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April 1, 2026Frontiers in Life Sciences and Related Technologies0 citationsOpen Access

Development Of Functional Cold Tea With Cornelian Cherry: Sensory And Consumer Acceptance

Development of functional cold tea with the addition of lyophilized cornelian cherry (Cornus mas L.): Sensory evaluation and consumer acceptance

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Authors

DBDolunay BahçekapılıEUEfe Kaan UluTKTuğçe Özlü Karahan

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Overview

Evaluates consumer acceptance of functional cold tea with cornelian cherry, highlighting sensory preferences and health perceptions.

Key Points

  • The aim is to create a functional cold tea using cornelian cherry and assess its acceptance among consumers through sensory evaluations.
  • Developed three different recipes for functional cold tea with cornelian cherry.
  • Conducted sensory evaluation with 109 volunteers in Istanbul.
  • Collected data on consumer knowledge and preferences regarding functional foods.
  • Sample 202 was the most preferred tea with a preference rate of 49.5%.
  • Participants showed a significant correlation between taste, aroma, and overall liking.
  • The flavonoid content of Sample 202 was 174±8 µg QE/g, and total antioxidant capacity was 2903±37 µg AAE/g.

Cite This Study

Bahçekapılı et al. (2026) studied this question.

synapsesocial.com/papers/69ccb6b416edfba7beb886a1https://doi.org/10.51753/flsrt.1760104
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