The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 연구 대상 및 기간
  2. 연구내용 및 방법
  3. 자료분석
 III. 결과 및 고찰
  1. 조사대상자의 일반적 사항
  2. 양파의 생리적 기능성 인지 경로
  3. 양파의 생리 기능성에 대한 인지도
  4. 양파의 생리 기능성에 대한 관심도
  5. 양파의 섭취형태에 대한 사항
  6. 양파속과 양파껍질에 존재하는 생리 기능성 성분 인식도
  7. 양파껍질을 이용한 건강기능식품 개발에 대한 사항
  8. 양파껍질을 활용한 건강기능식품 개발제품 선호도
 IV. 요약 및 결론
 감사의 글
 References

• 정희란(창원대학교 식품영양학과) | Hee-Ran Jeong
• 정은정(창신대학교 식품영양학과) | Eun-Jeong Jeong
• 차용준(창원대학교 식품영양학과) | Yong-Jun Cha Corresponding author