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Panel Performance, Sensory Characterization and Consumer Preference of Chinese Traditional Chrysanthemum Drink

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Abstract

In China, herbal drinks possess long-standing traditional cultural characteristics cater to consumers’ demand for both natural ingredients and functional benefits. So far, the sensory properties of herbal beverages have not been subjected to descriptive analysis. Here, we selected 12 high-selling herbal beverages containing chrysanthemum samples on China’s largest online shopping website. A total of 11 sensory descriptors have been associated with the samples, while assessed panel performance and sensory characteristics of samples by PanelCheck software. In addition, use ConsumerCheck to investigate the consumer acceptance of the same samples, and apply preference mapping analysis to address the relationship between descriptive and consumer liking date. Box plot and Stacked histogram visualise the distributions of the liking ratings across all consumers for each of the tested products . Preference mapping revealed that the main sensory attributes driving consumers’ preferences are fragrant sweet flavour, brillancy, lubrication, sweet taste and overly sweet taste. Thus, this study could guide the development of Chinese traditional chrysanthemum drink. At the same time, the results also provided a simple and open-source software to data statistical method for practitioner without commercial software and programming skills.

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Declarations

Since the research involved tasting and food quality evaluation, the academic committee of the School of Biological and Food Engineering of Chuzhou University approved the study and exempted it from review. According to the FDA, CFR-Code of Federal Regulations Title 21-food quality and consumer acceptance studies are exempted from review (US Food and Drug Administration 2017).

Conflict of Interest

Long Men declares no conflict of interest. Liang Bin declares no conflict of interest. Li Linlin declares no conflict of interest. Yang Jie declares no conflict of interest. Chai Wenli declares no conflict of interest. Ge Rui declares no conflict of interest. Zhou Di declares no conflict of interest. Zhan Ge declares no conflict of interest.

Funding

This work was supported by Anhui Education Department (2022AH051120, 2023AH051623) and CHUZHOU University (2022XYJB31, 2020jyz027, 2022ghjc07, 2022hqkc001, 2022zsxm007, 2023zckc007).

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Authors and Affiliations

  1. College of biological and food engineering, Chuzhou University, Chuzhou, 239000, China

    Long Men, Liang Bin, Li Linlin, Yang Jie, Chai Wenli, Ge Rui, Zhou Di & Zhan Ge

  2. Anhui Chuju Planting and Deep Processing Engineering Research Center, Chuzhou, 239000, China

    Long Men & Zhan Ge

Authors
  1. Long Men
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  2. Liang Bin
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  3. Li Linlin
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  4. Yang Jie
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  5. Chai Wenli
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  6. Ge Rui
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  7. Zhou Di
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  8. Zhan Ge
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Contributions

L. M.: conceptualization, methodology, software, experiment, data analysis, writing-original draft. L. B.: methodology, software, experiment, data analysis. L. L.: methodology, experiment. Y. J.: experiment. C. W.: experiment. G. R.: experiment. Z. D.: experiment. Z. G.: conceptualization, funding acquisition, resources, supervision, writing-review and editing.

Corresponding author

Correspondence to Zhan Ge.

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Men, L., Bin, L., Linlin, L. et al. Panel Performance, Sensory Characterization and Consumer Preference of Chinese Traditional Chrysanthemum Drink. Food Anal. Methods 17, 129–144 (2024). https://doi.org/10.1007/s12161-023-02554-w

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  • DOI: https://doi.org/10.1007/s12161-023-02554-w

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