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KMID : 1011620190350010102
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 1 p.102 ~ p.110
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Drivers for the Preference of Korean Traditional Cookies by Korean, Vietnamese, and Chinese Children
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Choi Sun-Ah
Chung La-Na
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Abstract
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Purpose: This study assessed schoolchildren aged 7 to 12 years old in Korea, Vietnam, and China to determine their preferences as well asthe factors influencing their preferences for four types of Korean traditional cookies.
Methods: For Yackwa, Maejakkwa, Chapssalyukwa, and Ssalyeotkangjeong a sensory test was performed to examine the overall, appearance, odor, taste and texture preferences, and a sensory property intensity test was performed to examine the hardness, crispiness, sweetness, and greasiness, scoring them from 1 to 5 (1=strongly dislike, 5=strongly like) and investigate their attitudes toward the products such as preference and non-preference factors, familiarity, intention to eat again and intention to recommend others using check-all-that-apply (CATA) method.
Results: The results revealed significant differences in all items of the preferences and the sensory property intensities (p<0.001). The preferences were ranked in the order of China, Korea, and Vietnam, and the overall preferences of Chinese children were the highest. Among the samples, the preference for Ssalyeotkangjeong was higher than that of the other Korean traditional cookies by more than 4 points in all three countries. Sweetness, gloss, and color were selected for the preference properties.
Conclusion: As a result, the children of each country reported the sensual qualities that determine their preference for Korean traditional cookies.
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KEYWORD
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Korean traditional cookie, consumer acceptance test, drivers of liking, check-all-that-apply (CATA)
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