藤茶感官特征定量描述分析与风味轮构建

The quantitative analysis of the sensory characteristics of vine tea and the construction of flavor wheel

采用感官定量描述分析法研究藤茶的感官风味特征,并绘制藤茶风味轮。研究结果表明,经培训的评茶小组确定了藤茶的5个外形描述词、5个汤色描述词、7个香气描述词、10个滋味描述词及其定义,之后通过方差分析(P<0.05)结合主成分分析(贡献率>80%),确定所列的27个藤茶感官描述词均可较好评价藤茶样品的感官品质,结合聚类分析进一步得出胶质感、鲜黄、草香、木香、槟榔香、花香、甘甜、回甘、清爽、刺喉感、粗钝感及生津是区分藤茶品质的主要感官特征属性,同时绘制出直观反映藤茶感官特征的风味轮。该研究为了解藤茶的风味品质及开发应用提供参考。

The sensory flavor profiles of vine tea(Ampelopsis grossedentata)were evaluated by quantitative descriptive analysis,and the flavor wheel was drawn.Lexicon for sensory evaluation of vine tea included five shape descriptors,five liquor color descriptors,seven aroma descriptors,and ten taste descriptors were developed and their definitions were determined.Then the 27 sensory descriptors listed could be used to evaluate the sensory quality of vine tea samples via ANOVA(P<0.05)and principal component analysis(contribution rate>80%).Combined with cluster analysis,it was further concluded that gum texture,forsythia,grass aroma,wood aroma,betel nut aroma,flowery aroma,sweet,sweet aftertaste,clear and brisk,stab throat feeling,blunt feeling,and Shengjin were the main sensory characteristics to distinguish the quality of vine tea.The results of this study is helpful to understand the sensory quality and provide a reference for the exploitation and utilization of vine tea.