• 대한가정학회지
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• 제17권4호
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• pp.43-47
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• 1979

In order to get taste sensation 116 male and 82 female subjects were tested by dropping solution on tongue. Table I shows the number of subjects in each selected age group. none of the subjects complained gastrointestinal discomforts and drinking and smoking habits were moderate (Less than 5 cigarettes a day). Taste sensation was elicited by applying standard tap water solutions of sucrose(sweet), , sodium chloride(salty), citric acid (sour) and quinine (bitter) on tongue. The dour concentrations of each solution are given in Table 2. The test were done about 1 hour after meal . A drop of approximately 0.1 ml of the lowest concentration of solution was placed on tongue. The number of subjects who recognized the taste of concentrations were recorded in each age group. The obtained results were as follows ; 1. The sweet taste sensation of each age group was more sensitive in female than in male. 2. Decreased level of sensitivity to sweet. salty, sour and bitter taste was detected in the 40 year age group. 3. Females tent to be more sensitive to taste than males generally.

• 한국복식학회:학술대회논문집
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• 한국복식학회 2003년도 International Costume Conference
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• pp.78-78
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• 2003

Due to changes in the forms of consumption, consumers promote purchase behavior in which they can practice self-ego and satisfy their taste. Therefore, companies began to establish marketing strategies that aim for consumers and one of those strategies is sensitivity marketing.

• 생명과학회지
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• 제18권7호
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• pp.1011-1014
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• 2008

TAS2R38 유전자의 일배체형과 미맹 간익 관계에 대한 이해는 개인에 따라 다양한 음식 선호도의 유전학적 기초와 쓴맛에 대한 민감도로 예측할 수 있는 건강과의 관계에 관한 연구에 많은 도움을 줄 것이다. 또한, TAS2R38과 같이 생체내에서 표현형에 강력한 영향을 준다고 알려진 유전자에 대한 정보는 인간의 미각에 대한 생리학, 생화학적 기능, 분자적 구조를 설명하기 위한 연구에 중요한 정보를 제공할 것이다. 이러한 연구 결과들은 앞으로 각종 인공 감미료 등의 섭취가 증가하면서 급증하고 있는 미각장애에 대한 분자유전학적인 진단과 유전자 치료의 기틀을 마련하는데 기여할 것이다.

• International Journal of Oral Biology
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• 제41권1호
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• pp.25-32
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• 2016

The tongue has 4 kinds of papillae, which are filiform, fungiform (FU), foliate (FO) and circumvallate papilla (CV). Tongue papillae except filiform papilla include taste buds. The papillae differ in taste sensitivities, likely due to differential expression of taste receptors. In this study, we evaluated differences in the expression levels of taste receptors in FU, FO and CV. Male DBA2 mice, 42-60 days old, were used in the study. Messenger RNAs were extracted from the murine epithelial tissues including FU, FO and CV. Cloned DNAs were synthesized by reverse transcription. Quantitative PCRs (qPCRs) were performed to determine mRNA expression levels of taste receptors. Results of qPCR revealed that the relative expression levels and patterns were different among FU, FO and CV. All three type 1 taste receptors were expressed FU, FO and CV at varying relative expression levels. All 35 kinds of type 2 taste receptors showed higher expression in FO and CV than in FU. Tas2r108 and Tas2r137 showed the two highest expression levels in all tested papillae. The differential expression levels and patterns of taste receptors among the three papillae could contribute to the different physiological sensitivities by tongue areas. Additional studies such as in situ hybridization or taste receptor cell activity recording is necessary to elucidate the functional relationship between expression levels of taste receptors and taste sensitivity.

• Nutrition Research and Practice
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• 제13권1호
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• pp.41-46
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• 2019

BACKGROUND/OBJECTIVES: Taste perception is influenced by both nutritional factors and psychological factors. This study was undertaken to measure the 4 basic taste perceptions, nutrient intake, and mental health, and to examine the factors that affect insensitive taste perception in young Japanese women. SUBJECTS/METHODS: Young women in their late teens and twenties were enrolled as subjects. Taste perception was measured by applying the filter-paper disc method over areas of the chorda tympani nerve. Nutritional status was evaluated using brief, self-administered diet history questionnaires. The index of nutritional status was based on the 2015 Japanese dietary reference intakes. Mental health was assessed using the Japanese translation of the Profile of Mood States short version. This study was approved by the ethical committee at Osaka University. RESULTS: The normal taste perception group (four basic tastes [sweet, salty, sour, and bitter] identified as normal taste perception) comprised 55.4% of the subjects, while the abnormal taste perception group (more than 1 abnormal taste perception was perceived, regardless of flavor) comprised 44.6% of the subjects. There were no significant differences in nutrient intake (except manganese) and mental health between the normal and abnormal taste perception groups. Subjects who took 5 mg to less than 7.1 mg zinc per day were at significantly decreased risk of insensitive taste perception compared to subjects who consumed less than 5 mg zinc per day [Regression coefficient 0.831, 95% confidence interval 0.694-0.996]. CONCLUSION: The present results suggest that insensitive taste perception could be associated with zinc deficiency in young women in their late teens and twenties.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2002년도 춘계학술대회 논문집
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• pp.131-134
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• 2002

원래 오감은 말 그대로 각 감각이 개별적으로 존재하는 것이 아니라 다섯 개의 감각이 때로는 겹치고 보완하고 서로 상승하기도 하면서 우리의 감성구조를 보다 입체적으로 구성한다. 따라서 사람들은 뭔가를 판단할 때 오감을 총동원하게 된다. 그러나 일반적으로 디자인이나 제품개발을 하기 위해 사용하는 의미분별척도는 사물의 성질이나 모양을 묘사하는 이미지 형용사를 사용하기 때문에 이런 감성구조를 파악하기에는 많은 한계를 가질 수 밖에 없다. 본 연구에서는 형용사 이미지어에 의존하는 의미분별척도법(SD법)의 한계를 밝히고, 형태, 색채, 음감, 미감, 후각, 촉감과 같은 오감 정보의 관련기호분석을 바탕으로 보다 입체적으로 감성구조를 파악할 수 있는 감성척도를 개발하였다.

• 한국식품영양과학회지
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• 제15권2호
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• pp.176-180
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• 1986

electrogustometer를 이용한 19세에서 23세의 건강한 한국 여대생의 사원미 미각역치에 대하여 다음과 같은 실험 결과를 얻었다. 1. 혀의 부위별 평균 미각역치는 시료처리 전에 단맛부위 $7.5{\mu}A$, 짠맛부위 $19.6{\mu}A$, 신맛부위 $23.5{\mu}A$, 쓴맛부위 $18.4{\mu}A$, 중앙부위 $50.7{\mu}A$로 보여 주었다. 2. 단일 시료처리 후의 단맛, 신맛, 쓴맛물질은 미뢰감도가 상승했음에 비해 짠맛 물질은 감소했으며, 복합 시료처리후의 경우는 혀의 각 부위의 미뢰감도와 비슷하였으며 단일 시료처리에 비해 중앙 부위가 예민 하였다. 3. 혀의 부위별 좌우차는 통계적으로 유의차가 인정되지 않았다. 4. 전기미각의 미질에는 사원미가 모두 표현되었고, 금속맛, 신맛, 짠맛, 쓴맛등을 느낀 예가 전체의 약 90%을 차지했다.

• 대한감각통합치료학회지
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• 제12권1호
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• pp.1-11
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• 2014

목적 : 본 연구의 목적은 학령기 아동의 감각처리능력과 놀이선호도 간의 관련성을 파악하고 놀이선호도에 영향을 주는 감각처리요인을 알아보고자 한다. 연구 방법 : 2012년 10월 22일부터 24일까지 경남 김해시에 소재한 초등학교의 S초등학교의 4학년 아동 48명을 대상으로 Short Sensory Profile (SSP)과 Pediatric Interest Profile (PIP)을 사용하여 감각처리능력과 놀이선호도를 평가 분석하였다. 결과 : 전체 대상자의 감각처리능력과 8가지 놀이 항목의 빈도, 선호도, 숙련도에서. Outdoor activities 선호도는 맛/냄새 민감성, 청각여과, 총점과 상관관계가 유의한 것으로 나타났고, Creative activities 선호도와 숙련도는 맛/냄새 민감성과의 상관관계가 유의한 것으로 나타났다. Lessons / Classes 선호도는 촉각 민감성, 맛/냄새민감성, 움직임 민감성, 청각여과, 시각/청각 민감성, 총점과 유의한 상관관계를 가지고, Lessons / Classes 빈도와 숙련도는 시각/청각 민감성과 유의한 상관관계를 가진다. 결론 : 본 연구에서 감각처리기능과 놀이선호도의 상관관계가 통계적으로 유의하게 나타나지는 않았으나 일부 놀이 항목과는 유의한 상관관계를 가지고 있는 것으로 나타났다. 연구에 제시된 학령기 아동의 감각처리능력과 상관관계가 있는 놀이 항목을 확인하여 아동의 놀이 선호도와 놀이 작업치료 시 제공하는 놀이 활동의 수준을 결정할 수 있는 기초자료를 제공에 의의가 있다.

• 대한지역사회영양학회지
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• 제18권3호
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.