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KMID : 1134820180470111169
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 11 p.1169 ~ p.1177
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Consumer Acceptability of Blended Tea with Korean Fermented Tea and Herbs
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Kim Ji-Hyun
Shin Dong-Young
Choi Kap-Seong
Chun Soon-Sil
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Abstract
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This study was conducted to investigate the marketability of blended tea with domestic fermented tea (BT) and domestic fermented tea (FT). Consumer preference was evaluated for seven types of tea based on a survey of 119 consumers. The overall acceptance, flavor, and astringency were highest for CP (commercially blended tea product), and three samples with strong fruit flavor (mango, peach), sweet taste, and sweet flavor. FT, BT 1, and BT 2 samples showed no significant difference from commercial CP 1 and CP 2 samples. FT and BT 1 samples showed the highest preference score except for CP 3 sample. Based on check-all-that-apply (CATA) analysis, the FT sample showed strong characteristics such as savory and brown flavor. Additionally, BT 1 and BT 2 were found to have similar herb flavor, ginger flavor, chamomile flavor, and peppermint flavor. Sample BT 3 mainly showed lemon-grass flavor, sour taste, and lemon taste. Samples CP 1 to 3 primarily showed fruit flavor, sweet flavor and floral characteristics. Consumer cluster analysis resulted in three clusters, and cluster 1, which consisted of people who enjoyed tea, showed high preference for FT, BT 1, and BT 2. As a result, it has been confirmed that FT samples or BT 1 to 3 samples are preferred in consumer specific clusters. Therefore, when developing a strategy according to the characteristics of products targeted by target consumer group at the time of development and sale of blended tea, the marketability of blended tea using domestic fermented tea is considered to be sufficient.
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KEYWORD
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blended tea, fermented tea, consumer preference, CATA, classification
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