Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea
Article first published online: 29 JAN 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 2, pages S141–S147, March 2010
How to Cite
Lee, J. and Chambers, . D. H. (2010), Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea. Journal of Food Science, 75: S141–S147. doi: 10.1111/j.1750-3841.2009.01503.x
- Issue published online: 1 MAR 2010
- Article first published online: 29 JAN 2010
- MS 20090643 Submitted 7/6/2009, Accepted 12/3/2009.
- descriptive sensory analysis;
- green tea
ABSTRACT: In the past, green tea has been one of the least popular nonalcoholic beverages for U.S. consumers. However, green tea has been receiving attention because of its potential health benefits. Knowing which green tea flavor attributes contribute to consumer liking will help the fast growing green tea business including green tea importers, tea shops, and beverage companies to understand which characteristics are most accepted by U.S. consumers. The objectives of this study were (1) to examine differences in acceptability of commonly available loose leaf and bagged green teas available from the major exporters to the U.S. (Japan, Korea, and China) and (2) to determine which green tea flavor characteristics are related to consumers' liking. In the study, consumers from the U.S. evaluated 6 green tea samples from China, Japan, and Korea for acceptability. A highly trained panel also evaluated the green tea samples to provide descriptive sensory attributes that might be related to acceptability. We found that U.S. consumers liked green tea samples with lower flavor intensity and lower bitterness intensity. Consumers' acceptability of green tea was negatively correlated with spinach and animalic flavor and bitterness and astringency of green teas evaluated using descriptive sensory analysis, but the correlation was only moderate. To learn what green tea flavor characteristics influence consumers' liking, future studies using more green tea samples with different flavor profiles are needed.