2026-10-19T01:36:06Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/request

oai:ebyu-rdlopen.rawdatalibrary.net:ebyu/171852026-10-18T20:49:22Zopenairedrivercom_ebyu_10000col_ebyu_10001

Impact of Teapot Material and Geographical Origin on Consumer Acceptability of Turkish Black TeaVAROL, EmreAğca, RabiaGıda Bilimi ve TeknolojisiThis study examined how teapot material (stainless steel, copper, porcelain) and geographical origin (Artvin, Rize, Giresun, Trabzon) affect the sensory attributes and consumer acceptability of Turkish black tea. Sixty naive panellists evaluated tea brewed from Çaykur leaves using standardized protocols. Sensory analysis included colour, brightness, clarity astringency aroma intensity, taste, odour, bitterness and overall acceptability on a 9-point hedonic scale. Results showed that the teapot material, porcelain, produced teas with superior clarity, taste, and overall acceptability compared to those made from stainless steel and copper, significantly influencing key sensory properties. The highest scores were achieved with Artvin-origin tea brewed in porcelain, despite most participants traditionally preferring Rize tea. Principal component analysis indicated that aroma intensity and taste were the primary sensory attributes associated with overall acceptability. The findings suggest that, under standardized brewing conditions, teapot material may exert a stronger influence than geographical origin on tea perception, offering practical insights for improving tea quality and consumer experience.2026Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/17185https://doi.org/10.24925/turjaf.v14i4.1106-1114.8555trTürk Tarım - Gıda Bilim ve Teknoloji dergisiinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/17185