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KMID : 1011620210370050449
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 5 p.449 ~ p.455
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Sensory Characteristics and Drivers of Preference of Low Calorie Oil and Water Packed Canned Tuna
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Kim Yang
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Abstract
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Purpose: This study investigated the sensory characteristics of low-calorie canned tuna, a favorite of Korean consumers and analyzed the relationship between its sensory attributes and consumer preferences.
Methods: Five canned tuna products having the highest market share in South Korea were selected. The sensory properties of the products were analyzed using a generic descriptive analysis. A hundred consumers took part in the consumer acceptance test.
Results: Twelve descriptors were developed to characterize the tuna products. The packing medium and additional seasoning were the key factors differentiating the canned tuna products. Partial least square regression revealed that umami taste, mouth-coating and redness were the positive drivers for preference, whereas fishy flavor, fishy aftertaste, and lightness were the negative attributes that drove consumers away.
Conclusion: This information can be helpful for further producing new canned tuna products.
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KEYWORD
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oil and water-packed canned tuna, sensory characteristics, consumer preference, drivers of liking
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