3 Definition, history and development of sensory evaluation 1. 2. 3. 4. 5.
1-1 2
01 1-2 (Institute of Food Technologists) 1970 (Sensory & Consumer Sciences Division, SCSD) SCSD 3
1-2 1888 (Hilary Whitehall Putnam) (Reason, Truth and History) (brain in a vat) 4
01 1-3 1-3 (The Matrix) (Inception) 3C 1-4 5
1-4 1. 2. 6
01 1.1 1965 Amerine, Pangborn & Roessler (Principles of Sensory Evaluation of Food) (Institute of Food Technologists, IFT) 1975 7
1.2 8
01 1.2.1 139 BC 1-5 1-5 772~476 BC 1-1 9
1-1 168 1-2 10
01 1-2 ( ) ( ) ( ) ( ) ( ) 11
1-6 (733~804) 310 (1024) (1526~1568) 12
01 1-7 1841 (966~1037) 1322 2 1578 6 1596 23 13
14
01 (1610~1680) (1716~1797) 120 1-8 15
1.2.2 (Theophrastus, 382~287 BC) (Peripatetic school) (smells) (fatigue) (dizziness) (sweat) (swooning) (palsy) (honey) Paschal(1950) 320 1947 1-9 Theophrastus (Middle Ages, 476~1453) 1340 18 16
01 15~17 1587 Rudolf Go ckel Rudolph Goclenius 1547 1628 (Johann Camerarius, 1500~1574) (Psychology) (Ontology) 1695 (Georg Wolfgang Wedel, 1645~1721) (J. H. Trumphus) 1-10 Rudolph Goclenius 1-11 Georg Wolfgang Wedel 17
1752 (Carl Linnaeus, 1707~1778) 7 (fragrant) (aromatic) (musky) (garlicky) (goaty) (repulsive)(nauseous) 1-12 Alexander Roslin Carl Linnaeus 1775 1759 (Richard Bradley, 1688~1732) 1760~1820 1840 (Industrial Revolution) 18
01 1829 (William Harley, 1770~1829) Swedish turnips 1.2.3 20 1900~1930 1901 (Biometrika) (Francis Galton, 1822~1911)(Karl Pearson, 1857~1936)(Raphael Weldon, 1860~1906) 20 19 20 (The Grammar of Science) 1-13 Francis Galton 1-14 Karl Pearson 1-15 Raphael Weldon 19
1929(R. K. Larmour) (single figure scoring scales) 1935(Ronald Aylmer Fisher, 1890~1962) (The Design of Experiments) 20 (The Lady Tasting Tea) 1-16 Ronald Aylmer Fisher 1930~1960 (Rose Marie Pangborn, 1932~1990) 1930~1940 20