본고는 한중 미각어 ‘쓰다’, ‘苦’ 계열 어휘를 대상으로 의미 확장 및 개념화 양상에 대해 살펴보는데 목적이 있다. 1차적으로는 사전에 기술된 의미 항목을 대조하고 이를 바탕으로 말뭉치 자료 분석을 통하여 실제 언어생활에서 사용되는 풍성한 표현 양상을 미각, 후각, 시각, 청각, 감정 및 태도, 일·사건, 사람, 날씨 영역 등으로 분류하였다. 더 나아가 이러한 어휘의 의미 구성 과정에 대해 Fauconnier & Turner(1997)에서 제시된 인지언어학의 핵심이론인 개념적 혼성 이론을 이용하여 각 의미의 혼성공간 및 발현구조에 대해 묘사하였다. 이러한 어휘의 의미 확장 과정은 신체적 경험과 매우 밀접한 관계를 맺고 있는데 쓴맛에 대한 우리의 부정적 느낌에 대한 경험이 의미 확장 양상에서도 대부분 부정적 가치로 나타났다. 이처럼 어휘의 의미 확장은 인간의 체험에 근거하며, 또한 개별 언어의 문화적 차이로 인하여 서로 다른 특수성이 존재함을 밝혔다.

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released ClO2 gas at 7-15 ppm for 8 days at 4℃. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

In the retail environment where online-shopping malls are growing, offline store are find it difficult to survive simply by selling their products. As a result, offline retailers are trying to find unique services that are appealing to their customers. In such a market environment, marketing strategies that stimulate the five senses other than the sight can be an alternative. Therefore, this research is aimed at observing the effect of the senses on emotion and purchase intention in a fashion retail context. A two by two experimental design (existence vs non-existence of scent x existence vs. nonexistence of eating chocolate) between subjects was used. A total of 120 participants were randomly assigned to the four situations, and they were asked to complete the questionnaires about emotion and purchase intention. The survey data were statistically analyzed using SPSS 23.0, and results are as follows. After a two-way ANOVA, we observed a statistically significant effect of the scent service on pleasure and purchase intention the sweet offering service on purchase intention. Moreover, when scents service and sweet offering service were provided at the same time, the highest purchase intention was obtained among other services. In addition, we studied the effects of emotions on purchase intentions, and the pleasant emotions resulting from the services have a positive effect of on purchase intentions.

Taste is closely related to intake of food. Taste perception is also influenced by type of food ingested, and nutrition and health status. Bitter taste plays an important role in the survival of human and animals to avoid probable toxic and harmful substances. Vertebrate animals recognize bitter taste through type 2 taste receptors (T2Rs). Several T2Rs have been expressed extra-oral such as the gastrointestinal tract, respiratory tract, urogenital tract, brain and immune cells, and parts of their functions are being revealed. This review will discuss physiological roles of T2Rs in relation to innate immunity, secretion and smooth muscle contraction expressed in extra-oral cells and tissues, and we summarize relationships between polymorphisms in T2Rs and general or oral diseases. It is not a coincidence that animals pay much genetic costs for taste and smell during evolution.

The paper presents consumer taste preferences of Indonesian coffee based on consumers’ EEG recording as biological response to elicit preferences towards several coffee products. The study employs applications of neuroscience methods to analyze the physiological choice process. Coffee consumers were asked to evaluate several Indonesian coffee products by using wireless EEG headset with 5 channels to collect EEG signals from participants’ brain areas that can give us a measure to estimate consumers’ preferences. Introduction Coffee is one of the most widely consumed beverages in Indonesia. Earlier, Irfan Anwar, Chairman of the Association of Indonesian Coffee Exporters and Industries (AICE), said domestic coffee consumption in Indonesia grows by an average of 8 percent per year. In 2017 total consumption may reach 350,000 ton. Coffee consumption is estimated to grow in Indonesia in the 2017/2018 season from 3.1 million bags of (60 kilogram) coffee to 3.3 bags of coffee. This growth is attributed to the establishment of new cafes and coffee corners (usually in the business centers and malls in the bigger cities) as well as the increasingly popular "coffee-drinking lifestyle" among the nation's expanding middle class segment. In Indonesia, Coffee ranks third in the table of food and beverage categories in terms of annual turnover and the value of the coffee market is growing rapidly. This results in increased competition on the market, as well as an increasingly extensive product offer. This, in turn, means that the consumer is often spoilt for choice when choosing one product from among many available on the market. The final decision as to the selection is determined by a complex set of factors such as the quality of the product, its brand, convenience and the method of preparation, as well as the price. “We are now drinking more quality coffee and we now have a better understanding of the quality that’s consumed in the developed world,” Irfan (Chairman of the Association of Indonesian Coffee Exporter - AEKI) said. When selecting among the coffee products , consumers are guided by their subjective evaluation, they rely on their own senses, experience, knowledge, trend and similar vague criteria. Therefore, the main objective of the article is an analysis of consumer taste preferences on several indonesian coffee in Indonesia market. Understanding their preferences will make it possible to develop a marketing strategy and product development for coffee industry in Indonesia market. To investigate the consumer’s taste preferences of several indonesian coffee, there is consumer neuroscience the emerging interdisciplinary field in marketing, that combines psychology, neuroscience, and economics to study how the brain is physiologically affected by stimuli (Lee, Broderick, & Chamberlain, 2007). The human brain activity as biological response of consumers will be monitored and provided evidence of how product cues related with sensory inputs (taste) can affect consumer’s attitude and offer the hope of characterizing choice process in coffee consumers (Ohme, Reykowska, Wiener, & Choromanska, 2009). Literature Review The Sense of Taste The beverage companies should create the products that appealing to the sense of taste. These impulses transmitted with sensory nerves to the relevant centers in the brain and interpreted. The taste of sense varies according to cultures, lifestyles, habits etc. (Carter, et al 2013). Human Brain The human brain is the command center for the human nervous system. It receives input from the sensory organs and sends output to the muscles. One way to address whether taste as stimuli can affects consumers’ preferences towards several indonesian coffee based on consumers’ brain response is to record from multiple brain regions simultaneously while subjects perform choice tasks (Lee et al.,2007). In this research we will focus on frontal lobe, temporal lobe, and parietal lobe area that can draw consumer attitude through sensory system process. Electroencephalography EEG is an emerging research tool for evaluating sensory responses to stimuli. It provides important insight into the electrical activity of the brain cortex that reflects true emotions and feelings during coffee product consumption (Knutson et al., 2007). Methodology For coffee taste preference, 30 participants were involved in this study by using non probability judgmental sampling. The participant, are coffee consumers and purchasers of coffee product. They must have normal vision, never had neurological nor psychiatric disturbances and right handed. Sample Preparation And Serving The sample preparation is using the SCAA method. Samples are roasted 24 hours before cupping and allowed to rest for at least 8 hours. The coffee samples are created according to the size of one serving cup and placed on the ziplock plastic packaging immediately so that the aroma does not subside. The sample should remain on the ziplock packaging until the brewing process. The particle grind size should be slightly coarser than normally used for paper filter with ratio of 8.25 grams of coffee per 150 ml of water. Following the rules from SCAA, cupping glasses is tempered glass with size between 207 ml to 266 ml, with a diameter of up to between 76-89 mm. The temperature of the water approximately 93℃ when poured into the ground coffee, water must wet the whole coffee grounds. Wait in about 8-10 minutes until the sample temperature reaches 71℃, then the evaluation should begin. Data Collection To test Neural Response of the participants who were conducting experimental tasks by Emotiv EPOC Neuro Head Set International 10/20 System (Figure 1). EEG was recorded for 3 minutes. Before the testing session, each subject received detailed instructions regarding the experiment. They were instructed to minimize body and brain movement as possible and asked to remain relaxed throughout the experiment. In order to ensure subjects understood the task requirements, pre-experiments were given to practice. During the EEG recording session, the subjects were seated in a comfortable chair in a quiet room. To start the session, using a click for warning signal, and 3 seconds later we used another click as imperative signal to order the experimenter inject the stimulus (Table 1). Everyone will try the coffee by cupping in accordance with the SCAA rules. The subject tastes the stimulus for 3 seconds. Stimulus was manually injected into the subject’s mouth via a hand-held syringe connected to a tube in quantities of 20 ml each time to know until the after taste of coffee. Each stimulus was repeated 3 times with the inter block interval 10-15 minutes. The data then recorded using OpenVIBE 0.13.0 and EPOC Panel Control software and then analyzed using MATLAB R2015a which complemented with EEGLAB. The electrodes were placed on F3 - F4 and P7 - P8 sites. All participants were instructed not to consume any food or beverage other than water min 12 hour before testing to minimize time-of-day effects by reducing pre-experimental activity. Result & Discussion The respondents were consists of 80% males and 20% females, their age were 18-63 years old. Majority of the respondents (85 %) spend between Rp 1.000.000 and Rp 20.000.000 per month, 9% of them spend less than Rp 1.000.000 per month, while the remaining 6% spend more than Rp 20.000.000 per month. Most of respondents were university students (81%) while the rest (19%) were private employee and entrepreneurs. Based on cross tabulations test, we found that age (X2=8.351, p=0.017<0.05) and monthly expense (X2=9.266, p=0.034<0.05) affects the Korean food consumptions, while gender and occupation were not. This results supported Ton Nu et al. (1996) and Saba (2001) findings that was shown food habits and taste preferences are mostly related to age. The primary aim of the current study was to expand the previous research by examining the effect of taste on cognitive performance for investigating taste of several indonesian coffee. We test 10 Indonesian coffee with different origin, roasting level, and post harvest process. Coffee origin: (1) Java Preanger; (2) Aceh Gayo; (3) Toraja Sapan; (4) Bali Kintamani, and (5) Wamena Papua Roasting level: (1) Light; (2) Medium; and (3) Dark Post Harvest Process: (1) Wet Method; (2) Semi Wet Method; (3) Dry / Natural Methods; and (4) Honey Method The results showed some electrophysiological reactions and the most preffered coffee was Bali Kintamani coffee with honey process and dark roasting level (p=0.02; p>0.00) and the least preffered coffee was Toraja Sapan Coffee with washed process and dark roasting level(p=0.00; p>0.00). Different coffee stimulus had shown different interest, relaxation, and stress level. The highest interest level coffee had shown an increase in relaxation level. And it was determined that slowing down on brain waves parallel to that case and participant keeps away the stress. In the other hand, when they drink interested coffee an increasing had been determined on their brain activity and wave changing connected to stress. According to these data, they felt relaxation when thay drink the liked coffee but they felt stress at the opposite. Conclusions The results of this study indicate that different coffee stimulus had shown different interest, relaxation, and stress level. Most of coffee consumer like Bali Kintamani coffee with honey process and dark roasting level. Since this study was a pilot, we would extend such investigation to further more participants having various food preferences.

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

Recent findings indicate that Type 2 taste receptors (T2Rs) are expressed outside the gustatory system, including in the gastrointestinal tracts and the exocrine glands, such as the submandibular (SM), parotid (P), lacrimal (L) glands and pancreas (PC). Specifically, T2Rs are found in some of the gastrointestinal endocrine cells, and these cells secreted peptide hormones in response to stimulation by bitter-tasting compounds. The results show that T2Rs may have significant physiological roles besides bitter taste reception. The functions of the T2Rs in the exocrine glands remain poorly understood. An expression levels analysis of T2Rs will help to determine those functions in the exocrine glands. The expression levels of the T2Rs in the exocrine glands were discovered via the qPCR. C57BL/6J mice of 42~60-day-old were used. Messenger RNAs were extracted from S, P, L and PC. Cloned DNAs were synthesized by reverse transcription. Quantitative PCRs were performed using the SYBR Green method. The expression levels of the T2Rs were calculated as relative expression levels to that of the GAPDH. The statistical significance among the observed exocrine glands was tested using the variance analysis (ANOVA test). Tas2r108, out of murine 35 T2Rs, was the most highly expressed in every observed exocrine gland. This finding was similar to previous results from tongue papillae, but the expression levels were lower than those of the tongue papillae. Tas2r137 of SM, P, L and PC were expressed a little lower than that of tongue papillae. The T2Rs in the exocrine glands may play slightly different roles from those in the tongue. We suggest that physiological studies such as a patch clamp and functional Ca2+ imaging of acinar cells are necessary for understanding the Tas2r108 functions.

This study examined the sweet taste perception, perception of sugar reduction, and utilization of nutrition labeling according to the awareness of the self-perceived sugar intake reduction of university students in Chungbuk Area. The subjects (n=419) were divided into two groups: Awareness of Sugar Intake Reduction (ASIR) group, male=110, female=109; Non Awareness of Sugar Intake Reduction (NASIR) group, male=115, female=85. The overweight/obesity was significantly higher in the ASIR group than in the NASIR group for both male and female students. The sweet taste perception was significantly lower in the ASIR group in male students than in the NASIR group. The purchase level of a product with reduced sugar instead of the original products was significantly higher in the ASIR group in male students than the NASIR group. Beverage purchases after identifying the sugar content were significantly higher in the ASIR group in male students than in the NASIR group. The necessity of nutrition labeling education was significantly higher in the ASIR group both male and female students. Based on these results, the correct perception of sugar reduction and continuous and practical nutrition education of sugar intake reduction need to maintain healthy dietary habits in university students.

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at 25°C for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.

The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and–spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.

본 연구에서는 음료의 탁도와 맛의 교차-양상에 근거한 연상관계를 탐색하였다. 시각 자극물로 무채색의 막걸리와 탄산음료를 선정하였으며, 자극물은 각각 0.0625~32 g/L, 0.0078~4 g/L 범위 내에서 인지적 등간격을 이룰 수 있도록 열 단계로 나누어 제작하였다. 시각적 관능 평가 실험에서는 ‘단맛’, ‘짠맛’, ‘쓴맛’, ‘신맛’, ‘마시고 싶은’ 기본 미각 형용사와 더불어, 막걸리와 관련된 ‘누룩향이 나는’, ‘술맛이 나는’, ‘산뜻한’ 특징 미각 형용사와 탄산음료와 관련된 ‘부드러운’, ‘톡 쏘는’, ‘인공적인’ 특징 미각 형용사를 선별하여 리커트 3점 척도로 평가하였다(N=35). 실험 결과 기본 미각에 대한 판단에 있어 막걸리는 탁도가 증가함에 따라 기본 맛이 더욱 강하게 느껴지는 반면, 탄산음료의 경우 ‘신맛’에서만 양의 상관관계가 관찰되었다. 특히 막걸리의 ‘마시고 싶은’ 척도는 4.6~20 g/L 범위에서 가장 높이 관찰됐는데, 이는 시판되는 막걸리 탁도 범위와 일치하여 기억 탁도의 영향을 확인할 수 있었다. 음료 별 미각 형용사에 대해서는 ‘산뜻한’ 맛과 ‘인공적인’ 맛을 제외하고 두 음료 모두 탁도와 강한 양의 상관관계를 보였다. 본 연구의 결과를 바탕으로 음료의 미각적 경험을 공유할 때 탁도를 활용한다면, 각 음료가 추구하는 맛을 보다 효율적으로 소비자에게 전달할 수 있을 것으로 예상된다.

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.