• 제목/요약/키워드: Liking

검색결과 219건 처리시간 0.019초

현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도 조사 (Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball)

  • 김홍균;김지나;황은미;신원선
    • 한국식품조리과학회지
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    • 제30권2호
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    • pp.146-152
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    • 2014
  • This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

가상인간의 의인화에 따른 이용자 호감도에 관한 연구: 사회비교 경험과 자기향상욕구를 중심으로 (A Study on User Liking Based on Anthropomorphism of Virtual Humans:Focusing on Social Comparison Experience and Self-Improvement Motivation)

  • 정동아;김하연;이상우
    • 한국정보시스템학회지:정보시스템연구
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    • 제32권4호
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    • pp.163-188
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    • 2023
  • Purpose The study examines the impact of the level of anthropomorphism (both in appearance and behavior) of virtual humans on user liking. It investigates whether this relationship is mediated by social comparison experiences, with the moderated mediation effect of users' desire for self-improvement. Design/methodology/approach A between-groups experimental design was employed to examine the impact of different levels of appearance(low/mid/high) and behavior(low/high) anthropomorphism on user liking of virtual humans. The experiment was conducted in an online environment, and participants were randomly exposed to one of six stimuli, which were Instagram-like posts. Findings The results indicate that as virtual humans become more anthropomorphic, they have a positive impact on user liking. However, once the level of anthropomorphism in appearance reaches a certain point (mid vs high), there is no significant difference in user liking. Users who perceive virtual humans as highly anthropomorphic tend to engage in more social comparison experiences, which positively affects their liking for these virtual humans. Conversely, individuals with a high desire for self-improvement found that the positive effect of appearance anthropomorphism on liking through social comparison experiences was reduced. The study extends the application of social comparison theory by examining its impact on influencer marketing with virtual beings. It provides valuable insights for the formulation of influencer marketing strategies using virtual humans.

Effect of Fashion Coordination Cues on Liking of the Male Wearers

  • Ryu, Ji-Won;Kim, Jae-Sook
    • The International Journal of Costume Culture
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    • 제9권2호
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    • pp.94-103
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    • 2006
  • The purposes of this study were to found out the effects of appearance variables in fashion coordination cues of a male stimulus person and perceiver's traits on the liking of the stimulus person with person perception theory as the research background. The study consisted of a survey and a quasi-experiment. The experimental materials used for this study were 18 stimuli and instruments to measure fashion interest, liking toward the stimulus, and gender body ideology. The sampling method was a convenient sampling. The subjects consisted of 940 male and female undergraduate students aged from 18 to 51, in three areas including Daejoen, Cheongyang and Nonsan provinces. The data collection was conducted between May 1 and June 30, 2004. The validity of the measuring instruments were confirmed by pre-tests and judge group discussions, and reliability was evaluated by Cronbach' alpha analysis. The results showed that Clothing formality, make-up, hair style of stimulus person, and traits of subjects meaningfully affected on the liking toward the stimulus person. The result of the study will serve as a basic information on total fashion coordination for young male adults.

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시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자 (Sensory Characteristic and Drivers of Liking for Functional Beverages)

  • 이지현;양정은;정라나
    • 한국식품조리과학회지
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    • 제28권6호
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    • pp.741-751
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    • 2012
  • This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

A Study on the Relationship between Brand image, Product liking, Heuristic and Purchase Intention According to Psychological Power

  • Jin-Kwon KIM;Ik-Jun CHO;Tony-DongHui AHN
    • 융합경영연구
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    • 제11권5호
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    • pp.69-80
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    • 2023
  • Purpose: The purpose of this study is to identify factors that affect decision-making for e-commerce users and to present ecommerce companies with the company's strategic directions for consumer purchases. Research design, data, and methodology: In this study, a structured research model was derived to confirm the relationship between brand image, product liking, heuristic and purchase intention and the difference according to psychological power. For analysis a total of 212 valid questionnaires from e-commerce users were used. confirmatory factor analysis, correlation analysis, and structural equations were conducted to verify. Results: Both brand image and product liking had a significant effect on purchase intention as well as heuristics. However, heuristics did not affect the purchase intention. It was found that the relationship between brand image, product liking, heuristic, and purchase intention differed depending on the psychological power. Conclusions: Companies should seek ways to increase the positive brand image and likability of products so that consumers can quickly purchase products. In the relationship between brand image and heuristic, the low-psychological group has more influence on heuristic, and in case of product liking, the high-psychological group has more influence on heuristic. In the relationship between brand image and product liking for purchase intention, both in the high psychological power group affect more influence on purchase intention. Since the process of purchasing products varies depending on the consumer psychological power tendency, it is necessary to identify the characteristics of consumers and establish strategies for purchasing promotion measures.

방송광고에서 장르의 역할에 대한 기대관점과 활용에 대한 태도가 방송광고 장르에 대한 호감도에 미치는 영향 (The Effect of Expected Perspective on the Role of Genre and Attitude toward Utilizing Genre in Broadcast Ad on the Liking of Broadcast Ad Genre)

  • 김철호
    • 디지털융복합연구
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    • 제12권12호
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    • pp.491-506
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    • 2014
  • 본 연구의 목적은 방송광고에 장르 개념을 학제적으로 적용하여 방송광고에서의 장르 역할에 대한 기대관점과 장르 활용에 대한 태도가 소구유형으로서의 방송광고 장르 호감도에 미치는 영향을 탐색적으로 살펴보는데 있다. 연구 결과, 거시환경적 기대관점과 부정적 태도 간에, 미시실용적 기대관점과 긍정적 태도 간에 높은 상관관계가 있는 것으로 나타났다. 통합상황적 기대관점의 소비자는 방송광고에서의 장르 역할에 이중적 태도를 갖고 있는 것으로 조사되었다. 방송광고에서 장르의 역할에 미시실용적 기대관점을 지닌 소비자는 비교광고와 성표현광고 호감도가 상대적으로 더 높게 나타났고, 통합상황적 기대관점을 가진 소비자는 거시환경적 기대관점과 미시실용적 기대관점의 중간적인 호감도를 보였다. 방송광고에서의 장르 활용에 긍정적 태도를 갖고 있는 경우 비교광고와 성표현광고 호감도가 상대적으로 더 높은 것으로 나타났고, 이중적 태도를 가진 소비자의 방송광고 장르 유형에 대한 호감도는 부정적 태도와 긍정적 태도의 중간적인 것으로 나타났다.

한국에 대한 경쟁의식과 문화유입수용성이 중국인들의 자국방어적 대응에 미치는 영향: 합리적 분쟁해결인식의 매개효과와 한류호감도의 조절효과분석을 중심으로 (Effect of Chinese's Sense of Rivalry toward Korea and Receptiveness to Foreign Cultural Inflow on National Defense Respond: Focusing the Mediating Effects of the Reasonable Dispute Resolution between China and Korea and the Moderating Effects of Liking for Korean Wave)

  • 이희진
    • 한국콘텐츠학회논문지
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    • 제18권1호
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    • pp.277-288
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    • 2018
  • 본 연구의 목적은 중국인들의 한국인에 대한 경쟁의식과 문화유입수용성이 국가 간에 분쟁이 발생하였을 때, 중국인들의 자국방어적 대응에 미칠 수 있는 영향을 파악하고, 이러한 영향에 합리적 분쟁해결인식의 매개효과와 한류호감도의 조절효과가 어떻게 유의미하게 영향을 미치는지를 실증적으로 규명하고자 하였다. 본 연구는 중국의 11개 도시(7개 성소재)에 거주하는 30세 미만의 695명의 중국인들을 설문조사하여 얻은 자료를 분석한 실증연구이다. 자료분석 결과, 첫째, 한류호감도가 높은 경우에는 국가간 경쟁의식이 한국과의 분쟁의 합리적 해결에 부적영향을 미치지 않았지만 한류호감도가 낮은 집단은 부정적 영향을 미쳤다. 둘째, 한류호감도가 높은 경우에는 문화유입수용성은 합리적 분쟁해결인식을 매개(mediation)로 하여 자국방어적 대응 성향을 완화시키는데 유의한 영향을 미칠 수 있음이 확인된 반면 한류호감도가 낮은 집단에서는 매개효과가 유의하지 않아 한류호감도의 조절효과(moderating effect)가 입증되었다. 주요 발견점을 토대로 함의를 모색하며 논의하였다.

Effects of Pressure Cooker Brand Awareness on the Consumer Acceptability of Cooked Rice

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Food Quality and Culture
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    • 제1권1호
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    • pp.34-39
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    • 2007
  • The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

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캘리그래피가 광고의 주목성과 호감도에 미치는 영향 : 감성과 관여도의 조절효과를 중심으로 (The Use of Calligraphy for Attention and Liking : Focusing on Interaction Effects of Emotion and Involvement)

  • 안희란;신형덕;정태영
    • 한국콘텐츠학회논문지
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    • 제16권4호
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    • pp.1-11
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    • 2016
  • 최근 들어 포스터 디자인, 드라마 타이틀, 책표지 디자인, 패키지 디자인 분야에서 캘리그래피가 많이 사용되고 있다. 이와 같이 캘리그래피가 인기를 끌고 있는 것은 소비자들의 감성을 자극하여 인쇄체 글자로는 전달하기 어려운 친근하고 부드러운 이미지를 효과적으로 전달할 수 있기 때문인 것으로 생각된다. 이에 본 연구에서는 캘리그래피가 소비자들의 광고 디자인 반응에 미치는 효과에 관해 회귀분석을 실시하였다. 분석 결과 캘리그래피는 소비자들의 광고 디자인에 대한 주목성과 호감도를 높여주는 것으로 나타났으며, 특히 감성적인 제품 또는 서비스에서 주목성과 호감도가 더욱 높아지는 것으로 나타났다. 하지만 예상과 달리 저관여 제품 또는 서비스에서 캘리그래피를 사용할 경우 소비자들의 주목성과 호감도가 낮아지는 것으로 나타났다. 이러한 결과는 캘리그래피를 무분별하게 사용할 것이 아니라 소비자들의 주목성과 호감도를 높여줄 수 있는 분야에 따라 선택적으로 활용해야 한다는 것을 시사하고 있다.

즉석섭취식품 소비자의 구매선호도와 만족도 조사 (A Survey on Preference and Satisfaction of the Customers Purchasing Ready-to-Eat Foods)

  • 채미진;배현주
    • 한국식품조리과학회지
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    • 제24권6호
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    • pp.788-800
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    • 2008
  • This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.