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The aim of this research is to explore whether there is a relationship between sensory branding and brand awareness and blind taste. A questionnaire and an experiment were used together on 101 volunteers who were familiar with tea brands in the University of Düzce, Turkey. The questionnaire was applied to the participants to measure their sensory branding and brand awareness perceptions. In addition, for the blind taste test, the experiment was conducted. Frequency, Spearman’s Rank Correlation, Cochran Q, McNemar, Mann Whitney U Test, and Logistic Regression tests were used to test the hypotheses. According to the results of the analysis, there were low and moderate relationships between sensory branding and brand awareness in tea brands. In addition, according to the results of the Cochran Q and McNemar tests, there was a difference between the tea brands based on the participants’ blind taste test responses. Moreover, it was determined that the sensory brand perception of the participants did not differ according to the blind taste test results. Similarly, the findings of the blind taste test revealed that the participants’ brand awareness perceptions did not differ. Furthermore, according to the logistic regression analysis findings, sensory branding and brand awareness did not have any effect on the blind taste test. According to the findings of this research, even though the product contents were same, brand studies created awareness in the consumer.

The aim of this research is to explore whether there is a relationship between sensory branding and brand awareness and blind taste. A questionnaire and an experiment were used together on 101 volunteers who were familiar with tea brands in the University of Düzce, Turkey. The questionnaire was applied to the participants to measure their sensory branding and brand awareness perceptions. In addition, for the blind taste test, the experiment was conducted. Frequency, Spearman's Rank Correlation, Cochran Q, McNemar, Mann Whitney U Test, and Logistic Regression tests were used to test the hypotheses. According to the results of the analysis, there were low and moderate relationships between sensory branding and brand awareness in tea brands. In addition, according to the results of the Cochran Q and McNemar tests, there was a difference between the tea brands based on the participants' blind taste test responses. Moreover, it was determined that the sensory brand perception of the participants did not differ according to the blind taste test results. Similarly, the findings of the blind taste test revealed that the participants' brand awareness perceptions did not differ. Furthermore, according to the logistic regression analysis findings, sensory branding and brand awareness did not have any effect on the blind taste test. According to the findings of this research, even though the product contents were same, brand studies created awareness in the consumer. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the antioxidant capacity in fresh Lemongrass (LGF), dried Lemongrass (LGD), processed teabags; Lipton black tea (LBT), Super black tea (SBT), Lipton green Tea(LGT) and Zesta green tea (ZGT) and the impact of time and temperature on them. The total phenol and flavonoid contents were determined by Folin Ciocalteu and aluminum chloride techniques respectively. The antioxidant capacity was determined by ABTS and DPPH assays. The effect of temperature regulation and the leach time duration of the various teas were also determined. ZGT recorded the highest antioxidant capacity of 47% and 56% for both DPPH and ABTS respectively for methanol extracts. SBT had the highest phenol content (74.99 mgGAE/100 ml) and LBT had the highest flavonoid (102.40 mgCE/100 ml). The antioxidant capacities for the different temperature regulations for all the samples ranged from 4% to 99% and 8% to 85% for ABTS and DPPH respectively. A similar trend of 2% to 87% and 3% to 66% was also seen for the time regulations for ABTS and DPPH respectively. There was a significant difference in antioxidant capacity between the tea samples for leach time regulation; however, there was no significant difference for the temperature regulations.In conclusion, the antioxidant capacity, total phenol and total flavonoid content of the tea infusion were impacted by variations in duration of extraction and temperature of exposure. The extraction time at 5 min recorded the highest antioxidant capacity for temperature regulation for most of the tea infusions between 25 and 80°C. In respect of the samples, SBT had the highest TPC and TFC whiles Camellia sinensis showed higher antioxidant activity over Lemongrass. Further research on the effect of time and temperature on local tea brands is warranted to ensure that appropriate choices are made towards the consumption of tea to boost wellness.

In the present study, 15 different commercial tea brands sold in Khyber Pakhtunkhwa were collected from the markets. The samples were analyzed for the concentrations of ten selected heavy metals. The metal concentration showed a random distribution in all samples. The mean concentration of Cd, Cu, Mn, Pb, Zn, and Fe was found in the range of 0.029–0.094 mg kg−1, 7.11–12.30 mg kg−1, 20.73–24.17 mg kg−1, 0.159–0.824 mg kg−1, 1.136–2.938 mg kg−1, and 0.670–118.30 mg kg−1 respectively. Co, Cr, Ni, and Sb were found below the detection limit of the instrument. Cu and Mn were found to be the abundant metals with a high concentration in the collected samples. The estimated daily intake (EDI), target hazard quotients (THQs), and hazard index (HI) were used for the assessment of health risks associated with the intake of metals. The metal transfer rates to tea infusion were reported from previous studies. Except for Cu, the EDI values of all the elements were found to be lower than the RfD values. The corresponding HI values of metals, in the different tea brands, were found to be below 1 suggesting that the consumption of mature tea infusions in the studied area could cause no carcinogenic risk. The principle cluster analysis (PCA) was used to reduce the number of variables to a new set which extracted three factors. For the assessment of health risks associated with dietary metal exposure, constant determination of heavy metals in all food is necessary. The present study provides valuable information to the general public about the consumption of tea infusions. [ABSTRACT FROM AUTHOR]

Six brands of tea comprising two locally processed teas, two imported teas, one unprocessed tea and one herbal tea (coded as LIT, AKT, AHT, GET, UNT and HBT, respectively) were obtained and analysed for their heavy metal concentrations. The tea samples were coded to conceal the original source. The analysed metals were zinc (Zn), lead (Pb), cadmium (Cd) and iron (Fe), and the results were compared with both World Health Organization (WHO) and European Union (EU) standards. The obtained concentrations of Zn, Pb, Cd and Fe were 2.322-3.460 mg l-1, 0.03-0.266 mg l-1, 0.025- 0.042 mg l-1 and 0.15-0.876 mg l-1, respectively. Generally, the levels of metal content in all brands were comparable with the values set by both the WHO and EU except for Fe and Pb, where the concentrations were slightly higher in some samples. The variations in heavy metal concentrations of the tea brands were attributed to geographical changes, seasonal changes and chemical characteristics of the growing regions. [ABSTRACT FROM AUTHOR]