Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 03760, Republic of Korea.
Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea.
J Food Sci. 2018 Feb;83(2):464-474. doi: 10.1111/1750-3841.14040. Epub 2018 Jan 19.
Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms.
Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.
味噌，一种韩国传统发酵大豆酱，是韩国料理中最重要的调味料之一。调味料很少单独食用，通常用于其他食物。本研究的目的是了解感官喜好的驱动因素如何根据味噌的食用形式而变化：与通常食用的汤形式相比，原始的糊状物形式，以及了解评估食品形式的熟悉程度的关联。在两种食用形式：原始糊状物形式和味噌汤中进行描述性分析和消费者接受性测试。对于消费者喜好测试，与年轻人相比，具有更多传统味噌经验的老年消费者对味噌糊和味噌汤的反应进行了比较。描述性分析结果表明，味噌样品的特征感官特征基本不受评价食品体系的影响。然而，当糊状物用于汤中时，特征感官特征的强度降低。对于年轻人和老年人消费者来说，传统型味噌样品的接受度和熟悉度在糊状物中非常相似，但在汤中评估时则不同。因此，在更常见的实际食用形式的汤中，年轻人和老年人之间的期望差异更好地显现出来。本研究的结果表明，了解味噌等调味料在其常见食用形式中的感官喜好驱动因素的重要性。
与原始调味料形式相比，在味噌汤中，年轻人和老年人之间的期望差异更好地显现出来，味噌汤是一种在实践中通常食用的食品形式。因此，本研究的结果强调了在实际食用的食品形式中研究调味料感官喜好驱动因素的重要性，以便准确了解消费者偏好。
