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KMID : 0380620150470050623
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.623 ~ p.632
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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
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Lee Soh-Min
Bae Su-Jin
Kim Kwang-Ok
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Abstract
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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.
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KEYWORD
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cross-cultural comparison, ethnic Korean flavor, consumer acceptability, CATA reasons of liking and disliking, Dakgangjeong (sweet crispy chicken)
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