• Agribusiness and Information Management
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• v.6 no.1
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• pp.12-19
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• 2014

The purpose of this study is to compare and analyze the product image produced by the cinemagraph image and the product image produced by the general image in the electronic trade. The cinemagraph refers to the image with a special characteristic that provides the motion clue by playing the part of the picture endlessly in the form of a video. For this study, we explored how the perceived monetary value, brand attitude, and perceived taste would influence on the purchase intention, and it was analyzed that all of the three factors significantly influenced on the purchase intention. However, it was investigated that the purchase intention of the group watching the image by the cinemagraph was significantly influenced by the perceived monetary value and the perceived taste, and the purchase intention of the other group watching the general image was significantly influenced by the brand attitude and the perceived taste; therefore, it was verified that there was a difference between the group watching the cinemagraph and the group watching the general image. In this result, it could be interpreted that when the people watching the cinemagraph purchase a product in the shopping mall, the price becomes the important requirement, and when the people watching the general image purchase a product in the shopping mall, the brand becomes the important requirement; therefore, these results could provide great implications to the food marketers.

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.995-1000
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• 2003

This paper proposes the pedestrian navigation system which deals with subjective information. This system consists of the route setting part and the instruction generation part. The route setting part chooses the route with highest subjective satisfaction degree. The instruction generation part gives users the instructions based on the users' sensuous feeling of distance with linguistic expressions. Fuzzy measures and integrals are applied to the calculation of the satisfaction degree of the route which reflects the users' taste for routes. The instruction generation part has database of users' cognitive distance. Users' cognitive distances are expressed by fuzzy sets that correspond to linguistic terms. The system generates the instructions with linguistic terms which have the highest fitness value for the users' sensuous feeling of distance. This paper also performs subjective experiments in order to confirm the validity of the present system.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.2
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• pp.428-434
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• 2015

A new tongue examination model by using color analysis according to the taste division of tongue. The proposed system consists of a tongue image acquisition in a predefined template, taste region segmentation, color distribution analysis and abnormality decision of tongue by color analysis using Hue-Saturation histograms and the part of a mobile application service. We divided 4 basic taste(bitter, sweet, salty and sour) regions and performed color distribution analysis targeting each region under HSI(Hue Saturation Intensity) color model. To minimize the influence of illumination, the histograms of H and S components only except U are utilized. Using the analyzed results, the abnormality is discriminated by the criteria of the histogram range of normal tongues. Finally, a self tongue diagnosis system which can be used anytime and anywhere on mobile environment.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.111-125
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• 2006

This study aims to find out how taste recognition differs between two groups of culinary arts students. We conducted a questionnaire survey on minimum sensitivity and minimum tastiness for four basic tastes. The first group consisted of 40 students in their first year, and the second group consists of 56 students in their second year and third year. The survey shows that both groups preferred medium saltiness, and the second group was more favorable to sweetness than the first group. The sweet and the pungent tastes were more favored than sourness and less favored than bitterness by both groups of subjects. The amount of the sample required for minimum tastiness shows that the freshmen had a higher sensitivity than the sophomore and junior students. Contrary to a common belief that people who have more experience in cooking would have a more sensitive taste, this study shows that taste sensitivity does not always accord with cooking experience. Rather, it depends on individual differences and current health status. Further research should be needed for various sensory test method and more kitchen experienced people who has more working years after graduate college.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.356-361
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• 2020

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. This study was conducted on 398 Chinese international students residing in Gyeonggi area between October and December 2019. Among the total 373 survey subjects, gender was 183 male students (49.1%) and 190 female students (50.9%). This study was conducted by questionnaire method with reference to previous studies. There are significant differences in economic pursuit and taste pursuit for delivery food use, economic pursuit and taste pursuit for delivery food information, health pursuit and taste pursuit in delivery food ordering method, and economic pursuit and convenience pursuit for delivery food use (p<0.05). Delivery food usage time was significantly different in convenience pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05), and the delivery food preference menu was significantly different in economic pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05). The menu positive factors among satisfaction factors showed statistically significant differences in economic pursuit (β=0.188, t=3.531) and health pursuit (β=0.160, t=3.099) among food related lifestyle factors. In conclusion, this study presented the desirable direction of delivery food usage in Chinese students.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.457-464
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• 2014

This study investigated the effects and interrelationship on sensual behavior and wine information sources in selection attributes of wine. Selection attributes of wine were categorized into four variables: sensual behavior, recommend information, label information, and wine information. The study showed that for sensual behavior variable, "taste" was the most influential item as compared to "food harmony", "mood harmony" and "partner's choice". For recommendation information, label information and wine information, "specialist", "grape varieties" and "brand" had the most significant effects. The study performed factor analysis on sensual behavior and wine information sources. The cumulative variance was 74.197%, implying that all four variables incorporated appropriate items. In the reliability analysis, all four variables showed Cronbach's ${\alpha}$ values above 0.6. In the analysis of the causal relations using a structural model, the effects of customers' sensual behavior on wine information sources was further investigated. The model verified that taste, food harmony, mood harmony and partner's choice, which are items of sensual behavior, had significant impacts when choosing wine. Sensual behavior influenced all wine information sources, which customers utilize in decision-making. Among these sources, sensual behavior had the biggest effects on recommendation information, followed by wine information and label information.

• Asia-Pacific Journal of Business
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• v.11 no.1
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• pp.1-16
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• 2020

Purpose - The purpose of this research is to investigate the determinants of bakery revisit intention. This research selects Paris Baguette as the research context because the market share of Paris Baguette was the highest in Korean bakery market. Design/methodology/approach -This research employed revisit intention as the dependent variable, while this research chooses six attributes to account for revisit intention. Six attributes are price fairness, taste, product variety, accessibility, display, and membership. This research uses survey as the main instrument. For the data collection, online survey using Google survey form was implemented. The survey participants are domestic consumers of Paris Baguette. The number of observation is 245. For the data analysis, this study used frequency analysis, correlation matrix, exploratory factor analysis, reliability analysis, and multiple regression model. There are four control variables, which contains age, gender, visiting frequency, and monthly income. Findings - The results shows that price fairness, taste, product diversity, and accessibility are significant attributes with the positive effect. Among the significant attributes, taste presented the highest magnitude to explain the revisit intention. However, membership and display appeared as non-significant attributes to account for bakery revisit intention. Research implications or Originality - This study provides the bakery managers with the information to design their service and product. This study also contributes to the literature by understanding the consumer behavior more in the domain of bakery service.

• Journal of the Korea Fashion and Costume Design Association
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• v.3 no.2
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• pp.23-34
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• 2001

This study aimed to investigate the Bobos style which represents new upper class in the information age and has influence on fashion world, and present the marketing strategy for that. As a result, Bobos' buying behavior of fashion goods and marketing strategy for that were as follows. The first, Bobos fashion style and their characteristics of buying behavior were 1. the pursuit of luxury and high quality 2. the pursuit of blending taste and of the traditional bourgeois and the bohemians 3. the pursuit of utility and practical thing 4. the pursuit of self expression and sense 5. the pursuit of natural and antique taste 6. pursuit of cultural and artistic aspect. The second, marketing strategy for Bobos' buying behavior of fashion goods were as follows. 1. Blending of the traditional prestige and freedom should be reflected on fashion goods. 2. The utility and natural style of fashion goods are needed. 3. The non-conspicous self expression and artisticㆍcultural taste should be reflected on fashion goods.

• Journal of Life Science
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• v.21 no.3
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• pp.412-416
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• 2011

Taste sensation plays a crucial role in selecting and ingesting foods with different qualities which convey information about their nutrient content and/or safety. Sweetness is one of the five modalities in humans and serves as an energy resource for metabolism. There are reports on allelic polymorphisms which influence perception of sweetness in mice and humans. Since the influence of genetic factors on taste disorder has not been studied, we investigated the association of genetic polymorphisms in TAS1R3 and guanine nucleotide binding protein, alpha transducing 3 (GNAT3) genes and taste disorder. A total of 150 individuals composed of 50 patients with taste disorder and 100 healthy controls were recruited for the study and PCR-mediated directing sequencing method was used to genotype for two different single nucleotide polymorphisms (SNPs) - rs307355 (T>C) and rs35744813 (T>C) in the TAS1R3 gene, and rs7792845 (T>C) and rs1524600 (C>T) in the the GNAT3 gene. The allele and genotype frequencies of rs307355 and rs35744813 in the TAS1R3 gene showed a significant association between patients with taste disorder (p=0.022 and p=0.013 in both of SNPs, respectively). In addition, the frequency of T-T haplotype in the TAS1R3 gene was higher in taste disorder cases than in the controls (OR, 1.93: 95%. CI, 1.09-3.39, p=0.022). In the GNAT3, the genotype frequency of rs7792845 in the patients was also different from the controls (p=0.048), but allele frequency was not significantly associated in either group. Our result provides the frequencies of SNPs and haplotypes of the TAS1R3 and GNAT3 genes for the fundamental information of nutrigenetics in perception of the taste of sweetness in the Korean population. Also, the study suggests that the allelic polymorphisms of TAS1R3 and GNAT3 genes may be useful as a molecular marker for evaluating patients with taste disorder. Further studies with large samples are required to clarify our observation.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.9
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• pp.141-146
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• 2015

Recently, people are consuming more fermented food for its health benefits. When we think of fermented food, skate comes to mind. However, there are different preferences depending on the degree of fermentation. Thus, if there is a system that shows the degree of the fermentation on skate, people can eat according to their taste. This paper proposes a design of skate fermentation monitoring system for consumer taste using the smart RFID tag. The proposed system consists of the RFID tag, $NH_3$ sensor, reader, and server. In order to confirm the usefulness of the proposed system, we performed experiments on the skate fermentation. The proposed monitoring system can show the skate fermentation at 4 grades: None, Low, Medium, and Strong. With the smart RFID tag, we successfully estimated the skate fermentation.