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KMID : 0665420040190040460
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Korean Journal of Food Culture
2004 Volume.19 No. 4 p.460 ~ p.467
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A Survey on the Commercial Poggi Kimchi and Consumer Acceptance Test Prepared in the Various Region
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Lee In-Seon
Kim Hye-Young
Kim Eun-Jung
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Abstract
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Survey on the usage of commercial poggi Kimchi was run and consumer’s acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.
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KEYWORD
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Survey commercial poggi Kimchi, consumer’s acceptance
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