Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea Products

Cho, Hae Young; Chung, Seo Jin; Kim, Hee Sup; Kim, Kwang Ok

doi:10.1111/j.1365-2621.2005.tb11530.x

Cited by 43 publications

(44 citation statements)

References 18 publications

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“…The flavor scores for teas from M. indica leaves were similar to the scores for canned green tea [59]. The scores for overall acceptability were considerably higher than those in mate and green tea studies [60,61].…”

Section: Sensory Analysissupporting

confidence: 51%

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety

et al. 2016

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Abstract:Mangiferin is present in various parts of Mangifera indica L. and has proven biological activities, such as antioxidant capabilities. The aim of this work was to evaluate the chemical composition of teas prepared from M. indica leaves, their potential use as a source of mangiferin and their total phenolic compounds. Teas were prepared with young and mature leaves of M. indica at three (medicinal plant: solvent) ratios utilizing three different preparation techniques. The mangiferin content was analyzed via high-performance liquid chromatography (HPLC). The tea with the highest mangiferin content was characterized for its total phenolic content and antioxidant activity. The oxidative stability was also evaluated by quantifying mangiferin, total phenolics and antioxidant activity using two preservation treatments for 0, 24 and 48 h. Sensory analysis was performed to measure the acceptance of the tea. The type of leaf, preparation technique and concentration influenced the mangiferin content in the teas. The highest concentration of mangiferin was obtained through decoction at a 5% (w/v) medicinal plant concentration. This tea exhibited stability up to 48 h after preparation under both preservation treatments and provided a positive sensory acceptance for consumers with flavors added. In conclusion, teas made from M. indica leaves have great potential as sources of mangiferin and phenolic compounds.

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Section: Sensory Analysissupporting

confidence: 51%

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety

et al. 2016

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“…In an assessment where consumers tasted different teas, the majority of consumers favoured a black tea when tasting in blind conditions, whereas with information presented the acceptance ratings were generally higher for green teas, especially for consumers in their 20s and 50s (Cho, Chung, Kim & Kim, 2005). Bayarri et al (2010) observed significant effects in liking due to age on providing nutritional facts about yogurts.…”

Section: Effects Of Agementioning

confidence: 94%

Credence and the effect on consumer liking of food – A review

Fernqvist

Ekelund

2014

Food Quality and Preference

392

256

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Credence characteristics play an important role in the modern food marketing system. Consumers' food choices are increasingly influenced by credence cues, as other links of trust and direct relations with the producers have vanished within the globalised food system. Labels and information signalling credence are thus important search attributes. While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: a) health; b) organic food; c) origin; d) brand; e) production methods; f) ethics; and g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed.

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“…Therefore, in developing a new product, preference mapping can be helpful in two ways. Cho et al (2005) used descriptive analysis and consumer sensory testing on canned tea products to understand the sensory attributes that drive consumer liking. Consumer data is used in internal preference mapping to determine consumer preference patterns.…”

mentioning

confidence: 99%

Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data

et al. 2008

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Cereal Chem. 85(6):721-729Consumption of whole grains as part of a health-promoting diet is encouraged among Americans due to beneficial nutrients and phytochemicals. The main objectives of this study were to investigate the effect of whole barley flour particle size on consumer acceptance of whole grain and soluble fiber-enriched tortillas; to examine the effect of demographic and behavioral data on consumer acceptance; and to establish relationships between consumer acceptance and survey results to identify market opportunities among particular groups of consumers. Four experimental tortillas and two representative commercial brands were tested by 95 untrained panelists using a 9-point hedonic scale for appearance, color, flavor, texture, and overall acceptability. Demographic and behavioral data on age, gender, ethnicity, frequency of tortilla consumption, daily effort to include fiber in the diet, consumption of tortillas containing ≥1 g of dietary fiber/serving, consumption of low-fat tortillas, and tortilla brands and type used were collected. Potential market segments for these tortillas include older consumers (41+), women, Hispanics, and Asians, and frequent tortilla consumers. A response surface relating flavor and texture to overall acceptability produced almost equivalent results to the multivariate PLS results in terms of predicting overall acceptability, which facilitates analysis and interpretation.

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Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea Products

Cited by 43 publications

References 18 publications

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety

Credence and the effect on consumer liking of food – A review

Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data

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