• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.891-898
• /
• 2008

The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally, the lipoxygenase activity of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.

• Information Systems Review
• /
• v.8 no.2
• /
• pp.155-172
• /
• 2006

The importance and meaning of smell/taste information on online shopping are studied. The first hypothesis deals with this issue directly. We measure the perceived quality and purchase intention at the context of online shopping with/without smell and taste information. As expected, subjects show higher perceived quality/stronger purchase intention of a bar soap and vitamin C product when smell and taste information are provided. Following Peck and Childers(2003), the moderating effects of Need for Smell and Need for Taste are tested at the second hypothesis. Subjects with High in Need for Smell/Touch show stronger responses in terms of perceived quality and purchase intention. The level of trust about the online shopping mall provides interesting results. When the trust level of the online shopping mall is low, the smell/taste information play more important roles in improving the perceived quality and purchase intention. Subjects at the not-so-trusted shopping mall context result in higher perceived quality and purchase intention if perceptual information is provided. One of the theoretical contributions of this study includes the identification of critical information in online purchase decision making-smell and taste. On top of vision and hearing information, smell and taste information also can play critical roles when consumers do online shopping even at the shopping malls of low trust. In addition, managerial implications are provided.

• Korean Journal of Community Nutrition
• /
• v.20 no.2
• /
• pp.109-119
• /
• 2015

Objectives: The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was $3.46{\pm}0.88$, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was $3.30{\pm}0.90$, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

• Journal of the Korean Dietetic Association
• /
• v.10 no.4
• /
• pp.467-475
• /
• 2004

The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste' and 'menu variety', the most important problem of the foodservice, c) decide the ranking for improvement of the identified detail attributes, and d) applicate from customer feedback to foodservice operation in the B&I(business & industry) foodservice. For the more reliable result, customer opinion was collected by qualitative research methodology, such as open-ended questionnaire and in-depth interview. The result was followed as : the firstly, the operation circumstance was total 6,700 meal number a day through in-depth interview and 3 types of meal was served. The secondly, the average usage a week was the 7.4 times(B foodservice(B1F)) and the 1.8 times(A foodservice(3F)), respectively. Using reasons of foodservice were 'broad extent', 'menu type', 'shifting convenience' and etc on B foodservice(B1F) and 'menu type', 'clean space' and etc on A foodservice(3F), but the disadvantages of both foodservice were 'complication on peak time', 'the decline of food taste', and 'the absence of menu variety'. 'The decline of food taste' and 'the absence of menu variety' were pointed out the problem asked immediate improvement. The thirdly, it was examined that the first remember about foodservice were 'menu type' and 'foodservice environment' on A foodservice(3F) and 'foodservice environment(atmosphere)' on B foodservice(B1F). The last result, the detail attributes about food taste were ranked respectively 'a salt taste', 'balance of 5 taste at a meal', 'taste of food characteristic' and the unsatisfaction attributes about menu variety were ranked respectively 'serving frequently a same menu', 'the absence of various taste', 'using frequently a same cooking preparation'.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.6
• /
• pp.690-695
• /
• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Preventive Nutrition and Food Science
• /
• v.1 no.2
• /
• pp.186-189
• /
• 1996

Neohesperidin dihydrochalcone(NHDC) is an intense sweetener with lingering aftertaste, which limits NHDC to use as a sweetener in food products. This study was conducted to examine the changes of teste quality of NHDC when using $\beta$-cyclodextrin($\beta$-CD) as a taste modifier. A series of $\beta$-CD(0.01%, 0.03%, 0.1%, 0.176%) was added to NHDC solution (100ppm) and the taste quality was evaluated by magnitude estimation. It was found that $\beta$-CD produced a significant effect in the reduction of aftertaste of NHDC(p<0.01) and sweetness as well.(p<0.001). Linear regression(log mean magnitude estimate versus $\beta$-CD concentration) analysis showed that the intensity of sweetness(n=-0.31) decreased more rapidly than that of aftertaste(m=-0.17). This result suggests the possibility that $\beta$-CD may form inclusion complex with NHDC, so that the hydrophobic portion is encapsulated in the cavity of $\beta$-CD and the carbohydrate moiety is oriented to the outside of the cavity. Or it may be that $\beta$-CD competes with the NHDC molecule for binding to the taste receptor, resulting in reduced perceived intensity.

• Culinary science and hospitality research
• /
• v.12 no.1 s.28
• /
• pp.111-125
• /
• 2006

This study aims to find out how taste recognition differs between two groups of culinary arts students. We conducted a questionnaire survey on minimum sensitivity and minimum tastiness for four basic tastes. The first group consisted of 40 students in their first year, and the second group consists of 56 students in their second year and third year. The survey shows that both groups preferred medium saltiness, and the second group was more favorable to sweetness than the first group. The sweet and the pungent tastes were more favored than sourness and less favored than bitterness by both groups of subjects. The amount of the sample required for minimum tastiness shows that the freshmen had a higher sensitivity than the sophomore and junior students. Contrary to a common belief that people who have more experience in cooking would have a more sensitive taste, this study shows that taste sensitivity does not always accord with cooking experience. Rather, it depends on individual differences and current health status. Further research should be needed for various sensory test method and more kitchen experienced people who has more working years after graduate college.

• Culinary science and hospitality research
• /
• v.6 no.2
• /
• pp.135-155
• /
• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

• Journal of Biosystems Engineering
• /
• v.27 no.3
• /
• pp.249-258
• /
• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• Journal of the East Asian Society of Dietary Life
• /
• v.5 no.2
• /
• pp.49-62
• /
• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.