Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions
The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However, a tea winning an award and having a high sens...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/2989 |
| _version_ | 1797479412156858368 |
|---|---|
| author | Mu-Chen Wu Bo-Kang Liou Yuh-Shuen Chen Shih-Chieh Lee Jia-Jin Xie Yih-Mon Jaw Shih-Lun Liu |
| author_facet | Mu-Chen Wu Bo-Kang Liou Yuh-Shuen Chen Shih-Chieh Lee Jia-Jin Xie Yih-Mon Jaw Shih-Lun Liu |
| author_sort | Mu-Chen Wu |
| collection | DOAJ |
| description | The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However, a tea winning an award and having a high sensory quality and price does not mean that it is liked by Taiwanese consumers. The check all that apply method (CATA) is a scientific method of sensory evaluation. It is able to evaluate the sensory characteristics with consumers and is cheap and time-saving. Twelve samples of γ-aminobutyric acid (GABA) Oolong tea made by the Taiwan Tea No. 12 cultivar were selected from the first Taiwanese GABA tea competition in 2020. The aim of this research was to study young Taiwanese consumers’ acceptability for GABA Oolong tea infusions, and their opinions towards the sensory qualities of teas through questionnaires composed of CATA questions and hedonic scales. Based on the results, the CATA method identified 21 important descriptive terms for GABA tea that were selected by over 20% of consumers. It was found that the consumers like GABA Oolong teas with 13 specific sensory characteristics, but dislike the ones with another 6 specific sensory characteristics. We conjecture that the different process of tea production will affect consumers’ preference for GABA Oolong tea. Overall, GABA Oolong tea has the same delightful sensory characteristics as traditional Taiwanese specialty Oolong teas, and is liked by the young Taiwanese consumers. |
| first_indexed | 2024-03-09T21:45:28Z |
| format | Article |
| id | doaj.art-e132bf9366c84209b3c69b39e51202e3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:45:28Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e132bf9366c84209b3c69b39e51202e32023-11-23T20:20:18ZengMDPI AGFoods2304-81582022-09-011119298910.3390/foods11192989Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold InfusionsMu-Chen Wu0Bo-Kang Liou1Yuh-Shuen Chen2Shih-Chieh Lee3Jia-Jin Xie4Yih-Mon Jaw5Shih-Lun Liu6Department of Health Business Administration, HungKuang University, Shalu District, Taichung 43302, TaiwanDepartment of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 40601, TaiwanDepartment of Food Science and Technology, HungKuang University, Shalu District, Taichung 43302, TaiwanDepartment of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, Dacun, Changhua 515006, TaiwanGraduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Xiaogang District, Kaohsiung 812301, TaiwanDepartment of Chinese Culinary Arts, National Kaohsiung University of Hospitality and Tourism, Xiaogang District, Kaohsiung 812301, TaiwanDepartment of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 40601, TaiwanThe sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However, a tea winning an award and having a high sensory quality and price does not mean that it is liked by Taiwanese consumers. The check all that apply method (CATA) is a scientific method of sensory evaluation. It is able to evaluate the sensory characteristics with consumers and is cheap and time-saving. Twelve samples of γ-aminobutyric acid (GABA) Oolong tea made by the Taiwan Tea No. 12 cultivar were selected from the first Taiwanese GABA tea competition in 2020. The aim of this research was to study young Taiwanese consumers’ acceptability for GABA Oolong tea infusions, and their opinions towards the sensory qualities of teas through questionnaires composed of CATA questions and hedonic scales. Based on the results, the CATA method identified 21 important descriptive terms for GABA tea that were selected by over 20% of consumers. It was found that the consumers like GABA Oolong teas with 13 specific sensory characteristics, but dislike the ones with another 6 specific sensory characteristics. We conjecture that the different process of tea production will affect consumers’ preference for GABA Oolong tea. Overall, GABA Oolong tea has the same delightful sensory characteristics as traditional Taiwanese specialty Oolong teas, and is liked by the young Taiwanese consumers.https://www.mdpi.com/2304-8158/11/19/2989GABA Oolong teacold infusionCATAyoung consumeracceptance |
| spellingShingle | Mu-Chen Wu Bo-Kang Liou Yuh-Shuen Chen Shih-Chieh Lee Jia-Jin Xie Yih-Mon Jaw Shih-Lun Liu Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions Foods GABA Oolong tea cold infusion CATA young consumer acceptance |
| title | Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions |
| title_full | Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions |
| title_fullStr | Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions |
| title_full_unstemmed | Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions |
| title_short | Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions |
| title_sort | understanding young taiwanese consumers acceptance sensory profile and drivers of liking for gaba oolong tea beverages with cold infusions |
| topic | GABA Oolong tea cold infusion CATA young consumer acceptance |
| url | https://www.mdpi.com/2304-8158/11/19/2989 |
| work_keys_str_mv | AT muchenwu understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions AT bokangliou understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions AT yuhshuenchen understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions AT shihchiehlee understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions AT jiajinxie understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions AT yihmonjaw understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions AT shihlunliu understandingyoungtaiwaneseconsumersacceptancesensoryprofileanddriversoflikingforgabaoolongteabeverageswithcoldinfusions |