• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• 한국식생활문화학회지
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• 제35권4호
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• pp.351-362
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• 2020

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

• 한국식생활문화학회지
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• 제31권6호
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• 문화기술의 융합
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• 제5권1호
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• pp.99-105
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• 2019

본 연구는 성인남성 30명의 심층인터뷰를 통하여 금연공익광고에 대한 호감, 공감, 심리적 저항의 반응을 분석하였다. 연구결과, 금연공익광고에 대하여 비흡연자는 호감 반응을 나타낸 반면 흡연자는 비호감 반응이 많았다. 또한 4 50대 흡연자의 광고 공감도가 2 30대에 비해 높게 나타나 연령에 따른 광고 공감도의 차이를 보였다. 흡연자들은 금연메시지에 대해 다양한 방식의 심리적 저항을 시도하고 있으며 특히 정보원 폄하를 포함한 정보원에 대한 저항 전략을 주로 시도하고 있다. 본 연구결과에 근거하여 금연공익광고의 효과를 제고할 수 있는 방안이 제안되었다.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1878-1885
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• 2013

본 연구를 통해서 총 16개의 최종적인 무균포장죽의 묘사특성-향(구수한, 묵은밥, 수돗물, 누룽지 사탕), 맛(단맛, 쓴맛), 풍미(쌀밥, 묵은밥, 금속성, 누룽지 사탕), 조직감(끈적임, 쌀알 퍼짐, 쌀알 거친 정도, 가루끼, 텁텁함), 외관(죽의 묽고 된 정도)-이 도출되었다. 차후의 쌀죽 관련 관능 및 제품 개발 연구에서 이러한 묘사 특성, 정의 및 평가 방법이 적용될 수 있을 것으로 보인다. SW62 품종의 독특한 특성은 누룽지 사탕 향/풍미가 품종의 독특한 특성이라 나타났다. 구수한 향/풍미와 단맛을 전달할 가능성이 높은 품종 분석되었으며, 쌀 스낵 가공에 적합할 것으로 보인다. 소비자 조사결과 품종간의 통계적인 유의차는 밝혀지지 않았으나 SW 52와 SR의 기호도가 전반적으로 높으며, 주성분 분석에서도 소비자 기호도 경향성의 방향을 보여주고 있다. 또한 군집분석을 통해서 죽을 좋아하는 그룹에서 가장 높은 기호도를 보여주어서, 무균포장죽 가공에는 SW52와 SR이 적합하다고 사료된다. SW63의 경우 기호도 평가에서 낮은 평가를 받았으며 주성분 분석을 통해서도 뚜렷한 소비자 선호도 경향성을 보여주지 못하여, 무균포장죽 가공에는 적합하지 않은 품종으로 보인다. 밥의 소비자 기호도 영향인자 도출 결과와 마찬가지로 흰쌀죽에서도 소비자 기호도에 주된 영향을 미치는 묘사 특성은 무균포장죽의 부정적인 요소와 관련이 있었다. 초콜릿 음료수 같은 기호 식품이 아닌 늘 소비하는 주식의 개념을 가진 식품에서는 부정적인 요소를 제거하는 것이 중요한 것으로 보인다. Liking factor(묵은밥 향/풍미, 밥알 뭉개짐)를 강화하는 방향보다는 제품이 가지고 있는 disliking factor(쓴맛, 밥알 표면 거친 정도, 끈적임, 금속성 풍미, 구수한 향, 점도)를 제거 또는 최소화하는 품종의 선택이 무균포장죽의 연구개발 방향이라 사료된다.

• 한국콘텐츠학회논문지
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• 제17권10호
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• pp.394-405
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• 2017

이 연구는 중국 젊은이들의 한국 드라마, 영화, 음악 등의 한류콘텐츠 이용이 혐한 감정에 미칠 수 있는 영향은 어느 정도이며, 한류에 대한 호감 및 한국인에 대한 긍정적 감정이 혐한 감정에 미치는 이차매개 효과를 실증적으로 규명하기 위해서 연구모형을 제시하고 검증하였다. 조사대상자는 중국의 7개성의 11개 도시에 거주하는 10대 및 20대 남 녀 중국인들(695명)이다. 자료 분석결과 밝혀진 내용은 다음과 같다. 첫째, 한류콘텐츠 이용이 증가할수록 혐한 감정 또한 증가하는 것으로 밝혀졌다. 둘째, 한류콘텐츠 이용이 많을수록 한류에 대한 호감도 높았고, 한류 호감이 증가할수록 한국인에 대해서 보다 긍정적인 인식을 가지고 있는 것으로 나타났다. 한류에 대한 호감이 증가할수록, 그리고 한국인에 대한 긍정적인 인식이 뚜렷할수록, 중국인들의 혐한 감정이 감소하였다. 따라서 한류 호감과 한국인에 대한 긍정적 인식은 한류콘텐츠 이용정도에 따른 혐한 감정의 증가 현상을 유의하게 완화시킬 수 있는 중요한 각각의 매개 요인임과 동시에 이차 매개 요인임이 실증적으로 규명되었다. 주요 발견점을 토대로 함의를 모색하며 논의하였다.

• 한국전자거래학회지
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• 제5권2호
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• pp.49-60
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• 2000

A major topic in the field of network and telecommunications is doing business on the Word Wide Web(WWW), which is called Electronic Commerce(EC). Another major topic is blending Artificial Intelligent techniques with the WWW. To provide customer with the information of goods in suit with a customer liking, we propose multi agent system which is consist of customer agent and search agent etc. Also we use case-based reasoning for customer liking searching the information of goods and training through the reuse. This reuse make efficient management of information and a process of operation. In the relation between customer and goods, if there are some goods which is not search from case-base reasoning, we calculate satisfaction function for customer purchase goods. And to provide customer with the information of goods in the first of satisfaction function, This EC system can always provide the information of goods which is satisfied to customer.

• Agricultural and Biosystems Engineering
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• 제1권2호
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• pp.81-87
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• 2000

Quality characteristics of tomatoes irradiated with light (red light of far-red light followed two days later with a red light treatment), treated with ethylene, and stored in darkness were evaluated by subjective sensory and objective physical and chemical evaluations. Overall and individual liking evaluations and sensory evaluations were made by an untrained panel of eighteen people. A rankin gof treatments for consumer (panelist) acceptability was also conducted by the panel. Physical and chemical evaluations included surface color measurement (L*, a*, and b*), mechanical puncturing (firmness), soluble solids content (SSC), titratable acidity(TA), and tomato juice pH. Sensory data showed that outside color, inside color, and flavor of tomatoes treated with red light (R) and far-red light/red light (FR/R) were scored significantly higher than those of tomatoes treated with ethylene and those kept in darkness. The L* values for tomatoes treated with R and FR/R were lower (more darkening) than those for tomatoes treated with ethylene and those stored in darkness. Tomatoes treated with FR/R had the highest A* values, followed by those irradiated with R, treated with ethylene, and kept in darkness, respectively. Sensory values for firmness were similar for tomatoes treated with R, FR/R, and ethylene. Treatments had no significantly different effects on sweetness and acidity. There were no significantly different effects between treatments for pH, SSC, TA, and SSC/TA. From observations made during the study, it was suggested that R irradiation stimulated red color development in tomatoes after it had been delayed by FR irradiation. Consumer acceptability for tomatoes with either R or FR/R treatment was significantly higher than that for tomatoes treated with ethylene or stored in darkness. panelists' overall liking scores correlated well with all sensory variables except acidity, and also correlated highly with inside color, flavor, and sweetness (P<0.001). Overall liking versus flavor had the most pronounced relationship (r=0.78, P<0.001).

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• 한국학교보건학회지
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• 제28권2호
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• pp.127-138
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• 2015

The purpose of this study was to examine the relationship of bully/victim experiences and bioethics of 5th and 6th graders. Participants were 326 elementary school students. Methods: The data was collected from 1th to 30th October, 2014 in G City. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson's correlation and multiple regression and Scheff$\acute{e}$ post-hoc analysis by SPSS 18.0. Results: First, in regard to bioethics, significant factors were liking for growing plants (p<.001), emotions after killing insects (p<.001) and the number of friends (p=.003). In regard to bullying experiences, significant factors were gender (p=.021), religion (p=.026), participation in religious activity (p=.019), liking for growing plants (p=.009), insect killing experience (p=.009). The bioethics score of the victim group (2.70 point) were higher than the bully group (2.49 point). The relationship between bully/victim experiences and bioethics was negative. The factors affecting bioethics were liking for growing plants (${\beta}=.159$, p=.004), the number of friends (${\beta}=.124$, p=.030), experiences of being bullied (${\beta}=.352$, p<.001), emotions after killing insects (${\beta}=-.135$, p=.011). Conclusion: Therefore, based on the results of this study, it is required to develop rich learning content and a variety of teaching and learning models for bioethics. Efficient bioethics program would help elementary school students have a higher bioethics awareness. The entire society and families should wake up to the evil effects of school bullying and make concerted efforts to root it out with a sense of responsibility.