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Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)

Food Science and Biotechnology 2021년 30권 1호 p.77 ~ 86
서가경, 이초롱, 박상희, 이수현, 서원호, 김지욱, 홍재희,
소속 상세정보
서가경 ( Seo Ga-Gyeong ) - Seoul National University Department of Food and Nutrition
이초롱 ( Lee Cho-Long ) - Seoul National University Department of Food and Nutrition
박상희 ( Park Sang-Hee ) - Seoul National University Department of Food and Nutrition
이수현 ( Lee Soo-Hyun ) - Seoul National University Research Institute of Human Ecology
서원호 ( Seo Won-Ho ) - Ourhome Co. Ltd.
김지욱 ( Kim Ji-Wook ) - Ourhome Co. Ltd.
홍재희 ( Hong Jae-Hee ) - Seoul National University Department of Food and Nutrition

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.

키워드

Flavoring; Consumer liking; Smoky; Rate-all-that-apply (RATA) test; Bulgogi

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