Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis
Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purp...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2023-12-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jtip/article/view/44215 |
| _version_ | 1797375509173108736 |
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| author | Firman Hadiansyah Dase Hunaefi Nancy Dewi Yuliana Philipp Fuhrmann Iryna Smetanska Shin Yasuda |
| author_facet | Firman Hadiansyah Dase Hunaefi Nancy Dewi Yuliana Philipp Fuhrmann Iryna Smetanska Shin Yasuda |
| author_sort | Firman Hadiansyah |
| collection | DOAJ |
| description | Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor. |
| first_indexed | 2024-03-08T19:25:27Z |
| format | Article |
| id | doaj.art-5245f3f2e9764dacb1c23321217c2d11 |
| institution | Directory Open Access Journal |
| issn | 1979-7788 2087-751X |
| language | English |
| last_indexed | 2024-03-08T19:25:27Z |
| publishDate | 2023-12-01 |
| publisher | Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pangan |
| spelling | doaj.art-5245f3f2e9764dacb1c23321217c2d112023-12-26T08:53:27ZengBogor Agricultural University; Indonesian Food Technologist Association (IAFT)Jurnal Teknologi dan Industri Pangan1979-77882087-751X2023-12-01342179186https://doi.org/10.6066/jtip.2023.34.2.179Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive AnalysisFirman Hadiansyah0Dase Hunaefi1Nancy Dewi Yuliana2Philipp Fuhrmann3Iryna Smetanska4Shin Yasuda5Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IndonesiaDepartment of Food Science and Technology, University of Natural Resources and Life Science, Vienna, AustriaDepartment of Plant Production and Processing, University of Applied Sciences, Hochschule Weihenstephan-Triesdorf, Steingruberstraße, Weidenbach, GermanyGraduate School of Bioscience, Tokai University, Kumamoto, JapanSilver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.https://journal.ipb.ac.id/index.php/jtip/article/view/44215indonesian white tealexiconqdatrained panelists |
| spellingShingle | Firman Hadiansyah Dase Hunaefi Nancy Dewi Yuliana Philipp Fuhrmann Iryna Smetanska Shin Yasuda Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis Jurnal Teknologi dan Industri Pangan indonesian white tea lexicon qda trained panelists |
| title | Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis |
| title_full | Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis |
| title_fullStr | Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis |
| title_full_unstemmed | Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis |
| title_short | Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis |
| title_sort | sensory profiling of indonesian white tea using quantitative descriptive analysis |
| topic | indonesian white tea lexicon qda trained panelists |
| url | https://journal.ipb.ac.id/index.php/jtip/article/view/44215 |
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