Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)

J. H. Hong, H. S. Park, S. J. Chung, L. Chung, S. M. Cha, S. Lê, K. O. Kim

Research output: Contribution to journalArticlepeer-review

43 Scopus citations

Abstract

This study was conducted to understand the relationship between familiarity and cross-cultural acceptance for an ethnic sweet treat (Yackwa; Korean traditional cookie) by Korean, Japanese and French consumers. Descriptive analysis and consumer testing were performed on six Yackwa samples. Overall, the samples received favorable responses from the foreign consumers. Korean consumers liked samples with a soft and cohesive texture, whereas Japanese and French consumers liked flaky and crispy texture. French consumers rated stronger sweetness to be more appropriate for Yackwa compared to Korean and Japanese consumers. Texture liking was strongly correlated with familiarity rating in all three countries, indicating that the consumers' previous experience with similar products might affect their preference for certain textural attributes. Familiarity was correlated with all hedonic ratings by Korean consumers, who are most familiar with Yackwa, but with overall and texture liking by Japanese consumers and flavor and texture liking by French consumers. These results suggest that familiarity partly contributes to a foreign consumers' hedonic rating.

Original languageEnglish
Pages (from-to)110-125
Number of pages16
JournalJournal of Sensory Studies
Volume29
Issue number2
DOIs
StatePublished - Apr 2014

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