View : 15 Download: 0

Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions

Title
Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions
Authors
Lee, Soh MinKim, Soo-EonGuinard, Jean-XavierKim, Kwang-Ok
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2016
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 25, no. 3, pp. 745 - 756
Keywords
flavor familiaritycross-cultural researchproduct perceptionfree-choice profilinghot sauce
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
The present work explored how consumers' product perceptions differ when flavor familiarity with the product set varied. Half of the samples used in this study contained fermented ingredients (fermented red pepper or gochujang, a traditional Korean fermented soybean/red pepper paste), and the others were top selling hot sauce products in the US market. Free-choice profiling was performed by Korean and US consumers and was analyzed using GPA. Descriptive analysis was conducted and analyzed using PCA. While Korean and US consumers perceived product similarly along the first principal dimension which described distinctive sensory differences among the products, in the next principal dimension, it was found that these consumers perceived the products differently. Observations indicated that this discrepancy seemed to be originated from differences in flavor familiarity. This study showed flavor familiarity not only influences one's preference but also may influence perception of foods such as hot sauces.
DOI
10.1007/s10068-016-0128-1
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE