Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Survey on the Commercial Poggi Kimchi and Consumer Acceptance Test Prepared in the Various Region

지역별 시판 포기배추김치의 이용실태 및 기호도 조사

  • Lee, In-Seon (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Hye-Young L. (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Eun-Jung (Digital Appliance Company Research Lab, LG Electronics Inc.)
  • Published : 2004.08.31
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Abstract

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

Keywords

References

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