Comparison of Pungency Perception between Korean and Australian

한국인과 호주인의 매운맛 감지도에 대한 연구

  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 방혜열 (덕성여자대학교 식품영양학과)
  • Published : 2000.12.01

Abstract

This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.