식품의 맛에 대한 초식품물리학적 해석

다국어 초록 (Multilingual Abstract)

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multilayered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

목차 (Table of Contents)

• Abstract
• 서론
• 맛의 인식 및 음식섭취기작 기작
• 허기와 포만감
• 음식 맛의 측정과 표현
• 의식계에서 맛의 인식 pattern
• 감성인식패턴에 영향을 주는 요소
• 패턴화를 위한 감성인식평가표
• 맛의 다양한 표현
• 임신경험이 맛의 감성인식에 미치는 영향
• 결론
• 참고문헌