• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.776-780
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• 1994

Fuzzy reasoning was applied to sensory evaluation of cooked rice. A sensory attribute diagnostics was done in terms of tour kinds of attributes-texture, taste, odor and appearance which determine overall palatability. First, rating for the contribution level of each attribute to the overall palatability was asked as one of five scales-very important, important, moderate, slight and very slight. Secondly, the preference level of each attribute for a cooked rice sample was asked as one of five hedonic scales-excellent, good, fair, poor and very poor. Thirdly, the results of the scales were converted into fuzzy values and operated by fuzzy reasoning. Finally, the contribution and preference levels of the attributes were composed to infer the overall palatability of cooked rice sample.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.327-339
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• 2011

This study aims to investigate relationships between benefit sought and selection attributes of green tea consumers. For data collection, a total of 595 copies of questionnaires were collected by convenience sampling in the Seoul and Gyeonggi-do area. The data were analyzed by using SPSS 15.0. The factor analysis identified four dimensions of the benefit sought : health benefit, sensory, sociality, and self-esteem. Six dimensions of selection attributes were identified as manufacturing, design, sensory appeal, recommendation, utility and brand. The results of the canonical correlation analysis indicated that health benefit, sensory, sociality of benefit sought and manufacturing, design, sensory appeal, recommendation, utility, brand of selection attributes were highly correlated, and the self-esteem of benefit sought and recommendation of selection attribute were highly correlated. This means it is important to place an emphasis on safety production, package design, sensory characteristics, product description, utility and brand for consumers who seek health benefit, flavor and sociality. It is also important to place an emphasis on product description for consumers who pursue self-esteem benefits. Green tea marketers should consider benefit sought aspects as the most important factors affecting selection attributes on green tea purchasing.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of Korea Multimedia Society
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• v.21 no.7
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• pp.802-812
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• 2018

Recently, there are several active and vibrant studies on Realistic Media that try to provide the immersion and the presence by adding sensory effects to video. Because existing sensory effects on Realistic Media are produced through experts and automation programs on sensory effects, there is a limit to fill up the gap of user satisfaction which comes from the diversity of cybernauts. In this paper, we propose a method to improve the satisfaction with sensory effects by collecting and analyzing user's response information, and applying the result to the attributes of sensory effects. The proposed method allows you to produce the Sensory Effect Metadata effectively by analyzing users' biometric data and subjective satisfaction with realistic media experience, measuring the weighted value to revise the effects, and applying to the attribute of sensory effect. The experimental result shows that the proposed method improves the satisfaction with realistic content by generating the revised Sensory Effect Metadata in response to user's experiential feedback information.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.51-57
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• 2009

The purpose of the study was to assess the relative preference for hot & spicy sauces using conjoint analysis, with focus on English consumers. From the results of the study, we were able to derive a standard with the best sauce attributes. The respondent group was selected from the CCFRA's customer database. The qualification criteria for inclusion in the sample were: the primary grocery shopper in the household, a consumer of a range of home cooked oriental & far eastern cuisines, enjoyed hot & spicy chili-based foods, and willing to buy hot chili-based oriental sauces. A total of 676 respondents completed the survey in which 76% were women, and all respondents were between the ages of 18 and 65 years. An online survey method was used and a conjoint analysis was adopted. In conjoint analysis, a product is described as a combination of a set of attribute levels, where a utility value is estimated for each attribute level. In summing up the results of this study, the sensory property (flavor) attribute was most important, the second was brand, and the third was price. For the sensory property attribute, a mild chili sauce of blended garlic, sugar, and lime scored highest. In terms of brand, Blue Dragon was selected as the best. The lesser known Korean Kochujang brand of "Hot&Joy" scored lowest with respect to brand value. Encouraging, however, was the description based on the Hot&Joy product: a hot chili sauce blended with ginger and garlic, which held appeal across age groups and genders. In terms of price, 75p per bottle had the best score.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.648-652
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• 2012

The sensory characteristics of nine commercially distilled soju samples were determined by sensory descriptive analysis. Eight aroma attributes, as well as four flavor/taste attributes, and six mouth-feel related attributes were evaluated by 9 judges. The descriptive data set was initially analyzed for a significant overall product effect by employing a three-way mixed model analysis of variance (judges, samples, and replications) as well as two-way interactions, with judges treated as random. In addition, correlations between mean attribute ratings were calculated, and a principal component analysis (PCA) of the mean attribute ratings employing the covariance matrix was conducted. Based on the PCA, distilled soju samples were primarily separated along the first principal component, which accounted for 66% of the total variance between the samples, with high intensities of 'alcohol taste' and 'alcohol aroma' versus 'yeast aroma'. The second principal component accounted for 14% of the total variance. Soju containing high alcohol showed stronger intensities of 'bitterness', 'alcohol taste', 'alcohol aroma', as well as all mouth-feel attributes.

• Food Quality and Culture
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• v.2 no.1
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.