As the home-meal replacement food industry grows, there is an increasing need for smoky flavorings that can satisfy the diverse tastes of consumers. In particular, the industry requires chargrilled flavorings that complement Korean foods. In this study, chargrilled flavoring was applied to bulgogi (Korean barbecued beef) and its effects on consumer liking, sensory perception, familiarity, and flavor congruency with the bulgogi were investigated. Eight formulations (one control and seven flavorings) were tested by 78 Korean subjects. A rate-all-that-apply test was conducted to profile the sensory attributes of the food from the consumers’ perspectives. The samples with weaker woody and smoky flavors were preferred; the samples with strong woody and smoky flavors were perceived as being artificial and Western-styled, as well as less familiar and incongruent with bulgogi. This study shows that flavorings that are congruent with a food system can improve consumer liking and the perception of familiarity.

随着家庭代餐食品行业的发展，对能够满足消费者多样化口味的烟熏调味品的需求越来越大。特别是，该行业需要与韩国食品相辅相成的炭烤调味料。在这项研究中，将炭烤调味料应用于烤肉（韩国烤牛肉），并研究了其对消费者喜好、感官知觉、熟悉度以及与烤肉的风味一致性的影响。78 名韩国受试者测试了八种配方（一种对照和七种调味剂）。为了从消费者的角度分析食品的感官特性，我们进行了一项适用率测试。木香和烟熏味较弱的样品是首选；带有强烈木香和烟熏味的样品被认为是人造的和西式的，以及不太熟悉和不协调的烤肉。这项研究表明，与食物系统一致的调味品可以提高消费者的喜好和熟悉感。