조리용 와인이 음식의 품질 속성에 미치는 영향

The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. Factor analysis, reliability analysis (Cronbach's α), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p＜0.001) had the most significant influence on food quality. And functionality (=.321, p＜0.001) and quality enhancement(=.296, p＜0.001) also had significant effects in that order. Further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.