Abstract
Abstract This study aims to investigate the preference mapping and drivers of liking for ready-to-drink tea (RTD) tea beverages. The RTD tea samples were selected based on the type (black, green, oolong) and different sugar additions (sweetened, unsweetened, less sweet). In addition, various flavored (jasmine, milk, fruity) teas were also included. A total of 12 RTD tea samples were evaluated using descriptive analysis by 14 trained panelists. In addition, the preferences of the RTD teas were investigated by 131 participants (mean age 24.0 ± 9.2, 45% men, 55% women). The results show that the sensory profiles of RTD tea were very diverse based on the ingredients such as type of tea, flavors, and sweetness levels. The acceptability indicated that sweetened and flavored RTD teas have a higher liking (p< 0.05) compared to unsweetened and plain samples. The preference mapping shows that the overall liking for RTD tea was associated with sweet taste, sweet aroma, and sweet aftertaste while sensorial attributes of bitter taste, bitter aroma, astringent, burnt aroma, bitter aftertaste, and leafy aroma may influence consumers disliking. This study identifies factors that drive consumer preferences for RTD tea and provides insight for the development of RTD tea by maximizing sensorial properties.
Published Version
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