Preferences of U.S. consumers for setting quality factors of Bibimbap
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 2012.02
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 27권 / 1호
ㆍ저자명 : Sang-Hee Seo, Eun-Mi Kim, Chang-Keun Kwock, Seung-Hee Wie
영어 초록
The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.
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