• 한국식품영양과학회지
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• 제26권6호
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• pp.1194-1199
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• 1997

The effect of hot taste preference on selected immune responses was investigated in human peripheral immunocompetent cells. Human lymphocytes and natural killer(NK) cells were prepared at a concentration of 2$\times$$10^{6}$ cells/ml in RPMI-1640 containing 10% fetal bovine serum. Lymphocytes proliferation was determined with the [$^{3}H$]-thymidine pulse for 18hrs after concanavalin A, phytohemagglutinin, Salmonella typhimurium mitogen, or media alone. NK cell activity was measured by cytolysis of $^51Cr$-labeled target cells K562. Serum antibodies levels such as IgM, IgG, IgA were also measured by ELISA method. There was no difference of serum IgM level among the groups, but IgG and IgA levels were greater in the group with hot taste preference than those of the group without hot taste preference. In lymphocytes of the group with hot taste preference there was a greater mitogen-induced lymphocyte proliferative responses compared to the group without hot taste preference. In addition, NK cell activity in group with hot taste preference was lower than that of the group without hot taste preference. These results suggest that the eating habit of spicy food containing hot components may affect immune status by modulating selective immunocompetent cells function.

• 대한한의학원전학회지
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• 제13권1호
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• pp.304-327
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• 2000

This report is closely related to ${\ulcorner}$Simple question Five Qi Anouncement${\lrcorner}$ that you shouldn't take a Hot Taste excessively in case of Qi pathology because a Hot Taste runs to Qi, you shouldn't take a Salty Taste excessively in case of Blood pathology because a Salty Taste runs to Blood, you shouldn't take a Bitter Taste excessively in case of Bone pathology because a Bitter Taste runs to Bone, you shouldn't take a Sweet Taste excessively in case of muscles pathology because a Sweet Taste runs to Muscles, you shouldn't take a Sour Taste excessively in case of Sinews pathology because a Sour Taste runs to Sinews. Also the report mainly describes to relations between Five Tastes and BloodVessel-Organs of human body, to pathological change of a Five Tastes' one-sided diet or taking too much, and to various disease caused by that. And the section is called 'An Essay on Five Tastes', that Five Tastes of food and medicines could make human body either healthy or damaged so you should be careful. This report is divided into two chapter, the first chapter presents to specific diseases according to runnings of Five Tastes, the second chapter shows the pathological process how the human body would change and what kind of disease attacts human body as result of taking Five Tastes. So this section is important remarkably as a viewpoint of food and medicines.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.130-138
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• 2001

This study investigated the effect of taste preference(sweet, sour, salty, hot) on anthropometric measurements and nutrient intakes of 256 primary school children in Kwangju. There was no significant difference in the anthropometric measurements according to the sweet taste preference. Height, weight, triceps, abdomen, and chest circumferences of the group preferring a sour taste, however, were significantly lower than those of the other groups. The height of the group preferring a salty taste was significantly shorter than that of the other groups and there was a tendency toward high systolic blood pressure and diastolic blood pressure. The waist circumference of the group not preferring the hot taste was larger than those of the other groups. There was no significant difference in the energy intake according to the sweet taste preference. The protein intake of the group preferring a sweet taste as significantly lower than that of the other groups. The fiber intake of the group preferring a sour taste was significantly higher than that of the other groups. There were no significant differences in the nutrient intakes according to the salty taste preference. The energy intake of the group preferring a hot taste was lower than that of the other groups. The results show that children's taste preferences influence anthropometric measurements and nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

• 한국식품영양과학회지
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• 제24권4호
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• pp.530-536
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• 1995

A study was performed to assess dietary intake and serum levels of $\beta$-carotene and the influence of preference for hot taste on $\beta$-carotene intake in Korean female college students. Daily intake of $\beta$-carotene was estimated with a questionnaire composed of food item of high $\beta$-carotene contents and the average daily intake level was 4089$\pm$2400$\mu\textrm{g}$. The major sources of $\beta$-carotene included carrot, pumpkin, spinach, tomatoes and red pepper powder. 14$\pm$10% of total dietary $\beta$-carotene intake was from foods containing red pepper powder. The average amount of red pepper powder added to bean sprout soupr were 0.32$\pm$0.34g. Subjects preferring hot taste added significantly larger amount of red pepper powder(p<0.05) than those not preferring hot taste. Subjects of the lowest quartile of $\beta$-carotene intake level showed the lowest precentage of subjects preferring hot taste. The average serum $\beta$-carotene concentration was 36.5$\mu\textrm{g}$/dl and large variation in the amount among the subject has been observed. The level of dietary $\beta$-carotene intake and serum $\beta$-carotene concentration of Korean female college students were not significantly correlated but both were higher than levels in reports from western countries. These results indicate that $\beta$-carotene intake levels of the subjects are adequate and the preference for hot taste affects $\beta$-carotene intake significantly.

• Applied Biological Chemistry
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• 제14권2호
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• pp.157-163
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• 1971

신미종(辛味種) 고추의 추숙(追熟)에 따른 신미성분(辛味成分)의 변화(變化)를 부위별(部位別)과 capsaicin 동족체별(同族體別)로 측정(測定) 고찰(考察)한 결과(結果)는 다음과 같다. (1) 추숙(追熟)에 따라 capsaicin homologues의 조성(組成)에 거의 변화(變化)가 없었다. (2) 과육부(果肉部)(태좌(胎座), 격벽(隔壁), 과피(果皮)) 신미성분(辛味成分)의 건물중당(乾物重當) 함유율(含有率)(%)이 추숙(追熟)에 따라 증가(增加)하고 있다. 이것은 신미성분(辛味成分)의 생성(生成)과 고형물소장(固形物消長)사이의 상관관계(相關關係)의 결과(結果)라고 보겠다. (3) 태좌(胎座) 격벽부(隔壁部)의 신미성분(辛味成分)은 그함량(含量)이 매우 높고 또 chi.-onset stage까지 증가(增加)하고 그후(後)는 감소(減少)하는데 비(比)하여 과피(果皮)의 신미성분(辛味成分)은 줄곧 증가(增加)하고 있어서 신미성분(辛味成分)의 이동(移動)을 짐작할수 있었다. (4) 종자(種子)의 신미성분(辛味成分)은 함량(含量)이 매우 낮으나 추숙(追熟)에 따라 조금씩 증가(增加)하고 있다.

• 대한영양사협회학술지
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• 제16권2호
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• 대한한의학원전학회지
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• 제23권6호
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• 산업식품공학
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• 제13권1호
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• pp.38-43
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• 2009

본 연구에서는 GC-MS를 이용하여 괴산군 지역에서 생산되고 있는 각종 고추에 대해 품종별로 capsaicin 및 dihydrocapsaicin의 함량을 조사하였고, 괴산청결고추조합에서 생산하여 시판되고 있는 고춧가루에 대해서도 매운맛 등급별 capsaicin과 dihydrocapsaicin의 함량을 조사하여, 고춧가루의 매운 정도를 capsaicin의 함량으로 표시하는 방법을 제시하고자 하였다. 고추의 품종별 capsaicin의 함량은 청양이 123.62 mg%, 한반도는 95.97 mg%, 건초왕은 84.00 mg%, 우리건은 70.62 mg%, 금빛은 55.36 mg%, 무한질주은 45.19 mg%, 독야청청은 43.98 mg%, PR대촌은 38.92 mg%, 대박나는 31.63 mg%, 신세계는 29.82 mg%, 장수왕은 28.23 mg%, 오광은 34.42 mg%, 대통은 25.18 mg%였으며, 시판 고춧가루제품의 경우 아주매운맛 등급이 101.98 mg%, 매운맛이 67.63 mg%, 보통맛이 37.74 mg%, 순한맛이 14.73 mg%이었다. 본 실험결과 및 아주매운맛, 매운맛, 보통맛, 순한맛의 4등급으로 분류되어 현재 시판되고 있는 매운맛 등급을 참고하여, capsaicin 함량에 따른 매운맛의 등급별 분류를 7등급으로 제시하였다. 즉 매운맛 1등급은 120 mg%이상, 2등급은 100~120 mg%, 3등급은 80-100 mg%, 4등급은 60-80 mg%, 5등급은 40-60 mg%, 6등급은 20-40 mg%, 7등급은 20 mg%이하로 분류 하였다. 이를 바탕으로 고춧가루를 이용해서 만드는 김치, 고추장, 양념소스류 등의 가공식품제조 시 문제되는 매운맛의 비객관적, 불균일성을 개선하며 재현성을 유지할 수 있을 것으로 사료 된다.

• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• 한국식품영양학회지
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• 제21권4호
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• pp.572-582
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• 2008

The purpose of this study was to evaluate the perception and preference of Kimchi among the elementary school children. The survey was conducted via questionnaire to 439 elementary school children(224 males and 215 females) who lived in Seongnam. 77.2% of the surveyed children had an affirmative opinion of Kimchi intake. Children regarded Kimchi as traditional, nutritious, healthy, fermented and delicious food. It also revealed that the higher grade($4{\sim}6$ grade) students were more awareness in Korean traditional fermented healthy food as for Kimchi than the lower grade($1{\sim}3$ grade) students. They should eat Kimchi mainly because Kimchi is good for health(82.9%), nutritious food(62.9%), our traditional food(58.3%), and delicious food(41.5%). 73.9% of the children responded that the parents influenced on their consumption of Kimchi, but 16.5% of the children answered that their parents did not meddle. 67.3% of the children liked Kimchi, whereas 5.3% of them disliked it. The preference of Kimchi was significantly higher for lower grade students than for higher grade students. The main reason liking Kimchi was hot taste(60.8%) of Kimchi, and then texture of chewing(59.0%), taste of freshness (29.2%), cool taste(28.7%), and peculiar taste(26.9%) of Kimchi in order. The majority reasons for dislike the Kimchi were salty taste, hot taste, not eat oftenly, smell, appearance of Kimchi in order. The hot taste of Kimchi was the number one reason of their diskike of Kimchi, especially for lower grade students and female students, and it was the most important reason for those also like Kimchi. The children preferred the a little hot taste of Kimchi, properly fermented Kimchi, medium amount of seasoning in Kimchi, and any parts of Baechu in Kimchi.