• 동아시아식생활학회지
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• 제20권1호
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• pp.11-19
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• 2010

This study was conducted to investigate consumer behavior and perception related to alcoholic beverages and Korean rice wines (yakju). Self-administered questionnaires were collected from 254 male and female adults in the Gyunggi-area of Korea. Male respondents were significantly more likely to drink more often, consume greater amounts and spend more on alcoholic beverages. Male respondents preferred, in order, soju, beer and wine. Female respondents preferred, in order, beer, wine and soju. Most of the respondents (69.2%) showed conservative consumption behaviors, and indicated they would drink a new product when it became popular. Flavor/taste was the most important attribute when selecting alcoholic beverages. The reasons for drinking yakju were "high quality" and "considering health". The most answered reason for low market share of yakju was lack of publicity and marketing.

• Journal of the Korean Data and Information Science Society
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• 제16권4호
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• pp.879-888
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• 2005

Fashion is hard to expect owing to the rapid change in accordance with consumer taste and environment, and has a tendency toward variety and individuality. Especially street fashion of 21st century is not being regarded as one of the subcultures but is playing an important role as a fountainhead of fashion trend. Therefore, Searching and analyzing street fashions helps us to understand the popular fashions of the next season and also it is important in understanding the consumer fashion sense and commercial area. So, we need to understand fashion styles quantitatively and qualitatively by providing visual data and dividing images. There are many kinds of data in street fashion information. The purpose of this study is to design and implementation for street fashion information analysis system using data fusion. We can show visual information of customer's viewpoint because the system can analyze the fused data for image data and survey data.

• 패션비즈니스
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• 제9권2호
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• pp.160-173
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• 2005

Fashion is hard to expect owing to the rapid change in accordance with consumer taste and environment, and has a tendency toward variety and individuality. Especially street fashion d 21st century is not being regarded as one of the subcultures but is playing an important role as a fountainhead d fashion trend. Therefore, Searching and analyzing street fashions helps us to understand the popular fashions d the next season and also it is important in understanding the consumer fashion sense and commercial area. So, we need to understand fashion styles quantitatively and qualitatively by providing visual data and dividing images. The purpose of this study is to design for street fashion on design analysis using web which can update quantitative and qualitative data. through the on site investigation d street fashion, and put the information onto a database.

• 한국식생활문화학회지
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• 제3권4호
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• pp.369-376
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• 1988

A consumer survey(2, 251 residents) on marketed kimchi products in Seoul and near Seoul Area were investigated for marketablity and quality improvement of kimchi. The results obtained as follow. 1. The proportion of subjects who has bought the marketed kimchi products was 24%, some factors(ages, type of housing, family system, income) were investigated. 2. The major motivation season and favorite kinds of kimchi for purchasing the products were investigated. And Subjects bought the needed amount for 1 day at hygienic store. 3. Subjects prefered the taste of kimchi which is medium level in sour, sweet, salty and hot. The most urgent improvement for the marketed kimchi is the sanitation. If marketed kimchi were improved over the aspects, the proportion of subjects who would buy the products was 54%.

• 한국식생활문화학회지
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• 제11권3호
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• pp.299-304
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• 1996

The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate $3{\sim}4$ times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%)and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.

• 식품과학과 산업
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• 제50권4호
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• pp.2-11
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• 2017

The external factors of global flavor market include the world economy, population growth, urbanization, consumer spending, raw material availability, pricing, and regulatory issues. And the internal factors as product pricing and technology development may lie the flavor house's competitiveness and cost considerations. In developing countries, rising preference for packaged food and beverages and increasing personal expenditures will drive demand for flavor market. Increasing consumer demand for natural products, driven in part by health concerns and a desire for transparency in labeling will impact the demand. The increasing demand for salt and sugar reduction will boost demand for flavors to maintain the overall taste. The use of quality and innovative flavors in the beverages and the multifunctional flavors has a positive influence on the global market. The global flavor industry has the presence of several drivers and positive trends, with its future expected to be promising.

• 한국식품영양학회지
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• 제37권3호
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• pp.152-161
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• 2024

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

• 한국가구학회지
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• 제27권4호
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• pp.352-361
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• 2016

In terms of space application and storage space arrangement, the demand and utilization for practical closet have been increasing. The changing concept of living spaces depending on family composition and consumer taste is very important in terms of organizing, using, and assigning spaces for storage with the use of a closet. In this study, the closet was analyzed and inspected focusing on products manufactured by Hanssem, Hyundai Livart, and ENEX. These are popular furniture makers in Korea that develop closets for the furniture industry.

• 한국유기농업학회지
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• 제16권4호
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• pp.367-390
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• 2008

Consumer's concerns over beef safety are increasing according to resuming U.S. beef import. And a few beef producers have converted into organic beef recently. This organic beef must have taste, nutrition and safety that consumers demand for. Korean organic beef should be gone on sale at the shop under direct management of producer's organizations or the special shop for Environmentally friendly products. So they should win consumers' confidence for beef safety and transparency in producing and marketing process.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2005년도 제61회 국제 유가공 심포지움
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• pp.21-27
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• 2005

Surface mould ripened soft cheeses such as Camembert are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti at the surface. The presence of this mould gives these cheeses a different appearance, as well as a typical aroma and taste. It also lead to a more complex ripening than in other varieties of cheese with simple flora. Theses cheeses are becoming increasingly popular with consumer and there is an increasing demand for them.