• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.28 no.1
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• pp.53-60
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• 2002

Neurosensory dysfunction of the injured inferior alveolarnerve(IAN) is a common and distrssing consequence of traumatic or iatrogenic injury. Conventional neurosensory testing has been used to detect and monitor sensory impairments of the injured IAN. However, these tests had low reliability and are not qualitative at best because they are based on solely on the patient's subjective assesment of symptoms. Consequently, there is need for more reliable, sensitive, and objective test measures to document and to monitor sensory dysfunction of the trigeminal nerve. This study was to investigate DITI's (digital infrared thermographic imaging) potential as a diagnostic alternative for evaluating of the nerve injures and sensory disturbance. Subjects were 30 patients who had been referred to Ewha Medical Center due to sensory disturbance of the lower lip and chin followed after unobserved inferior alveolar nerve injuries. The patients were examined by clinical neurosensory tests as SLTD (static light touch discrimination), MDD (moving direction discrimination), PPN (pin prick nociception) and DITI (digital infrared thermographic imaging). The correlation between clinical sensory dysfunction scores(Sum of SLTD, MDD, PPN, NP, Tinel sign) and DITI were tested by Spearman nonparametric rank correlation anaylsis & Kruskal-Wallis test, Wilcoxon 2-sample test. This study resulted in as follows; (1) The difference of thermal difference between normal side and affected side was as ${\Delta}-3.2{\pm}0.13$. (2) The DITI differences of the subjects presenting dysesthesia of the lip and chin were correlated significantly with the neurosensory dysfunction scores(r=0.419, p=0.021)and SLTD (r=0.429, p<0.05). (3) The MDD, PPN, NP, Tinel sign, duration, gender were not correlated with DITI(p> 0.05). Therefore, the DITI(digital infrared thermographic imaging) can be an option of the useful objective diagnostic methods to evaluate the injured inferior alveolar nerve and sensory dysfunction of trigerminal nerve.

• 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 Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• The Journal of Korean Academy of Sensory Integration
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• v.10 no.1
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• pp.1-10
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• 2012

Objective : The purpose of this study was to investigate the effects of group sensory integrative intervention on the sensory integration dysfunction children's social interaction with peer and therapist Methods : The subjects were three children aged between 3 and 5 with sensory integration disorder. Each Child participated in 15 sessions of group sensory integrative intervention. The based on the observation list of the children's social interaction behavior, the children's interactions with the peers and therapist are measured. One group pretest-posttest design was used to verify the effect of group sensory integrative intervention. The difference between before and after the sensory integration group program in the observation list of the children's social interaction behavior were tested by the Wilcoxon matched-pair signed rank test. Results : The average scores of the observation list of the children's social interaction behavior was increased after the group sensory integrative intervention. However, there is no significant difference in the social interactions between data of pre-intervention and the one of post-intervention. Conclusion : The results suggest a possibility of that the group sensory integrative intervention may affect social interactions. Future research should supplement limitations of this study regarding the short period of the experiment and there must be several evaluation standard to show norm data.

• Journal of the Korean Society of Physical Medicine
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• v.6 no.1
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• pp.93-101
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• 2011

Purpose : The purpose of this study was to investigate the effects of maximum muscle activation of lower extremity of facility dwelled elderly Hansen's disease after isometric trunk exercise for 12weeks. Methods:18 elderly Hansen's disease who isometric trunk exercise for 12weeks were recruited for this study. They were instructed to perform maximum muscle activation of lower extremity after exercise. and the subjects were divided into normal sensory group, sensory loss in left foot group, sensory loss in right foot group and sensory loss in both feet group, according to the sensory condition ability on their soles. Results : After exercise, Hamstring muscle increased significantly (p<.05), and activation of the rectus femoris muscle decreased with a significance (p<05). In terms of Post-hoc test for examining the difference in MVIC according to sensory condition, there was significant difference in the normal sensory group, sensory loss in right and left foot group of left hamstring muscle before the exercise(p=.01) and the normal sensory group, sensory loss in both feet group of right hamstring muscle before the exercise(p=.04). Conclusion : These results indicate that the maximum muscle activation was changed after isometric trunk exercise. it could be improved maximum muscle activation of lower extremity muscle after the exercise although there was sensory loss.

• Food Science and Industry
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• v.52 no.1
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• pp.11-19
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• 2019

Various sensory technologies have been used at different stages of product development. In this paper, the examples of sensory studies in teas and cosmetics were shown, and these could help to increase the contribution of sensory sciences to the development of products in the industry. In classical approach, descriptive analysis with trained panel and consumer acceptability test are very important to identify the sensorycharacteristicsthatdriveconsumeracceptability of products. Recently, some quick and easy sensory evaluation methods were introduced such as CATA (check-all-that-apply), sorting, and $Napping^{(R)}$, etc. to gather information about consumers' perception of the sensory characteristics of products. Although there are many sensory methodologies available in the product development phase, the most important thing is that these have to be correctly selected and designed for target consumers, products, and research purposes in order to develop a successful product.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.271-278
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• 2004

As an attempt to develop new functional beverages for breakfast, sweet potato based beverages were prepared with hydrolyzed sweet potato, potato, and carrot products (sample : water = 1 : 1), and their chemical and sensory properties were evaluated. The content of reducing sugar and soluble solid of the sweet potato, potato, and carrot increased with enzyme treatment, while their viscosity decreased without significant change of color. The hunter color test showed that the beverages with 10％ carrot content were high in redness leading to a decrease in their acceptability for sensory evaluation. The sensory score of the mixture containing 5％ carrot was good, but beverage with 0％ carrot reduced the sensory properties. The results showed that the final ratio of sweet potato to potato to carrot for the new functional beverage was 5 : 4.5 : 0.5. The pH of the beverage was adjusted to 5.0, 4.5, and 4.0 using an organic acid mixture. In the sensory test of the new functional beverage, the best sensory score(color, taste, smell, and texture) was the mixture of sweet potato : potato : carrot equaling 5 : 4.5 : 0.5 with a pH of 4.5.

• Journal of Korean Academy of Nursing
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• v.31 no.4
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• pp.703-711
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• 2001

Purpose: The purpose of this study was to examine the effects of sensory stimulation on premature infants. Method: Thirty three premature infants admitted to NICU of D University Hospital in C city were randomly assigned in two groups (Experimental group: 16, Control group:17). For the experimental group, tactile and kinesthetic stimulation developed by Dr. Field was applied 2 times a day for 10 days. Behavioral state was measured using the Anderson Behavioral State Scale (ABSS). Heart rate, respiration, and oxygen saturation were obtained for each infant before and after sensory stimulation. Hypothesis testing was done using the $\chi$$^2$- test, student t-test, and repeated measures of ANOVA. Result: Hypothesis 1: There was a significant difference in the daily body weight gain between experimental and control group (F= 40.77, p= .0001). Hypothesis 2: There was a significant difference in the frequency of 'inactive awake state' between two groups ($\chi$$^2$= 39.778, p= .001). Hypothesis 3: There were significant differences in the mean of heart rate and $O_2$saturation between two groups (t= -2.174, p= .037; t= 3.080, p= .005). However, there was no significant difference in the mean of respiration rate between two groups (t= -1.966, p= .581). Conclusion: The effectiveness of a sensory stimulation on weight gain and behavioral state in premature infants was supported. Further study is recommended to develop a sensory stimulation method as an independent nursing intervention for premature infant.

• Food Engineering Progress
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• v.14 no.3
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• pp.271-276
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• 2010

Strawberry powder was incorporated into Baikseolgi by substituting the non-glutinous rice flour in the range of 0-8% based on the total weight of the non-glutinous rice flour and the effects on physicochemical and sensory properties were investigated. pH decreased significantly with the higher amount of strawberry powder in the formulation whereas titratable acidity showed a reverse trend (p<0.05). Moisture content also decreased significantly with the increasing amount of strawberry. Lightness ($L^{*}$-value) decreased significantly with higher strawberry powder concentration, indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness ($a^{*}$-value) and yellowness ($b^{*}$-value), on the other hand, increased significantly with the substitution of strawberry powders up to 8% (p<0.05). Increases in strawberry powder concentration up to 8% in the Baikseolgi formulation significantly increased the intensities of sensory color, flavor, and taste attributes; on the other hand, the intensities of sensory moistness and chewiness decreased significantly (p<0.05). Results from the consumer test revealed that control received the highest acceptability scores in all attributes but 4% sample also obtained the competitive scores. Finally, Pearson correlation analysis revealed several very highly significant linear correlation between the means used to access physicochemical, sensory properties, and consumer preferences.