• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.135-140
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• 2012

To diversify usage of aquacultural red sea cucumber, new Kimchi containing red sea cucumber was developed and its quality and consumer preference were studied. The pH and total acidity, index of Kimchi ripening, decreased till 7 days of storage, then pH change became blunt and finally reached optimum pH 4-4.5. The amount of reducing sugar gradually decreased during storage period. The number of lactic acid bacteria increased in early fermentation period in both Kimchi containing boiled and fresh red sea cucumber, however, more lactic acid bacteria found in fresh red sea cucumber containing Kimchi. Preference of Kimchi containing boiled or fresh red sea cucumber compared to control Kimchi containing fermented salted fish was evaluated. The results revealed there were no differences in color, flavor, texture, taste, after taste and overall preference.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.352-357
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• 2014

In this study, 100 consumers (men, 50; women, 50; age group, 20-50 years) rated their overall preferences for 24 Korean raspberry wines by using a 9-point hedonic scale. The analysis of variance was constructed to evaluate the effect of gender, age, and samples on the preference scores of the wine products. Significant differences were observed in overall preferences for the 24 samples; however, no interactions based on preferences by age and gender groups were noted. Cluster analysis was performed to determine sample clustering based on the frequencies from the preference data. Three clusters were obtained; these three clusters were well separated based on the mean overall preference scores for the samples. Discriminant analysis based on the three clusters also confirmed the same grouping of samples with 100% accuracy.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.296-307
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• 2019

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

• Journal of the Korea Fashion and Costume Design Association
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• v.23 no.2
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• pp.53-65
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• 2021

The study of behavioral intention in the fashion industry, until recently, focused on the variables of satisfaction and the intention of purchase, and were limited to specific individuals who were fashion consumers. It was found that variables of intention of recommendation have a greater impact on many other potential customers from a study on consumer behavioral intention. Thus, this study seeks to examine the relationship between the selection factors of collaboration fashion products and preference, and the relationship between preference and the intention of purchase. Moreover, the purpose of this research is to find the influence of relationships between selective factors of collaboration fashion products and the intention of recommendation. The 'intention of recommendation' was set as a dependent variable, that influences the relationship between preference and intention of recommendation. For empirical analysis, SPSS 25.0 software was used to conduct frequency analysis, reliability analysis, factor analysis, and multiple regression analysis based on a survey results conducted upon 217 people in their 20s. The empirical analysis results are as follows: First, collaboration fashion product selection factors consisted of 'product originality', 'designers and artists' reputation', 'product reliability', and 'products' aesthetic impression'. Second, the selection factors of fashion products had a positive influence on product preferences. Third, the preference for collaboration fashion products had an influence on intention of purchase and intention of recommendation. Fourth, collaboration fashion product selection factors affected intention of purchase. Fifth, selection factors of collaboration fashion products were found to have a significant impact on the intention recommendation.

• The Journal of Fisheries Business Administration
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• v.37 no.3 s.72
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• pp.109-130
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• 2006

Rapid economic development has led seafood consumption to its quality - oriented pattern as well as consumer's in China. This study concerns about The First, China is Seafood development background. The Second, China become emboldened seafood causes. The third, seafood consumption has characteristic. The fourth, seafood consumption has the organization of society. The study shows that there are economic developmental periods Chinas has three time. The First time$(1961\sim1983)$ is rapid growth. The Second time$(1984\sim1998)$ is growth accumulate. The third time$(1999\sim)$ is changing on seafood consumption as the consumption of seafood is changed according to economic variables changes in income, price, tastes and population. This changing pattern of seafood consumption is based on economic variables appears toward luxury and convenience seafoods. Consumption of food is also affected by non - economic variables. The most typical non - economic variables leading to changes of seafood consumption is local, seafood culture, $et{\ldots}$ Recently seafood consumption pattern shows that consumers paying more money to get their seafood preference for pursuing its hight growth and varienty.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.144-150
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• 2008

The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer's food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 sub-consumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.

• Journal of Digital Contents Society
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• v.12 no.4
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• pp.585-592
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• 2011

Real Estate Auction Information System purposes on providing high quality information of auction customized to consumer's situation and preference. Especially, ever-changing real time information such as the number of hits and advanced analysis for expecting the winning bid are requiring of mobile information system based on context awareness. Therefore, this paper studies on Real Estate Auction Information System based on context awareness under a smart phone environment providing auction information such as consumer's current position, the number of hits to a specific real estate, and the number of bidder to anticipate the winning bid.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1066-1073
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• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2005.05a
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• pp.154-157
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• 2005

Generally, noise from a indoor air conditioner has been measured by overall sound pressure level, dB. Customers evaluation, however, of the noise from an air conditioners should not be depend on the only overall level but also the sensory feeling. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for tonal noise, which is one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. To consider the consumer's sense, several times of Jury evaluation are carried out. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise .

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.1
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• pp.19-26
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• 2016

In the consumer products industry, it has been highly desirable to develop objective test methods to replace subjective evaluation methods. In developing an objective test method, subjective evaluation data should be on a linear scale. According to Thurstone's theory of comparative judgment, a%-preference from a paired-comparison test can be converted to a linear-scale value. The required number (N) of paired-comparison tests increases dramatically as the number of products increases. This problem should be solved by classifying the total products into several subgroups consisting of 3-4 products in each group. By doing so, it can not only significantly reduce the number of required paired-comparison tests, but it can also obtain more reliable, reproducible data.