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

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.