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Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons
- Kim, Juyoung, Lee, Jeehyun
- Journal of sensory studies 2016 v.31 no.4 pp. 314-327
- consumer acceptance, food quality, humans, kimchi, languages, noodles, rice, sensory properties, terminology, texture, Korean Peninsula
- Texture is an important food quality contributing consumers' acceptance of foods. Texture terminologies have been developed in various languages. While comparative studies using different languages are becoming a trend, there is not a fully developed Korean texture lexicon existing. There was a study in 1980s which developed Korean texture terms using cooked rice, noodles and Kimchi. Since then, there was no further study using this texture terms list nor developing new texture terms in Korea. The aims of this study were to evaluate texture lexicons originated from four different languages (Chinese, English, Japanese and Korean), and to determine the necessity of developing a new Korean texture lexicon using various texture bearing foods. One hundred consumers performed choose‐all‐that‐apply evaluation for each texture lexicon (a total of 400 consumers) using 12 food samples with a wide range of texture properties. The most frequently used texture terms were from English lexicon while texture terms originated from Japanese were chosen the least. PRACTICAL APPLICATIONS: Texture being a sensory attribute perceived only by human, it would be beneficial to develop and use a unified terminology to effectively measure texture properties and to compare it with others. Current research used four texture lexicons and evaluated 12 food samples which enabled comparison among 4 lexicons. Because Korean texture terms were developed using a limited food samples, types of texture terms were limited and this study revealed the need to fully develop Korean texture terms. Our work provides basis for further refinement of Korean texture lexicon to be developed.