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Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing

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Abstract

This study was conducted to identify the sensory profiles of gochujang dressing prepared with different formulations, and to compare hedonic responses crossculturally. Gochujang dressing samples were prepared by varying levels of gochujang and sugar. The sensory attributes of the samples were examined by 8 descriptive analysis panelists. Consumers from Korea (n=50), China (n=34), and the US (n=26) participated in the consumer test. Sourness and pungency of the samples were decreased by adding more gochujang. A significant gochujang× sugar interaction was observed for the sweetness and burning sensation. Korean consumers liked the dressing whose sugar level was increased from that of the control. There was no significant difference in Chinese and the US consumers’ liking score between the samples, but multiple factor analysis result suggested that the sample with the decreased sugar level was particularly liked by the US consumers whereas the sample with lower gochujang level was disliked by Chinese consumers.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Korea

    Kyu-Won Lee & Kwang-Ok Kim

  2. Department of Foods and Nutrition, Kookmin University, Seoul, 136-702, Korea

    Jae-Hee Hong

  3. Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750, Korea

    Seojin Chung

  4. Department of Culinary and Service Management, Kyung Hee University, Seoul, 130-701, Korea

    Lana Chung

  5. National Academy of Agricultural Science, RDA, Suwon, 441-707, Korea

    Haeng-Ran Kim

Authors
  1. Jae-Hee Hong
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  2. Kyu-Won Lee
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  3. Seojin Chung
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  4. Lana Chung
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  5. Haeng-Ran Kim
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  6. Kwang-Ok Kim
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Correspondence to Kwang-Ok Kim.

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Hong, JH., Lee, KW., Chung, S. et al. Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing. Food Sci Biotechnol 21, 829–837 (2012). https://doi.org/10.1007/s10068-012-0107-0

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  • DOI: https://doi.org/10.1007/s10068-012-0107-0

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