Sensory evaluation method for quality quantification of fragrance and taste of jasmine tea

Abstract

The invention discloses a sensory evaluation method for quality quantification of fragrance and taste of jasmine tea, which comprises the following steps: taking a representative tea sample from jasmine tea samples to be evaluated, placing the representative tea sample in an evaluation cup, adding boiling water for soaking, draining tea soup into the evaluation cup, scoring fragrance freshness, flower fragrance concentration, fragrance persistence and fragrance harmony in the evaluation cup, scoring the flower flavor concentration and the taste coordination of the tea soup in the evaluation bowl, and finally counting and calculating the scoring result. According to the method, the fragrance is refined into fragrance freshness, flower fragrance concentration, fragrance durability and fragrance coordination, the taste is refined into two factors of flower fragrance concentration and taste coordination for quantitative evaluation, the method is scientific and reasonable, and the accuracy and operability of taste evaluation can be effectively improved; secondary brewing is introduced, and on the basis of evaluation scoring of the aroma and the taste after primary brewing, the aroma and the taste are properly increased or decreased respectively, so that the scientificity and the accuracy of scoring are further improved.

Description

technical field [0001] The invention belongs to the technical field of sensory evaluation of tea leaves, and more particularly relates to a sensory evaluation method for quality quantification of aroma and taste of jasmine tea. Background technique [0002] Sensory evaluation is the main method for evaluating the quality of tea in China. The sensory evaluation items of jasmine tea stipulated in "Tea Evaluation Methods" (GB / T 23776-2018) include five items: shape, soup color, aroma, taste and leaf bottom, and the scoring coefficients of the above items are 20%, 5 %, 35%, 30% and 10%; among which: the shape item is refined into four factors of shape, whole crumb, clarity and color for review, but the aroma and taste items with higher scoring coefficients are not refined. This will easily affect the objectivity of the quality evaluation of jasmine tea, and is not conducive to the development of the evaluation of scented tea. [0003] At the same time, with the development of ...

AI Technical Summary

Problems solved by technology

The sensory evaluation items for jasmine tea stipulated in the "Tea Evaluation Methods" (GB / T 23776-2018) include five items: appearance, soup color, aroma, taste and leaf bottom, and the scoring coefficients of the above items are 20%, 5 %, 35%, 30% and 10%; of which: the appearance item is subdivided into four factors of shape, wholeness, clarity and color for review, but the aroma and taste items with higher scoring coefficients are not subdivided. This will easily affect the objectivity of jasmine tea quality evaluation, which is not conducive to the development of scented tea review work

[0003] At the same time, with the development of society and the expansion of the jasmine tea consumption market, more and more jasmine tea products appear on the market. As the two most important items for evaluating the quality of jasmine tea, more efficient and objective jasmine tea aroma and The sensory evaluation method for taste quality quantification needs to be improved urgently

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