• Journal of Fashion Business
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• v.12 no.5
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• pp.67-76
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• 2008

The study surveyed preference and Actual Condition of wedding fashion masterpiece brand by consumer's lifestyle group. First, it was found that the brand preference by wedding fashion masterpiece consumer was Bulgari in precious metal, Burberry in scarf, Louisvuitton in bag and Chanel in cosmetics. Second, as a study result of purchase status, wedding fashion masterpiece brand consumers, who enjoy shopping about 1 time a month, usually purchased the masterpiece in masterpiece hall of department store. Their total purchase amount for wedding was less than 5 million in most cases. Third, regarding purchase-experience brand by consumer's lifestyle group, in clothes, there was significant difference between 4 groups such as shopping unconcerned type, reasonable economic type, self-focused brand-oriented type and social achievement type. In bag, slight difference appeared in 4 groups. Fourth, as a study result of the brand preference by consumer's lifestyle group, there was somewhat significant difference between precious metal, clothes, scarf, bag and cosmetic variables. Fifth, as a study result of the difference of information source use by consumer's lifestyle group, it was found that social achievement type used most various sources such as commerce, store and personnel information. Sixth, as a study result of shopping trend by consumer's lifestyle group, social achievement group searched for pleasure, unique personality and ostentation. Shopping unconcerned type searched for necessary shopping with comfortable style without sparing time in shopping.

• Science of Emotion and Sensibility
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• v.8 no.2
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• pp.103-115
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• 2005

This research aimed at a clear definition of simplicity and complexity and other elements of product aesthetics and investigated the influence of simplicity/complexity on consumer preference, and balance. The research also made it an objective to find answers to underlying questions of whether there is a relationship between simplicity/complexity, and balance, and if there is, then how is the relationship? and is balance in a product's aesthetics an influential factor? does a relationship exist between consumer preference, simplicity/complexity, and balance? In conclusion, the research process categorized products into groups by use of FCB Grid, and analyze4 each group to establish a prototype which represents the group, then questionnaires where presented to consumers in order to find satisfaction to consumer preference. Also, the research proposes a verification method through design process.

• Journal of Digital Contents Society
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• v.19 no.7
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• pp.1389-1395
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• 2018

Hybrid is explained based on the logic of combination such as cross, melding, permeation, fusion, convergence etc. Such combination shows that it is more creative and effective in case of heterogeneity as compared to homogeneity and the same kind, and hybrid character has its meaning as a mean to produce a new creative image. In the context, this study aims to analyze influencing relationship through a practical analysis on how formative requirements for hybrid characters affects consumer preference. For the foregoing, this study conducted multiple regression analysis having familiarity, originality, meaningfulness, diversity as independent variables for formative requirements for characters, and consumer preference as a dependent variable. Analysis results show that familiarity, originality, diversity have a positive effect on consumers, whereas, meaningfulness has no significant impact on the consumer preference.

• Journal of the Korean Society of Costume
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• v.64 no.1
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• pp.18-30
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• 2014

As economy is growing and income level is increasing, more people are pursuing relaxation and leisure in their life. As the sports market in Korea is flourishing, sports wear companies have begun to focus marketing their brand by carefully selecting advertising models in order to get more exposure for their brands. The purpose of this study was to analyze, the effects of the advertising model types had on the company's brand recognition, and consumer subjectivity on consumer's preference and purchasing intention were studied. The subjects for the study were 260 men and women in their 20~30s living in Seoul and Gyunggi province. Three-way ANOVA was conducted for the data analysis. The results showed significant interactions between the three independent variables on preference. Although there were various advertising model types due to the improvement of media, (brand advertisement employing) the well known celebrity model was more effective for raising consumer brand awareness compared to non-celebrity models.

• Journal of Information Technology Applications and Management
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• v.24 no.4
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• pp.93-115
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• 2017

The ability of smartphones to facilitate various services like mobile banking, e-commerce and mobile payments has made them part of consumers' lives. Conjoint analysis (CA) is a marketing research approach used to assess how consumers' preferences for products or services develop. The potential applications of CA are numerous in consumer electronics, banking and insurance services, job selection and workplace loyalty, consumer packaged goods, and travel and tourism. Choice-Based Conjoint (CBC) analysis is the most commonly used CA approach in marketing research. The purpose of this study is to utilise CBC analysis to investigate the relative importance of smartphone attributes that influence consumer smartphone preference. An experiment was designed using Sawtooth CBC Software. 326 students attempted the online survey. Utility values were derived by Hierarchical Bayes (HB) estimation and used to explain consumers' smartphone preferences. All the six attributes used for the study were found to significantly influence smartphone preference. Smartphone brand was the most important, followed by the price, camera, RAM, battery life, and storage. This study is one of the first to use Sawtooth CBC analysis to assess consumer smartphone preference based on the six attributes. We provide implications for the development of new smartphones based on attributes.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Journal of Families and Better Life
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• v.29 no.2
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• pp.23-37
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• 2011

This study examined the preference and the purchase intention of male and female from 20s through 405 to smart phones. This study verified the differences between the groups according to the socio-demographic factors, the usage pattern of mobile phone, and the perceived cost and the expected benefit. The analysis of the relative influence of those relevant factors was followed. The summaries of this study are as follows; First, the high level factors in purchasing smart phones were the perceived cost and the expected benefit pointed over 3.82. It means that they arc interested in smart phones highly, and if they can support to buy smart phones and situations can be permitted, they would like to buy them. Second, the differences between groups of the preference and the purchase intention were found according to the ages, the marital status and the education level. The results showed that those preference and the purchase intension were measured high at the group of the 20s-30s, the married, and the higher educational level of collage students. Third, expected benefit on smart phones was shown to be divided into two characterized factors through factor analysis. One was 'functional expected benefit' and the other was 'emotional expected benefit'. The functional and the emotional benefit on the using of smart phones were presented high level in group of over graduated students. Forth, the results of the stepwise multiple analysis, which was carried out to find out the influencing factors on the preference and the purchasing intension to smart phones, showed that the most effective factor was the functional expected benefit. The self-expressive propensity, and the education level were followed sequentially. The purchase intention was influenced by both of the functional and the emotional expected benefit. The result of this study shows that the level of the consumer's perceived cost(economic, psychological) and the expected benefit were measured high at the same time. That means that it is necessary to make the consumer information and communicating smoothly in order to lower the cost and enhance the benefit. In addition, This study has its meaning because it found out that functional expected benefit is a factor which has an influence on the Consumer Preference and Purchase Intention on Smart phone. If consumer's function requirements on smart phone are satisfied, it will be able to reduce the consumer problems and increase the consumer satisfaction. The result of this study would be applicable when Smart Phone is used as one of the auxiliary tools for smart consumption.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.507-511
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• 1994

Traditional and commercial soy sauces used for seasoning soups and cooked mungbean sprouts were evaluated for consumer preference. Table salt was included in sensory tests, because the consumer commonly used it for seasoning soups. Triangle tests with 30 trained panelists were used to evaluate differences between two soy sauces, and 9 point hedonic scale tests with 100 consumer panelists to evaluate the consumer preference. Taste of sea mustard, Chinese radish and dried pollack soups seasoned with the traditional soy sauce, commercial soy sauce for soup and table salt was significantly different. The consumer panel indicated that the commercial soy sauce for soup was most preferred and the traditional soy sauce least preferred. Taste of cooked mungbean sprouts seasoned with two sauces, prepared with either traditional or commercial soy sauces, was significantly different from each other, but the consumer panel could not detect the difference in preference.

• Food Quality and Culture
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• v.2 no.1
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• pp.20-26
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• 2008

Color is one of the most important attributes determining the purchase of food products by consumers. Therefore, the purpose of this study was to identify consumer color preferences for songpyun, a traditional Korean rice cake, by a consumer acceptance test and using coated Pantone color chips. Color evaluation tools for the study were developed accordingly. From the results, the songpyun sample designated as product E was given the highest color acceptability score, and was 'slightly liked' (p<0.05). The color of product E was 'very pale red-purple'. All the evaluated pink-color songpyun products were based on this red-purple hue, however, they had differences in tone. The consumer panel favored a pale tone over a bright tone. The color concept for traditional songpyun within the pink color category was identified as 'very pale red-purple', using coated Pantone color chips. This result for the conceptual color preference was consistent with that of the consumer color acceptance test. Thus, color chips could be an effective tool when applied for color standardization in traditional foods production. From the overall results, it seems consumers are perceiving color trends and are willing to adapt to such changes in food applications.

• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.673-686
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• 2013

The purpose of this study is to identify consumer needs and sensory evaluation of jacquard fabrics for blind using low melting polyester. Ten kinds of jacquard fabric used for this study were developed. Developed jacquard fabrics were assessed subjectively by 164 consumers using 7-point scale of 22 consumer needs and 43 sensory descriptors. The results were briefly summarized as follows: the most important parameter to choose fabric for blind was 'Easy-use' and the other parameters are 'Lightproof', 'UV-protect', 'Design', 'Price', 'Color', 'Insulation', 'Easy-care'. The image sensibility of jacquard fabrics was explained by six factors: feminine, active, modern, traditional, pure, cozy. Higher preference was found in jacquard fabrics of clear, natural, luxurious, simple, feminine, young, cozy, graceful image. The preference was predicted 38.2% with feminine, modern, pure, cozy, traditional factors. Correlation coefficient between image sensibility factor 1 and preference was 0.437. The 3 factors (feminine, modern, pure)were selected as significant image sensibility affecting preference.