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Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)

Title
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
Authors
Jo, Su-GyeongLee, Soh MinSohn, Kyung-HyunKim, Kwang-Ok
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2015
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 24, no. 3, pp. 921 - 930
Keywords
cross-cultural comparisonbulgogi (Korean traditional barbecued beef)consumer accpetabilityChinese and Korean consumersdescriptive analysis
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Bulgogi (Korean-traditional barbequed beef) is one of the most popular Korean traditional foods. China, the world's most populous country, is a huge market that has the biggest market potential in the world. The purpose of the study was to understand the preference of Chinese consumers for bulgogi products in comparison to that of Korean consumers. Sensory characteristics of bulgogi samples that differed in levels of main marinating ingredients were examined using descriptive analysis and results were connected to hedonic information collected from Chinese (n=72) and Korean (n=76) participants. Bulgogi samples were prepared in ready-to-heat form. Chinese consumers' overall acceptability was negatively affected by sweet taste, and green onion, black pepper, cooked onion, and sesame flavors. Chinese consumers tended to report that tested bulgogi samples were 'too sweet', while Korean consumers thought that sweetness levels were 'just-right'. The results implied the influence of cultural expectation playing a role in consumer acceptability.
DOI
10.1007/s10068-015-0119-7
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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