Using Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas
In the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion...
Main Authors: | Tsung-Chen Su, Meei-Ju Yang, Hsuan-Han Huang, Chih-Chun Kuo, Liang-Yü Chen |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-04-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/4/836 |
Similar Items
-
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
by: Chang He, et al.
Published: (2023-06-01) -
Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
by: Xin Hong, et al.
Published: (2022-12-01) -
Application of Tea-Specific Fertilizer Combined with Organic Fertilizer Improves Aroma of Green Tea
by: Danjuan Huang, et al.
Published: (2022-10-01) -
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil
by: Matilde Tura, et al.
Published: (2023-02-01) -
Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers’ Acceptance for Taiwanese Specialty Teas
by: Bo-Kang Liou, et al.
Published: (2020-01-01)