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Increasing mobile traffic and smart devices require continuous expansion of optical access network capacity and easy optical connectivity for residential, business, and mobile services. A high-speed TDM-PON system with high power budget is an attractive solution to accommodate explosive mobile traffic since multiple remote nodes with simple optical power splitters could easily provide optical connections anywhere in an optical distributed network. Thus, both high speed per wavelength and high-power budget are desirable in the TDM-PON system. We demonstrate a TDM-PON system with 50 Gb/s/λ with PAM4 and 35-dB power budget in the entire O-band by simply operating a booster SOA in the saturation region. In addition, a dynamic range of 50 Gb/s PAM4 receiver higher than 15 dB is demonstrated to support loud-soft ratio. We also successfully demonstrate error-free transmission of 50 Gb/s TDM-PON system by utilizing an OLT line-card and an ONU board.

The high sodium content of kimchi is a contradicting factor from its fame as a healthy food. With the aim of reducing the sodium content of kimchi, the objective of this study was to understand the effect of providing "sodium-reduced" information on the acceptance of kimchi according to the age of consumption. Six sodium-reduced kimchi samples, prepared with different percentages of sodium reduction (25% and 50%) and potassium chloride concentration (none, 0.47%, and 0.93%), were compared to control kimchi (2.0% w/v NaCl). Sensory characterization of the samples was obtained using descriptive analysis. A total of 167 kimchi consumers with balanced proportion of the young (below 40) and the old (above 40) evaluated seven kimchi samples in either of the two conditions: blind testing condition or informed testing condition where each of the samples was provided with a label that informed about "sodium reduction percentage" and "whether a salt replacer was used or not." The results showed that in terms of healthiness perception, Korean female consumers believed that kimchi with a high sodium reduction rate would contribute to health in general, though an unfavorable notion of using a salt replacer was also observed. Also, the results suggested that promoting information about sodium reduction in kimchi would generally increase consumer acceptance. However, this phenomenon was influenced not only by the sample for which the information was provided, but also by the age of consumers with different health interests and kimchi experience. PRACTICAL APPLICATION: The findings of this study showed simply reducing sodium and promoting it with a health claim showed limitation in achieving a high level of sodium reduction, such as a 50% reduction rate, which implied the importance of using supplementary material such as potassium chloride that can fulfill the missing saltiness and flavors of the original product. Promotion of "sodium-reduced" claims in kimchi generally results in increased consumer acceptance. However, the effectiveness of the information was dependent on which sample was provided and the age of the consumers, among whom health interests and kimchi experience differ.

Food involvement is one of the personality traits that influences the food cognition and behavior of consumers. Given the irrelevance of previous food involvement scales such as measuring lifestyle diligence and a food culture, this study aimed to develop the food involvement inventory (FII) designed specifically for foods and current consumers. This study focused on identifying the factors/constructs of the FII that would best represent and explain food involvement through item generation, administration, and validation. The collected items from involvement-related scales and expert discussions were administrated based on the evidence of construct and content. Validation of the FII based on the exploratory factor analysis identified four attitudinal components as constructs (affective, cognitive, behavioral-purchase, and behavioral-cooking) within the final 25 items. These four constructs constituted structural models for the FII, and the models were shown to be acceptable in the confirmatory factor analysis.

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

To meet the latency and bandwidth requirements of 5G mobile services and next-generation residential/business services, we present high speed and low-latency passive optical network (PON) enabled by time controlled-tactile optical access (TIC-TOC) technology. The TIC-TOC technology could support bandwidth-intensive as well as low-latency services for 5G mobile network by using channel bonding and low-latency oriented dynamic bandwidth allocation (DBA). In order to confirm the technical feasibility of TIC-TOC, FPGA-based OLT and multi-speed ONU prototypes are implemented. We experimentally demonstrate the real-time packet transmission up to 50 Gb/s without packet loss during 48-hour through the channel bonding in a single optical distribution network (ODN) with 20 km reach and 1:64 split ratio. Less than 400 μs latency for 5G mobile services is also demonstrated. Furthermore, we confirm that total throughput could be expanded up to 100 Gb/s by adding more channels.

We review TDM-PON based optical access for 5G and tactile internet applications, and introduce recent feasibility studies based on high-capacity and low latency TDM-PON. Lessons learned from the tactile internet testbed are also discussed.

We review optical access technologies for tactile internet accommodating bandwidth intensive as well as low-latency services such as smart factory, remote robot control and AR/VR. Recent feasibility demonstration of tactile internet testbed is also introduced.

The Gangneung Danoje (江陵端午祭) of Korea is a synthetic practice of traditional religions encompassing elements of folk beliefs in mountain spirits, shamanism, Buddhism, and Confucianism. It is also a festival that provides people with marketplace environs to experience dynamic series of structural changes of social order. Since it was listed on the chapter of UNESCO World Intangible Cultural Heritage in 2005, the Gangneung Danoje has been faced with a number of significant challenges in its form, contents, style, meaning, and value. The most serious question concerns the friction between the definition of a religious ritual and cultural festival because it, once represented by a series of shamanic ritual performance, is now posited in a blurred genre of entertaining cultural commodities under the name of cultural heritage or cultural festival. Focusing on the competitive as well as collaborative encounters of the organizers, practitioners, and lay participants of Gangneung Danoje, this chapter will analyze the tension underlying the heritagization and festivalization of religion and ritual. Through this, the study attempts to open a discussion of the position of local culture and religion in the spheres of global market of tourism and of political and economic developments.

Questionnaires are popular in product-focused emotion research with consumers. Ease of implementation is paramount in this regard, as is versatility. In the presented studies, focus is directed to scaling variations as an element of methodological versatility, and a comparison is performed of CATA and RATA question formats (check-all-that-apply and rate-all-that-apply, respectively). Five studies, with a range of tasted products and food/beverage names were conducted, involving 908 consumers in New Zealand, China and Korea. Emoji questionnaires, recently established as a methodological variant in product-elicited emotion research, were used. The average percentage of emoji used for describing samples was similar for CATA and RATA questions when used in Central Location Tests with tasted samples, but higher for RATA than CATA questions in online surveys. Discriminative ability of CATA and RATA questions was linked to the characteristics of the focal samples. The recommendation for method choice is to use CATA emoji-questions when samples have distinct emotional associations, whereas RATA seems better able to discriminate between samples with more similar emotional profiles. Neither CATA nor RATA emoji-questions were regarded by consumers as difficult or tedious.

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries.

Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjangwould be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjangsoup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjangwere compared to the young in their response to Doenjangpaste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjangsamples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjangsamples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjangin their commonly consumed forms. Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjangsoup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.

The effect of portion size on long-term acceptability was examined in two types of novel green-tea drinks containing flavors (passion-fruit flavor or osmanthus flavor). The drinks were formulated by adding each flavor to green-tea infusion and served at 10 ± 2 °C. For passion-fruit drink, two groups of participants consumed either a small (15 ml) or a large-portion (75 ml) and rated their liking using 15 cm line scale over 10 sessions. For osmanthus drink, ad libitum protocol was added besides small and large-portion protocols. Repeated exposure led to an overall increase in liking of the drinks and the patterns of increase differed according to the portion size as well as the type of flavor. For the passion-fruit drink, the mean liking scores of large-portion group were higher than those of small-portion group throughout the sessions but the patterns of increase were not greatly different. For the osmanthus drink, more consistent increase in liking was shown in large-portion group than in small-portion group. The most rapid increase was observed in ad libitum protocol. However, an issue of uncontrolled amount of intake remains to be studied. It was also found that the liking of osmanthus drink of high-neophobic group showed gradual increase in large-portion protocol, whereas a significant increase didn’t occur in small-portion protocol. From the result of this study, large-portion size of sample is recommended in long-term acceptability test of new food products.

An increasing number of methods exist for the measurement of product-emotion associations, and the present research implements emoji surveys for this purpose. Emoji warrants attention due to their increasing popularity and spontaneous use by consumers in food-related communications. Seven case studies were conducted in Korea and New Zealand (118–141 consumers per study), across which a wide range of commercially available foods and beverages were evaluated. Product-emotional associations were obtained with CATA questions featuring 33 facial and 6 non-facial emoji. The most frequently used emoji had positive valence, and it was by valence that the dominant sample discrimination occurred. Samples with high overall liking were associated with positive emoji, whereas negative emoji were used to characterise samples with low overall liking. Some evidence was found of samples with the same average overall liking scores being associated with different emoji. There was also evidence of sample characterisation and discrimination relative to emotional arousal (high/low), but this was largely secondary to sample discrimination based on emotional valence. Consumers perceived emoji surveys to be easy and not tedious. A comparison of CATA questions containing 25 emoji or 25 emotion words (EsSense25) pointed to similarity in the average number of emoji/emotion words used to characterise samples. However, a tendency for word-based responses to be more discriminative and able to determine distinctive emotional profiles for individual samples was found. This was attributed to differences in the emotions included in the two survey formats. Emoji should not be regarded as a direct substitute for existing word-based emotion surveys, but as an alternative method for emotion measurement. Directions for further methodological research to refine emoji surveys are outlined.

This article presents a brief historical review of anthropology in Korea. In the formative stage, two major movements are considered: anthropology that was introduced under Japanese rule (1910–1945) in the form of colonial ethnology, and modern anthropology that was imported directly from the West after the Liberation (1945). Then, recent trends are examined, with particular reference to anthropological knowledge in the context of the Korean local community, of East Asia as a region, and of the global anthropology market. The article particularly emphasizes that anthropologists on the periphery such as in Korea are faced with a dilemma between the need to globalize their academic results and also to produce locally relevant knowledge, indicating the existence of disparity between the global and the local. The article calls for a serious re-consideration of the power issue involved in the ways by which anthropological questions are conceptualized and formulated.

Sweetness is usually associated with positive affect, but it is known that there are systematic individual variations in the degree of pleasantness of sweet tastes. These variations are thought to be important in determining food preferences. The objectives of this study were to classify people according to sweet liker status, and to examine how they expressed emotions to foods varying in sweetness. The samples used in the study were four commercial products: two beverages (OD and MJ) and two biscuits (WB and CB), each pair differing in sweetness. Subjects were asked to rate their liking for the samples and any emotions elicited by them immediately after they consumed each of the products. Sweet likers (SL) and sweet dislikers (SD) were selected by hierarchical cluster analysis based on hedonic responses to the five concentrations of sucrose solution. SL expressed strong positive emotions in response to the CB and MJ, which were both highly sweet and highly liked by SL. However, they expressed relatively strong negative emotions to the far less sweet OD. In contrast, SD expressed relatively strong positive emotions to WB and MJ which were both liked, while they neither were positive about, nor liked, CB. This study clearly shows that emotional responses are subject to similar individual variations to sweet foods as are measures of liking. In turn, sweet liker status can be shown to be associated with varied emotional states elicited by foods varying in sweetness.

목적: 본 연구는 헤어 미용사들의 스트레스 해소와 관련하여 아로마 오일을 이용한 발 반사요법의 효과를 확인하고, 스트레스로 인한 불안 심리 안정화에 아로마 오일 발 반사요법의 효과를 규명하는데 그 목적이 있다. 방법: 발 반사요법의 매개체인 호호바 오일, 2종 아로마 오일, 6종 아로마 오일을 이용한 발 반사요법 시술 후 스트레스 완화의 효율성을 파악하기 위해 신체적·심리적 스트 레스 조사와 심박변이도 측정을 실시하였다. 결과: 2종 아로마 발 반사요법군과 6종 아로마 발 반사요법군에서 신체적·심리적 스트레스 감소 효과가 있었다(p

We review optical access and transport technologies for 5G and beyond, and introduce recent feasibility demonstration of NG-EPON prototype supporting channel-bonding and low-latency dynamic bandwidth allocation technologies.

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.

Long steeping process of waxy rice involved in Gangjung production is essential for obtaining good quality Gangjung, but it causes many related problems. The objective was to examine physiochemical properties of waxy rice flour and expansion properties of Gangjung manufactured using waxy rice flour treated with protease (P-flour), α-amylase (A-flour), or in combination of the two (PA-flour) over different durations. While crude protein and reducing sugar contents of P-flour and Aflour differed depending on enzyme treatment time, it was not observed for PA-flour. Gangjung made with P-flour or A-flour could show similar expansion rate to that of Gangjung made with waxy rice flour steeped under the optimal condition, however, Gangjung made with PA-flour showed lower expansion rate than of the optimal one. These findings indicate that treatment of waxy rice flour with either protease or α-amylase, but not both, could reduce the steeping time involved in Gangjung production.

For understanding consumer behaviors more closely to what would be observed in real-life, “situational” tests has been widely studied using two main approaches: ‘physical environment’ or ‘cognitive evocation’. Both approaches have shown advantages in adopting consumption context in consumer tests. However, it has not been investigated whether either one of the approaches may be more effective or whether using these approaches together would be more advantageous than using each solely in terms of bring in consumption context. The aims were to understand the effects of evocation in different environmental settings on consumers liking and to explore the differences of these effects based on consumer involvement levels. Consumers participated in one of the 4 contextual conditions of 2 × 2 factorial design, consisting of ‘evocation’ factor (with vs. without evocation instruction) and ‘environment’ factor (booth vs. simulated cafe), respectively. Consumers evaluated liking for two coffee samples and responded to a coffee involvement questionnaire. The results showed that both factors have influenced on consumer liking. These effects were different according to coffee types differing in hedonic levels. Vividness of evocation lasted longer in the simulated cafe setting, implying physical cues reinforcing cognitive evocation. When consumers were classified according to involvement scores, liking score of the high involvement group was little affected by either situational factors, while low involvement group was highly affected by the ‘environment’ factor. The findings of the study provide important perspectives to be considered for researches into “situational” tests, including which situational approach to apply as well as consumer involvement.

© 2016 Sil-Gu Mun et al. 9 http://dx.doi.org/10.4218/etrij.16.0115.0044 We demonstrate a timeand wavelength-division multiplexed passive optical network system employing a vertical-cavity surface-emitting laser array–based optical line terminal transceiver and a tunable bidirectional optical subassembly–based optical network terminal transceiver. A packet error–free operation is achieved after a 40 km single-mode fiber bidirectional transmission. We also discuss an arrayed waveguide grating, a photo detector array based on complementary metal–oxide– semiconductor photonics technologies, and low-cost key devices for deployment in access networks.

We successfully demonstrate the multi-channel 50G-EPON system using dynamic MPRS channel bonding and coordinated DBA in real-time. We also verify the packet throughput of 40-Gb/s and 16-Gb/s in down/upstream direction without packet drop through envelope frame transmission.

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

We review next generation passive optical network for enabling low latency and high bandwidth services. We present recent results on next-generation PON prototype of 100G-EPON based on channel bonded 100 Gb/s MAC, PON transceivers with 25 Gb/s APD-ROSAs.

We present an integrated polarization beam splitter module for free-space BB84 quantum key distribution. The module is based on silica PLC birefringent Mach-Zehnder interferometer chip, and replaces successfully the bulk-optic-based polarization splitting subsystem of BB84 quantum key distribution test-bed operating at 780 nm.

We demonstrated a link budget improved 2×25 Gb/s WDM/TDM-PON by using O-band SOA with an assist light and FEC. When the assist light is used to the SOA, gain-saturation induced crosstalk of SOA was successfully mitigated. 50G-Ethernet PON traffic was transmitted over 20-km reach and 256-split.

We report multilane-based real-time 100G-PON with dynamic channel bonding and low-latency DBA. Packet throughput of 80-Gb/s in downstream and 32-Gb/s in upstream with multi-speed ONUs on the distance 20-km and a 1:16 splitter are also demonstrated.

UNLABELLED In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty-congruent odor (soy-sauce odor). The results showed that in the "above CRT" system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the "below CRT" system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty-congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty-congruent odor. PRACTICAL APPLICATION Strategies attempting to reduce sodium contents in food have mainly substituted sodium to the level that provides equivalent salty taste and then examined consumer liking. However, these approaches may result in failure for consumer appeal. This study attempted to consider consumer acceptability as a tool of reducing sodium in beef soup substituted using potassium chloride and salty-congruent odor. The result showed that considering consumer acceptability during sodium reduction enabled to better understand the potentials of the sodium substitutes and salty-congruent odor.

Effects of steeping temperature (15, 25, and 35°C) and steeping period (1, 11, and 21 days) on volatile compounds isolated from waxy rice and gangjeong made using steeped waxy rice were evaluated. Six acids, 4 alcohols, 2 carbonyls, 1 furan, and 2 hydrocarbons were detected in waxy rice. Acids and alcohols accounted for the majority of isolated compounds. Compositions of volatile compounds differed according to steeping temperature and time, probably due to changes in microorganisms and enzymes. Forty volatile compounds were isolated from gangjeong made using steeped waxy rice, including 3 acids, 7 alcohols, 10 carbonyls, 1 furan, 10 terpene hydrocarbons, 5 aliphatic hydrocarbons, 2 sulfur-containing compounds, and 2 miscellaneous compounds. Most volatiles were generated via lipid oxidation and decomposition. 2-Pentyl furan was the major volatile compound in gangjeong. Volatile aroma compounds from waxy rice and gangjeong made using steeped waxy rice varied according to steeping conditions and frying processes.