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Jo Y, Lee J, Kim MK. Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food Sci Biotechnol 2023; 32:949-957. [PMID: 37123067 PMCID: PMC10130271 DOI: 10.1007/s10068-022-01224-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 01/07/2023] Open
Abstract
There is an increased demand for rice doenjang by consumers who are allergic to beans as well as for those seeking diverse flavors. The objective of this study was to characterize the physicochemical and sensory characteristics of commercially available rice-based doenjang in Korea and to identify the perception of Korean consumers about rice-based doenjang. Rice doenjang exhibited a lower pH, acid value, and an NH3-N content, as well as a higher total sugar, reducing sugar, and alcohol content than soybean doenjang. Descriptive analysis results revealed that rice doenjang made in Korea has similar aroma characteristics as in miso, such as Katsuobushi aromatic. The rice doenjang purchased from Japan was characterized by high intensities of sweet attributes, such as butter cracker, grape juice, and pineapple. Consumers preferred soybean doenjang instead of rice doenjang among three doenjang samples. These results suggest that the familiarity of soybean-based doenjang affects consumer preference and choice.
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Affiliation(s)
- Yongwoo Jo
- Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
| | - JungJae Lee
- Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
- K-Food Research Center, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju, Jeonbuk Republic of Korea
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2
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Mihnea M, Tobin AB, Lopez‐Sanchez P, Garrido‐Bañuelos G. Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees. J SENS STUD 2022. [DOI: 10.1111/joss.12781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mihaela Mihnea
- Material and Exterior Design, Perception RISE Research Institutes of Sweden AB Göteborg Sweden
| | - Aarti B. Tobin
- Food Materials Commonwealth Scientific and Industrial Research Organisation Canberra Australia
| | - Patricia Lopez‐Sanchez
- Food Nutrition and Science Chalmers University of Technology Göteborg Sweden
- Food Technology, Department of Analytical Chemistry, Nutrition and Food Science University of Santiago de Compostela, Campus Terra Lugo Spain
| | - Gonzalo Garrido‐Bañuelos
- Agriculture and Food, Bioeconomy and Health RISE Research Institutes of Sweden Gothenburg Sweden
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3
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Wang H, Feng X, Suo H, Yuan X, Zhou S, Ren H, Jiang Y, Kan J. Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Elmacı İ, Gok I. Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5368-5377. [PMID: 33650176 DOI: 10.1002/jsfa.11185] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/18/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark). RESULTS Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors - ten Turkish and ten Brazilian - were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post-harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. © 2021 Society of Chemical Industry.
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Affiliation(s)
- İlkay Elmacı
- Faculty of Applied Sciences, Istanbul Okan University, Tuzla, Turkey
| | - Ilkay Gok
- Faculty of Applied Sciences, Istanbul Okan University, Tuzla, Turkey
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5
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Yi SH, Hong SP. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste ( Doenjang). Molecules 2021; 26:5067. [PMID: 34443655 PMCID: PMC8399581 DOI: 10.3390/molecules26165067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/18/2021] [Accepted: 08/18/2021] [Indexed: 11/23/2022] Open
Abstract
To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. Bacillus sp.-K3, Bacillus sp.-K4 and Bacillus amyloliquefaciens-J2 showed relatively high protease activity, at 317.1 U, 317.3 U and 319.5 U, respectively. The Bacillus sp.-K1 showed the highest lipase activity at 2453.6 U. In the case of amylase, Bacillus subtilis-H6 showed the highest activity at 4105.5 U. The results of the PCA showed that Bacillus subtilis-H2, Bacillus subtilis-H3, and Bacillus sp.-K2 were closely related to the production of 3-hydroxy-2-butanone (23.51%~43.37%), and that Bacillus subtilis-H5 and Bacillus amyloliquefaciens-J2 were significantly associated with the production of phenethyl alcohol (0.39% and 0.37%). The production of peptides was observed to vary among the Bacillus cultures such as Val-Val-Pro-Pro-Phe-Leu and Pro-Ala-Glu-Val-Leu-Asp-Ile. These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang.
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Affiliation(s)
| | - Sang-Pil Hong
- Principal Researcher, Division of Strategic Food Research, Korea Food Research Institute (KFRI), 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Korea;
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6
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Khosravi A, Razavi SH. Therapeutic effects of polyphenols in fermented soybean and black soybean products. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104467] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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7
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Jo Y, Kim MK. Influences of appearance characteristics on consumer acceptance and perception of “gu‐soo” in fermented soybean paste (
doenjang
). J SENS STUD 2020. [DOI: 10.1111/joss.12597] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yongwoo Jo
- Department of Food Science and Human Nutrition, and Fermented Food Research Center Jeonbuk National University Jeonju‐si Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, and Fermented Food Research Center Jeonbuk National University Jeonju‐si Republic of Korea
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8
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Mazzaglia A, Legarová V, Giaquinta R, Lanza CM, Restuccia C. The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Liu P, Xiang Q, Gao L, Wang X, Li J, Cui X, Lin J, Che Z. Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd. J Food Sci 2019; 84:154-164. [PMID: 30633383 DOI: 10.1111/1750-3841.14412] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 11/01/2018] [Accepted: 11/07/2018] [Indexed: 11/28/2022]
Abstract
The effects of different fermentation strains on the flavor characteristics of fermented soybean curd (FSC) were investigated in this study. Fresh tofu was fermented by Actinomucor elegans, Rhizopus arrhizus, Mucor racemosus, and Rhizopus chinensis, either alone or in various combinations. The FSC manufacturing process included prefermentation by different strains at 28 °C for 60 hr, followed by salting at 16 °C for 7 days and finally proceeding postfermentation at 25 °C for 35 days. Subsequently, five tested samples were obtained, namely, sample A (fermented by A. elegans alone), R (fermented by R. arrhizus alone), AR (fermented by A. elegans and R. arrhizus at 5:1), AM (fermented by A. elegans and M. racemosus at 1:1), and RR (fermented by R. arrhizus and R. chinensis at 7:3). The flavors of the five samples were determined by E-nose, sensory evaluation, and GC-MS. E-nose system observed significant discriminations by principal component analysis and linear discriminant analysis analysis. Sensory evaluation ranked the overall sensory scores: AR>AM>A>RR>R. As shown in GC-MS results, sample AR also had, on average, the highest level of many volatiles. Out of 10 critical volatiles, the detected frequency of samples AR, AM, RR, A, and R was 10, 9, 9, 8, and 7, respectively. PLS2 regression model was used to explore the influence on flavor quality of different strains. All three analytic methods revealed similar results, with sample AR providing the best flavor quality, while the opposite was the case with sample R. Therefore, it could be concluded that A. elegans and R. arrhizus at 5:1 (v/v) was the optimal combination, and may likely promote the production of critical volatile compounds. PRACTICAL APPLICATION: The flavors of fermented soybean curds are influenced by various factors such as physicochemical and microorganism during the fermentation surroundings. The results of this work not only provide valuable information for FSC flavor studies, but can also guide the FSC industry to improve flavor quality by applying the most appropriate production strains.
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Affiliation(s)
- Ping Liu
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Qin Xiang
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Liu Gao
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Xuemei Wang
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Jiayi Li
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Xiaohong Cui
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Junfan Lin
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
| | - Zhenming Che
- School of Food and Bioengineering, Xihua Univ., Chengdu, 610039, PR China
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10
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Price EJ, Tang R, El Kadri H, Gkatzionis K. Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels. J SENS STUD 2019. [DOI: 10.1111/joss.12494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | - Rishi Tang
- School of Chemical EngineeringUniversity of Birmingham Birmingham UK
| | - Hani El Kadri
- School of Chemical EngineeringUniversity of Birmingham Birmingham UK
| | - Konstantinos Gkatzionis
- School of Chemical EngineeringUniversity of Birmingham Birmingham UK
- Department of Food Science and NutritionSchool of the Environment, University of the Aegean Myrina Lemnos Greece
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11
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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: 40] [Impact Index Per Article: 8.0] [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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12
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Kim MR, Kim KP, Chung SJ. Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.07.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Liu P, Xiang Q, Chen G, Liu Y, Zhai G, Lu S, Che Z. Consumer preference of Chinese traditional fermented fava pastes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1528271] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ping Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qin Xiang
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gong Chen
- Sichuan Food Fermentation Industry Research and Design Institute, Chengdu, Sichuan, China
| | - Yan Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gang Zhai
- Sichuan Provincial Economic and Information Commission, Chengdu, Sichuan, China
| | - Shixu Lu
- Institute of Food Research, Sichuan of Institute of Light Industry, Chengdu, Sichuan, China
| | - Zhenming Che
- College of Food and Bio-engineering, Xihua University, Chengdu, China
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14
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Kim MK, Chung HJ, Bang WS. Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang
(fermented soybean paste) in Korea. J SENS STUD 2018. [DOI: 10.1111/joss.12462] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mina K. Kim
- Department of Food Science and Human nutrition and Fermented Food Research Center; Chonbuk National University; Jeonju-si Republic of Korea
| | - Hyun-Jung Chung
- Department of Food and Nutrition; Inha University; Incheon Republic of Korea
| | - Woo-Suk Bang
- Department of Food and Nutrition; Yeungnam University; Gyeongsan Republic of Korea
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15
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Affiliation(s)
- Wenmeng He
- Food and Nutritional Sciences Programme; School of Life Sciences, The Chinese University of Hong Kong; Shatin, N.T., Hong Kong SAR China
| | - Yan Ping Chen
- Food and Nutritional Sciences Programme; School of Life Sciences, The Chinese University of Hong Kong; Shatin, N.T., Hong Kong SAR China
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme; School of Life Sciences, The Chinese University of Hong Kong; Shatin, N.T., Hong Kong SAR China
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16
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Choi WS, Jarma Arroyo SE, Seo HS. Cross-cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13807] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Won Seok Choi
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704 USA
- Department of Food Science and Technology; Korea National University of Transportation; Jeungpyeong-gun Chungbuk 27909 Korea
| | - Sara E. Jarma Arroyo
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704 USA
| | - Han-Seok Seo
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704 USA
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17
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Teo PS, van Langeveld AW, Pol K, Siebelink E, de Graaf C, Martin C, Issanchou S, Yan SW, Mars M. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Kim MK, Kwak HS, Kim MJ, Kim SS. Identification of sensory characteristics that drive consumer preferences of commercially mass-produced doenjang
in Korea. J SENS STUD 2018. [DOI: 10.1111/joss.12323] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mina K. Kim
- Department of Food Science and Human Nutrition; Chonbuk National University; Jeonju-si 54896 Republic of Korea
| | - Han Sub Kwak
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Wanju-gun 55365 Republic of Korea
| | - Mi Jeong Kim
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Wanju-gun 55365 Republic of Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Wanju-gun 55365 Republic of Korea
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19
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Kim SH, Petard N, Hong JH. What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups. Food Res Int 2018; 105:970-981. [PMID: 29433296 DOI: 10.1016/j.foodres.2017.12.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 11/14/2017] [Accepted: 12/01/2017] [Indexed: 11/19/2022]
Abstract
Cross-cultural communication of "nuttiness" can be problematic because the underlying conceptual elements and words used to describe its features may be largely culture-dependent. The present study was conducted to understand similarities and dissimilarities in the concept of nuttiness and its actual perception in our model food system, soymilk, among similar (Korean and Chinese) and dissimilar (Western) food cultures. In total, 110 Koreans, 103 Chinese, and 93 English-speaking, Western consumers were recruited. Subjects were asked to provide a definition of nuttiness and generate examples of nutty and non-nutty foods. They also rated the intensity of the nuttiness of 8 soymilk samples. Sensory profiles of 8 soymilk samples were obtained using 9 trained panelists. Data from the definition task were processed through textual analysis. To identify sensory drivers, consumer ratings of perceived nuttiness intensity in soymilk were projected onto a sensory space constructed from the descriptive profiles of nuttiness. We found significant association between culture and usage of specific words (χ270, 0.05=155.8, p<0.001). For example, whereas the concept of nuttiness in the Korean group involved sensory experiences evoked by sesame, roasted, proteic, or fatty foods, in Westerners, it was more nut-oriented. In contrast, the Chinese group associated nuttiness with general characteristics and hedonic dimensions such as good and comfort, rather than with specific foods. However, sensory drivers of nuttiness in soymilk were consistent across cultures. We found that although the abstract definition of nuttiness clearly demonstrated cross-cultural differences, sensory perception of nuttiness was almost identical across all groups. This suggests that cultural background influences verbalization of one's perception, but not the actual perception itself.
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Affiliation(s)
- Sun-Ho Kim
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Republic of Korea
| | - Nina Petard
- Applied Mathematics, Agrocampus Ouest, Rennes, France
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Human Ecology, Seoul National University, Seoul 08826, Republic of Korea.
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20
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Roh SH, Lee SM, Kim SS, Kim KO. Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang. J Food Sci 2018; 83:464-474. [PMID: 29350752 DOI: 10.1111/1750-3841.14040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 11/09/2017] [Accepted: 12/12/2017] [Indexed: 11/27/2022]
Abstract
Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. PRACTICAL APPLICATION Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.
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Affiliation(s)
- Soo Hyun Roh
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea
| | - Soh Min Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Kwang-Ok Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea
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21
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Kwak HS, Jung HY, Kim MJ, Kim SS. Differences in consumer perception of Korean traditional soybean paste (Doenjang
) between younger and older consumers by blind and informed tests. J SENS STUD 2017. [DOI: 10.1111/joss.12302] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Han Sub Kwak
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
| | - Hee Yeon Jung
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
| | - Mi Jeong Kim
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception; Korea Food Research Institute; Seongnam-si 13539 Republic of Korea
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22
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Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang). Food Chem 2017; 245:402-409. [PMID: 29287388 DOI: 10.1016/j.foodchem.2017.10.116] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/22/2017] [Accepted: 10/24/2017] [Indexed: 12/31/2022]
Abstract
The purpose of this study was to investigate bacterial communities and health-benefit-related parameters in doenjang prepared with various brine concentrations (8, 12, 16, and 20%). Phenolic, flavonoid, melanoidin and isoflavone contents, antioxidation, and antiproliferation of doenjang (AD8, AD12, AD16, and AD20) aged for 3 months were compared with those of initial doenjang (ID8, ID12, ID16, and ID20). The ID8 and AD8 doenjang, made with 8% brine, contained higher phenolics, melanoidins, and isoflavones than those with high salinity. As results of bacterial communities, Enterococcus was a dominant bacterium in most doenjang, while Lactobacillus was predominant in AD8. Trolox equivalent antioxidant capacity (32.5 µmol TE/g dwb) and DPPH radical-scavenging capacity (57 µmol TE/g dwb) values of AD8 were the highest among samples. The EC50 of HT-29 cell proliferation treated with AD8 was 0.47 mg/mL, while EC50 of AD20 was 1.07 mg/mL, indicating stronger antiproliferative activity in low-salinity doenjang.
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P. Monteiro MJ, A. Costa AI, Franco MI, Bechoff A, Cisse M, Geneviève F, Tomlins K, E. Pintado MM. Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. J SENS STUD 2017. [DOI: 10.1111/joss.12297] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maria João P. Monteiro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
| | - Ana Isabel A. Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
- UCP - Católica Lisbon School of Business & Economics, Palma de Cima; Lisboa Portugal
| | - Maria Isabel Franco
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
| | - Aurelie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent; United Kingdom
| | - Mady Cisse
- École Superieure Polytechnique; Université Cheikh Anta Diop, Dakar, Dakar-Fann; Sénégal
| | | | - Keith Tomlins
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent; United Kingdom
| | - Maria Manuela E. Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
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24
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Jung HY, Kwak HS, Kim MJ, Kim Y, Kim KO, Kim SS. Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang
). J SENS STUD 2017. [DOI: 10.1111/joss.12282] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hee Yeon Jung
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Han Sub Kwak
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
| | - Mi Jeong Kim
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
| | - Yoonsook Kim
- Korea Food Research Institute; Research Group of Nutraceuticals for Metabolic Syndrome; Seongnam-si Republic of Korea
| | - Kwang-Ok Kim
- Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
| | - Sang Sook Kim
- Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea
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25
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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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26
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Torri L, Jeon SY, Piochi M, Morini G, Kim KO. Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy. Food Res Int 2016; 91:148-160. [PMID: 28290319 DOI: 10.1016/j.foodres.2016.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 12/07/2016] [Accepted: 12/09/2016] [Indexed: 12/13/2022]
Abstract
Understanding cross-cultural differences in food perception is a key issue of food research in order to understand consumer behaviour in different countries. The objective of this study was to explore potential cultural differences of balsamic vinegar perception between Korean and Italian consumers using the sorted napping method. Nine balsamic vinegars different in terms of ingredients, aging time, and origin were evaluated by Korean (n=50) and Italian (n=49) consumers using sorted napping. Familiarity and food matching were also examined. Descriptive analysis was performed to verify the attitude of the consumers in product description. The results obtained from two groups of consumers in Korea and Italy revealed a higher description attitude of the Italians (higher number of total elicited attributes, of attributes in common with the trained panel, of attributes shared with the vocabulary reported in literature, of significant specific positive product-attribute associations). Italian subjects generated various descriptors associated with the European gastronomic culture (aromatic herbs, fortified wine, dried figs, Indian fig, Parmigiano-Reggiano cheese), whereas Korean consumers used more terms related to the Asian food culture (red ginseng, Chinese medicine, Japanese apricot, teriyaki sauce, persimmon vinegar, balloon flower roots). Moreover, cultural differences of food matching were also observed: the Italians would pair the balsamic vinegars mainly with vegetables, fruits and cheese, while Koreans would combine the balsamic vinegars preferably with bread, vegetables and meat. In conclusion, familiarity resulted the main factors for cross-cultural differentiation.
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Affiliation(s)
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra (CN), Italy
| | - Seon-Young Jeon
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra (CN), Italy
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Bra (CN), Italy
| | - Kwang-Ok Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea.
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27
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Pujchakarn T, Suwonsichon S, Suwonsichon T. Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce. J SENS STUD 2016. [DOI: 10.1111/joss.12234] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Thamonwan Pujchakarn
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Thongchai Suwonsichon
- Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
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Kim MJ, Kwak HS, Jung HY, Kim SS. Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang). Food Res Int 2016; 89:724-732. [PMID: 28460971 DOI: 10.1016/j.foodres.2016.09.032] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 09/20/2016] [Accepted: 09/27/2016] [Indexed: 10/20/2022]
Abstract
Various microbial communities play a role in generating the distinctive sensory characteristics of the traditional Korean soybean paste, doenjang. The objective of this study was to investigate the relationship between sensory characteristics and microbial communities in traditional doenjang. The results of the descriptive analysis revealed that some traditional doenjang (T1-T11) exhibited distinctive characteristics, such as fish sauce flavor, meju, bitterness, sourness, and saltiness, whereas the modified samples (M1-M3) demonstrated sweetness, umami, and an alcohol odor. According to the metagenomic analysis based on 16S rRNA gene sequencing, the phylum Firmicutes was the dominant bacterium in most doenjang. At the genus level, lactic acid bacteria (LAB) were frequently found in most doenjang. Among these LAB, the major genera of bacteria were Tetragenococcus in M2 (60.30%), T3 (91.20%), T8 (48.60%), and T9 (60.90%); Enterococcus in T1 (29.40%), T4 (34.10%), and T10 (50.50%); Leuconostoc in T7 (89.10%); and Lactobacillus in T9 (38.3%). The most frequently occurring non-LAB was Bacillus in M3 (50.10%), T5 (46.50%), and T6 (20.50%), and M1 and T2 contained Staphylococcus and Ochrobactrum as their major non-LAB, respectively. The results of a correlation analysis between the sensory attributes from the descriptive analysis and the microbial communities from 454 pyrosequencing provided an overview for the relationship between sensory characteristics and microbial communities. Ochrobactrum, Stenotrophomonas, Rhodobacteraceae, Proteus, and Luteimonas were found in samples that had a strong fish sauce characteristic. The presence of LAB-Tetragenococcus, Enterococcus, Pediococcus, Carnobacterium, and Weissella-was related to sourness. Enterococcus and Enterobacter were found in samples with a matured flavor and a soft mouthfeel, respectively. The overall results of the study demonstrate that microbial communities found in doenjang were closely related to distinct sensory attributes.
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Affiliation(s)
- Min Jung Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of Korea
| | - Han Sub Kwak
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of Korea
| | - Hee Yeon Jung
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam-si 13539, Republic of Korea.
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29
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Chen YP, Chung HY. Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd). J SENS STUD 2016. [DOI: 10.1111/joss.12187] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan Ping Chen
- Food and Nutritional Sciences Programme, School of Life Sciences; The Chinese University of Hong Kong; Shatin N.T., Hong Kong SAR China
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme, School of Life Sciences; The Chinese University of Hong Kong; Shatin N.T., Hong Kong SAR China
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30
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Choi JH, Gwak MJ, Chung SJ, Kim KO, O'Mahony M, Ishii R, Bae YW. Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1613-1625. [PMID: 25092220 DOI: 10.1002/jsfa.6860] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Revised: 07/23/2014] [Accepted: 07/28/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The present study cross-culturally investigated the drivers of liking for traditional and ethnic chicken marinades using descriptive analysis and consumer taste tests incorporating the check-all-that-apply (CATA) method. Seventy-three Koreans and 86 US consumers participated. The tested sauces comprised three tomato-based sauces, a teriyaki-based sauce and a Korean spicy seasoning-based sauce. Chicken breasts were marinated with each of the five barbecue sauces, grilled and served for evaluation. Descriptive analysis and consumer taste tests were conducted. Consumers rated the acceptance on a hedonic scale and checked the reasons for (dis)liking by the CATA method for each sauce. A general linear model, multiple factor analysis and chi-square analysis were conducted using the data. RESULTS The results showed that the preference orders of the samples between Koreans and US consumers were strikingly similar to each other. However, the reasons for (dis)liking the samples differed cross-culturally. The drivers of liking of two sauces sharing relatively similar sensory profiles but differing significantly in hedonic ratings were effectively delineated by reasons of (dis)liking CATA results. CONCLUSION Reasons for (dis)liking CATA proved to be a powerful supporting method to understand the internal drivers of liking which can be overlooked by generic descriptive analysis.
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Affiliation(s)
- Ji-Hye Choi
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750, South Korea
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31
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Kim MK, Lee KG. Correlating Consumer Perception and Consumer Acceptability of TraditionalDoenjangin Korea. J Food Sci 2014; 79:S2330-6. [DOI: 10.1111/1750-3841.12676] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Accepted: 08/24/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Mina K. Kim
- Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 30, Pildong-ro 1gil Jung-gu, Seoul 100-715 Korea
| | - Kwang-Geun Lee
- Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 30, Pildong-ro 1gil Jung-gu, Seoul 100-715 Korea
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32
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Cho S, Yoon SH, Min J, Lee S, Tokar T, Lee SO, Seo HS. Sensory Characteristics of S
eolgitteok
(Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar. J SENS STUD 2014. [DOI: 10.1111/joss.12118] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sungeun Cho
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Suk Hoo Yoon
- Korea Food Research Institute; 1201-62 Anyangpangyo-ro, Bundang-gu Seongnam-si Gyeonggi-do 463746 Korea
- Department of Food Science and Biotechnology; College of Food Science; Woosuk University; Wanju Jeonbuk 565701 Korea
| | - Jieun Min
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Suji Lee
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Tonya Tokar
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Han-Seok Seo
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
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33
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Ng'ong'ola-Manani TA, Mwangwela AM, Schüller RB, Østlie HM, Wicklund T. Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends. Food Sci Nutr 2014; 2:114-31. [PMID: 24804070 PMCID: PMC3959958 DOI: 10.1002/fsn3.82] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 10/21/2013] [Accepted: 11/12/2013] [Indexed: 11/08/2022] Open
Abstract
Fermented pastes of soybeans and soybean-maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.
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Affiliation(s)
- Tinna A Ng'ong'ola-Manani
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, PO Box 219, Lilongwe, Malawi
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
| | - Agnes M Mwangwela
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, PO Box 219, Lilongwe, Malawi
| | - Reidar B Schüller
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
| | - Hilde M Østlie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
| | - Trude Wicklund
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
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34
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Sáenz-Navajas MP, Ballester J, Pêcher C, Peyron D, Valentin D. Sensory drivers of intrinsic quality of red wines. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.048] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Affiliation(s)
| | - Gail V. Civille
- Sensory Spectrum, Inc.; 554 Central Ave New Providence NJ 07974
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36
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Cherdchu P, Chambers E, Suwonsichon T. Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce. J SENS STUD 2013. [DOI: 10.1111/joss.12041] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Cherdchu
- Sensory Analysis Center; Department of Human Nutrition; Kansas State University; Manhattan Kansas 66506 USA
| | - E. Chambers
- Sensory Analysis Center; Department of Human Nutrition; Kansas State University; Manhattan Kansas 66506 USA
| | - T. Suwonsichon
- Sensory and Consumer Research Center; Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok Thailand
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37
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Chung L, Chung SJ, Kim JY, Kim KO, O’Mahony M, Vickers Z, Cha SM, Ishii R, Baures K, Kim HR. Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.03.011] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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39
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Gwak MJ, Chung SJ, Kim YJ, Lim CS. Relative sweetness and sensory characteristics of bulk and intense sweeteners. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0115-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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40
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Yang JE, Choe E, Chung L. A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0051-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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41
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Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef). J Food Sci 2011; 76:S306-13. [PMID: 22417445 DOI: 10.1111/j.1750-3841.2011.02173.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Bulgogi (Korean traditional barbecued beef) is the most well-known Korean food to foreigners. There are, however, few studies on its sensory characteristics and consumer acceptability. This study was performed to identify the sensory attributes of Bulgogi samples prepared with different formulation and to compare the consumer acceptability in Korea and the United States. Bulgogi samples were prepared with varying levels of sugar and soy sauce with/without garlic or sesame oil. Descriptive analysis was conducted by 8 trained panelists. In consumer tests, 42 consumers in Seoul, Korea, 53 consumers in Davis (Calif., U.S.A.), and 39 consumers in St. Paul (Minn., U.S.A.) participated. Higher levels of sugar and soy sauce (SSS) significantly increased sweetness, saltiness, MSG taste, and soy sauce odor/flavor compared to the control made with the standard formula (CON). Elimination of sesame oil (ESO) significantly decreased sesame oil odor/flavor and oiliness, but increased green onion flavor. Elimination of garlic (EGC) significantly increased grilled beef odor/flavor, sesame oil odor/flavor, and oiliness, but decreased intensities of all the other attributes except bitterness. The consumers in Korea and the United States rated their overall liking for all samples similarly, preferring SSS to CON, EGC, and ESO. However Korean consumers seemed to detect the differences caused by formulation changes better than the U.S. consumers and these perceived differences seemed to impact the hedonic and the just-about-right ratings. Increase in soy sauce and sugar increased both Korean and the U.S. consumers' acceptability of Bulgogi, whereas eliminating garlic did not influence the consumer acceptability despite of its significant impact on sensory attributes. PRACTICAL APPLICATION The food industry is increasingly interested in ethnic foods that satisfy sophisticated appetite of today's consumers. Korean cuisine is recently gaining popularity and perceived as "adventurous and spicy," appealing to researchers and marketers in the food industry worldwide. However, it is not easy to develop a new product based on ethnic cuisine because nonsensory factors, such as food neophobia and openness to new culture, can evoke adverse responses from the consumers. A systematic sensory approach can guide the product development by identifying both sensory and nonsensory factors affecting consumer acceptability. This study investigated sensory attributes of Bulgogi (Korean traditional barbecued beef), one of the most famous Korean foods, and compared consumer acceptability between Korea and the United States. The outcomes of this study, such as flavor profiles, consumer responses, evaluation procedure, and approaches taken for cross-cultural comparison, will provide the food industries with valuable information that will help to develop effective strategies for commercializing ethnic foods including recipe development for Bulgogi marinades.
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Affiliation(s)
- J H Hong
- Dept. of Food Science and Enginering, Ewha Womans Univ., 11-1 Daehyun-Dong, Seodaemun-Gu, Seoul 120-750, Korea
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42
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Kim H, Hong J, Song C, Shin H, Kim K. Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang). J Food Sci 2010; 75:S375-83. [DOI: 10.1111/j.1750-3841.2010.01771.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Ying W, Zhu R, Lu W, Gong L. A new strategy to apply Bacillus subtilis MA139 for the production of solid-state fermentation feed. Lett Appl Microbiol 2009; 49:229-34. [PMID: 19500243 DOI: 10.1111/j.1472-765x.2009.02647.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIM The study investigated the potential of using Bacillus subtilis MA139 in combination with Lactobacillus fermentum and Saccharomyces cerevisae to produce solid-state fermentation feed. METHODS AND RESULTS In a pure fermentation, B. subtilis MA139 was able to grow and synthesize antimicrobial substances at temperatures from 25 to 37 degrees C and at a pH from 5.0 to 9.0. Subsequently, B. subtilis MA139, Lact. fermentum and S. cerevisae were used as starter strains co-inoculated in unsterilized substrate (feed-grade soybean meal and wheat bran). Following 10 days of fermentation in a newly developed plastic bag equipped with a one-way valve, lactic acid bacteria and Bacillus became the predominant strains while S. cerevisae cells decreased slightly. Enterobacteriaceae (Escherichia coli K88 and Salmonella typhimurium) were not detected. CONCLUSIONS Use of B. subtilis MA139 as a starter strain co-inoculated with S. cerevisae and Lact. fermentum successfully controlled the growth of enterobacteriaceae. SIGNIFICANCE AND IMPACT OF THE STUDY This study provided a facile and low-cost way to produce solid-state fermentation feed.
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Affiliation(s)
- W Ying
- State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China
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