온라인 크라우드소싱 플랫폼인 Amazon Mechanical Turk(MTurk)은 뛰어난 과제 수행 기록을 가진 참가자들에게 마스터 등급을 부여한다. 그러나 MTurk의 마스터 참가자와 일반 참가자를 비교한 선행 연구들은 두 집단이 실제로 수행의 차이를 보이는가에 대해 일관되지 않은 결과를 보고했다. 또한 선행 연구들은 대부분 설문 조사 방식을 사용 했으며 MTurk의 마스터와 일반 참가자의 인지 과제 수행 능력을 비교한 연구는 부족한 상황이다. 본 연구는 시각 기억 재인 과제를 사용하여 MTurk 마스터 및 일반 참가자와 오프라인에서 모집한 대학생 참가자 집단의 수행을 비교했다. 연구 결과, MTurk 마스터 참가자와 오프라인 참가자는 동일한 수준의 기억 수행을 보였다. 그러나 MTurk 일반 참가자의 기억 과제 수행은 마스터와 오프라인 참가자 집단의 결과와 차이를 보였다. 각 집단에서 기억 과제 정확률이 낮은 참가자를 제외한 후에도 동일한 결과가 나타났다. 이러한 결과는 온라인에서 참가자 집단을 적절히 선발하면 기존의 오프라인 실험 결과를 잘 재현할 수 있음을 보여준다. 동시에 본 연구의 결과는 온라인 크라우드소 싱 플랫폼의 참가자 집단이 균일하지 않으며, 집단 선정 방식에 따라 연구의 결과가 다르게 나타날 수 있음을 시사한다.

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men (M=3.75 ± 0.89) appeared higher than women (M=3.62 ± 0.88). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red 〉 burnish felt 〉 transparent 〉 yellow, and the smell preference which was hot(M=4.64 ± 1.37) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste〉 salty taste 〉 sourness 〉 off flavor taste 〉 fermented fish source taste 〉 sweetness〉 carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty 〉 appearance 〉 chewing texture 〉 red 〉 fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty 〉 appearance 〉 red 〉 fermented flavor 〉 chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) 〉 Kapuska (25.9 %) 〉 Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)〉 steamed cooking rice (22.7%)〉 cooking fish (17.0%)〉 cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.