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Lin-Schilstra L, Backus G, Snoek H, Mörlein D. Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries. Meat Sci 2022; 187:108736. [DOI: 10.1016/j.meatsci.2022.108736] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 01/24/2023]
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2
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Gotow N, Skrandies W, Kobayashi T, Kobayakawa T. Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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3
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Seo GG, Lee CL, Park SH, Lee SH, Seo WH, Kim JW, Hong JH. Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef). Food Sci Biotechnol 2021; 30:77-86. [PMID: 33552619 DOI: 10.1007/s10068-020-00848-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/26/2020] [Accepted: 11/04/2020] [Indexed: 10/22/2022] Open
Abstract
As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers' perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.
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Affiliation(s)
- Ga-Gyeong Seo
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Cho-Long Lee
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Sang-Hee Park
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Soo-Hyun Lee
- Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Won-Ho Seo
- Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do 13403 Korea
| | - Ji-Wook Kim
- Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do 13403 Korea
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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Kim MR, Chung SJ, Adhikari K, Shin H, Cho H, Nam Y. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods 2020; 9:foods9101463. [PMID: 33066508 PMCID: PMC7602202 DOI: 10.3390/foods9101463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/08/2020] [Accepted: 10/12/2020] [Indexed: 12/05/2022] Open
Abstract
The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.
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Affiliation(s)
- Mi-Ran Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55365, Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Correspondence: ; Tel.: +82-10-7281-7213
| | - Koushik Adhikari
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA;
| | - HyeWon Shin
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Hana Cho
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Yerim Nam
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
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The Effect of Plating, Ingredients, and Cooking Processes on the Acceptance and Authenticity of Ethnic Rice Dishes. Foods 2020; 9:foods9080976. [PMID: 32717888 PMCID: PMC7466294 DOI: 10.3390/foods9080976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/19/2020] [Accepted: 07/20/2020] [Indexed: 11/16/2022] Open
Abstract
Familiarity and ethnic authenticity have a significant influence on the liking of ethnic food. Thus, it is crucial to identify the degree to which a dish can be modified in order to increase hedonic responses and familiarity without the loss of ethnic authenticity. This study determined the degree to which perceptions of the Korean rice dish, bibimbap, would vary upon modification of its ingredients, cooking process, or plating using the Southeast Asian market as a model system. The dish was prepared in Korean style or as Nasi Goreng, the Southeast Asian style. Eight formulations (2 ingredients × 2 cooking methods × 2 plating styles) were tested by panels, including 77 Southeast Asians and 72 Koreans. Hedonic responses, familiarity, ethnic authenticity, and purchase intent were evaluated using a nested analysis of variance. Ingredients and cooking methods had a significant influence on liking and perceived ethnic authenticity. In addition, plating had a substantial effect on the perception of ethnic authenticity and expected liking. Overall, the rate of positive responses increased when region-specific cooking processes and plating were matched. Taken together, our results suggest that modification of familiar dishes needs to be carefully considered as it can have complex effects on liking and perceived ethnic authenticity.
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Kim S, Yang S, Cho MS, Chung SJ. Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5092-5101. [PMID: 30982970 DOI: 10.1002/jsfa.9753] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 03/12/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study identified and compared the drivers of liking for fresh pears cross-culturally, using Korean and Chinese panels and consumers. The pear samples consisted of six types of fresh pear varying in flavor and texture qualities. The descriptive panels for the two countries independently derived descriptive terms for the pears. Acceptance testing was also conducted to examine the hedonic levels of fresh pears among Chinese and Korean consumers. Multivariate analysis of variance, using a general linear model (GLM), and multiple-factor analysis were applied to the descriptive data. The consumer test data were analyzed using a GLM, correspondence analysis, and internal preference mapping. RESULTS The results showed that the overall perceptual configurations of pears developed by the Chinese and Korean panels were similar. The consumer liking for fresh pears and the drivers of liking were also cross-culturally similar. Consumers from both countries liked crisp and juicy Asian pears but they had different perceptions of and liking for the pear with a strong fruity note and soft texture. This observation was supported by the results of the descriptive analysis, which showed that the Chinese panel considered this pear sample to be fruity and have an harmonious flavor, whereas the Korean panel - which was less familiar with the sample - considered its flavor unharmonious. CONCLUSION Previous cross-cultural studies have often found that food acceptance levels vary markedly with the degree of familiarity with target foodstuffs. However, unlike other food categories, the difference seems relatively small for fruits that are commonly available across cultures. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Seulgi Kim
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
| | - Seungeun Yang
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
| | - Mi-Sook Cho
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
| | - Seo-Jin Chung
- Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, South Korea
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Yang J, Lee J. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods 2019; 8:foods8020054. [PMID: 30717367 PMCID: PMC6406395 DOI: 10.3390/foods8020054] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 01/13/2019] [Accepted: 01/14/2019] [Indexed: 11/16/2022] Open
Abstract
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers' growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.
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Affiliation(s)
- Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
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Consumer perception of original and modernised traditional foods of Indonesia. Appetite 2019; 133:61-69. [DOI: 10.1016/j.appet.2018.10.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 07/12/2018] [Accepted: 10/23/2018] [Indexed: 11/19/2022]
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9
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Gazing behavior reactions of Vietnamese and Austrian consumers to Austrian wafers and their relations to wanting, expected and tasted liking. Food Res Int 2018; 107:639-648. [DOI: 10.1016/j.foodres.2018.03.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 02/22/2018] [Accepted: 03/02/2018] [Indexed: 11/23/2022]
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Heo J, Lee J. US consumers' acceptability of soy sauce and bulgogi. Food Sci Biotechnol 2017; 26:1271-1279. [PMID: 30263661 DOI: 10.1007/s10068-017-0174-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/20/2017] [Accepted: 06/14/2017] [Indexed: 11/29/2022] Open
Abstract
This study investigated acceptability and consumer segmentation of soy sauce and famous Korean dish, bulgogi. A total of 123 participants evaluated intensity of 18 attributes and sensory liking of 4 commercial soy sauce samples and bulgogi samples made by aforementioned soy sauces. The overall results showed that appearance liking was the only significant different attribute among soy sauce samples and there were no significant differences among bulgogi samples. Furthermore, there was little correlation between overall liking of soy sauce and bulgogi samples. However, different segments of consumer groups were found by cluster analysis. Four and five subgroups of consumers were identified on evaluation of soy sauce samples and bulgogi samples, respectively. These results demonstrated that consumers' different preference pattern. In conclusion, this study specified characteristics of commercial soy sauce perceived by consumers and consumers' acceptability toward soy sauces and bulgogi made using soy sauces.
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Affiliation(s)
- JeongAe Heo
- 1Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busan, 46241 Korea
| | - Jeehyun Lee
- 1Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busan, 46241 Korea.,2Department of Culinary Arts and Food Science, Drexel University, Philadelphia, PA 19104 USA
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Lee HS, Lopetcharat K. Effect of culture on sensory and consumer research: Asian perspectives. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Park HJ, Ko JM, Jang SH, Hong JH. Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling. Food Sci Biotechnol 2017; 26:427-434. [PMID: 30263560 PMCID: PMC6049427 DOI: 10.1007/s10068-017-0058-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Revised: 12/30/2016] [Accepted: 02/03/2017] [Indexed: 10/19/2022] Open
Abstract
This study compared the perception of and preference for seven bulgogi marinade sauces between Korean and Japanese consumers. Flash profiling (10 panelists each) and consumer test (97 Japanese and 102 Koreans) were conducted. Results showed that both Korean and Japanese panelists perceived the samples similarly but described using different terms. There were significant crosscultural differences in most liking and just-about-right attributes, except texture liking and sweetness. Both consumer panelists preferred sweeter samples, but Japanese consumers rated liking for less sweet samples higher than Korean consumers. Japanese consumers considered strong saltiness, umami, and soy sauce flavor as "just-about-right," whereas Korean consumers considered the same levels as "much too strong". Familiarity showed a significantly positive correlation with both Korean and Japanese consumers' liking, but authenticity was only significantly correlated with Korean consumers' liking. This indicates that perception of authenticity might not have a strong impact on Japanese consumers' liking.
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Affiliation(s)
- Hee-Jung Park
- Department of Foods and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Jeong-Min Ko
- Department of Foods and Nutrition, Kookmin University, Seoul, 02707 Korea
| | | | - Jae-Hee Hong
- Department of Foods and Nutrition, Kookmin University, Seoul, 02707 Korea
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