普洱茶与茯砖茶风味轮的构建及应用

doi:10.13305/j.cnki.jts.2023.05.008

茶叶科学 ›› 2023, Vol. 43 ›› Issue (5): 631-644.doi: 10.13305/j.cnki.jts.2023.05.008

普洱茶与茯砖茶风味轮的构建及应用

陈国和^1,2, 胡腾飞^1,2, 谢贺^1,2, 符文杰^1,2, 翟玉珂^1,2, 鲍肃都^1,2, 安勤^1,2, 王超^1,2, 王韺姿^1,2,3, 刘仲华^1,2,3,*, 黄建安^1,2,3,*

1.湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
2.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3.湖南省植物功能成分利用协同创新中心,湖南长沙 410128

收稿日期:2023-07-17 修回日期:2023-08-27 出版日期:2023-10-15 发布日期:2023-11-06
通讯作者: *larkin-liu@163.com;jian7513@sina.com
作者简介:陈国和,男,硕士研究生,主要从事茶叶深加工研究。
基金资助:
国家自然科学基金（32272773、32102004）、国家现代茶叶产业技术体系（CARS-19）、湖南省自然科学基金（2023JJ40319）、世界大叶茶技术创新中心建设与成果产业化（202102AE090038）、科技人才与平台计划（院士专家工作站）（202104AC100001-B01）

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,*

1. The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
2. National Engineering Research Center for the Utilization of Plant Functional Ingredients, Changsha 410128, China;
3. Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province, Changsha 410128, China

Received:2023-07-17 Revised:2023-08-27 Online:2023-10-15 Published:2023-11-06

摘要/Abstract

摘要： 风味轮是一种简单易懂的描述词系统,方便消费者交流普洱茶与茯砖茶的感官风味属性。通过建立感官审评小组,对普洱茶和茯砖茶的风味进行感官审评,从香气和滋味两个维度绘制了普洱茶和茯砖茶的风味轮。在此基础上,对23个典型感官描述词设置不同强度的参比样品,建立了普洱茶和茯砖茶感官定量描述词汇表。进一步运用M值法结合方差分析及多元统计学分析,筛选出能够较好描述普洱茶和茯砖茶的感官主要描述语,普洱茶中筛选出7个香气描述词（木香、甜香、药香、酵气、糯香、枣香和陈香）和5个滋味描述词（甜味、苦味、涩味、酸味和醇厚）;茯砖茶筛选出5个香气描述词（木香、甜香、药香、陈香和菌花香）和5个滋味描述词（甜味、苦味、涩味、酸味和醇厚）,这些描述词均可较好地评价普洱茶和茯砖茶样品的感官品质特征。研究结果对区分、评价普洱茶和茯砖茶感官风味特征及其产品的开发提供应用价值。

关键词: 茯砖茶, 普洱茶, 香气, 滋味, 风味轮, 感官定量描述分析

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

中图分类号:

S571.1

陈国和, 胡腾飞, 谢贺, 符文杰, 翟玉珂, 鲍肃都, 安勤, 王超, 王韺姿, 刘仲华, 黄建安. 普洱茶与茯砖茶风味轮的构建及应用[J]. 茶叶科学, 2023, 43(5): 631-644. doi: 10.13305/j.cnki.jts.2023.05.008.

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. doi: 10.13305/j.cnki.jts.2023.05.008.

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普洱茶与茯砖茶风味轮的构建及应用

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

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