Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Perception and requirement of Green Onion Kimchi by Chinese and Japanese consumers

파김치에 대한 중국인과 일본인 소비자의 인식 및 요구도 분석

  • Received : 2010.03.05
  • Accepted : 2010.06.14
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

Keywords

References

  1. Choi JM. 2005. Kimchi awareness and preference survey for college students in China. Masters degree thesis. Yeungnam University. pp 1-41
  2. Fan JJ, Chen JH. 1999. Inhibition of aflatoxin producing fungi by Welsh onion extracts. J. Food Protection, 62(4):414-417 https://doi.org/10.4315/0362-028X-62.4.414
  3. Fenwick GR, Hanley AB. 1985. The Genus Allium. CRC critical reviews in Food Sci. Nutri., 22(4):273-377 https://doi.org/10.1080/10408398509527417
  4. Gates AE, Tworoger SS, Hecht JL, De Vivo I, Rosner B, Hansoner SE. 2007. A prospective study of dietary flavonoid intake and incidence of epitherial ovalian cancer. Int. J. Cancer, 121(10):2225-2232 https://doi.org/10.1002/ijc.22790
  5. Han JS, Han GP, Han GJ, Kim YJ. 2005. A survey on Chinese in Beijing and Shanhai perception and preference for Korean Kimchi. Kor. J. Food Culture. 20:744-753
  6. Han JS, Han GP, Takahisa M, Lee SE, Kim YJ. 2004. A survey on Chinese university students' in Shanghai perception for Korean Kimchi. Kor. J. Food Culture. 19:701-709
  7. Han JS, Choi YH, Kim YJ, Kim TS, Han JP, Minamide T, Oka S, Kotsukue E. 1999. A survey of Japanese perception and preference for kimchi. Korean J. Soc. Food Sci. 15(1): 42-49
  8. Han JS, Kim MS, Kim YJ, Choi YH, Lee SJ, Otani K, Takahisa M, Huh SM. 1999. A survey of Japanese preference for kimchi and kimchi use foods. Korean J. Soc. Food. Sci. 15(4):388-394
  9. Han JS, Kim SY, Suh BS, Kim YJ. 2000. A study on American university students perception and preference of Korean kimchi. J East Asian Soc Dietary Life. 11(1):44-59
  10. Health megazine 2006. World's healthiest foods. www.health.com
  11. Hong SP, Kim YH, Yang JN, Chae IS, Shin DB. 2009. Consumer test of Korean food in Hawaii. Korean J. Food Culture, 24(6):607-612
  12. Hwang KS. 2005. Export status and suggestion for development of Korean kimchi in Japan. Food preservation and processing industry. 4(1):46-56
  13. Jeon CG. 2009. Marketing analysis of the imported kimchi and challenges for the domestic kimchi industry. J. Kor. Food Marketing Assoc. 26(2):79-101
  14. Kim EM, Kim YJ, Jeong MK. 2004. Preference and eating activities of Chinese for traditional Korean kimchi. J. Kor. Soc. Food Sci. Nutr. 33:1641-1645 https://doi.org/10.3746/jkfn.2004.33.10.1641
  15. Kwon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of chinese at Seoul residence. Korean J. Food Culture. 21(1):17-30
  16. Lee MK, Jang DJ, Yang HJ, Jeong JK. 2008. A survey of the preference for Korean kimchi by Spanish natives. Korean J. Food Cookery Sci. 24(6): 81-875
  17. Lee MK, Kim EM, Rhee KK, Jang DJ. 2006. A survey of the French preference for kimchi and the French cuisines with added kimchi. Korean J Food Cookery Sci. 22(4):438-446
  18. Lee MK, Jang DJ, Rhee KK, Kim DS, Moon SW. 2007. A survey of preference of the Turk for Korean kimchi. Korean J Food Culture. 22(6):690-695
  19. Oh MS. 1998. Comparative criteria for the quality characteristics of kimchi between Korean focus group and American focus group. Korean J Food Cookery Sci. 14(4):388-393
  20. Suh BS. 2002. A study on Korean, Japanese, Chinese, and American university student's perception and preference for Korean kimchi. Ph. D. degree thesis. Yeungnam University. pp 1-85
  21. Yamamoto Y, Aoyama. S, Hamaguchi N, Rhi GS. 2005. Antioxidative and antihypertensive effects of Welsh onion on rats fed with a high sucrose diet. Biosci. Biotechnol. Biochem., 69(7):1311-1317 https://doi.org/10.1271/bbb.69.1311
  22. Zhang XM, Nam ES, Park SI. 2009. A survey on Chinese's preference for Korean kimchi in Shangong province. Korean J. Food & Nutr. 22(1):29-40
  23. Zhang XM. 2009. A study on perception and preference of Chinese for traditional Korean kimchi in Shandong province. Masters degree thesis. Kyungwon University. pp1-117