Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Sensory Characteristics and Consumer Liking of Commercial Sojues Marketed in Korea

시판 소주 제품들의 관능적 특성 및 소비자 기호도

  • Jee, Joo-Hee (Department of Food Science & Technology, Ewha Womans University) ;
  • Lee, Hye-Seong (Department of Food Science & Technology, Ewha Womans University) ;
  • Lee, Jin-Won (Department of Food Science & Technology, Ewha Womans University) ;
  • Suh, Dong-Soon (R&D Center, Doosan Co.) ;
  • Kim, Hee-Sub (Department of Food & Nutrition, The University of Suwon) ;
  • Kim, Kwang-Ok (Department of Food Science & Technology, Ewha Womans University)
  • 지주희 (이화여자대학교 식품공학과) ;
  • 이혜성 (이화여자대학교 식품공학과) ;
  • 이진원 (이화여자대학교 식품공학과) ;
  • 서동순 ((주)두산 기술연구소) ;
  • 김희섭 (수원대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품공학과)
  • Published : 2008.04.30
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Abstract

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.

묘사분석 기법을 적용하여 시판소주 제품들의 관능적 특성을 정성적 및 정량적으로 평가하였으며, 서울에 거주하는 20대 남녀 224명을 대상으로 소비자 검사를 수행하여 브랜드 노출 효과가 주어졌을 때 소비자 기호도에 미치는 영향을 조사하였다. 소주의 묘사분석 결과, 향미 및 감각특성 13가지가 개발되었으며, 7가지 시판소주 제품 간의 모든 특성에서 유의적인 차이가 나타났다. 소비자 기호도 평가 결과, 브랜드 비노출 그룹의 경우 시료 간에 유의적 차이가 나타나지 않았으나, 브랜드 노출그룹의 경우에는 유의적 차이가 나타났고, 이들 중 서울지역에서 주로 판매되는 JIC와 DOC의 기호도가 높게 나타났다. 따라서 시판소주의 기호도를 결정하는 요인은 맛에 의한 영향보다 브랜드 효과 등 비관능적 요소의 영향이 큰 것으로 여겨진다.

Keywords

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