Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea.
Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea.
Appetite. 2018 Apr 1;123:306-316. doi: 10.1016/j.appet.2018.01.006. Epub 2018 Jan 8.
This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries.
这项研究旨在了解来自不同烹饪文化的消费者对辣椒酱的接受程度。将两种新开发的辣椒酱（基于豆酱的发酵红辣椒酱（GS）和发酵红辣椒酱（KS））与塔巴斯科辣椒酱（TB）和 Sriracha 辣椒酱（SR）进行了比较。进行了两项独立的跨文化家庭使用测试（HUT）：HUT1 提供了比萨饼和奶油汤作为食物，而 HUT2 提供了烤鸡翅和米粉汤。丹麦、韩国和美国的消费者参与了每个 HUT（每个国家的 n≅100）。评估了对食物系统的特定辣椒酱的接受程度和喜欢或不喜欢的原因。还分析了美国和韩国受试者中当自由应用辣椒酱于普通餐食时与不同辣椒酱搭配良好的食物。当将辣椒酱应用于比萨饼和奶油汤时，样品的首选顺序表现出跨文化的一致性（GS=KS>TB）。在烤鸡和米粉汤的情况下，三种类型的辣椒酱在韩国人中的接受程度相似，而对于两种食物，SR 在 US 受试者中更受欢迎，而丹麦受试者更喜欢 GS 和 KS 而不是 SR。美国受试者不喜欢带有甜味和弱辣度的辣椒酱样品，而韩国和丹麦受试者则不喜欢辣度过高且不够甜的辣椒酱样品。这些发现表明，特定酱汁与特定食物的搭配是文化依赖性的，当试图将辣椒酱等食品出口到其他国家时，需要考虑这一点。
