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논문 기본 정보

자료유형
학술저널
저자정보
이명기 (한국식품연구원) 장대자 (한국식품연구원) 양혜정 (한국식품연구원) 정자경 (한국식품연구원)
저널정보
한국식품조리과학회 한국식품조리과학회지 한국식품조리과학회지 제24권 제6호
발행연도
2008.1
수록면
871 - 875 (5page)

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초록· 키워드

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This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

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