{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T21:01:16Z","timestamp":1793480476242,"version":"4.5.0"},"reference-count":38,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,1,18]],"date-time":"2020-01-18T00:00:00Z","timestamp":1579305600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>For hundreds of years, Taiwan has been famous for its various specialty teas. The sensory features of these teas have been well specialized and standardized through sensory evaluations performed by tea experts in yearly competitions throughout history. However, the question arises of whether young Taiwanese consumers, whose dietary behaviors have become Westernized, agree with the conventional sensory standards and association\/postprandial concepts in the traditional tea market of Taiwan. To study young Taiwanese consumers\u2019 ideas towards traditional specialty teas, this research recruited 109 respondents, younger than the age of 30, to taste seven Taiwanese specialty tea infusions of various degrees of fermentation, and their opinions were gathered by questionnaires composed of check-all-that-apply (CATA) questions and hedonic scales. Through statistical analyses, we found that several tea sensory attributes which were emphasized in experts\u2019 descriptive sensory evaluations were not appreciated by the young Taiwanese people. Instead, tea aroma and late sweetness\/palatable\/smooth\/refreshing mouthfeels were the most important sensory attributes contributing to their tea preference. Overall, there would generally be no problem in serving young Taiwanese consumers lightly-fermented oolong teas that generate the highest digestive and lowest heartburn postprandial perceptions.<\/jats:p>","DOI":"10.3390\/foods9010100","type":"journal-article","created":{"date-parts":[[2020,1,21]],"date-time":"2020-01-21T03:04:43Z","timestamp":1579575883000},"page":"100","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers\u2019 Acceptance for Taiwanese Specialty Teas"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4713-0254","authenticated-orcid":false,"given":"Bo-Kang","family":"Liou","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Central Taiwan University of Science and Technology, No. 666, Buzih Rd., Beitun Dist., Taichung City 40601, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yih-Mon","family":"Jaw","sequence":"additional","affiliation":[{"name":"Department of Chinese Culinary Arts, National Kaohsiung University of Hospitality and Tourism, No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"George Chao-Chi","family":"Chuang","sequence":"additional","affiliation":[{"name":"Department of Food Science, China University of Science and Technology, No. 245, Academia Rd. Sec. 3, Nangang Dist., Taipei City 115, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Newton N. J.","family":"Yau","sequence":"additional","affiliation":[{"name":"Sinew Consulting Group Ltd., No. 26, Ln. 25, Shipin Rd., East Dist., Hsinchu City 300, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhen-Yu","family":"Zhuang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Central Taiwan University of Science and Technology, No. 666, Buzih Rd., Beitun Dist., Taichung City 40601, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5106-5865","authenticated-orcid":false,"given":"Li-Fei","family":"Wang","sequence":"additional","affiliation":[{"name":"Hospitality and Tourism Research Center, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City 81271, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,1,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2019.01.174","article-title":"Tea aroma formation from six model manufacturing process","volume":"285","author":"Feng","year":"2019","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.fbio.2019.03.009","article-title":"The impact of oolong and black tea polyphenols on human health","volume":"29","author":"Zhang","year":"2019","journal-title":"Food Biosci."},{"key":"ref_3","unstructured":"Teapedia (The Tea Encyclopedia) (2019, May 08). 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