Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)
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Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef) Ga-Gyeong Seo1 • Cho-Long Lee1 • Sang-Hee Park1 • Soo-hyun Lee2 Won-Ho Seo3 • Ji-Wook Kim3 • Jae-Hee Hong1,2
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Received: 23 July 2020 / Revised: 26 October 2020 / Accepted: 4 November 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers’ perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with & Jae-Hee Hong [email protected] Ga-Gyeong Seo [email protected] Cho-Long Lee [email protected] Sang-Hee Park [email protected] Soo-hyun Lee [email protected] Won-Ho Seo [email protected] Ji-Wook Kim [email protected] 1
Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea
2
Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea
3
Food R&D Center, OURHOME Co. Ltd, Seongnam-si, Gyeongggi-do 13403, Korea
strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity. Keywords Flavoring Consumer liking Smoky Rateall-that-apply (RATA) test Bulgogi
Introduction As working hours and household incomes have increased while traditional diets have changed, the consumption of fully- or semi-processed foods has also increased. This trend has contributed to the development of the home-meal replacement (HMR) industry (Kim et al., 2016). According to the ‘‘2019 State of Processed Food Market: Home replacement market’’ report, the global processed food market was worth $166.7 billion in 2017 and is projected to grow to $199 billion in 2022. The Korean HMR market, which includes ready-to-eat (RTE) foods, has recently expanded by 70.8% (from KRW 1.6 trillion in 2013 to KRW 2.8 trillion in 2017) (Korea Agro-Fisheries and Food Trade Corporation, 2019). As demands for meat-based HMR products in Korea grow (Seo et al., 2015), one of the most popular beef dishes in Korea, bulgogi (Korean barbecued beef) has been developed into various RTE or ready-to-cook HMR products and marinade sauces. Efforts to develop the formulations with better sensory quality have increased the need for flavorings that can replace the flavors
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