Preference mapping and sensory analysis of ready-to-drink (RTD) tea beverages reveal key drivers of consumer liking. The study evaluates various RTD tea types, including black, green, and oolong, along with different sweetness levels and flavors. Conducted by A. Tenadi and E. Ervina from Bina Nusantara University, this research highlights the importance of sweetness and flavor in consumer preferences. The findings provide insights for manufacturers aiming to enhance product appeal and align with consumer tastes. This document serves as a valuable resource for food scientists and beverage marketers.

Key Points

  • Analyzes consumer preferences for ready-to-drink tea beverages based on sensory attributes.
  • Identifies key drivers of liking, emphasizing sweetness and flavor in RTD tea.
  • Evaluates 12 RTD tea samples using trained panelists for descriptive analysis.
  • Explores the relationship between sensory profiles and consumer acceptability.
  • Offers insights for beverage manufacturers to improve product development.
Nethmini Wickramasinghe
10 pages
Accounting
Nethmini Wickramasinghe
10 pages
Accounting
337
/ 10
IOP Conference Series:
Earth and
Environmental Science
PAPER • OPEN ACCESS
The preference mapping and the drivers of liking
for ready-to-drink tea beverages
To cite this article: A Tenadi and E Ervina 2024
IOP Conf. Ser.: Earth Environ. Sci.
1413 012062
View the article online for updates and enhancements.
You may also like
Terahertz imaging system with resonant
tunneling diodes
Tomoyuki Miyamoto, Atsushi Yamaguchi
and Toshikazu Mukai
-
Application of 3-omega method for thin-
film heat flux gauge calibration
Shawn Siroka, Brian M Foley, Reid A
Berdanier et al.
-
Real-time measurement of isometric peak
torque and rate of torque development
using a novel strength testing device: a
validity and reliability study
Ty B Palmer, Jarrod Blinch, Ahalee C
Farrow et al.
-
This content was downloaded from IP address 213.188.89.217 on 02/08/2025 at 23:59
Content from this work may be used under the terms of the Creative Commons Attribution 4.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd
8th International Conference on Agriculture, Environment, and Food Security
IOP Conf. Series: Earth and Environmental Science 1413 (2024) 012062
IOP Publishing
doi:10.1088/1755-1315/1413/1/012062
1
The preference mapping and the drivers of liking for ready-to-
drink tea beverages
A Tenadi and E Ervina*
Food Technology Department, Faculty of Engineering, Bina Nusantara University,
Jakarta, 11480, Indonesia
E-mail: *ervina002@binus.ac.id
Abstract. This study aims to investigate the preference mapping and drivers of liking for ready-
to-drink tea (RTD) tea beverages. The RTD tea samples were selected based on the type (black,
green, oolong) and different sugar additions (sweetened, unsweetened, less sweet). In addition,
various flavored (jasmine, milk, fruity) teas were also included. A total of 12 RTD tea samples
were evaluated using descriptive analysis by 14 trained panelists. In addition, the preferences of
the RTD teas were investigated by 131 participants (mean age 24.0 ± 9.2, 45% men, 55%
women). The results show that the sensory profiles of RTD tea were very diverse based on the
ingredients such as type of tea, flavors, and sweetness levels. The acceptability indicated that
sweetened and flavored RTD teas have a higher liking (p< 0.05) compared to unsweetened and
plain samples. The preference mapping shows that the overall liking for RTD tea was associated
with sweet taste, sweet aroma, and sweet aftertaste while sensorial attributes of bitter taste, bitter
aroma, astringent, burnt aroma, bitter aftertaste, and leafy aroma may influence consumers
disliking. This study identifies factors that drive consumer preferences for RTD tea and provides
insight for the development of RTD tea by maximizing sensorial properties.
1. Introduction
Tea (Camellia Sinesis) is an important agricultural crop and has been planted since ancient time [1]. The
plant and the drinking tea habit is believed originated from China. Tea was disseminated for the first
time during the dynasty period (420-489) via the Silk Road to Western countries [1]. Nowadays, tea is
the most popular drink after water, and drinking tea has become integrated into culture, the tea time
habits were brought through the UK colonization to their colonized territories in India, South Africa,
and around the world, thus making tea a famous drink worldwide [1, 2]. The global tea market was
valued at nearly $200 billion in 2020 and is expected to rise to over $318 billion by 2025 [1] with
numerous ready-to-drink (RTD) tea beverages currently available in the market [3]. From this number,
black tea accounted for almost 90% in Western countries [1] followed by green tea. RTD tea beverages
were dominated in the market due to the fast-changing lifestyle that adopted “ready-to-go” eating. RTD
tea is a good alternative for consumers seeking refreshing products without sacrificing taste and time
[3, 4].
Tea has been reported to possess different bioactive components to promote health [5, 6]. According
to the previous study [7] tea consumption has been shown to have preventive effects on cardiovascular
and metabolic diseases such as atherosclerosis and coronary heart disease. In addition, tea also possesses
significant antioxidative, anti-inflammatory, anti-carcinogenic, cholesterol-lowering and
neuroprotective [6]. The numerous health benefits from tea consumption become one of the motives to
8th International Conference on Agriculture, Environment, and Food Security
IOP Conf. Series: Earth and Environmental Science 1413 (2024) 012062
IOP Publishing
doi:10.1088/1755-1315/1413/1/012062
2
drink tea. Aside from health benefits, the sensory properties of tea such as taste, aromas, mouthfeel, and
astringent levels were also reported to determine the choice of tea consumption [8]. Sensory attributes
perceived through gustatory and olfactory perception become a major determinant factor for consumers'
acceptability of tea products [9].
In the market, RTD tea can be segmented as liquid RTD, concentrated syrup, and premix (powdered)
tea, and among these segments, liquid RTD tea is the most consumed and has a steady growth. The
objective of this study is to investigate the driver of liking for RTD tea based on its sensory profiles. The
different RTD tea based on type and flavors were involved in this research and there was no study has
investigated the preferences for RTD tea products involving different RTD tea types (green, black,
jasmine), sweet options (sweetened, unsweetened, less sweet), and flavors (floral, fruity, milk)
previously. This study aligned with the sustainable development goals (SDGs) related to health and well-
being.
2. Material and method
2.1 RTD tea beverages sample and selection
The samples were selected based on a market survey of the RTD teas that are popular and available in
the market. A total of 12 RTD teas were selected and evaluated in this study All the samples were
purchased from local supermarkets and were considered as popular and recognized brands in Indonesia.
Some of the samples were internationally recognized as was listed in a previous study [4]. These samples
consisted of green tea, black tea, oolong tea, flavored tea (jasmine), black tea, and milk tea. In addition,
green tea, oolong tea, and flavored tea (jasmine) were presented in different sweetness options
(unsweetened, less sweet, sweetened) while the milk tea had two samples of milk and yogurt tea. The
complete RTD samples including the ingredients list are presented in Table 1.
Table 1. RTD samples and ingredients list.
Type of
tea
Sweetness option
Code
Ingredients
Green tea
Sweetened
SGT
Water, green tea leaves, synthetic green tea jasmine flavor
Unsweetened
UGT
Water, green tea, sodium bicarbonate (acidity regulator)
Flavored (honey)
FGT
Water, sugar, green tea leaves, honey, synthetic flavor honey
Oolong
Sweetened
SOT
Water, sugar, oolong tea leaves, synthetic oolong tea flavor,
sodium ascorbic, emulsifier (plant-based)
Unsweetened
UOT
Water, oolong tea leaves, ascorbic acid, synthetic flavor of
oolong
Flavored
tea
(jasmine)
Sweetened
SJT
Water, sugar, green tea leaves, ascorbic acid, sodium
bicarbonate, synthetic flavor
Less sweet
LJT
Water, sugar, black tea leaves, jasmine petals, stabilizer
Unsweetened
UJT
Water, green tea jasmine leaves, ascorbic acid, sodium
bicarbonate
Black tea
Flavored (fruit)
FBT
Water, sugar, black tea leaves, citric acid, apple concentrate,
blackcurrant concentrate, ascorbic acid
Carbonated (fruit)
CBT
Water, sugar, carbonated, black tea, ascorbic acid, sodium
citrate, lemon concentrate, sodium benzoate, synthetic flavor of
mixed fruit, ascorbic acid
Milk tea
Milk tea
MT
Water, sugar, tea leaves, powder milk, skimmed milk, non-dairy
creamer,
Yogurt tea
YT
Water, sugar, extract tea, powdered yogurt, acidity regulator,
synthetic yogurt flavor
/ 10
End of Document
337

You May Also Like

FAQs

What types of ready-to-drink tea were evaluated in the study?
The study evaluated a range of ready-to-drink (RTD) teas, including black, green, and oolong varieties. Each type was assessed for different sweetness levels, such as sweetened, unsweetened, and less sweet options. Additionally, flavored teas like jasmine and fruit-infused varieties were included to understand how flavor influences consumer preferences. This comprehensive selection allows for a detailed analysis of how various tea types impact overall consumer liking.
How does sweetness affect consumer preferences for RTD tea?
The research indicates that sweetness is a significant driver of liking for ready-to-drink tea beverages. Sweetened and flavored teas received higher acceptability scores compared to unsweetened options. Consumers showed a strong preference for sweet taste and sweet aftertaste, which were closely associated with overall liking. This suggests that manufacturers should focus on enhancing sweetness and flavor profiles to align with consumer expectations.
What methodology was used to assess the sensory attributes of RTD tea?
The study employed Quantitative Descriptive Analysis (QDA) with a trained panel of 14 evaluators to assess sensory attributes of the RTD tea samples. Panelists evaluated various characteristics, including taste, aroma, and mouthfeel, based on a lexicon developed from previous studies. The results were analyzed using Principal Component Analysis (PCA) to map sensory attributes and consumer preferences. This rigorous methodology ensures reliable data on how sensory profiles impact consumer acceptability.
What insights does the study provide for beverage manufacturers?
The findings of this study offer valuable insights for beverage manufacturers looking to enhance their ready-to-drink tea products. By understanding the sensory attributes that drive consumer preferences, manufacturers can focus on optimizing sweetness and flavor profiles. Additionally, the research highlights the importance of avoiding undesirable attributes like bitterness and astringency, which can negatively impact consumer acceptance. These insights can guide product development strategies to better meet consumer demands.
Who conducted the research on RTD tea preferences?
The research was conducted by A. Tenadi and E. Ervina from the Food Technology Department at Bina Nusantara University in Jakarta, Indonesia. Their study aims to explore the sensory profiles and consumer preferences for ready-to-drink tea beverages. By analyzing various tea types and flavors, the authors contribute to the understanding of how sensory attributes influence consumer liking, providing a foundation for future research and product development in the beverage industry.

Related