• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• 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.

• 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.

• Journal of the Korea Fashion and Costume Design Association
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• v.10 no.3
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• pp.1-13
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• 2008

The purpose of this research is to study the cause of obstruction in various knit pattern structures by understanding the needs of the customers, and to develop knitted fabric goods that satisfy the individual taste of consumers and that reflecting the latest fashions. Actual conditions of the manufacturer's designing processes must be examined. In addition, a comparison analysis of fashion sensibilities and preferences between producers and consumers had been made in order to study developing knit pattern structures. Questionnaires and interviews had been used as research methods. The research involved two groups: one group consisted of 57 producers, which included designers, programmers, and merchandisers working for a knit manufacturer in Seoul, while the other group consisted of 74 consumers, which included students with knitted fabric design as their major and those who have working knowledge of knitted fabrics. For a more accurate evaluation, 28 out of 150 patterns have been selected through a preliminary study conducted by 24 designers. On the 28 knit patterns, a sensibility evaluation had been made through the use of the sense of sight and sense of touch, which was followed by a frequency analysis, cluster analysis, and t-test using SPSS 12.0. The results are as follows: the fashion sensibility evaluation on knit patterns showed that structures, such as racking II or lace II, are typically elegant ('elegance'), while structures, such as links I or racking I, are typically 'active.' Furthermore, a 'country' image was displayed in structures such as cable I, cable II, and miss II. Links I appeared as 'sophisticated'. Miss I and milano were said to have 'modem' images. Lace II was regarded as 'ethnic', while racking II was said to have a 'romantic' image. 2:1 rib and milano were generally thought to be manly ('manish'). The fashion sensibility scale for each knit pattern has been made based on the above results. Based on producer and consumer responses, the sensibility evaluation on knit pattern structures showed that the two groups had similar preferences in knit pattern structures. Therefore, the fashion sensibility scale developed in this study can be used as a basic data for structure development when designing knitted fabric goods.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.185-196
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• 2012

This study of the emotional image of the package design of Tea drink. Above all, Collects the packages of tea drink in the Chinese market. Investigate the taste adjectives with about the package design of Tea drink. And 'Sweet. Bitter, refreshing, sour 'four major taste adjectives were deduced. Next, Investigate the level with the taste adjectives of the package design of tea drink and the affinity of package design of tea drink. Finally, Analyzed the distinction of visual elements with the taste adjectives of the package design of tea drink. And, Analyzed the distinction of visual elements according to impact of preference of the package design of tea drink.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1997.11a
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• pp.28-32
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• 1997

가전제품들의 제조기술과 기능 및 성능 등의 개선을 주도하뎐 국내 기술수준은 포화되어 발전 속도의 둔화가 가속화되므로, 경쟁력이 강화된 제품으 개발과 다양한 소비자들의 요구를 만족시키는 제품의 개발을 위하여 사용자 중심의 제품을 개발하기 위한 노력은 인간의 감성요소를 이해하고 응용하기 위한 활발한 연구로 나타나고 있는 추세이다.$^{1)}$ 사용자의 감성 연구에서 심리학적, 미학적 접근방법의 적용은 사용자의 감성을 더욱 본질적으로 이해하기 위한 하나의 방법이다. 인구통계학적, 사회경제적, 심리적 측면에 의한 개인차와 환경적 요소들의 영향에 따른 사용자의 요구들에 대한 충족여부가 취미와 가치판단의 변인으로써 작용하고, 그 취미와 가치판단은 구매행위 등의 행동특성으로 나타난다. 따라서 취미와 가치판단의 기준이되는 요소와 변인들은 행동특성을 야기시키는 요인들이 되므로 본 연구에서는 사용자의 요구를 만족시켜 경쟁력이 강화도니 제품의 개발을 위하여 소비자들의 감성과 미적 판단이 상품의 구매를 위한 의사 결정에 미치는 영향과 제품에 대한 가치판단에 미치는 영향을 분석하였다. 결과의 분석에 의하면 소비자의 취미돠 미적판단 기준은 내면적요소와 외부환경적요소로 구분되며 재면적 요소는 감성분류와 성격분류에 의해 분석할 수 있으며, 내면적 요소가 제품의 선호도에 영향을 미치므로 제품의 제품선택의 변인이되며, 제품에 대한 형용사적 표현은 소비자와 디자이너의 양질의통신수단임을 입증하였다.

• The Research Journal of the Costume Culture
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• v.5 no.3
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• pp.96-117
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• 1997

The purpose of this study is focused on revealing teenager characteristics and mass culture in the end of the 20th century, and researching the general traits of teenager costume in the latter half of the \`90s and the typical style based on the analysis of the teenager culture. The result of this study are following as; The general traits of teenager costume are classified with sports-orientation, brand-orientation, and foreign street fashion-orientation. Typical styles are classified with sportive look, hiphop look, and funny look. Sportive look became the core of the street fashion developed with the street sports in the city, and presented the practical use with the fashionability mixing sportswear such as hightech snickers, sports character wear and items. Hiphop look, the genderless fashion, expresses teenager\`s free life style and the diversiied sensibility and deconstructs the border of gender, racism. Funny look accepts the burden of the millenium as a humor and presents katharsis by creating unexpected style. The contemporary costume of teenager deconstructs the fixed idea about mix and match, good taste and bad taste, gender, coordination suited with T.P.O and intends ‘open costume’ for 21st century.

• Science of Emotion and Sensibility
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• v.11 no.4
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• pp.531-540
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• 2008

This study, based on the college life style and the courage to make that the purpose of the design process of finding out the correlation. Chinese students study the life style can be categorized into 4 kinds. The courage to top a crowded bottom with a broad form of courage prefer to be brought down, getting smaller and smaller. Regular and relevant inclination stores are independent of trust. 2 as a whole are crowded with smooth curves and the courage to the asymmetric shape is preferred. Active investment, emphasis on foreign languages, tends to prefer shopping on the Internet were related.3 outstanding courage, just a little crowded in the cylindrical form is preferred. Trust the big stores, stores see the taste, his taste for products that are relevant to the tendency of pursuing said. 4, a lot of the colony gradient technique Protruding prefer to be in the form of courage. Home will, that tends to emphasize the brand and design were related. Home will, that tends to emphasize the brand and design were related. To recap the contents of the consumer lifestyle, based on the characteristics of their favorite cosmetics containers vary designs. Different forms, depending on their courage to feel emotions that can see the image. Therefore, the design in courage cosmetics on the characteristics of these granular for consumer research, the granular form of product research and the relationship between the elements in their care are made. The marketing strategy is in the consumer market, but needs more fine-grained analysis methods that can tell people.

• Science of Emotion and Sensibility
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• v.5 no.2
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• pp.1-9
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• 2002

It is already known that olfactory susceptibility differ with races and sex. Moreover, with aging both detection and identification about olfactory information were impaired. For researches about evaluation of the odor with aging, although the subject used, from infants to elderly, was various, the kinds of odor used were restricted to simple alcohol and acetic acid. Also, the evaluation methods were mainly used olfactory test. From over respects , this research was done as follows. Subjects were 19 to 72 years (n=50) whose sense-of-smell functions are normal. They were taken as stability and closed eye state. The odor stimuli were used 100% natural odor of six kinds of Basil, Lavender, Lemon, Jasmine, Ylangylang oil and Skatole , during 60 seconds using olfactometer. ECG, GSR and subjective evaluation were measured, and examined their relevance. Twenty and 40 ages group evaluated Lemon and 60 ages group did Lavender affirmatively. Correlation was seen among RRI, HR, GSR and subjective evaluation for 40 ages group, and it turns out that it is the group which a mature olfactory function most. These results are fully applied not only to development of the classified cosmetics for the age group but to development of the artificial smell and taste.

• Proceedings of the Korea Information Processing Society Conference
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• 2010.04a
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• pp.510-513
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• 2010

Color is basically composed of hue, saturation and value. Many objects are made up with color. When people see color, they feel different emotion because of different combination of hue, saturation and value of different colors. Thus, people feel different feeling about the taste of food depending on its color. Thus, by analyzing what color makes people feel tasty about food, we can make food to look more delicious. When people take pictures of food, theyusually do not consider this into account. However if we apply this technology into taking pictures of food, we can make the food look more delicious. This technology can be applied when people want to upload pictures of food in blog, homepage and twitter and so on. In this paper, we analyze the feelings of color of people and then choose the best color combination to present food. After that we change the original image into the new one based on the analysis of color. This way, we can reflect each user's preference.