• 한국의상디자인학회지
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• 제10권3호
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• pp.127-136
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• 2008

The main focus of the study resides in antecedents of price acceptability. Levels of acceptable price may be related to the consumers' perception on reasonable or expected price. Price acceptability is known to have several psychological antecedents. One of the antecedents to price acceptability reported by prior researches is price-quality inference, a tendency to correlate high price to excellence in quality. In addition, price-conscious consumers are likely to show lower level of price acceptability level. Another well-known antecedent is sale proneness. Sales-prone consumers may relate price of apparel products to product quality information. Moreover, it was reported that involved consumers should be more concerned with the products to its price and thus should have higher levels of price acceptability. A conceptual model with price consciousness, sale proneness and product involvement as the exogenous variable, price-quality inference and price acceptability as the endogenous variable was developed for the empirical study. Measures of research variables were developed based on previous studies. Questionuaires from 298 respondents were analyzed for the study. The average age of respondents was 27. About 60% of the respondents were married and about 65% of them had college degrees. Empirical results supported all of the hypothesized relationships. Price consciousness had significant negative influence on price-quality inference and price acceptability. Sale proneness significantly influenced price-quality inference, while apparel involvement had significant impact on price-quality inference and price acceptability. Price-quality affected price acceptability significantly. This study generated a framework to help scholars understand antecedents of price acceptability of apparel products. Price has been shown to playa dual role in consumer's perceptions, either positively or negatively. Price consciousness played a negative role, and product involvement had a positive role in evoking higher level of price acceptability. This study also suggests additional source of positive, yet indirect role of price, sale proneness. This study also affirmed the importance of price-quality inference in arousing higher level of price acceptability.

• 한국식생활문화학회지
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• 제7권2호
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• pp.105-112
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• 1992

고추가루의 소비자 선호도를 평가하기 위한 객관적 방법을 확립하기 위하여 10품종 건조 고추의 일반특성(크기, 모양, 함량비)과 고추가루의 일반성분, 카로티노이드의 함량, Hunter색치(色値)를 측정하였고 100명의 주부를 선정하여 관능검사를 실시한 결과와 물리적, 화학적 측정치와의 관계를 비교하였다. Red carotenoid는 총 carotenoid의 68-85%를 차지하였으며 ${\beta}-carotene$ 함량은 관능적 선호도와 유의적인 상관관계를 나타냈고 Hunter 색차계(L,a,b,axL)의 값은 관능적 색선호도와 높은 상관관계를 나타내었다. 특히 axL값은 고추의 매운 강도 및 색 선호도와 높은 상관관계를 나타냈다. 따라서 고추가루의 소비자 선호도는 colorimeter에 의한 axL값에 의해 결정될 수 있다. Sensory acceptability=0.02001(axL)-12.5774

• 한국식품영양학회지
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• 제30권4호
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• pp.719-727
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• 2017

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

• 한국식생활문화학회지
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• 제27권1호
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• pp.82-88
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• 2012

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

• Food Quality and Culture
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• 제1권1호
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• 한국축산식품학회지
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• 제36권6호
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• pp.699-708
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• 2016

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

• 한국식품조리과학회지
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• 제27권1호
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• pp.55-62
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• 2011

The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin $D_2$ concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of $0\;kj/m^2$, $20\;kj/m^2$ and $40\;kj/m^2$, significantly increased the vitamin $D_2$ concentrations from $0\;{\mu}g/g$ dry weight (control) to $85.87\;{\mu}g/g$ dw and $116.28\;{\mu}g/g$ dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at $20\;kj/m^2$ and $40\;kj/m^2$ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from $1.0{\times}10^5$ (control) to $9.4{\times}10^3$ and $1.9{\times}10^3$at $20\;kj/m^2$ and $40\;kj/m^2$ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

• 한국식생활문화학회지
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• 제26권6호
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• pp.734-742
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• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1661-1667
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• 2004

본 연구는 국내 시장에서 어획된 생 원료 장어(붕장어와 뱀장어)를 찜, 숯불구이, 가스구이로 조리 및 진공포장하여 냉동 후 재가열하여 바로 먹을 수 있는 Cook/Freeze system을 단체급식 및 외식산업에 적용하고자 사업체 급식소의 한국인 피급식자(100명 )와 한국의 S업 체를 방문한 일본인 소비자(105명)를 대상으로 다음과 같이 소비자 기호도 검사를 실시하였다. 이상의 연구결과로부터 한국인과 일본인 소비자는 모두 붕장어의 경우 가스구이를 가장 선호하였으며, 뱀장어의 경우 한국인은 붕장어와 마찬가지로 가스구이를 가장 좋아하였으나 일본인은 숯불구이를 가장 좋아하는 것으로 나타났다. 장어종류에 따라 한국인과 일본인이 좋아하는 조리방법이 약간 다른 경향을 보였으나 일본인은 한국인과 비교해 볼 때 찜도 다소 좋아하는 것으로 보였다. 그러나 국내에서 장어를 가공할 때는 찜의 조리법은 별로 선호하지 않는 경향을 보여 가스구이나 숯불구이로 가공하는 것이 바람직하다고 사료된다. 소스에 인삼향과 송이향을 첨가하여 조리된 장어음식의 기호도를 조사한 결과, 국내 소비자는 일본인 소비자보다 모든 기호도 항목에서 유의적으로 높게 나타났다. 특히 인삼 첨가군의 기호도는 일본인 소비자가 한국인 소비자에 비하여 상대적으로 낮게 평가되었음을 알 수 있었다. 이는 자극적이지 않고 담백한 일본의 음식에 대한 기호성과 관계가 있는 것으로 판단되며, 한국인과 일본인 소비자의 기호성에 적합한 장어음식의 소스개발이 필요하다고 사료된다.

• 서비스연구
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• 제8권3호
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• pp.97-114
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• 2018

본 연구는 본 연구의 목적인 옴니채널 브랜드체험이 옴니채널 브랜드 관계형성 및 성과에 미치는 영향을 실증적으로 검증하기 위해, 옴니채널 브랜드인 SSG.닷컴 이용경험이 있는 210명의 부산지역 대학생과 직장인을 대상으로 하여 연구를 진행하였다. 연구모형을 바탕으로 SPSS 25.0과 LISREL 8.30을 이용하여 가설을 검증한 결과 총 12개의 가설 중 1개의 가설(가설 5)을 제외하고 모든 가설이 채택되었다. 이에 대한 구체적인 결과는 다음과 같다. 첫 번째, 옴니채널 브랜드 체험 및 관계형성의 관계는 다음과 같다. 먼저 옴니채널 브랜드 체험은 브랜드 신뢰(가설 1), 브랜드 동일시(가설 2), 소비자-브랜드 관계(가설 3)에 모두 정(+)의 영향을 미치고 있는 것으로 나타났다. 브랜드신뢰는 브랜드동일시(가설 4)에 정(+)의 영향을 미치고 있지만, 소비자-브랜드 관계(가설 5)에는 통계적으로 유의하지 않는 것으로 나타났다. 브랜드 동일시는 소비자-브랜드 관계(가설 6)에 정(+)의 영향을 미치고 있는 것으로 나타났다. 두 번째, 소비자-브랜드관계는 재구매의도(가설 7), 구전의도(가설 8), 브랜드확장 수용성(가설 9)에 모두 정(+)의 영향을 미치는 것으로 나타났다. 마지막으로 옴니채널 브랜드 브랜드 성과간 관계는 다음과 같다. 먼저 재구매의도는 구전의도(가설 10)와 브랜드확장 수용성(가설 11)에 모두 정(+)의 영향을 미치고 있는 것으로 나타났으며, 구전의도는 브랜드확장 수용성에 정(+)의 영향을 미치고 있는 것으로 나타났다.