Long-term acceptability and choice of teas differing in sweetness
Abstract
We measured people's choice and changes in choice of three types of tea, each at a low and an optimum level of sweetness. Twenty-eight tea drinkers participated in an initial taste test session and 20 additional consumption sessions. During the first session they tasted the six tea samples, ranked them in order of preference, and otherwise familiarized themselves with the samples prior to the long-term experiment. In each of the 20 consumption sessions they selected a tea, drank it, rated how well they liked it, how tired they were of it, and their satisfaction with having chosen it. We observed four choice patterns: constant-switcher, acquired-liker, non-switcher, and systematic-switcher. Over the 20 sessions the liking of the low-sweet tea increased and the tiredness ratings of the optimum-sweet tea increased. These changes, however, did not increase the frequency with which they chose the low sweet teas. Initial liking significantly predicted choice for about half the panelists.
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Liking for low sweetness levels increased over time in a study using sweetened teas.
“The authors observed that liking for the low sweetness levels did increase over time.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [203]
Given the choice of all six teas at each session, participants did not choose the less sweet teas more frequently, as the authors hypothesised.
“given the choice of all six teas at each session, participants did not choose the less sweet teas more frequently, as the authors hypothesised.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [203]
There was a trend for participants to become more tired of tea at optimum sweetness while becoming less tired of lower sweetness teas.
“there was a trend for participants to become more tired of the tea at optimum sweetness while becoming less tired of the lower sweetness teas.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [203]
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- Authors
- Chung, S.-J., & Vickers, Z.
- Affiliations
- Seoul Women's University (KR)
- University of Minnesota (US)
- Corresponding author
- Vickers, Zata
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2007-10
- Volume
- 18
- Issue
- 7
- Pages
- 963-974
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2061362983
- Cited by
- 40
- References
- 50
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2022: 2 · 2020: 2 · 2019: 3 · 2018: 3 · 2017: 1 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 2 · 2012: 2
- FWCI
- 7.04
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Funders
- U.S. Department of Agriculture
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Market Behavior and Pricing
- Keywords
- tea, consumer choice, liking, taste preference, long-term consumption, fatigue, satisfaction
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