• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• 한국콘텐츠학회논문지
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• 제8권6호
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• pp.140-150
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• 2008

본 연구는 한류의 경제적 파급효과 관점에서 중국 대학생들의 한국 대중음악 만족도가 한국 문화상품 구매의도에 미치는 영향을 살펴보고 있다. 여기서 한국 문화상품이란 한국 대중음악과 직접 관련이 없는 한국 관광, 한국어, 한국 태권도를 의미한다. 결과에는 한국 대중음악에 대한 전반적 만족도가 한국 대중음악 선호도에 긍정적인 영향을 미치는 것으로 나타났으며, 한국 대중음악 선호도는 한류 호감도, 한국 호감도, 한국 문화상품 구매의도에 각각 긍정적인 영향을 미치는 것으로 나타났다. 또한 한류 호감도는 한국 호감도의 매개를 거쳐 한국 문화상품 구매의도에 긍정적인 영향을 미치는 것으로 나타났다. 그러나 한류 호감도가 한국 문화상품 구매의도에 미치는 직접 영향은 한계적으로만 유의하게 나타났다.

• Asia Marketing Journal
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• 제24권3호
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• pp.96-108
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• 2022

This study investigates how affects elicited by visual images in print ads are integrated to form a liking for the ads. Assuming a sequential rather than simultaneous processing of still-cut images, we adopt the 'think-aloud' method to capture consumers' spontaneous responses to visual images. We hypothesize that not only would consumers show mixed affects toward a still-cut visual image but that they would also integrate their serial affects heuristically rather than simply averaging the affects as suggested by the compensatory hypothesis. By comparing the effects of two contradictory affect integration hypotheses (i.e., peak-affect and mood-maintenance) with compensatory integration, using a single regression model, we found that peak-negative along with mood maintenance integration of serial affects for a print ad works best in the formation of ad liking. The results also support our initial premise that people can have mixed valence even toward a still-cut ad.

• 한국식생활문화학회지
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• 제32권3호
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• pp.266-274
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• 2017

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

• Food Quality and Culture
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• 제3권2호
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• 한국식품조리과학회지
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• 제30권6호
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• 한국콘텐츠학회논문지
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• 제21권9호
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• pp.1-11
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• 2021

국내 콘텐츠 시장은 꾸준히 성장해왔다. 이에 더해 코로나 19를 기점으로 콘텐츠 소비량이 급속도로 증가하였다. 따라서 콘텐츠 관련 소비자 행동에 대한 심층적 고찰이 필요하다. 이에 본 연구는 콘텐츠에 대한 소비자의 흥미를 유발하는 핵심요인으로서 콘텐츠명에 주목하였다. 콘텐츠명의 개념적 유창성(conceptual fluency)이 콘텐츠에 대한 호감도(liking)에 미치는 영향력을 실험을 통해 확인하였으며, 또한 소비자의 정보처리성향(언어적 vs. 시각적)을 조절변수로 제시하고 그 효과를 검증하였다. 분석 결과, 개념적 유창성이 높을 때 소비자는 콘텐츠에 대해 더 호의적인 반응을 보였으며, 소비자의 언어적 정보처리성향과 콘텐츠명의 개념적 유창성 간에는 유의한 상호작용 효과가 나타났다. 본 연구는 콘텐츠에 대한 소비자 호감도를 높이는 전략에 대해 고찰하고 있다. 특히, 정보처리성향이라는 소비자 특성 변수에 대한 효과를 검증하였다는 점에서 학문적, 실무적 의의가 있다.

• 한국식생활문화학회지
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• 제36권3호
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• 한국식생활문화학회지
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• 제37권1호
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• pp.73-80
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• 2022

The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) of watermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) of the samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount of watermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increase as the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended to decrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highest for WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the samples were 'Appearance', 'Color', 'Sweet taste', 'Nutty odor/flavor', 'Crispiness', and 'Familiarity'. WP5 showed the most diverse reasons for being liked. The common reason for disliking samples with the addition of watermelon powder was 'Residual feel in the mouth'. In the correspondence analysis, attributes of 'Stale taste', 'Clean taste', 'Softness', 'Familiarity', 'Moistness', 'Color', 'Blandness' were detected in the WP0 and WP5. The results indicate that WP5 with a 5% supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.

• Journal of Dairy Science and Biotechnology
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• 제40권1호
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• pp.35-47
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• 2022

The taste preference for cheese is primarily dependent on an individual's habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.