The purpose of this study is to identify the legal definition and usage of cultural property term related to the architecture within the cultural property-related legal system and general legal system, and to present proper terminology and specific concepts that can be used for the architecture as cultural properties. In the current cultural property legislative system, terms about the architecture are diverse and obscure, and the definition of each term is different from the concept in the general legal system. In this context, this study presented the terminology of 'the architectural heritage' as ‘a cultural property by construction act’ to cover whole cultural properties related to Korean architecture. And the conceptual scope of the architectural heritage is divided into the technology and the performer related to the act, the record and the building related to the product. and Each concept needs to be specifically tailored to its object and scope. Systematic definition of terms for cultural properties related the architecture can positively influence systematization of cultural property preservation and management as well as empirical research and education on Korean architecture.

Recently, food industries are increasingly interested in launching ethnic foods in the global market, but communicating sensory information to target consumers has been complicated due to the ambiguity and complexity of Korean sensory descriptors. This study was conducted to elicit various multidimensional sensory descriptors and their definitions using focus group interviews (FGI). Two consumer groups, consisting of 10 panelists in their 20s and 10 panelists in their 30-40s respectively, participated in the FGI. A total of 14 commonly used multidimensional sensory descriptors, including gamchilmat (감칠맛), gaeun (개운), goso (고소), gusu (구수), kkal-kkeum (깔끔), neu-kki (느끼), dambaek (담백), birin (비린), siwon (시원), sikeum (시큼), ssapssarae (쌉싸래), eolkeun (얼큰), jjapjoreum (짭조름), and kalkal (칼칼), were elicited. Their definitions showed that these descriptors not only were constructed using several sensory elements but also contained hedonic connotations. Descriptors such as gaeun, siwon, and kkal-kkeum were more closely associated with overall sensory impressions, including aftersensations and post-ingestive effects rather than sensory concepts. As individuals tend to weigh different elements to construct the concept for each multidimensional descriptor, further studies are required to identify elements consisting of these descriptors to develop better test methods and gain a clearer understanding of the sensory profiles of Korean foods.