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KMID : 1007520120210030829
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Food Science and Biotechnology
2012 Volume.21 No. 3 p.829 ~ p.838
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Sensory Characteristics and Cross-cultural Comparisons of Consumer Acceptability for Gochujang Dressing
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Hong Jae-Hee
Lee Kyu-Won
Chung Seo-Jin
Chung La-Na
Kim Haeng-Ran
Kim Kwang-Ok
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Abstract
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This study was conducted to identify the sensory profiles of gochujang dressing prepared with different formulations, and to compare hedonic responses crossculturally. Gochujang dressing samples were prepared by varying levels of gochujang and sugar. The sensory attributes of the samples were examined by 8 descriptive analysis panelists. Consumers from Korea (n=50), China (n=34), and the US (n=26) participated in the consumer test. Sourness and pungency of the samples were decreased by adding more gochujang. A significant gochujang× sugar interaction was observed for the sweetness and burning sensation. Korean consumers liked the dressing whose sugar level was increased from that of the control. There was no significant difference in Chinese and the US consumers’ liking score between the samples, but multiple factor analysis result suggested that the sample with the decreased sugar level was particularly liked by the US consumers whereas the sample with lower gochujang level was disliked by Chinese consumers.
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KEYWORD
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gochujang, dressing, descriptive analysis, consumer acceptability, cross-cultural study
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