묘사분석과 전자코 및 전자혀를 이용한 시판 조미료의 관능적 특성

전서영(Seo-Young Jeon),김진숙(Jin-Sook Kim),김기창(Gi-Chang Kim),최송이(Song-Yi Choi),김상범(Sang-Bum Kim),김경미(Kyung-Mi Kim) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: This study performed the descriptive analysis of commercial seasonings and the correlation between electronic nose analysis and electronic tongue analysis. Methods: This study was performed to analyze descriptive analysis by principal component analysis (PCA). Further, the relationship between characteristics determined by electronic nose analysis and sensory characteristics, as well as the relationship between characteristics determined by electronic tongue analysis and sensory characteristics were by Pearson"s correlation analysis and partial least square regression (PLSR) analysis. The study was conducted with 10 trained panelists, and eight kinds of seasoning samples were used. Results: During the descriptive analysis period, a total of 40 descriptive attributes were developed. Descriptive expressions of the commercial seasonings include six appearance characteristics, 12 odor / flavor characteristics, 13 taste characteristics, four after-taste characteristics, and five mouth feeling characteristics. Descriptive analysis characteristics of commercial seasonings were clearly distinguished based on the main characteristics, product type, and additives, and samples of meat, seafood, and fermented soybeans. The electronic nose scent pattern was largely divided into liquid product and powder product. Based on the descriptive analysis, electronic tongue analysis was distinguished from bitter taste and sour taste. Conclusion: Some of the correlations between human senses, electronic nose and electronic tongue sensors were confirmed. In the correlation analysis between descriptive characteristics, electronic nose analysis, and electronic tongue analysis, the tendency between samples, sensory characteristics, and sensors was classified. This study can be used not only as useful data on sensory quality of domestic seasonings but also in future seasoning development.

Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel

Kim, In-Ah,den-Hollander, Elyn,Lee, Hye-Seong Elsevier Science B.V., Amsterdam. 2018 Vol. No.

<P>Descriptive analysis with a trained sensory panel has thus far been the most well defined methodology to characterize various products. However, in practical terms, intensive training in descriptive analysis has been recognized as a serious defect. To overcome this limitation, various novel rapid sensory profiling methodologies have been suggested in the literature. Among these, attribute-based methodologies such as check-all-that-apply (CATA) questions showed results comparable to those of conventional sensory descriptive analysis. Kim, Hopkinson, van Hout, and Lee (2017a, 2017b) have proposed a novel attribute-based methodology termed the two-step rating-based 'double-faced applicability' test with a novel output measure of applicability magnitude (d'(A)) for measuring consumers' product usage experience throughout various product usage stages. In this paper, the potential of the two-step rating-based 'double-faced applicability' test with d'A was investigated as an alternative to conventional sensory descriptive analysis in terms of sensory characterization and product discrimination. Twelve commercial spread products were evaluated using both conventional sensory descriptive analysis with a trained sensory panel and two-step rating-based 'double-faced applicability' test with an untrained sensory panel. The results demonstrated that the 'double-faced applicability' test can be used to provide a direct measure of the applicability magnitude of sensory attributes of the samples tested in terms of d'(A) for sensory characterization of individual samples and multiple sample comparisons. This suggests that when the appropriate list of attributes to be used in the questionnaire is already available, the two-step rating-based `double-faced applicability' test with d'(A) can be used as a more efficient alternative to conventional descriptive analysis, without requiring any intensive training process.</P>

Developing a Descriptive Analysis Procedure for Korean Pumpkin Gruel (Hobakjuk)

Chung, Seo-Jin,Hwang, Yoon-Seon,Chung, Chung-Ji,Kim, Ji-Hye,Um, Seo-Young,Chang, Young-Rae,Kim, Seon-Jung Korean Society of Food Culture 2009 Food Quality and Culture Vol.3 No.1

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

온라인 상품 판매 성과에 영향을 미치는 상품 소개글 효과 측정 기법

이동원(Dongwon Lee),박성혁(Sung-Hyuk Park),문송천(Songchun Moon) 한국지능정보시스템학회 2012 지능정보연구 Vol.18 No.4

Personalized smart devices such as smartphones and smart pads are widely used. Unlike traditional feature phones, theses smart devices allow users to choose a variety of functions, which support not only daily experiences but also business operations. Actually, there exist a huge number of applications accessible by smart device users in online and mobile application markets. Users can choose apps that fit their own tastes and needs, which is impossible for conventional phone users. With the increase in app demand, the tastes and needs of app users are becoming more diverse. To meet these requirements, numerous apps with diverse functions are being released on the market, which leads to fierce competition. Unlike offline markets, online markets have a limitation in that purchasing decisions should be made without experiencing the items. Therefore, online customers rely more on item-related information that can be seen on the item page in which online markets commonly provide details about each item. Customers can feel confident about the quality of an item through the online information and decide whether to purchase it. The same is true of online app markets. To win the sales competition against other apps that perform similar functions, app developers need to focus on writing app descriptions to attract the attention of customers. If we can measure the effect of app descriptions on sales without regard to the app’s price and quality, app descriptions that facilitate the sale of apps can be identified. This study intends to provide such a quantitative result for app developers who want to promote the sales of their apps. For this purpose, we collected app details including the descriptions written in Korean from one of the largest app markets in Korea, and then extracted keywords from the descriptions. Next, the impact of the keywords on sales performance was measured through our econometric model. Through this analysis, we were able to analyze the impact of each keyword itself, apart from that of the design or quality. The keywords, comprised of the attribute and evaluation of each app, are extracted by a morpheme analyzer. Our model with the keywords as its input variables was established to analyze their impact on sales performance. A regression analysis was conducted for each category in which apps are included. This analysis was required because we found the keywords, which are emphasized in app descriptions, different category-by-category. The analysis conducted not only for free apps but also for paid apps showed which keywords have more impact on sales performance for each type of app. In the analysis of paid apps in the education category, keywords such as ‘search +easy’ and ‘words+abundant’showed higher effectiveness. In the same category, free apps whose keywords emphasize the quality of apps showed higher sales performance. One interesting fact is that keywords describing not only the app but also the need for the app have asignificant impact. Language learning apps, regardless of whether they are sold free or paid, showed higher sales performance by including the keywords ‘foreign language study+important’. This result shows that motivation for the purchase affected sales. While item reviews are widely researched in online markets, item descriptions are not very actively studied. In the case of the mobile app markets, newly introduced apps may not have many item reviews because of the low quantity sold. In such cases, item descriptions can be regarded more important when customers make a decision about purchasing items. This study is the first trial to quantitatively analyze the relationship between an item description and its impact on sales performance. The results show that our research framework successfully provides a list of the most effective sales key terms with the estimates of their effectiveness. Although this study is performed for a specified type of item (i.e., mobile apps), our model can be applied

장애인활동보조서비스에 대한 이용자 만족도 연구: 서비스 품질요인 및 서비스 가치와의 인과모형 분석

이동영 ( Dong Young Lee ),박경하 ( Koung Ha Park ) 한국사회보장학회 2011 사회보장연구 Vol.27 No.4

본 연구는 장애인활동보조서비스(PAS)의 이용자 중심 서비스 체계를 구축하기 위해 이용자 중심 성과인 이용자 만족도에 초점을 맞춰 그 수준 및 기관 유형별 차이, 그리고 서비스 품질요인과 서비스 가치와의 구조적 관계를 실증 분석하고자 하였다. 이를 위해 장애인자립생활센터 및 장애인복지관 이용 장애인 360명을 대상으로 설문조사를 실시하여 획득한 자료를 통해 각각 기술적 분석, 차이분석, 구조방정식 분석을 실시하였다. 분석결과, 기술적 분석에서는 서비스 품질요인 중 신뢰성이 상대적으로 높은 수준을 나타냈고, 서비스 가치와 이용자 만족도는 모두 보통이상의 긍정적 평가를 보이는 것으로 나타났다. 기관유형별 차이분석에서는 통계적 유의성이 발견되지 않았다. 세 요인 간 인과모형 분석에서는 서비스 품질요인의 이용자 만족도에 대한 영향에서 직접적인 영향보다는 서비스 가치를 매개로 간접적으로 영향을 미치는 효과가 더 큰 것으로 나타났으며(부분매개), 이용자 만족도에 대한 총효과에서 신뢰성이 가장 큰 영향을 미치는 것으로 나타났다. 이러한 분석결과를 토대로 서비스 신뢰성을 높일 수 있는 체계적 서비스 계획수립 등 신뢰관계형성 및 기대관리전략을, 그리고 서비스 가치의 중요성을 고려한 본인부담 절감노력 및 서비스 단가조정 전략 등에 대한 정책제언을 제시하였다. This study set out to conduct empirical analysis of structural relations among the service level, differences among the organizational types, service quality factors, and service value with a focus on user`s satisfaction, one of the user-oriented achievements, in order to set up a user-oriented service system called personal assistance service(PAS) for the disabled. For that purpose, the investigator took a survey with 360 individuals with a disability that used service at centers for independent living for the disabled and welfare centers for the disabled and put the collected data to descriptive analysis, difference analysis, and structural equation analysis. The analysis results show that reliability of the service quality factors exhibited a high level in the descriptive analysis. Service value and user`s satisfaction received positive evaluations at an average level or higher. There was no statistical significance according to the analysis results of differences among the organizational types. The causal model analysis results among the three factors show that the service quality factors had more indirect effects on user`s satisfaction through the mediation(partial mediation) of service value than direct effects and that reliability had the biggest influence on total effect for user`s satisfaction. Those analysis results were then used to set strategies for forming reliable relationships and performing expectation management such as a systematic service plan to increase service reliability and make policy suggestions for the efforts to cut down user`s fee and regulate service unit costs by considering the importance of service value.

시판 상면발효맥주의 관능 및 이화학 특성 분석

성세아(Se-ah Sung),이승주(Seung-Joo Lee) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.1

시판되는 상면발효맥주 12종에 대하여 5개의 외관, 9개의 향, 6개의 향미, 4개의 입안감촉에 대한 묘사용어를 개발하였으며, 묘사분석을 실시하였다. 실제 상면발효 맥주의 주요 특성으로 알려진 다양한 과일향미, 쓴맛과 관련 향미 용어가 개발되어 향후 상면발효맥주의 관능검사에 주요 평가 용어로 활용이 가능하리라 여겨진다. 또한 가용성 고형분, 총산도, pH, 환원당, 쓴맛 정도(B.U.), 탁도, 색도, 아미노산 함량, 총페놀함량과 DPPH 라디칼소거능의 12가지 이화학특성을 분석하였다. 관능특성 항목과 맥주의 중요 지표인 이화학 특성간의 상관분석을 통해 B.U., 총폴리페놀 함량, 총산도, 황색도, 가용성 고형분이 에일맥주의 주요 관능특성인 시트러스향, 파인애플향, 쓴맛과 높은 상관관계를 보임을 확인할 수 있었다. 향후 이러한 이화학적 분석 항목은 제품개발 시 관능특성 분석과 더불어 주요 품질지표 항목으로 활용이 가능하리라 여겨진다. The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except “cereal” aroma and “salty” taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of “yellow color”, “caramel aroma”, and “barley taste” versus “hop aroma”, “sour”, and “citrus aroma”. In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness (b*) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

2015개정 국어과 교육과정 설명 방법 성취기준의 한 문제 -구분, 분류, 분석을 중심으로-

김재은,김중수 한국국어교육학회 2021 새국어교육 Vol.- No.129

Purpose: The purpose of this study was to find out what difficulties teachers who teach the educational contents of ‘Classification’, ‘Categorization’, and ‘Analysis’ among the explanation methods of the 2015 curriculum achievement standards and to organize the ways they can teach accurately will be. Methods: The scope of the study is limited to ‘Classification’, ‘Categorization’, and ‘Analysis’. Problems are found and solutions are sought through analysis of teacher surveys, textbooks, and guidebook. Results: Some textbooks use ‘Classification and Categorization’ as one explanation method, and some textbooks use ‘Classification’ and ‘Categorization’ as different explanation methods. The subcategories of analysis are not properly addressed in textbooks. Conclusion: It is necessary to organize the educational contents to teach Classification, Categorization, and Analysis. First, Classification, Para- phrase, etc. are included in the category of words indicating the order of the text’s development. Second, Description, Categorization, Analysis, etc. are included in the category of words indicating the method of explanation. Third, Process and Causation fall into subcategories of analysis. Fourth, the explanation of each term is specified in the curriculum document or curriculum commentary. 목적: 2015개정 국어과 교육과정의 설명 방법 성취기준인 ‘구분’, ‘분류’, ‘분석’의 교육내용을 가르치는 교사들이 어떤 어려움을 겪는지 알아보고 쉽고 정확하게 가르칠 수 있는 방안을 정리한다. 방법: 설명 방법 중 ‘구분’, ‘분류’, ‘분석’으로 한정하며 교사 설문과 교과서, 지도서 분석을 통해 문제점을 찾고, 해결 방안을 모색한다. 결과: 교육과정에 ‘분류와 구분’이라는 표현이 나오는데, ‘분류와 구분’을 하나의 설명 방법으로 사용한 교과서도 있고 ‘분류’와 ‘구분’을 서로 다른 설명 방법으로 사용한 교과서도 있다. 교육과정에 ‘분석’, ‘인과’가 각각 명시되어 있기 때문에, 분석의 하위 범주를 교과서에서 제대로 다루지 못한다. ‘구분하다’라는 술어는 대상을 ‘분석’할 때도 쓰기 때문에, 학생들이 실제 글에서 사용되는 ‘구분하다’의 용법을 잘못 이해할 가능성이 높아진다. 결론: 구분, 분류, 분석을 가르치기 위해 교육 내용을 정리할 필요가 있다. 첫째, 구분, 열거, 부연, 상술, 인용 등은 글의 전개 순서를 가리키는 말의 범주에 넣는다. 둘째, 묘사, 서사, 정의, 예시, 분류, 분석, 비교, 대조 등은 설명의 방법을 가리키는 말의 범주에 넣는다. 셋째, 과정, 인과는 분석의 하위 범주에 넣는다. 넷째, 교육과정 문서나 교육과정 해설서에 각 용어에 대한 설명을 명시한다.

Understanding the Drivers of Liking for Makgeolli, a Traditional Korean Fermented Alcoholic

( Hye Seon Kim ),( Jae Hwang Cho ),( Seon Young Kim ),( Hye Eun Kim ),( A Hyun Lee ),( Jee Hwa Chun ),( Seo Jin Chung ) 한국식생활문화학회 2009 Food Quality and Culture Vol.3 No.2

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant`s age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

Gluten-Free 쌀빵, 시판 중인 쌀빵 및 밀빵의 품질과 소비자 검사 분석

김상숙 ( Sang Sook Kim ),정혜영 ( Hae Young Chung ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.2

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

RTD (Ready-to-drink) 콜드브루커피의 이화학 및 감각특성 분석

송영주(Young-Ju Song),황현주(Hyun-Ju Hwang),이승주(Seung-Joo Lee) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.1

시판되는 RTD 콜드브루커피 8종에 대하여 3개의 외관, 9개의 향, 5개의 향미, 4개의 질감/입안감촉에 대한 묘사용어 총 21가지를 개발하였으며, 묘사분석을 실시하였다. 실제 콜드브루커피의 주요 특성으로 알려진 다양한 향미와 쓴맛 관련 향미 용어가 개발되어 향후 콜드브루커피의 감각검사에 주요 평가 용어로 활용이 가능할 것으로 여겨진다. 또한 색도, 탁도, 갈색도, pH, 총산도, 가용성 고형분과 총 폴리페놀함량, 클로로제닉산의 8가지 이화학특성을 분석하였다. 묘사분석 감각특성 항목과 커피의 중요 지표인 이화학 특성 간의 상관분석을 통해 총산도, 가용성 고형분이 주요 감각특성인 흙향, 잔존감 항목에 높은 양의 상관관계를 보임을 확인할 수 있었다. 반대로 총산도, 가용성 고형분이 단향, 고소한향, 구수한향, 구수한맛 감각특성에 높음 음의 상관관계를 나타냈다. 갈색도와 폴리페놀 함량은 흙향과 잔존감 감각특성에 높은 양의 상관관계를 나타냈다. 향후 이러한 이화학적 분석 항목은 콜드브루커피 제품개발 시 감각특성 분석과 더불어 주요 품질지표 항목으로 활용이 가능할 것으로 여겨진다. The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except “fruit” aroma, “dark chocolate” aroma, “bitter” aroma, and “sweet” taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of “nutty aroma”, “grain aroma”, and “grain taste” versus “earth aroma”, “sour aroma”, ”sour taste”, “astringent”, “smoothness”, and “residual”. In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.