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Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing

Title
Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing
Authors
Hong J.-H.Lee K.-W.Chung S.Chung L.Kim H.-R.Kim K.-O.
Ewha Authors
김광옥홍재희정서진
SCOPUS Author ID
김광옥scopus; 정서진scopus
Issue Date
2012
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 21, no. 3, pp. 829 - 837
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
This study was conducted to identify the sensory profiles of gochujang dressing prepared with different formulations, and to compare hedonic responses cross-culturally. Gochujang dressing samples were prepared by varying levels of gochujang and sugar. The sensory attributes of the samples were examined by 8 descriptive analysis panelists. Consumers from Korea (n=50), China (n=34), and the US (n=26) participated in the consumer test. Sourness and pungency of the samples were decreased by adding more gochujang. A significant gochujangx sugar interaction was observed for the sweetness and burning sensation. Korean consumers liked the dressing whose sugar level was increased from that of the control. There was no significant difference in Chinese and the US consumers' liking score between the samples, but multiple factor analysis result suggested that the sample with the decreased sugar level was particularly liked by the US consumers whereas the sample with lower gochujang level was disliked by Chinese consumers.
DOI
10.1007/s10068-012-0107-0
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엘텍공과대학 > 식품공학전공 > Journal papers
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