KOREASCHOLAR

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year schoolaged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children

I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
감사의 글
References

• 이솔지(경희대학교 호텔관광대학) | Solji Lee
• 류보경(경희대학교 호텔관광대학) | Bokyung Ryu
• 이지선(경희대학교 호텔관광대학) | Jisun Lee
• 이민아(국민대학교 식품영양학과) | Min-A Lee
• 홍상필(한국식품연구원) | Sang-Pil Hong
• 정라나(경희대학교 호텔관광대학) | Lana Chung Corresponding Author