지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 512 - 520 (9page)
이용수
초록· 키워드
오류제보하기
This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.
목차
등록된 정보가 없습니다.
참고문헌 (19)
참고문헌 신청
한국식품정보원 / 2011 / 2011 품목별 시장분석 보고서: 음료 시장 분석
Ares G / 2010 / Application of a check-all-that-apply question to the development of chocolate milk desserts / J. Sensory Stud 25(1):67~86
Lana Chung / 2008 / Understanding the Factors Affecting the Acceptance for Fermented Soybean Products / Food Science and Biotechnology 17(1):144~150
Chung L / 2012 / Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors / Food Qual. Prefer 26(1):105~118
Chung SJ. / 2009 / Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers / J. Food Sci 74(6):S286~S295
Ares G / 2010 / Application of a check-all-that-apply question to the development of chocolate milk desserts / J. Sensory Stud 25(1):67~86
Lana Chung / 2008 / Understanding the Factors Affecting the Acceptance for Fermented Soybean Products / Food Science and Biotechnology 17(1):144~150
Chung L / 2012 / Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors / Food Qual. Prefer 26(1):105~118
Chung SJ. / 2009 / Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers / J. Food Sci 74(6):S286~S295
이 논문의 저자 정보
최근 본 자료
댓글(0)
0