Research on the Application of the Consumer Check-all-that-apply and Hedonic Test in the Sensory Profiling of Herbal Near-water Beverages

CHEN Yuezhang; ZENG Ming; CHOU Jiandong; ZENG Hui; ZHU Baoqing; LIU Ruojin; SONG Hao

doi:10.13386/j.issn1002-0306.2021100114

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 59-68. > DOI: 10.13386/j.issn1002-0306.2021100114

CHEN Yuezhang, ZENG Ming, CHOU Jiandong, et al. Research on the Application of the Consumer Check-all-that-apply and Hedonic Test in the Sensory Profiling of Herbal Near-water Beverages[J]. Science and Technology of Food Industry, 2022, 43(14): 59−68. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100114.

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Research on the Application of the Consumer Check-all-that-apply and Hedonic Test in the Sensory Profiling of Herbal Near-water Beverages

1.
Beijing Industrial Technology Research Institute Co., Ltd., Beijing 101111, China
2.
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Received Date: October 13, 2021
Available Online: May 12, 2022

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Abstract

Abstract

The sensory characteristics of 8 herbal near-water beverages were studied, which were separately from Pinus massoniana, Lophatherum gracile, mulberry leaf, chrysanthemum, Osmanthus fragrans, Mentha haplocalyx leaf, Perilla frutescens leaf, and birch sap. The rapid sensory profiling methods involving check-all-that-apply (CATA) test and the 9-point hedonic test were used. The 19 taste and 24 odor attributes were checked by consumers to evaluate the sensory and preference of 8 herbal near-water beverages. The results of hedonic analysis showed that consumers’ preferences had differences between 8 herbal near-water beverages. Mentha haplocalyx leaf and Osmanthus fragrans samples presented higher overall preferences while they did not show significant differences (P<0.05). Cochran’s Q test analysis indicated that 8 samples had significant differences in the 41 sensory attributes (P<0.05). In addition, the results of Correspondence Analysis (CA) demonstrated the sensory differences between the 8 herbal near-water beverages. The sensory characteristics of Mentha haplocalyx leaf sample showed cool and mint properties. Osmanthus fragrans sample showed the odors of Osmanthus, peach, and sweet. Chrysanthemum, Perilla frutescens leaf and mulberry leaf samples all illustrated similar green tea, Glycyrrhiza and chrysanthemum attributes. Sensory characteristics of Pinus massoniana and Lophatherum gracile samples were similar and clear, while the sensory profile of birch sap sample was indistinct. Combined with the Penalty Analysis and the results from consumer Likert’s rating-scale questionnaires, this study showed that health-conscious consumers did not significantly dislike the odor of Chinese herbal medicines. Moreover, it was found that consumers who have the habit of adding herbs into water preferred sweet, refreshing and honeysuckle sensory attributes. Consequently, the consumer rapid sensory profiling method-check-all-that-apply (CATA) test could availably reveal the sensory profile and consumers’ preferences of products, which would show broad application prospects in both directions of new product development and market research.
- herbal near-water beverage,
- consumer,
- rapid sensory profiling,
- check-all-that-apply(CATA),
- 9-point hedonic test

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