• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.154-160
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• 1998

The purpose of consumer sensory tests is to assess the personal response by current or potential customers of a product or specific product characteristics. There are several sources of bias in obtaining consumer response than often lead to misleading results. These biases include the situational variables of the testing environment, the products and the subjects. This paper discusses the sources of bias in consumer testing, need to be controlled when conducting consumer test.

• Annals of Clinical Neurophysiology
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• v.24 no.1
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• pp.1-6
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• 2022

Small fiber neuropathy is a painful neuropathy that cannot be assessed using nerve conduction studies. A skin biopsy and quantitative sensory testing (QST) are the gold standards for small fiber neuropathy diagnosis. However, a skin biopsy is invasive and commercially unavailable in Korea. QST is a method involving a thermal threshold, but its results can be affected by cognition as well as lesions of the central nervous system. Quantitative sudomotor axon reflex test (QSART) is a quantitative method of assessing sweat glands innervated by small fibers. In this review, we assessed the utility of QSART in evaluating small fiber neuropathy.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.193-200
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• 2020

This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.

• Journal of Korean Academy of Nursing
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• v.31 no.4
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• pp.703-711
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• 2001

Purpose: The purpose of this study was to examine the effects of sensory stimulation on premature infants. Method: Thirty three premature infants admitted to NICU of D University Hospital in C city were randomly assigned in two groups (Experimental group: 16, Control group:17). For the experimental group, tactile and kinesthetic stimulation developed by Dr. Field was applied 2 times a day for 10 days. Behavioral state was measured using the Anderson Behavioral State Scale (ABSS). Heart rate, respiration, and oxygen saturation were obtained for each infant before and after sensory stimulation. Hypothesis testing was done using the $\chi$$^2$- test, student t-test, and repeated measures of ANOVA. Result: Hypothesis 1: There was a significant difference in the daily body weight gain between experimental and control group (F= 40.77, p= .0001). Hypothesis 2: There was a significant difference in the frequency of 'inactive awake state' between two groups ($\chi$$^2$= 39.778, p= .001). Hypothesis 3: There were significant differences in the mean of heart rate and $O_2$saturation between two groups (t= -2.174, p= .037; t= 3.080, p= .005). However, there was no significant difference in the mean of respiration rate between two groups (t= -1.966, p= .581). Conclusion: The effectiveness of a sensory stimulation on weight gain and behavioral state in premature infants was supported. Further study is recommended to develop a sensory stimulation method as an independent nursing intervention for premature infant.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• The Korean Journal of Pain
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• v.10 no.1
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• pp.5-10
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• 1997

Background : The Current Perception Threshold (CPT) provides an objective, quantitative gauge of sensory nerve integrity which is obtainable from any cutaneous site. CPT measurement can confirm and quantify or rule out dysfunction of nerve through comparison with established normative values ($Neuval^{TM}$ CPT database). The aim of this study is to compare collected data from Korean adults with $Neuval^{TM}$ CPT database. Method : Normative data from 5 standard test site in face, hand, toe were obtained from 50 healthy adults. Three frequencies(5, 250, 2000 Hz) were stimulated with $Neuromoter^{(R)}$ CPT device. Results : The results of our data were statistically significantly different than Neuval data except in face, but within normal range. Sensory Threshold increased as the frequency of the stimulus changed from 5 Hz to 250 Hz to 2000 Hz., and from face to hand to toe. Conclusion : CPT testing is a valuable neurologic testing modality that is noninvasive and highly reliable for diagnosis and evaluation of sensory nerves where neuropathy is suspected.

• Annals of Clinical Neurophysiology
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• v.19 no.1
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• pp.34-39
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• 2017

Background: Automated nerve excitability testing is used to assess various peripheral neuropathies and motor neuron diseases. Comparing these excitability parameters with normal data provides information regarding the axonal excitability properties and ion biophysics in diseased axons. This study measured and compared normal values of axonal excitability parameters in both the distal motor and sensory axons of normal Koreans. Methods: The axonal excitability properties of 50 distal median motor axons and 30 distal median sensory axons were measured. An automated nerve excitability test was performed using the QTRACW threshold-tracking software (Institute of Neurology, University College London, London, UK) with the TRONDF multiple excitability recording protocol. Each parameter of stimulus-response curves, threshold electrotonus, current-voltage relationship, and recovery cycle was measured and calculated. Results: Our Korean normal data on axonal excitability showed ranges of values and characteristics similar to previous reports from other countries. We also reaffirmed that there exist characteristic differences in excitability properties between motor and sensory axons: compared to motor axons, sensory axons showed an increased strength-duration time constant, more prominent changes in threshold to hyperpolarizing threshold electrotonus (TE) and less prominent changes in threshold to depolarizing TE, and more prominent refractoriness and less prominent subexcitability and superexcitability. Conclusions: We report normal data on axonal excitability in Koreans. These data can be used to compare various pathological conditions in peripheral nerve axons such as peripheral neuropathies and motor neuron disease.

• International journal of advanced smart convergence
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• v.9 no.1
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• pp.37-46
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• 2020

Cerebral vascular surgery can damage patients' motor and sensory nerves; therefore, neuromonitoring is performed intraoperatively. Patients with diabetes often have peripheral neuropathy and may be prone to nerve damage during surgery. This study aimed to identify factors that should be considered when diabetic patients undergo intraoperative neuromonitoring during brain vascular surgery and to present new criteria. Methods: In patients with and without diabetes who underwent cerebrovascular surgery (n = 30/group), we compared the intraoperative stimulation intensity, postoperative motor power and sensory, glycated hemoglobin (HbA1c) and glucose levels, and imaging findings. Results: Fasting glucose, blood glucose, and HbA1c levels were 10%, 12.1%, and 9.7%, respectively; they were higher in patients with than in patients without diabetes. Two patients with diabetes had weakness, and 10 required increased Somato sensory evoked potential (SSEP) stimulation, while in 16, motor power recovered over time rather than immediately. The non-diabetic group had no weakness after surgery, but 10 patients required more increased SSEP stimulation. The diabetic group showed significantly more abnormal test results than the non-diabetic group. Conclusion: For patients with diabetes undergoing surgery with intraoperative neuromonitoring, whether diabetic peripheral neuropathy is present, their blood glucose level and the anesthetic used should be considered.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.160-165
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• 2008

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.