Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 9 Issue 2
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- Pages.171-177
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A terminological study of trilingual(Chinese-Korean-Japanese) presentation on food texture
한.중.일 3개 국어의 식품조직감 용어 비교연구
- Lee, Cherl-Ho (Department of Food Technology, Korea University) ;
- Yasuhiro, Ota (Faculty of International Studies, Bunkyo University) ;
- Rong, Huei-Chen (Department of Marine Food Science, National Taiwan Ocean University)
- Published : 1994.06.30
Abstract
The present study compares the texture describing terms used in East-Asian countries, China, Korea and Japan. The terms and definitions enlisted in the International Standard Sensory Analysis-Vocabulary, ISO 5492(second edition 1992) were used as the reference. It includes hardness, fracturability, chewiness, gumminess, viscosity, springiness, adhesiveness, granularity, conformation, moisture and fatness. The Chinese scripts used for the description of each textural terms in these three countries were compared and their native expressions were collected. The food items representing typical textual characteristics in the East Asian countries were also listed.
Keywords