{"title":"辣不辣?辣食耐受和敏感人群对泡菜的辣度感知","authors":"Seo-yeong Chon, Mina K. Kim","doi":"10.1111/1750-3841.70331","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> ABSTRACT</h3>\n \n <p>This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food-tolerant group (ST) or the spicy food-sensitive group (SS). Four types of commercially available kimchi with varying levels of capsaicin content were analyzed. Participants were segmented into the ST and SS groups using hierarchical cluster analysis based on their spiciness perception of ramen samples with different capsaicin intensities. Sensory evaluations of kimchi included assessments of appearance, color, crispness, spiciness, saltiness, and umami using a nine-point hedonic scale and a five-point just-about-right (JAR) scale. Notably, spiciness exhibited significant differences in both liking and JAR ratings (<i>p</i> < 0.001). A direct comparison of spiciness liking for K4 showed that SS participants had significantly lower preference compared to ST participants. Open-ended responses revealed that 34.1% of ST participants found K4's spiciness “just about right,” whereas 83% of SS participants found it too strong. The ST group exhibited higher spiciness tolerance and preference, particularly for strongly spiced kimchi, whereas the SS group preferred milder kimchi and rated the spiciest samples poorly. These findings underscore the importance of individual and cultural factors in sensory evaluation and provide insights for developing kimchi products tailored to diverse consumer preferences.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>The findings of this study reveal that individual differences in spiciness perception and tolerance significantly influence kimchi preferences. This information can guide the development of customized kimchi products catering to varying consumer needs and global markets, thereby enhancing product acceptance and marketability.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 6","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70331","citationCount":"0","resultStr":"{\"title\":\"Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups\",\"authors\":\"Seo-yeong Chon, Mina K. Kim\",\"doi\":\"10.1111/1750-3841.70331\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> ABSTRACT</h3>\\n \\n <p>This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food-tolerant group (ST) or the spicy food-sensitive group (SS). Four types of commercially available kimchi with varying levels of capsaicin content were analyzed. Participants were segmented into the ST and SS groups using hierarchical cluster analysis based on their spiciness perception of ramen samples with different capsaicin intensities. Sensory evaluations of kimchi included assessments of appearance, color, crispness, spiciness, saltiness, and umami using a nine-point hedonic scale and a five-point just-about-right (JAR) scale. Notably, spiciness exhibited significant differences in both liking and JAR ratings (<i>p</i> < 0.001). A direct comparison of spiciness liking for K4 showed that SS participants had significantly lower preference compared to ST participants. Open-ended responses revealed that 34.1% of ST participants found K4's spiciness “just about right,” whereas 83% of SS participants found it too strong. The ST group exhibited higher spiciness tolerance and preference, particularly for strongly spiced kimchi, whereas the SS group preferred milder kimchi and rated the spiciest samples poorly. These findings underscore the importance of individual and cultural factors in sensory evaluation and provide insights for developing kimchi products tailored to diverse consumer preferences.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <p>The findings of this study reveal that individual differences in spiciness perception and tolerance significantly influence kimchi preferences. This information can guide the development of customized kimchi products catering to varying consumer needs and global markets, thereby enhancing product acceptance and marketability.</p>\\n </section>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 6\",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70331\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70331\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70331","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups
ABSTRACT
This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food-tolerant group (ST) or the spicy food-sensitive group (SS). Four types of commercially available kimchi with varying levels of capsaicin content were analyzed. Participants were segmented into the ST and SS groups using hierarchical cluster analysis based on their spiciness perception of ramen samples with different capsaicin intensities. Sensory evaluations of kimchi included assessments of appearance, color, crispness, spiciness, saltiness, and umami using a nine-point hedonic scale and a five-point just-about-right (JAR) scale. Notably, spiciness exhibited significant differences in both liking and JAR ratings (p < 0.001). A direct comparison of spiciness liking for K4 showed that SS participants had significantly lower preference compared to ST participants. Open-ended responses revealed that 34.1% of ST participants found K4's spiciness “just about right,” whereas 83% of SS participants found it too strong. The ST group exhibited higher spiciness tolerance and preference, particularly for strongly spiced kimchi, whereas the SS group preferred milder kimchi and rated the spiciest samples poorly. These findings underscore the importance of individual and cultural factors in sensory evaluation and provide insights for developing kimchi products tailored to diverse consumer preferences.
Practical Applications
The findings of this study reveal that individual differences in spiciness perception and tolerance significantly influence kimchi preferences. This information can guide the development of customized kimchi products catering to varying consumer needs and global markets, thereby enhancing product acceptance and marketability.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.