Abstract: Abstract:Based on the traditional tea sensory evaluation method, this paper deals with the application of Quantitative Descriptive Analysis (QDA) method and Check-All-That-Apply(CATA) method in the evaluation of aroma and sensory characteristics of large yellow tea. In the QDA, 10 preferred panelists generated descriptors freely, and established a sensory description vocabulary of large yellow tea with 16 different intensity reference samples according to the deletion of M value, and 18 aroma descriptors and 10 emotion descriptors were designed by CATA, the vocabulary of the questionnaire was evaluated by 100 consumer. The results showed that both CATA and QDA could screen similar sensory descriptors and aroma characteristics: QDA had high accuracy and could distinguish the difference of aroma intensity; CATA is a relatively easy, fast and low-cost for obtaining aroma characteristics from consumers. In addition, the introduction of a consumer preference test made it clear that low-roasting and high-tenderness large yellow tea is more popular with consumers.

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