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A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

机译：美国，中国和韩国专家小组对紫苏油感官特性的跨文化比较

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摘要

This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.
机译：进行这项研究的目的是通过感官描述分析来表征和比较以不同方式（焙烤与非焙烤​​）加工的紫苏油产品的感官特性，并对本产品组的感官描述进行跨文化比较。 3个感官面板（韩文，中文和美国）。韩国，中国和美国的小组成员分别产生了18、12和16种感官属性来描述产品的气味。韩国专家组比中国和美国专家组具有更多的属性。来自3个不同地区的小组成员使用的描述词与其个人经历或文化背景有关，美国小组成员的气味属性也包括对非食品产品的引用。这些结果表明，文化和熟悉程度会影响感觉属性的感知以及对该产品集的描述。

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