Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children

학동기 아동용 닭찜의 관능적 기호도에 영향을 주는 요인 분석

  • Lee, Solji (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Ryu, Bokyung (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Lee, Jisun (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Lee, Min-A (Department of Food and Nutrition, Kookmin University) ;
  • Hong, Sang-Pil (Korea Food Research Institute) ;
  • Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University)
  • Received : 2015.06.07
  • Accepted : 2015.09.30
  • Published : 2015.10.30
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Abstract

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

Keywords

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