Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas

Abstract

Green tea has been widely consumed for its mild flavors and its health benefits, yet caffeine in green tea has been a limitation for those who want to avoid it. The limitation brought increase in need for decaffeinated products in the green tea market. Most of the conventional decaffeination techniques applied in food use organic solvents. However, supercritical carbon dioxide fluid extraction (SC-CO2) method is gaining its intension as one of the future decaffeination methods that overcomes the problems of conventional methods. The purpose of this study was to identify sensory characteristics of decaffeinated green teas applied with SC-CO2 method and to observe the relationship with consumer acceptability to elucidate the potentiality of applying SC-CO2 technique in decaffeinated green tea market. Descriptive analysis was performed on 8 samples: green teas containing 4 caffeine levels (10%, 35%, 60%, and 100%) infused at 2 infusing periods (1 or 2 min). It was found that the SC-CO2 process not only reduced caffeine but also decreased some important features of original tea flavors. Two groups were recruited for consumer acceptability test: one (GP I, N = 52), consuming all types of green teas including hot/cold canned teas; and the other (GP II, N = 40), only consuming the loose type. While GP II liked original green tea the most, GP I liked highly decaffeinated green teas. Although the SC-CO2 method had limitations of losing complex flavors of green teas, it appeared to have future potential in the decaffeinated green tea market within or without the addition of desirable flavors.

Sensory characteristics and consumer acceptability of perilla porridges

“…Descriptive analysis The sensory properties of the perilla porridge samples were measured using a modified quantitative descriptive analysis (QDA) (23). Participants: Ten Korean participants (5 males and 5 females between 20 and 27 years old) who were interested in the sensory evaluation of perilla porridge were selected from the Department of Culinary Science and Food Service Management at Kyung Hee University (Seoul, Korea).…”

Comparison of novel sensory panel performance evaluation techniques with e‐nose analysis integration

“…In the first phase they have generated a list of descriptors individually, working in sensory booths. Several attributes among those listed by our panel can also be found in other studies of tea [19]. Subsequently they have formed a consensus group; when under the supervision of the panel leader they built the final structure of the evaluation system.…”

“…They used a special computerized surface which was developed by our sensory lab and the Budapest University of Technology and Economics in a joint project. The number of panelists was conformed to the description of the procedure in Reference [15].Our sensory test design was very similar in this aspect (and many others) to the one applied in the research of Lee and co-workers [32]. Each tea sample was evaluated using eight replications by eight panelists.…”

“…Lee and co-workers [19] used the Quantitative Descriptive Analysis. In this procedure the panel has identified 15 sensory attributes, and for the majority of the descriptors, a reference standard was provided.…”

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis

“…These models require a parallel testing of samples with sensory and analytical tools, in order to find similarities or patterns among the data. A similar approach is followed in other studies, when two types of sensory tests were applied: descriptive analytical testing and consumer testing [18]. In this way, the preference of consumer segments can be better understood by the joint analysis of the two-fold data.…”