• 한국지역사회생활과학회지
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• 제13권2호
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• 한국조리학회지
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• 제17권1호
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• pp.58-77
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• 2011

본 연구에서 커피 음식 조화도에 영향을 미치는 맛선호도를 알아보기 위해 커피음식조화도와 맛선호도와의 상관관계를 살펴보고 맛 커피음식 조화도에 영향을 미치는 맛선호도가 있는지 조사분석하였다. 연구결과 커피음식 조화도에서 외국음식은 제과 제빵류에서 보통수준 또는 그 이상의 조화도가 있는 것으로 인식되었고, 커피믹스보다는 원두커피가 더 조화롭다고 인식하였고, 한국음식은 커피와의 조화도에서 보통수준 또는 그 이하의 조화도가 있다고 인식하였는데 이중 후식류인 떡류와 전통간식류, 한과류에서 상대적으로 조화도의 인식이 높았다. 맛 선호도와 커피 음식조화도와의 상관관계에서 외국음식은 단맛과 짠맛이 낮을수록 커피와 어울리는 것으로 신맛과 쓴맛, 매운맛, 담백한 맛은 선호도가 높을수록 어울리는 것으로 나타났다. 커피음식조화도에 영향을 미치는 맛 선호도로 외국음식은 일부음식을 제외하고 전반적으로 단맛과 단백한 맛이 영향을 미치는 것으로 나타났고 한국음식은 일부를 제외하고 전반적으로 쓴맛과 단백한 맛이 영향을 미치는 것으로 나타났다.

• 한국식품영양과학회지
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• 제31권5호
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• pp.871-876
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• 2002

우리나라에도 심혈관질환으로 인한 사망률이 점차 증가하고 있다. 이에 본 연구에서는 채식과 짠맛에 대한 기호와 혈청 지질 수준 및 혈당, 혈압과의 관계를 규명하기 위한 연구의 일환으로 채식을 하는 비구니스님을 대상으로 하여 연구한 결과를 요약하면 조사대상자의 평균나이는 채식인 44.2세, 비채식인 40.5세, 채식인의 평균 채식기간은 13.2년이었으며, 채식인은 주로 매운맛, 단맛, 신맛의 순으로 비채식인은 단맛, 신맛, 매운맛의 순서로 좋아하였다. 채식 기간별로는 10년 이하인 군과 20년 이상인 군에서는 매운맛, 단맛, 신맛, 쓴맛, 짠맛, 느끼하고 기름진 맛의 순으로 좋하는 것으로 나타났으며 10～20년 사이인 군에서는 매운맛, 쓴맛, 신맛, 단맛, 짠맛, 기르지고 느끼한 맛의 순으로 좋아하는 맛이 바뀌었는데 이는 건강지식과 건강에 대한 관심도의 차이 때문인 것으로 생각된다. 조사대상자중 ‘식사시에 짜게 먹는 편이다’라고 답한 사람은 채식인 38.8%, 비채식인 52.8%로 비채식인이 짜게 먹는 것으로 나타났다. ‘보통이다.’고 한 사람이 채식인 33.9%, 비채식인 33.6%로 거의 비슷하였으며, ‘싱겁게 먹는다’고 한사람은 채식인 27.3%, 비채식인 13.6%로 채식인이 싱겁게 먹는 것으로 나타났다. 식습관 점수는 채식인은 25.1, 비채식인은 23.1로 채식인의 식습관 점수가 유의적으로 높았으며(p<0.05), 또한 채식기간별로는 채식기간이 10년 미만인 군에 비해 10년 이상인 군의 식습관 점수가 유의적으로 높게 나타났다. 총 콜레스테롤, LDL-cholesterol, 동맥경화지수는 두 군 모두 싱겁게 먹는다고 한 군에 비해 짜게 먹는다고 한 군에 비해 짜게 먹는다고 한 군이 유의적으로 높았다. 혈압은 두 군 모두 짠맛에 대한 기호와는 유의적인 차이를 보이지 않았으나 높아지는 경향을 보였다. 중성지방, HDL-cholesterol, 혈당은 두군 모두 짠맛에 대한 기호와 유의한 상관을 보이지 않았다. 이상의 결과에서 볼 때 본 연구와 동일인을 대상으로 한 연구 I에서 본 바와 같이 채식군은 비채식군에 비해 BMI, RBW, WHR, %BF가 유의적으로 높았음(p<0.05)에도 심혈관 질환 관련인자인 총 콜레스테롤, LDL-cholesterol, AI, 수축기 혈압 및 혈당이 비채식군에 비해 유의적으로 낮았을 뿐만 아니라 (p<0.01) 짠맛에 대한 기호는 혈중 콜레스테롤 LDL-cholesterol, AI에 영향을 미치는 것으로 나타났으나 채식인은 비채식인에 비하여 식사시에 싱겁게 먹고 식습관도 좋은 것으로 나타났다. 앞으로 더 많은 연구가 이루어져야 할 것이지만 채식을 하면 심혈관 질환 위험인자의 수준을 낮추어 심혈관 질환의 예방 치료에 도움이 될 것으로 사료된다.

• 한국식품영양학회지
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• 제21권4호
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• pp.572-582
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• 2008

The purpose of this study was to evaluate the perception and preference of Kimchi among the elementary school children. The survey was conducted via questionnaire to 439 elementary school children(224 males and 215 females) who lived in Seongnam. 77.2% of the surveyed children had an affirmative opinion of Kimchi intake. Children regarded Kimchi as traditional, nutritious, healthy, fermented and delicious food. It also revealed that the higher grade($4{\sim}6$ grade) students were more awareness in Korean traditional fermented healthy food as for Kimchi than the lower grade($1{\sim}3$ grade) students. They should eat Kimchi mainly because Kimchi is good for health(82.9%), nutritious food(62.9%), our traditional food(58.3%), and delicious food(41.5%). 73.9% of the children responded that the parents influenced on their consumption of Kimchi, but 16.5% of the children answered that their parents did not meddle. 67.3% of the children liked Kimchi, whereas 5.3% of them disliked it. The preference of Kimchi was significantly higher for lower grade students than for higher grade students. The main reason liking Kimchi was hot taste(60.8%) of Kimchi, and then texture of chewing(59.0%), taste of freshness (29.2%), cool taste(28.7%), and peculiar taste(26.9%) of Kimchi in order. The majority reasons for dislike the Kimchi were salty taste, hot taste, not eat oftenly, smell, appearance of Kimchi in order. The hot taste of Kimchi was the number one reason of their diskike of Kimchi, especially for lower grade students and female students, and it was the most important reason for those also like Kimchi. The children preferred the a little hot taste of Kimchi, properly fermented Kimchi, medium amount of seasoning in Kimchi, and any parts of Baechu in Kimchi.

• 동아시아식생활학회지
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• 제18권1호
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• pp.127-134
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• 2008

This study was designed to evaluate the nutritional status and dietary problems of obese elementary students consuming unbalanced diets. Blood parameters, body-image perceptions, taste preferences, and nutrient intakes of 40 obese elementary students with unbalanced diets were compared to those of 40 additional obese elementary students as a control. The averages for age, height, weight, and obesity index were 11.5 years, 142.0 cm, 51.0 kg, and 35.4% in the study group and 11.8 years, 144.0 cm, 53.5 kg, and 36.3% in the control group, respectively. The major disliked foods by the students in the study group were vegetables (65%) particularly Kimchi (15%), as well as fish(15%), and pulses (10%). Mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin levels were 175.1 mg/dL, 89.2 mg/dL, 24.1/18.9 IU/L, and 14.3 g/dL in the study group and 182.8 mg/dL, 91.3 mg/dL, 28.3/33.9 IU/L, and 14.7 g/dL, in the control group, respectively. Approximately 60${\sim}$80% of the subjects responded that they eat a meal everyday, and the remainder skipped at least one meal. The preference for salty tasting foods was significantly lower in the study group, but the preference for hot tasting food was higher as compared to the obese control group(p<0.05, p<0.05). The daily energy intakes of the study and control groups were 1,768.3 kcal and 1,572.7 kcal, respectively, but there was no significant differences between them. Daily intakes of animal protein, fat, animal fat, and vitamin $B_2$ were significantly higher in the study group than in the control group. In conclusion, this study found that obese children consuming unbalanced diets strongly disliked vegetables, particularly Kimchi, as well as hot tasting foods; however, they preferred salty foods. Daily intakes of animal protein and fat were higher in the study group as compared to obese children not consuming unbalanced diets.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 한국식생활문화학회지
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• 제22권6호
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Nutrition Research and Practice
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• 제7권3호
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• 한국생활과학회지
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• 제7권2호
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• pp.139-148
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• 1998

This study was carried out to investigate the intake pattern and the experience on the kimchi-making, and to analyze the taste preference of kimchi. The questionnaires have been collected from 473 college students in Taejon. Most students had taken baechu-kimchi, kkakduki, yeolmu-kimchi, dongchimi, and cheonggak-kimchi. They liked baechu-kimchi best, and then cheonggak-kimchi. Twenty-seven percent of students took kimchi every meal time and 53 % once a day. The rest 19.4% replied that they could take meals without kimchi. The male students ate more kimchi than the female(p<0.01). Sixty-five percent of them had tried the foreign foods made with kimchi and female had more experience than male(p<0.01). The taste of kimchi-japchae and kimchi-woodong was indicated as edible or taste very good by over two thirds of the students. Kimchi-pizza, kimchi-hamburger, and kimchi-spaghetti were evaluated as edible or taste good by the over half. The aging of kimchi was believed to be the most important factor to determine the taste. Students preferred kimchi which was weak in salty, sweet, and jot-kal taste, strong in hot taste, and proper in sour taste(well-fermented). Compared with the male, the female enjoyed kimchi having stronger sour and weaker jot-kal taste(p<0.01). More female students(43.5%) had experenced kimchi-making than the male(26.5%)(p<0.001). Three-fourth of them had made kimchi with their mother. Baechu-kimchi, cheonggak-kimchi, and dongchimi were recommended as the global food.

• 한국식생활문화학회지
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• 제25권1호
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.