation and regression analysis, palatability was closely related to the e-tongue sensor such as $X_1$ (sourness), $X_3$ (saltiness), and $X_4$ (umami) to -0.772, -0.642, and 0.678, respectively. The regression equation for sensorial palatability (Y) was Y=$45.356-0.008X_1-0.010X_3$ with a coefficient of 0.882.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.552-557
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• 2014

This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.