感官評測應用於銀耳草本茶研發的研究

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Title:	感官評測應用於銀耳草本茶研發的研究
Other Titles:	Sensory evaluation applied to research and development of Tremella herbal tea
Authors:	楊明剛 YANG, MING-GANG
Contributors:	李明明 LEE, MIN-MIN 食品營養與保健生技學系碩士在職專班
Keywords:	感官評測;銀耳;草本茶;產品開發 Sensory evaluation;Tremella;Herbal tea;Product development
Date:	2023
Issue Date:	2023-11-22 02:01:00 (UTC+0)
Abstract:	「草本茶」在臺灣傳統茶飲歷史上有著舉足輕重的定位，且傳統配方的草本茶茶包產品亦已成為既定市場。但隨著健康意識的崛起，對於真正有功能性的草本茶需求日益漸增，在配方及風味上的變化與特色即是現今市場開發所關注的。本研究的目的為透過「描述性感官分析」方法，來分析三種配方的草本茶「銀耳草本茶」（草本茶1），「銀耳魚腥草草本茶」（草本茶2）與「銀耳洛神花草本茶」（草本茶3），在感官上的特性，我們透過盲測的感官評測方式讓男性女性消費者，針對三種茶品的外觀、風味和尾韻屬性進行評分。研究結果發現，草本茶2較受到男性之喜愛，而草本茶3較受到女性喜愛。分析三種草本茶，草本茶1較不受大眾喜愛。結論：綜合上述的結果來看，從感官評價來看草本茶，味道呈現方式對於消費者的整體喜好來說，還是有著相當程度的指向。本研究結果可作為業者在開發草本茶包的配方參考依據。 Herbal tea has played an important role in the Taiwanese traditional tea culture. These traditional herbal teas have also become the teabag products in the market for decades. With the growing health awareness, the demand on the herbal teas with functional health benefits rises rapidly. Besides the mentioned requirements, the characteristics of formulations and the variations in flavors have led to the most popular interest in the market in recent years. The objective of the study was to use “descriptive sensory analysis” to examine “Tremella tea” (Tea sample 1) , “Tremella and Houttuynia tea” (Tea sample 2) and “Tremella and Hibiscus tea” (Tea sample 3) about their sensory characteristics. The participants were consumer panels of female and male. They scored each tea sample for appearance, taste, aftertaste and mouthfeel attributes by utilizing the sensory evaluation. The results of the “descriptive sensory analysis” indicated that, the male consumer panels, the taste of the Tea sample 2 have more scores than the taste of the Tea sample 3. The female consumer panels, the taste of the Tea sample 3 have more scores than the taste of the Tea sample 2. From the overall perspectives of the three herbal teas, the result of female and male were not a fan of tea sample 1. The conclusion of the study revealed that the taste and flavor had the most significant effects on consumers from the sensory evaluation. These characteristics would also have great impacts on the consumer preferences on Chinese herbal tea.
Appears in Collections:	[Department of Food Nutrition and Healthy Biotechnology] Theses & dissertations

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