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해외 소비자의 식초기반 소스에 대한 인식 비교분석 A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers

진양호, 권혁성, 배세정
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/337709
韓國食生活文化學會誌 (한국식생활문화학회지)
제32권 제5호 (2017.10)
pp.412-420
한국식생활문화학회 (The Korean Society Of Food Culture)
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
Vinegar-based sauceforeign consumersperceptionselective attributes
저자
  • 진양호(경기대학교 외식조리학과) | Yang-Ho Jin (Department of Foodservice and Culinary, Kyonggi University, Korea)
  • 권혁성(경기대학교 외식조리학과) | Hyeok-Sung Kwon (Department of Foodservice and Culinary, Kyonggi University, Korea)
  • 배세정(경기대학교 외식조리학과) | Se-Jeong Bae (Department of Foodservice and Culinary, Kyonggi University, Korea) Corresponding author