This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey ‘sweet taste’, ‘light flavour’, ‘soft flavour’, ‘savoury flavour’, ‘familiar flavour’, ‘harmonious flavour’, ‘softness’, and ‘harmoniousness with food ingredients’ were determined as drivers of liking, on the other hand, ‘disturbance with food ingredients’ and ‘soybean fishy smell’ were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

Abstract
서 론
재료 및 방법
    1. Focus Group Interview(FGI)
    2. 전문가 대상 향미 조합 평가를 통한 음식 메뉴 구성
    3. 관능적 특성 분석 및 소비자 조사
    4. 통계처리 및 자료 분석 방법
결과 및 고찰
    1. 충주 지역 대표 농산물 도출
    2. 향미 조합 평가를 통한 음식 메뉴 도출
    3. 메뉴의 관능적 특성 분석 결과
    4. 메뉴의 소비자 기호도 분석 결과
요약 및 결론
감사의 글
References

• 양정은(오산대학교 호텔조리계열 조교수) | Jeong-Eun Yang (Assistant Professor, Dept. of Hotel & Culinary Arts, Osan University, Osan 18119, Korea)
• 이호진(한국교통대학교 식품생명학부 식품영양전공 부교수) | Hojin Lee (Associate Professor, Major in Food and Nutrition, Division of Food Science and Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author