Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Chung, Lana,Chung, Seo-Jin,Kim, Jin-Young,Kim, Kwang-Ok,O’Mahony, Michael,Vickers, Zata,Cha, Sung-Mi,Ishii, Rie,Baures, Katie,Kim, Haeng-Ran Elsevier 2012 Food quality and preference Vol.26 No.1

<P><B>Highlights</B></P><P>► Acceptance of Korean foods among US and Koreans were investigated. ► Stronger cultural differences were observed in the beverage than salad dressing. ► Familiarity and perceived context (traditional vs. ethnic) were both important. ► Labeling effect was relatively small compared to other factors. ► Food/flavor scales may partly predict the acceptance of Korean foods.</P> <P><B>Abstract</B></P><P>The effects of sensory and non-sensory factors on the liking of Korean style salad dressings and beverages among US subjects in two locations (California and Minnesota) and Korean subjects were investigated. Four types of dressing and five types of beverage samples were evaluated. Approximately, half of the subjects evaluated the samples under blind-labeled conditions while the other half evaluated the samples labeled with their corresponding names and flavor descriptions. The liking of each sample was rated and the reasons for liking and disliking each sample were surveyed. Various food attitudes were measured on the food neophobic scale, VARSEEK scale, and flavor attitude scales. Soy sauce & vinegar dressing was the most preferred sample among the US subjects, whereas sesame seed dressing was preferred as much as the soy sauce & vinegar dressing among Koreans. Cinnamon-ginger flavored beverage was preferred the most among the US subjects, whereas rice punch was preferred the most among Koreans. Sample labeling effect was relatively small compared to other factors. VARSEEK and food neophobia scale showed stronger effect on beverage than salad dressing. Preference attitudes for hot & spicy and roasted carbohydrate flavors affected the acceptance of salad dressing among consumers in California whereas preference attitude for garlic flavor affected the acceptance of dressing among consumers in Minnesota.</P>

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung,Seo-Jin Chung 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1

The main objective of this study was to understand the factors affecting the acceptance of fermented soybean products. Seventy-six consumers rated the acceptance and perceived intensity of 4 types of Korean and 4 types of Japanese style fermented soybean products. The consumer’s food variety seeking tendency and the general attitude toward various fermented soybean products were measured. Ten descriptive analysis panelists evaluated the sensory characteristics of the 8 samples. Univariate and multivariate statistical analyses were applied to the data sets. Fermented soybean products consisting of sweet and moist sensory characteristics were preferred the most. The variety seeking tendency was not an effective predictor for understanding the acceptance of the products tasted in the experiment. K-means cluster analysis identified 3 subconsumer segments sharing a common preference pattern for the 8 samples within each group. These 3 groups somewhat differed in the consumption frequency, acceptance, and familiarity of various fermented soybean products in general.

매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

정라나 ( Lana Chung ),양정은 ( Jeong-eun Yang ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.

들깨죽 제조를 위한 가열 중 클로로필과 카로텐이 지방질 산화와 토코페롤에 미치는 영향

정라나(Lana Chung),이지연(Jiyeun Lee),오수정(Sujeong Oh),최은옥(Eunok Choe) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.6

야채가 혼입된 들깨죽 제조의 시뮬레이션 연구로 볶은 들깨와 쌀, 물의 혼합물의 가열 중 클로로필(0.33 mg/kg)과 베타-카로텐(3.3, 9.9, 19.8 mg/kg)의 첨가에 의한 지방질의 산화와 토코페롤의 변화를 모니터링하였다. 시료의 가열과정 중 과산화물값과 공액이중산값이 증가하여 들깨죽 지방질의 산화가 발생하였음을 뚜렷이 보여주었으며 클로로필과는 달리 베타-카로텐은 농도의존적으로 지방질의 과산화물값과 공액이중산값을 감소시켰다. 들깨와 쌀, 물의 혼합물에 첨가한 클로로필과 베타-카로텐 및 시료에 함유되어 있던 토코페롤의 분해는 가열 시간에 대해 1차반응이었으며 베타-카로텐은 가열 과정 중 토코페롤의 분해를 억제하였다. The effects of chlorophyll (0.33 mg/kg) and β-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at 100℃ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, β-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. β-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and β-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and β-carotene protected tocopherols from degradation.

대학 급식소의 식수예측 기법 운영 현황

정라나(Chung Lana),양일선(Yang Il-Sun),백승희(Baek Seung Hee) 韓國營養學會 2003 Journal of Nutrition and Health Vol.36 No.9

고려시대 궁중의 식생활에 대한 고찰 : 연회식과 의례식을 중심으로

한복진,정라나 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.2

In the early years of the Koryo dynasty(877~1392), the grain production was encouraged and the consumption of meat was abstained because of the Buddhism. Therefore, desserts including rice cakes and cookies and teas were prevalent. Specially, the cooking skill of the desserts was highly developed because the desserts were the requisite offered in Buddhist service and national ceremonies. Also, the king took the lead in abstaining to eat meat. According to 『Koryodokyung』, people in the early years of the Koryo dynasty were unskilled to slaughter for serving meat to the envoy from China. Most ceremonies in Koryo dynasty were held for retainers by king and the ceremonies held to celebrate the coronation, birth of the royal grandchildren, and royal birthday, and to treat the envoys and merchants from China(Song dynasty) and Tamra kingdom. The ceremonies were continuously held from the early year to the later year of Koryo dynasty. The aristocracy of the Koryo dynasty often held the extravagant ceremonies and drank liquor a lot in the ceremony and offered the extravagant foods such as oil-and-honey pastry and milk, which caused the national problem later. The royal religious ceremonies held often in the Koryo dynasty were ancestor worship ceremony, tea ceremony, lotus lantern ceremony, Palgwanhoe, etc. In Koryo dynasty, there were several government offices that took charge of royal dietary culture as follows: 1. Yomulgo (料物庫) - government office supplied with provisions 2. Sasunseo(司膳署) - government office that took charge of various kinds of side dishes 3. Saonseo(司온署) - government office that took charge of wine and liquor 4. Naejangtaek(內莊宅) - government office managed paddy fields and dry fields owned by royal family 5. Sangsikguk(尙食局) - government office same as Sasunseo that took charge of various kinds of side dishes, the name changed to Sasunseo later 6. Sungwanseo(膳官署) - government office that took charge of foods for various religious services and ceremonies 7. Naewonseo (內園署) - government office that took charge of the garden.

STEAM 교수 모델을 적용한 고교학점제 한국조리 융합교육에 대한 현상학적 연구

서민국(Minguk Seo),정라나(LANA CHUNG) 한국외식경영학회 2022 외식경영연구 Vol.25 No.5

본 연구의 목적은 고교학점제 한국조리 융합교육을 현상학적으로 탐구함으로써 융합교육의 의미와 가치, 시사점을 규명하는 데 있다. 본 연구 결과를 제시하면 다음과 같다. 첫째, 고교학점제 한국조리 융합교육에 따른 학생들의 인식을 탐색한 결과 양면적 감정 및 산업계와의 연계성에 대한 교육적 요구가 드러났다. 둘째, 고교학점제 한국조리 융합교육에 따른 교육적 경험을 통해 학생들은 인지적, 정의적, 행동적 영역의 전인적 변화가 나타났다. 셋째, 고교학점제 한국조리 융합교육을 통한 교육공동체의 협력적 변화 및 시사점을 도출하였다. 본 연구의 결과를 통해 고교학점제 한국조리 융합교육이 주는 진정한 교육학적 의미와 가치를 학문적 시사점으로 도출하였고, 교육계와 산업계의 연결과 융합교육의 필요성을 실무적 시사점으로 제언하였다. The purpose of this study is to establish meanings, values, and implications of the STEAM education by empirically researching on the Korean cuisine STEAM education in high school credit system. The results of this study present followings. Firstly, as a result of the investigation on students’ cognition of the Korean cuisine STEAM education in high school credit system, the educational demands on ambivalent emotions and association with industry has been appeared. Secondly, changes in cognitive, affective, and behavioral areas have been shown from students who took the educational experience of the Korean cuisine STEAM education in high school credit system. Thirdly, cooperative changes and implications of the educational community through the Korean cuisine STEAM education in high school credit system have been drawn. In this study, academic implications were deduced from pedagogic meanings and values what the Korean cuisine STEAM education in high school credit system provides, and the connection between education and industry and the necessity of STEAM education were proposed as practical implications.

비대면 교육서비스 품질이 학습몰입과 학습성과에 미치는 영향 검증 : 조리관련학과 전공 대학생을 대상으로

이보라(Lee, Bora),정라나(Chung Lana) 한국외식경영학회 2021 외식경영연구 Vol.24 No.4

본 논문에서는 비대면 교육서비스 품질이 학습몰입과 학습성과에 영향을 미치는 요인을 분석하기 위한 구조 모형을 제시하고 이를 실증적으로 검증하고자 하였으며, 조절초점이론을 조절효과로 하여 학습자의 내재적 성향인 향상초점 성향과 예방초점 성향의 특징에 따라 어떠한 영향 관계나 나타나는지 연구해보고자 하였다. 조사 대상자는 서울 및 경기권에 거주하며 조리관련학과 전공 대학생이며 조사 기간은 2021년 3월 28일부터 4월 27일까지 30일 동안 총 305부의 설문조사를 최종 분석에 사용하였다. 실증 분석을 위하여 수집된 설문조사 자료의 입력과 분석은 SPSS 22.0과 AMOS 22.0으로 분석하였다. 본 연구를 통하여 갑작스럽게 진행된 비대면 교육서비스 품질을 분석하고 추후 확대될 비대면 교육의 실무적 방향을 제시하였다. 분석결과 조리관련학과 전공 대학생들을 대상으로 하는 비대면 교육서비스 품질을 통해 학습몰입을 증가시키기 위해서는 교육을 시행하는 강사의 전문성을 확보하기 위해 노력하여야 하며, 교수자와 학습자간의 소통이 이루어지도록 다양한 소통 창구 마련 및 의사소통 시스템을 구축하여 반응성 측면을 고려한 비대면 교육서비스 품질을 개선해야한다는 것을 시사한다. 또한 비대면 교육 방식을 접하는 학습자의 내재적 성향을 고려하여 분석한 결과 향상초점과 예방초점 성향에서 상이한 결과를 나타냈다. 이는 학습자의 성향을 고려하여 적절한 비대면 교육서비스를 제공하는 것이 중요함을 시사한다. This study aims to present and empirically validate a structural model for analyzing the effect of non-face-to-face education service quality on learning immersion and learning outcomes among college students majoring in culinary arts. Based on the regulatory focus theory, the moderating effect according to two types of regulatory orientation, improvement focus and prevention focus, was analyzed. The results confirmed that professionalism and responsiveness, which are sub-factors of non-face-to-face educational service quality, have a significant positive(+) effect on the learning immersion of college students majoring in culinary arts, This study is meaningful in that it classified students according to their regulatory orientation - improvement and prevention focus - based on the regulatory focus theory, to examine how a student s orientation affects the moderating effect on the relationship between non-face-to-face educational service quality and learning immersion, and between learning immersion and learning outcomes. It also provides an insight into the desired direction of non-face-to-face education service in the future.

국내·외 전통음식 관련 관광상품의 현황 분석

장해진,양일선,정라나,신서영 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.4

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

한식콘텐츠 이용 경험자에게 형성된 한식호감도가 한류호감도, 국가이미지, 한국 방문의도에 미치는 영향

이지선(Jisun Lee),정라나(Lana Chung) 한국콘텐츠학회 2017 한국콘텐츠학회논문지 Vol.17 No.7

본 연구는 한식콘텐츠 이용 후 형성된 한식에 대한 호감도가 한류호감도, 한국의 국가이미지, 그리고 한국 방문의도에 미치는 영향을 분석하기 위해 수행되었다. 한식콘텐츠를 ‘한국 음식과 관련된 각종 정보나 내용물’로 정의하고, 한식 레시피 콘텐츠, 한식 식문화 콘텐츠, 한식 레스토랑 가이드, 한식 미디어 콘텐츠의 4가지 콘텐츠 유형으로 제시한 뒤 한 가지 이상의 한식 콘텐츠 이용 경험이 있는 2030 베트남 젊은층을 대상으로 설문조사를 수행하였다. 수집된 자료는 PLS-SEM 기반의 구조방정식 모델링 기법을 이용하여 가설을 검증하였고, 그 결과, 한식 콘텐츠 이용 후 형성된 한식호감도는 국가이미지에 직접적으로 영향을 끼치거나 또는 한류호감도를 매개로 한국의 국가이미지나 한국 방문의도 모두에 정(+)의 영향을 끼치는 것으로 나타났다. 반면 한국 방문의도에 직접적인 정(+)의 영향을 미칠 것이라는 가설은 유의성이 입증되지 않아 기각되었다. 본 연구를 통해 한식 콘텐츠의 이용경험은 한식호감도, 한류호감도, 국가이미지, 방문의도 등 국가 브랜드 제고에 긍정적인 영향을 끼치고 있었다. 따라서 한류 콘텐츠로서 양적 성장뿐만 아니라 독립적이며 전문적인 질적 성장까지 체계화시키고 고도화시켜 나간다면, 한식 세계화의 미래 방향성을 견인하는 데 기여할 수 있을 것으로 판단된다. The purpose of this study was to explore the effects of Korean food contents influence to the Korean wave favorability, country image, and visit intention to Korea. Korean food contents are defined as that information or contents related with Korea food. In this survey, total 4 type of Korean food contents, Korean food recipe contents, Korean food culture story contents, Korean food restaurant guide contents and Korean food media contents were explained. The respondents were 147 young Vietnamese in residing in Ho Chi Minh city. The data were analyzed by PLS-SEM to explore influence of Korean food favorability with Korean food contents usage. After using Korean food contents, Korean food favorability influence country image and visit intention to Korea, mediating with Korean wave favorability. While Korean food favorability was not shown to influence visit intention directly. This study would contribute to make strategic Korean food contents and distribution, further accord with Hansik Globalization.