한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제32권1호
  • /
  • Pages.1-9
  • /
  • 2017
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

익숙한 정도가 다른 핫소스를 사용한 매운 닭구이에 대한 한국인과 미국인의 교차문화적 인지 연구

Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers

  • 이소민 (이화여자대학교 식품공학과) ;
  • ;
  • 김광옥 (이화여자대학교 식품공학과)
  • Lee, Soh Min (Department of Food Science and Engineering, Ewha Womans University) ;
  • Guinard, Jean-Xavier (Department of Food Science and Technology, U.C. Davis) ;
  • Kim, Kwang-Ok (Department of Food Science and Engineering, Ewha Womans University)
  • 투고 : 2016.08.08
  • 심사 : 2016.12.30
  • 발행 : 2017.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.

키워드

참고문헌

  1. Blancher G, Chollet S, Kesteloot R, Nguyen Hoang D, Cuvelier G, Sieffermann JM. 2007. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies. Food Qual. Prefer., 18(3):560-575 https://doi.org/10.1016/j.foodqual.2006.07.006
  2. Cherdchu P, Chambers E. 2014. Effect of carriers on descriptive sensory characteristics: A case study with soy sauce. J. Sens. Stud., 29(4):272-284 https://doi.org/10.1111/joss.12100
  3. Choi JH, Gwak MJ, Chung SJ, Kim KO, O'Mahony M, Ishii R, Bae YW. 2015. Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce. J. Sci. Food Agric., 95(8):1613-1625 https://doi.org/10.1002/jsfa.6860
  4. Chrea C, Valentin D, Sulmont-Rosse C, Ly Mai H, Hoang Nguyen D, Abdi H. 2004. Culture and odor categorization: agreement between cultures depends upon the odors. Food Qual. Prefer., 15(7-8):669-679 https://doi.org/10.1016/j.foodqual.2003.10.005
  5. Chung L, Chung SJ. 2007. Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels. J. Food Sci., 72(9):S676-S688 https://doi.org/10.1111/j.1750-3841.2007.00542.x
  6. Chung L, Chung SJ, Kim JY, Kim KO, O'Mahony M, Vickers Z, Cha SM, Ishii R, Baures K, Kim HR. 2012. 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., 26(1):105-118 https://doi.org/10.1016/j.foodqual.2012.03.011
  7. Doty RL, Applebaum S, Zusho H, Gregg Settle R. 1985. Sex differences in odor identification ability: A cross-cultural analysis. Neuropsychologia 23(5):667-672 https://doi.org/10.1016/0028-3932(85)90067-3
  8. Gower JC. 1975. Generalized procrustes analysis. Psychometrika 40(1):33-51 https://doi.org/10.1007/BF02291478
  9. Guardia MD, Aguiar APS, Claret A, Arnau J, Guerrero L. 2010. Sensory characterization of dry-cured ham using freechoice profiling. Food Qual. Prefer., 21(1):148-155 https://doi.org/10.1016/j.foodqual.2009.08.014
  10. Hong JH, Park HS, Chung SJ, Chung L, Cha SM, Le S, Kim KO. 2014. Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa). J. Sens. Stud., 29(2):110-125 https://doi.org/10.1111/joss.12087
  11. Husson F, Josse J, Le S, Mazet J. 2008. FactoMineR: an R package for multivariate analysis. J. Stat. Softw., 25:1-18
  12. Kim YK, Jombart L, Valentin D, Kim KO. 2013. A cross-cultural study using Napping: Do Korean and French consumers perceive various green tea products differently? Food Res. Intl., 53(1):534-542 https://doi.org/10.1016/j.foodres.2013.05.015
  13. Kim YK, Jombart L, Valentin D, Kim KO. 2015. Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas. Food Res. Intl., 71:155-164 https://doi.org/10.1016/j.foodres.2015.03.022
  14. Kohno K, Hayakawa F, Xichang W, Shunsheng C, Yokoyama M, Kasai M, Takeutchi F, Hatae K. 2005. Comparative study on flavor preference between Japanese and Chinese for dried bonito stock and chicken bouillon. J. Food Sci., 70(3):S193-S198
  15. Le S, Husson F. 2008. Sensominer: A package for sensory data analysis. J. Sens. Stud., 23(1):14-25 https://doi.org/10.1111/j.1745-459X.2007.00137.x
  16. Laing DG, Prescott J, Bell GA, Gillmore R, Allen S, Best DJ, Yoshida M, Yamazaki K, Ishii R. 1994. Responses of Japanese and Australians to sweetness in the context of different foods. J. Sens. Stud., 9(2):131-155 https://doi.org/10.1111/j.1745-459X.1994.tb00237.x
  17. Lee KW, Kim KO. 2013. Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples. Food Sci. Biotechnol., 22(3): 691-696 https://doi.org/10.1007/s10068-013-0133-6
  18. Lee SM, Bae SJ, Kim KO. 2015. Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers. Korean J. Food Sci. Technol., 47(5):623-632 https://doi.org/10.9721/KJFST.2015.47.5.623
  19. Lee SM, Kim SE, Guinard JX, Kim KO. 2016. Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions. Food Sci. Biotechnol., 25(3):745-756 https://doi.org/10.1007/s10068-016-0128-1
  20. Neely EA, Lee Y, Lee SY. 2010. Drivers of liking for soy-based Indian-style extruded snack foods determined by U.S. and Indian consumers. J. Food Sci., 75(6):S292-S299 https://doi.org/10.1111/j.1750-3841.2010.01672.x
  21. Pages J, Bertrand C, Ali R, Husson F, Le S. 2007. Sensory analysis comparison of eight biscuits by French and Pakistani panels. J. Sens. Stud., 22(6):665-686 https://doi.org/10.1111/j.1745-459X.2007.00130.x
  22. Prescott J, Bell GA, Gillmore R, Yoshida M, O'Sullivan M, Korac S, Allen S, Yamazaki K. 1997. Cross-cultural comparisons of Japanese and Australian responses to manipulations of sweetness in foods. Food Qual. Prefer., 8(1):45-55 https://doi.org/10.1016/S0950-3293(96)00006-7
  23. Prescott J, Bell GA, Gillmore R, Yoshida M, O'Sullivan M, Korac S, Allen S, Yamazaki K. 1998. Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods. Food Qual. Prefer., 9(1-2):53-66 https://doi.org/10.1016/S0950-3293(97)00028-1
  24. Tu VP, Valentin D, Husson F, Dacremont C. 2010. Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts. Food Qual. Prefer., 21(6):602-610 https://doi.org/10.1016/j.foodqual.2010.03.009
  25. Valentin D, Chollet S, Lelievre M, Abdi H. 2012. Quick and dirty but still pretty good: a review of new descriptive methods in food science. Int. J. Food Sci. Tech., 47 (8):1563-1578 https://doi.org/10.1111/j.1365-2621.2012.03022.x
  26. Varela P, Ares G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res. Intl., 48(2):893-908 https://doi.org/10.1016/j.foodres.2012.06.037
  27. Yusop SM, O'Sullivan MG, Kerry JF, Kerry JP. 2009. Sensory evaluation of Chinese-style marinated chicken by Chinese and European naive assessors. J. Sens. Stud., 24(4):512-533 https://doi.org/10.1111/j.1745-459X.2009.00224.x
  28. Burton R. 2014. On an Island in the Bayous, Tabasco Sauce Holds Its Own. New York Times, Student Journalism Institute. Available from: http://nola14.nytimes-institute.com/2014/05/30/tabasco-sauce-holds-its-own/, [accessed 2016.08.30]
  29. Kaufman AC. 2015. Huy Fong CEO Fears New Sriracha Rivals. The Huffington Post. Available from: http://www.huffingtonpost.com/2015/02/14/sriracha-competition_n_6684132.html/, [accessed 2016.8.30]
  30. Segran E. 2015. Hot sauce, USA. Fast Company. Available from: https://www.fastcompany.com/3050328/most-creativepeople/hot-sauce-usa/, [accessed in: 2016.08.30]