茯砖茶感官特征定量描述与风味轮构建

Sensory Characteristics of Fu Brick Tea by Quantitative Descriptive Analysis and Construction of Flavor Wheel

摘要:

为探究茯砖茶的风味感官特征，采用感官特征定量描述分析（quantitative descriptive analysis，QDA）法对茯砖茶进行了研究。构建了茯砖茶风味轮，其中香气和滋味分为20个类别，共37个描述词。对16个重要的描述词设置了不同强度的定量参比样，建立了茯砖茶感官特征定量描述词汇表。运用M值法及方差分析结合多元统计分析等方法，筛选出主要的感官特征描述词，香气描述词包括陈香、木香、花香、甜香、烟香、酵气6个，滋味描述词包括醇正、苦、涩、甜、酸5个。使用这些描述词对茯砖茶进行感官特征定量描述分析，可以用于概括茯砖茶基本感官特征，能较好地区分茯砖茶样品间的风味感官特征差异。

Abstract:

To investigate the flavor sensory characteristics of Fu brick tea, a quantitative descriptive analysis (QDA) was used to study it. The flavor wheel of Fu brick tea was constructed with 20 categories for aroma and taste, comprising a total of 37 descriptors. Different intensities of quantitative reference samples were established for 16 typical descriptors, and the vocabulary for quantitatively describing the sensory characteristics of Fu brick tea was established. The main sensory characteristic descriptors were selected by M value and variance analysis combined with multivariate statistical analysis including six aroma descriptors, i.e., stale, woody, floral, sweet, smoky and fermented, and five taste descriptors, i.e., mellow and normal, bitter, astringent, sweet and sour. The sensory quantitative description of Fu brick tea using the selected descriptors can be used to summarize the basic sensory characteristics of Fu brick tea and effectively differentiate the differences of flavor sensory characteristics among them.