Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

A Cross-Cultural Study of the Awareness and the Preference on Salinity among the Northeast Asians

동북아 아시아인의 짠맛에 대한 인지도 및 기호도 비교 연구

  • Park, Hyun-Jung (Dept. of Food Service Management, Kyung Hee University) ;
  • Kwak, Eun-Jung (Dept. of Food Science and Technology, Yeungnam University) ;
  • Cho, Mee-Hee (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 박현정 (경희대학교 외식산업학과) ;
  • 곽은정 (영남대학교 외식산업학과) ;
  • 조미희 (경희대학교 외식산업학과) ;
  • 이경희 (경희대학교 외식산업학과)
  • Received : 2009.05.18
  • Accepted : 2009.08.09
  • Published : 2009.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

Keywords

References

  1. 김숙년 (2001) 김숙년의 서울음식 600년. 동아일보사, 서울. p 35-156.
  2. 김준희 (2000) 일본음식. 웅진출판, 서울. p 108, 112, 14.
  3. 여경옥 (2004) 중국요리. 여성자신, 서울. p 106.
  4. 이면희 (2001) 중국요리. 조선일보사, 서울. p 80-161.
  5. 이향방 (2000) 이향방 중국요리. 주부생활, 서울. p 18-43.
  6. 장선용 (2002) 음식 끝에서 정나지요. 동아일보사, 서울. p 48-217.
  7. 정재홍 (1999) 한국조리. 형설출판사, 서울. p 126.
  8. 최영진 (2006) 화식. 형설출판사, 서울. p 126-170.
  9. 최주영 (1998) 자연의 맛, 일본요리. 서울문화사, 서울. p 62-63.
  10. 최주영 (2000) 야채 한 가지가 있다면. 시공사, 서울. p 14-100.
  11. 한복진 (1998) 우리 음식 백가지. 현암사, Seoul. p 561-562.
  12. Beebe-Center JG (1949) Standards for use of the gust scale. J Psychology 28: 411. https://doi.org/10.1080/00223980.1949.9916018
  13. Chang MJ, Cho MS (2000) Recognition and preference to Korean traditional food of foreign visitors in Korea. Korean J Dietary Culture 15: 215-223.
  14. Cho MH, Kim SJ, Lee KH (2008) A study of preference salinity and temperature of soups served food service establishment. J East Asian Soc Diatary Life 18: 601-607.
  15. Chrea C, Valentin D, Sulmont-Rosse C, Hoang Nguyen D, Abdi H (2005) Semantic, typicality and odor representation: A cross-cultural study. Chem Senses 30: 37-49. https://doi.org/10.1093/chemse/bjh255
  16. David G, Laing J, Bell GA, Gillmore R, Catherine J, John Best D, Allen S, Yoshida M, Yamazaki K (1993) A cross-cultural study of taste discrimination with Australians and Japanese. Chem Senses 18: 161-168. https://doi.org/10.1093/chemse/18.2.161
  17. Han JS (1999) The effect of salt for cooking. J East Asian Soc Dietary Life 9: 391-401.
  18. Han JS, Kim JS, Kim MS, Otani K, Minamide T (1998) A survey of Japanese perception of and preference for Korean foods. Korean J Soc Food Sci 14: 188-194.
  19. Hatae K, Nakatani K, Fukutome N, Shimada A (1996) Comparison of the food preference between Japanese and French women panelists by sensory analyses. J Home Economics of Japan 47: 997.
  20. Helen Charey (1982) Food Science. Wiley, NY. p 16.
  21. Joo NM, Kennon LR, Sim YJ, Lee KA, Jeong HS, Park SJ, Chun HJ (2001) The perception and preferences of Americans residing in Korea for Korean traditional food. Korea J of Home Economics 39: 15-23.
  22. Kim JS (2005) Universalizing Korean food. Korea J Food Culture 20: 499-507.
  23. Kobayashi M, Satio S, Kobayakawa T, Deguchi Y, Costanzo RM (2006) Cross-cultural comparison of data using the odor stick identification test for Japanese(OSIT-J). Chem Sen 31: 335-342. https://doi.org/10.1093/chemse/bjj037
  24. Kweon SY, Yoon SJ (2006) Recognition and preference to Korean traditional food of Chinese at Seoul residence. Korea J Food Culture 21:17-30.
  25. Kye SH, Yoon SI (1998) Food preferences of foreign athletes in Korean traditional foods. Korea J Soc Food Scim 4: 93.
  26. Laing DG, Prescott J, Bell GA, Gillmore R, Catherine J, John Best D, Allen S, Yoshida M, Yamazaki K (1993) A crosscultural study of taste discrimination with Australians and Japanese. Chem Sen 18: 161-168. https://doi.org/10.1093/chemse/18.2.161
  27. Lating DG, Prescott J, Bell GA, Gillmore R, Allen S, Best DJ, Yoshida M, Yamazaki K, Ishii MR (1994) Responses of Japanese and Australians to saltiness in the context of foods. Chem Sen 18: 616.
  28. Lin W, Finger TE, Rossier BC, Kinnamon SC (1999) Epithelial Na channel subunits in rat taste cells: localization and regulation by aldosterone. J Comp Neurol 405: 406-420. https://doi.org/10.1002/(SICI)1096-9861(19990315)405:3<406::AID-CNE10>3.0.CO;2-F
  29. Lindemann B (1996) Taste reception. Physiol Rev 76: 719-766. https://doi.org/10.1152/physrev.1996.76.3.719
  30. Lindemann B (2001) Receptors and transduction in taste. Nature 413: 219-225. https://doi.org/10.1038/35093032
  31. Micheal O'M (1986) Sensory evolution of food. Marce Dekker. Inc, New York and Basel. p 164.
  32. Oh MS (1998) Comparative criteria for the quality characteristics of Kimchi between Korean focus group and American focus group. Korean J Soc Food Sci 14: 388-393.
  33. Prescott J, Bell GA, Yoshida M, O'Sullivan M, Korac S, Allen S, Yamazaki K (1997) Cross-cultural comparisions of Japanese and Australian responses to manipulations of sweetness in foods. Food Quality and Preference 8: 45. https://doi.org/10.1016/S0950-3293(96)00006-7
  34. Prescott J, Bell GA, Gillmore R, Yoshida M, Laing DG, Allen S, Yamazaki K (1993) Response of Japanese and Australians to saltiness in the context of foods. Chem Sen 18: 616.
  35. Prescott J, Laing DG, Bell GA, Masaaki Y, Gillmore R, Allen S, Yamazaki K, Ishii MR (1992) Hedonic responses to taste solutions : A cross-cultural study of Japanese and Australians. Chem Sen 17: 801-809. https://doi.org/10.1093/chemse/17.6.801
  36. Shin MJ, Kim BS, Lee SB (2005) A study on the preference of Japanese food in capital area. Korea J Food Culture 20: 731-737.
  37. 和風のおかず (1999) Orange pages, Japan. p 60-66.