• Food Quality and Culture
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• 제1권1호
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• pp.34-39
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• 2007

The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

• 한국식품영양학회지
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• 제30권2호
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• 동아시아식생활학회지
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• 제18권2호
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• pp.207-213
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• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

• 대한가정학회지
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• 제47권3호
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• Human Ecology Research
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• 제53권3호
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• pp.293-307
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• 2015

Social commerce has a large impact on the emergence of the concept of society and individual lives that is recognized as one of the most important business areas in the Internet environment. A marketing agency, Trend Monitor (http://www.trendmonitor.co.kr), conducted a survey on social commerce usage and satisfaction level; subsequently, we used survey result data from 221 adult males and females for our research sample. Data analyses were conducted by reliability test, confirmatory factor analysis, t -test or one-way analysis of variance, and structural equation model (SEM) with IMB SPSS ver. 21.0 and ver. AMOS ver. 21.0. This study focused on multi-dimensional consumer innovativeness and found three elements of acceptability, competence, and distribution. Empirical verification through SEM presented data that suggests the three consumer innovativeness factors have a direct positive effect on social commerce that causes factors to indirectly affect satisfaction levels. This study indicated that the main consumption patterns in modern society take advantage of social commerce and satisfaction by improving a market economy to promote restoration. First, this study considers consumer innovativeness to have three factors. Secondly, research results help to understand relations between consumer innovativeness, use and satisfaction with social commerce that can help the social commerce industry establish effective market strategies through consumer innovativeness. The conclusion discusses implications for academic research and marketing strategies.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1661-1667
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• 2004

본 연구는 국내 시장에서 어획된 생 원료 장어(붕장어와 뱀장어)를 찜, 숯불구이, 가스구이로 조리 및 진공포장하여 냉동 후 재가열하여 바로 먹을 수 있는 Cook/Freeze system을 단체급식 및 외식산업에 적용하고자 사업체 급식소의 한국인 피급식자(100명 )와 한국의 S업 체를 방문한 일본인 소비자(105명)를 대상으로 다음과 같이 소비자 기호도 검사를 실시하였다. 이상의 연구결과로부터 한국인과 일본인 소비자는 모두 붕장어의 경우 가스구이를 가장 선호하였으며, 뱀장어의 경우 한국인은 붕장어와 마찬가지로 가스구이를 가장 좋아하였으나 일본인은 숯불구이를 가장 좋아하는 것으로 나타났다. 장어종류에 따라 한국인과 일본인이 좋아하는 조리방법이 약간 다른 경향을 보였으나 일본인은 한국인과 비교해 볼 때 찜도 다소 좋아하는 것으로 보였다. 그러나 국내에서 장어를 가공할 때는 찜의 조리법은 별로 선호하지 않는 경향을 보여 가스구이나 숯불구이로 가공하는 것이 바람직하다고 사료된다. 소스에 인삼향과 송이향을 첨가하여 조리된 장어음식의 기호도를 조사한 결과, 국내 소비자는 일본인 소비자보다 모든 기호도 항목에서 유의적으로 높게 나타났다. 특히 인삼 첨가군의 기호도는 일본인 소비자가 한국인 소비자에 비하여 상대적으로 낮게 평가되었음을 알 수 있었다. 이는 자극적이지 않고 담백한 일본의 음식에 대한 기호성과 관계가 있는 것으로 판단되며, 한국인과 일본인 소비자의 기호성에 적합한 장어음식의 소스개발이 필요하다고 사료된다.

• 한국식품과학회지
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• 제36권3호
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• pp.410-415
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• 2004

본 연구에서는 열풍건조를 통해 제조된 은행분말을 식품에 적응해 보고자 은행분말의 첨가수준을 달리하여 은행죽과 은행떡을 제조하고, 물리적, 관능적 특성 및 소비자 기호도 검사를 통해 바람직한 은행분말 첨가 수준을 조사하였다. 은행죽의 경우 물리적 특성 검사에서는 은행분말 첨가수준이 높아질수록 녹색도와 점도가 감소되었고, 퍼짐성이 증가되었다. 관능적 특성 중 바람직한 특성인 색의 강도와 은행향미는 은행분말 첨가량이 많아질수록 증가하였다. 소비자 기호도 검사를 한 결과, 4:6의 배합 비율로 섞인 은행죽이 전반적인 기호도와 향미 기호도에서 높은 수치를 나타냈다. 은행떡의 경우 물리적 특성 검사에서 은행분말 첨가수준이 증가할수록 녹색도와 부착성이 감소되었다. 관능적 특성 검사 결과, 은행분말 첨가수준이 높아질수록 색의 강도와 은행향미 및 가루끼는 증가하였고 경도와 덩어리 응집성은 감소하였다. 소비자 기호도 검사를한 결과, 16:84의 배합비율을 지닌 은행떡이 전반적인 기호도에서 가장 높은 경향이 나타났다. 은행의 과다 섭취에 따른 문제 가능성을 고려하면 앞으로 은행의 하루 가능 섭취량에 관한 연구 및 은행 첨가량을 줄이면서 다른 부재료의 첨가를 고려하는 연구가 지속적으로 이루어져야겠다고 본다.

• 한국식품영양학회지
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• 제30권4호
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• pp.719-727
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• 2017

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

• 가정과삶의질연구
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• 제3권1호
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• pp.35-49
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• 1985

The Purpose of the study is to identify some factors affecting the consumer behavior of the Oriental students in the United States and provide some basic information for desirable consumer skills. The ninety subjects ere collected form the Oriental groups who were studying in Denton, Texas, U.S.A. Data were analyzed by frequency, percentage, mean, X2-test. The results are as follows: 1) There are significant similarities in the consumer behavior of the Oriental students regarding the information source, the preferred type of clothing, the factors affecting the choice of retail store, and the satisfaction after the clothing purchase. 2) There are some differences in the consumer behavior among three groups regarding expenditures of the purchase of clothing and the preferred choice of retail store. This study concludes that the Oriental students tend to: 1) adjust their life style to new situation ; 2) avoid their conflicts dur to the language barrier; 3) have a limited income to stay in the USA; and 4) have their own social acceptability based on their nationality.