온라인 리뷰 빅데이터를 활용한 식물성 밀가루 대체면 소비자 인식 구조 및 감성 분석

초록

This study evaluated the consumer perceptions and sentiment responses toward plant-based flour alternative noodles using large-scale online review data. As the interest in health, sustainability, and plant-based diets grows, products such as soybean, konjac, and seaweed noodles are gaining popularity as alternatives to traditional wheat-based noodles. Genuine consumption experiences were captured by analyzing 158,886 reviews from the Korean online grocery platform Market Kurly. An integrated analytical framework combining text mining, Latent Dirichlet Allocation topic modeling, sentiment analysis, and random forest regression was used. Ten latent topics were identified and grouped into three main dimensions: cooking and usage, health and dieting, and product attributes and evaluations. The results showed that consumer perceptions go beyond simple diet motives and reflect a range of experiential and functional considerations. Soybean noodles were appreciated for their versatility in cooking, but were limited by the unfamiliar textures. Konjac noodles were strongly linked to weight management but restricted by sensory dissatisfaction. Seaweed noodles received positive perceptions for their unique texture and affordability. This paper provides data-driven insights into consumer perception structures and sentiment patterns in the growing plant-based alternative food market and offers practical implications for future product development and marketing strategies

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