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Food science and biotechnology v.21 no.2, 2012년, pp.399 - 407   SCIE SCOPUS
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

A Cross-cultural Comparison of the Sensory Characteristics of Perilla Oil by American, Chinese, and Korean Panels

Yang, Jeong-Eun    (College of Hotel & Tourism Management, Kyung Hee University   ); Choe, Eun-Ok    (Department of Food and Nutrition, Inha University   ); Chung, La-Na    (College of Hotel & Tourism Management, Kyung Hee University  );
  • 초록

    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 non-food products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.


  • 주제어

    perilla oil .   cross-cultural study .   descriptive analysis .   sensory characteristics .   multiple factor analysis.  

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