Awareness and Sensory Properties of Samgyetang for Chinese

중국인의 삼계탕에 대한 인지도 및 관능적 특성

  • Han, Gyusang (Dept. of Food & Nutrition, Honam University) ;
  • Kwon, Sooyoun (Dept. of Food & Nutrition, Honam University) ;
  • Choi, Jiyu (Dept. of Culinary Arts, Woosong University)
  • 한규상 (호남대학교 식품영양학과) ;
  • 권수연 (호남대학교 식품영양학과) ;
  • 최지유 (우송대학교 외식조리학과)
  • Received : 2016.06.03
  • Accepted : 2016.06.17
  • Published : 2016.06.30


This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.


Supported by : 농림수산식품기술기획평가원


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