Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag

티백 형 수정과의 관능적 특성 및 소비자 기호도 조사

  • Kim, Hana (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong Ok (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University) ;
  • Lee, Jeehyun (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University)
  • 김하나 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이지현 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2014.12.08
  • Accepted : 2015.05.07
  • Published : 2015.06.30
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Abstract

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

Keywords

References

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