Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. PRACTICAL APPLICATION Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference.

中文翻译：

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在常用食品系统中使用调味品对于了解熟悉度与喜欢的感官驱动因素之间的关联的重要性：一项以大酱为重点的研究


大酱是韩国传统的发酵大酱，是韩国料理中最重要的调味品之一。调味品很少直接食用，一般应用于其他食品中。本研究的目的是了解喜欢大酱的感官驱动因素如何根据评估的食物形式受到影响：原始糊状形式与通常食用的汤形式相比，并了解所评估食物的熟悉程度之间的关联形式。对两种消费形式进行了描述性分析和消费者可接受性测试：原始糊状和大酱汤。在消费者喜好测试中，将对传统大酱有更多经验的老年消费者与年轻人对大酱酱和汤的反应进行了比较。描述性分析结果表明，根据评估的食品系统，大酱样品的感官特征几乎没有受到影响。然而，当将糊状物应用于汤中时，特征性感官特征的强度降低。年轻消费者和老年消费者对传统型大酱样品的接受度和熟悉度在糊状方面非常相似，但在汤中评估样品时却有所不同。因此，年轻人和老年人之间的期望差异在汤这一实践中更常见的食物形式中得到了更好的体现。这项研究的结果表明，了解喜欢大酱等调味品的感官驱动因素的重要性。实际应用 与原来的调味品形式相比，大酱汤（一种在实践中通常食用的食物形式）更好地揭示了年轻人和老年人之间的期望差异。 因此，这项研究的结果强调了调查对实际消费中通常消费的食品形式的调味品的感官驱动因素的重要性，以准确了解消费者的偏好。