In this study, a trained panel of assessors was utilized to evaluate four well-known types of roasted green tea from the Huangshan and Dabie Mountain ranges by quantitative descriptive analysis (QDA), temporal check-all-that-apply (TCATA), and temporal dominance of sensation (TDS). Meanwhile, a consumer panel was selected to apply the temporal dominance of emotion (TDE) method for tea quality assessment. The results indicated that QDA effectively characterized the flavor profiles of the four types of green tea. TCATA, allowing real-time recording of flavor attributes, revealed that the dynamic flavor perception of Huangshan green tea followed the decreasing order of “mellow” > “fresh” > “retronasal aroma” > “sweet aftertaste”, while that of Dabie green tea followed the decreasing order of “rich” > “bitter” > “astringent” > “thick”. The combination of TDS and TDE further revealed the correlation between specific dominant sensory attributes and consumer emotions during tea tasting. The positive correlation between bitterness and consumer emotions increased in the order of “rich” < “impressive” < “unexpected” < “unpleasant”, while the positive correlation of “retronasal aroma” and “sweet aftertaste” with consumer emotions increased in the order of “mild” < “pleasant” < “interesting”. This study provides a theoretical foundation for tea enterprises to accurately grasp the dynamic characteristics of tea products and to guide consumers in experiencing real-time changes in tea flavor.

As the key procedure of tea production and trade, tea inspection plays a guiding and promoting role in maintaining tea quality and ensuring tea quality safety. Originated in the Tang Dynasty, tea inspection in China has a long history. It initially developed in the Ming and Qing dynasties, and accelerated in the 19th and 20th centuries. It experienced a downturn due to the wars and recovered after the founding of the People’s Republic of China in 1949. This study divided the development of tea inspection in China into the early stage of slow development, the middle stage of tortuous development, and the late stage of rapid development. From the point of view of important events, laws and regulations in key years, this paper showed the development course of tea inspection in China with key indicators (keywords), hoping to provide guidelines and reference for future tea inspection work.

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.

In order to investigate the differences in the characteristic aroma of black teas from different regions, the volatile aroma compounds of Keemun black tea, Yichang black tea, Dianhong black tea and Yingde black tea were identified by solid phase extraction (SPE) combined with gas chromatography-mass spectrometry (GC-MS) and were evaluated by gas chromatography-olfactory (GC-O). Odor activity value (OAV) calculation and correlation analysis between sensory aroma profile and key aroma-active compounds were performed to analyze the sensory attributes and chemical basis of the characteristic aroma of black tea. The results showed that the four black teas differed in the sensory attributes of seven aroma notes such as floral, sweet and herbal notes. Additionally, 24 differential key aroma compounds were identified (P < 0.05, OAV > 1). Geraniol contributed most to black tea aroma with the highest OAV in Keemun black tea (16581.33), followed by Yichang black tea (7463.65), Dianhong black tea (2832.13) and Yingde black tea (467.96). Partial least squares (PLS) regression analysis and Pearson correlation analysis showed that β-ionone, geraniol and indole were responsible for the floral and sweet aroma of Keemun black tea, (Z)-3-hexenol and α-terpineol contributed to the fruity and woody aroma of Dianhong black tea, and 2-heptanol and (Z)-linalooloxide were responsible for the herbal aroma of Yingde black tea. In conclusion, this study has preliminarily clarified the characteristic aroma profiles of black tea from the four regions and their material basis at the molecular level.