This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

꿀벌에 대한 중요성이 인식되고 도시양봉의 수요가 증가하는 가운데 도시양봉에 최적화된 벌통을 제작하였 다. 꿀벌과 도시양봉에 대한 설문를 진행한 결과, 분봉으로 인한 민원이 도시양봉을 하는 데 가장 큰 저해요소로 꼽혔다. 이에 분봉을 방지하여 시민과 어우러질 수 있으며 친환경적인 벌통을 제작하는 데 초점을 맞췄다. 분봉을 방지하기 위해서는 여왕벌의 이탈을 감지하는 자성 센서와 벌들이 분봉을 하고자 하는 욕구인 분봉열을 감지하 는 온도 센서를 설치하여 효율을 파악하였다. 더불어 최근 이상기후로 인한 잦은 폭우와 고열을 견디기 위하여 밀랍을 이용한 벌통 코팅을 진행하였다. 벌통의 바닥에는 트레이를 서랍처럼 분리 설치할 수 있도록 함으로써 무더운 기온에서는 손쉽게 트레이를 빼서 환기에 중점을 두고, 그 외의 조건에서는 트레이를 끼워둠으로써 바닥 에 떨어진 꿀벌의 사체를 주기적으로 수거하여 유전자 분석을 함으로써 꿀벌의 건강 상태를 점검할 수 있도록 하였다. 꿀벌이 해당 벌통으로 인하여 스트레스를 받는지 꿀벌의 주요 스트레스 마커 유전자의 상대적 발현량을 조사한 결과, 일반적인 벌통에서의 발현량 수준과 큰 차이가 없는 것을 확인할 수 있었다. 이처럼 새로이 디자인된 벌통을 이용한다면 이상기후에서도 도시양봉을 하는 데 기여할 수 있을 것으로 기대된다.

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey ‘sweet taste’, ‘light flavour’, ‘soft flavour’, ‘savoury flavour’, ‘familiar flavour’, ‘harmonious flavour’, ‘softness’, and ‘harmoniousness with food ingredients’ were determined as drivers of liking, on the other hand, ‘disturbance with food ingredients’ and ‘soybean fishy smell’ were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

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.