Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea

Lee, Mi-Ai; Choi, Yun-Jeong; Kim, Mina K.

doi:10.17495/easdl.2017.4.27.2.185

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…As is evident, the difference between Kimchi 1 and Kimchi 2 was the liquid used in the soaking step: the radishes for Kimchi 1 were soaked in soy sauce while the radishes for Kimchi 2 were soaked in saline water. Previous study on consumer testing of Kimchi preferred by Chinese consumers, reported that strong sweet and umami tastes were one of the drivers of consumer preference of Korean-style Kimchi among Chinese consumers (Lee et al, 2017). Therefore, soy sauce was added in Kimchi 1 as part of product formulation.…”

Section: Sample Preparationmentioning

confidence: 99%

“…In order to expand South Korea's current kimchi market, it is imperative to thoroughly understand Chinese consumers' interest toward kimchi prior to developing kimchi-related products targeting the Chinese market. Previously, a comprehensive qualitative consumer study was conducted on Kimchi using Chinese consumers (Lee et al, 2017). Their study revealed that the desirable sensory characteristics of Korean kimchi are also suitable for Chinese consumers.…”

Section: Introductionmentioning

confidence: 99%

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Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Kim

Lee²,

Lee

2018

Food Sci Biotechnol

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In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels (p \ 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale (p [ 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.

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Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Kim

Lee²,

Lee

2018

Food Sci Biotechnol

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“…Although spiciness is not scientifically considered as a gustative stimulus, unlike sweet, salty, sour, bitter, and umami tastes from cultural perspectives, Asian countries consider the pungent-spicy stimulus produced by red pepper powder as one of the six main taste modalities [ 5 ]. The pungent-spicy characteristics of Korean-style kimchi drive consumer preferences among Chinese [ 6 ] and American consumers [ 7 , 8 ]. Park et al [ 8 ] reported an increase in the perception of spiciness in kimchi containing increased levels of red pepper powder in the formulation, indicating that red pepper powder is a key contributor to the spicy taste in kimchi.…”

Section: Introductionmentioning

confidence: 99%

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Yoon¹,

Dang²,

Kim³

et al. 2021

Foods

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Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

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A Functional Vegetable Option: An Exploratory Study Testing Kimchi Variation for Acceptance among Consumers

Bai

Feldman

et al. 2020

Journal of Culinary Science & Technology

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Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea

Cited by 3 publications

References 18 publications

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

A Functional Vegetable Option: An Exploratory Study Testing Kimchi Variation for Acceptance among Consumers

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