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http://dx.doi.org/10.7318/KJFC.2008.23.6.705

Sensory Evaluation of Dining Staffs at UCLA for Korean Foods  

Hong, Sang-Pil (Korea Food Research Institute)
Kim, Young-Ho (Korea Food Research Institute)
Yang, Ji-Na (Korea Food Research Institute)
Chae, In-Sook (Cheju National University)
Shin, Dong-Bum (Cheju National University)
Publication Information
Journal of the Korean Society of Food Culture / v.23, no.6, 2008 , pp. 705-712 More about this Journal
Abstract
In this study, Jeonju bibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum, and Sangseonjeon were selected as examples of take-out style Korean foods, and sensory evaluations on a 9-point hedonic scale were conducted with dining staff at UCLA. 54.5% of the respondents in this study were male and 62.7% were Hispanic/Latino, with the respondents fairly evenly split across age groups in a range of 25-54 years. In the sensory evaluation, the most acceptable items were judged as follows: Bulgogi (8.1)>Japchae (7.5)>Sangseonjeon (7.4)>Jeonjubibimbap=kimchijeyukbokkeum (7.3)>Whangpomuk (6.9). Among the 6 Korean foods (Jeonjubibimbap, Bulgogi, Japchae, Whangpomuk, Kimchijeyukbokkeum and Sangseonjeon), Bulgogi, and Saengseonjeon were the most acceptable items for the female and male respondents, respectively. All of the items were popular with the majority of the responding age groups, with the exception of the 18-24-year groups; in particular, Kimchijeyukbokkeum and Bulgogi scored relatively high on acceptability (7.0) for all respondents. Jeonjubibimbap, Japchae, Whangpomuk, and Saengseonjeon were also found to be acceptable to all respondents except for the African American respondents. We suggest that the Korean foods listed above are applicable items for quick service restaurants in the U.S. market.
Keywords
Korean Foods; take-out; UCLA; Sensory Evaluation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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