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논문 상세정보

Abstract

This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perception about Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtain information on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints. The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) was third preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender and income, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largest reason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price, while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferred drinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observed by gender for the question "Do you think that Makgeolli has a health-promoting effect?" Overall, 51% of the subjects gave positive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had a higher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most common symptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, but older people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantly higher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception. To the question "What is the ideal price for high quality Makgeolli", 32.1% answered that the present rate (1,000 won) was ideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the high preference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinking Makgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli must eliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-quality Makgeolli should be increased slightly, which would cause price resistance.

참고문헌 (14)

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이 논문을 인용한 문헌 (7)

  1. Lee, Hyun-Sook ; Kim, Soon-Mi 2010. "Quality Characteristics of Morning Rolls Added with Makgeolli Lees Extract Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(6): 633~638 
  2. Kang, Kyeoung-Eun ; Kim, Hye-Kyeong ; Song, Kyung-Hee ; Lee, Hong-Mie 2012. "Consumption Pattern and Strategies to Increase Popularity of Makoli according to Age Groups in Men and Women" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(3): 419~429 
  3. Choi, Jin-Kyung 2012. "A Study of Consumers' Perceptions and Satisfaction of Makgeolli in Daejeon" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 23(3): 329~338 
  4. Kim, Soon Mi ; Han, Ara 2012. "Storage Properties and Biogenic Amines Production of Makgeolli Brewed with Different Proportions of Rice and Wheat Flour" 한국식품과학회지 = Korean journal of food science and technology, 44(5): 583~591 
  5. Jeong, Seok-Tae ; Kwak, Hee-Jung ; Kim, Soon-Mi 2013. "Quality Characteristics and Biogenic Amine Production of Makgeolli Brewed with Commercial Nuruks" 한국식품과학회지 = Korean journal of food science and technology, 45(6): 727~734 
  6. Lee, Hyun Sook ; Kim, Soon Mi 2013. "Effect of Biogenic Amines in Makgeolli on Hangovers" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(5): 533~538 
  7. Kim, Ji-Young ; Park, Geum-Soon 2014. "Analysis of Consumers' Present Use and Future Demand of Traditional Korean Liquors" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(1): 41~50 

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