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문지민(Moon, Jimin),박영경(Park, YungKyung) 한국색채학회 2021 한국색채학회 논문집 Vol.35 No.2
The effect of visual information on taste association is very high. Among the factors that influence this view, the most diversely used can be color. Recent research on taste association and color has been actively conducted but most of them have been about colors using the concentration of flat samples or drinks. However the type of object we actually associate with taste is 3D. Therefore, we would like to learn how color and surface characteristics affect the association of taste association in 3D samples considering surface properties. An experiment on the strength of associated sweetness, sourness, bitterness, and salty taste was conducted using flat samples, and based on this, opacity and gloss were added to the three-dimensional sample. As a result colors and saturation varied from sweetness, and opacity showed great associative strength when all taste perceptions were opaque. In the association between gloss and taste, matte and bitterness, and the dimensions influenced the sour and bitter tastes, which were stronger in three dimensions. Since 3D samples with greater associative strength are more helpful for association of taste association, visual information on taste association will be efficiently used considering various surface characteristics.
문지민(Jimin Moon),박영경(YungKyung Park) 한국색채학회 2020 한국색채학회 학술대회 Vol.2020 No.5
Helmholtz-Kohlrausch 효과는 일정한 밝기(Lightness)에서 채도(Chroma)가 높아질수록 더 밝아 보이는 시지각적 효과이다. H-K 효과는 특히 Blue와 Purple 영역에서 크게 나타난다고 알려져 있는데, 이런 효과가 저채도에서도 나타나는지 알아보고자 한다, 채도와 명도에 대한 정확한 지각을 확인한 후 저채도에서도 H-K 효과가 나타나는지 알아보았다. 그 결과, 저채도의 5BP∼5P에서 H-K 효과가 크게 나타났으며, 이는 명/채도 혼동의 영향임을 알 수 있다.