This study evaluated the sensory characteristics and consumer acceptance of four commercially available Yakgwa products among 210 consumers. Samples labeled with three-digit random codes were evaluated using 39 CATA attributes derived from previous studies and free-listing responses from 50 consumers. Ten acceptance attributes and three consumer evaluation variables (familiarity, willingness to eat again, and recommendation intention) were rated on nine-point scales. Data were analyzed using ANOVA, Duncan’s multiple range test, Cochran’s Q test, correspondence analysis, and MFA. Most CATA attributes differed significantly among the samples (p<0.05). Sample 681, characterized by glossy, honey aroma, nutty aroma, honey flavor, and dense, received the highest overall acceptance, willingness to eat again, and recommendation intention scores. Sample 537 was characterized by familiar, weak aroma, wheat flour flavor, and dry-looking, whereas sample 214 was characterized by oily-looking, oily flavor, crispy, and hard. Sample 825 was characterized by dark-colored, cinnamon aroma, ginger aroma, and salty taste and received the lowest overall acceptance score. MFA associated sample 681 with acceptance and behavioral intention variables, whereas sample 825 was associated with its characteristic sensory attributes. These findings may support the development and improvement of Yakgwa products reflecting consumer preferences.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 조사대상 및 시료 제시 방법
    3. Check-all-that-apply (CATA)
    4. 기호도 평가 및 소비자 반응평가
    5. 통계분석
III. 결과 및 고찰
    1. 조사 대상자의 일반적 특성
    2. 시판 약과의 감각 특성 평가
    3. 시판 약과의 기호도 및 소비자 반응
    4. 시판 약과의 감각 특성 및 소비자 기호도 간의 관계
IV. 결론 및 요약
Conflict of Interest
References

• 이주연(덕성여자대학교 식품영양학과) | Juyoun Lee (Department of Food and Nutrition, Duksung Women’s University, Seoul, Korea) Corresponding author