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Characterization of consumer groups using cognitive sensory evaluation method based on multi-layer consciousness
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- Authors
- Advisor
- 전재근
- Issue Date
- 2004
- Publisher
- 서울대학교 대학원
- Keywords
- 다층 의식 구조론 ; Multi-layer consciousness ; 정규분포 분석법 ; Distribution analysis ; 인지적 식품 관능 검사 ; Cognitive sensory evaluation ; 데이터베이스 ; Database ; 원격 관능 검사 ; Remote sensory evaluation
- Description
- Thesis (master`s)--서울대학교 대학원 :농생명공학부,2004.
- Abstract
- To understand the effects of human consciousness on cognitive food sensory evaluation for a
given food, normal distribution analysis of clustered panelist (cl-NDC) was developed. Answers
of the questionnaire consisted of 158 inquiries prepared for potato chips for five panelist
groups were served as the source data for the normal distribution analysis. The parameters of
the multi-layer consciousness (Chun, 2000) affected differently on the normal distribution
curves (cl-NDC) of the three groups. Among the three layers, the 7th consciousness layer showed
the most significant influence on the cl-NDC of the cognitive sensory evaluation process of food.
Using cl-NDC method, a panelist group was more easily differentiated from others than the
clustering analysis the case was. According to the shape of the cl-NDC, the five panelists
groups were clearly characterized. The cl-NDC method was also useful to identify the most
influential consciousness layer in the cognitive food sensory evaluation, and .the 7th layer was
proved to the most responsible layer. In addition, the cl-NDC method reveals that the
experience on food is the most important element among the contents of the 7th layer.
Furthermore, the method was a valuable tool to investigate the effects of consciousness state of
panelist in the cognitive food sensory evaluation process.
For the effective investigation of cognitive food sensory evaluation for various foods and
consumer groups, on-line/off-line database system was developed and this system was applied for
the remote cognitive food sensory survey, and it could construct an on site Cognitive Food
Sensory Curve (CFSC) for an individual subject through website.
- Language
- English
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000055563
https://hdl.handle.net/10371/67576
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