KMID : 0665420050200060754
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Korean Journal of Food Culture 2005 Volume.20 No. 6 p.754 ~ p.760
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A Survey on Chinese University Students¡¯ in Beijing Perception for Korean Kimchi
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Han Jae-Sook
Han Gyeong-Phil Lee Jin-Sik Kim Young-Jin
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Abstract
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The purpose of this study was to investigate Chinese university students¡¯ in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered ¡¯it was taste¡¯ 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest ¡¯refreshing taste¡¯ 42.4%, unliked were ¡¯oder (of garlic, ginger and anchovy juice, etc)¡¯ and ¡¯too spicy¡¯ 33.3%, respectively. Improvement on consumption extention of Kimchi answered ¡¯not too salty¡¯ 30.2%, ¡¯not too hot¡¯ 28.5% and ¡¯not too strong seasoning¡¯ 22.7%. Perception for Kimchi answered the highest mean (3.95) ¡¯Kimchi is a good side dish with cooked rice¡¯.
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KEYWORD
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Chinese, Beijing, Kimchi, Commercial Kimchi, perception
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