Analysis of Aroma Sensory Characteristics of and Preference for Large-Leaf Yellow Tea Using Quantitative Descriptive Analysis and Check-All-That-Apply

Based on the traditional tea sensory evaluation method, this study examined the feasibility of the application of quantitative descriptive analysis (QDA) and check-all-that-apply (CATA) in the evaluation of sensory aroma characteristics of large-leaf yellow tea. In the QDA, 10 selected panelists generated descriptors freely, and selected 16 descriptors according to the geometric mean value to established a sensory vocabulary for large-leaf yellow tea with reference samples of different intensities. A total of 18 aroma descriptors and 10 emotion descriptors were designed by CATA, and the vocabulary of the questionnaire was evaluated by 100 consumers recruited. The results showed that CATA and QDA could select similar sensory descriptors and aroma characteristics. QDA had higher accuracy and could distinguish the difference in aroma intensity. CATA was a relatively easy, fast and low-cost method for obtaining differences in aroma characteristics from consumers. In addition, consumer preference test results showed that low-roasting and high-tenderness large-leaf yellow tea was more popular with consumers. This study can provide a reference for large-leaf yellow tea manufacturers and help in making the large-leaf yellow tea consumption market flourish.