Earticle

본 연구는 퍼스널컬러의 사계절 유형이 향 선호도에 미치는 영향을 분석하고, 이를 기반으로 맞춤형 향수 개발 가능성을 탐색하는 것을 목적으로 한다. 대학생 350명을 대상으로 설문조사를 실시하였으며, SPSS V.28 통 계 패키지 프로그램을 사용하여 데이터를 분석하였다. 분석 결과, 향 카테고리별 정규성 평가 결과 모든 항목이 기준을 충족하였으며 내적 일치도도 양호한 수준이었다. 또한, 퍼스널컬러의 계절 유형(봄, 여름, 가을, 겨울)에 따 라 선호하는 향의 특징이 다르게 나타났다. 연구 결과는 퍼스널컬러가 맞춤형 향수 구매 및 선택의 중요한 틀로 활용될 수 있음을 시사한다. 이를 통해 퍼스널컬러를 활용한 향수 기획과 소비자 맞춤형 뷰티 서비스 개발에 기초 자료를 제공한다.

This study aims to analyze the influence of the four seasonal types of personal color on fragrance preferences and explore the potential for developing customized perfumes based on these findings. A survey was conducted with 350 university students, and the collected data were analyzed using the SPSS V.28 statistical package. The analysis results indicated that all fragrance categories met the normality criteria, and the internal consistency was at an acceptable level. Furthermore, the study found that fragrance preferences varied according to the seasonal types of personal color (spring, summer, autumn, and winter). These findings suggest that personal color can serve as a valuable framework for customized perfume selection and purchasing decisions. This study provides a foundational resource for personal color-based fragrance planning and the development of personalized beauty services.

본 연구는 다양한 향의 선호에 미치는 영향을 파악하기 위한 연구로서 뷰티조향전공 성인75명을 대상으 로 향의 감성평가를 실시하였다. 연구의 방법은 의미분별법(SD) 기반의 7점 척도로 구성된 후각감성평가를 실시 함으로써 향의 감성역량을 파악하고자 하였으며 38개 향의 흡입 후 주관적 평가를 동반한다. 이에 수집된 자료는 SPSS 19.0 프로그램을 이용하여 기술통계, T-test, ANOVA, Multiple regression으로 분석하였으며 연구의 결 과, 성별, 심미성요인, 자연성요인, 낭만성요인이 향 선호에 영향을 미치는 것으로 나타났다. 이에 본 연구의 결과 를 바탕으로 향후 향 선호를 기반으로 한 화장품 및 제품 개발과 향료소재 개발을 위한 기초자료로의 활용을 기 대할 수 있음에 연구의 의의가 있다.

This study was conducted on 75 adults majoring in beauty scent as a study to understand the effect on the preference of various scents. The method of the study was to identify the emotional competency of the scent by conducting an olfactory sensitivity evaluation consisting of a 7-point scale based on semantic discrimination (SD), and is accompanied by subjective evaluation after inhalation of 38 scents. The data collected were analyzed by descriptive statistics, T-test, ANOVA, and Multiple regression using the SPSS 19.0 program, and the results of the study showed that gender, aesthetic factors, natural factors, and romantic factors affect flavor preferences. Therefore, based on the results of this study, the study is significant in that it can be expected to be used as basic data for the development of cosmetics and products based on fragrance preferences and the development of flavor materials in the future.

This study investigated consumer's fragrance preferences as well as image, color, and TPO associations with fragrance. Eight branded perfumes of four fragrance families were selected according to the top note (floral, fruity, green, and citrus) as stimuli; consequently, fragrance preferences and associations were measured. A survey that included a scent test was conducted; subsequently, 186 responses from male and female consumers in their twenties were analyzed using descriptive statistics, independent sample t-test, paired t-test, and chi-square analysis. The fruity fragrance was shown to be preferred the most. The perfume itself was associated with cool image, blue or pale tone colors, summer, and casual occasions in general, while a citrus fragrance was related to warm, winter, and deep tone colors in specific. Fragrance associations could be utilized in perfume marketing plans and activities such as advertising and packaging development.

Objectives: The purpose of this study was to provide the preliminary data for dietary education to increase students' vegetables intake. Methods: The attitude of vegetables consumption (5-Likert scale), preference score (7-Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0). Results: About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary $2^{nd}$ and $2^{th}$, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school $2^{nd}$ showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient. Conclusions: Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect.

This study investigated EEG signal, subjective fragrance sensation, and the preference of differently colored cotton knit treated with Citrus unshiu oil containing microcapsules as well as examined their relationships for providing regression models on subjective fragrance preference. Color variables combining 2-level hue (Yellow and Green) and 3-level tone (strong, pale, and grayish) were applied by dyeing prior to microcapsule treatment. We invited 28 female college students aged 20's for EEG signal experiments and subjective fragrance sensations with fragrant knit by rubbing. EEG signals at $mid-{\alpha}$, $fast-{\alpha}$, and $low-{\beta}$ showed significant differences depending on color; Green had more relative power values and grayish tone did more at $low-{\beta}$. Even though subjective sensation showed no significant differences depending on color, some of them such as Fresh, Comfort, and Natural showed significant correlations with EEG signal at $low-{\beta}$, which means that the fragrance sensations of Citrus unshiu fragrance are concerned with attention and alertness for Koreans. Fragrance preference was regressed significantly using some EEG signals and subjective sensation. The results could be utilized to value up fragrant textiles by Citrus unshiu oil.