• The Journal of Korean Academy of Sensory Integration
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• v.3 no.1
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• pp.37-47
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• 2005

Objective : This study was to find out whether there was a difference between parenting stress of parents with and without sensory defensiveness and level of the quality of life, to analyze the factors related with parenting stress of parents and quality of life and to develop intervention program to improve quality of life of parents that care children with problem on sensory process. Methods : The population of this study was consisted of 82 children aged from 3 to 7 years and was treated occupational therapy in clinics or welfare centers for disabled persons. Parenting stress was assessed with Parenting Stress Index and the quality of life scales used by Lee Jeong-Eun was used to assess the level of quality of life. Result : The difference between parenting stress with and without sensory defensiveness and level of quality of life was only shown in parenting stress, and the correlation between parenting stress with and without sensory defensiveness and quality of life indicated negative correlation in both sensory defensiveness and no sensory defensiveness group(r=-0.52, r=-0.65, p<0.05). This study found there was significant difference between quality of life factors affecting parenting stress of parents and parenting stress factors affecting quality of life in sensory defensiveness and no sensory defensiveness group. Conclusion : The study showed that clinicians must develop appropriative intervention program with sensory defensiveness or without sensory defensiveness for decreasing parenting stress and increasing quality of life for their parents.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.745-748
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• 2009

Sensory quality variations of jajang sauce were monitored by the $\bar{X}-chart$ and capability analysis based on specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the $\bar{X}-chart$ of each sensory attributes.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.73-77
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• 1995

This study attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, texture, after swallowing and overall quality, 10% Mugworts Ssooksulgis was preferable than those of other Ssooksulgis added 25% glutinous rice flour. Moisture contents was not different another reports. l-value on the control group which was not added mugworts was high, 86.78, 84.42 respectively.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.175-180
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• 1993

This study was attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with Mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, flavor, afterswallowing and overall quality, 10% Ssooksulgis was more preferable than those of other Ssooksulgis added 50% glutionus rice flour. Moisture contents was not different from other reports. L-value on the control group was high showing 86.78 and 85.81, respectively.

• The Journal of Korean Academy of Sensory Integration
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• v.15 no.1
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• pp.33-45
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• 2017

Objective : This study was to investigate the relationship between sensory processing patterns and sleep quality for poor sleepers enrolled in universities. Methods : The participants are 191 students, aged 18 to 25, at the 6 universities located in Busan, Daegu, and other Gyeongsang Provinces. These participants completed the Korean version of Adolescent/Adults Sensory Profile (AASP) and the Pittsburgh Sleep Quality Index (PSQI). Results : The group with lower sleep quality of this study participants suggested low but positive correlation with sleep disturbance which is one of sleep quality components of the PSQI. Low sensory registration suggested high positive correlation and Sensory sensitivity suggested low positive correlation with daytime dysfunction. Conclusion : We identified that sensory processing patterns and sleep quality may influence each other and sleep quality can be more significantly influenced by specific sensory processing pattern. More studies requires on sleep quality and sensory processing patterns in children, adults, and elders.

• Food Science and Industry
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• v.52 no.1
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• pp.20-31
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• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.827-832
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• 2013

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, 'color' is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, $45^{\circ}C$), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q10 value for the b-value by the Arrhenius equation is found to be 11.24 kcal/mol, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at $20^{\circ}C$.

• Journal of Broadcast Engineering
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• v.25 no.7
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• pp.1063-1072
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• 2020

This paper proposes an experimental method for measuring the quality of experience to measure the influence of the participants' immersion, satisfaction, and presence according to the application of sensory effects to 360-degree video. Participants of the experiment watch 360-degree videos using HMD and receive sensory effects using scent diffusing devices and wind devices. Subsequently, a questionnaire was conducted on the degree of immersion, satisfaction, and present feelings for the video you watched. By analyzing the correlation of the survey results, we found that the provision of sensory effects satisfies the 360-degree video viewing, and the experimental method was appropriate. In addition, using the P.910 method, a result was derived that was not suitable for measuring the quality of the immersion and presence of 360-degree video according to the provision of sensory effects.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.389-396
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• 2016

In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm², p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×10³, p<0.001) and larger area (4,452 vs. 3,716 μm², p<0.001) of muscle fibers. No significant differences were observed in muscle pH_{45 min}, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.