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Quantitative descriptive analysis of sensory characteristics and construction of flavor wheel for Yunnan large-leaf white tea
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Chun-Hua ZHANG1, Zi-Long WANG1, Mao-Yu LI1, Ru-Qiu PU1, Min GONG2, Zhi-Jie ZHAO3, Zhi-Guo SHAN1, *
Journal of Food Safety & Quality | 2026, 17(18) : 19 - 30
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Journal of Food Safety & Quality | 2026, 17(18): 19-30
• Special Topic: Tea Science Research •
Quantitative descriptive analysis of sensory characteristics and construction of flavor wheel for Yunnan large-leaf white tea
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Chun-Hua ZHANG1, Zi-Long WANG1, Mao-Yu LI1, Ru-Qiu PU1, Min GONG2, Zhi-Jie ZHAO3, Zhi-Guo SHAN1, *
Affiliations
  • 1.Tea and Coffee Academy, Pu’er University, Pu’er 665000, China
  • 2.Hangzhou Yaye Agricultural Development Co.,Ltd., Hangzhou 310000, China
  • 3.Yunnan Pu’er State-owned Organic Tea Industry Co., Ltd., Pu’er 665000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260410002
Outline
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Objective

To construct a flavor wheel and systematically characterize the sensory characteristics of Yunnan large-leaf white tea.

Methods

Following established international methodologies for flavor wheel development and the national standard GB/T 16861—1997 Sensory analysis-Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach, 22 representative tea samples varying in vintage,origin and cultivar were selected for sensory evaluation. Core sensory descriptors were extracted, screened and refined to develop the Yunnan large-leaf white tea flavor wheel. Furthermore, M and multivariate statistical analysis was employed to identify key differential descriptors.

Results

Finally, a total of 38 descriptive words that represent distinct flavor profiles were determined, comprising 16 aroma terms (e.g., orchid, osmanthus), 7 infusion color terms (e.g., yellowish green, light yellow, deep yellow) and 15 taste/mouthfeel terms (e.g., sweet aftertaste, mellow sweetness, fresh briskness).These descriptors were successfully applied in flavor profiling.

Conclusion

The proposed descriptive system effectively characterizes the flavor profile of Yunnan large-leaf white tea and successfully differentiates samples across categories, validating the scientific robustness of the constructed flavor wheel. This study provides a standardized framework for quality assessment and facilitates communication among producers, consumers and connoisseurs by establishing a shared sensory vocabulary, thereby enhancing the overall appreciation of this tea.

Yunnan large-leaf white tea  /  sensory characteristics  /  quantitative descriptive analysis  /  flavor wheel
张春花, 王子龙, 李茂裕, 浦如秋, 龚敏, 赵志洁, 单治国. 云南大叶种白茶感官特征定量描述分析与风味轮构建. 食品安全质量检测学报, 2026 , 17 (18) : 19 -30 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260410002
Chun-Hua ZHANG, Zi-Long WANG, Mao-Yu LI, Ru-Qiu PU, Min GONG, Zhi-Jie ZHAO, Zhi-Guo SHAN. Quantitative descriptive analysis of sensory characteristics and construction of flavor wheel for Yunnan large-leaf white tea[J]. Journal of Food Safety & Quality, 2026 , 17 (18) : 19 -30 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260410002
Year 2026 volume 17 Issue 18
10
3
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260410002
  • Receive Date:2026-04-10
  • Online Date:2026-11-05
Article Data
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History
  • Received:2026-04-10
Funding
Affiliations
    1.Tea and Coffee Academy, Pu’er University, Pu’er 665000, China
    2.Hangzhou Yaye Agricultural Development Co.,Ltd., Hangzhou 310000, China
    3.Yunnan Pu’er State-owned Organic Tea Industry Co., Ltd., Pu’er 665000, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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