君山银针感官定量描述分析及风味轮构建OA

To address the reliance on empirical judgment and the lack of quantitative standards in the sensory evaluation of Junshan Yinzhen tea,this study used Quantitative Descriptive Analysis(QDA)to evaluate 20 samples from the Yueyang production area.A flavor wheel was constructed,and key descriptors were screened via Principal Component Analysis(PCA).From an initial pool of 103 sensory descriptors,42 valid terms(31 for aroma,11 for taste)were retained to establish a three-tier flavor wheel.According to the criteria of M>0.7 and variance<0.5,nine key descriptors were identified,including tender aroma,fresh aroma,crystalline sugar-like sweetness,chestnut-like aroma,mellow aroma,umami,sweet taste,rich and mellow taste,and refreshing taste.PCA further condensed these into five core sensory dimensions:tender-sweet aroma,chestnut-like aroma,mellow aroma,umami-sweet taste,and rich,mellow and refreshing mouthfeel.Finally,"fermented honey-like aroma"and"crystalline sugar-like sweetness"were determined as the characteristic flavor markers of Junshan Yinzhen tea.This quantitative evaluation system and flavor wheel provided a scientific basis for the standardized sensory quality assessment of Junshan Yinzhen tea.