To investigate the effects of tagatose added to yogurt fermented with Streptococcus thermophiles (ST) or Lactobacillus delbrueckii subsp. Bulgaricus (LB), pH, titratable acidity (TA), sugar content, color value, viable cell number, and sensory evaluation were determined on yogurts added with 7% sucrose, tagatose, or a mixture of sucrose and tagatose in triplicate. After 24 h, pH and sugar content of sucrose-added yogurt reached nearly 4.5 and 4.2 respectively, and were lower than those of yogurt with tagatose (above 5.6 and 8.6, respectively). Also, TA of sucroseadded yogurt (1.51%) was much higher than that of yogurt with tagatose (0.59%). There were no significant differences in color value and viable cell count after 24 h. However, the addition of tagatose seems to slow the growth rate of LB more than that of ST. Sensory preference revealed that mixture-added yogurts scored significantly higher in taste (5.90), texture (5.86), and overall acceptability (6.16) than yogurts with tagatose (5.20, 5.02, and 5.36, respectively), but there was no significant difference from the sucrose-added yogurts. In conclusion, tagatose inhibited the fermentation rate, but the mixture of tagatose and sucrose could be used for yogurts with lower calories and glucose index (GI) without a sensory difference from sucrose-added yogurt.

목적 : 본 연구는 그룹감각통합치료가 지적장애아동의 감각처리와 또래상호작용, 과제수행에 미치는 영향과 그 효과의 지속여부를 알아보고자 하였다. 연구방법 : 본 연구는 만 7세 이상 13세 미만의 아동 12명을 대상으로 주 3회 60분씩 8주 동안 진행하였다. 그룹감각통합치료는 감각처리와 놀이기술, 또래와의 상호작용이 포함된 총 24가지 주제에 맞는 활동으로 구성되었으며, 대상자를 선별하기 위하여 단축감각프로파일을 사용하였다. 결과를 측정하기 위하여 단축감각프로파일과 또래놀이 상호작용 평점척도, 캐나다 작업수행 측정을 사용하여 대상자의 감각처리와 또래상호작용, 과제수행의 사전․사후․추적 평가를 실시하였다. 측정 결과는 반복측정 분산분석을 사용하여 사전․사후․추적조사의 평균 점수 차이를 분석하였고, 윌콕슨 순위검정을 사용하여 사전․사후․추적조사의 변화의 차이를 비교하여 분석하였다. 결과 : 그룹감각통합치료 중재 이후 대상자들의 감각처리와 또래상호작용, 과제수행에 유의한 향상을 보였다(p<.05). 4주후 실시한 추적조사에서 치료의 효과가 유지되는 것을 확인하였다. 결론 : 그룹감각통합치료는 감각처리능력의 증진뿐만 아니라, 또래상호작용이 필요한 학령기 아동들에게 모방과 그룹 안에서의 연습을 제공하고, 일상생활까지 그 효과를 연결할 수 있는 효과적인 중재방법이다.

The rate of salt and sugar into pickled cabbages was determined, and physicochemical characteristics, such as sensory, texture, and pH, of vinegar pickled cabbages during storage were examined at different storage temperatures and vinegar concentrations. The rate of salt and sugar penetration was faster in smaller size and on leaves rather than the stem of cabbage. Also, higher salt and sugar concentration and higher storage temperatures led to increase in salt and sugar permeation rate. As a result of sensory test, lower storage temperature is the most suitable, and 6% vinegar concentration was the mostly appropriate. Hardness and cohesiveness were decreased significantly at the initial 1st week storage time, but storage temperature did not show any significant effect. Addition of vinegar contents enhanced the hardness, but decreased cohesiveness. The pH was lowered with increasing vinegar content, indicated most significant factor on pickled cabbage. In general, salt and sugar contents rather than storage temperature have greater influence on permeation rate, and especially, addition of vinegar affects the texture of pickled cabbage.

본 연구에서는 vitamin C를 넣어 발효시킨 오징어 액젓을 조미용도로 활용하기 위해 발효 과정 중 아미노산함량 변화, 염도별 이화학적 특성, 오징어 액젓과 시판 저염간장 과의 관계양상을 파악하였다. 발효 중 총 아미노산은 증가 하였으며, 그중 Asp, Pro, Gly, Ala, Val, Ile, Leu의 함량은 발효 기간에 따라 증가하였다. 소금 첨가량에 따라 오징어 액젓의 염도와 당도는 증가하였으며, 수분과 pH는 감소하는 것으로 나타났다. 색도의 경우 소금을 넣을 경우 명도, 적색도, 황색도 모두 감소하였고, 소금 첨가량에 따른 차이는 있으나 특별한 경향을 보이지는 않았다. 동일한 염도의 오징어 액젓과 시판 저염간장의 관능검사 결과, 색은 모든 염도에서 차이를 보였으며, 향은 1, 2, 4%에서 차이를 보 였다. 짠맛은 염도가 높아질수록 기호도가 높아지는 경향 을 보였다. 오징어 액젓의 단맛은 가장 낮았으며, 신맛은 가장 높은 기호도를 가졌다. 오징어 액젓과 저염간장의 기 호도 양상은 83.84~94.51%의 설명력을 가지며, 향과 색의 기호도는 저염간장보다 오징어 액젓이 높았고, 감칠맛은 반대로 저염간장이 높은 것으로 나타났다. 또한 감칠맛과 단맛은 전반적 기호도와 양의 상관관계를 가지는 것으로 조사되었다. 오징어 액젓의 염도가 높아질수록 저염간장군과 가까워지는 것으로 나타나 일정 염도를 가질 때 간장과 유사한 용도로 사용이 가능할 것으로 보인다.

본 연구는 건조숙성 조건에 따른 한우 설도육의 이화학적 및 관능적 특성 변화를 조사하고자 수행하였다. 한우 거세 1등급 설도육 54개를 구입하여 온도(2℃, 4℃), 상대습도(65%, 75%, 85%) 및 건조숙성기간(10~90일)에 따라 4종(T1~T4)의 조건으로 나누어 건조숙성하면서 도가니살 및 보섭살의 육질특성과 삼각살을 포함한 관능특성을 비교하였다. 도가니 및 보섭살의 지방함량은 4개 처리구 모두에서 숙성기간이 증가함에 따라 유의적으로 증가하였다(p<0.05). 반면에 수분함량은 건조숙성기간이 증가함에 따라 도가니육은 T2와 T4, 보섭육은 T2에서 유의적으로 감소하였다(p<0.05). 도가니 및 보섭육의 육색은 건조숙성기간이 증가됨에 따라 4개의 처리구 모두 L값(백색도), a값(적색도), b값(황색도)이 유의적으로 감소하였다. 가열감량은 도가니육의 경우 T2만 건조숙성기간이 증가할수록 감소되는 경향이었고 나머지 3개 처리구는 유의적인 차이가 없었다. 보섭육의 경우 가열감량은 처리구 4개 모두 건조숙성기간이 증가할수록 감소되는 경향이었다. 동일한 숙성일 내 처리구간 비교에서는 T2가 가열감량이 유의적으로 가장 낮았다. 전단력은 도가니육과 보섭육 모두 4개 처리구에서 건조숙성기간이 증가할수록 유의적으로 감소한 반면(p<0.05) 보수력은 유의적으로 증가하였다(p<0.05). 관능특성 변화에서 도가니육, 보섭육 및 삼각살은 건조숙성기간이 증가할수록 모든 처리구에서 연도가 증가하였다. 다즙성은 도가니육과 삼각살은 T2와 T4에서 증가하였고, 향미는 삼각살만 T2와 T4에서 증가하였다. 본 연구에서 제시된 4개의 처리구에 대한 한우 설도육의 육질 및 관능특성 분석결과 전단력, 보수력 및 연도가 모두 향상되었으며 특히 처리구 2 조건은 가열감량과 관능적 기호도에서 더 유리하게 작용한 것으로 나타났다. 따라서 한우 설도육은 온도와 습도를 단계적으로 상승시키면서 약 60일 이내로 하는 것이 육질, 맛과 경제성 면에서 적절할 것으로 생각된다.

We investigate how two concurrent multimodal sensory primes affect consumers’ evaluation of green products. More specifically, we study how an action of physical cleansing—which enables consumers to smell cleaning scents and offers them a sensation of physical cleanliness—influence their subsequent green detergent choices. Based on the theory of embodied cognition (Barsalou, 2008), we theorize that the two sensory inputs can simultaneously prime morality and cleaning effectiveness—two related yet different concepts—, which can be diagnostic for green product evaluations. The results of two studies show that both the cleaning effectiveness and the primed morality affect how consumers judge a green detergent. On the one hand, consumers infer how effective the detergent is from its scent strength and artificiality – the milder and the more natural the scent is perceived to be, the ―greener‖ and the less effective the detergent is judged to be compared to a regular, non-green alternative. On the other hand, the act of physical cleansing primes the sense of moral superiority of consumers relative to ―others.‖ The consumers who feel morally superior to others then underestimate how attractive the green detergent is going to be to ―other consumers‖ in the market (i.e., to the rest of the market). Our research contributes to both the psychophysiology and the green marketing literature. Regarding the former, we demonstrate a novel multisensory interaction effect by investigating how the brain deals with two competing primed concepts at the same time. Regarding the latter, our findings explain why making people feel moral does not always promote green or ethical consumption (Khan & Dhar, 2006; Mazar & Zhong, 2010). Apart from the account of moral licensing, we further identify that self-based green choices are largely utilitarian and driven by a pragmatic self-interest rather than by morality.

Co-branding is defined as a marketing strategy in which “two brands are deliberately paired with one another in a marketing context such as in ads, products, products placements, and distribution outlets” (Grossman 1997, p. 191). Prior research suggests that the crucial key to the success of co-branding is perceived fit including both product category fit and brand image fit. The product category fit is the relevancy of product category between partner brands about co-branding product or brand. For example, “Apple” collaborated with “Nike” to make a smart watch for sports activates. The brand image fit is about how the images (such as luxury image, young and fun image) fit between the partner brands. Prior co-branding research shed light on the effects of perceived fit between co-branding partner brands. Nevertheless, the findings of prior research have been limited to the two types of perceived fit. This research introduced the new-type of perceived fit called “sensory fit” In the current study, the sensory fit is defined as the perceptual congruency between partner brands’ sensory factors such as color, shape, size, and so on. Still, the sensory fit in context of co-branding are yet to be fully investigated by academic research. To fill the gap in the literature, we designed two experimental studies to better understand how the sensory fit affects the evaluations of co-branding. In study 1, we manipulated the partner brands’ sensory attributes (i.e., pronunciation of brand name and shape of brand logo). The results showed that the sensory fit significantly influences consumers’ response to co-branding. That is, a significant interaction (sensory fit × product involvement) was observed, suggesting that participants showed more positive attitudes on the evaluation of co-branding in the low-involvement product (i.e., mug) condition. However, the same pattern was not observed in the high involvement product condition (i.e., laptop). In Study 2, we replicated the findings of Study 1 and used letter style of brand name to manipulated the sensory fit. Findings showed a significant main effect of sensory fit again. Interestingly, the sensory fit was found in the high-involvement and hedonic products condition only. In sum, our findings suggest that the sensory fit should be considered as it predicts the success of co-branding strategy.

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

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.

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

평형능력은 보행에 영향을 미치고, 보행속도는 노인의 건강한 척도를 말해주는 기준이 된다. 이 연구의 목적은 체성감각계 지원이 여성 노인의 보행 및 평형감각에 미치는 영향을 보고자 하였다. 평소 지팡이를 사용하지 않고, 규칙적으로 운동을 하지 않으며, 이비인후과적으로 이상이 없는 노인으로 평균 연령이 75세 여성 노인 61명을 실험군 31명과 통제군 30명으로 분류하였다. 종속변인으로는 2.44m왕복걷기, 10m 일반걷기 및 빠르게 걷기, 6분 걷기를 실시하였다. 평형감각 검사로는 뉴로컴사의 EquiTest를 이용하여 분석하였다. 연구 결과 2.44m 왕복걷기와 10m 일반걷기에서는 유의한 차이가 없었으나 10m 빠르게 걷기, 6분걷기에서는 유의한 효과를 보이는 것으로 나타났다. 평형감각에서는 조건 2, 3, 4, 6에서 유의한 효과를 보이는 것으로 나타났다. 결론적으로 체성감각계 지원이 노인 여성들의 보행 및 평형유지 능력에 유의한 효과를 보이는 것으로 나타나 지팡이의 적극적 사용이 권장된다 할 수 있겠다.

There has been growing concern over the emissions of formaldehyde and VOCs from automotive interior materials, as these could have an important impact on the in-vehicle air quality (IVAQ) of automotive vehicles. Odor, the components of which may include VOCs, refers to the automotive interior smell emitted directly or indirectly from any part of an automotive interior, based on human olfactory senses and a comfort evaluation of vehicle quality. The objective of this paper is to compare the instrument analysis with the sensory characteristics of an odor using GC/MS/Olfactometry. From the test, it was possible to identify the cause of odor, which can be difficult to distinguish among multiple odors, through the simultaneous performance of instrumental analysis and sensory evaluation.

This study aims to gather precise information on the real fabric color and texture, and purchasing intention of mobile shoppers buying clothes. Eighty volunteers participated in the sensory test on three smartphones with four colors and two fabricssmooth taffeta and hairy doeskin. This study carried out the posteriori test using the one-way ANOVA and Duncan test by SPSS21.0. In the analysis’ results of color preference, there were no differences among the four colors of taffeta between the smartphones, but different preferences between the red and yellow doeskin exist. In the case of the Samsung phone, which has an immense color distortion, the red fabric has a low color preference. In contrast, on the Apple phone yellow fabric had the highest preference because of its brightness. The Apple phone also has the highest purchasing intention of yellow colored taffeta, which is similar to the color preference results, although the real fabric has the opposite result. For doeskin, the real red and blue colored fabric has the highest purchasing intention. The Samsung phone has the biggest color mismatch with the real fabric. It also has the lowest purchasing intention of red taffeta fabric, while the LG phone has the lowest purchasing intention of blue fabric. Using the paired comparison method of the similarity between ‘real’ fabrics and the mobile version of fabric colors has a low similarity on all four colors of taffeta and doeskin fabrics. Therefore it can be concluded that phones do not represent the ‘real’ fabric color.