Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea

한국에 거주하는 중국인 유학생과 한국인 대학생의 김치 인지도, 선호도 및 관능평가 비교

  • Kim, Do Yeon (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Lee, Hansongyi (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Choue, Ryowon (Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University)
  • 김도연 (경희대학교 동서의학대학원 의학영양학과) ;
  • 이한송이 (경희대학교 동서의학대학원 의학영양학과) ;
  • 조여원 (경희대학교 동서의학대학원 의학영양학과)
  • Received : 2013.01.18
  • Accepted : 2013.04.02
  • Published : 2013.04.30
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Abstract

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors ($4.6{\pm}2.2/10$), salted seafood odors ($4.6{\pm}2.3/10$), offodors ($4.4{\pm}2.3/10$) and aftertaste ($5.9{\pm}2.1/10$) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

Keywords

References

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