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- Song, Ryu-Ri, et al. Show all 5 Authors
- Food quality and preference 2019 v.71 pp. 452-462
- case studies; cluster analysis; correspondence analysis; learning; linear models; sensory evaluation; soybean paste; spinach; umami
- ... This study investigated changes in the liking of seasoned food products with novel flavors among Indonesian consumers. Subjects were repeatedly exposed to kangkung (Indonesian-style stir-fried spinach) seasoned with four flavor variants of Korean fermented soybean paste: sweet, umami, hot and spicy, and fermented. Seventy-eight subjects completed the experiment, which consisted of three taste-test ...