黄大茶感官特征定量描述与风味轮构建

doi:10.13305/j.cnki.jts.2021.04.007

Abstract

Abstract: Based on GB/T 16861—1997 and quantitative descriptive analysis, the sensory flavor characteristics of yellow large leaf tea were studied. Generating by panelists freely, the initial 110 attributes were collected. After deleting of the synonymous, vague and adverb qualifiers attributes, combining with M-value and correlation analysis method, 27 attributes were ultimately obtained. The flavor wheel of yellow large leaf tea was drawn with the first-level terms of smell and taste, the second-level terms of aroma, flavor, basic taste and mouthfeel, and 27 attributes as the third-level terms, quantitative reference samples were set for 18 typical flavor attributes, and finally the sensory description vocabulary of yellow large leaf tea with different strength reference materials was established, thus realizing the qualitative and quantitative sensory evaluation of yellow large leaf tea.

Key words: yellow large leaf tea, lexicon, sensory wheel, quantitative descriptive analysis, sensory characteristics

CLC Number:

S571
TS272.7

DAI Qianying, YE Yingjun, AN Qi, ZHENG Fangling, XIAO Mingji, XIAO Mengxuan, WANG Huiqiang, ZHANG Haiwei. Sensory Characteristics of Yellow Large Leaf Tea by Quantitative Descriptive Analysis and Construction of Flavor Wheel[J]. Journal of Tea Science, 2021, 41(4): 535-544.

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Sensory Characteristics of Yellow Large Leaf Tea by Quantitative Descriptive Analysis and Construction of Flavor Wheel

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