Progress in research of tea sensory quality assessment by sensory evaluation techniques
Sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret those characteristics of foods and materials when they are perceived by the senses of sight, smell, taste, touch and sound. Sensory evaluation of food has established a set of scientific methods and evaluation programs, and it has been applied in evaluation of sensory characteristics, product identification, product development, market research and other aspect. There are diverse categories of Chinese tea with unique flavors. The sensory quality of tea is evaluated according to grading system in China. It is necessary to establish a more objective, more effective assessment system of tea sensory quality with food sensory evaluation techniques. This paper introduces sensory evaluation methods and the research progress of application of these methods in tea science, including sensory characteristics of flavor compounds in tea, sensory flavor terms of typical tea such as green tea, black tea and oolong tea and their reference standards, sensory descriptive analysis of tea quality, and consumer research. At the end, the research puts forward a direction of food sensory evaluation technique in tea sensory evaluation assessment.
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