Does siwonhan-mat represent delicious in Korean foods
Bibliographic Data
| ID | 5217853 |
|---|---|
| Authors | Dai Ja Jang (Korea Food Research Institute), Ae Ja Lee (Baekseok Culture University), Soon-A Kang (Hoseo University), Seung Min Lee (0000-0001-5762-2618, Sejong University), Dae Young Kwon (0009-0001-7566-2995, Korea Food Research Institute, corresponding author) |
| Year | 2016 |
| Volume | 3 |
| Issue | 2 |
| Pages | 159-162 |
| Publication date | 2016-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.06.002 |
| OpenAlex | W2419315263 |
| Language | EN |
| Citations received | 5 |
| References cited | 4 |
Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat, describes a sensation within the body, including the tongue, stomach, and intestines, when consuming food. Siwonhan-mat is often considered to be synonymous with deliciousness among Koreans. In this paper, determining factors of siwonhan-mat are explored in terms of kan (levels of salinity) and taste. Two representative dishes of siwonhan-mat, kongnamul-kuk (bean sprout soup) and hwangtaebuko-kuk (pollock soup), are used in this study. Sensory evaluation tests were performed in order to understand the relationship between siwonhan-mat and levels of salinity and taste. Different versions of kongnamul-kuk and hwangtaebuko-kuk were created with either of two types of seasoning (salt or soy sauce) and varying levels of salinity (1%, 2%, 3%, and 4%). The temperature of the kuk was set to 80°C, and varieties of kuk were randomly assigned to participants. The first group of participants rated siwonhan-mat in the kuk. The participants were 30 individuals in their 40s and 50s, as it is presumed that this age group would be more familiar with siwonhan-mat. 9 pt hedonic scale was used in the experiment. Another group of 30 participants was composed of people in their 20s and 30s, who were assumed to be less familiar with siwonhan-mat as compared to the first group. This group also rated deliciousness of the kuk using a similar procedure. This research was conducted to allow better understanding of siwonhan-mat, a sensation of taste experienced by Koreans, in relation to levels of salinity and taste. The results suggest that types of seasoning and levels of salinity are determining factors of siwonhan-mat. For kongnamul-kuk, 2% salinity earned the highest score in both the salt and soy sauce seasoning conditions. As for buko-kuk, 3% salinity with soy sauce was preferred. Ratings of deliciousness were correlated with ratings of siwonhan-mat, suggesting that siwonhan-mat may be a core element of pleasant taste in kuk and tang. Balancing kan is a determining factor of siwonhan-mat in Korean cuisine. Particularly, a strong association between siwonhan-mat and deliciousness was found in kuk and tang, suggesting the importance of siwonhan-mat in experiencing the best flavor in Korean food
Biology · Bitter taste · Flavor · Seasoning · Significant difference · Statistics · Taste · Biochemical Analysis and Sensing Techniques · Chemistry · Culinary Culture and Tourism · Mathematics · Psychology · Sensory Analysis and Statistical Methods · Ecology · Food Science
| Unique citing works | 5 |
|---|---|
| Citations per year | 0,5 |
| Citation span | 2016 - 2023 (8) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 5 |