• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.116-124
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• 2013

This study aims to develop colored gemstone products based on the analysis of color preference. Colored gem stones were classified by their colors using Munsell's ten basic colors and the color preference of women consumers in their twenties was analyzed, in consideration of trend analysis and design image description analysis, which led to the direction of product development. The analysis of color preference seems to suggest that consumers preferred blue quartz, cahnite, spessartite garnet, the colors of which are rather less known to ordinary consumers, to the other more common kinds of gem stones. Through the analysis of the trends and adjectives to describe preferable design images, the current study has made it possible to explore the designs for the future development of colored jewelry products, which would satisfy the consumption value and individual tastes of the consumers. It is expected that the current study may contribute to the jewelry industries and designers as a basic data for developing colored gem stone products.

• Fashion & Textile Research Journal
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• v.18 no.5
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• pp.553-563
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• 2016

The purpose of this study was to investigate the perception and preference on textile design specially on bedding products which are widely interested in the life-style market. The study was carried out targeting to 250 women between the ages of 20s and 40s based on the four seasons. The collected data was processed with SPSS 21.0 program using frequency, cross tabulation, and ANOVA analysis. The results were as following. There were slight differences on the results of the study including purchase behavior and preferred bedding textile design: color, color tone, and pattern on the textile design of bedding products according to age and season. Most of age had similar color preference on the bedding products in the season but a slight different between fall and winter. However, as color tone and pattern on the textile design of the bedding products were concerned, there were significant difference between the age depending on the season. There were significant differences of color tones and patterns in fall and winter, but not significant in spring and summer. Therefore, the domestic market of the bedding products needs more various textile design development according to consumers' preference and seasonal trend which should be discriminated in order to increase product competitiveness.

• Journal of the Korean Society of Costume
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• v.67 no.3
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• pp.1-14
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• 2017

Cycling has become a popular leisure activity, and many cycling enthusiasts have used cycling clothes as a form of expression, which often comes in wide range of colors. The study shows the importance of color in cycling clothing to meet the emotional needs of consumers. Furthermore, this study aims to provide comparative analysis between color of domestic and overseas cycling clothing brands, and color preference of Korean consumers in order to provide data, which can be used in satisfying consumers' needs for personal expression and emotional demands. Thus, the study expects to identify consumers' satisfaction for cycling clothing. The consumers were categorized by the frequency of cycling and their interest in fashion, and the following categories were made:potential consumers, casual cyclists with low fashion involvement, casual cyclists with high fashion involvement and frequent cyclists with high fashion involvement. Consumers preferred dark colors for their cycling clothing including jacket, top and pants, while 'frequent cyclists with high fashion involvement' preferred more diverse colors and tones. In the cycling clothing market, white and black were major colors, while red, orange and blue were major colors of chromatic color. In terms of shade, dark shade dominated the market. Comparing between preferred color and preferred product color, black was preferred for both, but no other colors showed such tendency. This study is based on empirical analysis and verification of color, which is the emotional element appealing to specific and segmented sports-apparel market. The study revealed that the data could be applicable to the design of future products.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.594-596
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• 2021

This study seeks to find out the impact of emotional engineering factors on brand preference and loyalty in smartphone product design. We divide emotional engineering elements into color, performance, usability, value, and reliability, and analyze the relevance of brand preference and loyalty. We study for the purpose of the study to consider which emotional engineering factors in consumers influence brand preferences and loyalty. Through the research results, the emotional engineering elements of product design will be used as useful data for establishing marketing strategies and will be used as basic data for judging consumer sentiment.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.137-150
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• 2006

The aim of this study was to determine the relative importance of a set of attributes which influence purchase decision of leaf mustard kimchi such as color, package, taste, availability and price, and to identify tourist product factor combinations which confer the highest utility to tourists of each age group. Conjoint model was used for this study. The findings from this study were as follows. First, it was found that all age groups regarded taste and price as the very important factor. Second, it was found that the products with different attribute levels were preferred by age groups. Third, it was found that the most preferred product in each age group was significantly different by cluster. Finally, it was found that the most preferred simulation product was different by age groups.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.242-250
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• 2006

The purpose of this study was to identify tourist product factor combinations which confer the highest utility to tourists and to establish the relative importance of factors in terms of their contribution to total utility across gender. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. $X^2$ analysis, Conjoint model, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way anova analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well across gender. Second, it was found that total respondents and three clusters regarded taste price as the very important factor across gender. Third, it was found that the male and female tourists most preferred product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the male tourists most preferred simulation product with light red color, shaped package, and highly pungent taste sold at a cheap price in factory. The female tourists most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. Finally, the results of the study provide some insights into the types of effective product designs that can be successfully developed by marketers.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• Fashion & Textile Research Journal
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• v.15 no.5
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• pp.722-732
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• 2013

The purposes of this study were to investigate the needs for eco t-shirts of the new elderly consumers and to suggest strategies for eco t-shirts product development and marketing. Quantitative research was employed for research method. The data was collected from men and women in their age of 50-65, who lived in Busan, Ulsan, and Kyungnam province, during October, 2011. Respondents were selected by convenience sampling. A total of 307 responses among 350 were analyzed. Factor analysis, frequency analysis, t-test, chi-square, and regression were used for analysis. SPSS 20.0 was used for data analysis. Characteristics of the new elderly (lifestyle and environmental concern), consumption status of eco t-shirts (possession status and reasons of purchase/non-purchase), purchase intention for eco tshirts, consumer needs for t-shirts (usage situation, benefits sought, and dissatisfaction with t-shirts), preference for eco t-shirts (color, pattern, material, and shape), and demographics were surveyed. Based on the results, the vision of eco tshirts market for the new elderly consumers was positively prospected. In conclusion, specific strategies for eco t-shirts products development and marketing were suggested. Product development focused on practicality and material, design development reflecting consumers' preference, multipurpose product development, building up the product recognition, and moderate price strategy were suggested.

• Archives of design research
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• v.16 no.2
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• pp.57-66
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• 2003

In order to develop color image, color simulation based on data processing techniques has been developed and applied to data interpretation tools or product design supporting systems. It has been a commonmethod to use image key words to search for data and provide color coordination samples that determine computer combination in computerized support systems until recently. However, this method does not reflect system designers and users taste or preference on making final choices of color coordination samples because the database was designed based on an assumption of standardized group that was established database from large scaled image evaluation research. In this study, we suggest a color coordination simulator that supports designer's final decision-making procedure on sample groups through the simulation of various color combination. The simulator allows communications with the system to explore a designer's color combination taste and preference, and provides a user for an efficient environment to judge the optimum result. The color coordination simulator was designed based upon Dual mapping model derived from a designer's thought process, and four steps of operations longrightarrowdefining color concept longrightarrowmaking color sample groupslongrightarrow simulation-determining ranking among final combination samples - will be assisting color design process.