Effects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus linearis) tea

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dc.authoridSumnu, Gulum/0000-0002-2949-4361
dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorDos, A
dc.contributor.authorAyhan, Z
dc.contributor.authorSumnu, G
dc.date.accessioned2024-09-18T21:05:22Z
dc.date.available2024-09-18T21:05:22Z
dc.date.issued2005
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractEffects of serving size, gender, age, tea type, tea-making technique and water quality on the sensory attributes (appearance, aroma and taste), overall acceptability and preference of Rooibos tea were investigated. In general, there were significant effects of age and main factor interactions on the attributes and product acceptability (P <= 0.05). The interaction of serving size, gender and age affected the acceptability of Rooibos (P <= 0.05). Although there was significant difference between natural and vanilla-flavored tea in terms of color, clarity, odor and taste (P <= 0.05), no difference was observed in the product acceptability (P > 0.05). The tea-making technique only affected the odor with traditionally brewed tea having lower intensity scores than the infused tea. The tea prepared using natural spring water was found to be clearer and had higher acceptability, scores than the tea prepared using tap water (P > 0.05). There was no existing significant preference for the natural Rooibos over the vanilla-flavored one, and the traditionally brewed tea over the infused one; however the tea prepared using the spring water was preferred over the one prepared using tap water.en_US
dc.identifier.doi10.1111/j.1745-459X.2005.00020.x
dc.identifier.endpage242en_US
dc.identifier.issn0887-8250
dc.identifier.issn1745-459X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-24644466812en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage228en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-459X.2005.00020.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13534
dc.identifier.volume20en_US
dc.identifier.wosWOS:000231001700004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Sensory Studiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood Preferencesen_US
dc.subjectGreen Teaen_US
dc.subjectIn-Vitroen_US
dc.subjectVivoen_US
dc.titleEffects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus linearis) teaen_US
dc.typeArticleen_US

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