Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing

Jae Hee Hong, Kyu Won Lee, Seojin Chung, Lana Chung, Haeng Ran Kim, Kwang Ok Kim

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


This study was conducted to identify the sensory profiles of gochujang dressing prepared with different formulations, and to compare hedonic responses cross-culturally. Gochujang dressing samples were prepared by varying levels of gochujang and sugar. The sensory attributes of the samples were examined by 8 descriptive analysis panelists. Consumers from Korea (n=50), China (n=34), and the US (n=26) participated in the consumer test. Sourness and pungency of the samples were decreased by adding more gochujang. A significant gochujangx sugar interaction was observed for the sweetness and burning sensation. Korean consumers liked the dressing whose sugar level was increased from that of the control. There was no significant difference in Chinese and the US consumers' liking score between the samples, but multiple factor analysis result suggested that the sample with the decreased sugar level was particularly liked by the US consumers whereas the sample with lower gochujang level was disliked by Chinese consumers.

Original languageEnglish
Pages (from-to)829-837
Number of pages9
JournalFood Science and Biotechnology
Issue number3
StatePublished - Jun 2012


  • Cross-cultural study
  • Descriptive consumer acceptability
  • Dressing
  • Gochujang


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