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Consumer perception and liking, and sensory characteristics of blended teas

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Abstract

This study was conducted to identify the sensory characteristics of six blended teas containing different ingredients and analyze penalty factors for the products based on consumer acceptance, check-all-that-apply questions, and the just-about-right scale. Ten trained panelists created a descriptive set of 23 sensory attributes, and 93 consumers participated in the tests. The attributes were analyzed by classifying them as per appearance, odor/aroma, flavor/taste, texture/mouthfeel, and any aftertaste. Principal component analysis results showed that the blended teas were differentiated by artificial fruit flavor. According to the results of this study, the ideal products should be relatively sweet, mild, fruit flavored, and not too bitter, astringent, pungent, and strong or do not have fermented flavor; astringency is the most troublesome attribute. The consumers preferred teas that were less bitter and less astringent and did not leave the tongue coated with powder; therefore, these attributes were believed to act as drivers of “dislike.”

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Acknowledgements

This study is the result of the research on the “Leaders in INdustry-university Cooperation +” Project supported by the Ministry of Education and National Research Foundation of Korea.

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Authors and Affiliations

  1. Department of Food and Nutrition, Seoil University, 28 Yongmasan-ro 90-gil, Jungnang-gu, Seoul, 02192, Korea

    Jeong-Eun Yang

  2. Department of Bio and Fermentation Convergence Technology, Kookmin University, 77 Jeongneung-ro, Seongbuk-gu, Seoul, 02707, Korea

    Jisun Lee

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  1. Jeong-Eun Yang
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Yang, JE., Lee, J. Consumer perception and liking, and sensory characteristics of blended teas. Food Sci Biotechnol 29, 63–74 (2020). https://doi.org/10.1007/s10068-019-00643-3

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