Construction of Flavor Wheel and Quantitative Sensory Description Analysis of Pu'er Tea and Fu Brick Tea

CHEN Guohe; ZHAI Yuke; HU Tengfei; XIE He; BAO Sudou; AN Qin; WANG Yingzi; LIU Zhonghua; HUANG Jian'an; FU Wenjie; WANG Chao

doi:10.13305/j.cnki.jts.2023.05.008

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Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (5) : 631-644. DOI: 10.13305/j.cnki.jts.2023.05.008

Research Paper

Construction of Flavor Wheel and Quantitative Sensory Description Analysis of Pu'er Tea and Fu Brick Tea

CHEN Guohe^1,2, HU Tengfei^1,2, XIE He^1,2, FU Wenjie^1,2, ZHAI Yuke^1,2, BAO Sudou^1,2, AN Qin^1,2, WANG Chao^1,2, WANG Yingzi^1,2,3, LIU Zhonghua^1,2,3,*, HUANG Jian'an^1,2,3,*

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Abstract

Flavor wheel is a simple and easy method to understand descriptor system, which is convenient for consumers to communicate the sensory flavor attributes of Pu'er tea and Fu brick tea. In this study, by establishing a sensory evaluation team, sensory evaluation was conducted on the flavor of Pu'er tea and Fu brick tea, and the flavor wheels of Pu'er tea and Fu brick tea were drawn from two dimensions: aroma and taste. On this basis, a vocabulary for quantitative sensory description of Pu'er tea and Fu brick tea was established by setting reference samples with different intensities for 23 typical sensory descriptions. Furthermore, using the M-value method combined with analysis of variance and multivariate statistical analysis, the main sensory descriptors that can better describe Pu'er tea and Fu brick tea were selected. A total of 7 aroma descriptors (woody, sweet aroma, herbal, ferment, glutinous, jujube and aged) and 5 flavor descriptors (sweet taste, bitter, astringent, sour and mellow and thick) were selected for Pu'er tea, and 5 aroma descriptors (woody, sweet aroma, herbal, aged and fungal floral) and 5 flavor descriptors (sweet taste, bitter, astringent, sour and mellow and thick) were identified for Fu brick tea, and these descriptors can better evaluate the sensory quality characteristics of Pu'er tea and Fu brick tea samples. The results of this study provide application value for distinguishing and evaluating the sensory flavor characteristics of Pu'er tea and Fu brick tea, as well as in the development of their products.

Key words

aroma / flavor wheel / Fu brick tea / Pu'er tea / sensory quantitative descriptive analysis / taste

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CHEN Guohe, HU Tengfei, XIE He, FU Wenjie, ZHAI Yuke, BAO Sudou, AN Qin, WANG Chao, WANG Yingzi, LIU Zhonghua, HUANG Jian'an. Construction of Flavor Wheel and Quantitative Sensory Description Analysis of Pu'er Tea and Fu Brick Tea[J]. Journal of Tea Science. 2023, 43(5): 631-644 https://doi.org/10.13305/j.cnki.jts.2023.05.008

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