This study was conducted to understand sensory characteristics of the oriental medicinal beverages, and to analyze the drivers of liking and disliking of them by Korean consumers. The samples used in this study was 10 different types of oriental medicinal beverage which were commercial products. ...
This study was conducted to understand sensory characteristics of the oriental medicinal beverages, and to analyze the drivers of liking and disliking of them by Korean consumers. The samples used in this study was 10 different types of oriental medicinal beverage which were commercial products. In the descriptive analysis, 10 trained panelists have developed and evaluated sensory characteristics, that were a total of 45 attributes(8 appearance, 16 odor/aroma, 16 flavor, 5 texture/mouth feel), and there were significant differences(p<0.05) among the all characteristics. For the descriptive data, multivariate analysis of variance analysis was carried out and identified the differences of samples. And principal component analysis was performed on the mean values of descriptive attributes obtained in descriptive analysis to summarize sensory characteristics of oriental medicinal beverages. The PCA of oriental medicinal beverage showed that the first two principal components could explain 71.07% of the variation. In the consumer taste testing, 81 consumers were recruited and evaluated their acceptance, just-about-right intensities, familiarity, willingness to recommend, willingness to try again for each sample. And the reasons of liking or disliking for each sample were asked to consumers using CATA questionnaires. For the consumer data, partial least square-regression(PLSR) was performed to establish the relationship between the descriptive data and the consumer acceptance data. The PLSR results showed that the majority of consumers liked the oriental medicinal beverage which has brightness, yellow color, Nurungji flavor, Roasted bean power flavor, and milky texture. On the other hand, attributes of astringency, bitter taste, and viscosity were negative drivers of liking on the oriental medicinal beverages.
This study was conducted to understand sensory characteristics of the oriental medicinal beverages, and to analyze the drivers of liking and disliking of them by Korean consumers. The samples used in this study was 10 different types of oriental medicinal beverage which were commercial products. In the descriptive analysis, 10 trained panelists have developed and evaluated sensory characteristics, that were a total of 45 attributes(8 appearance, 16 odor/aroma, 16 flavor, 5 texture/mouth feel), and there were significant differences(p<0.05) among the all characteristics. For the descriptive data, multivariate analysis of variance analysis was carried out and identified the differences of samples. And principal component analysis was performed on the mean values of descriptive attributes obtained in descriptive analysis to summarize sensory characteristics of oriental medicinal beverages. The PCA of oriental medicinal beverage showed that the first two principal components could explain 71.07% of the variation. In the consumer taste testing, 81 consumers were recruited and evaluated their acceptance, just-about-right intensities, familiarity, willingness to recommend, willingness to try again for each sample. And the reasons of liking or disliking for each sample were asked to consumers using CATA questionnaires. For the consumer data, partial least square-regression(PLSR) was performed to establish the relationship between the descriptive data and the consumer acceptance data. The PLSR results showed that the majority of consumers liked the oriental medicinal beverage which has brightness, yellow color, Nurungji flavor, Roasted bean power flavor, and milky texture. On the other hand, attributes of astringency, bitter taste, and viscosity were negative drivers of liking on the oriental medicinal beverages.
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