食品工业科技2025，Vol.46Issue(15)：1-11,11.DOI:10.13386/j.issn1002-0306.2024090182
普洱生茶风味轮的构建与感官特性研究
Construction and Sensory Characteristics of the Flavor Wheel of Raw Pu-erh Tea
摘要
Abstract
To construct the flavor wheel of Pu-erh raw tea,this study selected 43 samples of Pu-erh raw tea with variations in age,origin,cultivar characteristics,and processing techniques as research materials.A sensory evaluation panel was organized to freely generate basic descriptive terms for the flavor attributes of Pu-erh raw tea.After screening and organizing these terms,multivariate statistical methods-including the M-value method,cluster analysis,and principal component analysis-were applied to refine the descriptive terms further.Ultimately,15 aroma descriptors,10 liquor color descriptors,and 17 taste descriptors with significant differentiation and representativeness were identified,and a corresponding application system was established.The final set of flavor profile descriptors enabled the intuitive and quantitative evaluation of the flavor characteristics of raw Pu-erh tea,effectively distinguishing flavor differences among various categories of Pu-erh raw tea.Therefore,these flavor profile descriptors not only facilitate the identification and evaluation of the sensory characteristics of raw Pu-erh raw tea but also serve as a technical support tool for descriptive sensory analysis.关键词
普洱生茶/风味轮/描述语/感官特性描述/风味轮廓Key words
Pu-erh raw tea/flavor wheel/descriptor terminology/description of organoleptic properties/flavor profile分类
轻工纺织引用本文复制引用
张春花,王子龙,浦如秋,曾婉玲,李茂裕,张家丽,龚敏,赵志洁,单治国..普洱生茶风味轮的构建与感官特性研究[J].食品工业科技,2025,46(15):1-11,11.基金项目
国家自然科学基金(32360771) （32360771）
云南省科技厅科技计划项目(202101BA070001-239) （202101BA070001-239）
云南省高校普洱茶加工工程研究中心 （）
普洱学院重点科研专项规划项目(2020XJGH08) （2020XJGH08）
普洱茶科技研发创新团队(CXTD020) （CXTD020）
普洱学院拔尖创新团队(2023PEXYCXTD001) （2023PEXYCXTD001）
一流本科课程(2023YLKCZX004,2023YLKCZX005) （2023YLKCZX004,2023YLKCZX005）
云南省教育厅项目(2024J1099). （2024J1099）
