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Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (4): 535-544.doi: 10.13305/j.cnki.jts.2021.04.007

• Research Paper • Previous Articles     Next Articles

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

DAI Qianying1, YE Yingjun1, AN Qi1, ZHENG Fangling1, XIAO Mingji1, XIAO Mengxuan1, WANG Huiqiang1, ZHANG Haiwei2,*   

  1. 1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China;
    2. Anhui Engineering Laboratory for Agro-products Processing, Hefei 230036, China
  • Received:2021-03-25 Revised:2021-05-19 Online:2021-08-15 Published:2021-08-12

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: