中国茶叶感官审评术语基元语素研究与风味轮构建

doi:10.13305/j.cnki.jts.20190530.001

茶叶科学 ›› 2019, Vol. 39 ›› Issue (4): 474-483.doi: 10.13305/j.cnki.jts.20190530.001

中国茶叶感官审评术语基元语素研究与风味轮构建

张颖彬^1,2, 刘栩³, 鲁成银^1,2,*

1. 农业农村部茶叶质量监督检验测试中心,浙江杭州 310008;
2. 中国农业科学院茶叶研究所,浙江杭州 310008;
3. 中国茶叶学会,浙江杭州 310008

收稿日期:2018-12-12 出版日期:2019-08-15 发布日期:2019-08-19
通讯作者: *lchy@tricaas.com
作者简介:张颖彬,女,助理研究员,从事茶叶感官品质评价与分析研究,Email：yanying7217@sina.com。
基金资助:
洞庭（山）碧螺春和普洱晒青茶分级实物标准样研制（2016YFF02018065）、中国农业科学院科技创新工程（CAAS-ASTIP-2018-TRICAAS）

Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea

ZHANG Yingbin^1,2, LIU Xu³, LU Chengyin^1,2,*

1. Tea Quality and Supervision Testing Center, Ministry of Agriculture, Tea Research Institute, Hangzhou 310008, China;
2. Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
3. China Tea Science Society, Hangzhou 310008, China

Received:2018-12-12 Online:2019-08-15 Published:2019-08-19

摘要/Abstract

摘要： 通过基元语素的提取、整理、分类和定义,设定组合术语的构词规则,是完善感官术语的关键工作。本文在GB/T 14487—2017《茶叶感官审评术语》基础上共提炼出137个基元语素,包括外形、叶底48个,色泽17个,香气46个,滋味13个,程度13个,并对这些基元语素进行了英文和日文释义。基于对基元语素术语构成及语义的分析,结合茶叶感官审评实际经验,绘制完成中国茶叶颜色轮、滋味轮、香气轮及风味轮。

关键词: 茶叶感官审评术语, 基元语素, 香气轮, 滋味轮, 中国茶叶风味轮

Abstract: The critical work of perfecting sensory terms is to further set the rules for the complex terms by extracting, classifying and defining primitive morphemes. Based on the standard GB/T 14487—2017 (Terms of tea sensory tests), a total of 137 primitive morphemes were extracted, including 48 appearance and brewed leaves terms, 17 color terms, 46 aroma terms, 13 flavor terms and 13 degree terms. These primitive morphemes were also defined in English and Japanese. Through the analysis of the composition and semantics of these terms, Chinese tea color wheel, taste wheel, aroma wheel and sensory attributes wheel were constructed depending on practical tea sensory evaluation experience.

Key words: tea sensory terminology, primitive morpheme, taste wheel, aroma wheel, Chinese tea flavor wheel

中图分类号:

TS272.7

张颖彬, 刘栩, 鲁成银. 中国茶叶感官审评术语基元语素研究与风味轮构建[J]. 茶叶科学, 2019, 39(4): 474-483. doi: 10.13305/j.cnki.jts.20190530.001.

ZHANG Yingbin, LIU Xu, LU Chengyin. Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea[J]. Journal of Tea Science, 2019, 39(4): 474-483. doi: 10.13305/j.cnki.jts.20190530.001.

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中国茶叶感官审评术语基元语素研究与风味轮构建

Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea

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