지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 158 - 166 (9page)
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초록· 키워드
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The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors ($4.6{\pm}2.2/10$), salted seafood odors ($4.6{\pm}2.3/10$), offodors ($4.4{\pm}2.3/10$) and aftertaste ($5.9{\pm}2.1/10$) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.
목차
등록된 정보가 없습니다.
참고문헌 (23)
참고문헌 신청
박건영 / 2000 / 김치의 영양, 기능성 및 항암효과 / 한일 김치 세미나
최홍식 / 2000 / 김치의 항동맥경화 및 항노화 기능성 / 한일 김치 세미나
최홍식 / 2004 / 김치의 발효와 식품과학 / 도서출판 효일
Kun-Young Park / 2002 / Red Pepper Powder and Kimchi Reduce Body Weight and Blood andTissue Lipids in Rats Fed a High Fat Diet / Preventive Nutrition and Food Science 7(2):162~167
Choi BK / 2005 / The Behavior of spending money on eating out and the perception of food taste for college students / Korean Academin Soc. Culture Tourism 7(1):25~46
최홍식 / 2000 / 김치의 항동맥경화 및 항노화 기능성 / 한일 김치 세미나
최홍식 / 2004 / 김치의 발효와 식품과학 / 도서출판 효일
Kun-Young Park / 2002 / Red Pepper Powder and Kimchi Reduce Body Weight and Blood andTissue Lipids in Rats Fed a High Fat Diet / Preventive Nutrition and Food Science 7(2):162~167
Choi BK / 2005 / The Behavior of spending money on eating out and the perception of food taste for college students / Korean Academin Soc. Culture Tourism 7(1):25~46
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