This study was conducted to identify the sensory characteristics of six blended teas containing different ingredients and analyze penalty factors for the products based on consumer acceptance, check-all-that-apply questions, and the just-about-right scale. Ten trained panelists created a descriptive set of 23 sensory attributes, and 93 consumers participated in the tests. The attributes were analyzed by classifying them as per appearance, odor/aroma, flavor/taste, texture/mouthfeel, and any aftertaste. Principal component analysis results showed that the blended teas were differentiated by artificial fruit flavor. According to the results of this study, the ideal products should be relatively sweet, mild, fruit flavored, and not too bitter, astringent, pungent, and strong or do not have fermented flavor; astringency is the most troublesome attribute. The consumers preferred teas that were less bitter and less astringent and did not leave the tongue coated with powder; therefore, these attributes were believed to act as drivers of "dislike."

中文翻译：

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消费者对混合茶的感知和喜好以及感官特征。

这项研究旨在识别六种包含不同成分的混合茶的感官特性，并根据消费者的接受程度，所有可应用的问题和正当规模来分析产品的惩罚因素。十名训练有素的小组成员创建了描述性的23种感官属性，共有93位消费者参加了测试。通过按外观，气味/香气，风味/口味，质地/口感和任何余味将其分类来对属性进行分析。主成分分析结果表明，混合茶具有人工水果风味。根据这项研究的结果，理想的产品应该是相对甜，温和，水果风味的，并且不要太苦，涩，辛辣，浓烈或没有发酵的风味。涩味是最麻烦的属性。消费者更喜欢茶，它们的苦味和涩味要少，并且不会在舌头上沾上粉末。因此，这些属性被认为是“不喜欢”的驱动力。