• Journal of the Korean Institute of Intelligent Systems
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• v.23 no.5
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• pp.451-459
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• 2013

In this paper we analyze the Korean foods and sensory adjectives that can be used for the taste expression of corresponding food based on the fuzzy relation. In order to construct fuzzy relation we gathered and chose 87 related Korean adjectives for expressing not only taste but also smell from foods. After then we performed a sensory evaluation for 51 Korean foods with 20 subjects to check the proper adjectives when they take a food. Based on the data collected by the evaluation a fuzzy relation is constructed and used for the analysis of the properties of food and adjectives. In addition the composition of the fuzzy relation provides the fuzzy tolerance(compatibility) relation among foods as well as that among adjectives. From the fuzzy complete ${\alpha}$-cover of the relations we could explore the taxonomy of food or adjectives. We expect that the fuzzy relation-based scheme in the paper can be utilized for analysis of the sensory adjectives like smelling and tactile sensation.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.1-11
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• 2014

The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when they tasted the foods. The often selected taste adjectives were 'sweet', 'tasty', 'sticky' and 'soft' among 36 taste adjectives. The PCA was performed to summarize the taste adjectives for each of the 18 foods. The principal components explained 50.94 % of the total variance. The adjectives 'spicy' and 'refresh' were closely related to one another in the positive direction of PC1. In contrast, 'weak', 'hard' and 'sticky' were closely related to one another in the negative direction of PC1. PC2 was marked by 'hard' and 'spicy', which were located in the positive direction. In contrast, 'weak' and 'soft' were located in the negative direction. PC3 was marked by 'nutness', 'bitter' and 'spicy', which are associated with bibimbab, conveying a high degree of correlation among them in a positive direction. In contrast, 'cool', 'sour' and 'refresh' were located in the negative direction.

• Science of Emotion and Sensibility
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• v.16 no.4
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• pp.493-502
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• 2013

The purpose of this study was to find out the adjective scales, which will be used in the qualitative sensory evaluation of taste, by collecting and analyzing adjectives of expressing taste of Korean language. For the purpose, we rated the mutual similarities among selected 92 adjectives which include the sense of taste, texture, smell and temperature from foods, and then carried out factor analysis and clustering analysis by using correlation based on the similarities. According to the factor analysis there are more than 10 important factors involved in the linguistic representation of taste including food temperature, texture and smell as well as taste. Also, from the cluster analysis, we found that the adjectives can be clustered with groups of the adjectives representing general taste, negative taste, texture and temperature of food. In addition we analyzed the correlation between the adjectives to represent the generic preference of taste and the adjectives to express individual factors of the preferences that are resulted from cluster analysis. The analysis results could show that we need to restrict the type of foods to find out the meaningful limited number of sensory adjective scales for taste in the future.

• Science of Emotion and Sensibility
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• v.5 no.3
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• pp.53-59
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• 2002

The surface fibers on the fabric is one of decisive factors which affects human sensory evaluation as well as heat and moisture transfer characteristics. In this study the length and distribution of surface fibers that are extruded from the fabric surface of the wool/wool blend fabrics (14 wool fabrics and 10 wool blend fabrics) and its contribution to subjective sensory evaluation were investigated. In order to quantify the length and distribution of surface fibers, image analysis and wavelet transform technique were introduced. Instant warm-cool feeling of touch, Q$\_$max/, and contact area were also measured and related to the quantified surface fibers. To figure out the effect of surface characteristics on sensory evaluation, human sensory responses to three adjectives which represent surface characteristics and warm-cool feeling of touch were obtained and analyzed. The relationship between the quantified surface fibers assessed by wavelet energy and both warm-cool reeling of touch, Qmax, and human sensory response were discussed.

• The Research Journal of the Costume Culture
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• v.16 no.5
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• pp.841-851
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• 2008

The purpose of the study was to examine the effect of motif categories and motif colors on evaluating sensory image of fashion materials with the gestalt theory as the background. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from march 19th to march 31st, 2007. A set of fabric stimuli and semantic differential scales were developed. The stimuli were thirteen fabric species(each measuring 12 by 13cm). Variables included; (a) motif colour(white, grey, pink and blue) (b) motif categories(plain, paisley, flower, stripes and zebra effect). The semantic differential scale to measure sensory image of fabric stimuli included 23 sets of bi-polar adjectives. The data were analysed by factor analysis and ANOVA and the major finding were as follows. 1) Four sensory dimensions emerged of importance: salience, attractiveness, comfort and softness. 2) The motif category effected on the four sensory image dimensions while the motif colour effected on salience, comfort and softness sensory dimensions. 3) An interaction effect was founded between motif category and motif colour. 4) Motif category showed significant effects on the preference and liking of the fashion, however the motif colour did not show any significant effects on the preference and liking. As a whole the results supported the gestalt theory and the results can be used for the marketing strategy for developing fashion fabrics.

• Journal of Korea Society of Industrial Information Systems
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• v.11 no.2
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• pp.69-78
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• 2006

This paper is concerned with analyzing the images of Korean automobiles using, so called, sensory engineering, which adapts the sensory and subjective assessment of human beings in evaluating the quality of product. The methodology of analysis is suggested in this paper according to the following steps. First, 14 pairs of adjectives, which describe the image of object cars in view of the semantic differential method, are derived from consulting with several expert panels. Nextly, factor analysis is performed in order to obtain the axises, by which the images space of the object automobiles are specified, and then the images of the object automobiles are measured by the coordinate of all the object automobiles in the image space. In this paper, a sensory estimation experiment is performed to a panel consisting with In undergraduate students residing in the region of Daegu. From the result of analysis of this paper, target images, which the automobile manufacturers are intended, are achieved by and large except one company.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2002.05a
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• pp.266-269
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• 2002

This paper explores a fundamental study of acquiring the users' KANSEI information regarding the recognition of shape models. Since there are many differences such as background differences and knowledge differences among users, they will produce different evaluations based on their KANSEI even when an identical shape model is presented. Cluster analysis is proved to be available for catching a group tendency and for constructing a mapping relation between a description of the shape model and the HANSEl database. In order to investigate an analogical relation and a mutual influence in our consciousness, first, we made a questionnaire that asked subjects to represent images having different colors and shape cones by using 4 pairs of adjectives (KANSEI words). Next, based on the cluster analysis of the questionnaire using a fuzzy set theory, we proposed a hypothesis showing how the analogical relation and the mutual influence work in our mind while viewing the shape models. Furthermore, how the properties of KANSEI depend on their descriptions was also investigated by virtue of the cluster analysis. This work will be valuable to construct a personal KANSEI database regarding the Shape Model Processing System.

• 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 Korea Society of Industrial Information Systems
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• v.9 no.4
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• pp.32-40
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• 2004

This study tried to analyze the characteristic data, gathered by the semantic differential method, of respondents, user manuals and agricultural machines with the traditional statistical approach, i.e., cluster analysis and factor analysis semantic differential methods. Though the existing papers of the traditional sensory engineering only suggested the fragmentary result of analysis, this study tries to analyze the data with step-by-step approach, in which this study is analyzing the data with cluster analysis to get the characteristics of respondents, and then using the factor analysis to condensing the adjectives of describing the manual characteristics into several components. Concludingly, this study suggested a prototype of analyzing the semantic differential data with using cluster analysis and factor analysis.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.7
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• pp.1160-1168
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• 2008

The purpose of the study was to examine the effect of motif categories and motif colors on evaluating impressions of dress wearers. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from march 19th to march 31st, 2007. A set of stimuli of dress wearers and semantic differential scales were developed. The stimuli were thirteen photographs editing by Youngwoo CAD system. Variables included; (a) motif colour(red, blue, achromatic and white) (b) motif categories(flower, paisley, stripes, zebra effect and plain). The semantic differential scale to measure impressions of dress wearer stimuli included 22 sets of hi-polar adjectives. The data were analysed by factor analysis and ANOVA and the major finding were as follows. Four factors emerged to account for dimension of impression. There were salience, attractiveness, comfort and femininity. The motif category effected on the four impression dimensions while the motif color effected on salience, comfort and softness sensory dimensions, and the results supported the gestalt theory of the impression perception.