• 한국생활과학회지
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• 제12권1호
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• pp.53-61
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• 2003

The purpose of this study was to compare the flat pattern with the draping pattern for the jacket. The results of this study were as follows: 1) According to the sensory evaluation for the movement, P2 flat pattern was more comfortable than the draping pattern at 88-94(N)-160 (77size). 2) The sensory evaluation was applied to evaluate the draping pattern was superior to the flat pattern for the collar at 82-90(N)-160(55size), 85-92(N)-160(66size) and 88-94(N)-160(77size). 3) The draping pattern was superior to the flat pattern in the sensory evaluation for the front and back. 4) Lee Hyung-Suck's flat pattern (P1) was better in appearance than the P2 and the draping pattern (P3) for the side sensory evaluation at 82-90(N)-160(55size) and 85-92(N)-160(66size).

• 한국가정과학회지
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• 제7권1호
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• pp.21-31
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• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.

• 한국연초학회지
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• 제27권1호
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• pp.134-140
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• 2005

The purpose of this study was the discrimination of different tobacco types by the E-Nose/tongue and the analysis of what human sensory attributes are correlated with e-instrument's sensors. Samples were made from five groups of Korean domestic tobacco leaves, aged burley and not aged, aged flue-cured and not aged and blending types of the four. Instrumental tests were conducted to discriminate characteristics among different tobacco samples by the E-Nose and the E-Tongue. Sensory attributes of tobacco tastes were impact, irritation, bitterness, hay-like, tobacco taste, smoke volume, smoke pungent and mouth cleanness. STATISTICA software was used to analyze correlation between the human sensory data and the raw data of e-instruments. Discrimination analysis can be achieved using principal components analysis (PCA) and discriminant factorial analysis(DFA). As a result, impact, bitterness, irritation, smoke volume and smoke pungent of human sensory attributes were correlated with data from the several clustered E-Nose sensors(p < 0.10). And bitterness, irritation, and smoke pungent of human sensory attributes were correlated with data from the E-Tongue sensors(p < 0.10). PCA plot by the E-Nose shows that aged tobacco and not aged were discriminated and DFA plot shows that three groups(aged burley, not aged burley and flue-cured) were discriminated. PCA plot by the E- Tongue shows that flue-cured tobacco was separated from burley. Our results indicated that the e-instruments are sensitive enough to distinguish among tobacco types and their several sensors are reacted to the human sensory attributes.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.1-12
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• 2003

Instead of sensory evaluation, we designed an evaluation method of the setting function of hairstyling products, based on an original theory focusing on changes in bending stress observed when a load with continuous bending is applied to human hair. Specifically, we developed a device to measure bending stress to quickly and objectively evaluate the condition of human hair, particularly its dynamic properties such as the setting function, following the application of hairstyling products. This device generates a load with continuous bending while applying a pendulum motion to a hair tress, one end of which is anchored. The setting function and holding power of resins of various molecular weight and ionic properties were evaluated using this device. The results demonstrated a close correlation with those obtained by experts' sensory evaluation. The evaluation results of bending stress and holding rate confirmed that the combined use of two different resins could improve the function of setting preparations. Evaluation using this device was able to substitute for sensory evaluation, and offers quick objective evaluation and detection of changes in the holding power of hairstyling products over time. We conclude that evaluation using this device is a promising new method.

• 한국생활과학회지
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• 제19권3호
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

• 한국식품조리과학회지
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• 제24권5호
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• 한국생활과학회지
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• 제22권6호
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• pp.673-686
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• 2013

The purpose of this study is to identify consumer needs and sensory evaluation of jacquard fabrics for blind using low melting polyester. Ten kinds of jacquard fabric used for this study were developed. Developed jacquard fabrics were assessed subjectively by 164 consumers using 7-point scale of 22 consumer needs and 43 sensory descriptors. The results were briefly summarized as follows: the most important parameter to choose fabric for blind was 'Easy-use' and the other parameters are 'Lightproof', 'UV-protect', 'Design', 'Price', 'Color', 'Insulation', 'Easy-care'. The image sensibility of jacquard fabrics was explained by six factors: feminine, active, modern, traditional, pure, cozy. Higher preference was found in jacquard fabrics of clear, natural, luxurious, simple, feminine, young, cozy, graceful image. The preference was predicted 38.2% with feminine, modern, pure, cozy, traditional factors. Correlation coefficient between image sensibility factor 1 and preference was 0.437. The 3 factors (feminine, modern, pure)were selected as significant image sensibility affecting preference.

• 한국가정과학회지
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• 제7권1호
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• pp.43-50
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• 2004

The purpose of this study is to reach silk protein added in differing amounts to Jeolpyon, Korean traditional rice cake, using rice powder as its primary material, estimation of the micro organism quality, physicochemical property, sensory evaluation and the property of storage period (20${pm} 5 ^{\circ}C$). In the physicochemical property, the content of proximate composition of rice powder was measured as 38.11% of moisture, 56.62% of total sugar, 5.11% of crude protein, 0.52% of crude lipid, 0.25% of ash. And the raw material of silk protein was measured as 6.61% of moisture, 91.22% of crude protein, 6.41% of crude lipid and 0.75% of ash. The pH of raw material for rice powder and silk protein Jeolpyon showed mild acidity as 6.41 and 6.23, respectively. In rice powder and silk protein, total free sugar contents was 0.89% and 0.02%, and total amino acids contents was 4.28% and 52.21 %, respectively. For sensory evaluation. color, taste, softness and adhesiveness were significantly acceptable in control and adding 1 % silk protein. Control and samples added 1$\sim$3% silk protein had high sensory score color in overall acceptance. In conclusion. Jeolpyon can be manufactured with nutritious Jeolpyon by adding silk protein.

• 한국식품조리과학회지
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• 제21권5호
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• pp.585-590
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• 2005

The purpose of this study was to investigate the effects of oriental medicinal plant extracts added to chocolates on the moisture content, color, radical scavenging activity and sensory characteristics. The oriental medicinal plant extracts were added at a weight percentage of 0, 4 and 8%. As the ratio of the extracts in the chocolates increased, the moisture content, color, and radical scavenging activity increased. In sensory evaluation, significant differences (p<0.05) were shown in taste, bitterness, and overall acceptability depending on the addition of oriental medicinal plant extracts but there were no significant differences in chocolate aroma and texture.

• 한국축산식품학회지
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• 제30권4호
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.