基于定量描述分析法和适合项勾选法的黄大茶香气感官特性及喜好度分析

doi:10.7506/spkx1002-6630-20210827-354

食品科学 ›› 2022, Vol. 43 ›› Issue (21): 23-33.doi: 10.7506/spkx1002-6630-20210827-354

• 基础研究 • 上一篇

基于定量描述分析法和适合项勾选法的黄大茶香气感官特性及喜好度分析

戴前颖，安琪，郑芳玲，肖梦暄，陈颖琦，张莹，邱桐

（安徽农业大学茶与食品科技学院，茶树生物学及资源利用国家重点实验室，安徽合肥 230036）

发布日期:2022-12-12
基金资助:
国家自然科学基金面上项目（31772057）

Analysis of Aroma Sensory Characteristics of and Preference for Large-Leaf Yellow Tea Using Quantitative Descriptive Analysis and Check-All-That-Apply

DAI Qianying, AN Qi, ZHENG Fangling, XIAO Mengxuan, CHEN Yingqi, ZHANG Ying, QIU Tong

(State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China)

Published:2022-12-12

摘要/Abstract

摘要： 本实验在传统茶叶感官审评方法的基础上，探讨定量描述分析法（quantitative descriptive analysis，QDA）和适合项勾选法（check-all-that-apply，CATA）评价黄大茶香气感官特性的应用可行性。QDA过程中10 名优选评价员自由使用描述词，根据几何平均值M筛选16 个描述词，建立具有不同强度参比样的黄大茶感官描述词汇表；CATA法通过问卷设计了18 个香气描述词、10 个情绪描述词，由招募的100 名消费者评价员对问卷词汇进行评判。结果表明，CATA法和QDA法均筛选出相似的感官描述词及香气感官特性：其中QDA法准确率高，能够准确区分香气强度差异；CATA法能够相对轻松、快速且低成本地从消费者中获取香气特征差异。此外，通过引入消费者喜好度检验明确了低焙火和高嫩度的黄大茶更受欢迎。本研究利用QDA法和CATA法明确了黄大茶的香气感官特性及消费者对黄大茶的喜好，可为黄大茶生产企业提供参考，有助于促进黄大茶消费市场繁荣。

关键词: 黄大茶；香气品质；定量描述分析；适合项勾选法；消费者喜好

Abstract: Based on the traditional tea sensory evaluation method, this study examined the feasibility of the application of quantitative descriptive analysis (QDA) and check-all-that-apply (CATA) in the evaluation of sensory aroma characteristics of large-leaf yellow tea. In the QDA, 10 selected panelists generated descriptors freely, and selected 16 descriptors according to the geometric mean value to established a sensory vocabulary for large-leaf yellow tea with reference samples of different intensities. A total of 18 aroma descriptors and 10 emotion descriptors were designed by CATA, and the vocabulary of the questionnaire was evaluated by 100 consumers recruited. The results showed that CATA and QDA could select similar sensory descriptors and aroma characteristics. QDA had higher accuracy and could distinguish the difference in aroma intensity. CATA was a relatively easy, fast and low-cost method for obtaining differences in aroma characteristics from consumers. In addition, consumer preference test results showed that low-roasting and high-tenderness large-leaf yellow tea was more popular with consumers. This study can provide a reference for large-leaf yellow tea manufacturers and help in making the large-leaf yellow tea consumption market flourish.

Key words: large-leaf yellow tea; aroma characteristics; quantitative descriptive analysis; check-all-that-apply; consumer preference

中图分类号:

TS272.5

戴前颖，安琪，郑芳玲，肖梦暄，陈颖琦，张莹，邱桐. 基于定量描述分析法和适合项勾选法的黄大茶香气感官特性及喜好度分析[J]. 食品科学, 2022, 43(21): 23-33.

DAI Qianying, AN Qi, ZHENG Fangling, XIAO Mengxuan, CHEN Yingqi, ZHANG Ying, QIU Tong. Analysis of Aroma Sensory Characteristics of and Preference for Large-Leaf Yellow Tea Using Quantitative Descriptive Analysis and Check-All-That-Apply[J]. FOOD SCIENCE, 2022, 43(21): 23-33.

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基于定量描述分析法和适合项勾选法的黄大茶香气感官特性及喜好度分析

Analysis of Aroma Sensory Characteristics of and Preference for Large-Leaf Yellow Tea Using Quantitative Descriptive Analysis and Check-All-That-Apply

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