• 기호학연구
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• 제56호
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• pp.7-44
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• 2018

본 연구의 목적은 인지과학의 관점에 근거하여 한국어 맛 어휘, 특히 한국어 맛 형용사의 분류 체계를 제안하는데 있다. 이때 한국어 맛 형용사의 분류는 인지과학의 분과 학문들이 수용하는 '미각'과 '향미'와 '맛'의 정의에 근거하여 이루어진다. 국내에서는 맛 어휘와 관련하여 많은 연구가 이루어져 왔다. 그래서 맛 어휘의 분류와 관련된 연구 결과물들이 꾸준히 발표되었으나, 연구자에 따라 크고 작은 차이를 보인다. 이는 연구자들이 맛 어휘를 범주화하는데 있어 객관적이고 보편적인 기준보다는 주관적이고 직관적인 기준을 적용했기 때문이다. 우리가 일상생활에서 흔히 말하는 '맛'은 미각 수용기 세포가 지각하는 감각 이상의 것을 포괄한다. 게다가 우리 인간이 지각하는 맛의 80~90%는 냄새에 좌우되어, 맛의 지각에 있어 후각의 중요성이 강조된다. 한편 음식의 식감과 색상과 온도, 음식을 먹는 주변 환경, 음식을 먹는 사람의 개인적 사회문화적 기호척도 등이 맛 지각에 큰 영향을 미친다. 먹는 것과 맛을 보는 것은 우리의 일상생활에서 중요한 부분을 차지한다. 그래서 맛 지각에 대한 언어학적 접근은 결코 간과할 수 없는 연구 영역이다. 본 연구자는 인지과학의 관점에 따른 맛 어휘의 분류가 맛 지각의 인지 메커니즘을 이해하는데 도움을 줄 수 있다는 가정에서 출발한다. 본 연구는 우리 인간의 심상어휘집에 '존재할 혹은 존재할지 모르는' 맛 어휘 낱말밭의 모습을 기하학적 모델로 형상화하고자 하는 후속 연구의 사전 작업임을 이 자리를 빌려 밝혀둔다.

• 동아시아식생활학회지
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• 제14권6호
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• 한국식생활문화학회지
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• 제3권1호
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• pp.23-27
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• 1988

일본, 한국, 중국의 식문화에 관한 용어들을 조사 비교하였다. 우선 맛의 인지를 표현하는 용어들을 수집 조사하고 이어서 삼개국 용어중에 서로 관계가 있는 단어들을 모으고 정의하였으며 맛 인식표현에서 삼개국 용어모델을 수립하였다.

• 대한지역사회영양학회지
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• 제18권6호
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• pp.555-564
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• 2013

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

• 한국식생활문화학회지
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• 제5권4호
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• pp.425-430
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• 1990

MSG의 맛 표현용어를 설문조사를 통하여 수집분석하고 관능검사를 통한 MSG의 감응역가를 다른 기본 맛의 역가와 비교하였으며, MSG가 다른 기본 맛 성분에 첨가되었을때 일어나는 맛의 강도변화를 관능적 방법으로 측정하였다. 96명의 설문 응답자로부터 수집분석한 자료에 의하면 MSG 자체의 맛은 느끼한 맛(58%)과 역겨운 맛(24%)으로 주로 표현되었으나 음식에 첨가됨으로써 기대 되는 맛은 감칠 맛(79%)으로 주로 표현(表現)되었다. 관능검사자들이 MSG 수용액을 직접 맛보고 표현한 용어로는 최소 감각농도 부근의 낮은 농도에서는 느끼한 맛, 쓴맛, 단맛 등이 감지되었으나 최소 감미농도 이상에서는 느끼한 맛과 짠맛이 주로 표시되었다. MSG 수용액의 최소 감각농도는 0.002mole 수준이었으며 최소 감미농도는 0.006mole 수준이었다. MSG와 기본 맛 성분(成分)과의 상호작용을 보면 MSG가 식염용액에 첨가되면 짠맛의 상승작용을 나타내었다. 그러나 MSG가 설탕용액에 첨가되면 첨가된 MSG 농도가 낮은 때(0.01M)에는 다소 단맛의 상승효과를 나타내었으나 MSG 농도가 높아지면 단맛의 억제효과를 나타내었다. MSG를 구연산용액에 첨가했을 때는 전반적으로 신맛의 억제효과가 나타났다.

• 한국조리학회지
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• 제23권4호
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• International Journal of Oral Biology
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• 제34권3호
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• pp.123-129
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• 2009

Taste is associated with hedonic evaluation as well as recognition of quality and intensity. Taste information is sent to the cortical gustatory area in a chemotopical manner to be processed for discrimination of taste quality. It is also conveyed to the reward system and feeding center via the prefrontal cortices. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and $\beta$-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. The brain mechanism of these aspects of taste is elucidated.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.995-1000
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• 2003

This paper proposes the pedestrian navigation system which deals with subjective information. This system consists of the route setting part and the instruction generation part. The route setting part chooses the route with highest subjective satisfaction degree. The instruction generation part gives users the instructions based on the users' sensuous feeling of distance with linguistic expressions. Fuzzy measures and integrals are applied to the calculation of the satisfaction degree of the route which reflects the users' taste for routes. The instruction generation part has database of users' cognitive distance. Users' cognitive distances are expressed by fuzzy sets that correspond to linguistic terms. The system generates the instructions with linguistic terms which have the highest fitness value for the users' sensuous feeling of distance. This paper also performs subjective experiments in order to confirm the validity of the present system.

• Journal of Nutrition and Health
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• 제41권2호
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• pp.184-191
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• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.

• Molecules and Cells
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• 제41권7호
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• pp.646-652
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• 2018

Neurodegeneration can result in memory loss in the central nervous system (CNS) and impairment of taste and smell in the peripheral nervous system (PNS). The neurodegeneration seen in Parkinson's disease (PD) is characterized by functional loss of dopaminergic neurons. Recent studies have also found a role for dopaminergic neurons in regulating taste memory rewards in insects. To investigate how taste memories and sugar sensitivity can be affected in PD, we utilized the $DJ-1{\beta}$ mutant fruit fly, $DJ-1{\beta}^{ex54}$, as a PD model. We performed binary choice feeding assays, electrophysiology and taste-mediated memory tests to explore the function of the $DJ-1{\beta}$ gene in terms of sugar sensitivity as well as associative taste memory. We found that PD flies exhibited an impaired ability to discriminate sucrose across a range of sugar concentrations, with normal responses at only very high concentrations of sugar. They also showed an impairment in associative taste memory. We highlight that the taste impairment and memory defect in $DJ-1{\beta}^{ex54}$ can be recovered by the expression of wild-type $DJ-1{\beta}$ gene in the dopaminergic neurons. We also emphasized the role of dopaminergic neurons in restoring taste memory function. This impaired memory property of $DJ-1{\beta}^{ex54}$ flies also allows them to be used as a model system for finding supplementary dietary foods that can improve memory function. Here we provide evidence that the associative taste memory of both control and $DJ-1{\beta}^{ex54}$ flies can be enhanced with dietary supplementation of the medicinal plant, omija.