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Sensory characteristics and consumer acceptability of various green teas

Title
Sensory characteristics and consumer acceptability of various green teas
Authors
Lee O.-H.Hye S.L.Young E.S.Soh M.L.Kim Y.-K.Kim K.-O.
Ewha Authors
김광옥이혜성김영경이소민
SCOPUS Author ID
김광옥scopus; 이혜성scopus; 이소민scopus
Issue Date
2008
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 17, no. 2, pp. 349 - 356
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roastingrelated flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature (250°C) in this study. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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