Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Perception and Consumption Behavior of Blended Tea and Siberian Chrysanthemum - Focusing on female college students in their 20's -

블렌딩티와 구절초에 대한 인식과 소비행동 연구 - 20대 여대생을 중심으로 -

  • Lee, Ji-O (Department of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Na, Yeseul (Department of food and nutrition, KC University) ;
  • Oh, Ji-eun (College of Science and Industry Convergence, Ewha Womans University) ;
  • Cho, Mi Sook (Department of Nutritional Sciences & Food Management, Ewha Womans University)
  • 이지오 (이화여자대학교 식품영양학과) ;
  • 나예슬 (KC대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2021.05.25
  • Accepted : 2021.06.18
  • Published : 2021.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, consumers' perception and consumption behavior of blended tea were investigated. Also, consumer perception of Siberian chrysanthemum, consumption behavior, and awareness of efficacy were investigated. As a result of the survey, it was confirmed that it was necessary to develop a blended tea with taste and flavor characteristics that consumers prefer, having the capability of relieving stress, and preventing cold or respiratory disease. In addition, the degree of recognition of Siberian chrysanthemum was very low, and the recognition of the efficacy appeared in the order of 'cold relief' and 'respiratory disease relief'. Factor analysis results, safety attributes, health attributes, product attributes, marketing attributes, and sensory attributes were factorized into five factors, and after analysis, it was concluded that the sensory attributes of taste and aftertaste were considered the most important. Consumers surveyed appeared to consume blended tea for 'relieving mood or stress relief', to enjoy the taste, and to prevent cold or respiratory diseases. Siberian chrysanthemum displays efficacy in cold relief and relief of respiratory diseases. Therefore, developing Siberian chrysanthemum as a blended tea could be a practical application that can expand the range of its use, making it more popular and increase its commercial applications.

Keywords

References

  1. An IJ, Lee SJ, Lee JK, Kwon HR, Kim HJ, Kim HJ, Jung JY. 2012. Induction of apoptosis in human cancer cells and skin sensitization test with Compositae extracts. 2012KALAS Winter Symposium. Yongpyeong, Korea. pp 95
  2. Cho SH, Hwang YM, Kang JH. 2018. Study on the Development of the Forestry Products Industry in Jeollabuk-do Province. Jeonbuk Institute. Jeonju, Korea, pp 1-130
  3. Chung HJ, Jeon IS. 2011. Antioxidative Activities of Methanol Extracts from Different Parts of Chrysanthemum zawadskii. Korean J. Food Preserv., 18(5):739-745 https://doi.org/10.11002/kjfp.2011.18.5.739
  4. de Godoy, R, Deliza, R, Gheno L, Licodiedoff S, Frizon C, Ribani R, dos Santos, G. 2013. Consumer perceptions, attitudes and acceptance of new and traditional mate tea products. Food Res. Int., 53(2):801-807 https://doi.org/10.1016/j.foodres.2013.02.054
  5. Jang DS, Park KH, Choi SU, Nam SH, Yang MS. 1997. Antibacterial Substances of the Flower of Chrysanthemum zawadsRii Herbich var. Iatilobum Kitamurs. J. Appl. Biol. Chem., 40(1):85-88
  6. Kim SH. 2018. The relationship between food-related lifestyle and black tea consumption attributes. Master's degree thesis. Dongguk University. Korea. pp. 38
  7. Kim KH, Park DB. 2011. Canonical correlation between benefit sought and selection attributes of green tea consumers. Korean J. Community Living Sci., 22(3):327-339. Master's degree thesis. Dongkuk University. Korea, pp 28 https://doi.org/10.7856/kjcls.2011.22.3.327
  8. Kim YY, Lee SY, Yim DS. 2001. Biologicalactivities of linarin Chrysanthemum zawadskii var. latilobum. YAKHAK HOEJI. 45(6):604-610
  9. Ko JY, Seo HJ. 2009. A study on the selection attribute of coffee consumer's. Hotel Resort Res., 8(2):23-41
  10. Ko MS, Park HS. 2016. A study on the blending method of Season tea. J. Tea Cul. Ind. Stud., 31:1-20
  11. Kwon HS, Ha TJ, Hwang SW, Jin YM, Nam SH, Park KH, Yang MS. 2006. Cytotoxic flavonoids from the whole plants of Chrysanthemum zawadskii Herbich var. latilobum Kitamura. J. Life Sci., 16(5):746-749 https://doi.org/10.5352/JLS.2006.16.5.746
  12. Lee C, Liao, C. 2009. The effects of consumer preferences and perceptions of Chinese tea beverages on brand positioning strategies. Br. Food J., 111(1):80-96 https://doi.org/10.1108/00070700910924254
  13. Lee HJ, Ko JY, Seo HJ. 2013. The study of the influence on satisfaction and loyalty of tea selection attributes. J. Leis. Res., 25(3):289-307
  14. Lee JS. 2019. Selection Attributes of Leached Teas according to Food-Related Lifestyle and Consumption Behavior. J. Korean Soc. Food Sci. Nutr., 48(7):769-776 https://doi.org/10.3746/jkfn.2019.48.7.769
  15. Lee SH, Lee JS. 2007. Production and Characteristics of Antidandruffy Compound from Chrysanthemum zawadskii. J. Microbiol. Biotechnol., 35(3):220-225
  16. Moon JY, Jang HW, Lee SB. 2019. The effects of tea selection attributes on satisfaction and preference: Focused on the moderating effects of gender. J. Hosp. Tour. Res.. 28(4): 1-15
  17. Park JA, Jin KS, Kwon HJ, Kim BW. 2015. Antiobesity Activity of Chrysanthemum zawadskii Methanol Extract. Korean J. Life Sci., 25(3):299-306 https://doi.org/10.5352/JLS.2015.25.3.299
  18. Park SS, Seo HJ, Jung EY, Park JD, Choi J, Yang SB. 2011. Study on the Hierarchical Weight of Quality Evaluating Factors by Consumer's Perception for Green Tea Quality Grading. J. Kor. Tea Soc., 17(2):29-37
  19. Posri, W, & MacFie, H. 2008. The influence of testing context on tea bag product acceptance in central location tests. J. Sens. Stud., 23(6):835-851 https://doi.org/10.1111/j.1745-459X.2008.00190.x
  20. Yang EJ, Lee JS. 2020. Consumer perception and liking, and sensory characteristics of blended teas. Food Sci. Biotechnol., 29(S1):63-74 https://doi.org/10.1007/s10068-019-00643-3
  21. Yu EM. 2020. Physiological Activity of Fermented Chrysanthemum zawadskii Extract Analysis and Research on the Development of Processed Products Based on the Analysis. Doctoral degree thesis. Woosuk University. Korea, pp 16-19
  22. FAO. 2018. Global tea consumption and production driven by robust demand in China and India. Available from: http://www.fao.org/news/story/en/item/1136255/icode/ [accessed 2021.05.23.]