KOREASCHOLAR

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweetappropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 시료의 준비 및 제시
    2. 연구대상 및 기간
    3. 평가 내용 및 절차
    4. 통계분석
III. 결과 및 고찰
    1. 국가별 기호도 조사
    2. 국가별 한국 전통 음료의 선호·비선호 요인
    3. 국가별 한국전통음료에 대한 익숙함 및 재취식 의도
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 이솔지(경희대학교 조리외식경영학과) | Solji Lee (Department of Culinary Science & Food Service Management, Kyung Hee University)
• 정라나(경희대학교 조리 · 서비스경영학과) | Lana Chung (Department of Culinary Art & Foodservice Management, Kyung Hee University) Corresponding author