• Molecules and Cells
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• 제44권12호
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• pp.900-910
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• 2021

Sour is one of the fundamental taste modalities that enable taste perception in animals. Chemoreceptors embedded in taste organs are pivotal to discriminate between different chemicals to ensure survival. Animals generally prefer slightly acidic food and avoid highly acidic alternatives. We recently proposed that all acids are aversive at high concentrations, a response that is mediated by low pH as well as specific anions in Drosophila melanogaster. Particularly, some carboxylic acids such as glycolic acid, citric acid, and lactic acid are highly attractive to Drosophila compared with acetic acid. The present study determined that attractive carboxylic acids were mediated by broadly expressed Ir25a and Ir76b, as demonstrated by a candidate mutant library screen. The mutant deficits were completely recovered via wild-type cDNA expression in sweet-sensing gustatory receptor neurons. Furthermore, sweet gustatory receptors such as Gr5a, Gr61a, and Gr64a-f modulate attractive responses. These genetic defects were confirmed using binary food choice assays as well as electrophysiology in the labellum. Taken together, our findings demonstrate that at least two different kinds of receptors are required to discriminate attractive carboxylic acids from other acids.

• Journal of Nutrition and Health
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• 제27권3호
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• pp.292-303
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• 1994

The present study investigated the perceptions of food adopted by Koreans using the characteristics of taste and nutrition. Two hundred and nine Korean subjects were surveyed including University students and adults from many diverse social backgrounds. The subjects sorted pictures of foods according to two conditions, how tasty and then how nutritions they thought the foods were using the Q-method. These pictures included two sets, one for individual food items and the second depicting typical Korean meals, yielding a total of four conditions, This methodology effectively addressed any language barrier as pictures and words in both Korean and English were used. It was an effective tool for allowing the identification of perceptual structures and indicating how prevalent they were across samples. The data were factor analysed and the resulting factor scores interpreted. Meat was regarded positively in all four conditions. Individual sweet foods were preferred by younger subjects while individual traditional foods were preferred by older subjects. Traditional Korean meals were also favoured while processed meals were not. Nutritionally, proteins were more valued than carbohydrates, fibre and vitamins. Meals that contained protein and were regarded as filling and sustaining were regarded positively. The implications for nutrition education were discussed.

• 한국식생활문화학회지
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• 제25권1호
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• 한국식생활문화학회지
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• 제21권1호
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• 농촌지도와개발
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• 제12권2호
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• pp.173-185
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• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.

• 감성과학
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• 제12권4호
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• pp.471-480
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• 2009

색에 의한 맛의 연상과 관련된 선행 연구에 의하면 사람은 제한된 특정 색만을 맛과 연관지어 생각한다고 한다. 그리고 그 연관성은 음식물의 색에 대한 개인적인 경험의 종류와 정도에 의해 결정된다고 한다. 그리하여 본 연구에서는 특정 맛을 연상시키는 특정 색이 있을 것이라 가정하고, 색과 맛의 연상에 관한 특성을 파악하기로 하였다. 보다 객관적이고 일반적인 연구를 위해 "우리말 색 이름 사전"과 "표준 국어 대사전"을 활용하여 일반인들이 흔히 접하고 사용하는 24개의 색과 24개의 미각 형용사를 추출하였다. 그리고 색과 맛에 민감하면서도 그 어휘를 모두 구사할 수 있는 20명의 대학생을 대상으로 각각의 24개의 색 샘플을 보여준 후, 각각의 24가지의 미각형용사가 얼마나 느껴지는지 7점 척도로 측정하였다. 그렇게 수집된 정보는 다차원 척도법을 이용하여 분석하였다. 실험 결과, 색과 미각의 5가지 분명한 관계가 발견되었다. 이 연구 결과를 통해 미각을 연상시키는 색은 한정되어 있다는 것을 알 수 있고, 또 한정된 색들도 한정된 미각만을 연상시킨다는 것뿐만 아니라 그것은 성별에 따라 다를 수 있음을 도출해낼 수 있다. 본 연구는 특정 색과 특정 미각의 연관성뿐 아니라 다른 특정 색들과의 관계도 나타내므로 효과적인 식품 패키지 디자인, 광고 등에 활용될 수 있을 것이다.

• 한국식품조리과학회지
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• 제15권6호
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• pp.565-578
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• 1999

A survey on the perception of Jook was conducted from some Korean by using a questionnaire. Among the subjects, those of teens and twenties of age showed good health indices, and there were significant differences in character and physiology depending upon the age. The more younger, the more impatient regardless of the gender(p<0.01). Jook served as a meal, between meals, or dainties. On selecting instant Jook, taste, nutrition, variety, and convenience were the factors considered. Hinjook served as a breakfast or therapeutic diet, Potjook and Hobakjook between meals and as dainties, and Darkjook as a lunch or supper and a health meal.

• 동아시아식생활학회지
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• 제23권6호
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.

• 한국식생활문화학회지
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• 제31권3호
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• pp.205-212
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• 2016

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and 'taste' influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

• 한국식생활문화학회지
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• 제31권5호
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• pp.465-472
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• 2016

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed.