戴秋涟^1，2，刘光钱^1，2，张 芮^1，2，牛曼思^1，2，屠婷瑶^1，2，王松涛^1，2，沈才洪^1，2，郑 蕾^1，2*

（1.泸州品创科技有限公司（国家固态酿造工程研究中心），四川泸州 646000；

2.泸州老窖股份有限公司，四川泸州 646000）

摘要：采用基元语素提取的方法，结合感官审评与《茶叶审评术语》对红茶香气的主要基元语素进行提炼，得到与红茶相关的基元语素共39个，其中与香气类型相关描述词的共计32个，与香气浓度相关描述词的共7个。本研究对不同产地不同等级的共计60个红茶样品的香气特点进行感官描述分析，对描述词进行分类，通过方差分析、聚类分析和主成分分析，确定轮廓描述词可以对红茶的香气特征进行区分，基于此绘制了红茶香气风味轮，为红茶基本描述分析及红茶质量审评提供参考。

关键词：红茶；香气特征；感官定量描述分析；主成分分析；风味轮

中图分类号：TS272.52   文献标识码：A   文章编号：1674-506X（2023）06-0103-0007

Quantitative Description Analysis of Black Tea Aroma Characteristics and Construction of Black Tea Aroma Flavor Wheel

DAI Qiulian^1，2, LIU Guangqian^1，2, ZHANG Rui^1，2, NIU Mansi^1，2, TU Tingyao^1，2, WANG Songtao^1，2, SHEN Caihong^1，2, ZHENG Lei^1，2*

（1.National Solid State Brewing Engineering Research Center, Luzhou Pinchuang Technology Co., Ltd., Luzhou Sichuan 646000, China;

2.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000, China）

Abstract：Using the method of primitive morpheme extraction, combined with sensory review and “Tea Review Terminology”, the main primitive morpheromes of black tea aroma were refined, and a total of 39 primitive morphemes related to black tea were obtained, of which a total of 32 descriptors related to aroma types and 7 descriptors related to aroma concentration were obtained. In this study, a total of 60 black tea samples of different grades from different regions were analyzed for sensory description of aroma characteristics, and descriptors were classified. Through variance analysis, cluster analysis and principal component analysis, contour descriptors were determined to distinguish the aroma characteristics of black tea. Based on this, the black tea aroma flavor wheel was drawn. The black tea aroma flavor wheel provides a reference for the basic description analysis of black tea and the evaluation of black tea quality.

Keywords：Black tea; aroma characteristics; sensory quantitative descriptive analysis; principal component analysis; flavor wheel

doi：10.3969/j.issn.1674-506X.2023.06-017

收稿日期：2023-03-24

基金项目：泸州市酒城科技英才计划“泸州老窖果露酒泸州市科技创新团队”

作者简介：戴秋涟（1992-），女，硕士，工程师。研究方向：白酒、果露酒酒体设计研发和风味研究。

*通信作者：郑蕾（1988-），女，硕士，工程师。研究方向：白酒、果露酒酒体设计研发和风味研究。

引用格式：戴秋涟,刘光钱,张芮,等.红茶香气特征定量描述分析和红茶香气风味轮的构建[J].食品与发酵科技,2023,59(6):103-108,175.