The present study conducted to derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics displayed in each sample. Also the flavor pairing of spicy foods and... The present study conducted to derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics displayed in each sample. Also the flavor pairing of spicy foods and the associated colors were examined and applied to the actual investigation of the consumers and, in addition, the survey was conducted to cross-culturally analyze the effect of flavor combinations and colors on flavor perception and consumer preferences. The descriptive analysis revealed that a total of 34 terms was derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 for Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of Korean people, attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristics “spicy flavor” recognized differently in terms of both flavor and mouth feel in the case of Vietnamese people. As a result of investigating the associated color of pairing the spicy flavor and other flavors recognized by Korean and Vietnamese people, in both groups, the proportion of a basic red color was high, due to it being associated with spiciness. However, the relative importance of green was larger for the Vietnamese as compared to the Korean sample. It can be assumed that information about appearance has effects on expectations about flavor and that people exhibit stronger impressions for a perceived flavor when the expected flavor is different from the actual one. According to the results of the consumer analysis, the overall acceptability for a spicy sauce can be conceived to be more affected by factors like flavor and texture/mouth feel, rather than appearance and that the thick and sticky paste-type sauces were preferred to thin and slippery liquid types, also an higher acceptability was observed for samples with a “sweet flavor”, “soft flavor”, and “fermentation odors” associated with the yeast and fermented soybean block(meju). Also, appearance could be confirmed to affect acceptability which was in overall significantly higher for the samples, preferring red and yellow colors, more gloss, and brightness. ，韩语论文网站，韩语论文网站 |
