• The Journal of Asian Finance, Economics and Business
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• 제8권5호
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• pp.939-950
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• 2021

The purpose of this study was to measure the significance and contribution of sensory appeal, lifestyle, and health motive in determining coffee drink consumption. The theory adopted is the SOR (stimulus-organism-response) theory and the AISAS (attention-interest-search-action-share) model approach. Data was collected online in April-May 2020, and obtained 413 valid respondent data. The data were processed using SEM (Structural Equation Modeling) framework. The results showed that the variable sensory appeal of coffee drinks, lifestyle variables and health motive variables had a significant effect on coffee consumption. Of the 13 hypotheses proposed, nine hypotheses are accepted and four hypotheses are rejected. Sensory appeal has a positive effect on attitude and action of coffee consumption. Lifestyle has a positive effect on attitude, search, and action, whereas health motive has a positive effect on attitude of coffee consumption. Lifestyle variables have the greatest role in determining coffee consumption, followed by health motive variables and sensory appeal of coffee drinks. The SOR theory and the AISAS approach can both be used to analyze coffee drinking behavior. The research suggests that, to increase coffee consumption, a marketing approach should touch the lifestyle of the community and increase the promotion of the health aspects of coffee drinks.

• 한국식생활문화학회지
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• 제23권1호
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• pp.97-104
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• 2008

The purpose of this study was to measuring the causal relationships among food involvement, health, mood, convenience, sensory appeal, weight control and vegetable consumption. A total of 290 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The effects of food involvement on health, mood, convenience, sensory appeal, weight control and vegetable consumption were statistically significant. As expected, health, mood, sensory appeal and eight control had significant effects on vegetable consumption. Moreover, health, mood, convenience, sensory appeal and weight control played mediating roles in the relationship between food involvement and vegetable consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among food involvement, health, mood, convenience, sensory appeal, weight control and vegetable consumption. It should be noted that the original vegetable consumption model was modified and should, preferably, be alidated in future research. Other variables, such as attitude, subjective norm and perceived behavior control, may be incorporated to form vegetable consumption models that consist of new antecedent and consequence pairs.

• 동아시아식생활학회지
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• 제18권2호
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• pp.172-180
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• 2008

The purpose of this study was to measure the causal relationships among food involvement, health, mood, convenience, sensory appeal, weight control, and fruit consumption. A total of 290 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs, and the structural analysis results for the data indicated an excellent model fit. The effects of food involvement on health, mood, convenience, sensory appeal, weight control, and fruit consumption were statistically significant. As expected, health, mood, and weight control had significant effects on fruit consumption. Moreover, food involvement had a significant indirect effect on fruit consumption through health, mood, convenience, sensory appeal and weight control. For the future development and testing of conceptual models that integrate the relationships among personality traits, food choice motives, and fruit consumption, this study may approach a deeper understanding of the complex relationships among fruit consumption behavior-related variables. Greater understanding of these complex relationships can improve the managerial diagnosis of the problem and opportunities for different marketing strategies, including fruit production and fruit product development and marketing communications.

• 한국지역사회생활과학회지
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• 제22권3호
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• pp.327-339
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• 2011

This study aims to investigate relationships between benefit sought and selection attributes of green tea consumers. For data collection, a total of 595 copies of questionnaires were collected by convenience sampling in the Seoul and Gyeonggi-do area. The data were analyzed by using SPSS 15.0. The factor analysis identified four dimensions of the benefit sought : health benefit, sensory, sociality, and self-esteem. Six dimensions of selection attributes were identified as manufacturing, design, sensory appeal, recommendation, utility and brand. The results of the canonical correlation analysis indicated that health benefit, sensory, sociality of benefit sought and manufacturing, design, sensory appeal, recommendation, utility, brand of selection attributes were highly correlated, and the self-esteem of benefit sought and recommendation of selection attribute were highly correlated. This means it is important to place an emphasis on safety production, package design, sensory characteristics, product description, utility and brand for consumers who seek health benefit, flavor and sociality. It is also important to place an emphasis on product description for consumers who pursue self-esteem benefits. Green tea marketers should consider benefit sought aspects as the most important factors affecting selection attributes on green tea purchasing.

• 한국포장학회지
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• 제30권2호
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• pp.149-160
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• 2024

One of the main functions of packaging is promoting the products. Competitive markets demand that products appeal more to consumers in many perspectives. Other than its original purpose, which is protection, packaging has been tasked with implementing the emotional appeal of a product through unique shapes, textures, and visual designs. Understanding emotional appeals to consumer is a potential marketing strategy so that research have been done about techniques to visualize the design and print the specific textures. Especially, paper-like films are known as eco-friendly or emotional design and they are able to protect the products from oxygen or water vapor better than papers. In this study, paper-like films, which is printed with inks to have rougher surfaces, are analysed in terms of roughness, friction, imaging and sensory evaluation of subjective softness from consumers. Also, the prediction model was established with the correlation of the measured results and sensory panel test (SPT) of consumer preferences by touch. The results showed that the prediction of subjective texture preference was contributed by 63.9% for surface roughness and 36.1% for friction profile parameters. It confirmed that surface roughness characteristics should be prioritized to improve tactile preference for paper-like films.

• 동아시아식생활학회지
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• 제16권6호
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• 한국식품조리과학회지
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• 제31권3호
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• pp.352-359
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• 2015

The purpose of this study was to analyze the motives for food choice using a Food Choice Questionnaire (FCQ). A FCQ, an instrument that measures the reported importance of nine factors underlying food choice, was administered to a representative sample of 157 adult respondents from 21 to 27 October 2013. Statistical analyses such as Descriptive statistics, Factor analysis, Reliability analysis, Pearson correlation, independent samples t-test, and analysis of variance (ANOVA) were performed on the data using the SPSS PASW Statistics 18.0 for Windows. According to the results, five food choice motivation factors were discerned: health, sensory and mood, convenience, price, and familiarity. The most important factors reported were price, sensory and mood, convenience, health and familiarity. We found that food choice motivation is distinguished by age, frequency of eating out, and consumption of HMR. Females in this study gave higher importance scores to health, sensory and mood, and familiarity. There were higher correlations between 'health' and 'sensory appeal and mood'.

• 동아시아식생활학회지
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• 제19권3호
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• pp.421-429
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing Danggue powder, and to achieve an optimal ingredient composition and texture that would appeal to consumers of all ages. To reduce its content, wheat flour was partially substituted with Danggue in the formulation. Response surface methodology was used to analyze the measured results and showed 16 experimental points, including 2 replicates for the Danggue powder, brown sugar, and butter ingredients. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product. The sensory evaluation results indicated significant differences between samples for color (p<0.01), flavor (p<0.01), texture (p<0.05), and overall quality (p<0.05). As a result, the optimal ingredient levels for sensory quality were determined as 4.83 g of Danggue powder, 70.46 g of brown sugar, and 86.08 g of butter.

• Fisheries and Aquatic Sciences
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• 제8권4호
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• 대한환경공학회지
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• 제30권10호
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• pp.1006-1012
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• 2008

중소규모 조선소 주변지역의 입자상 물질, 악취, 소음과 같은 주요 민원 유발성 환경오염 특성을 평가하였다. 측정지점별 미세먼지 농도는 조선소와 근접해있는 측정지점이 조선소로부터 일정한 거리가 떨어진 지점보다 높은 것으로 나타났다. 조선소와 인접한 측정지점에서는 조선소의 조업이 이루어질 때의 평균농도가 휴가기간의 농도보다 높은 농도를 가지는 것으로 관찰되었다. 건성침착량은 조선 사업장에서 이루어지는 작업의 종류에 영향을 받으며 사업장과 가까울수록 증가하는 것으로 나타났다. 공기희석관능법에 의한 악취도는 여름철에 높은 것으로 나타나 기온의 영향을 크게 받는 것으로 관찰되었다. 지정악취물질은 모든 측정지점에서 배출허용기준보다 높은 농도를 가지는 악취성분이 존재하였다. 배출허용기준치보다 높은 값을 가지는 화합물은 암모니아, 황화합물, 메틸아민이었으며 알데히드류와 스티렌의 농도는 최소감지값보다 적은 미량인 것으로 나타났다. 측정지점별 주간 소음도는 조선소로부터 일정한 거리가 떨어진 지점은 환경기준치보다 낮은 것으로 나타났으나 조선소와 인접한 지점들에서는 모든 조사기간의 소음도가 환경기준치를 초과하는 것으로 나타났다. 야간 소음도는 3차 조사기간을 제외하면 모든 측정지점에서 환경기준치보다 높은 것으로 나타났다. 본 연구의 결과들은 조선소 조업이 사업장 주변지역의 민원유발 환경오염에 영향을 미치며 적절한 대책을 수립할 필요가 있음을 보여준다.