78 samples of different grades（including top famous tea and special famous tea in Zhejiang province）were collected in this research. Through the sensory evaluation, an obvious flavor changes between different grades were found. While processing the data of chemical compounds in different grade samples with discriminant analysis, a well judgment can be shown, which is essentially in agreement with the sensory evaluation result. The quantity of samples with different aroma and taste types was counted, and then the characteristics of each tea were summarized. Flavor wheels were drawn after the analysis and reconstitution of the flavor types.
ZHANG Yingbin
,
JIN Shouzhen
,
WANG Guoqing
,
YU Liangzi
,
ZHOU Sujuan
,
LIU Xin
,
LU Chengyin
. Flavor Analysis and Flavor Wheel Establishment of Ten Top Famous Tea in Zhejiang Province[J]. Journal of Tea Science, 2015
, 35(3)
: 225
-232
.
DOI: 10.13305/j.cnki.jts.2015.03.004
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