{"title":"Influences of soy sauce packaging information on consumer hedonic response, sensory perception, and emotional response","authors":"Ji-sun Hwang, Mina K. Kim","doi":"10.1007/s10068-025-01935-7","DOIUrl":null,"url":null,"abstract":"<div><p>Soy sauce is a traditional Korean condiment made by fermenting soybeans. Its market success is influenced by intrinsic factors (sensory characteristics) and extrinsic factors (brand, packaging, price). This study examined how these factors impact consumer hedonic responses and sensory perception. Two soy sauce samples (S1, S2) were tested over two days (N = 112): a blind test on Day 1 (test 1) and an unblinded test on Day 2 (test 2). Consumer acceptance was evaluated using a 9-point hedonic scale, while sensory perception and emotional responses were assessed using check-all-that-apply (CATA) questions. Results showed that S1 scored significantly higher than S2 in appearance, overall, flavor, kokumi, and umami likings (p < 0.05). Packaging information had minimal impact on consumer hedonic responses and sensory perception, suggesting that extrinsic factors did not strongly influence soy sauce evaluation. Keywords: Soy sauce; packaging; consumer acceptance; emotional response, CATA </p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3261 - 3270"},"PeriodicalIF":3.1000,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01935-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Soy sauce is a traditional Korean condiment made by fermenting soybeans. Its market success is influenced by intrinsic factors (sensory characteristics) and extrinsic factors (brand, packaging, price). This study examined how these factors impact consumer hedonic responses and sensory perception. Two soy sauce samples (S1, S2) were tested over two days (N = 112): a blind test on Day 1 (test 1) and an unblinded test on Day 2 (test 2). Consumer acceptance was evaluated using a 9-point hedonic scale, while sensory perception and emotional responses were assessed using check-all-that-apply (CATA) questions. Results showed that S1 scored significantly higher than S2 in appearance, overall, flavor, kokumi, and umami likings (p < 0.05). Packaging information had minimal impact on consumer hedonic responses and sensory perception, suggesting that extrinsic factors did not strongly influence soy sauce evaluation. Keywords: Soy sauce; packaging; consumer acceptance; emotional response, CATA
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
