SEOUL NATIONAL UNIVERSITY
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홍재희사진
  • 성명 홍재희
  • 직위 부교수
  • 학과 식품영양학과
  • 전공 식품감각과학
  • 사무실 생활과학대학 222동 511호
  • 홈페이지
  • 이메일 jhhong2017@snu.ac.kr
  • 연락처 02-880-6837

학력

  • 1990.3 - 1994.2.   이화여자대학교 식품영양학과 (학사)
  • 1994.3 - 1996.2.   이화여자대학교 식품영양학과 (석사)
  • 2003.1 - 2006.12.  미국 Virginia Polytechnic and State University (Ph.D.)

경력

  • 2007.9 – 현재     서울대학교 생활과학대학 식품영양학과 부교수
  • 2011.3 – 2017.8  국민대학교 과학기수래학 식품영양학과 부교수
  • 2010.9 – 2011.2  경일대학교 식품과학부 조교수
  • 2009.3 - 2010.8  이화여자대학교 식품공학과 연구교수
  • 2006.11 - 2009.1 미국 Virginia Polytechnic and State University, Special Research Faculty
  • 1996.1 – 2002.1  풀무원 기술연구소 대리

연구영역

  • 식품 및 그 구성 요소의 감각 특성(색, 맛, 향, 향미, 조직감 등)과 기호적, 감정적 반응의 측정, 분석 및 해석
  • 맛의 감지와 인식에 영향을 주는 요인 (식품의 이화학적 성분, 생리적 요인, 심리적 요인, 사회경제적 요인, 문화적 요인 등) 규명
  • 신규 식품 및 식품 소재에 대한 기호도 형성 기전 규명
  • 식품에 대한 인지적 정보와 감각 특성 및 기호도 간의 상호작용 규명

주요연구내용

  • 한국적 전통 향미 특성의 감각 및 개념적 인지 규명
  • 최신 감각 검사 방법을 적용한 제품의 감각 특성 프로파일링 및 기호도 결정 인자 규명
  • 정보, 식태도 등 식품 외적 요인이 맛 특성 인식과 기호도에 미치는 영향 분석
  • 외국 소비자와 국내 소비자의 맛 특성 인식 및 기호도 차이에 대한 교차문화적 연구
  • 천연 대체 감미료 등 신규 조미 물질의 향미 특성 및 다른 맛 특성과의 상호작용 규명
  • 텍스트마이닝 기반 식품의 감성 및 기호 특성 프로파일링 기법 연구
  • 금속성 향미 인지 기전 연구

연구논문

  • Park HW, Kim MJ, Seo SW, Yoo SH, Hong JH. 2017. Relative sweetness and sweetness quality of xylobiose. Food Science and Biotechnology. 26, 689-696
  • Park HJ, Ko JM, Jang SH, Hong JH. 2017. Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling. Food Science and Biotechnology. 26, 427-434
  • Kim MJ, Kang BW, Kim JW, Lee MY, Chung SJ, Hong JH. 2017. The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets. Korean Journal of Food Science and Technology. 49(1): 72-79
  • Kim MJ, Yoo SH, Kim Y, Hong JH. 2016. Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphyeny)-3,4-dihydro-1H-isochromen-1-one]. Food Science and Biotechnology. 25(4), 1065-1072
  • Ko JM, Oh SW, Hong JH. 2016. Sensory drivers of sliced raw fish in Korea: Case study on flounder (Paralichthys olivaceus) and rockfish (Sebastes schlegeli). Journal of Korean Society of Food Science and Nutrition. 45(8), 1192-1201
  • Jang SH, Kim MJ, Lim J, and Jae-Hee Hong. 2016. Cross-cultural comparison of consumer acceptability of kimchi with different degree of fermentation. Journal of Sensory Studies. 31, 124-134
  • Hwang SH, Hong JH. 2015. Determining the most influential sensory attributes of nuttiness in soymilk: A trial with Korean consumers using model soymilk systems. Journal of Sensory Studies. 30, 426-437
  • Ko JM, Cho MH, Shim JS, Kang CG, Hong JH. 2015. Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems. Food Science and Biotechnology. 24, 1695-1701
  • Kim MJ, Yoo SH, Jung SW, Park MK, Hong JH. 2015. Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract. Food Science and Biotechnology. 24, 965-973
  • Kim MJ, Hong JH. 2015. Do sensory construct underlying a multidimensional sensory attribute moderate the effect of information on its perception? A case study of nuttiness in soymilk. Food Quality and Preference. 40, 87-96
  • Park HS, Lé S, Hong JH, Kim KO. 2014. Sensory perception of Yackwa(Korean traditional fried cookie) by consumer groups of different age using the sorted napping procedure. Journal of Sensory Studies. 29, 425-434
  • Jang SH, Hong JH, Kim MY. 2014. Consumer acceptability and purchase intent of traditional Korean soup in the United States and Japan. Food Science and Biotechnology. 23, 389-400
  • Ko JM, Hong JH. 2014. Comparison of perceptual representation of soymilk products between consumers with different nuttiness rating tendencies. Food Science and Biotechnology. 23, 409-416
  • Hong JH, Park HS, Chung SJ, Chung L, Cha SM, Lé S, Kim KO. 2014. Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa). Journal of Sensory Studies. 29, 110-125
  • Hwang SH, Hong JH. 2013. Sensory drivers of goso flavor in soymilk: Understanding a complex traditional Korean sensory attribute. Food Quality and Preference. 29, 113-125
  • Jung YJ, Padmanabahn A, Hong JH, Lim J, Kim KO. 2012. Consumer freshness perception of spinach samples exposed to different storage conditions. Postharvest Biology and Technology. 73, 115–121
  • Hong JH, Kwon KY, Kim KO. 2012. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate. Journal of Food Science. 77(6), S233-S239
  • Hong JH, Lee KW, Chung SJ, Chung L, Kim HR, Kim KO. 2012. Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing. Food Science and Biotechnology. 21(3), 829-837
  • Hong JH, Cho MS. 2012. Acceptance of vegetable menus of a achool lunch program by high achool atudents in Seoul and its association with health and dietary behavioral factors. Korean Journal of Food Science and Technology. 44, 121 – 134
  • Hong JH, Kim KO. 2011. Operationally defined solubilization of copper and iron in human saliva and implications for metallic flavor perception. European Food Research and Technology. 233, 973-983
  • Hong JH. 2011. Descriptive sensory analysis of copper and iron compounds in water in comparison with psychophysical measurement. Food Science & Biotechnology. 20(4), 987- 995
  • Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O’Mahony M, Vickers Z, Kim KO. 2011. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef). Journal of Food Science. 75(5), s306-s313
  • Yoon EK, Hong JH, Lé S, Kim KO. 2011. Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods. Journal of Food Science. 76(5), s270-279
  • Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO. 2010. Sensory characteristics and consumer acceptability of beef stock containing glutathione maillard reaction products prepared at various conditions. Journal of Food Science. 76(1), s1-s7
  • Hong JH, Duncan SE, Dietrich AM, O’Keefe SF. 2010. Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva. European Food Research and Technology 231, 977–984
  • Hong JH, Jung DW, Kim YS, Lee SM, Kim KO. 2010. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup. Journal of Food Science. 75(8), s427-s434
  • Hong JH, Duncan SE, Dietrich AM. 2010. Identification of temporal copper sensation and effect of pH on sensory perception of copper. Food Quality and Preference. 21(1), 132- 139
  • Son JS, Hong JH, Kim KO. 2010. Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks. Food Quality and Preference. 21, 956-966
  • Kim HG, Hong JH, Song CG, Shin HW, Kim KO. 2010. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). Journal of Food Science. 75(7), 375-383
  • Jung DW, Hong JH, Kim KO. 2010. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. Journal of food science 75(1), S36-S42
  • Hong JH, Duncan SE, Dietrich AM, O’Keefe SF, Eigel WE, Mallikarjunan K. 2009. Interaction of copper and human salivary proteins. Journal of Agricultural and Food Chemistry. 57(15), 6967-6975
  • Hong JH, Duncan SE, Dietrich AM, O’Keefe SF. 2009. Ultrafiltration as a tool to study binding of copper to salivary proteins. Food Chemistry. 113,180-184
  • Hong JH, Omur-Ozbek P, Stanek B, Duncan SE, Dietrich AM, Lee YW, Lesser G. 2009. Taste and smell abnormalities in cancer patients. Journal of Supportive Oncology. 7, 58–65
  • Hong JH, Duncan SE, Dietrich AM, O’Keefe SF. 2006. Effect of copper on volatile flavor compounds in a model mouth system. Journal of Agricultural and Food Chemistry. 54(24), 9168-9175

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