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

DAI Qianying; YE Yingjun; AN Qi; ZHENG Fangling; XIAO Mingji; XIAO Mengxuan; WANG Huiqiang; ZHANG Haiwei

doi:10.13305/j.cnki.jts.2021.04.007

PDF(1993 KB)

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

Research Paper

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 Haiwei^2,*

Author information +

History +

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

lexicon / quantitative descriptive analysis / sensory characteristics / sensory wheel / yellow large leaf tea

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

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 https://doi.org/10.13305/j.cnki.jts.2021.04.007

References

[1] Xu N, Chu J, Wang M, et al.Large yellow tea attenuates macrophage-related chronic inflammation and metabolic syndrome in high-fat diet treated mice[J]. Journal of Agricultural & Food Chemistry, 2018, 66(15): 3823-3832.
[2] 范方媛, 杨晓蕾, 龚淑英, 等. 闷黄工艺因子对黄茶品质及滋味化学组分的影响研究[J]. 茶叶科学, 2019, 39(1): 63-73.
Fan F Y, Yang X L, Gong S Y, et al.The effect of technological factors on yellow tea quality and taste-chemical constituents in the yellowing process[J]. Journal of Tea Science, 2019, 39(1): 63-73.
[3] Teng Y, Li D X, Guruvaiah P, et al.Dietary supplement of large yellow tea ameliorates metabolic syndrome and attenuates hepatic steatosis in db/db mice[J]. Nutrients, 2018, 10(1): 75. doi: 10.3390/nu10010075.
[4] 张颖彬, 刘栩, 鲁成银. 中国茶叶感官审评术语基元语素研究与风味轮构建[J]. 茶叶科学, 2019, 39(4): 474-483.
Zhang Y B, Liu X, Lu C Y.Study on primitive morpheme in sensory terminology and flavor wheel construction of Chinese tea[J]. Journal of Tea Science, 2019, 39(4): 474-483.
[5] Spencer M, Sage E, Velez M, et al.Using single free sorting and multivariate exploratory methods to design a new coffee taster's flavor wheel[J]. Journal of Food Science, 2016, 81(12): S2997-S3005.
[6] 何鲁南, 李果, 杨立云, 等. 电子鼻技术与感官审评对凤庆滇红茶香气的相关性分析[J]. 茶叶通讯, 2020, 47(2): 237-247.
He L N, Li G, Yang L Y, et al.Correlation analysis between electronic nose technology and sensory evaluation on the aroma of Fengqing black tea[J]. Journal of Tea Communication, 2020, 47(2): 237-247.
[7] 李静. 定量描述分析结合消费者喜好测试在桃味茶饮料感官评定中的应用研究[J]. 饮料工业, 2020, 23(6): 26-30.
Li J.Study on the application of quantitative descriptive analysis and consumer preference test in sensory evaluation of peach-flavored tea beverages[J]. Beverage Industry, 2020, 23(6): 26-30.
[8] 常美茁. 茶香气电子鼻系统中气敏传感器阵列筛选方法研究[D]. 杭州: 浙江大学, 2019.
Chang M Z.Optimization method of gas sensor array for tea aroma based on electronic nose [D]. Hangzhou: Zhejiang University, 2019.
[9] 金孝芳, 罗正飞, 童华荣. 绿茶茶汤中主要滋味成分及滋味定量描述分析的研究[J]. 食品工业科技, 2012, 33(7): 343-346.
Jin X F, Luo Z F, Tong H R.Study on main taste compounds and quantitative descriptive analysis of taste in green tea infusion[J]. Science and Technology of Food Industry, 2012, 33(7): 343-346.
[10] Larssen W E, Monteleone E, Herslethm M.Sensory description of marine oils through development of a sensory wheel and vocabulary[J]. Food Research International, 2018, 106: 45-53.
[11] Lawless L J R, Hottenstein A, Ellingsworth J. The McCormick spice wheel: a systematic and visual approach to sensory lexicon development[J]. Journal of Sensory Studies, 2012, 27(1): 37-47.
[12] Koch I S, Muller M, Joubert E, et al.Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon[J]. Food Research International, 2012, 46(1): 217-228.
[13] Li H H, Luo L Y, Wang J, et al.Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion[J]. Food Research International, 2019, 120: 275-284.
[14] Lee J, Chambers D H.A lexicon for flavor descriptive analysis of green tea[J]. Journal of Sensory Studies, 2007, 22(3): 256-272.
[15] Lee S M, Chung S J, Lee O H, et al.Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea[J]. Journal of Sensory Studies, 2008, 23(4): 450-467.
[16] Liu J, Bredie W L P, Sherman E, et.al. Comparison of rapid descriptive sensory methodologies: free-choice profiling, flash profile and modified flash profile[J]. Food Research International, 2018, 106: 892-900.
[17] 赵镭, 刘文, 高永梅, 等. 感官分析标准中的标度技术进步[J]. 中国食品学报, 2011, 11(2): 173-176.
Zhao L, Liu W, Gao Y M, et al.Progress of scales technology in sensory analysis standards[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(2): 173-176.
[18] 徐淑臻, 黄伟, 陈荣荣. PanelCheck检测评价小组对乳酸菌饮料的感官评估能力[J]. 饮料工业, 2018, 21(2): 12-17.
Xu S Z, Huang W, Chen R R.PanelCheck evaluate panel sensory performance in lactobacillus beverage[J]. Beverage Industry, 2018, 21(2): 12-17.
[19] Tomic O, Luciano G, Nilsen A, et al.Analysing sensory panel performance in a proficiency test using the PanelCheck software[J]. European Food Research and Technology, 2010, 230(3): 497. doi: 10.1007/s00217-009-1185-y.
[20] Loso V, Gere A, Gyorey A, et al.Comparison of the performance of a trained and an untrained sensory panel on sweetcorn varieties with the panelcheck software[J]. APSTRACT: Applied Studies in Agribusiness and Commerce, 2012, 6(1/2): 77-84.
[21] 唐瑛蔓, 赵美玲, 黄雅慧, 等. 绿茶主要滋味特征与消费者偏好的关系[J]. 食品与发酵工业, 2020, 46(17): 242-246, 252.
Tang Y M, Zhao M L, Huang Y H, et al.Study on the relationship between the main taste characteristics of green tea and consumer preferences[J]. Food and Fermentation Industries, 2020, 46(17): 242-246, 252.
[22] 毛阿静. 焙火工艺对茶叶营养及风味特征成分的影响[D]. 合肥: 安徽农业大学, 2018.
Mao A J.Effects of roasting treatment on nutrition and flavor characteristics of tea [D]. Hefei: Anhui Agricultural University, 2018.