• The Korean Journal of Food & Health Convergence
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• v.6 no.5
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• pp.11-17
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• 2020

This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through this study, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it. The ingredients for the Ssanghwa tea were washed under running water, then dehydrated and put in a pot as 2L of purified water. Ssangwha tea were heated at 100℃ for 10 minutes, then lowered the temperature to 75℃ and boiled down to 200 ml for 110 minutes. This study evaluated sensory characteristics of four types of commercial products and the five types manufactured by the description analysis. Quantitative analysis of the commercial Ssanghwa tea showed significant differences between samples in seven of the total 13 sensory characteristics except OG(Smell of grass), OC(Oriental medicine smell), TG(Umami), RT(Thick), RC(Rough) and RS(Tub-Tub) (p<0.05). In particular, differences between samples were evident in CT(Transmittance), CB(Brownness), TW(Sweet taste) and TB(Bitter) (p<0.001), which appeared to be the main differentiated features of appearance, aroma and taste for commercial Ssanghwa tea. This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it.

• The Journal of Pediatrics of Korean Medicine
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• v.21 no.3
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• pp.11-19
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• 2007

Objective Medication is one the most important things in treatment for children, but prescribing traditional herbal medicine for them is very difficult. Therefore, we made 4 new forms of oriental herbal medicine that has a better taste, smell, and color. These new forms also have a texture that make medicine easier to chew. Methods We made up a question of 20 children visiting $\bigcirc\;\bigcirc$ university hospital. Results and Conclusions 1. Children preferred liquid or pill type of herbal medicine. 2. The preference sensory test of the traditional medicine and new form of medicine had not much difference. 3. On the test for preferences, it resulted as they liked the 4th form of new medicine which was with little bit more of sweet and sour taste, and the 3rdformwithnewcolors. 4. They hated traditional herbal medicine of the taste, smell, color, sensation of texture of material.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.405-410
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• 1989

The sensory quality describing terms of Takju were surveyed by questionair and classified according to the sensory characteristics. The effects of thermal treatment for the pasteurization of Takju on the sensory quality were tested and statistically evaluated. The important sensory quality attributes of Takju were white, gray, and yellow for color, acidic and yeasty for smell, sour, astringent, bitter and sweet for taste and gritty, viscous and carbonated for mouthfeel. The organoleptic properties of grayness, yeasty and cooked smell, astringent and bitter taste and thickness increased, while sourness, sweetness, yellowness, grittiness and carbonated feel decreased by the pasteurization treatments, heating $82^{\circ}C$, $93^{\circ}C$ or $135^{\circ}C$ for 9 seconds. These changes coincided with the overall reductions in the preference scores of pasteurized Takju. The degree of sensory quality deterioration appeared to be affected to some extent by the heating temperature.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Food Science and Preservation
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• v.6 no.4
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• pp.456-462
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• 1999

The radish juice inoculated with mixed culture of Leuconostoc mesenteroides and Lactobacillus brevis was fermented and stored. Radish juice was heat-treated for 30 min at 65$^{\circ}C$ and 15 min at 80$^{\circ}C$, and stored for 8 weeks at 25$^{\circ}C$, 15$^{\circ}C$, and 5$^{\circ}C$, respectively. When the radish juice was heat-treated, any bacteria were not detected and any quality changes were not occured. On the other hand non-heated radish Juice, pH was decreased and acidity was increased during storage. The turbidity of the heat-treated radish juice was higher than that of the non-heated juice when it stored at 5'E. From the sensory evaluation, the pasteurization condition of 15 min at 80$^{\circ}C$ was not appropriate because the fresh smell of Dongchimi was decreased and the cooked smell was increased. The radish juice stored at 5$^{\circ}C$ without heat-treatment was evaluated to have the best quality. The storage period of the non-heated radish juice was shown to be extended over 8 weeks at 5$^{\circ}C$.

• The Research Journal of the Costume Culture
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• v.26 no.6
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• pp.1015-1027
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• 2018

In the retail environment where online-shopping malls are growing, offline store are find it difficult to survive simply by selling their products. As a result, offline retailers are trying to find unique services that are appealing to their customers. In such a market environment, marketing strategies that stimulate the five senses other than the sight can be an alternative. Therefore, this research is aimed at observing the effect of the senses on emotion and purchase intention in a fashion retail context. A two by two experimental design (existence vs non-existence of scent x existence vs. nonexistence of eating chocolate) between subjects was used. A total of 120 participants were randomly assigned to the four situations, and they were asked to complete the questionnaires about emotion and purchase intention. The survey data were statistically analyzed using SPSS 23.0, and results are as follows. After a two-way ANOVA, we observed a statistically significant effect of the scent service on pleasure and purchase intention the sweet offering service on purchase intention. Moreover, when scents service and sweet offering service were provided at the same time, the highest purchase intention was obtained among other services. In addition, we studied the effects of emotions on purchase intentions, and the pleasant emotions resulting from the services have a positive effect of on purchase intentions.

• Science of Emotion and Sensibility
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• v.23 no.4
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• pp.73-92
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• 2020

This article addresses the possibility of developing a new art appreciation method using olfaction, which was not previously considered an important sense in expanding the cultural enjoyment of visually impaired people. The human olfactory system is a faculty that is not considered very important in modern society; however, this is due to cultural factors, and from a biological point of view, the human sense of smell has sufficient potential for practical application. In this study, it is assumed that when various types of scent are perceived through this sense of smell, each has its own unconscious relation to color and concept, which researchers have termed "color directivity" and "concept directivity." Through experiments, the researchers found that some specific scents have color directivity and concept directivity, and in using these scents, they succeeded in delivering information about colors used in artworks to the visually impaired. Based on this study, we hope to continue our research on the use of color-concept directional scents that can convey the brightness and saturation of colors and more diverse hues.

• Journal of Physiology & Pathology in Korean Medicine
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• v.34 no.6
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• pp.309-318
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• 2020

Besides respiratory infection, COVID-19 has many neurological symptoms not only loss of smell and taste but also fatigue and brain fog. But it is a challenge to treat the neurological symptoms especially of anosmia and ageusia. In order to search for the therapeutic methods, the geographical diversity and pathological mechanisms of the COVID-19 and two symptoms were investigated from the latest clinical studies. Because the environmental conditions of the monsoon climate zone of East Asia and the Mediterranean and Oceanic climate zone of Italy, Britain, United States and tropical Brazil are different, each of diverse etiology and internal milieu should be considered differently in the treatment. SARS-CoV-2 exhibits the dampness-like characteristics and the olfactory and gustatory disorders are particularly more common than other flu or cold. and it tends to show features of damaging the lung qi of olfaction and heart-spleen qi of gustation. The mechanisms of olfactory and gustatory loss are various according to precursory, inflammatory, non-inflammatory and sequelar forms, so the therapeutic method should be designed for each period and pathology. If the process of inflammation arises from nasal and respiratory, olfactory epithelium to the central nervous structure by way of blood brain barrier, the treatment should be corresponded with the stage and depth of pathogen place. And if the olfactory loss is asymptomatic or in the initial stage, it can be applied intranasal topical scent therapy to relieve temporary locking of qi movement, but maybe also used in parallel together with herbs of relieving dampness toxin latent in the lung parenchyma.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.4
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• pp.39-50
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• 2022

Purpose: Odor generated in traditional markets causes discomfort, hindering the pleasant life of residents, and complaints of odors are steadily increasing every year. Odor is defined as a smell that stimulates a person's sense of smell by stimulating hydrogen sulfide, mercaptans, amines, and other irritating gaseous substances. Research design, data and methodology: It is not easy to grasp and manage the current status of the odor analysis of living odors such as traditional markets. Seongnam City has an advanced new town of Bundang and Pangyo, while old cities such as Sujeong-gu are relatively underdeveloped. Results: As a result, the gap between the old city center and the new city center widens, so it is urgent to develop a balanced development. Based on this, the market of Seongnam-si is divided into the old city center and the new city center, and the odor complaint in the traditional market is analyzed to find a solution. A survey was conducted to understand the current status of odor management in the Seongnam-si market and the odor felt by users. Moran Market, Seongnam Jungang Market, and Kumho Market and Dolphin Market, located in the new city center, were selected as targets. The items of the survey consisted of the frequency and cause of the odor, the current status of market management, matters that need improvement, and efforts to resolve the odor. Conclusions: Therefore, this study aims to help citizens feel better about odor environment in places where odor standards are exceeded or complaints occur frequently, and to help local governments and market merchants establish more efficient and useful development plans.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.9-15
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• 2000

This study was conducted to investigate the antimicrobial activity of grapefruit extracts and polylysine mixture against food-borne pathogens. The mixture was showed a potent and quick antibacterial activity for 5 major bacteria causing food poisoning i.e. Escherichia coli, Escherichia coli O-157, Salmonella typhi, Staphylococcus aureus, Vibrio cholerae. The antibacterial effect of the mixture on the ordinary bacteria inhibiting on the surface of lettuce was lasted even 6 hrs after the treatment, however the mixture was non-effective on the color, smell and taste of lettuce. The treatment with 10% mixture solution of the foods such as fish, meat, rice and bread suppressed the growth of the bacteria and kept the foods more freshly than the untreated foods.