Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Monteiro, Maria João; Costa, A.I.A.; Franco, Maria Isabel; Bechoff, Aurélie; Cissé, Mady; Fliedel, Géneviève; Tomlins, Keith I.; Pintado, Manuela

doi:10.1111/joss.12297

Cited by 18 publications

(16 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The cultivation system, age, leaf position (plant cultivated under the sun or not) also are linked to bitterness in Yerba Mate (Streit et al, ). Bitterness is commonly present in teas like black (Alasalvar et al, ); green (Lee et al, ); hibiscus (Monteiro et al, ), Hunan fuzhuan brick (Li, Luo, et al, ) and rooibos teas (Chen et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Although floral (aroma and flavor) attributes were less predominant in mate tea, compared to other teas, such as green (Lee et al, ), black (Alasalvar et al, ; Roshi & Gulati, ), rooibos (Jolley, Van der Rijst, Joubert, & Muller, ), hibiscus (Monteiro et al, ), Cyclopia species (Robertson et al, ), and Hunan Fuzhuan brick tea (Li, Luo, et al, ), they were critical for the evaluation of a few samples.…”

Section: Resultsmentioning

confidence: 99%

“…Many sensory lexicons for beverages were developed such as for freshly pressed and processed blueberry juice (Bett‐Garber & Lea, ), coffees (Chambers et al, ; Sanchez & Chambers, ), hibiscus tea (Monteiro et al, ), Hunan fuzhuan brick tea (Li, Luo, et al, ; Li, Streletskaya, & Gómez, ), and green tea (Lee & Chambers, ). There do not appear to be any published studies on sensory properties of mate tea related to growing, processing, brewing, or most other issues for mate tea, although many studies exist for black tea and green tea and various blends of those (Alasalvar et al, ; Higa, Koppel, & Chambers, ; Kraujalytė, Pelvan, & Alasalvar, ; Lee et al, ; Lee, Chambers, & Chambers, ; Lee, Chambers, & Chambers, ; Lee, Chambers, Chambers, Adhikari, & Yoon, 2013; Qu et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

View full text Add to dashboard Cite

A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…Consumer perceptions of food products vary across nations because of influences of dietary culture . It is often observed that liking, decisions and brand recognition differ among consumers from different regions in the same country .…”

Section: Introductionmentioning

confidence: 99%

Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists

Park

Kim²,

Jang³

et al. 2018

J Sci Food Agric

View full text Add to dashboard Cite

RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost- and time-effective manner. The inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help with the understanding of foreign consumers' verbal expressions. © 2018 Society of Chemical Industry.

show abstract

“…Cross‐cultural and cross‐national studies are helpful to understand consumer behaviour and sensory perception in groups from different countries. From them, we can obtain market data, purchase behaviour and consumer attitudes .…”

Section: Introductionmentioning

confidence: 99%

Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study

Calixto

Campos

Picard

et al. 2020

Intern J of Cosmetic Sci

View full text Add to dashboard Cite

OBJECTIVE: Brazil and France are two major beauty markets worldwide. Despite this, there is not much cross-information on sensory analysis of cosmetic products between both population of these countries. The objective of this study was to compare the sensory perception of cosmetic formulations between Brazilian and French assessors and establish cross-culturally preferences. METHODS: For this, a total panel of 100 consumers of cosmetics evaluated four different products. The same protocol for the sensory analysis was followed in both countries. RESULTS: The panellists were able to perceive differences in the products and the method proved to be repeatable in both countries. The presence of UV filters in the formulation was noticed and displeased both populations. Brazilians, although dissatisfied with the sensory aspect of the sunscreen, are willing to use it for its UV protection. CONCLUSION: This work delivers important information on the sensory perception of cosmetics by people from different countries and brings important knowledge to develop products with textural properties that will be appreciated worldwide. R esum e OBJECTIFS: Le Br esil et la France sont deux pays majeurs pour le march e de la beaut e. Malgr e cela, il y a peu d' etude interculturelle sur la perception sensorielle des produits cosm etiques entre ces deux populations. L'objectif de cette etude etait donc de comparer l'analyse de formules cosm etiques par deux jurys, l'un br esilien et l'autre franc ßais, et d' etablir leur pr ef erence. METHODES: Pour cela, nous avons demand e a 100 consommateurs au total d' evaluer 4 produits cosm etiques diff erents. Le même protocole d'analyse sensorielle a et e scrupuleusement suivi dans les deux pays. RESULTATS: Les evaluateurs ont et e capables de percevoir des diff erences significatives entre les produits, et de fac ßon r ep etable dans chaque pays. Chaque jury a not e la pr esence de filtres UV dans les formules et ces derni eres ont et e peu appr eci ees. Cependant, le jury br esilien etait favorable a leur utilisation pour se prot eger des UV, et ce malgr e leurs propri et es sensorielles insatisfaisantes.CONCLUSION: Ce travail fournit des informations indispensables sur la perception sensorielle des produits cosm etiques par des populations diff erentes, ainsi que de nouvelles connaissances pour d evelopper des formules avec des textures qui pourrontêtre appr eci ees a travers le monde.

show abstract

Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Cited by 18 publications

References 39 publications

Development of a preliminary sensory lexicon for mate tea

Development of a preliminary sensory lexicon for mate tea

Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists

Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study

Contact Info

Product

Resources

About