• 한국식생활문화학회지
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• 제25권1호
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• pp.1-8
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• 2010

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

• 한국유기농업학회지
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• 제19권1호
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• pp.3-21
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• 2011

This paper tried to find various ideas for the purpose of increasing the demand for domestic bean which is the main raw material of bean curd products. To accomplish this objective, purchasing behavior of the current consumers were surveyed and the consumer evaluation of the products were investigated. Using experiment conjoint analysis, consumers' marginal willingness to pay for several important attributes of the products were derived. Among the attributes analyzed, the origin of the material bean turned out to be the most important attributes of all.

• 한국의류학회지
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• 제35권7호
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• pp.775-786
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• 2011

This study examines whether there are differences in the evaluation of clothing products according to self-efficacy in purchasing clothes. A total of 300 surveys were distributed and 231 were used for analysis. The data were analyzed by regression and factor analysis. The results are as follows. First, there were significant differences in the product attributes considered according to self-efficacy in purchasing clothes. The consumers with high self-efficacy considered diverse product attributes comprehensively when making purchase decisions and had significantly higher score in perceived value and post-purchase satisfaction level than the consumers with low self-efficacy. Second, there were differences in the attributes of clothing products that effects perceived value according to self-efficacy in purchasing clothes. The attributes of 'clothes that I like' and 'necessary clothes' had a significant effect on perceived value for both consumers. The attributes of 'design that suits me' and 'inexpensive price' had significant effect on perceived value on consumers with high self-efficacy while the attributes of 'harmony with other clothes' had a significant effect on perceived value for consumers with low self-efficacy. Third, there were differences in product attributes and the perceived value that influenced post-purchase satisfaction level according to self-efficacy in purchasing clothes. The attributes of 'design that suits me' and perceived value had a direct effect on the post-purchase satisfaction level four consumers with a high self-efficacy. For the consumers with low self- efficacy, the attributes of 'clothes I like', 'necessary clothes', and 'design similar to that of usually purchased products' had a direct effect on post-purchase satisfaction level; however, the effect of perceived value was not found.

• 한국의류학회지
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• 제34권5호
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• pp.765-774
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• 2010

This study investigates the effects of consumer innovativeness on e-loyalty mediated by shopping mall attributes and consumer satisfaction with the Internet. Data were obtained from 243 consumers who had bought fashion products through online shopping. Data were analyzed by using factor analysis, Cronbach's alpha, and path analysis using LISREL 8.53 program. The results of this study suggest that the consumer innovativeness, such as Internet-innovativeness and Fashion-innovativeness affect shopping mall attributes including Loading, Visual, Information, Variety, and Price/Fashion. These attributes and the shopping mall satisfaction partially mediated the impact of consumer innovativeness on e-loyalty of shopping malls through the Internet. Especially, consumer satisfaction was the most important determinant to build up e-loyalty for the online shopping of fashion products. The findings provide implications for e-retailers to develop strategies related to consumer innovativeness, shopping mall attributes, and the e-loyalty of shopping malls for fashion products.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.197-206
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• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• 한국의류학회지
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• 제26권5호
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• pp.642-653
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• 2002

The purposes of this studs were 1) to identify web navigation values and classify consumers based on these values and 2) to determine differences between consumer groups and between types of shopping mall in evaluation of website attributes when shopping apparel. The data were collected via a self-administered questionnaire from 204 male and female students who experienced shopping at the website, living in Cheju and analyzed by factor analysis, cluster analysis and t-test. Two factors of navigation value were found and labeled as; information value and entertainment value. Two groups were identified based on navigation value; users of information value (53%) and users of entertainment value (47%). Significant differences between two groups were found in evaluating website attributes selling products of various types regarding apparel products and processes for information search, order and payment. However, for shopping mall website selling only apparel products, differences between two groups were not significant in evaluating most attributes except for two items to evaluate apparel products. Differences between shopping mall types (shopping malls selling products of various types and selling only apparel product) were significant in evaluation of internet users of information value regarding attributes of apparel products while differences between shopping mall types were not significant in evaluation of users of entertainment value regarding all attributes. Internet users of information value showed favor to shopping mall website of department store type chi e internet users of entertainment value showed favor to shopping mall website selling only apparel products.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 1998년도 제6회 1998 봄 학술연구발표대회 개요 집 디자인 학 연구
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• pp.7-8
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• 1998

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• 한국생활과학회지
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• 제21권6호
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• pp.1185-1198
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• 2012

The purposes of this study were to investigate the relationships between e-loyalty formation process and satisfaction for apparel products by testing the research model developing upon prior researches, and to analyze the differences of the structural model between two groups (high satisfaction group and low satisfaction group). A total of 356 respondents participated through a convenience sampling at universities in Busan. Data were analyzed by a structural equation model analysis. The results were as followings: First, for the structural model, the attributes of shopping malls (e.g., e-store attributes and product attributes) affected consumer satisfaction which influenced the e-loyalty of shopping malls, mediated by value perception. Second, high-satisfaction group evaluated more importantly the attributes of shopping malls, higher perceived the value of products and web sites, more satisfied the mall, and had greater loyalty of online shopping malls than low-satisfaction group. Third, there were significant differences between high-satisfaction group and low-satisfaction group in the e-loyalty model for apparels. Specifically, for high-satisfaction group, the e-store attributes were more likely to influence the value perception of products and web sites than low-satisfaction group, while low-satisfaction group was the higher perceived the value of products, the more they satisfied and then the greater e-loyalty respectively. According to the findings, the implications and future suggestions related to e-loyalty of shopping malls for apparels are provided.

• 동아시아식생활학회지
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• 제24권5호
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.