Abstract
The preferred characteristics of Korean and Japanese kimchi are compared. The material combination was changed to 5 set as 0.75, 1.0, 1.2, 1.4, 1.6 for the powdered hot pepper and 5 set as 0, 0.5, 1.0, 1.5, 2.0 for the garlic and anchovies respectively. The sample was prepared by salting for 2, 4, 6, and 10 days, then the difference in taste preference between the Korea and Japan samples was compared by a sensory evaluation method using a 7 step estimation.
The results of the analysis are as follows :
1. For Kimchi, the crispness decreased and sourness increased based on the salting term. In both country, the salting term of 6 and 10 days at pH 4 received high scores, while the term of 2 and 4 days received relatively low scores.
2. The evaluated items of Kimchi the such as strength and mildness of the garlic, hotness of the powdered hot pepper and Umami of the anchovies have a greater influence on the total evaluation than the crisp taste.
3. The Koreans have an accurate preference for the taste of Kimchi, while the Japanese do not have it. The evaluation showed a tendency of centralization.
4. The material combination of the highest preference was 1:1:1 for the powdered hot pepper, garlic and anchovies in order and a 6-day salting. The lowest one was 1:2:1 and a 2-day salting.
5. The Japanese showed a higher preference for Kimchi with a somewhat mild taste for the powdered hot pepper and garlic compared to the Koreans.
