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KMID : 1011620080240060871
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.871 ~ p.875
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A Survey of the Preference for Korean Kimchi by Spanish Natives
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이명기:Lee Myung-Ki
장대자:Jang Dai-Ja/양혜정:Yang Hye-Jung/정자경:Jeong Ja-Kyeong
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Abstract
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This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93 .9% ofthe respondents said that Korean Kimchi was a suitable food based on its spicy flavor〉chewing force〉appearance〉red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell〉chewing force. Interestingly, the hot taste was a common selec?tion for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.
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KEYWORD
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Kimchi, preference, Spain
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