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The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.

The sensory attributes that drive consumer linking for tea products and the effects of consumer age and product information on the acceptance of tea products are studied. It is observed that black tea type canned products are accepted to the general consumer group and green and oolong type canned beverages acceptance depends on the sensory characteristics of individual, age and on information.

BACKGROUND: The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. RESULTS: The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. CONCLUSION: Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis. [ABSTRACT FROM AUTHOR]

2,3-Disubstituted benzofuran derivatives were synthesized from ortho-acylphenols in two steps. The β-aryloxyacrylates prepared from the ortho-acylphenols were treated with n-Bu3SnH/ AIBN and then with 5% HCl-EtOH to afford 2,3-disubstituted benzofurans. [ABSTRACT FROM AUTHOR]

Discusses the Korean society while giving an introduction to articles which focused on the changes which occurred in the community, with emphasis on the relationship between the society and state. What is cited as unique about its culture and forms the features of its society; What the modernization process revealed; Examples found in East Asia.

Looks at the attempts to understand the symbolic meaning of the popular culture movement in relation to Korea's contemporary political situation. Information on the development of the madangguk, a form of drama; Reasons for the popularity of madangguk; Symbolic significance of madangguk; What the madangguk movement introduced.

The present study was conducted to evaluate effect of isoflavone-rich bean-sprout cookie on hyperlipidemic animals in an effort to develop functional snack foods for hyperlipildemic patients. Preceding research in this laboratory suggested a promising results on the beneficial effects of isoflavone-rich bean sprout on diabetes, hyperlipidemia. In this study, rats were divided into four groups [normal control, hyperlipidemic control (HC), hyperlipidemic-10% cookie(HL-CK-10) and -30% cookie (HL-CK-30)], and hyperlipidemia were induced by 0.5% cholesterol diet. After 4 wks-feeding, total cholesterol (TC), triglyceride(TG), atherogenic index in plasma, total lipid, TG, TC in liver tissue and lipid peroxidation product levels in plasma and liver were significantly lower, HDL-cholesterol, HDL-cholesterol/TC(%), and fecal excretions of cholesterol, bile acid, TG were significantly higher in HL-CK-10 and HL-CK-30 groups than in those of HC. The present study has demonstrated that supplementation of isoflavone-rich bean sprout cookie to hyperlipidemic animal improves lipid metabolism by decreasing lipids contents and lipid peroxidation in blood and liver tissue, and increasing excretion of lipids via feces, suggesting the possibility of bean sprout cookie as useful snack for hyperlipidemic patients. [ABSTRACT FROM AUTHOR]