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Research Articles

Sensory Characteristics and Consumer Acceptability of Various Green Teas

원문정보

Ok-Hee Lee, Hye Seong Lee, Young Eun Sung, Soh Min Lee, Young-Kyung Kim, Kwang-Ok Kim

한국식품과학회 Food Science and Biotechnology Volume 17 Number 2 2008.04 pp.349-356
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract 
 Introduction
 Materials and Methods
  Materials 
  Sensory desriptive analysis(SDA) : Panel selection and training
  SDA : Sample preparation and presentation 
  SDA : Intenslty evaluation procedure
  SDA : Statistical analysis
  Consumer acceptability test (CAT) : Selection of the consumers
  CAT : Sample preparation and presentation
  CAT : Evaluation procedure
  CAT : Statical analysis
 Results and Discussion
  Sensory characteristics of the green teas
  Consumer accetability of green teas
  Relationship between consumer acceptabilty and sensory attributes of green teas
  Grouping of consumers according to similar acceptability scores
 References

키워드

저자정보

  • Ok-Hee Lee Department of Food Science and Technology, Ewha Womans University
  • Hye Seong Lee Department of Food Science and Technology, Ewha Womans University
  • Young Eun Sung Department of Food Science and Technology, Ewha Womans University
  • Soh Min Lee Department of Food Science and Technology, Ewha Womans University
  • Young-Kyung Kim Department of Food Science and Technology, Ewha Womans University, Tea Research, Food Research Institute, Amore Pacific Corporation
  • Kwang-Ok Kim Department of Food Science and Technology, Ewha Womans University

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