한국 거주 중국인을 대상으로 한 한국 김치에 대한 정성적 기호도 조사

• Published in: 東아시아食生活學會誌 Vol. 27; no. 2; pp. 185 - 193
• Main Authors: 이미애(Mi-Ai Lee), 최윤정(Yun-Jeong Choi), 김미나(Mina K. Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2017
• Subjects: 생활과학; qualitative consumer study; Kimchi; Chinese consumers; focus group interview
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2017.4.27.2.185

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.