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A Study on Sensitivity of Food Color  

Kim Ji-Young (Dept. of Food and Nutrition, Hanyang Women's College)
Na Jeong-Ki (Dept. of Culinary Management, College of Tourism, Kyonggi University)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.4, 2005 , pp. 385-394 More about this Journal
Abstract
The objective of this study is to stimulate the satisfaction on food color sensitivity through objectifying the color sensitivities on customer's foods. The preference analysis on food sensitivity adjectives is measured on 5-point scale by preferring degree on each adjectives. And it is calculated on the sensitivities for the SD method that is used for finding whether it is strong or not on food image stimulus which was photographed on the 8 restaurants in Seoul. We found the outcome as follows. The most preferred sensitivity adjective is 'cleanness', and the worst preferred one is 'unshapliness'. It is differed on genders by $95\%$ confidence interval. The attractiveness, simplicity, richness, comfort and elegance are derived from the result of factor analysis for food color sensitivity. The yellow or orange color foods are main one for the simplicity and comfort. The orange color food are fit on richness and elegance factor, and it will be most effective if choosing the color more similar to brown one.
Keywords
food color; sensitivity; adjective; stimulus; preference;
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