Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea

한국 거주 중국인을 대상으로 한 한국 김치에 대한 정성적 기호도 조사

  • Received : 2017.03.09
  • Accepted : 2017.04.04
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.

Keywords

References

  1. Hwang ES, Kim HS, Kim SH, Ko HJ, Lee MY, Yoon EK (2016) Quality and sensory characteristics of commercial Kimchi according to sodium contents. Korean J Food Sci Technol 48(5): 413-417. https://doi.org/10.9721/KJFST.2016.48.5.413
  2. Ji YS, Kim HN, Park HJ, Lee JE, Lee HJ, Shin HK, Kim BJ, Franz CMAP, Holzapfel WH (2013) Functionality and safety of lactic bacterial strains from Korean kimchi. Food Control 31: 467-473. https://doi.org/10.1016/j.foodcont.2012.10.034
  3. Ku KH, Sunwoo JY, Park WS (2005) Effects of ingredients on its quality characteristics during Kimchi fermentation. J Korean Soc Food Sci Nutri 34(2): 267-276. https://doi.org/10.3746/jkfn.2005.34.2.267
  4. Chang JY, Kim IC, Chang HC (2014) Effect of solar salt on Kimchi fermentation during long-term storage. Korean J Food Sci Technol 46(4): 456-464. https://doi.org/10.9721/KJFST.2014.46.4.456
  5. Jang MS, Pakr HY, Nam KH. (2012) Changes in nutrient composition and fermentation properties of abalone Mul-Kimchi using dried Pollack and licorice stock. Korean J Food Sci Technol 44(5): 613-620. https://doi.org/10.9721/KJFST.2012.44.5.613
  6. Kim MR, Rhee HS (1993) Decrease of pungency in "radish Kimchi" during fermentation. J Food Sci 58(1): 128-131. https://doi.org/10.1111/j.1365-2621.1993.tb03226.x
  7. Kim MJ, Moon SW, Jang MS (1995) Effect of onion on dongchimi fermentation. J Korean Soc Nutr 24: 330-335.
  8. Lee JH, Lee KT, Kim MR (2005) Effect of gamma-irradiated red pepper powder on the chemical and volatile characteristics of Kakdugi, a Korean traditional fermented radish Kimchi. J Food Sci 70(7): C441-447. https://doi.org/10.1111/j.1365-2621.2005.tb11466.x
  9. Jang MS, Park HY, Nam KH, Kim MJ (2014) Physicochemical composition and fermentation conditions of sliced, dried radish Kimchi with flying fish roe. Korean J Food Sci Technol 46(5): 566-574. https://doi.org/10.9721/KJFST.2014.46.5.566
  10. Kim MK (2015) Consumer awareness on Omija using qualitative consumer research. J East Asian Soc Dietary Life 25(3): 396-404. https://doi.org/10.17495/easdl.2015.6.25.3.396
  11. Lee JY, Kim KJ, Park, YH, Kim HR (2010) Preference and perception of Korean foods of foreign consumers by nationality. J Korean Soc Food Culture 25(1): 9-16.
  12. Lee IS, Kim HY, Kim EJ (2004) A survey on the commercial poggi Kimchi and consumer acceptance test prepared in the various region. J Korean Soc Food Culture 19(4): 460-467.
  13. Kim SJ, Park HJ, Lee KH (2011) Comparison of food neophobia scale and food involvement scale between Koreans and East-South Asians. Korean J Food Culture 26(5): 429-436.
  14. Kim MK (2013) A review of new techniques in sensory analysis field. Food Sci & Industry 46(3): 2-10.
  15. Kim JH, Lee MH (2016) Dietary behavior of marriage migrant women according to their nationality in multicultural families. Korean J Comm Nutr 21(1): 53-64. https://doi.org/10.5720/kjcn.2016.21.1.53
  16. Brown K, Mcllven H, Strugnell C (2000) Young consumers' food preferences within selected sectors of the hospitality spectrum Int'l J Cons Stud 24(2): 104-112.
  17. 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 Agr 95: 1613-1625. https://doi.org/10.1002/jsfa.6860
  18. Chung LN, 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 Pref 26: 105-118. https://doi.org/10.1016/j.foodqual.2012.03.011
  19. Hong JH, Park HS, Chung SJ, Chung L, Cha SM, Le S, Kim KO (2009) Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa) J Sens Stud 29:512-533.
  20. 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
  21. Liang W, Lee AH, Binns CW (2010) White rice-based food consumption and ischemic stroke risk: A case-control study in Southern China. J Stroke Cerebrovascular Dis 19(6): 480-484. https://doi.org/10.1016/j.jstrokecerebrovasdis.2009.09.003
  22. Kim MK, Lopetcharat K, Drake MA (2013) Influence of packaging information on consumer liking of chocolate milk. J Dairy Sci 96(8): 4843-4856. https://doi.org/10.3168/jds.2012-6399
  23. Kim MJ, Kang BW, Kim JW, Lee MY, Chung SJ, Hong JH (2017) The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets. Korean J Food Sci Technol 49(1): 72-79. https://doi.org/10.9721/KJFST.2017.49.1.72