• Culinary science and hospitality research
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• v.21 no.2
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• pp.201-214
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• 2015

The purpose of this study is to find factors which induce a purchase experience of natural seasonings. The findings and implications of the research can be summarized as follows. First, there is a significant difference in purchase experience of natural seasonings based on gender, a academic background, dining out frequency, and amount of food consumption. Second, knowledge of safety regulations on MSG has a negative effect on purchase experience of natural seasonings. Third, the results shows a positive effect of attitude to food safety on purchase experience of natural seasonings. Fourth, food-explore or health-oriented types regarding food-related lifestyle has positive effects on purchase experience of natural seasonings. These results will contribute by helping the food and restaurant industry develop efficient marketing strategies.

• Bulletin of Food Technology
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• v.26 no.1
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• pp.14-34
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• 2013

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2004.11a
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• pp.71-92
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• 2004

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.152-162
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• 2024

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

• Bulletin of Food Technology
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• v.2 no.4
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• pp.16-26
• /
• 1989

• Bulletin of Food Technology
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• v.22 no.2
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• pp.349-357
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• 2009

• Food Industry And Nutrition
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• v.6 no.1
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• pp.46-53
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• 2001

• Bulletin of Food Technology
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• v.19 no.1
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• pp.186-193
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• 2006

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1996.04a
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• pp.5-7
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• 1996

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
• /
• pp.75.2-75
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• 2002