• Fashion & Textile Research Journal
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• v.25 no.5
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• pp.643-650
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• 2023

This study aimed to unveil the causality between the emotional marketing of aesthetic salons and brand awareness/relationship continuity in Chinese female consumers. For data collection, a self-administered questionnaire survey was conducted among adult women in their 20s or older in Liaoning Province, China, from February 2 to 18, 2023, using WeChat. From a total of 431distributed questionnaires, 393 copies were collected. Then, 369 copies, excluding 24 poorly answered ones, were used for the final analysis. The collected data were analyzed using SPSS 25.0 and the summary of the results of the study is as follows. First, in emotional marketing, sight, smell, hearing, and taste had a positive(+) influence on both cognitive and affective experiences. Second, in emotional marketing, sight, smell, and taste displayed a positive(+) effect on relationship continuity. Third, in brand awareness, both cognitive and affective experiences showed a positive(+) effect on relationship continuity. Collectively, this means that the higher the cognitive and emotional marketing of brand awareness, the higher the relationship continuity persistence. This study confirmed the causality among the emotional marketing of aesthetic salons, brand awareness, and relationship continuity; sight and taste were key factors that influenced brand awareness and relationship continuity. In addition, hearing and smell were important, influencing the relationships among variables.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2002.04a
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• pp.48-52
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• 2002

Nowadays, the color of the interior effects people's thought, behavior and even the psychological state and this led to the presence of emotional design. The color is perceived as the main image of the apartment, and if applied from the early state of designing it can create a more rational and emotional interior. The purpose of this study is to understand the emotional factors by color taste characteristic and the application to living space. The living space of apartments will express people's emotion more aggressively and variously in the coming years.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2012.05a
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• pp.19-20
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• 2012

• Journal of the Korea Furniture Society
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• v.23 no.3
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• pp.317-323
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• 2012

Indoor of 21th century information-oriented society is feeling necessity of emotional design that can satisfy emotional of human. Desire of modern becomes various and emotional lighting design is risen on important element in indoor plan on human oriented modern society who become complicated. Emotional space is trend that is atomized as go today and is expanded as the target and area also go. That is, is included as target of emotional space to light and sound, taste, smack and is appealing by senses of human. Wish to do color that is optical element among element of senses differently and present design. Design concept of this research is emotional lighting design that can receive. It is lighting that equip emotional beauty and ability from modern indoor improving space. I wish to quote emotional lighting design about effect gotten to indoor by sight of designer.

• Journal of Oral Medicine and Pain
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• v.43 no.1
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• pp.8-15
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• 2018

Purpose: The purpose of this study was to assess the association of vocational interest and personality with oral mucosal diseases. Methods: Three hundred and fifty eight college students in Gyeonggi-do completed Vocational Preference Inventory L form and a questionnaire and collected data were analyzed by R program. Results: The prevalence of symptoms of oral mucosal diseases showed no significant difference among six vocational personality types. Compared to subjects with good or fair general health status, a significantly increased percentage of subjects with bad general health status showed herpetic stomatitis (p<0.01), oral malodor (p<0.01), and glossodynia (p<0.0001). Prevalence of taste disturbance increased significantly as the score of emotional instability (${\beta}=0.0438$, p=0.0082), anxiety (${\beta}=0.038$, p=0.0174), angry hostility (${\beta}=0.0398$, p=0.0061), depression (${\beta}=0.0443$, p=0.0035), and impulsiveness (${\beta}=0.0358$, p=0.0186) increased. Subjects who strongly felt oral malodor revealed significantly higher mean scales of scores of anxiety and angry hostility than subjects who did not feel oral malodor (p<0.05). Subjects who strongly felt oral malodor manifested significantly higher mean scales of scores of anxiety than subjects who slightly felt oral malodor (p<0.05). Conclusions: Taste disturbance was affected by emotional instability, anxiety, angry hostility, depression, and impulsiveness. Oral malodor was related to anxiety and angry hostility. Therefore, psychological aspects of taste disturbance and oral malodor could be evaluated by Vocational Preference Inventory L form.

• International Journal of Oral Biology
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• v.34 no.3
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• pp.123-129
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• 2009

Taste is associated with hedonic evaluation as well as recognition of quality and intensity. Taste information is sent to the cortical gustatory area in a chemotopical manner to be processed for discrimination of taste quality. It is also conveyed to the reward system and feeding center via the prefrontal cortices. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and $\beta$-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. The brain mechanism of these aspects of taste is elucidated.

• Journal of Digital Convergence
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• v.17 no.11
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• pp.105-115
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• 2019

This study was intended to analyze the effect of emotional marketing on brand awareness and purchase intention in the coffee shop and investigates how SNS usage play moderating effect roles between motional marketing and purchase intention. The results of analysis are summarized as follows. First, emotional marketing has a positive effect on purchase intention(especially, taste factor and visual facto). Second, in the analysis of the effect of emotional marketing on brand awareness, the significant influence factors were the taste factor, tactile factor, visual factor and auditory factor. Third, as a result of analyzing the effect of brand awareness on purchase intention, it was found that brand awareness had a significant positive(+) effect on purchase intention. Fourth, it was analyzed that the moderating effect of SNS usage between emotional marketing and purchasing intention is to be positive(+) influence in the all detail factors. Therefore, In the start-up stages, it may be helpful to actively use emotional marketing and SNS usage for business activation.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.153-160
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• 2017

This study was intended to examine the influence of health consciousness on health/taste inferences, affect-based inferences, and perceived conflict between taste and health in food decision making. Seven hundred and fifty-four participants completed the survey. Structural equation modeling with a maximum likelihood method was used to test the relationships among constructs, following the two-step approach. The results of this study showed that more health-conscious consumers have a higher perceived healthfulness of food items but lower anticipated taste. In addition, this study also found consumers' cognitive responses influenced affective responses. Results suggested that when restaurants promote menu items as both healthy and tasty, consumers' positive hedonic emotions (such as pleasure) increased and negative self-conscious emotions (such as guilt) decreased, and consumers' efforts to balance health and taste were supported. At last, the implications both for academia and marketing were also established and discussed.

• The Korean Journal of Food & Health Convergence
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• v.7 no.2
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• pp.1-10
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• 2021

The purpose of this study is to examine the impact of the service quality of delivery food on customers' emotional response and repurchase intention during the COVID19 pandemic. The proposed research model examined the effect on the service quality, customer sentiment response, and repurchase intention of delivery food. A questionnaire was distributed and measured for 300 consumers who had experience using food delivery services in the last 30 days. The questionnaires from previous researches were revised to fit the purpose of the present study. The survey results were analyzed to verify the reliability and validity of the measured variables. To verify the hypotheses a Structural Equation Modelling (SEM) was used for the study. The results showed that taste, price fairness, and package design positively affected emotional response; moreover, repurchase intention was enhanced by emotional response. This research analyzed the relationships between service qualities of delivery food, emotional response, and repurchase intention when customers consume delivery food during COVID19 in Korea. This study extends the delivery food literature by combining customers' emotional behavior with SEM model. The result suggested competitive strategic plans and development directions of food delivery companies in the rapidly increasing food delivery industry, providing implications for further research.

• Korean journal of communication and information
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• v.58
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• pp.201-221
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• 2012

The male audience for melodrama, a typical women's genre, has drawn little attention in the audience research. Thus, this paper examines how and in what context they watch it, as well as how they accept and rationalize their 'feminine' taste. And in-depth interviews were conducted with seven middle-aged males. While they acknowledge their feminine taste, they tend to legitimize and re-contextualize it in ways that may not contradict their notion of masculinity. Consequently, they often demonstrate seemingly contradictory attitudes oscillating between enjoying it and distancing themselves from their please of viewing. Yet, their acknowledgement of feminization hardly extends to an acceptance of being labelled 'feminine' men. They attempt to distance themselves from emotional engagement in television viewing, either through emotional self-censorship or under-valuation of the taste for the genre itself. Finally, they hardly connect their taste for the genre to a sort of active post-viewing practices of fandom. The results have considerable implications for understanding how the melodrama-viewing males keep traversing the boundaries of gender-specific genres, and reconstitute the notion of masculinity.