목적 : 본 연구는 단축감각프로파일2(Short Sensory Profile2; SSP2)을 정상아동과 발달장애아동을 대상 으로 신뢰도와 타당도를 구하고자 하였다. 연구방법 : SSP2를 6곳에 거주하고 있는 정상아동 100명과 장애아동 100명을 대상으로 신뢰도와 타당도 를 검증하였고 신뢰도에는 내적일치도와 검사-재검사 검증을 하였으며 타당도에는 내용타당도와 판별타 당도 수렴타당도 검증을 하였다. 결과 : SSP2의 감각처리영역의 내적일치도는 .89로 확인되었으며 감각처리와 관련된 행동반응영역은 .92 를 확인되었다. 검사-재검사 신뢰도의 감각처리영역은 .89에서 .90이었으며 감각처리와 관련된 행동반 응영역은 .80~.97로 유의한 상관관계를 나타내었다. 정상아동과 장애아동을 비교한 판별타당도에서도 통계적으로 유의미한 차이를 보였다. 마지막으로 SSP2와 SSP를 비교한 수렴타당도의 감각처리영역의 총 점수간의 계수는 .85이고 감각처리와 관련된 행동반응영역의 총 점수간의 상관계수는 .85로 높은 상 관관계를 보였다. 결론 : 본 연구는 SSP2의 신뢰도와 타당도를 확인하였으며 연구 결과 높은 수준을 보였으므로 SSP와 같 이 임상에서의 사용이 용이할 것으로 판단된다.

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

Shopping at bricks-and-mortar stores is considered highly experiential. An ability to experience and physically interact with a product is a key benefit of shopping at offline stores. In an online shopping context where sensory experience is absent, researchers have looked at how mental imagery as an alternative to in-store sensory experience impact consumer decision-making (Yoo & Kim, 2014). However the role of mental imagery has been largely overlooked in the context of offline store shopping. While it is true that shopping at offline stores facilitates sensory experience, evidence from cognitive neuropsychology literature supports that visual perception impacts visual mental imagery (Bartolomeo, 2002). Therefore, it is reasonable to posit that sensory experience in stores is related to mental imagery. Yet the relationship between actual sensory experience and mental imagery in the context of store shopping has not been studied. To fill a gap in the current literature, this study aims to examine the process by which sensory experience and mental imagery facilitate purchase decision-making in the context of offline stores. Based on the model of recursive relationships among consumers’ emotional, cognitive, perceptual and behavioral responses (Scherer, 2003) and a review of previous literature, this study posits that actual sensory experience and mental imagery related. It is further posited that both actual sensory experience and mental imagery influence consumers’ affective (anticipatory emotion) and cognitive responses (e.g., decision satisfaction, perceived ownership and decision satisfaction). This study employed an online survey in Korea. Apparel shoppers who shopped and purchased apparel at brick-and-mortar stores during the last six months were recruited. To facilitate a retrieval of in-store experiences, a series of questions about their specific shopping trip and purchases were asked at the beginning of survey. The current study consists of measurements adopted from the existing literature with adequate reliabilities. All the items were measured using a 7-point Likert-type scale. A total of 455 respondents completed the online survey questionnaire. Cronbach’s alpha coefficients were examined to assess reliabilities of the measures, and reliability coefficients were acceptable for all constructs (.78 ~ .92). Results of the SEM revealed that all the model-fit indexes exceeded their respective common acceptance levels, suggesting that the proposed model fitted the data well (2 = 627.38, df = 175; NFI = .92; IFI = .94; CFI = .94; RMSEA = .075). All the direct relationships among variables were significant except for the effect of sensory experience on perceived ownership, the effect of mental imagery on decision confidence, and the effect of perceived ownership on behavioral intention. This study provides new insights into consumer in-store shopping experiences and theoretical and practical implications. Sensory experience and mental imagery are complementary in facilitating consumer in-store shopping experiences. In addition to the importance of sensory experience, this study provides empirical evidence to support the vital role of mental imagery in the context of in-store shopping. Visualizing a situation through vivid mental imagery combined with actual sensory experience will lead consumers to positive shopping outcomes. Further research is warranted to better understand how to optimize actual sensory experience and mental imagery to offer excellent in-store experiences.

The changes in the aroma and spoilage odor emitted from eleven ‘Hongro’ apples during ten weeks’ storage were investigated using six types of metal oxide semiconductor gas sensor arrays. The gas sensors used in the evaluation were sensitive to apple-emitted aroma or spoilage odor, and a high reproducibility of 5% relative standard deviation or less was confirmed. Significantly, the change in apple-emitted aroma or spoilage odor was easily distinguished by the optimal gas sensor and a significant correlation (r=0.992) between decay rate and sensitivity change was observed. The results of a principal component analysis of the signal patterns obtained by data standardization using the optimal gas sensor showed a clear classification between decayed sampler groups and undecayed sampler groups.

목적 :본 연구에서는 구강방어를 동반한 자폐 범주성 장애 아동에게 구강감각자극 가정 프로그램을 적용하 여 양치질의 변화, 양치질 수행도 및 보호자의 만족도 변화를 알아보고자 하였다.연구방법 :본 연구의 대상은 자폐 범주성 장애로 진단받은 3명의 아동이었고 연구 설계는 개별 실험 연구 (single subject experimental design) 중 ABA 설계를 사용하였다. 각각 4회, 8회, 3회기로 총 15회 기로 진행되었다. 가정 프로그램은 중재기간 동안 보호자가 대상자에게 매일 2회 이상 시행하도록 하였 다. 양치질의 활동 변화는 조작적 정의를 통해 거부행동과 허용시간을 측정하였다. 구강감각처리 수준은 감각프로파일을 사용하였으며 캐나다작업수행측정(Canadian Occupational Performance Measure; COPM) 을 이용하여 양치질에 대한 수행도와 보호자의 만족도 변화를 알아보았다.결과 :구강감각자극 가정 프로그램은 자폐 범주성 장애 아동의 양치질 거부행동 감소, 허용시간 증가를 가 져왔다. 둘째, 모든 대상자의 양치질 수행도 및 구강감각처리수준, 보호자의 만족도가 향상되었다. 셋째, 모든 대상자의 향상된 양치질은 중재가 종료된 지 1개월 후에도 그 효과가 유지되었다.결론 :본 연구를 통해 구강감각자극 가정 프로그램이 자폐 범주성 장애 아동의 양치질 수행도 향상에 효과 적인 중재방법임을 확인하였다. 본 연구 결과를 바탕으로 가정과 연계된 중재 프로토콜 연구가 더욱 활 발하게 이루어져야 할 것이다.

Chewing and swallowing disorders such as dysphagia are common in the elderly people whose number is reported to continuously increase throughout the world. With this trend, the aging populations have recently become the global focus of substantial research interest in a variety of industrial fields and the food industry is also no exception. Further studies are also necessary to establish the guidelines or criteria for controlling the food texture for the elderly with different living and cultural backgrounds. An experimental attempt was made to bridge the gap between instrumental and sensory texture in a model solid food system, providing a reference texture range for the elderly diets. For doing so, uniaxial compression was applied to measure the instrumental hardness of corn starch gels that was correlated with their sensory properties perceived by the elderly aged 60 and older. A polynomial trend line was satisfactorily obtained with the formula (y=0.2188x2-5.7917x+38.14) describing the relationship between instrumental hardness and starch concentration. When the instrumental hardness (stress) was correlated with the sensory hardness, a linear correlation was observed with a coefficient of determination (R2=0.879). However, the use of logarithmic transformation exhibited the improved correlation of coefficients. A fairly linear correlation (R2>0.96) was thus observed between the instrumental and sensory hardness by a semi-logarithmic relationship known as Weber-Fechner’s law scale. In principal component analysis, two principal components that accounted for 86.71% of the total variance, separated the gel samples in terms of hardness/springiness and moistness, respectively. The categories of the starch gel samples were subdivided into five groups with different stress ranges. As a result, five categories of food texture could be successfully provided with corresponding stress range and consumer languages that can be used as a reference tool to establish the guideline or criteria for developing the elderly foods.

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/ taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

본 연구는 YorkshireⅹLandraceⅹDuroc(YLD), YorkshireⅹChester whiteⅹYorkshire(YCY), and YorkshireⅹBirkshireⅹDuroc(YBD) 삼원교잡종 목심의 육질특성을 비교하여 새로운 교잡종 생산을 통한 품종개량에 필요한 기초적 자료로 이용하고자 이화학적 분석 및 관능 평가를 실시하였다. 돈육은 출하체중 110-120kg의 규격돈으로서 교잡종 별로 10두씩 임의로 선택하여 도축 후 24시간 동안 0±1℃예냉실에서 냉도체를 만든 후 좌도체로부터 돈육 목심 부위를 발골 및 정형하여 진공포장 후 일반성분 분석, 이화학적 분석 및 관능검사를 실시하였다. 일반성분 분석결과, YLD 교잡종 목심의 지방함량이 다른 교잡종에 비해 높았다(p<0.05). 육색지수의 경우 YLD 교잡종 목심의 L*값이 가장 높았다(p<0.05). 가열감량의 경우 YBD 교잡종이 다른 교잡종에 비해 높았지만, 다른지표들은 낮았다(p<0.05). 저장기간별 YCY의 TBARS 수치가 저장 14일차에 다른 교잡종보다 가장 낮았다(p<0.05). 관능검사의 경우 YLD와 YCY 교잡종이 더 높은 값을 나타내었다. 따라서 본 연구결과를 통해 보수력이 뛰어나고, 전단력가는 낮으며, 지방함량은 높아, 결국 가장 훌륭한 관능검사 결과를 얻은 YLD 교잡종목심에 대한 선호도가 높을 것으로 판단된다. 본 연구 결과를 통해 세가지 형태의 삼원교잡이 육질에 영향을 미칠 수 있음을 확인하였다.

목 적: 약시의 시감각 이상 위한 임상에서 가능한 검사를 확인하고자 하였다. 대상 및 방법: 정상안 24명(15.6±6.1(세))과 약시 치료 중이거나 중단한 약시안 21명(11.4±4.4(세))을 대 상으로, 시감각 검사법들 중 원-근거리 시력, 단안-양안 조절력, MEM을 이용한 조절래그, 입체시 검사를 실시하여 비교 분석하였다. 또한, 약시 그룹을 부등시성(굴절성)과 혼합성(사시성) 약시로 나누어 시감각의 차이를 비교하였다. 결 과: 정상안과 약시안의 시감각 비교에서 원거리 시력(정상안: 1.0±0.0, 약시안: 0.53±0.3), 근거리 시력(0.99±0.03, 0.43±0.25), 조절래그(0.78±0.25, 0.63±0.51(D))와 입체시(32.71±6.90, 457.62±320.47(sec of arc))에서 통계적으로 유의한 차이(p<0.05)를 보여 시감각 검사방법 중 네 가지 방 법으로 약시안의 시감각 이상을 확인 할 수 있었다. 하지만, 단안-양안 조절력과 굴절성과 사시성 약시 그 룹간의 시감각 이상 비교에서는 큰 차이를 보이지 않았다. 결 론: 원-근거리 시력, 조절래그 그리고 입체시 검사들이 약시의 시감각 이상의 정도를 파악할 수 있다 는 결과를 보였으며, 약시의 종류로서의 시감각 검사는 적합하지 않았다. 그러므로, 약시의 치료 및 분석에 있어서 이 연구에서 제시한 방법을 통해 보다 다각적인 약시의 임상적인 접근이 가능할 것으로 보인다.

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee’s, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

The purpose of this study was to examine the effects of sensory stimulation type on the learning of the elderly. The study implemented elderly verbal learning test by evenly dividing a total of 40 elderly people into auditory stimulation followed by visual stimulation group(AVG), visual stimulation followed by auditory stimulation group(VAG), simultaneous visual and auditory stimulation group(SG), and auditory stimulation group(AG). The result are as follows. SSG showed highest results in most of the test, followed by AVG, VAG, and AG. In particular, SG showed a statistically significant difference in immediate recall total score and short delay free recall score(p<.05). In the post-hoc test results of immediate recall total score, SG showed highest score with a statistical significance. AVG showed the second highest score, followed by VAG and AG and all showed a statistic significance(p<.05).In the post-hoc test results of short delay free recall score, SG and AVG showed a statistically significantly higher score than AG(p<.05). The results suggest that simultaneous stimulation of visual and auditory sense is more effective for improving the learning of the elderly people than visual stimulation followed by auditory stimulation or auditory stimulation followed by visual stimulation.

The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness (R2=0.99) and chewiness (R2=0.99). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness (R2=0.83). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in「Imwonsibyukji」. Prepared Kunrak was ripening for 96 hours at 20, 30, and 40oC. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at 40oC for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.