Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

A Survey of the Preference for Korean Kimchi by Spanish Natives

한국전통 김치의 다양화 및 세계화를 위한 스페인인의 기호도 조사연구

  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

Keywords

References

  1. 구난숙, 권순자, 이경애, 이선영. 2001. 세계속의 음식문화. 교문사. 서울. pp 104-107
  2. 김영진. 2002. 김치의 생리기능성. 2002년도 한국식품영양학회 하계학술대회. 서울. pp 21-28
  3. 박건영. 2005. 김치의 기능성. 한국식품조리과학회 2005 춘계학술 대회. 서울. pp 28-33
  4. 임영상, 최영수, 노명환. 1997. 음식으로 본 서양문화. 대한교과서. 서울. pp 240-258
  5. Choi SM, Jeon YS, Rhee SH, Park KY. 2002. Red pepper powder and Kimchi reduce body weight and blood and tissue lipids in rats fed a high fat diet. Nutraceuticals & Food 7(2):162-167 https://doi.org/10.3746/jfn.2002.7.2.162
  6. Han JS, Kim JS, Kim YS, Kim MS, Kimiko Otani, Takahisa Minamide. 1998. A survey of Japanese perception of and preference for Korean foods. Korean J Food cookery Sci 14(2):188-194
  7. Han JS, Choi YH, Kim YJ, Kim TS, Han JP, Takahisa Minamide, Sachiko Oka, Etsuko Kotsukue. 1999. A Survey of Japanese perception and preference for Kimchi. Korean J Food cookery Sci 15(1):42-49
  8. Han JS, Kim SY, Suh BS, Kim YJ. 2000. A study on American university students perception and preference for Korean Kimchi. Korean Home Economics Association 38(5):167-177
  9. Han JS, Hong JH, Suh BS, Byun JO. 2001. Chinese college students perception and preference of Korean Kimchi. J East Asian Soc Dietary Life 11(1):44-59
  10. Jang DJ, Lee MK, Rhee KK, Kim JK, Kim SM, Jeong JW. 2007. A survey of research papers on Korean Kimchi and R&D trends. Korean J Food Culture 22(1):104-114
  11. Kim BJ, Min BH, Kim JH, Han HU. 2001. Isolation of dextran producing Leuconostoc lactis from Kimchi. J Microbiol 39(1): 11-16 Kim SJ. 2005
  12. Kim SJ. 2005. Physicochemical characteristic of yogurt prepared with lactic acid bacteria isolated from Kimchi. Korean J Food Culture 20(3):337-340
  13. Kim EM, Kim YJ, Jeong MK. 2004. Preference and eating activities of Chinese for traditional Korean Kimchi. J Korean Soc Food Sci Nutr 33(10):1641-1645
  14. Kwon DY, Koo MS, Ryoo CR, Kang CH, Min KH, Kim WJ. 2002. Bacteriocin produced by Pediococcus sp. in Kimchi and its characteristics. J Microbiol Biotechnol 12(1):96-105
  15. Kwon MJ, Song YS, Song YO. 1998. Antioxidative effect of kimchi ingredients on rabbits fed cholesterol diet. J Korean Soc Food Sci Nutr 27(6):1189-1196
  16. Lee JJ, Jeong YK. 1999. Cholesterol-lowering effect and anticancer activity of Kimchi and Kimchi ingredients. Korean J Life Science 9(6):743-752
  17. Lee MK, Kim EM, Rhee KK, Jang DJ. 2006. A survey of the French preference for Kimchi and the French cuisines with added Kimchi. Korean J Food cookery Sci 22(4):438-446
  18. Lee MK, Jang DJ, Rhee KK, Kim DS, Moon SW. 2007. A survey of preference of the Turk for Korean Kimchi. Korean J Food Culture 22(6):690-695
  19. Noh KA, Kim DH, Choi NS, Kim SH. 1999. Isolation of fibrinolytic enzyme producing stains from Kimchi. Korean J Food Sci Technol 31(1):219-223
  20. Oh MS. 1998. Comparative criteria for the quality characteristics of Kimchi between Korean focus group and American focus group. Korean J Food cookery Sci 14(4):388-393
  21. Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi. J Korean Soc Food Nutr 24(1): 169-182
  22. Park KY, Cheigh HS. 2000. Antimutagenic and anticancer effects of lactic acid bacteria isolated from Kimchi. Proc Int'l Symp Microorganism and Health. April 28-29. Seoul. Korea. pp 47-52
  23. Park KY, Rhee SH. 2001. Functional properities and anticancer effect of Kimchi. W01-2. 11th World Congress of Food Science and Technology. April 22-27. Seoul. Korea. p 44