Abstract: Based on the results of color difference and sensory evaluation of commercial yellow tea samples, we established the relationship between color parameters and sensory scores for color, and analyzed the correlation between color and chemical components. The results showed that there was a remarkable difference in color among yellow tea samples, which had a significant influence on the sensory quality of yellow tea (P < 0.01). Good correlation was found between sensory scores for color and chroma (Ps) value, converted from hue value (O) in chromatic aberration system, which was fitted to a quadratic model. The accuracy of the model was found to be 98.9%. Therefore, Ps value could be regarded as an index to evaluate the color quality of yellow tea. Ps value was positively correlated with thearubigins content (P < 0.01) and negatively correlated with chlorophyll content in yellow tea (P < 0.05). Therefore these two components were considered to be related to the color of yellow tea. The model presented in this study can provide a theoretical basis to evaluate the color of yellow tea.

Key words: yellow tea, color, color evaluation model, correlation