• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.637-647
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• 2014

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

• Fashion & Textile Research Journal
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• v.17 no.1
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• pp.116-126
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• 2015

This paper compared the properties of cosmetics depending on the shopping tendency of female consumers in Korea and China. The data on Chinese women living in Korea and Korean women in their 20s was collected using an offline survey. The data on Chinese women living in China in their 20s was collected using an online survey. Three hundred twenty-seven questionnaires out of a total of 330 questionnaires were used for statistical analysis. The survey was conducted from January to February 2014. Eighteen questions on shopping tendency and eight questions on the properties of cosmetics were analyzed using a 5-point Likert scale. Data was analyzed by Descriptives, Factor Analysis, Reliability Analysis, ANOVA and Cluster Analysis, and SPSS 21 statistical program. In accordance with the analyses, the shopping tendency comprised a showing-off tendency, pleasure-seeking tendency, and practicality tendency; the properties of cosmetics were classified into conformity and functionality. On the basis of the elements in the shopping tendency, the female consumers were categorized into a low involvement consumer group, high involvement consumer group, and hedonic consumer group. The Chinese women emphasized conformity or functionality of cosmetics more than the Korean women regardless of the countries where they lived. Regardless of shopping types or countries where they lived, the Korean and Chinese women in their 20s emphasized functionality over conformity of cosmetics. Furthermore, Chinese women living in Korea showed a similar shopping tendency to Chinese living in China.

• Food Science and Industry
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• v.52 no.1
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• Journal of Korean Society of Transportation
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• v.12 no.1
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• pp.43-54
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• 1994

The major concern of this paper is to investigate the properties of a stochastic equilibrium for each model system in terms of a consumer welfare measure. The primary assumption for this study is that a trip-maker would choose the trip from his origin zone which maximizes his personal welfare. This assumption, finally, leads to a singly constrained gravity model. The consumer welfare measure is derived from the concept of expected welfare of randomly sampled trip-makers. Each of the four different models considered in this paper is differentiated depending on the complexity of its model or the definition of its travel function. In this study, three different regions are chosen for the purpose of taking into account the effects of different zone-systems on the properties of a stochastic equilibrium : (i) Archerville region (5 zone) ; (ii) San Francisco Bay regions (30 zones) ; (iii) Houston, TX region (199 zones). It is concluded that almost identical, "global" consumer welfare values can be obtained in some cases of the gravity-type trip distribution models based on a stochastic equilibrium.

• Food Engineering Progress
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• v.13 no.2
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• pp.99-104
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• 2009

Tofu has been playing an important role in people's daily diet in most of Asia and recently in North America due to several health-promoting functions, preventing and treating a number of chronic diseases such as cancer, coronary heart disease and osteoporosis. The objective of this study was to investigate the effect of different levels of yakong incorporation (0, 5, 10, and 15%, w/w) in preparation of firm tofu. Quality parameters such as pH, titratable, moisture content, color, and consumer preference were determined, and their correlations were analysed. There were no significant differences in pH, titratable acidity, and moisture content due to different levels of yakong incorporation studied (p>0.05). A significant decrease in L$^{*}$ and b$^{*}$-values whereas significant increase in a$^{*}$-value was observed (p<0.05). Five percent yakong tofu received the most favorable mean scores with respect to color, texture, and overall acceptability. Correlation analysis revealed that yakong incorporation was well correlated with some of physicochemical properties as well as consumer preference.

• Journal of Distribution Science
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• v.13 no.3
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• pp.79-91
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• 2015

Purpose - First, the study identifies and analyzes consumer preferences with regard to health foods and supplements. Second, it identifies and analyzes consumer preferences with regard to the properties of Vitamin C supplements. Third, in order to provide a basic data for the development of Vitamin C supplements and to measure how consumers value the properties of different Vitamin C products, a consumer survey was conducted through the choice-based conjoint model. Based on the results, the research estimates consumers' relative product-related priorities as well as price levels and willingness to pay (WTP) for different product types, and makes suggestions regarding consumer-oriented new product development and progressive directions for the successful launch of health foods and supplements. Research design, data, and methodology - This study aims to define the attributes of health foods and supplements based on several characteristics including their natural ingredients, product price, product originality, natural ingredient content, and additional functional ingredients, and makes suggestions regarding strategic market pricing and product development for health foods and supplements according to customer attitudes and characteristics. The research used choice-based conjoint analysis methodology based on the Multinomial Logic Model and collected 94 questionnaires filled out by users of Korean Vitamin C supplements. Results - Product price is the most influential factor among the five analyzed properties. When consumers buy Vitamin C products, the relative significance level of four of the examined properties is as follows: 40.9% for product price, 23.3% for product originality, 21.9% for natural ingredient content, and 13.9% for additional functional ingredients. Vitamin C content is excluded as it is not a statistically significant factor. It is interesting that supplement manufacturers and retailers consider Vitamin C content to be very important whereas consumers do not regard it as an important factor at the time of purchase. The results for the marginal willingness to pay (MWTP) for each property of Vitamin C supplements show that consumers are willing to pay an additional 11,146 Korean won for a 50% increase in the natural ingredient content. With regard to product originality, consumers are willing to pay an additional 11,301 Korean won for products manufactured in Europe than for products manufactured in China. Moreover, consumers show a greater preference for products manufactured in Korea than in Europe. However, consumers are not willing to pay more for additional Vitamin C or additional functional ingredients added to Vitamin C products. Conclusions - According to the results of consumer research on Vitamin C supplements, which represent a popular health food supplement in Korea, most Korean health food and supplement companies are not consumer- or market-oriented when developing new products. Companies gather information from either R&D specialists or sales managers and their opinions are highly reflected in new product development. The study's results will help companies recognize the importance of understanding consumers' unmet needs in advance to develop new products in the future.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.527-533
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• 2007

To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.

• Korean Journal of Human Ecology
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• v.18 no.3
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• pp.749-756
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• 2009

Keeping abreast with the latest consumer's trends, industries are focusing on sensibility aspects of products to meet consumer's needs. The car(?) seat cover fabrics are more closely related to human senses than anything else. This study attempted to investigate which seat cover fabric can give good feeling to consumers and to analyze their characteristics. Twelve kinds of jacquard fabric used for seat cover were selected. The Kawabata Evaluation System was used to measure the mechanical properties of 12 jacquard fabrics, and tactile sensibility(TS), and preference(P) determined by subjective evaluation of 160 participants were also utilized. The stepwise regression analysis was made to select the most significant mechanical properties, and some models for predicting tactile sensibility and preference was developed. The results are briefly summarized as follows: the most important parameter to choose seat cover fabric is a "hygienic property" and the other parameters are 'materials with color fastness', 'compressive property', 'color', 'antibacterial property', 'easy-care property'. The LogSMD, LogB, LC, EM were selected as significant mechanical properties affecting tactile sensibility. Also, the LC, LogB, LogSMD, LogWC, LogMMD were selected as significant mechanical properties affecting preference.

• The Journal of Society for e-Business Studies
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• v.1 no.2
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• pp.93-116
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• 1996

Nowadays, there are many efforts to integrate CAD/CAM and other systems. The key of integration is engineering database implementation through the product data definition. In this paper, we suggest the product data definition and their properties for electronic consumer product throughout the requirement analysis for engineering database. Electronic consumer products include electric/electronic parts. as well as mechanical part which mainly compose of machinery. The paper is composed of three parts: the first is analysis about engineering data base. the second is understanding of product data structure and properties. and the last is modeling of product data including static and dynamic characteristics.

• Journal of the Ergonomics Society of Korea
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• v.17 no.2
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• pp.83-96
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• 1998

This paper suggests a data modeling scheme of human interface elements and their properties for consumer electronic products. The human interface elements were classified into three categories: individual, interaction and integration interface. The representative properties of each interface element were identified, and modeled by using the object-oriented technique. The results of this study are expected to be used for expressing the user interface of consumer electronic products. They are also expected to help understand the relationship between the usability and the user interface elements of a product.