红茶香气特征定量描述分析和红茶香气风味轮的构建

Quantitative Description Analysis of Black Tea Aroma Characteristics and Construction of Black Tea Aroma Flavor Wheel

采用基元语素提取的方法,结合感官审评与《茶叶审评术语》对红茶香气的主要基元语素进行提炼,得到与红茶相关的基元语素共39个,其中与香气类型相关描述词的共计32个,与香气浓度相关描述词的共7个。本研究对不同产地不同等级的共计60个红茶样品的香气特点进行感官描述分析,对描述词进行分类,通过方差分析、聚类分析和主成分分析,确定轮廓描述词可以对红茶的香气特征进行区分,基于此绘制了红茶香气风味轮,为红茶基本描述分析及红茶质量审评提供参考。

Using the method of primitive morpheme extraction,combined with sensory review and“Tea Review Terminology”,the main primitive morpheromes of black tea aroma were refined,and a total of 39 primitive morphemes related to black tea were obtained,of which a total of 32 descriptors related to aroma types and 7 descriptors related to aroma concentration were obtained.In this study,a total of 60 black tea samples of different grades from different regions were analyzed for sensory description of aroma characteristics,and descriptors were classified.Through variance analysis,cluster analysis and principal component analysis,contour descriptors were determined to distinguish the aroma characteristics of black tea.Based on this,the black tea aroma flavor wheel was drawn.The black tea aroma flavor wheel provides a reference for the basic description analysis of black tea and the evaluation of black tea quality.