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Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

Li, Huan-Huan, Luo, Li-Yong, Wang, Jie, Fu, Dong-He, Zeng, Liang
Food research international 2019 v.120 pp. 275-284
fruits, odors, quality control, sensory evaluation, taste, tea, terminology, China
Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of Hunan fuzhuan brick tea infusion. Ten trained panelists developed a terminology lexicon comprised of eleven aroma and six taste attributes and evaluated the intensities of sensory attributes of each sample by conducting the QDA method. The QDA results showed that seventeen attributes listed in the final lexicon can be used to evaluate the quality of Hunan fuzhuan brick tea infusion properly, among which five aroma attributes, overall aroma, smoky, floral, fermented, and sweet (fruit), and one taste attribute, bitter, were the characteristic attributes to distinguish the differences in the sample qualities. Another panel made up of four professional cuppers evaluated samples by the cupping method to analyze the applicability and accuracy of the lexicon and the QDA method. The results showed that both the cupping method and QDA can be effectively used to evaluate Hunan fuzhuan brick tea quality, and their evaluation results showed high consistency and mutual complementation. This information will be beneficial for developing a sensory evaluation method and quality control for Hunan fuzhuan brick tea.