Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Tea Samples
2.2. Questionnaire Design
2.3. Procedure of Sensory Evaluation
2.3.1. Static Sensory Evaluation
2.3.2. Dynamic Sensory Evaluation
2.4. Statistical Analysis
3. Results and Discussion
3.1. Static Sensory Characteristics of the Seven Cold-Brewed Tea Infusions
3.2. Hedonic Degrees for Individual Cold-Brewed Tea Samples
3.3. Preference Ranking vs. Purchase Intention
3.4. Dynamic Sensory Characteristics of Cold-Brewed Tea Infusions
3.4.1. Dynamic Sensory Features of Cold Tea Infusions Expressed with TCATA Curves
3.4.2. Pairwise Product Differences in TCATA Profiles
3.4.3. Correspondence Analysis of TCATA Product Trajectories
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Full Name of Tea | Abbreviation | Classification | Fermentation Degree (%) | Origin |
---|---|---|---|---|
Bi-Lo-Chung | BLC | Green tea | 0 | New Taipei City |
Wenshen Paochong tea | WSP | Oolong tea | 12–15 | New Taipei City |
High-mountain tea | HMT | Oolong tea | 20–30 | Chiayi County |
Dong Ding Oolong tea | DDO | Oolong tea | 20–30 | Nantou County |
Tie-Guan-Yin | TGY | Oolong tea | 30–40 | Taipei City |
Baihao Oolong tea | BHO | Oolong tea | 60–70 | Hsinchu County |
Sun-Moon-Lake black tea | SML | Black tea | >90 | Nantou County |
Category | Group 1 | Group 2 | Group 3 | Total | ||||
---|---|---|---|---|---|---|---|---|
Sex | Female | 22 | 64.71% | 26 | 59.09% | 21 | 70.00% | 63.89% |
Male | 12 | 35.29% | 18 | 40.91% | 9 | 30.00% | 36.11% | |
Age | 20–29 | 25 | 75.76% | 36 | 83.72% | 26 | 89.66% | 81.90% |
30–39 | 5 | 15.15% | 3 | 6.98% | 2 | 6.90% | 9.52% | |
40–49 | 2 | 6.06% | 3 | 6.98% | 1 | 3.45% | 5.71% | |
50–59 | 1 | 3.03% | 1 | 2.33% | 0 | 0.00% | 1.90% | |
Work | office worker | 11 | 33.33% | 12 | 27.91% | 8 | 27.59% | 29.52% |
housekeeper | 1 | 3.03% | 0 | 0.00% | 0 | 0.00% | 0.95% | |
Student | 21 | 63.64% | 31 | 72.09% | 21 | 72.41% | 69.52% | |
Drinking tea habit | Not at all | 2 | 6.06% | 2 | 4.65% | 1 | 3.45% | 4.76% |
Not often | 4 | 12.12% | 9 | 20.93% | 8 | 27.59% | 20.00% | |
Once per month | 1 | 3.03% | 3 | 6.98% | 1 | 3.45% | 4.76% | |
Several time per month | 3 | 9.09% | 4 | 9.30% | 4 | 13.79% | 10.48% | |
Once per week | 2 | 6.06% | 6 | 13.95% | 5 | 17.24% | 12.38% | |
Several times per week | 12 | 36.36% | 15 | 34.88% | 5 | 17.24% | 30.48% | |
Every day | 9 | 27.27% | 4 | 9.30% | 5 | 17.24% | 17.14% |
Sample | Preference Ranking | Purchase Intention |
---|---|---|
BLC | 1 483 c | 441 b |
WSP | 330 a | 472 b |
HMT | 367 a | 349 a |
DDO | 307 a | 388 ab |
TGY | 385 ab | 401 ab |
BHO | 464 bc | 403 ab |
SML | 521 c | 403 ab |
RV coefficient | 0.081 |
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Liu, S.-L.; Jaw, Y.-M.; Wang, L.-F.; Chuang, G.C.-C.; Zhuang, Z.-Y.; Chen, Y.-S.; Liou, B.-K. Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. Foods 2021, 10, 2344. https://doi.org/10.3390/foods10102344
Liu S-L, Jaw Y-M, Wang L-F, Chuang GC-C, Zhuang Z-Y, Chen Y-S, Liou B-K. Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. Foods. 2021; 10(10):2344. https://doi.org/10.3390/foods10102344
Chicago/Turabian StyleLiu, Shih-Lun, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, and Bo-Kang Liou. 2021. "Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers" Foods 10, no. 10: 2344. https://doi.org/10.3390/foods10102344