A cross-cultural study of acceptability and food pairing for hot sauces

• Published in: Appetite Vol. 123; pp. 306 - 316
• Main Authors: Kim, Hyun-Jee, Chung, Seo-Jin, Kim, Kwang-Ok, Nielsen, Belinda, Ishii, Rie, O'Mahony, Michael
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2018
• Subjects: chickens; Consumer acceptability; cream; cross cultural studies; Cross-cultural; Denmark; exports; Food pairing; Hot and spicy flavor; hot peppers; Hot sauce; Koreans; noodles; pizza; rice; sauces; soups; South Korea; United States; wings; Denmark; United States; South Korea; Cross-cultural; Hot and spicy flavor; Hot sauce; Food pairing; Consumer acceptability

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(...