Influence of sweetness on the sensory-specific satiety and long-term acceptability of tea

Seo Jin Chung, Zata Vickers

Research output: Contribution to journalArticlepeer-review

33 Scopus citations


Our objectives were to investigate: (1) the effect of long-term exposure on acceptance of tea with two sucrose levels; (2) whether long-term consumption of tea at a specific sucrose level would shift the optimum sucrose level; and (3) whether sensory-specific satiety could serve as a rapid method for predicting the long-term acceptability of sweetened tea. This study had four parts: an initial taste test to determine the optimum and low levels of sucrose, a 6-week long-term acceptability test during which two groups of subjects consumed tea with the optimum and low sweetness levels, respectively, a second taste test, and a sensory-specific satiety test. Liking for the low sweet tea increased with repeated consumption, but this increase was not predicted by sensory-specific satiety. Liking, consumption and tiredness were complexly interrelated with each other and with measures of hunger and desire to consume the tea.

Original languageEnglish
Pages (from-to)256-264
Number of pages9
JournalFood Quality and Preference
Issue number2
StatePublished - Mar 2007

Bibliographical note

Funding Information:
This research was supported in part by the Minnesota Agricultural Experiment station and by the USDA National Research Initiative Competitive Grants Program. We thank Mariela Montoya for her technical help.


  • Consumer taste test
  • Exposure
  • Long-term acceptance test
  • Sensory-specific satiety
  • Tea


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