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Using Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas

dc.contributor.authorTsung-Chen Su
dc.contributor.authorMeei-Ju Yang
dc.contributor.authorHsuan-Han Huang
dc.contributor.authorChih-Chun Kuo
dc.contributor.authorLiang-Yü Chen
dc.contributor.otherTea Research and Extension Station (TRES), Yangmei, Taoyuan City 326011, Taiwan
dc.contributor.otherTea Research and Extension Station (TRES), Yangmei, Taoyuan City 326011, Taiwan
dc.contributor.otherTea Research and Extension Station (TRES), Yangmei, Taoyuan City 326011, Taiwan
dc.contributor.otherTea Research and Extension Station (TRES), Yangmei, Taoyuan City 326011, Taiwan
dc.contributor.otherDepartment of Biotechnology, Mingchuan University, Taoyuan City 333321, Taiwan
dc.date.accessioned2025-10-09T05:32:32Z
dc.date.available2025-10-09T05:32:32Z
dc.date.issued01-04-2021
dc.identifier.urihttps://www.mdpi.com/2304-8158/10/4/836
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/41145
dc.description.abstractIn the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion of the systems of origin identification (AOC) and grading for authentication of Taiwan’s premium teas. From tea evaluation competitions (bottom-up quality campaign), the flavor descriptions and consumers’ perceptions were deconvoluted and characterized for the eight Taiwan specialty teas, namely, Bi-Luo-Chun, Wenshan Paochong, High-Mountain Oolong, Dongding Oolong, Tieh-Kuan-Yin, Red Oolong, Oriental Beauty, and Taiwan black tea. Then, according to the manufacturing processes, producing estates and flavor characters, the specialty teas were categorized into six sensory wheels. The flavor descriptors of the sensory wheels were also recognized in consumers’ feedback. In recent years, the performance of international trade in tea also demonstrates that the policy guidelines for authentication of specialty teas are helpful to the production and marketing. Furthermore, the development of sensory wheels of Taiwan’s specialty teas is the cornerstone to the establishment of the Taiwan-tea assortment and grading system (TAGs) for communication with the new generation consumers, enthusiasts, sellers, and producers.
dc.language.isoEN
dc.publisherMDPI AG
dc.subject.lccChemical technology
dc.titleUsing Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas
dc.typeArticle
dc.description.keywordstea competitions
dc.description.keywordssensory evaluation
dc.description.keywordslabeling
dc.description.keywordsflavor profiling
dc.description.keywordsaroma attribute
dc.description.keywordstraceability
dc.description.doi10.3390/foods10040836
dc.title.journalFoods
dc.identifier.e-issn2304-8158
dc.identifier.oaioai:doaj.org/journal:4e2deaeddd274209ac80c32fd38934c2
dc.journal.infoVolume 10, Issue 4


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