This study evaluated the consumer perceptions and sentiment responses toward plant-based flour alternative noodles using large-scale online review data. As the interest in health, sustainability, and plant-based diets grows, products such as soybean, konjac, and seaweed noodles are gaining popularity as alternatives to traditional wheat-based noodles. Genuine consumption experiences were captured by analyzing 158,886 reviews from the Korean online grocery platform Market Kurly. An integrated analytical framework combining text mining, Latent Dirichlet Allocation topic modeling, sentiment analysis, and random forest regression was used. Ten latent topics were identified and grouped into three main dimensions: cooking and usage, health and dieting, and product attributes and evaluations. The results showed that consumer perceptions go beyond simple diet motives and reflect a range of experiential and functional considerations. Soybean noodles were appreciated for their versatility in cooking, but were limited by the unfamiliar textures. Konjac noodles were strongly linked to weight management but restricted by sensory dissatisfaction. Seaweed noodles received positive perceptions for their unique texture and affordability. This paper provides data-driven insights into consumer perception structures and sentiment patterns in the growing plant-based alternative food market and offers practical implications for future product development and marketing strategies.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 데이터 수집
    2. 텍스트 전처리
    3. 키워드 분석 및 토픽모델링
    4. 그룹별 토픽 비중 비교
    5. 토픽모델링 기반 소비자 인식 예측 분석
    6. 감성분석
    7. 토픽 비중과 감성분석 결과 기반 사분면 분석
III. 결과 및 고찰
    1. 제품군별 주요 키워드 빈도 분석
    2. 토픽 도출 및 의미 구조 분석
    3. 제품군별 토픽 점유율 차이 분석
    4. 토픽 기반 소비자 감성 반응 분석 결과 및 비교
    5. 감성분석 결과
    6. 제품군별 소비자 인식 구조 사분면 분석
IV. 요약 및 결론
Conflict of Interest
References

• 이연우(가천대학교 식품영양학과) | Yeonwoo Lee (Department of Food and Nutrition, College of BioNano Technology, Gachon University)
• 구서영(가천대학교 식품영양학과) | Seoyoung Koo (Department of Food and Nutrition, College of BioNano Technology, Gachon University)
• 김아린(가천대학교 식품영양학과) | Arin Kim (Department of Food and Nutrition, College of BioNano Technology, Gachon University)
• 이혜민(가천대학교 식품영양학과) | Hyemin Lee (Department of Food and Nutrition, College of BioNano Technology, Gachon University)
• 박은혜(가천대학교 식품영양학과) | Eunhye Park (Department of Food and Nutrition, College of BioNano Technology, Gachon University) Corresponding author