• Journal of Korean Physical Therapy Science
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• v.17 no.1_2
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• pp.11-21
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• 2010

Background: This study was undertaken to evaluate how gender differences affect the sensory processing by the Adolescent/Adult Sensory Profile(ASP) which evaluates the behavioral responses of adults to everyday sensory experiences. Methods: The study period lasted one month which was June 2009, and the study subjects were 325(three hundred twenty five) people who were healthy and reside in Chungcheong province including Daejeon. Detailed information about the study was explained to the study group and the ASP questionnaires were drawn up by them personally. Results: On average, the study group scores similarly in low registration, sensation seeking, sensory sensitivity, and sensation avoiding. According to the sensory processing abilities by gender, the group obtained scores indicating performance similar to most people in low registration, sensation seeking, and sensory sensitivity, except for sensation avoiding. Furthermore, in the taste/smell processing of "I only eat familiar foods", sensation avoiding score was higher in females than males, and in the activity level of "I find time to get away from my busy life and spend time by myself", males' sensation avoiding scored higher than females. Conclusion: In the study of differences of sensory processing abilities of adults by gender using the ASP, gender differences were revealed in the category of sensation avoiding.

• 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.31 no.1
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• pp.96-104
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• 2016

Recently, food industries are increasingly interested in launching ethnic foods in the global market, but communicating sensory information to target consumers has been complicated due to the ambiguity and complexity of Korean sensory descriptors. This study was conducted to elicit various multidimensional sensory descriptors and their definitions using focus group interviews (FGI). Two consumer groups, consisting of 10 panelists in their 20s and 10 panelists in their 30-40s respectively, participated in the FGI. A total of 14 commonly used multidimensional sensory descriptors, including gamchilmat (감칠맛), gaeun (개운), goso (고소), gusu (구수), kkal-kkeum (깔끔), neu-kki (느끼), dambaek (담백), birin (비린), siwon (시원), sikeum (시큼), ssapssarae (쌉싸래), eolkeun (얼큰), jjapjoreum (짭조름), and kalkal (칼칼), were elicited. Their definitions showed that these descriptors not only were constructed using several sensory elements but also contained hedonic connotations. Descriptors such as gaeun, siwon, and kkal-kkeum were more closely associated with overall sensory impressions, including aftersensations and post-ingestive effects rather than sensory concepts. As individuals tend to weigh different elements to construct the concept for each multidimensional descriptor, further studies are required to identify elements consisting of these descriptors to develop better test methods and gain a clearer understanding of the sensory profiles of Korean foods.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• Electronics and Telecommunications Trends
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• v.34 no.4
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• pp.65-75
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• 2019

Sensory substitution involves mapping the characteristics of one sensory modality to the stimuli of another sensory modality. In general, when a person is visually impaired or deaf, they do not actually lose their ability to see or hear completely; however, they only lose their ability to transmit sensory signals from the periphery to the brain. It has been experimentally proven that a person who has lost the ability to retrieve data from the retina can still visualize subjective images by using data transferred from other sensory modalities such as tactile or auditory modalities. This is because vision processing pathways are still intact in most cases. Therefore, sensory substitution uses human perception and the plasticity of the human brain to transmit sensory signals through pathways that have not been lost. In this study, we analyze the characteristics and problems of various devices used for sensory substitution and summarize the recent technological trends in these devices.

• The Journal of Korean Academy of Sensory Integration
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• v.1 no.1
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• pp.73-79
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• 2003

The significant historical events and developments in the area of approach for sensory integration in Korean Society of Sensory Integration Therapists(KSSIT) are reviewed to stimulate future planning and clinical application in professional and health promotion. The paper reviewed the purposes of establishment, the role of members, progress of regular meetings and education for members and seminars in KSSIT. This review is placed within the context of the progressive period of KSSIT history, 1997-2003. Historical data are used as primary sources as records of events in KSSIT's homepage, official transcripts, professional articles, and secondary sources such as news letters for occupational therapists and oral information from first members. This review examined current actions and thinking, and suggests further actions and thinking for progressive professional education programs, research, clinical applications and public relations in sensory integration approach in KSSIT.

• Broadcasting and Media Magazine
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• v.14 no.2
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• pp.113-122
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• 2009

RoSE(representation of sensory effects)기술은 A/V미디어에서 제공하는 시청각 효과 이외에 바람/향기/진동 등의 실감효과를 팬/발향기/진동의자 등의 다양한 디바이스와 연동시킴으로써 미디어의 실감효과를 극대화하는 기술이다. 2007년 10월 82차 MPEG회의에 처음 제안된 RoSE프레임워크는 SE(sensory effects), USP(user sensory preferences), SDC(sensory device capabilities), SDCom(sensory device commands)의 표준아이템이 상호 연동하는 시스템 구조를 갖는다. 지난 2월 87차 MPEG로잔(Lausanne)미팅에서는 이들을 현실과 가상을 연결하는 인터페이스 표준을 정하는 MPEG-V(ISO/IEC 23005) 프로젝트의 Part 2(control information)와 Part 3(sensory information)으로 분리 배치하고 오는 7월 89차 런던 미팅에서 CD(committee drait)를 목표로 표준화를 진행하고 있다. 본 논문에서는 XML에 기반한 이들 4개의 표준 아이템 구성을 살펴보고 현재까지 MPEG 에서 진행되어 온 RoSE표준화 과정을 소개한다.

• Child Health Nursing Research
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• v.9 no.2
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• pp.131-139
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• 2003

Purpose: This study was meta-analysis study that it was to analyze the effect of sensory stimulation on preterm infants. Method: The sample of this study is 18 researches of selected by criteria. The conclusion of study was that sensory stimulation of preterm infants is effective. Result: Most large effect size was Katz(1991)'s study(d=1.96), small effect size was Caine(1991), s(d=0.37). Especially multimodal sensory stimulation(d=1.2) was more effective than unimodal sensory stimulation(0.53). Also behavioral variable of preterm infans was most sensitivity indicator. Conclusion: According to the result, the study on sensory stimulation should be research according to the gestational age and birth weight of preterm infants. In addition, the feasible sensory intervention should be develop.

• PNF and Movement
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• v.5 no.1
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• pp.57-66
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• 2007

This review discusses the development of muscle receptors, in particular, that of muscle sensory neurons and monosynaptic stretch reflex circuit. The development of muscle sensory neurons and monosynaptic stretch reflex requires a series of steps including expression of neurotrophic transcriptional factors and their receptor. The monosynaptic stretch reflex circuit is unique neuronal circuit system, and highly precise synaptic connection systems. Thus, coordination of sensory-motor function in muscle receptors depend on the expression of distinct classes of molecular cues, and on the formation of selective synaptic connections between sensory-motor neurons and their target muscle. Recent neurotrophic and transcription factor expression studies have expanded our knowledge on how muscle sensory neuron is formed, and how sensory-motor system is developed.

• Food Science and Industry
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• v.52 no.1
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• pp.11-19
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• 2019

Various sensory technologies have been used at different stages of product development. In this paper, the examples of sensory studies in teas and cosmetics were shown, and these could help to increase the contribution of sensory sciences to the development of products in the industry. In classical approach, descriptive analysis with trained panel and consumer acceptability test are very important to identify the sensorycharacteristicsthatdriveconsumeracceptability of products. Recently, some quick and easy sensory evaluation methods were introduced such as CATA (check-all-that-apply), sorting, and $Napping^{(R)}$, etc. to gather information about consumers' perception of the sensory characteristics of products. Although there are many sensory methodologies available in the product development phase, the most important thing is that these have to be correctly selected and designed for target consumers, products, and research purposes in order to develop a successful product.