Skip to main content
SpringerLink
Log in

Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers’ perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Ares G, Bruzzone F, Vidal L, Cadena RS, Giménez A, Pineau B, Hunter DC, Paisley AG, Jaeger SR. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA). Food Qual. Prefer. 36: 87-95 (2014)

  • Flores J. Mediterranean vs northern European meat products. Processing technologies and main differences. Food Chem. 59: 505-510 (1997)

  • Herrera-Corredor JA, Saidu JEP, Khachatryan A, Prinyawiwatkul W, Carballo-Carballo A, Zepeda-Bautista R. Identifying drivers for consumer acceptance and purchase intent of corn tortilla. J. Food Sci. 72: 727-731 (2007)

    Article  Google Scholar 

  • Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O’Mahony M, Vickers Z, Kim KO. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef). J. Food Sci. 76: 306-313 (2011)

    Article  Google Scholar 

  • Jaffe TR, Wang H, Chambers E. Determination of a lexicon for the sensory attributes of smoked food products. J. Sens. Stud. 32: e12262 (2017)

    Article  Google Scholar 

  • Jo SG, Lee SM, Sohn KH, Kim KO. Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type Bulgogi (Korean traditional barbecued beef). Food Sci. Biotechnol. 24: 921-930 (2015)

    Article  Google Scholar 

  • Kang NE, Jo SK, Lee SM, Kim KO. Cross-cultural investigation on Chinese and Korean consumers’ reasons for liking and disliking for Bulgogi using check-all-that-apply questionnaire. J. Korean Soc. Food Cult. 29: 567-576 (2014)

    Article  Google Scholar 

  • Kim EM, Ahn JA, Lee HJ, Lee MA. Evaluating choice attributes of Korean ginseng chicken soup as a Home Meal Replacement (HMR) product using conjoint analysis: A case study of Singapore market. Korean J. Food Cook Sci. 32: 609-618 (2016)

    Article  Google Scholar 

  • Kim JS. Management status for food flavor in selected countries and its suggestion. Food Sci. Industry 49: 20-29 (2016)

    Google Scholar 

  • Knaapila A, Laaksonen O, Virtanen M, Yang B, Lagström H, Sandell M. Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia. Appetite 109: 190-200 (2017)

    Article  Google Scholar 

  • Korea Agro-Fisheries and Food Trade Corporation. 2019 processed food segmented market status report-home replacement market. Korea Agro-Fisheries & Food Trade Corporation, Naju-si, Jeollanam-do, Korea. pp. 41-121 (2019)

    Google Scholar 

  • Kosowska M, Majcher MA, Jeleń HH, Fortuna T. Key aroma compounds in smoked cooked loin. J. Agric. Food Chem. 66: 3683-3690 (2018)

    Article  CAS  Google Scholar 

  • Lawrence G, Salles C, Septier C, Busch J, Thomas-Danguin T. Odour-taste interaction: A way to enhance saltiness in low-salt content solutions. Food Qual. Prefer. 20: 241-248 (2009)

    Article  Google Scholar 

  • Linscott TD, Lim JY. Retronasal odor enhancement by salty and umami tastes. Food Qual. Prefer. 48: 1-10 (2016)

    Article  Google Scholar 

  • MacFie HJH, Bratchell N, Greenhoff K, Vallis LV. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud. 4:129-148 (1989)

    Article  Google Scholar 

  • Methven L, Langreney E, Prescott J. Changes in liking for a no added salt soup as a function of exposure. Food Qual. Prefer. 26: 135-140 (2012)

    Article  Google Scholar 

  • Meyners M, Jaeger SR, Ares G. On the analysis of Rate-all-that-apply (RATA) data. Food Qual. Prefer. 49: 1-10 (2016)

    Article  Google Scholar 

  • Nachay K. Making over meat and poultry. Available from: https://www.ift.org/news-and-publications/food-technology-magazine/issues/2014/november/columns/ingredients. Accessed Nov. 09, 2019

  • Park JH, Cho JI, Joo IS, Heo JJ, Yoon KS. Estimation of amount and frequency of consumption of 50 domestic livestock and processed livestock products. J. Korean Soc. Food Sci. Nutr. 45: 1177-1191 (2016)

    Article  Google Scholar 

  • Park HJ, Ko JM, Jang SH, Hong JH. Comparison of consumer perception and liking of bulgogi marinade sauces between Korea and Japan using flash profiling. Food Sci. Biotechnol. 26: 427-434 (2017)

    Article  CAS  Google Scholar 

  • Piqueras-Fiszman B, Spence C. Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts. Food Qual. Prefer. 40: 165-179 (2015)

    Article  Google Scholar 

  • Pöhlmann M, Hitzel A, Schwägele F, Speer K, Jira W. Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. Meat Sci. 90: 176-184 (2012)

    Article  Google Scholar 

  • Rozin E and Rozin P. Culinary themes and variations. Nat. Hist. 90: 6-14 (1981)

    Google Scholar 

  • Seo WH, Kim YK, Jang SH, Baek HH. Aroma characterization of roasted Bulgogi reaction flavor manufactured by a high-temperature reaction apparatus. Korean J. Food Sci. Technol. 47: 176-183 (2015)

    Article  Google Scholar 

  • Swaney-Stueve M, Talavera M, Jepsen T, Severns B, Wise R, Deubler G. Sensory and consumer evaluation of smoked pulled pork prepared using different smokers and different types of wood. J. Food Sci. 84: 640-649 (2019)

    Article  CAS  Google Scholar 

  • Valentin D, Chollet S, Lelièvre M, and Abdi H. Quick and dirty but still pretty good: a review of new descriptive methods in food science. Int. J. Food Sci. Tech. 47: 1563-1578 (2012)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the Innovative Food Product and Natural Food Materials Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant Number: 319048-3).

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Korea

    Ga-Gyeong Seo, Cho-Long Lee, Sang-Hee Park & Jae-Hee Hong

  2. Research Institute of Human Ecology, Seoul National University, Seoul, 08826, Korea

    Soo-hyun Lee & Jae-Hee Hong

  3. Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do, 13403, Korea

    Won-Ho Seo & Ji-Wook Kim

Authors
  1. Ga-Gyeong Seo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Cho-Long Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sang-Hee Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Soo-hyun Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Won-Ho Seo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ji-Wook Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jae-Hee Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jae-Hee Hong.

Ethics declarations

Conflict of interest

None of the authors of this study has any financial interest or conflict with industries or parties.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Seo, GG., Lee, CL., Park, SH. et al. Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef). Food Sci Biotechnol 30, 77–86 (2021). https://doi.org/10.1007/s10068-020-00848-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-020-00848-x

Keywords

Search

Navigation