Sensory Characteristics and Consumer Acceptance of Commercial Yakgwa, a Traditional Korean Dessert, Among Vietnamese Consumers: A Check-All-That-Apply (CATA) Approach

To explore the overseas potential of yakgwa, a traditional Korean honey confection, this study investigated the sensory characteristics and consumer acceptability of commercial yakgwa among Vietnamese consumers. Four products with distinct sensory characteristics were selected from 12 commercial products. A total of 104 Vietnamese consumers evaluated the samples using a check-all-that-apply (CATA) questionnaire comprising 39 sensory and image attributes, and rated acceptability, familiarity, willingness to eat again, and recommendation intention on 9-point scales. Data were analyzed using Cochran’s Q test, analysis of variance, correspondence analysis, and multiple factor analysis (MFA). Samples 537 and 681 received significantly higher ratings than samples 214 and 825 for overall and most other acceptability ratings, familiarity, willingness to eat again, and recommendation intention. In the CATA evaluation, sample 214 was frequently described as oily-looking, crispy, and dry and rough, whereas sample 825 was associated with dark-colored, salty taste, herbal flavor, and cinnamon and ginger attributes. Samples 537 and 681 were more frequently described as light-colored, sweet-tasting, and soft. In the MFA, samples 537 and 681 were positioned closer to the acceptability and behavioral intention attributes than samples 214 and 825. Thus, light color, sweetness, and soft texture may be associated with higher acceptability, whereas oily appearance, dry and rough texture, and strong spice flavors may be associated with lower acceptability. However, this study was conducted in a single region and included many consumers unfamiliar with yakgwa; further research covering broader regions and age groups is needed.