Acinic cell carcinoma is a well-differentiated, low-grade tumor that accounts for 1-3% of salivary gland tumors. Among the variant of acinic cell carcinoma, papillary cystic variant of acinic cell carcinoma is much more rare and it is known to be difficult to diagnose and has a poor prognosis. In this paper, we report a case of 58 - year - old man diagnosed as papillary cystic variant of acinic cell carcinoma and the characteristics of the lesion by integrating the recent cases of papillary cystic variant of acinic cell carcinoma. This study emphasizes the need for long-term studies and further investigation of papillary cystic variants of acinic cell carcinoma.

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant’s age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.