Sensory evaluation of shucking pressure, pressure holding time, seeding method, difference in full shucking rate in the aquaculture area and shucking oyster was performed using an ultra-high pressure oyster shucking machine. The reaching time for each target pressure is 2.2-2.4 MPa/sec in the range of 180 MPa to 240 MPa. had a rate of pressure rise. There was a difference of 0.5-1.7℃ in the range of 24-27℃ in the seawater temperature before and after the pressure treatment inside the pressure vessel, but there was no specific increase or decrease in seawater temperature. When only the shucking pressure is increased without the pressure holding time, the critical shucking pressure at which the oyster shell is opened and the flesh is peeled in the range of 200 to 220 MPa. When the critical shucking pressure is reached, the oyster sample in the closed vessel is expected to be shucked by about 40%. If there is no pressure holding time when judged only by full shucking, an increase in pressure of about 1.5 MPa is required to further shuck 3% of the oyster population. The oyster samples cultivated in the south coast of Korea were subject to full shucking under the conditions of 220 MPa shucking pressure and two minutes (120 seconds) of pressure holding time, and the difference in the pressure of the oysters according to the oyster seeding method and the farming area was minute. Finally, the condition of 220 MPa of shucking pressure and three minutes of pressure holding time was the best at 1.52 when the result of the sensory evaluation performed manually was set to 1.0. Next was 1.4 under the conditions of 220 MPa of shucking pressure and one minute of pressure holding time (60 seconds), and 1.3 under the condition of 220 MPa and two minutes of pressure holding time (120 seconds). Therefore, it is considered that the most desirable shucking conditions, considering the efficiency and sensory evaluation results, are the conditions of 220 MPa shucking pressure and two to three minutes of pressure holding time.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.

The aim of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatically hydrolyzed isolated soy protein. As a result of QDA, 34 attribute descriptors were developed. According to the results of the flavor profile, the strengths of most color and tastes except sourness were evaluated before activated carbon treatment sample. Principal component analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was 56.35% (F1) and 35.05% (F2), having explained 94.13% in total variablility. In case of the untreated sample of active carbon, it was located in the first quadrant and correlated with color, flavor, a slightly salty taste, and a slightly bitter taste. It also showed high correlation with meju taste. The activated carbon treatment samples were located in the second quadrant and correlated with delicate taste, slight saltiness, sourness, and umami, having high correlation with burned rice.

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.

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.

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.

High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.

The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared. The sensory characteristics of five kinds of rice confections were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). In the descriptive analysis, 10 trained panelists evaluated sensory characteristics consisting of 19 attributes, and there were significant differences (p<0.05) among the 16 characteristics. For the descriptive data, multivariate analysis of variance was carried out and identified differences among the samples. The PCA of rice confections for the first two principal components could explain 85.66% of the variations. The Korean, Japanese, and Chinese rice confections were savory, gritty, and particle-sized, the other Korean local specialty rice confections were fruity, sweet, honey-flavored, compact, and crispy, and those from the USA were glossy, grainy, bright, adhesive, cohesive, crispy, and sweet.

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year schoolaged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year schoolaged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children

미국인이 즐겨먹는 기능성 고추케찹과 한국산 고추케찹의 생리활성 특성을 비교하고, 한국산 고추케찹의 외국인 관능 평가를 진행하여 고추케찹의 특성과의 상관관계를 분석하여 고부가 가치 고추가공품의 기초자료를 마련하고자 연구를 진행하였다. 미국산 고추케찹 4종과 한국산 고추케찹의 총 당, 염도, 당도의 이화학적 분석과 ASTA 값, 총 캡사이시노이드, 총 카로티노이드, 총 페놀, 총 항산화력의 생리활성 성분을 분석하고, 관능평가를 실시하였다. 한국산 고추케찹은 미국 고추케찹보다 생리활성 성분이 모두 높게 나타났으며, 관능평가 결과, 미국 고추케찹에 비하여 단맛과 짠맛이 약하고, 종합적 기호도가 높은 것으로 평가되었다. 생리활성 성분과 관능평가 결과의 상관관계 분석을 통하여 ASTA 값, 총 캡사이시노이드, 총 카로티노이드 함량과는 통계적으로 서로 양(positive)의 상관관계를 갖는 것으로 분석되었고, 이 3가지 생리활성 성분은 종합적 기호도와 높은 상관관계가 있는 것으로 나타났다.

Cheese is regarded as a viscoelastic food material. Textural properties of cheese play an important role in overall quality and consumer preference. Textural properties of cheese can be analyzed by rheological analysis and sensory evaluation analysis. Instrumental mechanical methods can provide the measurement of rheological properties of cheeses affecting physical properties, such as cracks, firmness, fracture, and production of eyes in cheeses. Descriptive sensory analysis with well-defined sensory descriptive words is a powerful tool to identify and quantify the key sensory properties of cheeses. In this article, major analytical methods to determine the rheological and sensory properties of cheeses and their applications to cheeses are presented.

한국 건고추 6종 슈퍼마니따, 독야청청, 신세계, 왕대박, 한반도, 청양 고추의 capsaicinoid, 유리당, 유기산 함량을 분석하고, 추출 현탁액의 고추 맛 관능평가와 비교하였다. 한국 건고추의 capsaicinoid 함량은 37.8~164.1mg·100g-1, 유리당 함량은 9.3~18.2mg·100g-1, 유기산 함량은 8.1~14.7%이었다. 고추 분말추출 현탁액의 신미 관능평가는 고추의 capsaicinoid 함량과 완전히 일치하였지만 고추 기호도에 대한 관능평가와는 유효하지 않았다. Capsaicinoid, 유리당, 유기산 함량간의 다중회귀 결과 상관계수 0.927과 회귀계수 0.906으로 높았다. 그렇지만 capsaicinoid와 유리당 2개의 변수를 이용한 관계식을 회귀분석한 결과 R2=0.884의 높은 선형성을 가지는 Y = 0.69X + 0.11를 얻어 고추맛의 관능평가를 위한 매운맛과 총 유리당을 통한 계량적 해석이 가능하였다.

목적 : 자폐아동의 상동행동 감소를 위한 중재방법으로 조건부 운동방법을 통한 응용행동분석과 감각통합치료의 효과를 비교하고자 한다.연구방법 : 본 연구는 개별실험 연구 설계인 교차중재설계(alternating treatment design)방법을 사용하여 응용행동분석의 조건부 운동방법과 감각통합치료를 상호 교차해서 상동행동을 치료 하였다. 연구대상은 중증 정신지체와 자폐증상을 갖고 정신지체아동 시설에서 생활하는 만 8세 10개월 된 남아였다. 상동행동 감소를 위한 중재방법으로 1회기에 20분씩 감각통합 치료와 조건부 운동 방법을 교차하면서 각 5회씩 실시하였다. 상동행동은 시각적 상동행동과 손가락 상동행동으로 나누어 측정하였다. 종속변인의 측정은 페그를 끼우는 과제수행 과정 중에 발생하는 상동행동을 비디오로 촬영한 후, 등간 기록법(interval recording)으로 기초선 2회, 교차중재과정 10회, 일반화과정 1회 실시하였다.결과 : 치료 전에는 시각적 상동행동이 10분에 평균 21회(4～40회) 발생했으나 중재 후에는 감각통합 치료 후에 평균 1회(0～3회), 조건부 운동 후에는 평균 1.6회(0～10회)로 감소했고, 손가락 상동행동은 치료 전에는 평균 28회(10～36회), 감각통합치료 후에는 평균 3.5회(0～12회), 조건부 운동 후에는 평균 5.7회(0～16회)로 감소하였다. 치료 종료 3주 후에 상동행동을 10분간 페그를 끼우는 상태에서 1회 측정했을 때, 시각적 상동행동이 4～10회, 손가락 상동행동이 4～6회 발생한 것으로 보아 상동행동 치료효과가 적절히 유지된 것으로 보인다.결론 : 상동행동 감소를 위해 사용된 감각통합치료와 조건부 운동 방법을 통한 응용행동분석 모두 효과가 높은 것으로 나타났지만, 이 두 방법의 치료효과 비교에서는 현저한 가시적 차이를 보이지는 않았다.