• Journal of the Korean Society of Costume
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• v.62 no.8
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• pp.28-44
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• 2012

The aim of this research is to examine the tendency of national tastes reflected in global SPA brands based on the theories of Gans' taste culture and Bourdieu's cultural capital. In this study, the leading global SPA brands such as H&M, ZARA, GAP and UNIQLO can be considered as a representative taste culture as well as an icon of popular culture in the $21^{st}$ century global fashion and also the aesthetic taste of each brand differentiated from their national aesthetic values based on socio-cultural backgrounds. H&M represents fashionableness, practicality and environmental friendliness based on naturalism, democratic humanism, and functional practicality of Sweden. ZARA emerges as the most trend oriented brand as well as customer centered on the basis of cultural diversity, passion and glamorous artistic sensibility of Spain. GAP shows American iconic style, which is the functional sports casual wear, originated from American leisure culture and mass production. Lastly, UNIQLO represents high-tech functionalism and practical simplicity based on Japanese delicate workmanship and simple, concise lifestyle while relatively does not much follow the fashion forward trends. Consequently, the national taste has been proved as a solid foundation to identify each global brand. This should be the key component also applied to Korean global brands for developing their concepts and strategies more successfully based on our own national aesthetic taste.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.74-79
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.384-388
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• 2001

In order to investigate regional variation of food component in the top shells, Omphalius pfeifferi capenteri, caught from Jeju, Sogwipo, Hallim and Songsan, Jeju island, Republic of Korea, food sanitary (heavy metal and volatile basic nitrogen), nutritional (mineral, total amino acid contents, fatty acid composition), taste (extractive nitrogen) components and sensory evaluation (color, texture and taste) were measured. From the result of the contents of heavy metal and volatile basic nitrogen, the top shell might not invoke health risk in using food source, The extractive nitrogen contents of top shell were $343.0\~385.4\;mg/100\;g$. The amounts of total amino acids were $12.5\~13.2\;g/100\;g$, and the major compound among them were glutamic acid, proline and aspartic acid. The major compound among mineral were sodium, calcium, potassium and magnesium. In fatty acid composition, polyenes with essential component or healthy functionality such as 20:4n-6, 20: 5n-3 and 22: 5n-3 were the major components. But, lipid content was extremely small. Judging from the results of chemical and sensory evaluation described a above, food components were not different among top shells caught from various area.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.95-103
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• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Applied Biological Chemistry
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• v.14 no.2
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• pp.157-163
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• 1971

Variations of hot-taste constituents during the age of after-ripening in different anatomical parts and capsaicin series components of hot-pepper fruits were studied 1. Capsaicin homologues were composed nearly same portion during the after-ripening. 2. Percent amounts of hot-taste constituents per dried pepper fruit (except seeds) increased constantly during the after-ripening. And this suggests the production of hot-taste constituents and changeable mutual relations between various constituents. 3. Notable amounts of hot-taste constituents were contained in placentae and dissepiment and increased in succession until the climacteric onset stage, but after this period decreased. On the contrary, a constant increasing tendency were shown in pericarp. These results are presumable to understanding the role of the pepper fruits in regulating constituents transport from one part to another. 4. In the seeds, there was not marked amounts of hot-taste constituents, but increased quite slightly during the after-ripening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.782-786
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• 2001

The taste characteristics and functionality of low-utilized small longfinned squid as affected by two stage enzyme hydrolysis were examined. In taste active-components, total free amino acid contents in hot-water and autolytic extract, two stage enzyme hydrolysate (TSEH) of longfinned squid were 2,792.5 mg%, 8,393.8 mg% and 9,186.1 mg%, respectively. The major free amino acids were Pro, Leu, Glu, Tau, Lys, Arg, Phe, Val and Ile. As for quarternary ammonium bases, betaine was the principal component (593.8 mg%) and also contents of TMAO, AMP in longfinned squid TSEH were 234.8% mg% and 51.0 mg%, respectively. The major inorganic ions in TSEH were Na(874.0 mg%), K (398.2 mg%), Cl (1,213.1 mg%) and PO$_4$(995.9 mg%). From the results in sensory tests, TSEH was superior to other extracts on the aspects of taste characteristics such as umami intensity, sweetness, taste harmony and transparency of extract. Also TSEH of longfinned squid revealed very higher Angiotensin-I converting enzyme inhibition ratio (92.1%) than those of hot-water and autolytic extract.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

• 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.

• Herbal Formula Science
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• v.16 no.2
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• pp.91-100
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• 2008

Background and Objectives : There are three kinds of formulas for purging the kidney to cure its sthenic syndrome based on the types of preparation formulas : Sashintang, Sashinhwan and Sashinsan. There are 4 kinds of Sashintang, 1 kind of Sashinhwan and 1 kind of Sashinsan. Combination of herbal medicines, carried out in formulas for purging 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 Pyeongshintang for curing the sthenic syndrome of kidney through analyzing the component medicines and combination principles of Hyeongok's Pyeongshintang, and furthermore, maximizing the clinical use of Pyeongshintang. Methods : This study analyzed the component medicines and combination principles of Hyeongok's Pyeongshintang based on the theory for properties and tastes of herbal medicines from the "Yellow Emperor's Canon of Internal Medicine", the theory for principal herbal medicine, assistant herbal medicine, adjuvant herbal medicine, dispatcher herbal medicine, and the five elements doctrine. Hyeongok's Pyeongshintang is an odd prescription, composed of 7 kinds of ingredients : No.1 Rhizoma Alismatis (2don;7.5g), No.2 Poria (1don;3.75g), No.3 Radix Paeoniae Alba (1don), No.4 Fructus Chaenomelis (1don), No.5 Polyporus (1don), No.6 Cortex Cinnamomi (1don), and No.7 Radix Glycyrrhizae (1don) Results : There are three methods for curing the sthenic syndrome of kidney according to the five elements doctrine : purging the kidney, purging the liver and invigorating the spleen. First, if you suffer from the sthenic syndrome of the kidney, you need to purge your kidney. There are two available methods, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each imply the salty taste and the hot property purge the kidney. In the case of taste purgation, two herbal medicines with salty taste, Rhizoma Alismatis and Poria, are combined into the principal and assistant herbal medicine, respectively. For property purgation, two herbal medicines with the hot property, Polyporus and Cortex Cinnamomi, are combined into adjuvant herbal medicines. Secondly, if you suffer from the sthenic syndrome of the kidney, you need to purge your liver which is child in the mother-child relationship in inter-promotion among the five elements. There are two methods to purge the liver, including taste and property purgation according to the theory for properties and tastes of herbal medicines. They each mean the sour taste and the cool property purge the liver. Therefore, it is important to use sour herbal medicines for taste purgation and cool ones for property purgation. Both sour and cool herbal medicines, Radix Paeoniae Alba and Fructus Chaenomelis, are combined into adjuvant herbal medicines. Lastly, if you suffer from the sthenic syndrome of the kidney, you need to invigorate 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 invigorate the spleen, which include taste and property invigoration according to the theory for properties and tastes of herbal medicines. Taste invigoration means to invigorate the spleen with sweet taste and property invigoration to invigorate the spleen with warm property. Therefore, it is important to use sweet herbal medicines for taste invigoration and warm ones for property invigoration. Both sweet and warm herbal medicines, Polyporus and Cortex Cinnamomi, were combined to invigorate the spleen and purge the kidney. In addition, Radix Glycyrrhizae are combined as dispatcher herbal medicine, harmonizing all the herbal medicines composing the formula. Conclusions : First, to cure the sthenic syndrome of the kidney, the methods of purging the kidney and the liver, and invigorating 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 Pyeongshintang 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.