• 감성과학
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• 제5권3호
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• pp.53-59
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• 2002

The surface fibers on the fabric is one of decisive factors which affects human sensory evaluation as well as heat and moisture transfer characteristics. In this study the length and distribution of surface fibers that are extruded from the fabric surface of the wool/wool blend fabrics (14 wool fabrics and 10 wool blend fabrics) and its contribution to subjective sensory evaluation were investigated. In order to quantify the length and distribution of surface fibers, image analysis and wavelet transform technique were introduced. Instant warm-cool feeling of touch, Q$\_$max/, and contact area were also measured and related to the quantified surface fibers. To figure out the effect of surface characteristics on sensory evaluation, human sensory responses to three adjectives which represent surface characteristics and warm-cool feeling of touch were obtained and analyzed. The relationship between the quantified surface fibers assessed by wavelet energy and both warm-cool reeling of touch, Qmax, and human sensory response were discussed.

• 한국생활과학회지
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• 제21권2호
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• 감성과학
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• 제4권1호
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• pp.43-51
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• 2001

When consumer evaluates a product, every aspec of the product affects the evaluation. Human uses at least five sensory organs for the evaluation. Multi-sensory or multi-modal design tries to add auditory and olfactory factors to the traditional visual-centered design. For the multi-modal design, it is essential to understand relationships between combined sensory stimuli and human sensibility. Information between simple sensory stimulus and human sensibility is pre-requisite to combine multi-modal stimuli. This study investigated human sensibility against 8 colors and 30 sounds, presented independently. The combined stimuli of color and sound were made based on the sensibility generated by each stimulus. Human sensibility generated by the combined stimuli of color and sound were made based on the sensibility generated by each stimulus. Human sensibility generated by the combined stimuli was investigated with 20 female subjects. For combined stimuli that generated the same kind of sensibility respectively, generated sensibility was same but strength was diminished. For combined stimuli that generated the different sensibilities respectively, subjects showed neutral sensibility or no special sensibilities. Sensibilities to the same stimuli also showed difference depending on personal background of the subjects.

• 대한인간공학회지
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• 제12권2호
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 1993년도 추계학술대회논문집
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• pp.113-123
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• 1993

In a sensory evaluation, the data obtained by a result of evaluation have a wide dispersion and fuzziness because human sense organ is used as a means of measuring sensation instead of measuring instruments. These dispersion and fuzziness are caused by all kinds of time error and have a great influence on a sensory evaluation, but most of previous papers don't deal with these time errors. In this study, a comparative judgement capacity of an evaluator is discriminated by means of the eigen-structure analysis on the premise that evaluation value of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation

• 동아시아식생활학회지
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• 제22권2호
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• 식품과학과 산업
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• 제52권1호
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• 한국생활과학회지
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• 제8권2호
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• pp.289-299
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• 1999

The purpose of this study was to develop slacks pattern for obesity women through comparing the flat pattern with the draping pattern. The results were as follows: 1. In the result of the comparative investigation on pattern and sensory evaluation, it was found that the draping pattern had better comfort and appearance. Especially, as the lower part of the body is more obese and the expansion ratio of the body is higher, the draping pattern was superior to the flat pattern in the sensory evaluation. 2. In the result of sensory evaluation, it was found that the proper ease of total crotch length was $2{\sim}3%$ of actual total crotch length.

• 한국가정과학회지
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• 제3권2호
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• pp.90-100
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• 2000

Statistical reliability in the sensory evaluation measures the agreement of judgements for several observers. Kendall's coefficient of concordance for multiple rankings. and coefficient of consistence and coefficient of agreement for paired comparisons are frequently used as the standard reliability measures. The main idea and the computational formula of these coefficients in various situations are explained in detail with some real (cloth designing) examples. Moreover a user-friendly computer program called as MultPair is introduced. We expect that this expository paper and the computer program give a practical help to the researchers who use the sensory evaluation techniques.

• 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.