Earticle

배경: 상품화 가능성이 높은 월동무의 감각 특성과 소비자 기호도는 가공 공정에 의해 영향을 받아 최적의 가공 조건 도출이 필요하다. 목적: 다양한 가공 공정을 활용하여 제조한 월동무즙의 감각 특성과 소비자 기호도를 파악하여, 월동무 가공 공정 최적화와 품질 연구의 기초자료를 마련하고자 한다. 방법: 월동무를 오존처리 및 미처 리한 후 고온, 동결, 저온 건조하여 무건조블럭(A1~A7)을 제조하고 이를 물과 혼합하여 무즙을 제조하였다. 기호 도는 9점 척도를 사용해 외관과 전반적인 품질을 평가하였으며, 특성 적합성은 5점 JAR 척도를 활용하여 평가하 였다. 결과: A7(오존저온처리)는 적합한 단맛과 향미로 가장 높은 기호도를 보였고, A2(오존미처리고온건조)는 약한 단맛과 강한 떫은맛으로 인해 가장 낮은 기호도를 보였다. 페널티 분석 결과, A3(오존미처리동결건조)는 Meandrops 값이 2.77로 나타나 강한 단맛이 기호도에 부정적인 영향을 미쳤고, A5(오존고온처리)는 약한 떫은 맛, A6(오존동결처리)는 강한 떫은맛으로 인해 기호도가 감소하였다. 결론: 본 연구는 건조 공정과 오존 처리가 월동무즙의 품질과 기호도에 중요한 영향을 미쳤음을 확인하였으며, 이는 최적의 가공 공정 설계에 기여할 수 있음 을 시사한다.

Background: Background: Winter radish has high commercial application, and its sensory characteristics and consumer preferences are influenced by various processing methods, highlighting the need for optimal processing conditions. Objective: This study aims to evaluate consumer preferences for radish juices produced using ozone treatments and drying temperatures, providing foundational data for optimizing winter radish processing and improving quality. Methods: Winter radish was processed with or without ozone treatments and subjected to high-temperature, freeze-drying, and low-temperature drying to produce dried radish blocks mixed with water to prepare radish juices. Consumer acceptability was assessed using a 9-point hedonic scale for appearance and overall quality, and appropriateness of sensory attributes was evaluated using a 5-point JAR scale. Results: Sample A7 showed the highest preference with suitable sweetness and flavor, while A2 had the lowest preference due to weak sweetness and strong astringency. Penalty analysis revealed that A3 had Meandrops value of 2.77 for strong sweetness, while A5 and A6 showed reduced preferences due to weak and strong astringency, respectively. Conclusion: Ozone treatments and drying temperatures significantly affected the sensory characteristics and consumer preferences of winter radish juices, implying the importance of optimizing processing conditions for improved product quality.

Background: This study provides development guidance to manufacturers of gochujang to optimize its appeal among UK consumers. Preliminary studies focused on consumer attitudes toward the traditional product and decided on the development of a new ethnic product concept. It was concluded that the modified product should be positioned in the narrow speciality/oriental accompaniments retail category as a distinctive, premium, and regionally authentic table sauce. A structured approach to consumer research was used to investigate consumer acceptability and preferences. This paper describes how these methods were used to optimize the product in terms of market positioning and use. Methods: Two principal approaches were used in the study: (1) a choice-based conjoint test to consider options in terms of packaging, design, pricing, product descriptions and attributes; and (2) a home placement test to explore the relative appeal of the sensory properties of two product variants and their potential applications. Results: Across all six attributes assessed in the conjoint study (n = 676), the sensory properties of the product (43%) followed by brand (24%) were the most important attributes in driving preference. Price (12%) and country of origin (11%) were the next most important, with packaging size and material at 6% and 5%, respectively, being least important. From the home placement study (n = 58), the proposed products were aligned with consumers' existing consumption behaviors. However, it was evident that the products segmented consumer response due principally to their hotness. Conclusion: While reducing the hotness of the product has the potential to broaden appeal, this could erode its positioning as a distinctive, premium product with authentic flavors appealing to a specific market segment. Retaining the modified gochujang flavor profile but linking to an established UK speciality sauce brand may offer the most effective platform to enter the UK market.

Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as good as any conventional meat source, in fact has an edge over beef or lamb due to its low intramuscular fat, low cholesterol content, and high iron content. Camel meat quality is a function of age, breed, and type of muscle consumed. Various techniques such as aging, low-temperature storage, and pre-treatment with antioxidants improve the quality and shelf life of camel meat. Active packaging and fermentation are promising techniques to improve consumer acceptance and shelf-life of camel meat. Very limited research is available about the use of novel pre-treatments, packaging, and processing techniques that can improve the consumer acceptability of camel meat. Due to restricted use of camel meat and its products to ethnic regions, a review highlighting the nutritional potential and strategies to improve the quality of camel meat and its products may enhance its global acceptance as an alternative source of red meat.

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

This study was conducted to examine the chemical and sensory characteristics of fermented worts and consumer acceptability according to added flavorings. The worts were fermented by yeast (Saccharomyces cerevisiae) following fermentation by lactic acid bacteria (Leuconostoc citreum) at different aeration conditions. Chemical and sensory descriptive analyses were conducted to examine the effects of the fermentation conditions. The consumer acceptability of the worts with added flavorings was also examined. Organic acids, functional sugars, and ethanol were produced by L. citreum and S. cerevisiae, respectively. Ethanol concentrations ranged from 10 to 25 g/L depending on the fermentation conditions. The sensory characteristics of the fermented worts were clearly differentiated by the fermentation conditions. Yeast fermentation resulted in high intensities for certain sensory attributes such as ‘alcohol’, ‘fermented barley’, ‘fermented white grape’, and ‘grassy’. Consumer acceptability changed with different levels of sugar and lemon flavoring, and the optimum levels were determined as 14.08% sugar and 0.98% lemon flavoring. Under these conditions, it was shown that a relatively acceptable fermented wort beverage containing functional materials can be produced.

To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.

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.

Consumer acceptability of potato chips with different moisture contents (MC) was evaluated using survival analysis. Nine different humidity conditions (30-70%) at $25^{\circ}C$ were used. MC values of samples ranged from 2.2-9.2% after treatment. Panelists (50) were asked to rate chip acceptability. The chip MC was predicted using non-linear models. Panelist-generated data were categorized as left, interval, and right censored. A total of 18 panelists were left censored and 30 were interval censored. Weibull and lognormal distributions were used to fit the censored data. The mean MC of chips rejected by 50% of consumers were 3.54% (95% confidence interval, 3.14-3.99%) and 3.60% (CI 3.23-4.01%) for the Weibull and lognormal distribution, respectively. These values corresponded to 5.7 and 5.6 overall consumer liking values (Weibull and lognormal distributions, respectively). MC of 3.5-3.6% was necessary to attain consumer acceptability values of 5.6 and product acceptance by 50% of consumers.

This study was conducted to understand the factors that affect the acceptance of various perilla porridges and compare the sensory characteristics that drive consumer acceptance of perilla porridges across Korean and Chinese cultures. A descriptive analysis was performed on 8 samples, which were made with 2 types of perilla oils, 3 types of perilla powders, 1 type of roasted perilla seeds, and 2 types of ground perilla porridges, by 10 Korean and 9 Chinese panelists. The Korean panelists generated more descriptors than the Chinese panel, and the Korean panelists used descriptors that were related to their individual experiences or cultural backgrounds. According to the results of consumer test, attributes such as glossy surface, salty flavor, and savory flavor determined positive preferences in the Korean panel, and attributes such as glossy surface, sesame oil odor, sesame oil flavor, porridge with milk, whiteness, light flavor, salty odor, and mouthfeel of porridge determined preference in the Chinese panel.

This study was conducted to identify the sensory profiles of gochujang dressing prepared with different formulations, and to compare hedonic responses cross-culturally. Gochujang dressing samples were prepared by varying levels of gochujang and sugar. The sensory attributes of the samples were examined by 8 descriptive analysis panelists. Consumers from Korea (n=50), China (n=34), and the US (n=26) participated in the consumer test. Sourness and pungency of the samples were decreased by adding more gochujang. A significant gochujang${\times}$sugar interaction was observed for the sweetness and burning sensation. Korean consumers liked the dressing whose sugar level was increased from that of the control. There was no significant difference in Chinese and the US consumers' liking score between the samples, but multiple factor analysis result suggested that the sample with the decreased sugar level was particularly liked by the US consumers whereas the sample with lower gochujang level was disliked by Chinese consumers.

The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) of watermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) of the samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount of watermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increase as the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended to decrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highest for WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the samples were 'Appearance', 'Color', 'Sweet taste', 'Nutty odor/flavor', 'Crispiness', and 'Familiarity'. WP5 showed the most diverse reasons for being liked. The common reason for disliking samples with the addition of watermelon powder was 'Residual feel in the mouth'. In the correspondence analysis, attributes of 'Stale taste', 'Clean taste', 'Softness', 'Familiarity', 'Moistness', 'Color', 'Blandness' were detected in the WP0 and WP5. The results indicate that WP5 with a 5% supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.

Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups. Methods: Descriptive analysis and consumer acceptability test were conducted for three different types of Yeotganjeong samples: Yeotganjeong with jocheong syrup (JS), mulyeot syrup (MS) and trehalose syrup (TS). Results: For the descriptive analysis, 8 trained panelists developed and evaluated 16 descriptors. TS increased hardness and crispness, and decreased stickiness of Yeotganjeong significantly, compared to JS and MS. The consumers preferred the Yeotganjeong sample with TS. Conclusion: These results suggested that Yeotganjeong prepared with binding syrup using trehalose was particularly enjoyed by the consumers.

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

소비자들이 좋아하는 사과의 특성을 도출하고자 국내의 주된 사과 2품종(일반후지, 로얄후지), 6크기별(3D : 30~39개/15 kg; 4D : 40~49개/15 kg; 5D : 50~59개/15 kg; 6D : 60~69개/15 kg; 7D : 70~79개/15 kg; 8D : 80~89개/15 kg), 총 12사과시료에 대한 이화학 특성분석 및 소비자검사를 수행하였다. 사과의 이화학적특성분석 결과 일반후지 품종이 로얄후지 품종에 비해 pH, 껍질의 색도 a값(붉은 정도)는 낮고 경도, 산도, 당도, 과육의 색도 b값(노란 정도)이 높은 경향이 있었다. 소비자들이 생각하는 이상적인 사과의 특성은 본 실험에 사용된 사과보다 사과향, 사과맛, 신맛, 경도, 아삭거림성, 다즙성이 높았으며, 이상적인 사과의 크기는 4D~5D사이로서 한 개당 254 g~375 g 사이의 무게를 지닌 사과였다. 전반적으로 로얄후지에 비해 일반 후지의 기호도가 더 높았다. 기호도 항목(외관, 향, 맛, 조직감)중, 사과의 전반적인 기호도에 가장 상관이 높았던 항목은 맛의 기호도였으며, 조직감, 향, 외관의 기호도 순으로 나타났다. 전반적인 기호도와 외관 기호도간 낮은 상관계수는 외관 기호도만 독립적으로 평가한 본 실험 방법에 일부 기인하였다고 사료되며 이에 대한 확인을 위해 향후 시료제시방법에 따른 추가적인 연구가 필요하다. 소비자들은 외관면에서 윤기 및 붉은색이 강한 큰 사과를 좋아하였으며, 외관에 대한 정보 없이 일정한 크기의 과육만을 제공하여 평가한 소비자 기호도와 상관이 높은 이화학특성은 사과 상부의 껍질 및 과육의 색도 b값(각각 r=0.794, r=0.737), 과육의 경도(r=0.784), pH(r=-0.730)이었으며, 감각특성으로는 사과맛(r=0.984), 아삭거림성(r=0.860), 씹는동안 질김성(r=0.843), 경도(r=0.814), 다즙성(r=0.771), 단맛(r=0.761)으로 나타났다. 즉, 본 연구결과는 소비자들이 선호하는 후지사과의 특성은 중간크기(4D>, >5D)의 사과특유의 맛 및 단맛이 강하고, 아삭거림성, 씹힘성, 경도 및 다즙성이 높으며, 객관적으로는 pH가 낮고, 당도($^{\circ}Brix$)가 높고, 과육이 단단하며, 진한 노란(b value)색의 과육임을 보여주었다.

The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

This study was carried out to demonstrate the mutual causal relationship between online and the existing word-of-mouth communication that must take precedence in order to understand characteristics of online word-of-mouth communication. The result was summarized as follows. First, the effect of characteristics of online word-of-mouth communication on reliability showed that word-of-mouth information transmitter's and receiver's characteristics and the community interaction have a statistically significant positive effect on the reliability(p<.01). Second, the effect of characteristics of online word-of-mouth communication on communicability showed that word-of-mouth information transmitter's and receiver's characteristics and the community interaction have a statistically significant positive effect on the communicability(p<.05). Third, the effect of acceptance characteristics of online word-of-mouth communication on word-of-mouth effects showed that the reliability and communicability have a statistically significant positive effect on the word-of-mouth effects(p<.05). In other words, the high communicability has increased the word-of-mouth effects by 0.530, and the high reliability has increased the word-of-mouth effects by 0.102. Forth, the mediating effect of online word-of-mouse communication acceptance characteristics in the effect of online word-of-mouse communication characteristics on word-of-mouse effects showed that the indirect effect of word-of-mouth information transmitter's characteristics is 0.266, confirming the mediating effect of online word-of-mouse communication acceptance, and even the indirect effect of word-of-mouth information receiver's characteristics is 0.135, confirming the mediating effect of online word-of-mouse communication acceptance. As for findings stated above, the interaction between transmitter and receiver of online word-of-mouth communication in the food service industry had a positive impact on the reliability and communicability of communication, and these reliability and communicability were mechanisms that improve the word-of-mouth effects and commitment performance as the high reliability and communicability is the communication performance. Besides, it was proven that the double path model between transmitter and receiver by each path of these factors boosts the interaction with the mutual synergy when a communication occurs simultaneously as a positive mechanism.