A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEA

Journal of Sensory Studies - Tập 22 Số 3 - Trang 256-272 - 2007
Jee-Hyun Lee1, Delores H. Chambers1
1The Sensory Analysis CenterKansas State UniversityDept. HN, Justin HallManhattan, KS 66506

Tóm tắt

ABSTRACT A lexicon for describing green tea was developed using descriptive analysis methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 flavor attributes for green tea. One‐hundred and thirty‐eight green tea samples from nine countries – China, India, Japan, Kenya, Korea, Sri Lanka, Taiwan, Tanzania and Vietnam – were selected to represent a wide range of green teas. Attributes could be categorized as “Green” (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb‐like); “Brown” (ashy/sooty, brown spice, burnt/scorched, nutty, tobacco); “Fruity/Floral” (fruity, floral/perfumy, citrus, fermented); “Mouthfeel” (astringent, tooth‐etching); “Basic Tastes” (overall sweet, bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw‐like). Some attributes, such as green, brown, bitter, astringent and tooth‐etching, were found in most samples, but many attributes were found in only a few samples. Green tea processors, food industry, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green teas. PRACTICAL APPLICATIONSGreen tea (and white tea) processors, food industrialists, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green tea.

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Journal of Sensory Studies

Tập 22 Số 3

256-272

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