• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.184-189
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• 2000

This study was conducted to develop the objective evaluation method for tobacco smoke. The evaluation was carried out by using the data of cut or blended tobacco components, smoke components, electric nose system (ENS), and sensory test. By using the statistical methods, such as cluster analysis, discriminant analysis, factor analysis, correlation analysis, and multiple regression analysis, the relationship among the data of tobacco, smoke, ENS, and sensory evaluation was studied. By the results of cluster analysis, the data from smoke analysis by GC and ENS were able to select the difference of tobacco leaf characteristics. As the results of discriminant analysis, grouping by the components of tobacco leaves and smoke was possible and the results of GC analysis of smoke could be used for discrimination of tobacco leaves. In the results of factor analysis, nicotine, tar, CO, puff No and pH in the smoke were the factors effecting on the tobacco leaf characteristics. From the correlation analysis, aroma, taste, irritation, and smoke volume of sensory test had high relation to tar, p-cresol threonolatone, levoglucosane, and quinic acid- ${\gamma}$ -lactone of smoke. The ENS data showed high efficiency for discriminant analysis and cluster analysis, but it was not good for factor analysis, and correlation analysis. It was possible to estimate tobacco leaves and their blending characteristics by the analytical data of tobacco leaves, smoke, ENS, and sensory test results. By the multiple regression analysis, some correlation among selected chemical components and sensory evaluation were found. This study strongly indicated that the some chemical analysis data was available for the objective evaluation of tobacco sensory attributes.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.27 no.3
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• pp.250-257
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• 2001

Sensory dysfunction following the injury of the inferior alveolar nerve requires objective examination to get a reproducible data and to provide necessary treatment. This study was designed to evaluate if the SEP(somatosensory evoked potentials) of the mental nerve can be used as an objective method for the diagnosis of nerve injury and sensory disturbances. The subjects were nineteen patients ($37.4{\pm}11.3$ years old) who had been suffered from sensory disturbance of the unilateral lower lip and mental region for over 6 months after the inferior alveolar nerve injuries confirmed by the microsurgical explorations. The clinical neurosensory tests as SLTD(static light touch discrimination), MDD(moving direction discrimination), 2PD(two point discrimination), PPN(pin prick nociception) and accompanied pain were preceded to electro-physiologic examinations as SEP. The score of sensory dysfunction (sum score of all sensory tests) ranged from 0 to 8 were compared to the latency differences of the mental nerve SEPs. The correlation between clinical sensory scores and SEPs were tested by Spearman nonparametric rank correlation analysis, the differences in SEP latency by Kruskal-Wallis test and the latency differences according to PPN and accompanied pain by Mann-Whitney U test. This study resulted that the difference of the latencies between normal side and affected side was $2.22{\pm}2.46$ msec and correlated significantly with the neurosensory dysfunction scores (p=0.0001). Conclusively, the somatosensory evoked potentials of the mental nerve can be a useful diagnostic method to evaluate the inferior alveolar nerve injuries and the change of sensory dysfunction to be reproduced as an objective assessment.

• Journal of Fashion Business
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• v.24 no.4
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• pp.117-129
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• 2020

Just as the name 'aesthetics' implies, the meaning of 'aisthesis' or 'sense' in Greek, is perceived as an important element in modern social design. Gilles Deleuze emphasized sensory expression over the rational side of the body, and argued for sensory theory, which is the theory of how painting produces new senses. The purpose of this study was to theoretically examine the sensory theory of Deleuze, which has given new value to the senses, apply it to analyze the body expression method shown in the Iris van Herpen collection, and derive its aesthetic characteristics. In his sensory theory, Deleuze argued that the senses can be expressed by the embodiment of force and rhythm, and one can only create art through the senses. To develop one's philosophical logic through Bacon's painting, we divided it into Hysteria, Cops sans organs, Diagram, Becoming, and Paired figures. Based on these analyses, the visualization of the senses in Iris van Herpen fashion resulted in hysteria, organ-free body, diagrams, and heterogeneity combinations. Analysis of the method of expression revealed rhythmicity, atypicality, scalability, and reproducibility as expression characteristics. Applying Deleuze's sensory theory to access experimental Iris van Herpen's fashion could confirm that there was an open system's accessibility. Deleuze's sensory theory, which has given a new value to the senses, will further help to understand modern fashion design in a wide and diverse way and discover the intrinsic value within it.

• Journal of The Korean Society of Integrative Medicine
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• v.8 no.4
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• pp.265-275
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• 2020

Purpose : In this study, we would like to apply oral sensory play therapy program to children with cerebral palsy who have sensitive oral senses to find out the effect on oral sensory ability, oral function, performance ability and sociality. Methods : The subjects of this study were 20 children diagnosed with cerebral palsy, and 10 experimental groups and 10 control groups. Oral sensory play therapy programs, including oral sensory programs, were conducted in the experimental group, while only oral sensory programs were conducted in the control group. Oral Sensory Treatment Level was used to identify the sensory profile and the overall oral function of the oral function was used, and the performance and satisfaction of Canadian occupational performance measure (COPM) were examined to find out the performance of the work, and social skills were examined for social skills (SMS). Results : The level of oral sensory treatment, overall oral function, work performance and sociality all increased significantly in the experimental group, but the oral sense and oral function in the control group were significantly increased, but not significantly in the case of work performance and sociality. Conclusion : Through this study, we confirmed that oral sensory play therapy program is an effective arbitration method for oral sensation, oral function, work performance and social enhancement of children with cerebral palsy. Based on the results of this study, the study of arbitration protocols for children with cerebral palsy with oral sensory problems will have to be more active.

• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.1-14
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• 2020

Objective : This study presents guidelines for setting up a sensory integration room by applying the Delphi method. Methods : The Delphi method was applied in a survey of 22 expert panels asked to review sensory integration therapy from May to June 2020 to collect expert opinions. The survey was conducted in two rounds. The first round involved the collection of opinions based on prior research that used a total of 40 assessment tools, 23 closed questions about treatment tools, and 10 questions about the physical environment. Based on the results of the first round, the second was conducted using a process of item deletion and modification. Results : A total of 59 items were selected in the first round of the survey. In the second the contents of these 59 items were analyzed: each item scored .42 or higher, so no items were deleted. The stability of the survey was also calculated and found to be less than 0.5, so no further testing was required. The average content feasibility ratio of the final Delphi survey was .92, stability .15, convergence .36, and consensus .80, showing high agreement. Conclusion : This study is expected to help institutions and clinical therapists who want to create a sensory integration therapy room in their facilities by examining the physical environment, treatment tools, and evaluation tools used in sensory integration therapy rooms and understanding the views on such environments obtained from the clinical site to sensory integration therapists.

• Food Science and Industry
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• v.52 no.1
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• pp.20-31
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• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• Journal of Radiation Industry
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• v.6 no.4
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• pp.311-316
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• 2012

The purpose of this study was to compare the sensory effects of different culinary methods such as electric pan cooking and charcoal roasting on gamma irradiated ready-to-eat chicken at 10 kGy. Evlauation of sensory properties were measured by estimating the organoleptic characteristics and physicochemical properties (TBARS, hardness and color different matters). The results showed that gamma irradiation after charcoal-roasting could more effectively moderate the decrease of sensory qualities and reduce off-flavor of ready-to-eat chicken than gamma irradiation after following electric pan cooking. These results suggest that gamma irradiation after charcoal broiling can be an effective culinary method for the preparation of ready-to-eat chicken.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.