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은희주,김용성 차세대컨버전스정보서비스학회 2013 차세대컨버전스정보서비스기술논문지 Vol.2 No.1
음식의 맛은 미각, 후각, 시각을 통해서 음미하고 즐기고 있다. 이중에서 미각과 후각의 맛을 직접 느끼는 요소이지만, 시각은 음식의 맛을 간접적으로 즐기는 요소가 된다. 따라서 본 논문에서는 3가지 요소를 표준화시켜 정보처리 할 수 있는 방안을 제안하는데 목적이 있다. The taste of the food is appreciated and enjoyed through taste, vision and olfactory senses. Although among them, the taste sense and olfactory sense are the factor-sensing the taste directly, the vision is the factor enjoyed the taste indirectly. Therefore, the purpose of this article is to suggest measures on how to process the information by standardizing the three factors.
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시청자의 후각정보 수용 특성에 따른 영상분류와 실감증대를 위한 제안
김신우 ( Shin Woo Kim ),최지훈 ( Ji Hoon Choi ),이국희 ( Guk Hee Lee ),안충현 ( Chung Hyun Ahn ),이형철 ( Hyung Chul Li ) 한국감성과학회 2013 감성과학 Vol.16 No.2
For video reality improvement, there has been much advancement in the methods of providing visual, auditory, and tactile information. On the other hand, there is little research on olfaction for video reality because it is difficult to define and knotty to manipulate. As a first step for video reality improvement using olfactory information, this research investigated users` acceptability of smell when they watch videos of various kinds and then classified the video clips based on their acceptability of different criteria. To do so, we first selected three questions of whether the scene in the video appears to have an odor (odor presence), whether a matching odor is likely to improve a sense of reality (effect on sense of reality), and whether s/he would like a matching odor to be present (preference for the matching odor). Then after collecting 51 video clips of various genres that would receive either high or low ratings for the questions above, we had participants to watch the videos and rate them for the above three questions on 7-point scale. For video classification, we paired each two questions to construct 2D space to draw scatterplot of video clips where the scales of the two questions represent X or Y axis. Clusters of video clips that locate at different quadrants of the 2D space would provide important insights in providing olfactory information for video reality improvement.
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이국희 ( Guk Hee Lee ),최지훈 ( Ji Hoon Choi ),안충현 ( Chung Hyun Ahn ),이형철 ( Hyung Chul Li ),김신우 ( Shin Woo Kim ) 한국감성과학회 2014 감성과학 Vol.17 No.1
Use of vision and audition for video reality has made much advancement. However use of olfaction, which is effective in inducing emotion, has not yet been realized due to technical limitations and lack of basic research. In particular it is difficult to fabricate many odors required for each different video. One way to resolve this is to discover clusters of odors of similar smell and to use representative odor for each cluster. This research explored clusters of odors based on pair wise similarity ratings. 300 diverse odors were first collected and sorted them into 11 categories. We selected 152 odors based on their frequency, preference, and concreteness. Participants rated similarity on 1,018 pairs of odors from selected odors and the results were analyzed using multi-dimensional scaling (MDS). Based on the idea that low odor concreteness would support valid use of representative odor, the MDS results are presented from low to high smell concreteness. First, flowers, plants, fruits, and vegetables was classified under the easy categories to use representative odor due to their low smell concreteness (Figure 1). Second, chemicals, personal cares, physiological odors, and ordinary places was classified under the careful categories of using it due to their intermediate concreteness (Figure 2). Finally, food ingredients, beverages, and foods was classified under the difficult categories to use it because of their high concreteness (Figure 3). The results of this research will contribute to reduction of cost and time in odor production and provision of realistic media service to customers at reasonable price.
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이국희 한국감성과학회 2018 감성과학 Vol.21 No.4
This study was based on previous ones that demonstrate how social exclusion leads to a desire for physical warmth. Research was conducted using odor-induced emotions to predict social exclusion, leading to a pursuit of emotional warmth and avoidance of emotional distance. For this purpose, a preliminary study sought to select odors perceived to be emotionally warm and emotionally distant, after which two experiments verified differences in odor preference between the social exclusion group and the control group. Results indicated that individuals who have experienced social exclusion had a stronger preference for warm odors and a weaker preference for cold odors compared to those who have not been socially ostracized. This study has theoretical value in terms of expanding the social exclusion-induced desire for physical warmth into the emotional dimension as well as examining the avoidance of emotional coldness, which had been overlooked in previous research studies. This also leads to practical implications for comfort foods, character emotions, emotional-space design, and emotions for artificial-intelligence chatbots. 본 연구는 사회적 배제가 물리적 따뜻함을 추구하게 만든다는 선행연구에 기초하여 사회적 배제가 감성적 따뜻함을 추구하게 만들고, 감성적 차가움을 회피하게 만들 것이라는 예측을 향 감성을 사용하여 검증하기 위해 이루어졌다. 이를 위해 차가운 감성으로 지각되는 향과 따뜻한 감성으로 지각되는 향을 선정하기 위한 사전조사를 실시한 후, 사회적 배제를 지각한 집단과 통제 집단의 향 선호도에 차이가 있는지 확인하기 위한 두 가지 실험을 진행하였다. 결과적으로 사회적 배제를 경험한 사람은 그렇지 않은 사람보다 따뜻한 향에 대한 선호가 강한 반면, 차가운 향에대한 선호는 약했다. 본 연구는 사회 배제가 물리적 따뜻함을 추구하게 만드는 현상을 감성적 차원으로 확장했다는 측면과 선행연구에서 간과해왔던 차가움을 회피하게 하는 현상까지 관찰했다는 측면에서 이론작으로 중요하다. 떠한 컴포트 푸드, 인물 감성, 공간 감성 디자인, 인공지능 채팅봇의 감성 등에도 실용적 시사점을 가진다.
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