• 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.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.1
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• pp.7-14
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• 2011

This study was motivated by the purpose of improving the O-Index, currently used to quantify water tasty. The authors first develop the M-Index after normalizing Ca, K, and $SiO_{2}$ concentrations in the spring water, in that the concentrations are subject to their log-normal distributions. The M-Index is then compared with the O-Index based on the results of sensory tests, revealing that sensory tests are correlated with the M-Index much more than the O-Index. Furthermore, the developed index is applied to evaluate water sampled from 53 springs in Korea. It is concluded that water, sampled from five most famous springs, has high values in M-Index. In addition, water, collected from springs that are relatively accessible, contains low values, and thus is expected not to tasty good.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.29B no.3
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• pp.47-54
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• 1992

This paper presents an image processing method which emphasizes a certain perception feeling on a color image. A series of fuzzy image processing schemes are proposed, which transform an color image represented in the LCH coordinate system to the image with a certain perception feeling based on the rules and fuzzy inference. To obtain the rules, results of the sensory perception tests are applied to the quantification theory. The proposed schemes can be effectively utilized in the color copy system, since printed outputs possibly look better than originals.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Fashion & Textile Research Journal
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• v.14 no.3
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• pp.454-464
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• 2012

In this study, fitness tests for slacks were divided into shape fitness test and motion fitness test, and the fitness test conditions for slacks were designed as the first step for standardization of measuring scales. Shape fitness test consisted of analyzing the parameters of appearance sensory tests as described in preceding studies, performing a simulated appearance sensory test, collecting and considering apparel experts' opinions about the test parameters, and establishing test conditions in terms of test regions, descriptions and faces. For the regions of the abdomen, hip, crotch, thighs, and knees, the parameter of unnecessary wrinkle/stretch was observed from the anterior and posterior body, and then evaluated; for waist, hip, crotch, knee and hem circumference, the parameters of ease and horizontality were observed from the anterior body and posterior body followed by evaluation; and, at the levels of waist, hip, crotch, knee and hem circumference, the division of the lateral line were observed from the lateral body followed by evaluation. Motion fitness test was composed of reviewing and analyzing comparatively the methods of motion fitness tests as mentioned in preceding studies, and establishing test conditions in terms of test motions and test regions. For each of the waist, abdomen, hip, crotch, and knees, wear sensation was tested in the positions as follows: upright standing, moderate walking, chairsitting, bending forward to the maximum, and kneeling down, provided that as the measured points of garment pressure, anterior waist, abdominal protrusion, buttock protrusion, crotch, and midpatella were set and tested.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.44 no.3
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• pp.98-105
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• 2021

The sensory stimulation of a cosmetic product has been deemed to be an ancillary aspect until a decade ago. That point of view has drastically changed on different levels in just a decade. Nowadays cosmetic formulators should unavoidably meet the needs of consumers who want sensory satisfaction, although they do not have much time for new product development. The selection of new products from candidate products largely depend on the panel of human sensory experts. As new product development cycle time decreases, the formulators wanted to find systematic tools that are required to filter candidate products into a short list. Traditional statistical analysis on most physical property tests for the products including tribology tests and rheology tests, do not give any sound foundation for filtering candidate products. In this paper, we suggest a deep learning-based analysis method to identify hand cream products by raw electric signals from tribological sliding test. We compare the result of the deep learning-based method using raw data as input with the results of several machine learning-based analysis methods using manually extracted features as input. Among them, ResNet that is a deep learning model proved to be the best method to identify hand cream used in the test. According to our search in the scientific reported papers, this is the first attempt for predicting test cosmetic product with only raw time-series friction data without any manual feature extraction. Automatic product identification capability without manually extracted features can be used to narrow down the list of the newly developed candidate products.

• Journal of the Korean Society of Clothing and Textiles
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• v.10 no.3
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• pp.9-16
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• 1986

In this research, we tested the fertile physical and the sensory properties and the handle of the domestic polyester fabrics were treated with the varying alkaline concentrations and temperatures were tested. The tests were conducted to determine the effects of the alkaline treatment on the changes of the physical and the sensory chrateristics of the domestic polyester fabrics. The results were as follows; 1. When treated with the varying alkaline concentrations from $7.5\%$ to $15\%$ at temperatures from $60^{\circ}C$ to $90^{\circ}C$, the weight decreasing phenomena were shown to as a linear equations increase in that range. 2. As the weight loss increased, the softness and the smoothness were increased but the fullness and the tightness were decreased. 3. The positive correlations were found between the sensory and the physical properties, and the fullness ana the tightness, while a negative correlation was found between softness and the smoothness. 4. The regression equations obtained by the sensory chrateristics related with the physical chracteristics were as follows ; Softness: y=84.01-0.74x Fullness : y=0.06+0.78x Smoothness: y=88.67-0.82x Tightness : y= 0.34+0.79x

• Nutrition Research and Practice
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• v.8 no.1
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• pp.112-119
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• 2014

There has recently been Increased interest in the emotional intelligence (EQ) of elementary school students, which is recognized as a more important value than IQ (intelligence quotient) for predict of their success in school or later life. However, there are few sensory education programs, available to improve the EQ of elementary school student's in Korea. This study was conducted to develop an educational program that reflects the characteristics and contents of traditional rice culture and verify the effects of those programs on the EQ of children. The program was developed based on the ADDIE (Analysis, Design, Development, Implementation and Evaluation) model and participants were elementary school students in $3^{rd}$ and $4^{th}$ grade (n = 120) in Cheonan, Korea. Descriptive statistics and paired t-tests were used. EQ scores pertaining to the basic sense group, culture group, and food group were significantly improved after the sensory educational program(P < 0.05), but no change was observed in the control group. These findings indicate that sensory education contributed to improving elementary school children's Emotional Intelligence (EI) and their actual understanding about Korean traditional rice culture.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.211-221
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• 2016

Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.19-29
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• 2024

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.