A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

被引：0
作者：
Jeong-Eun Yang
Eunok Choe
Lana Chung
机构：
[1] Kyung Hee University,College of Hotel & Tourism Management
[2] Inha University,Department of Food and Nutrition
来源：
Food Science and Biotechnology | 2012年 / 21卷
关键词：
perilla oil; cross-cultural study; descriptive analysis; sensory characteristics; multiple factor analysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.
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页码：399 / 407
页数：8
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