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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 144 - 150 (7page)
이용수
초록· 키워드
오류제보하기
The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer’s food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (50)
참고문헌 신청
1. [학술지(정기간행물)] - Akella GD / 1997 / Genetic sensitivity to 6- N-propylthiouracil (prop) and sensory acceptance of soy products and Japanese green tea / J. Am. Diet. Assoc 97(supplement 1) (A61)
2. [학술지(정기간행물)] - Duffy VB / 2000 / Food acceptance and genetic variation in taste / J. Am. Diet Assoc 100 : 647 ~ 655
3. [학술지(정기간행물)] - Dalton P / 2000 / The merging of the senses: Integration of subthreshold taste and smell / Nat. Neurosci 3 : 431 ~ 432
4. [단행본] - Cardello AV / 1994 / Consumer expectations and their role in food acceptance. In: Measurement of Food Ppreferences / Blackie : 253 ~ 297
5. [학술지(정기간행물)] - Deliza R / 1996 / The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review / J. Sens. Stud 11 : 103 ~ 128
2. [학술지(정기간행물)] - Duffy VB / 2000 / Food acceptance and genetic variation in taste / J. Am. Diet Assoc 100 : 647 ~ 655
3. [학술지(정기간행물)] - Dalton P / 2000 / The merging of the senses: Integration of subthreshold taste and smell / Nat. Neurosci 3 : 431 ~ 432
4. [단행본] - Cardello AV / 1994 / Consumer expectations and their role in food acceptance. In: Measurement of Food Ppreferences / Blackie : 253 ~ 297
5. [학술지(정기간행물)] - Deliza R / 1996 / The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review / J. Sens. Stud 11 : 103 ~ 128
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UCI(KEPA) : I410-ECN-0101-2013-573-001010087