Abstract ▼

○ Purpose & Contents
■ Development of quantitative sensory evaluation system using e-sensing technology
○ Research of sensory evaluation of Korean rice wine using e-sensing technology
1) Development of database for Korea rice wines
2) Development of flavor wheel and taste profile of Kore

○ Purpose & Contents
■ Development of quantitative sensory evaluation system using e-sensing technology
○ Research of sensory evaluation of Korean rice wine using e-sensing technology
1) Development of database for Korea rice wines
2) Development of flavor wheel and taste profile of Korean rice wines
○ Research of sensory evaluation of bottled and filtered water using e-sensing technology
1) Development of database for bottled and filtered water
2) Study for the appropriate sensory evaluation methodology for bottled and filtered water
○ Development of technology for measuring food perception using EEG
1) Development of measurement technology for food stimuli
2) Development of brain activity measurement technology for food image using EEG, and investigation of relation with consumer acceptability

○ Results
■ Research of sensory evaluation of Korean rice wine using e-sensing technology
○ Development of database of 60 Korean rice wines in physicochemical properties, volatile compounds using GC-MS, taste profile using e-tongue,consumer acceptance, and descriptive profile
○ Published of flavor wheel and taste profile to deliver informations for Korean rice wines to public

■ Research of sensory evaluation of bottled and filtered water using e-sensing technology
○ Development of database of bottled and filtered water in physicochemical properties, volatile compounds using GC-MS, taste profile using e-tongue, consumer acceptance, and descriptive profile
○ Demonstrated PSP methodology is appropriated to discriminate water samples according to sensory characteristics
○ The correlation coefficient between water hardness and e-tongue results of bottled water was r²=0.959.

■ Development of technology for measuring food perception using EEG
○ Establishments of EEG system for food perception measurement and data analysis methodology
○ Brain activity for food image perception under noise condition was lower than quiet condition
○ Brain activity and consumer acceptance for various meal combinations were highly correlated in visual (r²=0.838), gustatory (r²=0.858), and decision (r²=0.834) areas

○ Expected Contribution
• Published SCIE research articles and the results expected to be used for industrial application
• Deliver Korean rice wine information to the public by development of Korean rice wine flavor wheel and taste profile materials
• Presentation of appropriate sensory eventuation methods of water for industrial application
• Preparation of ground for brain activity study in food perception to investigate how humans perceive foods in the brain

(출처 : SUMMARY 6p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 4
• 국 문 요 약 문 ... 5
• SUMMARY ... 6
• CONTENTS ... 7
• 목차 ... 8
• 제1장. 연구 개발 과제의 개요 ... 9
• 1-1. 연구 개발 목적 ... 9
• 1-2. 연구 개발의 필요성 ... 9
• 1-3. 연구 개발 범위 ... 11
• 제2장. 국내외 기술 개발 현황 ... 12
• 2-1. 국내외 감각평가 동향 ... 12
• 제3장. 연구 수행 내용 및 결과 ... 24
• 1. 1차년도 ... 24
• 2. 2차년도 ... 54
• 3. 3차년도 ... 82
• 제4장. 목표 달성도 및 관련 분야 기여도 ... 118
• 4-1. 목표 달성도 ... 118
• 4-2. 관련 분야 기여도 ... 118
• 제5장. 연구 결과의 활용 계획 ... 120
• 제6장. 연구 과정에서 수집한 해외 과학 기술 정보 ... 121
• 제7장. 연구 개발 결과의 보안 등급 ... 139
• 제8장. 국가과학기술종합정보시스템에 등록한 연구 시설·장비현황 ... 139
• 제9장. 연구 개발 과제의 대표적 연구 실적 ... 139
• 제10장. 기타 사항 ... 140
• 제11장. 참고 문헌 ... 140
• 끝페이지 ... 142