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KMID : 1011620100260020155
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 2 p.155 ~ p.164
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Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique
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차성미:Cha Sung-Mi
정라나:Chung La-Na/정서진:Chung Seo-Jin/김광옥:Kim Kwang-Ok/한귀정:Han Gwi-Jung/이새롬:Lee Sae-Rom
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Abstract
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The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals’ opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, ‘hot chili pepper’, ‘Kimchi’, ‘soy sauce’, and ‘garlic’ were represented as Korean typical tastes and flavors. Also ‘harmonized’ was determined to be a type of food that should be introduced to foreigners and, ‘sweet’ and ‘tart’ were shown to also be liked by foreigners. In addition, ‘neobiani’, ‘kalbi’, ‘bibimbap’, ‘kimchi’, ‘japchae’, and ‘neobiani’ were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.
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KEYWORD
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Korean typical foods, Delphi technique, tastes and flavors
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