Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea

Seo Jin Chung, Zata Vickers

Research output: Contribution to journalArticlepeer-review

32 Scopus citations

Abstract

Our objectives were to investigate: (1) the effect of long-term exposure on acceptance of tea with two sucrose levels; (2) whether long-term consumption of tea at a specific sucrose level would shift the optimum sucrose level; and (3) whether sensory-specific satiety could serve as a rapid method for predicting the long-term acceptability of sweetened tea. This study had four parts: an initial taste test to determine the optimum and low levels of sucrose, a 6-week long-term acceptability test during which two groups of subjects consumed tea with the optimum and low sweetness levels, respectively, a second taste test, and a sensory-specific satiety test. Liking for the low sweet tea increased with repeated consumption, but this increase was not predicted by sensory-specific satiety. Liking, consumption and tiredness were complexly interrelated with each other and with measures of hunger and desire to consume the tea.

Original languageEnglish (US)
Pages (from-to)256-264
Number of pages9
JournalFood Quality and Preference
Volume18
Issue number2
DOIs
StatePublished - Mar 2007

Bibliographical note

Funding Information:
This research was supported in part by the Minnesota Agricultural Experiment station and by the USDA National Research Initiative Competitive Grants Program. We thank Mariela Montoya for her technical help.

Copyright:
Copyright 2009 Elsevier B.V., All rights reserved.

Keywords

  • Consumer taste test
  • Exposure
  • Long-term acceptance test
  • Sensory-specific satiety
  • Tea

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