치킨 유형 및 소스별 소비자 선호도 연구

Abstract

Objective: We conducted an experiment about consumer preferences with chicken types and sauces to provide an implication for chicken menu development. Background: In the food service industry, chicken franchises have studied the consumer preferences for the menu development to enhance its competitiveness. It was necessary to investigate the preferences for the chicken types and the sauces sufficiently since cooking methods and sauces for chicken have been diversified. Method: We compared three types of chickens and four sauces. 30 Participants evaluated each combination of chicken types and sauces in terms of the flavor, texture, appearance and satisfaction. Results: The flavor of chickens with a spicy sauce and no sauces was preferred. The oven chicken with barbecue sauce showed a higher flavor than other chicken combinations, and the crispy chicken with chili sauce had a higher flavor than other chicken combinations. Participants also had higher appearance scores for red sauces. Overall satisfaction was affected by flavor, texture and appearance in order. Conclusion: In chicken menus, fried chicken and spicy chicken must be provided. Barbecue sauce matched well with oven chicken and chili sauce was good for crispy chicken only. When developing new chicken menus, we should focus on flavor and texture. Application: This results can contribute to chicken menu developments to enhance the competitiveness of chicken franchises.