Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Exploration of sensory perception for instant Mulnaengmyeon broth using the sorting task

분류기법(Sorting task)을 이용한 시판 물냉면 육수의 감각특성에 대한 인식 연구

  • Lee, Soh Min (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Jin Young (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food Science and Engineering, Ewha Womans University)
  • 이소민 (이화여자대학교 식품공학과) ;
  • 김진영 (이화여자대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품공학과)
  • Received : 2016.07.01
  • Accepted : 2016.07.29
  • Published : 2016.10.31
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Abstract

The objective of this study was to explore the current market of instant mulnaengmyeon broths by understanding product perceptions, using the sorting task followed by a description task. Fourteen instant mulnaengmyeon broths that were available in the market were used in the study. The sorting task was performed by 29 subjects, with some of them having prior experience as trained descriptive panelists. The results of this study showed that unless the sample had a very distinctive ingredient in its broth, commercially available mulnaengmyeon broths were mainly divided into products that are likely to be familiar to public versus products that are less exposed. In addition, concentrated broths were shown to possess characteristics that were different from those of other samples. The inclusion of subjects who had experience as trained panelists allowed to partially overcome the problem of validity of the terms derived from naive consumers.

본 연구에서는 시판 물냉면 육수에 대해 분류기법을 이용하여 감각적 특성을 바탕으로 제품들이 인지되는 양상을 이해하고자 하였다. 그 결과, 소비자들이 시판 물냉면 육수 제품 시장을 인지하는데 있어 익숙한 제품과 익숙하지 않은 제품으로 크게 분류되는 것을 알 수 있었다. 제품에 사용된 재료 및 함량이 크게 차이가 남에도 불구하고 대기업 제품들 및 우리나라에서 처음 시판된 물냉면 육수 제품은 상대적으로 유사하게 인지되는 것으로 나타났다. 반면 노출빈도가 낮아 친숙함이 떨어지는 중소기업 제품들의 경우, 대기업 제품들 및 우리나라에 최초로 시판된 제품과 구별되어 인지되는 것을 알 수 있었다. 또한 제품의 사용방식이 농축방식인 경우 그렇지 않은 제품들과 크게 구별되는 것으로 나타나 가공방식에 의한 영향도 엿볼 수 있었다. 물냉면 육수제품들은 신맛과 관련된 묘사 용어에 의해 주로 묘사되었으나, 이에 의해 제품이 구별되지는 않았다. 분류기법을 수행하는 데 있어 훈련된 경험이 있는 사람들을 패널에 포함함으로써 소비자 패널만을 이용한 분류기법에서 지적되어 온 용어의 유효성에 대한 문제점을 다소 극복할 수 있는 것으로 보인다.

Keywords

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