• 한국식생활문화학회지
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• 제31권2호
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• pp.131-140
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• 2016

This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers ($3.46{\pm}0.63$) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam ($3.38{\pm}0.68$), Myanmar ($3.26{\pm}0.50$), Thailand ($3.09{\pm}0.64$)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".

• 한국생활과학회지
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• 제8권2호
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• pp.355-362
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• 1999

The purpose of this study is focused on the quality of Kimchi by sensory evaluation in 67 research papers published by 8 kinds of food & nutrition related Korean journals from $1970{\sim}1995$. The results are summarized as follows : 1) Among 126 research papers on Kimchi, sensory evaluation results were shown in 67 papers. 2) The numbers of panelists for sensory evaluation were $10{\sim}12$ in 32 papers, $7{\sim}9$ in 15 papers, and $4{\sim}6$ in 6 papers. 3) The method of sensory evaluation applied was scoring test in all 67 papers. Among them, 25 papers utilized 5-points scale, 16 papers 9-points scale, and 11 papers 7-points scale evaluation. 4) Evaluated sensory characteristics were taste, texture, odor, appearance & color, and others. Sourness, salty, and carbonic taste in taste; hardness, crispness, and toughness in texture; moldy, acidic, and grassy odor in odor were the most frequently tested characteristics. 5) Fermentation/storage periods, fermentation/storage temperature, and concentration of salt/time of soaking in salt solution were the most frequently tested variables. 6) To evaluate the statistical difference, 31 papers applied F-test, and 9 papers were applied Duncan's multiple range test to determine which samples are significantly different from others. In 6 papers, correlation coefficients were calculated between sensory evaluation scores and the results of mechanical determinations.

• Journal of Biosystems Engineering
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• 제35권5호
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• pp.310-315
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• 2010

The amount of salt intake of Korean people is 11.4 grams per a day, which is 2.3 times of the recommended daily salt intake by WHO - 5 grams of salt a day. The relationship between high salt consumption and increased risk of high blood pressure, observed not only in hypertensive but also in normotensive patients. High salt intake is also associated with an increased risk of heart attack, cerebral ischemia and osteoporosis. Therefore, this research is for developing a salt taste sensor to reduce sodium consumption and improve meal habits for the perception of a more bland taste of most foods. When the sensor was put into food sample, current intensity achieved with distribution cables. Current intensity was correlate with a simple equivalent of salt taste stimulus intensity. The salt taste sensor consists of salinity & temperature measuring probe, signal processing circuit and LCD display & LED warning light. When salinity is going over a set point, LCD displayer indicate salt taste on LCD panel by percent value (%), and at the same time, blue LED light change to red LED light. So we could know the grade of salt taste in soup before meals conveniently and objectively. The results show that operating range of 10 to $80^{\circ}C$ and accuracy of ${\pm}0.1%$ were achieved with an analysis time of about 2 or 3 sec. Moderate reductions in salt intake can help to avert adult diseases and lead a healthy life.

• Nutrition Research and Practice
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• 제6권5호
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• pp.466-473
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• 2012

The change in people's dietary life has led to an increase in an intake of processed foods and food chemicals, raising awareness about taste education for preschoolers whose dietary habits start to grow. This study aims to evaluate the effectiveness and satisfaction of parents and childcare personnel after developing a taste education program and demonstrating it in class. A part of the curriculum developed by Piusais and Pierre was referred for the program. After educating 524 preschoolers in child care facilities in Seoul, a satisfaction survey was conducted on the program. The data in this study were analyzed using SPSS 14.0. Statistical analysis was conducted based on the frequency after collecting the data. Mean ${\pm}$ SD used to determine satisfaction with taste education, with preferences marked on a five-point scale and the alpha was set at 0.05. The program includes five teachers' guides with subjects of sweetness, saltiness, sourness, bitterness and harmony of flavor, and ten kinds of teaching tools. For the change in parents' recognition of the need for taste education based on five-point scale, the average of $4.06{\pm}0.62$ before the program has significantly increased to $4.32{\pm}0.52$ (P < 0.01). Regarding the change in the preferences for sweetness, saltiness, sourness, and bitterness, the average has increased to $3.83{\pm}0.61$, $3.62{\pm}0.66$, $3.64{\pm}0.66$, and $3.56{\pm}0.75$ respectively. In an evaluation of instructors in child care facilities, the average scores for education method, education effect, education contents and nutritionists, and teaching tools were at $4.15{\pm}0.63$, $3.91{\pm}0.50$, $4.18{\pm}0.50$, and $3.80{\pm}0.56$ respectively. In addition, the need for a continuous taste education scored $4.42{\pm}0.67$. This program has created a positive change in preschoolers' dietary life, therefore the continuation and propagation of the taste education program should be considered.

• 식품보건융합연구
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• 제9권2호
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• pp.19-24
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• 2023

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

• 한국식품조리과학회지
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• 제24권5호
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• Journal of Oral Medicine and Pain
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• 제30권2호
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• pp.149-162
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• 2005

본 연구는 20대의 건강한 한국인을 대상으로 설탕, 소금, 구연산, 염산키니네에 대한 초역치 미각강도를 측정하고 그것이 성, 미각기호, 흡연 등과 어떠한 관련성을 가지는지 구명하기 위해서 수행되었다. 연구 대상으로 경북대학교 치과대학에 재학중인 학생들 중에서 남자 61명, 여자 62명을 선정하였으며 이들의 평균연령은 25.2$\pm$2.1세이었다. 초역치 미각강도의 측정을 위해서 소리자극의 감지강도에 대한 미각자극의 감지강도를 상대적으로 평가하는 규모짝짓기법(magnitude matching)을 이용하였다. 미각기호는 9점 척도를 이용하여 측정하였으며 단맛, 매운맛, 짠맛, 신맛에 대한 선호 정도를 조사하였다. 이렇게 하여 얻은 자료를 분석한 결과 초역치 미각강도의 크기와 변화정도가 미각자극의 종류에 따라 전체적으로 비슷한 수준과 형태를 보였으며 피검자 개인별 차이가 비교적 적었다. 또한 미각기호나 성에 따른 초역치 미각강도의 차이를 발견할 수 없었으며, 흡연에 의한 영향도 인정할 수 없었다.

• 한방안이비인후피부과학회지
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• 제28권4호
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• pp.165-174
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• 2015

Objective : To find whether Herbal medicine(Chengsimyeunja-eum) and acupuncture can correct hypogeusia.Method : One patient with hypogeusia related to the effects of onion juice was selected. Herbal medicine(Chengsimyeunja-eum) was administered and acupuncture was applied for 30 times in 2 months. Taste function was evaluated by self report, the way to gustometry based on Visual Analogue Scale(VAS).Result : Chengsimyeunja-eum and acupuncture treatment improved taste after 2 months of treatment. Adverse effects were not reported.Conclusion : This study shows that the Korean medicine treatment was effective in improving hypogeusia related to the effect of onion juice.

• 농업과학연구
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• 제45권4호
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• pp.905-916
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• 2018

The purpose of this study was to analyze factors affecting US beef consumption intention in the future, to identify the causes of US beef import growth and to derive implications and strategies for domestic beef producers. Since the KORUS FTA was signed in 2012, US beef imports in 2017 totaled 379,064 tons, an annual increase of 3.5 percent. US beef imports have been steadily increasing due to cuts in FTA tariffs and changes in consumer preferences. The data used in this study utilized a sample of 3,290 grocery purchasers from the Korea Rural Economic Institute's 2016 Food Consumption Behavior Survey. The analytical method used the Ordered Logit Model to analyze what factors influence a consumer's subjective evaluation. As a result, the major factors affecting US beef consumption intention in the future are price, taste and safety. In particular, it has to do with the recent surge in U.S. imports of good-tasting chilled meat. Because chilled meat does not differentiate the market from Hanwoo beef produced in Korea, it is necessary to have differentiated taste and low price through cost reduction. By age and family group, people aged 30 - 40 years and single-person households are the main consumption group. As a result of this study, it is necessary to establish marketing strategies for producers such as rational pricing, safety, taste promotion, and small-scale sales to extend the demand for Hanwoo beef in the younger generation to enhance the competitiveness of the domestic beef market.

• Journal of Oral Medicine and Pain
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• 제32권4호
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• pp.383-396
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• 2007

노화가 미각기능에 미치는 영향에 관해서는 아직도 많은 논란이 계속되고 있다. 노인에게서 보이는 미각기능의 감퇴를 정상적인 노화현상으로 보는 시각과 약물사용이나 타액분비의 감소에 의한 결과로 보는 시각이 교차하고 있으며, 또한 미각 기능을 평가하는 방법에 따라 서로 다른 주장이 제기되기도 하였다. 저자들은 노화가 초역치 미각강도에 미치는 영향을 구명하기 위해서 본 연구를 시행하였으며, 약물사용에 의한 영향을 배제하기 위해서 장기적인 약물사용의 병력이 없는 20대의 여성 30명과 40-50대의 여성 31명을 피검자로 선택하여 염화나트륨, 설탕, 구연산, 염산키니네 수용액에 대한 초역치 미각강도를 소리자극을 이용한 규모짝짓기 방법으로 측정한 다음 그 결과를 서로 비교하였으며, 40-50대 여성에 대해서는 또한 폐경의 여부와 타액분비량의 다과에 따른 차이를 비교하여 다음과 같은 결론을 얻었다. 1. 한국인 40-50대 여성은 20대 여성에 비해 저 농도의 염화나트륨 수용액과 저 농도의 설탕 수용액에 대한 초역치 미각강도가 감소되었으며, 고농도의 염화나트륨 수용액과 고농도의 설탕 수용액, 그리고 모든 농도의 구연산 수용액과 염산키니네 수용액에서는 차이가 없었다. 2. 한국인 40-50대 여성에서 폐경으로 인한 초역치 미각강도의 변화는 나타나지 않았다. 3. 한국인 40-50대 여성에서 타액분비량의 다과에 따른 초역치 미각강도의 변화가 염화나트륨 수용액, 설탕 수용액, 염산키니네 수용액에 대해서는 나타나지 않았다. 4. 한국인 40-50대 여성에서 타액분비량이 적은 군이 많은 군에 비해 저 농도의 구연산 수용액에 대한 초역치 미각강도가 높게 나타났다.