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Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum

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Abstract

Product development involves consumer perception and desired attributes. Various consumer-based methods have been studied, and it is important to choose the most suitable method among them. Here, consumers (n = 120) evaluated five novel blended teas containing Dendranthema zawadskii var. latilobum and five commercial teas using check-all-that-apply (CATA) and Napping combined with UFP methods. This study compared the methods and identified sensory properties and drivers of liking. The sensory terminology derived from CATA and Napping results were very similar and Napping allowed samples to be similarly recognized based on blended ingredients other than Dendranthema zawadskii var. latilobum. CATA and Napping combined with UFP methods could be useful to identify characteristics and drivers of likings for novel food such as DZVL blended teas.

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Author notes

  1. Jio Lee and Jungeun Seok have equally contributed to this manuscript.

Authors and Affiliations

  1. Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760, Korea

    Jio Lee, Jungeun Seok & Misook Cho

  2. College of Science and Industry Convergence, Ewha Woman’s University, Seoul, 03760, Korea

    Jieun Oh

Authors
  1. Jio Lee
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  2. Jungeun Seok
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  3. Jieun Oh
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  4. Misook Cho
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Contributions

JL and JS equally contributed to this manuscript. JL conducted to determine tea ingredients ratios, made the blended teas, performed the statistical analysis. JS collected data and analyzed the result and performed the statistical analysis and wrote the first draft and revise a manuscript. JO conducted to determine tea ingredients ratios, analyzed the result. MC designed the study, provided the funding, supervised the project.

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Correspondence to Misook Cho.

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Lee, J., Seok, J., Oh, J. et al. Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. Latilobum. Food Sci Biotechnol 31, 1559–1570 (2022). https://doi.org/10.1007/s10068-022-01149-1

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  • DOI: https://doi.org/10.1007/s10068-022-01149-1

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