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Characterization of consumer groups using cognitive sensory evaluation method based on multi-layer consciousness

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Authors

진주환

Advisor
전재근
Issue Date
2004
Publisher
서울대학교 대학원
Keywords
다층 의식 구조론Multi-layer consciousness정규분포 분석법Distribution analysis인지적 식품 관능 검사Cognitive sensory evaluation데이터베이스Database원격 관능 검사Remote sensory evaluation
Description
Thesis (master`s)--서울대학교 대학원 :농생명공학부,2004.
Abstract
To understand the effects of human consciousness on cognitive food sensory evaluation for a
given food, normal distribution analysis of clustered panelist (cl-NDC) was developed. Answers
of the questionnaire consisted of 158 inquiries prepared for potato chips for five panelist
groups were served as the source data for the normal distribution analysis. The parameters of
the multi-layer consciousness (Chun, 2000) affected differently on the normal distribution
curves (cl-NDC) of the three groups. Among the three layers, the 7th consciousness layer showed
the most significant influence on the cl-NDC of the cognitive sensory evaluation process of food.
Using cl-NDC method, a panelist group was more easily differentiated from others than the
clustering analysis the case was. According to the shape of the cl-NDC, the five panelists
groups were clearly characterized. The cl-NDC method was also useful to identify the most
influential consciousness layer in the cognitive food sensory evaluation, and .the 7th layer was
proved to the most responsible layer. In addition, the cl-NDC method reveals that the
experience on food is the most important element among the contents of the 7th layer.
Furthermore, the method was a valuable tool to investigate the effects of consciousness state of
panelist in the cognitive food sensory evaluation process.
For the effective investigation of cognitive food sensory evaluation for various foods and
consumer groups, on-line/off-line database system was developed and this system was applied for
the remote cognitive food sensory survey, and it could construct an on site Cognitive Food
Sensory Curve (CFSC) for an individual subject through website.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000055563

https://hdl.handle.net/10371/67576
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