The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Sensory Characteristics and Consumer Preferences for the Development of Food Menus Using Agricultural Products in Chungju

충주 지역농산물을 활용한 메뉴 개발을 위한 관능적 특성 및 소비자 기호도 조사

  • Jeong-Eun Yang (Dept. of Hotel & Culinary Arts, Osan University) ;
  • Hojin Lee (Major in Food and Nutrition, Division of Food Science and Biotechnology, Korea National University of Transportation)
  • 양정은 (오산대학교 호텔조리계열 ) ;
  • 이호진 (한국교통대학교 식품생명학부 식품영양전공)
  • Received : 2023.05.15
  • Accepted : 2023.08.10
  • Published : 2023.08.31
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Abstract

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구사업(과제번호. PJ01528507)의 지원으로 수행되었으며, 이에 감사드립니다. 2021년 한국교통대학교 산학협력단 지원을 받아 수행되었습니다.

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