Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(1): 77-86
Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)
Ga-Gyeong Seo1 • Cho-Long Lee1 • Sang-Hee Park1 • Soo-hyun Lee2 • Won-Ho Seo3 • Ji-Wook Kim3 • Jae-Hee Hong1,2
1 Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea 2 Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea 3 Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do 13403, Korea
As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers’ perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.
Flavoring · Consumer liking · Smoky · Rate-all-that-apply (RATA) test · Bulgogi
Food Science and Biotechnology 2021 ; 30(1): 77-86