• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.77-84
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• 1996

For the purpose of utilizing aspartame as sweetener of kimchi, the kimchi containing 0.01 to 0.08% aspartame was investigated by measuring pH, acidity, texture, color, sensory evaluation test during fermentation of 250days at 1$0^{\circ}C$, The pH of kimchi added aspartame was a little higher than that of control. The Hunter L-value of kimchi containing 0.01 to 0.04% aspartame was higher than that of control, and "a" and "b" values were also high in 0.06 to 0.08% and 0.01 to 0.08% treatments, respectively. The sweet taste and overall taste of kimchi containing 0.02% were suitable. In spite of the decrease of sweetener's degree by decomposition of aspartame during fermentation, the edible period of the kimchi by decrease of sour taste was also extended.e was also extended.

• Journal of Convergence for Information Technology
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• v.9 no.8
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• pp.164-169
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• 2019

This study was examined that natural seasoning is related to health care and disease prevention through oriental medicinal theory. A typical oriental medicinal theory is the princeple of win-win cooperation between Yin-Yang and Five elements, the old belief is that our body moves in harmony with Yin-Yang and Five elements. From the records traditional books and papers, we would look at the affinity and nutritional relationship between Five taste(Sweet, Salt, Sour, Bitter, Heat and Spicy) and the body with "Sesame" Therefore, several type of Sesame which is represented by natural seasoning, through intake of Five taste because of body affinity, is expected to prolong health life span.

• Molecules and Cells
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• v.44 no.12
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• pp.900-910
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• 2021

Sour is one of the fundamental taste modalities that enable taste perception in animals. Chemoreceptors embedded in taste organs are pivotal to discriminate between different chemicals to ensure survival. Animals generally prefer slightly acidic food and avoid highly acidic alternatives. We recently proposed that all acids are aversive at high concentrations, a response that is mediated by low pH as well as specific anions in Drosophila melanogaster. Particularly, some carboxylic acids such as glycolic acid, citric acid, and lactic acid are highly attractive to Drosophila compared with acetic acid. The present study determined that attractive carboxylic acids were mediated by broadly expressed Ir25a and Ir76b, as demonstrated by a candidate mutant library screen. The mutant deficits were completely recovered via wild-type cDNA expression in sweet-sensing gustatory receptor neurons. Furthermore, sweet gustatory receptors such as Gr5a, Gr61a, and Gr64a-f modulate attractive responses. These genetic defects were confirmed using binary food choice assays as well as electrophysiology in the labellum. Taken together, our findings demonstrate that at least two different kinds of receptors are required to discriminate attractive carboxylic acids from other acids.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Herbal Formula Science
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• v.16 no.1
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• pp.29-38
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• 2008

Background and Objectives : There are four kinds of formulas for invigorating the kidney to cure its asthenic syndrome based on the types of preparation formulas : Boshintang, Boshinhwan, Boshinsan, and Boshingaeng. There are 16 kinds of Boshintang, 28 kinds of Boshinhwan, 3 kinds of Boshinsan, and one kind of Boshingaeng. Combination of herbal medicines, carried out in formulas for invigorating the kidney, consists of various kinds depending on medical scientists' personal experience in medical treatment without any general principles, which makes it difficult to apply it to clinical use. The objectives of this study lie in theoretical establishment of Boshintang for curing the asthenic syndrome of kidney through analyzing the component medicines and combination principles of Hyeongok's Boshintang, and furthermore, maximizing the clinical use of Boshintang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Boshintang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$Yellow Emperor's Canon of Internal Medicine${\lrcorner}$ , the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Boshintang is an even prescription, composed of 6 kinds of ingredients : No.1 Fructus Lycii (3don;11.25g), No.2 Radix Polygoni Multiflori (1don:3.75g), No.3 Sarcucarpium Corni (1don), No.4 Fructus Schisandrae (1don), No.5 Rhizoma Anemarrhenae (5poon: 1.875g), and No.6 Cortex Phellodendri (5poon) Results : There are three methods for curing the asthenic syndrome of kidney according to the five elements doctrine : invigorating the kidney, invigorating the lung and purging the spleen. First, if you suffer from the asthenic syndrome of the kidney, you need to invigorate your kidney. There are two available methods, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each imply the bitter taste and the cold property invigorate the kidney. In the case of taste invigoration, two herbal medicines with bitter taste, Fructus Lycii and Radix Polygoni Multiflori, are combined into the principal and assistant herbal medicine, respectively. For property invigoration, two herbal medicines with the cold property, Rhizoma Anemarrhenae and Cortex Phellodendri, are combined into adjuvant herbal medicines. Secondly, if you suffer from the asthenic syndrome of the kidney, you need to invigorate your lung which is mother in the mother-child relationship in inter-promotion among the five elements. There are two methods to invigorate the lung, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each mean the sour taste and the cool property invigorate the lung. Therefore, it is important to use sour herbal medicines for taste invigoration and cool ones for property invigoration. Both bitter and cool herbal medicines, Rhizoma Anemarrhenae and Cortex Phellodendri, are combined into adjuvant herbal medicines. Lastly, if you suffer from the asthenic syndrome of the kidney, you need to purge your spleen which is an element being surpassed in the relationship between the elements surpassed and ones not surpassed in inter-restraint among the five elements. There are two methods to purge the spleen, which include taste and property purgation according to the theory for properties and tastes of herbal medicines. Taste purgation means to purge the spleen with bitter taste and property purgation to purge the spleen with cool property. Therefore, it is important to use bitter herbal medicines for taste purgation and cool ones for property purgation. Both bitter and cool herbal medicines, Rhizome Anemarrhenae and Cortex Phellodendri. were combined to purge the spleen and invigorate the kidney. In addition, Rhizome Anemarrhenae and Cortex Phellodendri are combined as dispatcher herbal medicine, reinforcing the kidney energy. Conclusions : First, to cure the asthenic syndrome of the kidney, the methods of invigorating the kidney and the lung, and purging the spleen should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine. As a good example, Hyeongok's Boshintang is combined according to the above theories. In conclusion, this formula was created by applying to the theory for properties and tastes of herbal medicines.

• The Journal of Korean Medicine
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• v.28 no.3 s.71
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• pp.37-44
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• 2007

Objectives : The objectives of this study lie in theoretical establishment of Bopyeo-tang for treating asthenic syndrome of the lung through analyzing the component medicines and combination principles of Hyeongok's Bopyeo-tang, and furthermore, maximizing the clinical effectiveness of Bopyeo-tang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Bopyeo-tang based on the theory for properties and tastes of herbal medicines from the ${\ulcorner}$Yellow Emperor's Canon of Internal Medicine${\lrcorner}$, the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Bopyeo-tang is an unusual prescription, composed of 7 kinds of ingredients. Results : There are three methods for curing asthenic syndrome of the lung according to the five elements doctrine: invigorating the lung, invigorating the spleen and purging the heart. There are two available methods to invigorate the lung, taste and property invigoration, according to the theory for properties and tastes of herbal medicines. They each imply the sour taste and the cool property invigorate the lung. In the case of taste invigoration, two herbal medicines with sour taste, Sarcucarpium Corni and Fructus Schisandrae, are combined into the principal and assistant herbal medicine, respectively. For property invigoration, two herbal medicines with the cool property, Colla Corii Asini and Radix Ophiopogonis, are combined into adjuvant herbal medicines. There are likewise two methods to invigorate the spleen, including taste and property invigoration according to the theory for properties and tastes of herbal medicines. They each mean the sweet taste and the warm property invigorate the spleen. Therefore, it is important to use sweet herbal medicines for taste invigoration and warm ones for property invigoration. Both sweet and warm herbal medicines, Radix Ginseng and Rhizoma Atractylodis Macrocephalae, are combined into adjuvant herbal medicines. Lastly, there are two methods to purge the heart, which include taste and property purgation according to the theory for properties and tastes of herbal medicines. Taste purgation means to purge the heart with sweet taste and property purgation to purge the heart with cold property. Therefore, it is important to use sweet herbal medicines for taste purgation and cold ones for property purgation. Both sweet and cold herbal medicines, Colla Corii Asini and Radix Ophiopogonis, were combined to purge the heart and invigorate the lung. In addition, Radix Glycyrrhizae Praeparata is added as a dispatcher herbal medicine, harmonizing all the other herbal medicines comprising the formula. Conclusions : First, to treat asthenic syndrome of the lung, the methods of invigorating the lung and the spleen and purging the heart should be used according to the five elements doctrine. Secondly, herbal medicines appropriate for those treatment methods should be chosen according to the theory for properties and tastes of herbal medicine and thirdly, the combination of those herbal medicines should be carried out according to the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, and dispatcher herbal medicine. As a good example, Hyeongok's Bopyeo-tang is combined according to the above theories. In conclusion, this formula was created by applying the theory of properties and tastes of herbal medicines.

• Journal of radiological science and technology
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• v.30 no.4
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• pp.419-426
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• 2007

In this paper, the input pattern vectors are extracted and the learning algorithms is designed to recognize taste(bitter, sweet, sour and salty) pattern vectors. The signal intensity of taste are used to compose the input pattern vectors. The SOM(Self Organizing Maps) algorithm for taste pattern recognition is used to learn initial reference vectors and the ot-star learning algorithm is used to determine the class of the output neurons of the sunclass layer. The weights of the proposed algorithm which is between the input layer and the subclass layer can be learned to determine initial reference vectors by using SOM algorithm and to learn reference vectors by using LVQ(Learning Vector Quantization) algorithm. The pattern vectors are classified into subclasses by neurons in the subclass layer, and the weights between subclass layer and output layer are learned to classify the classified subclass, which is enclosed a class. To classify the pattern vectors, the proposed algorithm is simulated with ones of the conventional LVQ, and it is confirmed that the proposed learning method is more successful classification than the conventional LVQ.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.18 no.1
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• pp.64-77
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• 2012

Donguibogam, Korea's cultural heritage and traditional Oriental medicine book listed in the World Heritage three years ago, is indeed great in its importance and value. Korea's posterity has sought treatment methods through the medical book and their researches on that book have continued. However, it is rare to make the concrete analysis on the medicines for prescriptions recorded in the book. In this study, we reviewed "Ears" in the Section "Bodily Appearance" among the five chapters of Donguibogam, and analyzed the 55 types of prescriptions for ear diseases, the medical characteristics, tastes, prime classification of medical herbs, and acupunctural effects, and the dosage forms depending on prescriptions. For insect-entering ear diseases and 20 kinds of a single-medicine prescription also, the treatments are presented in the book, but we presented the texts only and excluded them in the analysis. We also excluded overlapping prescriptions and adding and reducing prescriptions of the 55 prescriptions, and thus classified the left 42 proscriptions by dosage form. As a result: 1. With respect to medical characteristics, the medicine with warm characteristics reached 9 types(40.9%), the highest rate, followed by the medicine with cold characteristics 8 types (36.4%). 2. Concerning medical tastes, the medicine with bitter taste included 12 types (54.5%), the medicine with sour taste 10 types (45.5%), and the medicine with sweet taste 7 types (31.8%). It was unusual that of the 22 medicines used for multipurpose, no medicine with the taste was found. 3. For the acupunctural effects, the medicine with acupuncture effects for spleen medirian reached 12 types in total (54.5%). On the contrary, the medicine with the effects for pericardium meridian reached only one (4.5%) among the total of 22 medicines. 4. In the dosage form of 42 prescriptions, powder medicine was 15 types (35.7%), and decoction medicine was 14 (33.3%). Powder, dedoction, and pill medicines accounted for 90.4% of the total medicine type. It was found that in particular, for ear diseases powder medicine was used more frequently than decoction medicine.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.