• 한국식품조리과학회지
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• 제30권2호
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• 융합경영연구
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• 제11권5호
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• pp.69-80
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• 2023

Purpose: The purpose of this study is to identify factors that affect decision-making for e-commerce users and to present ecommerce companies with the company's strategic directions for consumer purchases. Research design, data, and methodology: In this study, a structured research model was derived to confirm the relationship between brand image, product liking, heuristic and purchase intention and the difference according to psychological power. For analysis a total of 212 valid questionnaires from e-commerce users were used. confirmatory factor analysis, correlation analysis, and structural equations were conducted to verify. Results: Both brand image and product liking had a significant effect on purchase intention as well as heuristics. However, heuristics did not affect the purchase intention. It was found that the relationship between brand image, product liking, heuristic, and purchase intention differed depending on the psychological power. Conclusions: Companies should seek ways to increase the positive brand image and likability of products so that consumers can quickly purchase products. In the relationship between brand image and heuristic, the low-psychological group has more influence on heuristic, and in case of product liking, the high-psychological group has more influence on heuristic. In the relationship between brand image and product liking for purchase intention, both in the high psychological power group affect more influence on purchase intention. Since the process of purchasing products varies depending on the consumer psychological power tendency, it is necessary to identify the characteristics of consumers and establish strategies for purchasing promotion measures.

• 한국콘텐츠학회논문지
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• 제16권4호
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• pp.1-11
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• 2016

최근 들어 포스터 디자인, 드라마 타이틀, 책표지 디자인, 패키지 디자인 분야에서 캘리그래피가 많이 사용되고 있다. 이와 같이 캘리그래피가 인기를 끌고 있는 것은 소비자들의 감성을 자극하여 인쇄체 글자로는 전달하기 어려운 친근하고 부드러운 이미지를 효과적으로 전달할 수 있기 때문인 것으로 생각된다. 이에 본 연구에서는 캘리그래피가 소비자들의 광고 디자인 반응에 미치는 효과에 관해 회귀분석을 실시하였다. 분석 결과 캘리그래피는 소비자들의 광고 디자인에 대한 주목성과 호감도를 높여주는 것으로 나타났으며, 특히 감성적인 제품 또는 서비스에서 주목성과 호감도가 더욱 높아지는 것으로 나타났다. 하지만 예상과 달리 저관여 제품 또는 서비스에서 캘리그래피를 사용할 경우 소비자들의 주목성과 호감도가 낮아지는 것으로 나타났다. 이러한 결과는 캘리그래피를 무분별하게 사용할 것이 아니라 소비자들의 주목성과 호감도를 높여줄 수 있는 분야에 따라 선택적으로 활용해야 한다는 것을 시사하고 있다.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• 한국식품조리과학회지
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• 제24권6호
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• pp.788-800
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• 2008

This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

• 한국식생활문화학회지
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• 제31권6호
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• 한국의류학회지
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• 제34권6호
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• pp.1033-1041
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• 2010

This study investigates the combined effect of clothing interest and fashion innovativeness on dimensions of scent quality (pleasantness, intensity, familiarity, and congruency) to understand which dimensions of scent quality have significant positive effects on the appeal of scented apparel products. The survey data were statistically analyzed. A structural equation modeling using LISREL was conducted to test the model. Results indicate that clothing interest has a significant impact on scent quality attitude. Positive evaluations of the product were most strongly influenced by the pleasantness quality of the scent. Intensity and familiarity were factors that affected the approach of consumer responses toward scented products. Congruency was not a significant scent quality in generating positive responses for apparel products among consumers.

• 감성과학
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• 제10권1호
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• pp.49-53
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• 2007

본 연구는 제품의 미적/기능적 속성 수준과 브랜드 파워가 제품평가에 미치는 영향력을 연구하였다. 피험자에게 제품사진과 정보를 제공하고 호감도 및 품질평가를 지시하였다. 연구결과, 브랜드 파워가 낮은 제품보다 브랜드를 제시하지 않은 제품이 더 높게 평가되었으며 이러한 경향은 감성적 제품의 경우 더 뚜렷하게 나타났다.

• 충청수학회지
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• 제20권1호
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• pp.65-70
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• 2007

We study the existence of nontrivial solutions of the Gradient type Dirichlet boundary value problem for elliptic systems of the form $-{\Delta}U(x)={\nabla}F(x,U(x)),x{\in}{\Omega}$, where ${\Omega}{\subset}R^N(N{\geq}1)$ is a bounded regular domain and U = (u, v) : ${\Omega}{\rightarrow}R^2$. To study the system we use the liking theorem on product space.