Consumer preference of food pairing tea: Sensory approach

Food pairing is a method for identifying the suitability of certain foods and drinks with each other. The current study aimed to investigate how many different food items can be combined tea as well characteristics these items. research was conducted by stages, including an online survey most popular companion products, focus group discussion, sensory tests using Check-All-That-Apply (CATA) method. respondents liked combination sweet biscuits. Approximately 30 consumer panelists tasted three kinds coconut biscuit together then determined preferred attributes combination. CATA results showed that consumers in ideal are buttery, creamy, savory, sandy, sweet. product pair closest “Biscuit B” (T-B), which increase sweetness, raise buttery creamy mouthfeel, decrease sandy texture.