KOREASCHOLAR

In this study, consumers’ perception and consumption behavior of blended tea were investigated. Also, consumer perception of Siberian chrysanthemum, consumption behavior, and awareness of efficacy were investigated. As a result of the survey, it was confirmed that it was necessary to develop a blended tea with taste and flavor characteristics that consumers prefer, having the capability of relieving stress, and preventing cold or respiratory disease. In addition, the degree of recognition of Siberian chrysanthemum was very low, and the recognition of the efficacy appeared in the order of 'cold relief' and ‘respiratory disease relief’. Factor analysis results, safety attributes, health attributes, product attributes, marketing attributes, and sensory attributes were factorized into five factors, and after analysis, it was concluded that the sensory attributes of taste and aftertaste were considered the most important. Consumers surveyed appeared to consume blended tea for ‘relieving mood or stress relief’, to enjoy the taste, and to prevent cold or respiratory diseases. Siberian chrysanthemum displays efficacy in cold relief and relief of respiratory diseases. Therefore, developing Siberian chrysanthemum as a blended tea could be a practical application that can expand the range of its use, making it more popular and increase its commercial applications.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사 대상
    2. 설문지 구성
    3. 통계분석
III. 결과 및 고찰
    1. 인구통계학적 특성
    2. 블렌딩티에 대한 소비 행동 및 인식
    3. 구절초에 대한 소비 행동 및 인식
    4. 블렌딩티 선택속성의 탐색적 요인분석
IV. 요약 및 결론
References

• 이지오(이화여자대학교 식품영양학과) | Ji-O Lee (Department of Nutritional Sciences & Food Management, Ewha Womans University)
• 나예슬(KC대학교 식품영양학과) | Yeseul Na (Department of food and nutrition, KC University)
• 오지은(이화여자대학교 신산업융합대학) | Ji-eun Oh (College of Science and Industry Convergence, Ewha Womans University)
• 조미숙(이화여자대학교 식품영양학과) | Mi Sook Cho (Department of Nutritional Sciences & Food Management, Ewha Womans University) Corresponding author