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Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang

Title
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang
Authors
Roh, Soo HyunLee, Soh MinKim, Sang SookKim, Kwang-Ok
Ewha Authors
김광옥이소민
SCOPUS Author ID
김광옥scopus; 이소민scopus
Issue Date
2018
Journal Title
JOURNAL OF FOOD SCIENCE
ISSN
0022-1147JCR Link

1750-3841JCR Link
Citation
JOURNAL OF FOOD SCIENCE vol. 83, no. 2, pp. 464 - 474
Keywords
application in soupcondimentDoenjang (Korean fermented soybean paste)drivers of likingfamiliarity
Publisher
WILEY
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. Practical ApplicationCompared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.
DOI
10.1111/1750-3841.14040
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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