|
KMID : 1007520210300010077
|
|
Food Science and Biotechnology
2021 Volume.30 No. 1 p.77 ~ p.86
|
|
|
Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)
|
|
Seo Ga-Gyeong
Lee Cho-Long
Park Sang-Hee
Lee Soo-Hyun
Seo Won-Ho
Kim Ji-Wook
Hong Jae-Hee
|
|
|
Abstract
|
|
|
|
As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers’ perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.
|
|
|
KEYWORD
|
|
|
Flavoring, Consumer liking, Smoky, Rate-all-that-apply (RATA) test, Bulgogi
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|