• 한국식품영양과학회지
• /
• 제45권11호
• /
• pp.1658-1672
• /
• 2016

급격히 성장하고 있는 중국의 외식시장을 겨냥한 한식 외식상품의 개발 및 진출 가능성을 알아보기 위해 sous-vide 잡채의 양념 배합 비율에 대한 한국과 중국 소비자의 기호도를 조사하였다. 잡채 시료는 각 재료를 개별 조리한 후 최종단계에서 혼합하는 전통적인 방법 대신 모든 재료를 한꺼번에 진공포장한 후 저온 조리하는 sous-vide 조리법을 적용하여 외식 상품으로 개발하였다. Sous-vide 잡채에 대한 소비자 기호도 조사는 한국인 119명과 중국인 136명을 대상으로 각각 서울과 북경에서 실시하였다. 소비자 기호도 조사는 sous-vide 잡채 양념의 간장 설탕, 샐러드유의 배합비를 달리하여 간장 설탕 혼합물의 비율을 저(8%), 중(13%), 고(18%) 3개 수준으로, 샐러드유의 비율을 무(0%), 중(12%), 고(24%) 3개 수준으로 첨가하여 제조한 9개의 잡채 시료에 대하여 전반적, 외관, 향미, 짠맛, 단맛, 기름진 맛의 기호도와 구매의향을 알아보았다. 잡채에 대한 소비자조사에서 한국인의 경우 전반적, 외관, 향미, 짠맛, 단맛 기호도 및 구매의향은 샐러드유의 양과 관계없이 간장 설탕 혼합물을 중 고비율로 첨가한 군에서 유의적으로 높은 경향을 보였다(P<0.001). 기름진 맛의 기호도는 간장 설탕 혼합물을 중 고비율, 기름을 무 중비율로 첨가한 군에서 유의적으로 높은 경향을 나타냈다(P<0.001). 중국인의 경우 전반적 기호도, 향미 기호도와 구매의향은 간장 설탕 혼합물이 고비율, 샐러드유가 중 고비율로 첨가된 군에서 유의적으로 높게 나타났다(P<0.001). 짠맛과 단맛 기호도에서는 모두 샐러드유의 양과 관계없이, 짠맛 기호도는 간장 설탕 혼합물을 고비율로 첨가한 군, 단맛 기호도는 간장 설탕 혼합물을 중 고비율로 첨가한 군에서 유의적으로 높게 나타났다(P<0.001). 기름진 맛 기호도는 간장 설탕 혼합물의 비율과 관계없이 샐러드유를 무 중비율로 첨가한 군이 유의적으로 높게 나타났다(P<0.01). 외관 기호도에서는 모든 시료 간에 유의적인 차이가 나타나지 않았다. 대체로 한국인과 중국인 모두 샐러드유량과 관계없이 간장 설탕 혼합물을 중 고비율로 첨가한 군을 선호하는 것으로 나타났다. 특히 한국인은 간장 설탕 혼합물을 저비율로 첨가한 군을 일관적으로 가장 좋아하지 않는다고 답했으며, 중국인은 한국인보다 간장 설탕 혼합물 저 고비율 첨가군을 더 선호하였다. 반면 샐러드유의 첨가비율은 간장 설탕의 첨가비율에 비하여 양 국가소비자의 기호도에 크게 영향을 주지 않는 것으로 나타났다. 본 연구에서는 한국인과 중국인의 한식과 잡채에 대한 인식을 조사하고, 선호하는 잡채 양념의 간장 설탕 및 샐러드유의 양을 찾아내었다. 이 결과를 통해 한식 외식 상품으로서의 잡채 개발을 위한 방향의 제시와 중국시장 진출 가능성을 확인하였다. 본 연구 결과는 한식의 중국 현지화를 위한 외식 상품 개발 시 기초자료로 활용될 수 있을 것으로 생각한다.

• 한국문헌정보학회지
• /
• 제44권3호
• /
• pp.81-102
• /
• 2010

본 연구의 목적은 우리나라 대학생들의 웹 기반 OPAC 검색기법에 대한 선호도를 분석하고 더불어 ABO식 혈액형에 따른 검색기법 선호도의 차이가 있는지를 실험적 연구를 통하여 분석하는 것이다. 데이터 수집은 자체개발한 설문지를 통하여 이루어졌고, K대학교 사회과학대학 재학생 101명으로부터 응답을 받았다. 수집된 데이터는 SPSS Windows Ver. 17.0을 사용하여 검색기법 선호도를 분석하기 위해서는 기술통계를, 혈액형에 따른 검색기법의 선호도를 분석을 위해서는 일원배치 분산분석을 각각 사용하였다. 데이터분석 결과 대학생들은 접근점으로 자료명을, 블리언 연산자로는 AND를, 제한검색으로는 발행연도와 주제분류를, 결과출력으로는 페이지당 출력건수 제한검색을 선호하는 것으로 나타났다. 검색기법 선호도와 서로 다른 ABO 혈액형 유형간의 차이에 대한 가설검정결과 전체 22가지 항목 중 3가지 항목이 채택되었다.

• 한국식품과학회지
• /
• 제46권3호
• /
• pp.352-357
• /
• 2014

수도권 거주 소비자 100명을 대상으로 전국에서 시판되는 24종의 복분자주의 소비자 기호도 조사를 실시하였다. 24개 복분자주 시료의 전반적인 기호도 평가의 분산분석을 통해 기호도 평가에 연령 및 성별간의 차이보다는 개인 간의 차이가 더 크게 작용한 것으로 나타났다. 전체 소비자 기호도 평가 결과를 바탕으로 군집분석을 실시하여 시료 간 유사한 기호도 평가를 보인 세 개의 군집으로 분류하였다. 세 개의 군집은 기호척도의 빈도수 분포와 실제 기호도 평균 점수에서 군집 간의 차이가 확인되었다. 이러한 군집 분류를 바탕으로 판별분석을 활용하여 군집의 분류가 적절한지 또한 판별함수의 예측력은 적정한지 파악하였다. 판별분석결과 분류율이 100%로 적절한 예측력을 보였고, 세 군집간의 마할라노비스거리와 추출된 요인 내에서의 분포도도 적정한 것으로 나타났다. 향후 다양한 우리술의 품질평가시스템 개발에 소비자 기호도 조사를 활용한 평가방법이 활용 가능하리라 여겨진다.

• 한국식생활문화학회지
• /
• 제25권1호
• /
• pp.9-16
• /
• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권8호
• /
• pp.1272-1277
• /
• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• 한국품질경영학회:학술대회논문집
• /
• 한국품질경영학회 1998년도 The 12th Asia Quality Management Symposium* Total Quality Management for Restoring Competitiveness
• /
• pp.325-332
• /
• 1998

In the context of total quality management, customer satisfaction is a key factor of success. Customer needs have been in the past described with rather vague words. In order to lead in the competitive market, product designers must be willing to interpret and reflect customer perceptions of a product on the design. The objective of this research is to develop a systematic process capable of linking customer preferences on a product to the design of product elements or specifications. The design process consists of multivariate statistical analyses, semantic differentials, and multidimensional scaling techniques under the framework of a methodology known as quality function deployment which is frequently used to construct a quality design process. The process being established is expected to serve as an effective means to communicate between the customer and the designer through proper representational schemes of design elements.

• 대한간호학회지
• /
• 제20권3호
• /
• pp.381-398
• /
• 1990

Nursing involves deep human interpersonal relationships between nurses and patients. But in modem Korea, the nurse - patient relationship tends to be ritualistic and mechanestic. Patients usually express the hope that nurses be more tender and kind. Patients expect nurses to express their warmth especially through nonverbal behaviour. This study was conducted to identify patients' preferences for nurse's nonverbal expressions of warmth. Through the confirmation of these preferences, nurses may learn how to enhance their interpersonal relationships with patients. Subjects for the study were 73 patients who had been admitted to a university teaching hospital for at least three days and agreed to be interviewed by the investigator. The interactions were studied nonverbal expressions of warmth during nursing rounds and administration of oral medication. The interview schedule was expecially designed by the investigator to measure the nurse's posture, the distance between the nurse and the patient, the nurse's eye contact, facial expression, hand motion and head nodding. Data analysis included frequencies, percentages and X²-test. The results of this study may be summerized as follows : 1. Patient's preferences for nurse's nonverbal expressions of warmth during nursing rounds. Preferred nurse's posture was sitting(50.7%) or standing(49.3%) opposite the patient. Preferred distance between the nurse and the patient was close to the bed(93.2%), less than 1m. Preferred eye contact was directed to the patient's eyes or their affected part (41.1%). Preferred facial expression was a smile(97.3%). Preferred hand motions were light gestures(41.1%). Patients preferred head nodding which approved their own opinions(69.9%). 2. Patient's preferences for nurse's nonverval expressions of warmth during administration of oral medication. Preferred nurse's posture was standing and waiting to confirm that the medication had been taken(58.9%). Preferred distance from the patient was at arm's length, 0.5-1m(64.4%). Patients preferred direct eye contact(58.9%) and a smile(94.5%). Patients preferred that the nurse put the medicine directly the patient's hand(64.4%). Whether the nurse nodded her head or not was not considered important. 3. The relation of general characteristics and patient's preferences for nurse's nonverbal expressions of warmth during nursing rounds and administration of oral medication. During nursing rounds, the age of subjects(p＝0.010) and the standard of education(p＝0.026) related to the distance between the nurse and the patient. The sick hospital ward related to the eye contact(p＝0.017) and facial expression(p＝0.010). During administration of oral medication, the age of subjects(p＝0.044) and days of hospital treatment (p＝0.043) and the sick hospital ward(p＝0.0004) related to the facial expression. From this study, nurses can learn what kind nonverbal expressions of warmth are preferred by patients during rounds and administration and thus will enhance nurse- patient interpersonal relationships.

• 한국식생활문화학회지
• /
• 제36권4호
• /
• pp.373-381
• /
• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• 유통과학연구
• /
• 제19권12호
• /
• pp.15-22
• /
• 2021

Purpose: There is still lack of guidance for merchants toward price discount presentations (absolute/relative), especially for consumers in different purchase contexts. Based on the general evaluability theory, this study investigates consumers' preferences for the presentation of discounts in various contexts through experiments. Research design, data and methodology: The relationship between discount presentation and consumers' preference is investigated in Study 1 using a two-factor between-subject design of 2 (purchase type: material vs. experiential) ×2 (discount type: absolute vs. relative). The Moderating effect of thinking mode has been examined in Study 2 via a multi-factor intergroup design of 2 (purchase type: material vs. experiential) ×2 (discount type: absolute vs. relative) ×2 (cognitive load: high vs. low). One-way ANOVA and planned contrast have been performed for analysis. Results: Experiment 1 reveals that consumers prefer absolute discounts rather than relative discounts when in material purchases. However, when in experiential purchases, they are willing to choose relative discounts. Experiment 2 verifies the boundary conditions of matching effect and illustrates the generation of matching effect is determined by thinking mode. Conclusions: Our study enriches the theories of purchase type and thinking mode. Simultaneously, the results provide practical guidance for merchants to formulate the discount presentation and distribution pricing strategies.

• 농업과학연구
• /
• 제45권4호
• /
• pp.905-916
• /
• 2018

The purpose of this study was to analyze factors affecting US beef consumption intention in the future, to identify the causes of US beef import growth and to derive implications and strategies for domestic beef producers. Since the KORUS FTA was signed in 2012, US beef imports in 2017 totaled 379,064 tons, an annual increase of 3.5 percent. US beef imports have been steadily increasing due to cuts in FTA tariffs and changes in consumer preferences. The data used in this study utilized a sample of 3,290 grocery purchasers from the Korea Rural Economic Institute's 2016 Food Consumption Behavior Survey. The analytical method used the Ordered Logit Model to analyze what factors influence a consumer's subjective evaluation. As a result, the major factors affecting US beef consumption intention in the future are price, taste and safety. In particular, it has to do with the recent surge in U.S. imports of good-tasting chilled meat. Because chilled meat does not differentiate the market from Hanwoo beef produced in Korea, it is necessary to have differentiated taste and low price through cost reduction. By age and family group, people aged 30 - 40 years and single-person households are the main consumption group. As a result of this study, it is necessary to establish marketing strategies for producers such as rational pricing, safety, taste promotion, and small-scale sales to extend the demand for Hanwoo beef in the younger generation to enhance the competitiveness of the domestic beef market.