|
KMID : 1011620210370020109
|
|
Korean Journal of Food and Cookey Science
2021 Volume.37 No. 2 p.109 ~ p.126
|
|
|
Cross-Cultural Analysis of Sensory Characteristic and Consumer Acceptability for Spicy Sauces
|
|
Chung La-Na
Yang Jeong-Eun
|
|
|
Abstract
|
|
|
Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample.
Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently.
Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people.
Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.
|
|
|
KEYWORD
|
|
|
spicy sauce, sensory characteristic, descriptive analysis(DA), principal component analysis(PCA), multiple factor analysis(MFA)
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|