• Title, Summary, Keyword: taste

Search Result 5,887, Processing Time 0.049 seconds

Taste Preference and Taste Perception of Korean Elderly (한국노인의 맛 선호도와 맛 감지도에 관한 연구)

  • 천종희
    • Journal of the Korean Home Economics Association
    • /
    • v.32 no.5
    • /
    • pp.143-152
    • /
    • 1994
  • To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

  • PDF

${\ll}$영추(靈樞).오미론(五味論)${\gg}$ 에 대한 연구(硏究)

  • Sin Yeong-Il;Lee Mun-Cheol
    • Journal of Korean Medical classics
    • /
    • v.13 no.1
    • /
    • pp.304-327
    • /
    • 2000
  • This report is closely related to ${\ulcorner}$Simple question Five Qi Anouncement${\lrcorner}$ that you shouldn't take a Hot Taste excessively in case of Qi pathology because a Hot Taste runs to Qi, you shouldn't take a Salty Taste excessively in case of Blood pathology because a Salty Taste runs to Blood, you shouldn't take a Bitter Taste excessively in case of Bone pathology because a Bitter Taste runs to Bone, you shouldn't take a Sweet Taste excessively in case of muscles pathology because a Sweet Taste runs to Muscles, you shouldn't take a Sour Taste excessively in case of Sinews pathology because a Sour Taste runs to Sinews. Also the report mainly describes to relations between Five Tastes and BloodVessel-Organs of human body, to pathological change of a Five Tastes' one-sided diet or taking too much, and to various disease caused by that. And the section is called 'An Essay on Five Tastes', that Five Tastes of food and medicines could make human body either healthy or damaged so you should be careful. This report is divided into two chapter, the first chapter presents to specific diseases according to runnings of Five Tastes, the second chapter shows the pathological process how the human body would change and what kind of disease attacts human body as result of taking Five Tastes. So this section is important remarkably as a viewpoint of food and medicines.

  • PDF

A Survey on Women's Preference of Food Color (식품색에 대한 여성의 기호조사 II)

  • 황춘선
    • Journal of the Korean Home Economics Association
    • /
    • v.32 no.1
    • /
    • pp.133-150
    • /
    • 1994
  • This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

  • PDF

Clinical Characteristics and Gustatory Profiles in Patients with Subjective Taste Complaints

  • Kim, Seo-Yeong;Byun, Jin-Seok;Jung, Jae-Kwang;Choi, Jae-Kap
    • Journal of Oral Medicine and Pain
    • /
    • v.44 no.3
    • /
    • pp.103-111
    • /
    • 2019
  • Purpose: Patients with taste complaints presenting with various abnormal perceptions and alterations in gustatory function are often encountered in dental clinics. Since taste perception is thought to be influenced by numerous factors including neurological and psychological factors, the gustatory profiles of patients complaining of taste abnormalities should be very different. However, the gustatory profiles based on the clinical subtypes of taste complaints have not been fully studied. This study aimed to better understand the gustatory profiles depending on the clinical subtypes of taste complaints. Methods: Clinical data from 169 patients with complaints of altered taste were retrospectively collected to analyse their clinical and gustatory profiles. These complaints were subdivided into hypergeusia, hypogeusia, and dysgeusia for each taste quality according to the clinical types of these complaints. The gustatory profiles were then established by analysing the detection and recognition thresholds for each taste quality depending on the clinical subtypes of taste complaints. Results: Clinical analysis revealed that patients with taste complaints had widely diverse clinical profiles. There were significant differences between males and females with taste complaints in the prevalence rates of symptoms like dry mouth, tongue coating, and burning sensation. While hypogeusia (76.3%) was the most frequent type of taste complaint, it was revealed that the taste thresholds were not always consistent with the patient's description of gustatory symptoms. Conclusions: Patients with taste complaints exhibited diverse clinical profiles with sex differences. Considering the diversity of the taste complaints, the quantitative gustatory testing methods can be valuable to differentially evaluate the presence and intensity of altered taste in patients with these complaints.

Dietary Behavior and Nutrient Intake in University Female Students According to Taste Preference (일부 여대생의 맛 선호도에 따른 식행동 및 영양소섭취상태)

  • Cho, Hye-Kyung;Kim, Mi-Hyun
    • Journal of the Korean Dietetic Association
    • /
    • v.16 no.2
    • /
    • pp.100-115
    • /
    • 2010
  • This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

Distribution of Taste Receptors in Submandibular and von Ebner Salivary Glands

  • Jun, Yong-Ku;Kim, Se-Nyun;Lee, Cil-Han;Cho, Young-Kyung;Chung, Ki-Myung;Roper, Stephen D.;Kim, Kyung-Nyun
    • International Journal of Oral Biology
    • /
    • v.33 no.1
    • /
    • pp.13-23
    • /
    • 2008
  • Taste is a critically important sense for the survival of an organism. However, structure and distribution of taste receptors were only recently investigated. Although expression of the ion channels responsible for the sense of salty taste and acidity was observed in the non-taste cells, receptors for sweet and bitter taste were only identified in taste cells. Salivary glands are involved in the sensing of taste and plays important roles in the transduction of taste. The purpose of this study is to examine whether taste receptors are present in the salivary glands and to provide clues for the investigation of the taste-salivary glands interaction. Using microarray and RT-PCR analyses, the presence of taste receptor mRNAs in the rat von Ebner gland and submandibular gland was confirmed. Type I taste receptors were preferentially expressed in von Ebner gland, whereas type II taste receptors were expressed in both von Ebner gland and submandibular gland. The tastespecific signal tranducing proteins, $G_{\alpha}gustducin$ and phospholipase C ${\beta}2$, were also detected in both salivary glands by immunohistochemistry. Finally, the activation of the calcium signal in response to bitter taste in the acinar cells was also observed. Taken together, these results suggest that taste receptors are present in the von Ebner gland and submandibular gland and that type II taste receptors are functionally active in both salivary glands.

A Study on the Wine Purchaser's Selection Attributes based on the Taste of Food (와인 구매자의 요리 맛에 따른 와인 선택속성에 관한 연구)

  • Jung, Jin-Woo
    • Culinary science and hospitality research
    • /
    • v.19 no.5
    • /
    • pp.225-233
    • /
    • 2013
  • This study did a sample survey of five wine sellers located in Seoul to analyze wine purchasers' selection attributes based on the taste of food. Total 180 copies of questionnaire were used. The frequency analysis, t-test, and ANOVA were performed using statistics package programs, and the results are as below. The verification result of the taste by the gender of wine purchaser was meaningful in factors such as the taste of overall harmony, taste of food, and taste of 4 flavors. The verification result of the taste by the educational background of wine purchaser was meaningful with the taste of overall harmony, taste of food, and taste by recipe. The verification result of the taste by the income of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe. The verification result of the taste by the eating and drinking frequencies of wine purchaser turned out to be meaningful with the taste of overall harmony, taste of 4 flavors, and taste by recipe.

  • PDF

Difference in Taste of Herbal Medications among Sasang Constitution Groups (탕약 맛에 대한 사상체질별 차이 연구)

  • Son, Han-Beom;Kim, Ji-Hwan;Park, Seong-Sik;Bae, Hyo-Sang
    • Journal of Sasang Constitutional Medicine
    • /
    • v.27 no.2
    • /
    • pp.288-296
    • /
    • 2015
  • Objectives Purpose of this study was to examine difference of taste score in herbal medicine among Sasang Constitution groups. Methods Seventy-three healthy students tasted salt solution, sucrose solution, four herbal medications (Hyangsayangwi-tang, Yanggyeoksanhwa-tang, Yeoldahanso-tang, and Mihudeungsikjang-tang), and then immediately scored intension of stimuli for each taste which they felt. Data of sixty-four final participant were analyzed by SPSS version 18, as follows: frequency analysis for characteristic data of participants, Kruskal-wallis test for difference in taste score among Sasang Constitution groups, and Pearson correlation analysis for the correlation between taste score of single taste stimuli and taste scores of herbal medications. Results Significant difference was shown in sweet taste score of Hyangsayangwi-tang among Sasang Constitution groups, that Soyangin showed higher sweet taste score of Hyangsayangwi-tang than Soeumin's. No significant difference was shown in other tastes or other herbal medications. Positive correlation between taste score of sucrose solution and sweet taste score of herbal medication was shown in Soemin. Conclusions There is difference in sweet taste score of Hyangsayangwi-tang among Sasang Constitution groups. There is positive correlation between sweet taste score of sucrose solution and herbal medication. This research has limitation, so well-designed research is needed.

The Effect of Taste Preference on Anthropometric Measurements and Nutrient intakes in Children (맛 선호도가 학령기 아동의 체위 및 영양소 섭취량에 미치는 영향)

  • 이성숙
    • Korean Journal of Community Nutrition
    • /
    • v.6 no.2
    • /
    • pp.130-138
    • /
    • 2001
  • This study investigated the effect of taste preference(sweet, sour, salty, hot) on anthropometric measurements and nutrient intakes of 256 primary school children in Kwangju. There was no significant difference in the anthropometric measurements according to the sweet taste preference. Height, weight, triceps, abdomen, and chest circumferences of the group preferring a sour taste, however, were significantly lower than those of the other groups. The height of the group preferring a salty taste was significantly shorter than that of the other groups and there was a tendency toward high systolic blood pressure and diastolic blood pressure. The waist circumference of the group not preferring the hot taste was larger than those of the other groups. There was no significant difference in the energy intake according to the sweet taste preference. The protein intake of the group preferring a sweet taste as significantly lower than that of the other groups. The fiber intake of the group preferring a sour taste was significantly higher than that of the other groups. There were no significant differences in the nutrient intakes according to the salty taste preference. The energy intake of the group preferring a hot taste was lower than that of the other groups. The results show that children's taste preferences influence anthropometric measurements and nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

  • PDF

A proposal for the classification of Korean taste terms (한국어의 '맛 어휘' 분류 체계)

  • Kim, Hyeong Min
    • 기호학연구
    • /
    • no.56
    • /
    • pp.7-44
    • /
    • 2018
  • The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.