• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.355-362
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• 1999

The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.

• The Journal of Korean Academy of Sensory Integration
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• v.1 no.1
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• pp.25-37
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• 2003

Objective : To explore the effectiveness of sensory integration program of home-based outcomes in child with sensory modulation disorder. Methods : This study used the simple case study. The subjects were three children diagnosed as developmentally delayed who 14 month and 26 month males and a 15 month female. After initial evaluation, parents were educated on sensory diet and Wilbarger protocol method for 30 minutes twice for home-based treatment and asked to make out daily treatment planning. To measure improvement of children, we used for the Denver Developmental Screening Test II(DDST II), Wee Functional Independence Measure(WeeFIM), hand function, functional ability, oral motor function, Sensory Profile(Dunn, 1999). Results : After the home-based program, the scored of the Denver Developmental Screening Test II(DDST II), Wee Functional Independence Measure(WeeFIM), hand function, functional ability, oral motor function, Sensory Profile(Dunn, 1999) were higher rather than initial evaluation after the home-based program. Conclusion : The home-based program is effective for children with sensory modulation disorder but parents had to be educated by therapist specific evaluation and treatment in sensory integration.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2005.05a
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• pp.154-157
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• 2005

Generally, noise from a indoor air conditioner has been measured by overall sound pressure level, dB. Customers evaluation, however, of the noise from an air conditioners should not be depend on the only overall level but also the sensory feeling. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for tonal noise, which is one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. To consider the consumer's sense, several times of Jury evaluation are carried out. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise .

• The Journal of Korean Academy of Sensory Integration
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• v.5 no.1
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• pp.41-49
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• 2007

Objective: To evaluate the effectiveness of the home-based program composed of sensory diet for child with sensory modulation disorder. Method: The subject underwent the home-based program composed of sensory diet for 8 months. Evaluation tools we used are the Developmental Screening Test II(DDSTII) for developmental screening; the Short Sensory Profile(SSP), clinical observation and the clinical history record form for sensory integrative function; the Motor-Free Visual Perception Test(MVPT) and draw a person test for visual perception. Evaluation was executed before and after the program is provided. Results: The subject has showed remarkable improvement in developmental level, sensory integrative function and visual perceptual ability after went through the home-based program. Conclusion: The home-based program composed of sensory diet is effective for children with sensory modulation disorder when it is difficult to apply classical sensory integrative approach.

• The Research Journal of the Costume Culture
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• v.8 no.1
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• pp.123-132
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• 2000

When adding shoulder pads to clothing, the shoulder pads brings down the quality of armpit area and the width of shoulder area, 1.5㎝ thick non-woven shoulder pads are good for sensory evaluation but do not function as well. Therefore this study has done to come up with a solution to satisfy both sensory evaluation and functionality. The study did was by using laboratory blouses with three different types of shoulder pads, which were two different armpit depths (1.0㎝, 2.0㎝), 3 types of armpit widths (0.5㎝, 1.0㎝, 1.5㎝). The Result are as followed : 1. The sensory evaluation was affected the most by the armpit depths and shoulder lengths. 2. There were two results for the best sensory evaluation, they were the one with a pad of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 1.5㎝. 3. The functionality was affected in an order of movement, armpit width, and shoulder width. 4. The two results for the best functionality were the one with shoulder pads of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 1.5㎝, and the one with armpit depth of 1.0㎝, armpit width 1.5㎝, and shoulder width of 1.5㎝. 5. In conclusion, 1.2㎝ nonwoven shoulder pads on a blouse with a pattern of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 0.5㎝ will satisfy both sensory evaluation and functionality at the same time.

• 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.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.111-127
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• 2022

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.2
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.605-609
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• 2016

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness ($R^2=0.99$) and chewiness ($R^2=0.99$). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness ($R^2=0.83$). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.184-189
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• 2000

This study was conducted to develop the objective evaluation method for tobacco smoke. The evaluation was carried out by using the data of cut or blended tobacco components, smoke components, electric nose system (ENS), and sensory test. By using the statistical methods, such as cluster analysis, discriminant analysis, factor analysis, correlation analysis, and multiple regression analysis, the relationship among the data of tobacco, smoke, ENS, and sensory evaluation was studied. By the results of cluster analysis, the data from smoke analysis by GC and ENS were able to select the difference of tobacco leaf characteristics. As the results of discriminant analysis, grouping by the components of tobacco leaves and smoke was possible and the results of GC analysis of smoke could be used for discrimination of tobacco leaves. In the results of factor analysis, nicotine, tar, CO, puff No and pH in the smoke were the factors effecting on the tobacco leaf characteristics. From the correlation analysis, aroma, taste, irritation, and smoke volume of sensory test had high relation to tar, p-cresol threonolatone, levoglucosane, and quinic acid- ${\gamma}$ -lactone of smoke. The ENS data showed high efficiency for discriminant analysis and cluster analysis, but it was not good for factor analysis, and correlation analysis. It was possible to estimate tobacco leaves and their blending characteristics by the analytical data of tobacco leaves, smoke, ENS, and sensory test results. By the multiple regression analysis, some correlation among selected chemical components and sensory evaluation were found. This study strongly indicated that the some chemical analysis data was available for the objective evaluation of tobacco sensory attributes.