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Effect of cultural difference on preference for popular Malaysian cuisines

Monosodium glutamate, a sodium salt of glutamic acid with the unique unami taste, is a popular flavor enhancer of food. It has been demonstrated that unami has a distinct taste which is not composed of the four basic “classic” tastes. Today, the four basic types of taste and unami are the most unive...

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Main Authors: Boo, Huey Chern, Kuan, Tuck Keong, Loo, Poh Theng
Format: Article
Language:English
Published: 2009
Online Access:http://psasir.upm.edu.my/id/eprint/14218/1/Effect%20of%20cultural%20difference%20on%20preference%20for%20popular%20Malaysian%20cuisines.pdf
http://psasir.upm.edu.my/id/eprint/14218/
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spelling my.upm.eprints.142182015-09-02T01:53:09Z http://psasir.upm.edu.my/id/eprint/14218/ Effect of cultural difference on preference for popular Malaysian cuisines Boo, Huey Chern Kuan, Tuck Keong Loo, Poh Theng Monosodium glutamate, a sodium salt of glutamic acid with the unique unami taste, is a popular flavor enhancer of food. It has been demonstrated that unami has a distinct taste which is not composed of the four basic “classic” tastes. Today, the four basic types of taste and unami are the most universal sensory characteristics of food, regardless of culture. As an attempt to better understand the cultural influence on consumer food preference, this study was undertaken to examine food preferences among the three major ethnic groups in Malaysia. This research also explored the optimal level of MSG concentration in four popular local cuisines. Results showed that consumers from different cultural backgrounds or ethnic groups differ in their food preference ratings. Specifically, Chinese consumers appeared to exhibit some underlying factors that lead to difference in food preference. The relationship between MSG concentration and food preference is a curvilinear function. The results of this study suggest several important implications for academicians and industry practitioners. 2009-11 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14218/1/Effect%20of%20cultural%20difference%20on%20preference%20for%20popular%20Malaysian%20cuisines.pdf Boo, Huey Chern and Kuan, Tuck Keong and Loo, Poh Theng (2009) Effect of cultural difference on preference for popular Malaysian cuisines. Revue Tourisme, 17. pp. 83-93. ISSN 0251-3102
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Monosodium glutamate, a sodium salt of glutamic acid with the unique unami taste, is a popular flavor enhancer of food. It has been demonstrated that unami has a distinct taste which is not composed of the four basic “classic” tastes. Today, the four basic types of taste and unami are the most universal sensory characteristics of food, regardless of culture. As an attempt to better understand the cultural influence on consumer food preference, this study was undertaken to examine food preferences among the three major ethnic groups in Malaysia. This research also explored the optimal level of MSG concentration in four popular local cuisines. Results showed that consumers from different cultural backgrounds or ethnic groups differ in their food preference ratings. Specifically, Chinese consumers appeared to exhibit some underlying factors that lead to difference in food preference. The relationship between MSG concentration and food preference is a curvilinear function. The results of this study suggest several important implications for academicians and industry practitioners.
format Article
author Boo, Huey Chern
Kuan, Tuck Keong
Loo, Poh Theng
spellingShingle Boo, Huey Chern
Kuan, Tuck Keong
Loo, Poh Theng
Effect of cultural difference on preference for popular Malaysian cuisines
author_facet Boo, Huey Chern
Kuan, Tuck Keong
Loo, Poh Theng
author_sort Boo, Huey Chern
title Effect of cultural difference on preference for popular Malaysian cuisines
title_short Effect of cultural difference on preference for popular Malaysian cuisines
title_full Effect of cultural difference on preference for popular Malaysian cuisines
title_fullStr Effect of cultural difference on preference for popular Malaysian cuisines
title_full_unstemmed Effect of cultural difference on preference for popular Malaysian cuisines
title_sort effect of cultural difference on preference for popular malaysian cuisines
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/14218/1/Effect%20of%20cultural%20difference%20on%20preference%20for%20popular%20Malaysian%20cuisines.pdf
http://psasir.upm.edu.my/id/eprint/14218/
_version_ 1643825567858950144
score 13.211869

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