The quantitative analysis of the sensory characteristics of vine tea and the construction of flavor wheel
ZHANG Min1,2, YU Ji1,2, WANG Qiyan2, ZHANG Jincheng2, YOU Xiangtao1,2, YAO Maojun1,2, MA Chengjin1,2*
1(Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China) 2 (Institute of Tea Science, Jishou University, Jishou 416000, China)
Abstract: 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.
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2021, Vol. 47 
