Lana Chung

Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing

This study was conducted to identify the sensory profiles of gochujang dressing prepared with different formulations, and to compare hedonic responses crossculturally. Gochujang dressing samples were prepared by varying levels of gochujang and sugar. The sensory attributes of the samples were examined by 8 descriptive analysis panelists. Consumers from Korea (n=50), China (n=34), and the US (n=26) participated in the consumer test. Sourness and pungency of the samples were decreased by adding more gochujang. A significant gochujang× sugar interaction was observed for the sweetness and burning sensation. Korean consumers liked the dressing whose sugar level was increased from that of the control. There was no significant difference in Chinese and the US consumers’ liking score between the samples, but multiple factor analysis result suggested that the sample with the decreased sugar level was particularly liked by the US consumers whereas the sample with lower gochujang level was disliked by Chinese consumers.

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.

Comparative Analysis on Preference for Korean Traditional Foods in Foreigners and Koreans

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (), Eonyang Bulgogi (), Daetongbap (), Darkgalbee (), and Jeonbokjuk (), whereas Koreans rated higher scores for Eonyang Bulgogi (), Darkgalbee (), Jeonju Bibimbap (), Jeonbokjuk (), and Moyackgwa ().

In vitro Antioxidant Activity and α-Glucosidase and Pancreatic Lipase Inhibitory Activities of Several Korean Sanchae

This study evaluated in vitro antioxidant activity, antioxidant content, and α-glucosidase and pancreatic lipase inhibitory activities of ethanol extracts of samnamul (shoot of Aruncus dioicus), miyeokchwi (Solidago virgaurea), daraesoon (shoot of Actinidia arguta Planchon), and bangpungnamul (leaves of Ledebouriella seseloides), as muknamul, and fresh chamnamul (Pimpinella brachycarpa). Tocopherol content (4.8-78.3 mg/100 g) of sanchae was lower than polyphenols (4.4-12.2 g/100 g). Daraesoon with high tocopherol contents showed high antioxidant activity and α- glucosidase and pancreatic lipase inhibitory activities. Samnamul had the highest levels of polyphenols and flavonoids, the highest antioxidant activity, and α-glucosidase inhibition. Antioxidant activity was correlated with flavonoid content (r 2 =0.8895), but was not correlated with the levels of other antioxidants tested, suggesting that polyphenol content in samnamul, miyeokchwi, daraesoon, bangpung, and chamnamul might not be critical determinant of antioxidant activity. Our results strongly suggest that samnamul and daraesoon could be useful in the treatment of diabetes and obesity.This study evaluated in vitro antioxidant activity, antioxidant content, and α-glucosidase and pancreatic lipase inhibitory activities of ethanol extracts of samnamul (shoot of Aruncus dioicus), miyeokchwi (Solidago virgaurea), daraesoon (shoot of Actinidia arguta Planchon), and bangpungnamul (leaves of Ledebouriella seseloides), as muknamul, and fresh chamnamul (Pimpinella brachycarpa). Tocopherol content (4.8-78.3 mg/100 g) of sanchae was lower than polyphenols (4.4-12.2 g/100 g). Daraesoon with high tocopherol contents showed high antioxidant activity and α-glucosidase and pancreatic lipase inhibitory activities. Samnamul had the highest levels of polyphenols and flavonoids, the highest antioxidant activity, and α-glucosidase inhibition. Antioxidant activity was correlated with flavonoid content (r2=0.8895), but was not correlated with the levels of other antioxidants tested, suggesting that polyphenol content in samnamul, miyeokchwi, daraesoon, bangpung, and chamnamul might not be critical determinant of antioxidant activity. Our results strongly suggest that samnamul and daraesoon could be useful in the treatment of diabetes and obesity.

Sensory characteristics and consumer acceptability of perilla porridges

This study was conducted to understand the factors that affect the acceptance of various perilla porridges and compare the sensory characteristics that drive consumer acceptance of perilla porridges across Korean and Chinese cultures. A descriptive analysis was performed on 8 samples, which were made with 2 types of perilla oils, 3 types of perilla powders, 1 type of roasted perilla seeds, and 2 types of ground perilla porridges, by 10 Korean and 9 Chinese panelists. The Korean panelists generated more descriptors than the Chinese panel, and the Korean panelists used descriptors that were related to their individual experiences or cultural backgrounds. According to the results of consumer test, attributes such as glossy surface, salty flavor, and savory flavor determined positive preferences in the Korean panel, and attributes such as glossy surface, sesame oil odor, sesame oil flavor, porridge with milk, whiteness, light flavor, salty odor, and mouthfeel of porridge determined preference in the Chinese panel.

Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufacturing of Perilla and Rice Porridge

The effects of chlorophyll (0.33 mg/kg) and β-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at 100 o C for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, β-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. β-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and β-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and β-carotene protected tocopherols from degradation.

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p