• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.5
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• pp.575-584
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• 1998

The purpose of this study was to develop the better fitting and more comfortable sleeve pattern for women's jacket, as the first step. Five types of existent sleeve pattern were collected, made and worn compared with the sensory evaluations method. The main results of this study were as follows 1. Sensory evaluation for appearance; According to the result of Duncan's multiple range test among the five sleeve patterns, TOJAIUN method sleeve was most satisfactory, and the next was the JUNGMYUNGJA method sleeve followed by NASAN, MOONWHA, ESMOD method sleeve. 2. Sensory evaluation for comfort; The result of Duncan's multiple range test showed that the ESMOD method sleeve was comfortable, and the next was the Japanese MOONWHA method sleeve followd by JUNGMYUNGJA, TOJAIVN, NASAN method sleeve. The result of 3-way ANOVA, main effect for 3 independent variables and interaction for pattern x part, posturers part showed significant difference.

• Science of Emotion and Sensibility
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• v.8 no.1
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• pp.9-15
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• 2005

Because hand-written characters, especially drawn by a brush can give readers various impressions, they are not only a communication method but also art works. Authors have already investigated the relationship between brush motion analytical results and sensory testing results obtained from Japanese hiragana and reported quantitative evaluation method for the beauty of hiragana, In this paper, sensory tests for South Koreans who cannot recognize the word are carried out, compared with sensory testing results of Japanese. The evaluation objects are 6 hiragana drawn by 4 beginners and 2 experts, Semantic Differential Method based on 30 paired evaluation words are used in the sensory tests. Therefore South Koreans also feel the beauty in hiragana drawn by experts, as compared with by beginners. On the other hand it was confirmed that South Koreans couldnt recognize the difference among beginners. Judging from the factor analysis results, both Japanese and South Koreans selected stability as the 1st factor, there is interesting difference in the following orders.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2007.11a
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• pp.630-633
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• 2007

This paper proposes method to find the subjective satisfaction index of an air-conditioner using consumer's sensory evaluation for an air-conditioner. A satisfaction index of an air-conditioner is presented the annoyance and freshness as ${\alphs}$, ${\beta}$ exponents of 1/f slope and is changed the annoyance and freshness as exponents of 1/f slope are changed. The satisfaction index of an air-conditioner is not improved if SPL is above the proper level although the 1/f slope has optimal ${\alpha}$, ${\beta}$ values. Therefore, this paper proposes the satisfaction index of an air-conditioner considered both SPL and ${\alpha}$, ${\beta}$ exponents of 1/f slope.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.877-888
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• 2023

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

• Food Industry And Nutrition
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• v.21 no.1
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• pp.11-14
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• 2016

• Journal of Nutrition and Health
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• v.49 no.5
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.376-383
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• 2008

The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.

• Journal of the Korean Society of Clothing and Textiles
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• v.15 no.3 s.39
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• pp.309-320
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• 1991

The purpose of this study was to develope a pattern drafting method for various somatotype which contribute largely to increase the fitness and comfort of garments. This study had 8 subjects who were college girls who had prominent somatic characteristics. The study was carried out by the following procedures. 1. The 8 subjects who had prominent somatic characteristics were cheesed by photograph- ing. The somatotypes of 8 subjects were classified into Standard somatotype, Turning over somatotype, Bending somatotype and Turning over-Bending somatotype. 2. Under the criterion of the body surface development, the comparative investigation on the pattern and the sensory evaluation were accomplished in the flat pattern method and the draping pattern method. 3. The body surface development of them were made by the draping pattern method. 4. In the result of the comparative investigation and the sensory evaluation, it was found that the flat pattern had better appearance and comfort than the draping pattern, and the draping pattern included more somatic characteristics than the flat pattern. 5. On the basis of those result, the pattern drafting method according to the somatotype was indicated and it was examinated by the clothing experiment. 6. The sensory evaluation for appearance and comfort was applied to evaluate the new basic pattern for four somatotype by comparing it with the conventional basic pattern (Rim, won ja' 5). The result of the sensory evaluation, it was found that the new basic pattern was more suitable for each somatotype than the conventional basic pattern.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.123-123
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• 1997