Application of Ranking and Napping-UFP in the Development of Standard Yellow Tea Samples from Western Anhui Province

ZHANG Ying; QIU Tong; HAN Ziyi; AN Qi; ZHAO Xiaoyi; JIANG Qing; LI Luqing; NING Jingming; WAN Xiaochun; DAI Qianying

doi:10.13305/j.cnki.jts.2023.02.011

PDF(2394 KB)

Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (2) : 275-286. DOI: 10.13305/j.cnki.jts.2023.02.011

Research Paper

Application of Ranking and Napping-UFP in the Development of Standard Yellow Tea Samples from Western Anhui Province

ZHANG Ying^1,2, QIU Tong^1,2, HAN Ziyi¹, AN Qi^1,2, ZHAO Xiaoyi^1,2, JIANG Qing^1,2, LI Luqing^1,2, NING Jingming^1,2, WAN Xiaochun^1,2, DAI Qianying^1,2,*

Author information +

History +

Abstract

It is of great significance for the production and popularization of yellow tea with standard grade difference. In this paper, 9 yellow tea samples of 3 categories (yellow bud tea, small-leaf yellow tea, large-leaf yellow tea) from western Anhui province were selected. Then 80 consumers and 22 assessors were recruited to analyze these samples using ranking and Napping-UFP respectively. The results show that the 8 standard samples can be distinguished according to the appearance by ranking, except the super class and the first class of bud tea. In Napping-UFP, 22 assessors could distinguish different grades of samples by appearance. The categories (yellow bud tea, small-leaf yellow tea and large-leaf yellow tea) and the roasting degrees (light fire and sufficient fire) could be accurately distinguished based on their aroma or taste. At the same time, the assessors provided relatively rich descriptive terms (33 of appearance, 21 of aroma and 24 of taste), including "green", "yellow" and "fairly stalk" in the appearance attributes, "tend aroma", "sweet aroma" and "tobacco" in the aroma attributes, and "fresh" in the taste attributes. These terms could be used to accurately assess yellow tea from western Anhui province, which is conducive to consumers’ understanding and acceptance, as well as the market promotion of yellow tea from western Anhui province.

Key words

Napping-UFP / ranking / standard samples of yellow tea / yellow tea from western Anhui province

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

ZHANG Ying, QIU Tong, HAN Ziyi, AN Qi, ZHAO Xiaoyi, JIANG Qing, LI Luqing, NING Jingming, WAN Xiaochun, DAI Qianying. Application of Ranking and Napping-UFP in the Development of Standard Yellow Tea Samples from Western Anhui Province[J]. Journal of Tea Science. 2023, 43(2): 275-286 https://doi.org/10.13305/j.cnki.jts.2023.02.011

References

[1] 安徽农业大学茶树生物学与资源利用国家重点实验室. 皖西黄茶加工技术规程: DB34/T 2891—2017[S]. [出版地不详]: [出版者不详], 2017.
State Key Laboratory of Tea Plant Biology and Utilization. Technical Specification for Yellow tea Processing in Western Anhui Province: DB34/T 2891—2017 [S]. [s.n.]: [s.n.], 2017.
[2] 卫聿铭, 宁井铭, 张梁, 等. 黄茶功能性成分与健康功效研究进展[J]. 中国茶叶, 2021, 43(10): 46-54.
Wei Y M, Ning J M, Zhang L, et al.Research progress on functional components and health effects of yellow tea[J]. China Tea, 2021, 43(10): 46-54.
[3] Escudero-Gilete M L, Meléndez-Martínez A J, Heredia F J, et al. Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis[J]. Grasas Y Aceites, 2009, 60(4): 396-404.
[4] 吴吉玲, 黄一珍, 姜鹏飞, 等. 排序法在大西洋鲭鱼脱腥工艺筛选中的应用[J]. 食品研究与开发, 2020, 41(23): 73-79.
Wu J L, Huang Y Z, Jiang P F, et al.Applicatian of ranking test in screening of atlantic mackerel (Scomber scombrus) deodorization process[J]. Food Research and Development, 2020, 41(23): 73-79.
[5] Marques C, Correia E, Dinis L, et al.An overview of sensory characterization techniques: from classical descriptive analysis to the emergence of novel profiling methods[J]. Foods, 2022, 11(3): 255. doi: 10.3390/foods11030255.
[6] Penelope O, Sara C, Edwin P, et al.Comparison of quantitative descriptive analysis to the napping methodology with and without product training[J]. Journal of Sensory Studies, 2018, 33(3): e12331. doi: 10.1111/joss.12331.
[7] Jing L, Wender L P B, Emma S, 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.
[8] Lucía A, Leticia V, Luis D S, et al.Comparison of consumer-based methodologies for sensory characterization: case study with four sample sets of powdered drinks[J]. Food Quality and Preference, 2017, 56: 149-163.
[9] Pickup W, Bremer P, Peng M.Comparing conventional Descriptive Analysis and Napping(R)-UFP against physiochemical measurements: a case study using apples[J]. Journal of the Science of Food and Agriculture, 2018, 98(4): 1476-1484.
[10] 李元一, 邢可馨, 张葆春, 等. 基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究[J]. 食品与发酵工业, 2020, 46(14): 198-203.
Li Y Y, Xing K X, Zhang B C, et al.Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Food and Fermentation Industries, 2020, 46(14): 198-203.
[11] Jing L, Marlene S G, Rossella D M, et al.Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine[J]. Food Quality and Preference, 2016, 48: 41-49.
[12] Alanah B, Lydia H, Connor D R, et al.Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine[J]. Food Quality and Preference, 2020, 83: 103900. doi: 10.1016/j.foodqual.2020.103900.
[13] Helene H, Hildegarde H.A summary of projective mapping observations: the effect of replicates and shape, and individual performance measurements[J]. Food Quality and Preference, 2013, 28(1): 168-181.
[14] 田欣, 张会宁, 祁新春, 等. 快速感官分析技术在葡萄酒香气感官分析中的应用[J]. 食品与发酵工业, 2019, 45(21): 215-220.
Tian X, Zhang H N, Qi X C, et al.The application of rapid sensory profiling technique in wine aroma sensory analysis[J]. Food and Fermentation Industries, 2019, 45(21): 215-220.
[15] Young-Kyung K, Laureen J, Dominique V, et al.A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?[J]. Food Research International, 2013, 53(1): 534-542.
[16] Esmerino E A, Filho E R T, Carr B T, et al. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): a comparative case with Greek yogurt samples[J]. Food Research International, 2017, 99: 375-384.
[17] Pineau N, Girardi A, Lacoste G C, et al.Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment[J]. Food Research International, 2022, 158: 111467. doi: 10.1016/j.foodres.2022.111467.
[18] Morales J, Tomas-Vidal A, Phoco E, et al.An approach to the Spanish consumer's perception of the sensory quality of environmentally friendly seabass[J]. Foods, 2021, 10(11): 2694. doi: 10.3390/foods10112694.
[19] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶叶感官审评方法: GB/T 23776—2018[S]. 北京: 中国标准出版社, 2018.
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China. Methodology for sensory evaluation of tea: GB/T 23776—2018 [S]. Beijing: Standards Press of China, 2018.
[20] Christian D, Per B B, Wender L P B. Confidence ellipses: a variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation[J]. Food Quality and Preference, 2012, 26(2): 278-280.