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http://dx.doi.org/10.7318/KJFC/2017.32.5.412

A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers - with a Focus on the United States and China -  

Jin, Yang-Ho (Department of Foodservice and Culinary, Kyonggi University)
Kwon, Hyeok-Sung (Department of Foodservice and Culinary, Kyonggi University)
Bae, Se-Jeong (Department of Foodservice and Culinary, Kyonggi University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.5, 2017 , pp. 412-420 More about this Journal
Abstract
This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.
Keywords
Vinegar-based sauce; foreign consumers; perception; selective attributes;
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Times Cited By KSCI : 8  (Citation Analysis)
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