Sensory characterization of commercial RTD (ready-to-drink) green tea using a combination method of CATA (check-all-that-apply) and JAR (just-about-right)
Year: 2025
Type: conference-paper
Abstract: The aim of this study was to evaluate the sensory profiles of the bestselling commercial ready-to-drink (RTD) green teas in the Indonesian market based on consumer perceptions. A total of 116 untrained Generation Z (Gen Z) consumers participated in the evaluation of three RTD green teas (BCN, AKP and CHI) and one RTD black tea (FTE) as a reference. The evaluation used a 9-point hedonic scale in combination with the Check-All-That-Applies (CATA) and Just-About-Right (JAR) methods. This study revealed a notable finding that the panellists were able to differentiate the sensory profiles of green tea and black tea. The BCN was characterized by smoky, steam, earthy, and fishy aromas, while the CHI and AKP were more aligned with the yellowish green, jasmine taste, jasmine aroma, jasmine aftertaste, green tea taste, and sweet taste. Interestingly, the liking-driven and ideal product attributes were found to be positively correlated to those of CHI and AKP. The CHI acceptance was rated highest among samples and yielded a hedonic score of 6.32 (out of 9), indicating consumers’ ’slightly like’ perception. This sample also experienced the highest JAR level for ideal attributes. The penalty analysis revealed that the sensory attributes significantly influencing overall liking were sweet taste, green tea taste, and jasmine taste. Therefore, RTD green tea manufacturers are recommended to concentrate on achieving the ideal level for these attributes to enhance product acceptance.
Authors: N F Sadek, D Melyana
Institution: Binus University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409526469