• 한국콘텐츠학회논문지
• /
• 제13권11호
• /
• pp.356-365
• /
• 2013

선물 증여 행동은 소비자의 기본적 커뮤니케이션 방법 중의 하나이며 최근 스마프폰의 대중화와 함께 휴대폰 문자 메시지로 전송되는 바코드 형태의 모바일 쿠폰 선물 시장이 성장하고 있다. 그러나 아직까지 모바일 환경에서의 선물 증여 행동이 어떠한 동기요인에서 비롯되었으며 이에 영향을 미치는 구체적인 소비 행태가 어떠한 가에 대하여는 충분히 연구되지 못하였다. 따라서 본 연구에서는 모바일 환경에서의 선물 증여 행동에 영향을 미치는 요인으로 제품 혁신성과 소비자 혁신성의 혁신성 차원 및 소비자 기술수용 특성이 선물 증여 행동에 어떠한 영향을 미치는 가를 확인해 보고자 하였다. PLS를 이용하여 연구가설을 검증하였으며 연구 결과 제품 혁신성과 기술 수용 특성은 소비자의 모바일 쿠폰 선물 행동에 긍정적 영향을 미치는 것으로 파악되었다. 조절효과와 관련하여 소비자 혁신성이 높은 소비자가 소비자 혁신성이 낮은 소비자 보다 제품 혁신성과 모바일 쿠폰 선물 태도의 관계에 더 긍정적인 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제32권2호
• /
• pp.150-161
• /
• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• 동아시아식생활학회지
• /
• 제26권3호
• /
• pp.271-277
• /
• 2016

찹쌀가루 첨가 약과에 대해 훈련된 관능검사원이 묘사분석을 실시하여 4개의 외관 특성(표면의 갈색, 내부의 갈색, 윤기, 표면의 균열), 6개의 냄새 특성(달콤한 냄새, 고소한 냄새, 참기름 냄새, 콩기름 냄새, 밀가루 냄새, 쌀가루 냄새), 4개의 맛 특성(달콤한 맛, 참기름 맛, 콩기름 맛, 밀가루 맛), 5개의 텍스처 특성(단단함, 촉촉함, 응집성, 바삭함, 기름짐) 등 총 22개의 관능적 특성이 도출되었다. 찹쌀가루 첨가 약과에서는 '표면의 균열', '찹쌀가루 냄새', '단단함', '바삭함' 의 특성이 유의적으로 높게 나타났고, '표면의 색', '내부의 색', '콩기름 냄새', '콩기름 맛' '촉촉함' 의 특성은 유의적으로 낮았다. 소비자 기호도 조사에 의하면 한국인은 맛, 텍스처, 종합적 기호도에서 찹쌀가루 첨가 약과가 밀가루만 사용한 약과에 비해 높은 값을 나타내었으며, 중국인은 찹쌀가루 첨가 약과의 텍스처와 종합적 기호도가 밀가루만 사용한 약과에 비해 더 높았다.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.190-198
• /
• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• 한국식생활문화학회지
• /
• 제22권6호
• /
• pp.801-807
• /
• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• 한국의류산업학회지
• /
• 제14권6호
• /
• pp.992-1000
• /
• 2012

This study develops a traditional green fabric pattern design through an apparel CAD system. The method used simulated stage costumes and evaluated the consumer satisfaction connected with a 3D fitting system. The results are as follows. Computerization of the pattern making process can provide higher accuracy and efficiency in apparel pattern making and marking for green fabrics. A Stage costumes design was developed; subsequently, the developed dress patterns are automatically depicted to the input of the body size of the consumer and marked using marking program. This results show that it has an effect on narrow and expensive green fabrics. Stage costumes design can make a simulation by a 3D Fitting system. The results of this study can provide higher consumer satisfaction through a survey of 30 consumers. Stage costumes should attract the sympathy of the spectators. The Acceptance of Andong region's traditional beauty is required. We found that a relationship of performance and clothes, physical functionality and beauty of costumes, possibility of commercialization, and the possible use of a 3D Fitting system use are evaluated. A continuous study of regional culture resources is required since there is a significant possibility for the long-term development of stage clothes.

• 한국콘텐츠학회논문지
• /
• 제9권10호
• /
• pp.314-327
• /
• 2009

본 연구는 통신과 방송의 융합 매체로 국내 및 세계적으로 급속히 성장하고 있는 IPTV 서비스에 대한 지각된 서비스 품질과 품질 만족도의 관계, 정보기술 수용과 고객 만족도와의 관계를 살펴보았다. 서비스품질, 정보기술 수용, 고객만족도, 지속사용의도, 추천의도의 5가지 항목의 측정도구를 활용하여 IPTV 서비스 이용자를 대상으로 실증조사를 실시하였으며, 그 결과 지각된 서비스 품질과 유용성, 이용용이성이 고객만족도에 강한 영향을 주며, 지속사용의도와 추천의도에도 유의한 영향이 있는 것으로 나타났다. 특히 콘텐츠의 유용성에 대한 인식이 사용만족도에 큰 영향을 주는 것으로 나타나, 고객에게 콘텐츠의 가치를 높게 인식시키고 쉽게 이용할 수 있음을 알리는 것이 고객만족과 고객확보에 중요한 전략이 될 수 있음을 나타내었다.

• 한국식품영양학회지
• /
• 제30권3호
• /
• pp.464-472
• /
• 2017

The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate.

• 한국공간정보시스템학회 논문지
• /
• 제11권4호
• /
• pp.74-84
• /
• 2009

이 연구는 국내 우편물량 감소와 우편사업 경쟁력 강화를 위하여 GIS 및 시공간 마이닝 기술을 이용한 GIS 기반의 새로운 우편 마케팅 기법을 제안한다. 홍보를 원하는 기업체에게 의미 있고 정확한 마케팅 정보 제공을 위해서 Geo-Lifestyle 군집화를 적용한 인구 사회학적 마켓 세분화 기법과, 시간 공간 차원의 다차원적 분석을 통한 시공간 구매 소비 성향 예측 기법을 제안하였다. Geo-Lifestyle 군집분석 및 시공간 큐브 마이닝의 평가를 위해서 강남구, 송파구 지역의 내부 외부데이터를 사용하였고, 실험결과 14개의 최적 마케팅 클러스터를 생성하였으며 구매 소비 성향 예측을 위한 시 공간 패턴을 추출하였다.

• 한국자원식물학회지
• /
• 제28권6호
• /
• pp.734-742
• /
• 2015

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.