• East Asian Journal of Business Economics (EAJBE)
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• v.8 no.3
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• pp.37-42
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• 2020

Purpose - Research on the mechanism by which tasting affects the purchase of related products and related products is still insufficient. Therefore, it is necessary to make good use of marketing practically how tasting affects taste and leads to consumption behavior. Research design, data, and methodology - First, we provide tasting sampling for people with different impulsive purchasing tendencies and check whether this leads to purchasing behavior in the future. Second, it is necessary to measure 'face (or notion of courtesy)', which is a characteristic of Koreans, as a moderating variable for the effect of sampling. Third, it is proposed to look at how the effect of sampling appears differently over time. Results - First, it is necessary to pay attention to the factors influencing the sampling effect in the product group that cannot produce a tasting situation such as general food or beverage. Second, research results may not apply to all actual marketing. Conclusions - This study is judged to have contributed to resolving the question of whether the distribution store's tasting promotion is more effective and lasts longer than other promotions. It also suggested the possibility that the effect of tasting could be changed depending on whether the amount of tasting was limited or the subjects of tasting.

• Journal of Service Research and Studies
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• v.2 no.1
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• pp.29-37
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• 2012

Recently, the market size of hypermarkets in the domestic retail market accounts for a high percentage. The domestic retail market after the opening of the market for the past 1996 and grow to the spread of hypermarkets. However, events such as tasting events were increased due to intense competition among business condition as to attract more customers beyond price competition. Under these circumstances, it is important to examine the relationship of the factors associated with tasting events on consumer buying behavior. The impact on consumer buying behavior in order to verify factors tasting event by setting product standards study the relationship between variables was set up as a model. As result, only one came out significantly to pay the hypothesis of various products depending on the origin of the factors that increase the amount available. This is seen as a supermarket tasting event at the origin of products, and transparency, but also for recently imported foods for consumers who have negative thoughts, mainly domestic product tasting events Mart's sales continue to increase to attract more customers shall be deemed to be one way.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.307-313
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• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.

• Bulletin of the Korean Chemical Society
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• v.35 no.11
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• pp.3353-3356
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• 2014

• Journal of the Korean Dietetic Association
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• v.22 no.3
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• pp.179-192
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• 2016

The purpose of this study was to evaluate a nutrition education program designed to reduce sugar intake in preschool children. The nutritional knowledge, dietary attitude, dietary behavior, and food intake with a sweet taste in preschool children were tested before and after 4 weeks of nutrition education from March 8 to April 1, 2016. The preschool children were recruited in Dobong-gu, Seoul. The subjects were divided into two groups; educated (N=59) and non-educated group (N=40). Statistical analyseis were performed using SPSS 22. The nutritional knowledge about sweet tasting food was significantly increased (P<0.01) in the educated group and significantly decreased (P<0.01) in the non-educated group. The dietary attitude toward sweet tasting food was significantly decreased (P<0.05) in the educated group but not significantly changed in the non-educated group. The dietary behavior toward sweet tasting food was significantly decreased (P<0.05) in the educated group and significantly decreased (P<0.01) in the non-educated group. The major food sources of sugar intake were not significantly changed in either groups. The major food sources of sugar intake in the 5 years old children were yogurt products>sweetened breads>cookies/biscuits>chocolate>cereals>beverages>sweetened milk>sweet spicy chicken>Tteokbokki. Although there are some limitations in this study, due to the short length of the nutrition education and lack of active participation by the parents, the results suggest that effective nutrition education on sweet tasting food can bring about changes in nutritional knowledge as well as dietary attitude.

• Journal of Dental Anesthesia and Pain Medicine
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• v.24 no.1
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• pp.37-45
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• 2024

Background: The delivery of profound local anesthetics helps children receive successful treatment by reducing fear, anxiety, and discomfort during dental procedures. Local anesthetic injections are the most anticipated stimuli in dental surgery. Children's perceptions of pain can be altered by applying cryotherapy to precool the oral mucosa or by diverting their minds through taste distractions before administering local anesthetic injections. This study aimed to evaluate the efficacy of cryoanesthesia and xylitol sweet-tasting solution at the injection site in 7-10-year-old children. Methods: A total of 42 participants, aged 7-10 years, who underwent dental treatment requiring local anesthesia, were enrolled in the study. The children were randomly divided into three groups. In group I, sterile water was held in the mouth for 2 minutes before anesthetic administration, similar to group II, and in group III, a xylitol sweet-tasting solution was used for 2 minutes before needle insertion. The analysis of pain perception was carried out based on the Visual Analog Scale (VAS) and the Sound, Eyes, and Motor (SEM) scale. For VAS analysis, a one-way analysis of variance (ANOVA) was performed for intergroup comparison, and a post hoc Tukey test was performed for subgroup analysis. For the categorical SEM scale, the Kruskal-Wallis test followed by the post hoc test was performed for intergroup comparison. Where a P value of <0.05 was considered statistically significant at 95% confidence intervals. Results: Cryoanesthesia significantly reduced pain scores on VAS (4.21 ± 1.42) when compared to those on VAS with xylitol sweet-tasting solution (5.50 ± 1.40) and that with sterile water (6.14 ± 2.47). Intergroup comparison of the VAS scores among the three groups was performed using one-way ANOVA, which demonstrated statistically significant differences (P value <0.026) on the VAS scale. Intergroup comparison of the SEM scale was performed using the Kruskal-Wallis test, followed by post hoc comparison, which exhibited statistically significant differences (P < 0.007) among the three groups for the SEM scale. Conclusion: Cryoanesthesia demonstrated higher efficacy in reducing injection pain than that exhibited by the xylitol sweet-tasting solution.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1066-1073
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• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

• Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.15-19
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• 2012

A new cyclic peptide (six-membered amino acid), gamakamide-E (L-Leu-L-Met (SO)-L-Me-Phe-L-Leu-D-Lys-L-Phe), was isolated as a strongly bitter tasting compound from cultured oysters, Crassostrea gigas. The molecular formula of $C_{43}H_{61}N_7O_8S$ was deduced from high resolution fast atom bombardment mass spectrometry (HR FAB-MS) ($[M+H]^+$ m/z 836.4356 ${\Delta}$= -2.4 mmu). Its unique structure including a hydantoin structure was firstly elucidated by nuclear magnetic resonance (NMR) analysis. Stereochemistries of constituent amino acids were determined by chiral high performanced liquid chromatography analysis of natural and synthesized peptides.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.127-134
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• 2008

This study was designed to evaluate the nutritional status and dietary problems of obese elementary students consuming unbalanced diets. Blood parameters, body-image perceptions, taste preferences, and nutrient intakes of 40 obese elementary students with unbalanced diets were compared to those of 40 additional obese elementary students as a control. The averages for age, height, weight, and obesity index were 11.5 years, 142.0 cm, 51.0 kg, and 35.4% in the study group and 11.8 years, 144.0 cm, 53.5 kg, and 36.3% in the control group, respectively. The major disliked foods by the students in the study group were vegetables (65%) particularly Kimchi (15%), as well as fish(15%), and pulses (10%). Mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin levels were 175.1 mg/dL, 89.2 mg/dL, 24.1/18.9 IU/L, and 14.3 g/dL in the study group and 182.8 mg/dL, 91.3 mg/dL, 28.3/33.9 IU/L, and 14.7 g/dL, in the control group, respectively. Approximately 60${\sim}$80% of the subjects responded that they eat a meal everyday, and the remainder skipped at least one meal. The preference for salty tasting foods was significantly lower in the study group, but the preference for hot tasting food was higher as compared to the obese control group(p<0.05, p<0.05). The daily energy intakes of the study and control groups were 1,768.3 kcal and 1,572.7 kcal, respectively, but there was no significant differences between them. Daily intakes of animal protein, fat, animal fat, and vitamin $B_2$ were significantly higher in the study group than in the control group. In conclusion, this study found that obese children consuming unbalanced diets strongly disliked vegetables, particularly Kimchi, as well as hot tasting foods; however, they preferred salty foods. Daily intakes of animal protein and fat were higher in the study group as compared to obese children not consuming unbalanced diets.