Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Influence of Cooking Wine on Food Quality Attributes

조리용 와인이 음식의 품질 속성에 미치는 영향

  • 류철 (중부대학교 호텔경영학과) ;
  • 최성만 (동우대학 호텔조리과)
  • Published : 2007.08.31
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Abstract

The purpose of this study was to investigate the influence of cooking wine's functions on food quality attributes. factor analysis, reliability analysis (Cronbach's $\alpha$), and multiple regression analysis were employed to analyze the data. The cooking wine functions were divided into 3 factors (expectation of utility, functionality, and quality enhancement). According to the multiple regression analysis of cooking wine factors to food quality, all factors had positive influences on food quality. Among the three factors, expectation of utility(=.556, p<0.001) had the most significant influence on food quality. And functionality (=.321, p<0.001) and quality enhancement(=.296, p<=0.001) also had significant effects in that order. further research should be conducted on cooking wine's utility aspects and their effects on food quality. Finally, we anticipate that the results of this study will be useful information for food-service companies.

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