한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제32권5호
  • /
  • Pages.412-420
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  • 2017
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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해외 소비자의 식초기반 소스에 대한 인식 비교분석 - 미국과 중국을 중심으로 -

A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers - with a Focus on the United States and China -

  • 진양호 (경기대학교 외식조리학과) ;
  • 권혁성 (경기대학교 외식조리학과) ;
  • 배세정 (경기대학교 외식조리학과)
  • Jin, Yang-Ho (Department of Foodservice and Culinary, Kyonggi University) ;
  • Kwon, Hyeok-Sung (Department of Foodservice and Culinary, Kyonggi University) ;
  • Bae, Se-Jeong (Department of Foodservice and Culinary, Kyonggi University)
  • 투고 : 2017.08.07
  • 심사 : 2017.10.16
  • 발행 : 2017.10.30
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초록

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

키워드

참고문헌

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