Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea

ZHANG Yingbin; LIU Xu; LU Chengyin

doi:10.13305/j.cnki.jts.20190530.001

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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (4) : 474-483. DOI: 10.13305/j.cnki.jts.20190530.001

Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea

ZHANG Yingbin^1,2, LIU Xu³, LU Chengyin^1,2,*

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Abstract

The critical work of perfecting sensory terms is to further set the rules for the complex terms by extracting, classifying and defining primitive morphemes. Based on the standard GB/T 14487—2017 (Terms of tea sensory tests), a total of 137 primitive morphemes were extracted, including 48 appearance and brewed leaves terms, 17 color terms, 46 aroma terms, 13 flavor terms and 13 degree terms. These primitive morphemes were also defined in English and Japanese. Through the analysis of the composition and semantics of these terms, Chinese tea color wheel, taste wheel, aroma wheel and sensory attributes wheel were constructed depending on practical tea sensory evaluation experience.

Key words

aroma wheel / Chinese tea flavor wheel / primitive morpheme / taste wheel / tea sensory terminology

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ZHANG Yingbin, LIU Xu, LU Chengyin. Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea[J]. Journal of Tea Science. 2019, 39(4): 474-483 https://doi.org/10.13305/j.cnki.jts.20190530.001

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