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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 346 - 353 (8page)
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초록· 키워드
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This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.
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참고문헌 (18)
참고문헌 신청
세계김치연구소 / 2011 / 김치산업동향 :127~335
윤석인 / 1989 / 김치 산업화 방안에 관한 연구 / 식품 공업 99:41~44
장민선 / 2010 / 소금 종류에 따른 김치의 품질특성 비교 / 한국식품저장유통학회지 17(1):30~35
차용준 / 2003 / 여름철 배추김치 담금시 지역별 관능적 선호도 조사 / 한국식품영양과학회지 32(3):393~399
Cho YK. / 1995 / Effect of Seasonings on pH and Sensory Evaluation during Fermentation of kakdugi and Chinese cabbage Kimchi / Bulletin of the Institute for Basic Science 7:131~139
윤석인 / 1989 / 김치 산업화 방안에 관한 연구 / 식품 공업 99:41~44
장민선 / 2010 / 소금 종류에 따른 김치의 품질특성 비교 / 한국식품저장유통학회지 17(1):30~35
차용준 / 2003 / 여름철 배추김치 담금시 지역별 관능적 선호도 조사 / 한국식품영양과학회지 32(3):393~399
Cho YK. / 1995 / Effect of Seasonings on pH and Sensory Evaluation during Fermentation of kakdugi and Chinese cabbage Kimchi / Bulletin of the Institute for Basic Science 7:131~139
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