1 Definition, history and development of sensory evaluation 1. 2. 3. 4. 5. 3
1-1 2
1 1-2 1888 1-2 (Institute of Food Technologists) 1970 3
(Sensory & Consumer Sciences Division, SCSD) SCSD (Hilary Whitehall Putnam) (Reason, Truth and History) (brain in a vat) 1-3 4
1 1-3 1-4 (The Matrix) (Inception) 3C 1-4 5
1. 2. 1.1 1965 Amerine, Pangborn Roessler (Principles of Sensory Evaluation of Food) 6
1 (Institute of Food Technologists, IFT) 1975 7
1.2 1.2.1 139 BC 1-5 8
1 1-5 772~476 BC 1-1 1-1 9
1-6 168 1-2 1-2 10
1 1-6 1-7 (733~804) 11
310 (1024) (1526~1568) 1-7 1841 (966~1037) 1322 2 1578 6 1596 23 12
1 (1610~1680) 13
(1716~1797) 120 1-8 1.2.2 (Theophrastus, 382~287 BC) (Peripatetic school) (smells) (fatigue) (dizziness) (sweat) (swooning) (palsy) (honey) Paschal(1950) 320 1947 14
1 (Middle Ages, 476~1453) 1340 18 1-9 Theophrastus 15~17 1587 Rudolf Go ckel Rudolph Goclenius 1547 1628 (Johann Camerarius, 1500~1574) (Psychology)(Ontology) (flavor wheel) 1-10 1-11 15
Encyclopedea Britannica, Inc., 2015. 1-10 16
1 1-11 (Coffee Taster s Flavor Wheel) Specialty Coffee Association of America https://www.scaa.org/?page=resources&d= scaa-flavor-wheel 1 A 17
1-12 Rudolph Goclenius 1-13 Georg Wolfgang Wedel 1695 (Georg Wolfgang Wedel, 1645~1721) (J. H. Trumphus) 1752 (Carl Linnaeus, 1707~1778) 7 (fragrant) (aromatic) (musky) (garlicky) (goaty) (repulsive) (nauseous) 1-14 Alexander Roslin Carl Linnaeus 1775 1759 (Richard Bradley, 1688~1732) 18
1 1760~1820 1840 (Industrial Revolution) 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) 19
1-15 Francis Galton 1-16 Karl Pearson 1-17 Raphael Weldon 1929 (R. K. Larmour) (single figure scoring scales) 1935 (Ronald Aylmer Fisher, 1890~1962) (The Design of Experiments) 20 (The Lady Tasting Tea) 1-18 Ronald Aylmer Fisher 1930~1960 (Rose Marie Pangborn, 1932~1990) 1930~1940 20