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Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)

Title
Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)
Authors
Kim, Mi-ranGo, Jung-eunKim, Ha-yunChung, Seo-jin
Ewha Authors
정서진
SCOPUS Author ID
정서진scopus
Issue Date
2017
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 26, no. 2, pp. 409 - 418
Keywords
gochujangdescriptive analysisconsumer acceptance testcentral location testhome use test
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS
Abstract
The present study investigated the sensory characteristics of 31 types of gochujang, a Korean fermented chili paste, produced in various regions of Korea. Generic descriptive analysis was conducted to analyze the sensory properties of the samples. Among these, four samples were selected for consumer taste test based on their distinct sensory profiles. The drivers of liking for gochujang were identified when the samples were applied to four different food systems. Consumers (age range: 20's-60's) rated the acceptance of the samples. ANOVA and multivariate analyses were conducted on the data. The types of carbohydrate sources or usage of additional seasoning showed stronger influence on the sensory characteristics of gochujang than the production location. Samples with strong fermented soy and fish sauce characteristics were fairly unacceptable to the consumers. The positive drivers of gochujang were appropriate levels of spiciness and sweet odors/flavors, whereas the negative drivers were off-note and fermentation-related flavors.
DOI
10.1007/s10068-017-0056-8
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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