依据GB/T 16861—1997《感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词》和定量描述分析研究黄大茶的感官风味特征。由评价小组自由产生描述词,初步得到110个描述词,通过删除快感术语、定量术语、近义术语等,并结合M值法和相关性分析对描述词进行删减、合并,最终整理得到27个描述词汇,以嗅觉和味觉为一级术语,香气、风味、基本味道、口感为二级术语,27个具体描述词为三级术语,绘制出黄大茶的风味轮,并对18个典型风味属性描述词设置了定量参比样,最终建立含有不同强度参比样的黄大茶感官描述词汇表,从而实现了黄大茶定性和定量的感官评审。
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.
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