• 대한감각통합치료학회지
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• 제3권1호
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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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• 제18권3호
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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.

• 동아시아식생활학회지
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• 제5권2호
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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.

• 동아시아식생활학회지
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• 제3권2호
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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.

• 대한감각통합치료학회지
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• 제15권1호
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• pp.33-45
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• 2017

목적 : 본 연구는 비숙면군 대학생의 감각처리특성과 수면의 질의 상관관계를 알아보고자 한다. 연구방법 : 부산광역시, 경상남도, 대구광역시, 그리고 경상북도에 소재한 6개 대학의 만 18세~25세 대학생 191명을 대상으로 하였다. 연구도구는 한글판 청소년/성인 감각 프로파일(Adolescent/Adults Sensory Profile; AASP)과 피츠버그 수면의 질 지수(Pittsburgh Sleep Quality Index; PSQI)를 사용하였다. 분석방법은 감각처리특성과 수면의 질의 관계를 알아보기 위해 Pearson 상관분석을 사용하였다. 결과 : 본 연구의 참가자들 중 비숙면군에서 감각처리특성과 수면의 질의 상관관계검증 결과, 등록 저하, 감각 민감성, 감각 회피, 감각 추구의 모든 감각특성이 수면의 질 항목 중 수면 방해와 정적 상관관계를 나타냈다. 수면의 질 항목 중 주간 기능장애는 등록 저하와 감각 민감성과 정적 상관관계를 나타냈다. 결론 : 대학생의 수면장애와 감각처리특성을 이해하는데 도움을 제공하며, 관련 연구의 기초 자료로 사용할 수 있다. 앞으로 대학생만이 아니라 아동, 성인, 노인을 대상으로 수면과 감각처리특성에 관한 연구가 필요하리라 생각된다.

• 식품과학과 산업
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• 제52권1호
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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.

• 한국축산식품학회지
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• 제39권2호
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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.

• 동아시아식생활학회지
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• 제23권6호
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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 $20^{\circ}C$.

• 방송공학회논문지
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• 제25권7호
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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.

• 한국축산식품학회지
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• 제36권3호
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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.