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KMID : 1011620120280060741
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 6 p.741 ~ p.751
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Sensory Characteristic and Drivers of Liking for Functional Beverages
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이지현:Lee Ji-Hyeon
양정은:Yang Jeong-Eun/정라나:Chung La-Na
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Abstract
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This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.
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KEYWORD
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functional beverages, sensory characteristic, consumer acceptability, drivers of liking, principal component analysis (PCA)
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