Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of emotional terms elicited for Korean home meal replacement between Chinese and Koreans

한식 가정간편식(home meal replacement)에 대해 도출된 중국인과 한국인의 감정 용어 비교

  • Kim, Seon-Ho (Department of Food and Nutrition, Seoul National University) ;
  • Hong, Jae-Hee (Department of Food and Nutrition, Seoul National University)
  • 김선호 (서울대학교 식품영양학과) ;
  • 홍재희 (서울대학교 식품영양학과)
  • Received : 2019.12.18
  • Accepted : 2020.03.15
  • Published : 2020.04.30
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Abstract

Recently, it has been reported that the positive emotional responses from previously consumed food could be transferred to the new food, affecting the acceptance of the food. This study was conducted to develop emotional lexicons for evaluating consumers' emotional responses to the food. Focus group interviews were conducted using 15 Koreans and 23 Chinese consumers to elicit emotional terms for Korean food HMR products. Using 23 Chinese participants who did not participate in the previous interview, emotional terms were screened through discussions in an interview setting. An online survey among 50 Koreans and 50 Chinese was carried out to evaluate and verify the valence and arousal potential of the selected terms. Elicited emotional terms in these two countries had similar valence and arousal potentials. However, cross-cultural differences were also found, mostly in arousal potential. Therefore, interpretation should be done carefully when comparing emotional responses between Korean and Chinese subjects.

그룹 인터뷰를 통해 도출된 총 24개의 감정 용어 중 한국인과 중국인 결과 모두에서 대부분의 감정 용어가 긍정적 정서가를 가졌고, 중국인과 한국인에게 유사한 정서가를 유발하였으나, 몇몇 용어에서 정서가와 각성가의 차이가 나타났다. 그러나 한 국가에서 부정적 정서가나 낮은 각성가를 가지는 용어가 다른 국가에서 긍정적 정서가나 높은 각성가를 가지는 정반대의 평가 결과는 나타나지 않았다. 본 연구에서 동일한 의미를 가지는 단어에 대해 국가 별로 정서가/각성가가 다르게 나타났으므로, 향후 평가를 통해 도출된 감정 결과에 대한 해석을 할 때 이러한 부분들이 반영되어야 할 것으로 생각된다.

Keywords

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