Sensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure

Abstract

This study was conducted to investigate sensory perception of Korean traditional fried cookie (Yackwa) by two Korean consumer groups of different age (ages in 20s and ages in 30-40s). The sorted napping procedure was applied to evaluate a set of 12 commercial Yackwa samples. Each subject was asked to locate each sample based on perceived similarities and then group the samples according to her own criteria. Verbalization task for each group of samples was also carried out. Data obtained from the sorted napping test were subjected to hierarchical multiple factor analysis. Both groups differentiated the samples mainly according to textural properties resulting from their manufacturing type. However, the older group located the samples from the same company that produces Yackwa following traditional recipe close to each other even though their types were different, whereas the younger group sorted the samples mainly by the manufacturing type. This difference in perception between two age groups might have resulted from the fact that older consumers recognized the flavor of more traditional products better than the younger group due to more exposure to those products. PRACTICAL APPLICATIONSThis study investigated consumer perception of Yackwa (traditional Korean cookie). It is expected that more consumer-based characterization, which is explained by their own words, can help researchers to understand what important sensory dimensions are for consumers. In addition, by comparing different consumer groups, this study will provide insight that can help to develop effective strategies for commercializing traditional foods for targeted generations of consumers.

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

“…In the comparison of food consumption, old adults consumed more traditional food products than young (Dagevos, 2005;Platania & Privitera, 2006). For a certain Korean food, 20s and 30-40s showed different sample categorization in Korean traditional fried cookies (yackwa) (Park, Lê, Hong, & Kim, 2014). The older consumers sorted the samples based on whether traditional recipe or not; conversely, the younger assorted based on the manufacturing type.…”

Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth

“…Consumers in 2 different age groups, young consumers (n=112, aged 19-37 years) and old consumers (n=98, aged 40-57 years), participated in the study. Because it has been reported that consumer perceptions for traditional foods may differ based on ages (25,(30)(31), consumers in different age groups were separately recruited in order to investigate differences and common points between the 2 age groups for acceptability for mulnaengmyeon. Recruited consumers were further divided into 2 groups, with one group evaluating samples in a blind condition, providing samples that were blind coded, or in an informed condition, providing samples with the product packaging that included price, brand, and manufacturer information.…”

“…It is known that consumer acceptability is not only affected by intrinsic sensory factors, but it is also affected by extrinsic factors such as brand, price, and packaging (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30). In particular, differences in intrinsic and extrinsic product factor influences on consumer acceptability were investigated based on consumer age, because it has been reported that for traditional foods, consumers' perceptions may differ according to ages (25,(30)(31).…”

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

“…), and yackwa , Korean traditional fried cookie (Park et al . ). A texture classification system was developed (Szczesniak ) to correlate the consumer texture evaluation and the rheological properties of the product.…”

“…Evaluation of texture can be performed either directly using sensory evaluation or indirectly using instrumental measurement. Sensory evaluation including some texture terms has been conducted by trained and semi-trained panels on apple and pear (Chauvin et al 2010), cheese (Pereira et al 2001;Xiong et al 2002;Viñas et al 2007;Yates and Drake 2007), cherry tomato (Csambalik et al 2014), mango (Valente et al 2011), milk dessert (Bruzzone et al 2012), potato (Thybo and Martens 1999), rice (Mundo and Juliano 1981;Juliano et al 1981Juliano et al , 1984Mundo et al 1989;Rousset et al 1995), salmon (Mørkøre and Einen 2003), strawberry (Vandenberghe and Claes 2011), sweet cherry (Ross et al 2009) and sweet potato (Leksrisompong et al 2012) and by naive consumers on apple (Barreiro et al 1998), dry-cured ham (Hersleth et al 2013), milk dessert (Bruzzone et al 2012), sweet cherry (Ross et al 2009), sweet potato (Leksrisompong et al 2012), and yackwa, Korean traditional fried cookie (Park et al 2014). A texture classification system was developed (Szczesniak 1963) to correlate the consumer texture evaluation and the rheological properties of the product.…”