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NTIS 바로가기식품과학과 산업 = Food science and industry, v.51 no.1, 2018년, pp.61 - 71
전재근 (서울대학교 농업생명과학대학 식품동물생명과학부 식품공학전공)
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 c...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
식욕이란? | 식욕(Appetite)은 음식을 먹을 수 있게 하는 기동력으로 생명활동의 기본이며 맛은 식욕을 촉구하는 중요한 요소이다. 음식을 먹는 과정을 보면 의식적으로 음식을 선택하고 무의식 중에 맛을 음미하며 포만감을 느낄 때까지 먹는 행위를 계속한다. | |
관능검사 방법을 설명하시오. | 관능검사 방법을 보면 관능평가 요원(sensory panelist)에게 식품을 시식하게한 후 5감을 통하여 맛, 냄새, 색깔, 소리, 촉감의 느낌을 점수화하는 것이다. 그런데 앞에서 지적한 바와 같이 음식 맛은 느낌이기 때문에 수치나 data 로 기록하기에 앞서 의식적 또는 정신적 판단이 어떻게 이루고 지고 있는지를 알아야 한다. | |
맛을 인식하고 평가 판단하는 과정은 중요하여 관능검사(sensory analysis)에서 많이 다루어지고 있는 이유는? | 식욕(Appetite)은 음식을 먹을 수 있게 하는 기동력으로 생명활동의 기본이며 맛은 식욕을 촉구하는 중요한 요소이다. 음식을 먹는 과정을 보면 의식적으로 음식을 선택하고 무의식 중에 맛을 음미하며 포만감을 느낄 때까지 먹는 행위를 계속한다. 따라서 맛을 인식하고 평가 판단하는 과정은 중요하여 관능검사(sensory analysis)에서 많이 다루어지고 있다. |
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