Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)
| Autor: | Jae-Hee Hong, Won-Ho Seo, Ji-Wook Kim, Sang-Hee Park, Soo Hyun Lee, Cho-Long Lee, Ga-Gyeong Seo |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Food industry business.industry media_common.quotation_subject Advertising 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Article 0404 agricultural biotechnology 010608 biotechnology Perception Food systems Psychology business Flavor Food Science Biotechnology media_common |
| Zdroj: | Food Sci Biotechnol |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-020-00848-x |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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