초록 ▼

친환경 농산물 4개 품목(감귤, 포도, 당근, 참외)을 대상으로 소비자 기호도 결정인자 개발, 전문 패널에 의한 친환경 채소 및 과일의 감각과학적 품질 결정인자 선정, 소비자 선호도 검사와 묘사특성과의 다중회귀분석을 통한 품질결정 모델 개발, 객관적 품질인자와 감각과학적 품질결정요인과의 상호상관성 분석을 실시하여 각 요인별 지표를 개발하였으며, 통계분석을 통해 객관적 지표를 활용한 품질계량화 모델을 도출하였음. 국내소비자 뿐만 아니라 감귤과 참외를 대상으로 중국소비자의 기호도에 기반한 품질지표 및 계량 화모델을 작성함. 본 연구의

친환경 농산물 4개 품목(감귤, 포도, 당근, 참외)을 대상으로 소비자 기호도 결정인자 개발, 전문 패널에 의한 친환경 채소 및 과일의 감각과학적 품질 결정인자 선정, 소비자 선호도 검사와 묘사특성과의 다중회귀분석을 통한 품질결정 모델 개발, 객관적 품질인자와 감각과학적 품질결정요인과의 상호상관성 분석을 실시하여 각 요인별 지표를 개발하였으며, 통계분석을 통해 객관적 지표를 활용한 품질계량화 모델을 도출하였음. 국내소비자 뿐만 아니라 감귤과 참외를 대상으로 중국소비자의 기호도에 기반한 품질지표 및 계량 화모델을 작성함. 본 연구의 결과를 활용하여 소비자 기호도에 부합하는 품질을 선별하는 방법 및 장치를 개발하여 특허출원 및 기업에 기술이전 하였음.

(출처 : 요약서 5p)

Abstract ▼

Purpose&Contents
■ Research purpose： Development of a quality quantification model for environment-friendly vegetables and fruits based on consumer preferences through quality index, in response to innovations in the consumer-oriented marketing industry and transformations in the domestic and ove

Purpose&Contents
■ Research purpose： Development of a quality quantification model for environment-friendly vegetables and fruits based on consumer preferences through quality index, in response to innovations in the consumer-oriented marketing industry and transformations in the domestic and overseas market structure

■ Research Content
1. Development of the determinants of consumer preference
- In depth expert interviews and in depth group interview conducted to derive the determinants of consumer preference
- Survey questionnaires designed for consumer surveys
- Consumer surveys conducted

2. Development of quality determination model based on sensory science
- Quality characterization and quantification based on sensory science
- Selection of the sensory-scientific quality determinants of environment-friendly vegetables and fruits by trained panels
- Development of a quality determination model through multiple regression analysis of buyer-oriented consumer preference examination and descriptive characteristics

3. Development of the objective quality index and quality qualification model
- Establishment of an objective quality factor database
- Analysis of the relationship between objective quality factors and sensory-scientific quality determinants, and selection of the major quality index
- Development of a qualification model based on an objective quality index system

4. Verification of field applicability of the quality quantification model
- Verification of the compatibility of the quality quantification model with the sensory-scientific quality determination model
- Verification of the validity and field applicability of the objective quality index
- Verification of the quality quantification model and establishment of improvement measures

Results
1. Development of the determinants of consumer preference
- The analysis of the awareness and interest of Korean and Chinese consumers regarding environment-friendly agricultural products shows that, while the consumers in both countries have high interest, the interest level of Chinese consumers is higher due to their distrust in the safety of the agricultural products.

- The analysis of the determinants of domestic consumer preference in environment-friendly fruits yields the following rank in the order of importance: As to grapes, sweetness, flesh condition, shape, juice content, smell and color； as to mandarins sweetness, flesh condition, exterior and juice content.

- The analysis of the determinants of domestic consumer preference in environment-friendly vegetables yields the following, ranked in the order of importance: As to carrots, crispness, shape, firmness, sweetness, taste, juice content, color and damage； as to Korean melons, sweetness, crispness, juice content, smell, firmness, color, stem and damage.

- Based on the survey and analysis of Chinese consumers regarding mandarin and Xiang Gua (a type of muskmelon produced in China) that are equivalent to environment-friendly fruits (tangerine) and vegetables (Korean melon), sweetness was considered important but differences were observed in the importance of other characteristic factors.

2. Sensory scientific quality characterization and quantification
- The research on the sensory-scientific quality characteristics was conducted through trained panels for two kinds of environment - friendly fruits (mandarins and grapes) and two kinds of environment-friendly vegetables (carrots and Korean melons), which were selected after discussions with the cooperating institutions in consideration of production and sales quantity.

- The panel for deriving descriptive terms and the development of standard index was established in the following method: For each kind of vegetable and fruit, 30 untrained researchers were given four basic taste tests and ranking tests, and those who scored above 75% were trained as expert panelists with consideration to their willingness for consistent participation in the research and their ability to express and communicate.

- The analysis on the sensory - scien ti fic profiles for quality characterization for each kind was objectified through two phases: the phase for the development of descriptive terms and the phase for establishment of a standard sample for each descriptive term. The sensory- scientific quality characteristics that were derived through quantitative descriptive analysis were 21 items for mandarins, 25 items for grape, 24 items for carrot and 41 items for Korean melon.

- Mandarin and Korean melon were selected as the fruit and vegetable types, respectively, to be exportable to China, and were determined through a meeting. The sensory—scien ti fic quality characteristics selected in this case were exterior, taste, scent and texture, for they were determined feasible to be studied among the terms derived by the domestic expert panels, in consideration of the difficulties of expression using the Chinese language.

3. Selection of scientific sensory quality determinants by trained panels
- Conventionally produced and environment - friendly produced fruits and vegetables were provided by the participant company Hansalim. They their quality characteristics were studied through a discrimination and descriptive test, and the quality determinants were selected for each kind through distribution analysis, correlation analysis and principal component analysis.

- The discrimination test for each type was conducted on the following items: 13 species of mandarins [3 species of environment - friendly greenhouse(Bigarim) produced in Jeju, 3 species of pesticide-free greenhouse(Bigarim), 6 species of pesticide free outdoor land from two cultivation sites, and 1 conventionally cultivated species]； 22 species of Campbell grape (2 conventionally cultivated species, 10 environment-friendly greenhouse-cultivated species, and 10 environment-friendly outdoor-cultivated species)； 6 species of carrot (2 conven ti onally cultivated species and 4 environment - friendly cultivated species)； 6 species of Korean melon (1 conventionally cultivated species and 5 environment - friendly cultivated species).

- Among the 21 quality determinants, the quality determinants selected for tangerine were 4 exterior items, 3 smell items, 4 taste items and 3 texture items. The quality determinants that affected the quality of a mandarin were freshness of taste, high juice content, freshness of smell, firmness of flesh, skin gloss and sweetness, in the order of significance.

- There were differences between conventionally cultivated samples and environment-friendly cultivated samples for each kind. However, these differences were decided to be sensory-scientific quality determinants rather than quality determinants by cultivation method, because the influence of the harvesting time, differences in the species, and cultivation site was bigger than the influence of the cultivation method.

- The sensory-scientific quality determinants of mandarins and Korean melons for Chinese consumers were chosen among the terms generally used by the consumers themselves.

4. Development of a quality determination model through multiple regression analysis of buyer oriented consumer preference examination and descriptive characteristics
- Domestic and overseas consumer preference test was conducted on more than 100 untrained regular consumers for each kind, and the sensory-based quality determination model was developed as follows: through correlation analysis, PCA analysis and PLS analysis of the sensory attributes. The demonstration test for the quality determination model was conducted by Hansalim’s consumer preference examination.

5. Development of a quantification model based on objective quality index
- Two kinds of fruits (mandarins and grapes) and vegetables (carrots and Korean melons) were collected based on cultivation method and cultivation environment, with which analyses of the physiochemical composition related to the organoleptic quality factors of domestic and overseas consumers were conducted to build an objective quality index database. Then the objective quality index was selected through cross-correlation analysis and principal component analysis of the sensory attributes and physiochemical composition that are related to the consumer preference determination model. And for utilizing the quality index, an application technology was developed for quality quantification.

- After the expert panel survey, the usability of the index was verified through the same study with general buyers and distribution field workers.

A. Development of a quality index and a quality quantification model for mandarins
- The index was established as follows through the study of the relationship between physiochemical analysis measures and six factors among the consumer preference determinants of a tangerine and the field applicability test - skin color, freshness of scent, sweetness, freshness of taste, flesh elasticity and high juice content.

- Freshness of the scent appears to be correlated with the Hunter b value, and sweetness correlated with the Hunter a value and SSC. Freshness of taste has a higher correlation with SSC/TA than with SSC. Freshness of taste shows a correlation with SSC/TA, and flesh elasticity shows a correlation with the Hunter b value of the flesh. The correlation between a high juice content with Hunter a value, Hunter b value of the flesh, and SSC has been recognized.

- Because consumer preferences are distributed diversely according to factors such as gender and age, it is important to express the characteristics of the quality by using the objective index for each category of the consumer preference determinant.

- Quality quantification model of mandarins based on objective indices was developed as in the following
Y=0.083-0.50*firmness+0.04*CIE L^*：+0.004*CIE a^* +0.01* CIE b^* +2.83*juice content+0.02*SSC-0.13*pH-0.81*TA+0.04*SSC/TA (R²=0.998)

B. Development of a quality index and a quality quantification model for grapes
- The index was established as follows through the study of the rela ti onship between physiochemical analysis measures and eight factors among the consumer preference determinants of a grape and the field applicability test - juice content, sweetness, flesh elasticity, size, skin thickness, skin adherence, sourness, and skin texture.

- The correlation between the physiochemical DB and the sensorial characteristics has been recognized as in the following. Hunter a value with skin condition, fermentation flavor, sweetness, after sourness； Hunter b value with texture, skin condition, skin thickness, sour flavor, and fermentation flavor； SSC with firmness, sweetness, fermentation taste, and off taste； pH with freshness, skin thickness, sour taste, and texture； TA with after sourness, after astringency； SSC/TA with texture, sweetness.

- After analyzing a similar study with distribution experts, it appeared that sensory-scientific factors such as sweetness, texture, grape scent and skin color are correlated with the physiochemical compositions such as SSC, SSC/TA and CIE a^*/b^*, verifying that this result does not contradict the result drawn by the expert panel.

- Therefore, for those sensory-scientific factors among the 8 consumer preference determinants for grapes that cannot be visually inspected, the measured values of SSC, pH and chewiness can be used as the objective indices to quantify the quality of sweetness, sourness, flesh condition and juice content.

- When Hunter a value is measured with the epicuticular wax on the surface, the correlation analysis with SSC yields the r value of 0.01. However, when the epicuticular wax is removed, ther value increases to 0.76, which makes it possible to use it as an indirect index to measure sweetness non - destructively.

- Quality quantification model of grapes based on objective indices was developed as in the following.
Y=10.03 0.16*CIE L^*+0.88*CIE a^*+1.02*CIE b^*+0.0004*SSC+0.24*pH - 0.06*TA-0.83*Springness-0.44*Cohesiveness-0.77*Resilience (R²= 0.936)

C. Development of a quality index and a quality quantification model for carrots
- The index was established as follows through the study of the relationship between physiochemical analysis measures and five factors among the consumer preference determinants of a carrot and the field applicability test - characteristic taste, sweetness, sweet flavor, crunchiness, and juiciness.

- The correlation between the physiochemical DB and the sensorial characteristics has been recognized as in the following, crunchiness with weight, volume, and CIE L^*； sweetness with SSC and CIE b^*; sweet flavor with juice content and CIE L^*； juiciness with weight, volume, CIE L^*, and CIE b^*.

- Therefore, for those sensory-scientific factors among the 5 consumer preference determinants for carrots that cannot be visually inspected, the measured values of weight, volume, SSC, CIE L^*, CIE a^*, and CIE b^* can be used as the objective indices to quantify the quality of sweetness, sourness, flesh condition and juice content.

- Quality quantification model of carrots based on objective indices was developed as in the following.
Y=32.63-13.10*weight/volume-0.09*CIE L^*+0.02*CIE a^*+0.25*CIE b^* 1.64*pH 6.71*TA-0.26*SSC-1.65*SSC/pH-1.47*firmness (R²=0.705)

D. Development of a quality index and a quality quantification model for Korean melons
- The index was established as follows through the study of the relationship between physiochemical analysis measures and five factors among the consumer preference determinants of a Korea melon and the field applicability test - characteristic taste, sweetness, characteristic flavor, and juiciness.

- The correlation between the physiochemical DB and the sensorial characteristics has been recognized as in the following. Sweet flavor with CIE a^* and TA； flesh condition with weight/volume.

- Therefore, for those sensory-scientific factors among the 5 consumer preference determinants for Korean melons that cannot be visually inspected, the measured values of weigh/volume, SSC, and CIE a^* can be used as the objective indices to quantify the quality of sweetness, sourness, flesh condition and juice content.

- Quality quantification model of Korean melons based on objective indices was developed as in the following
Y=-5.16 - 0.004*weight+0.01*volume -1.09*density+0.18*CIE L^*0.01*CIEa^* 0.009* CIE b^*+0.05*SSC - 0.04*pH+0.16*TA - 0.00009*SSC/TA+0.002*juice content+0.00004*firmness (R²=0.528)

- Utilizing the fact that the general preference level for Korean melon is determined based on ripeness and is highly correlated with the level of ripeness and sweetness, a ripeness analysis methodology has been developed and patented.

- The following equipment was used: camera (to film the top part of the crop floating over water), control panel (to analyze the ripeness of the melon based on the level of buoyancy of the melon over the water in the image transmitted by the camera, and to select the fruit at the optimal ripeness level) and extraction part (extraction of the melons by the control of the control panel).

E. Development of a quality index and a quality quantification model for expert
- Quality quantification model of mandarins and Korean melons based on objective indices was developed as in the following for an export market especially to china.
Mandarins： Y=111.71 +1.91 *weight/uolume-1.03*CIE L*+0.51*CIE a^* -0.77*CIE b^*+34.56^*juice content -0.16*SSC+10.21*pH-6.36*TA-21.32*SSC/pH +0.12*SSC/TA (R²=0.974)
Korean melons： Y=2.80-3.13*weight/volume-0.07* CIE L^*+0.05* CIE a^* 0.05*CIE b^*+0.05*SSC+0.79*pH-1.28*TA+0.28*SSC/pH (R²=0.956)

Expected Contribution
The result of the estimate of consumer preference determination factors for environment—friendly fruits and vegetables will be utilized as supporting material for the establishment of a quality standard for the expansion of consumption for particular agricultural produce.

The quality standards that reflect consumer preferences can be utilized as a guideline for the direction of engineering, cultivation, distribution and consumption of agricultural products and relevant technological developments.

The results of the analyses of Chinese consumers’ preference levels in tangerine and Korean melon (Xiang Gua) will be utilized as foundational material for the development of a marketing strategy for the export to China market.

The value chain of domestic produce and technological importation barrier is maximized in preparation for the FT A by securing world-class technology through the development of a holistic, consumer oriented quality improvement system.

The result will be utilized as environment-friendly agricultural product quality management standards, moving from a production-distribution oriented quality standard to a consumer oriented standard.

(출처 : SUMMARY 15p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 5
• 요 약 문 ... 7
• SUMMARY ... 15
• CONTENTS ... 25
• 목차 ... 27
• 제1장 연구개발과제의 개요 ... 29
• 제1절 연구개발 목적 ... 29
• 제2절 연구개발의 필요성 ... 29
• 제2장 국내외 기술개발 현황 ... 34
• 제1절 친환경 농식품 시장의 국내외 동향 ... 34
• 제2절 품질지표 개발 관련 선행연구 ... 36
• 제3절 특허, 논문, 제품(시장) 분석 ... 38
• 제3장 연구수행 내용 및 결과 ... 44
• 제1절 재료 및 방법 ... 44
• 제2절 결과 및 고찰 ... 61
• 1. 소비자 기호도 조사 결과 개요 ... 61
• 2. 감귤의 품질계량화 연구 ... 74
• 3. 포도의 품질계량화 연구 ... 160
• 4. 당근의 품질계량화 연구 ... 254
• 5. 참외의 품질계량화 연구 ... 358
• 6. 수출용 친환경 감귤 (밀감)의 품질계량화 기술 개발 ... 485
• 7. 수출용 참외(시앙과)의 품질계량화 기술 개발 ... 522
• 8. 국내·외 소비자 기호도 조사 결과 비 교 ... 572
• 제3절 연구 개발 성과 ... 599
• 제4장 목표달성도 및 관련분야 기여도 ... 602
• 제5장 연구결과의 활용계획 ... 608
• 제6장 연구과정에서 수집한 해외과학기술정보 ... 609
• 제7장 연구개발결과의 보안등급 ... 611
• 제8장 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 612
• 제9장 연구개발과제의 대표적 연구실적 ... 615
• 제10장 참고문헌 ... 616
• 끝페이지 ... 621