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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)
- Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
- Jo, Su-Gyeong; Lee, Soh Min; Sohn, Kyung-Hyun; Kim, Kwang-Ok
- Ewha Authors
- SCOPUS Author ID
- Issue Date
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- 1226-7708; 2092-6456
- vol. 24, no. 3, pp. 921 - 930
- cross-cultural comparison; bulgogi (Korean traditional barbecued beef); consumer accpetability; Chinese and Korean consumers; descriptive analysis
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- SCIE; SCOPUS; KCI
- 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.
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