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Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers

Title
Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers
Authors
Lee S.M.Bae S.-J.Kim K.-O.
Ewha Authors
김광옥이소민
SCOPUS Author ID
김광옥scopus; 이소민scopus
Issue Date
2015
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 47, no. 5, pp. 623 - 632
Keywords
CATA reasons of liking and dislikingConsumer acceptabilityCross-cultural comparisonDakgangjeong (sweet crispy chicken)Ethnic Korean flavor
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI scopus
Abstract
This study investigated sensory characteristics and cross-cultural consumer acceptability of sweet crispy chicken (Dakgangjeong) prepared with six types of Korean-style sauces among Korean and Chinese consumers. The main ingredient(s) of each sauce was soy sauce (SOY), Japanese apricot extract and soy sauce (JASOY), gochujang (SPICY), minced garlic (GARL), and ketchup (KET-I and KET-II); KET-I and KET-II were modified to possess ethnic Korean flavors. In general, Korean and Chinese consumers preferred all types of Dakgangjeong, except for GARL and SPICY, respectively. Least preferred products of each country had the lowest familiarity rating among consumers of the respective countries. Similar to previous studies, these results showed that familiarity is an important factor affecting consumer preference in a cross-cultural context. Particularly, it was found that higher familiarity of the product was not found to influence consumer to like a product, but rather low familiarity seemed to affect consumers to reject a product.
DOI
10.9721/KJFST.2015.47.5.623
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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