@article{WEI2025, 
author = {Weiwei WEI and Junjie DONG and Jun ZHANG and Jian LU and Chenji SHI and Yingying DU and Chao WANG},
title = {Construction and Application of a Sensory Flavor Wheel for Matcha},
year = {2025},
journal = {China Tea Processing},
volume = {2025},
number = {2},
pages = {80-88},
keywords = {Matcha, Sensory flavor wheel, Quantitative descriptive analysis},
url = {https://www.sciopen.com/article/10.15905/j.zgcyjg.2095-0306.2025.02.09},
doi = {10.15905/j.zgcyjg.2095-0306.2025.02.09},
abstract = {This study aims to develop a scientific and systematic sensory flavor wheel for matcha. The evaluation included visual and tactile assessment of the appearance and liquor color, as well as olfactory and gustatory analysis. Using quantitative descriptive analysis (QDA), the aroma and taste attributes of 51 matcha samples from various cultivars and regions were quantitatively assessed, resulting in the establishment of 52 flavor descriptors. The results show that the most typical aroma characteristics of matcha are fresh and seaweed-like notes, while green grass,roasted, and sweet umami aromas are also commonly observed. In terms of taste, a matcha flavor evaluation framework was constructed based on eight texture-related dimensions—such as concentration, thickness, mellowness, and granularity—as well as five basic taste dimensions including umami and sweetness. Based on the sensory flavor wheel, radar charts were generated for representative matcha samples using QDA to visually present their flavor profiles. The establishment of the matcha sensory flavor wheel provides a standardized, quantitative tool for describing matcha flavor, with important practical implications for quality control, product development, and cross-cultural market promotion.}
}