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A LEXICON FOR FLAVOR DESCRIPTIVE ANALYSIS OF GREEN TEA
Author(s) -
LEE JEEHYUN,
CHAMBERS DELORES H.
Publication year - 2007
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2007.00105.x
Subject(s) - astringent , green tea , food science , flavor , mouthfeel , arabic , taste , traditional medicine , biology , raw material , medicine , ecology , linguistics , philosophy
A lexicon for describing green tea was developed using descriptive analysis methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 flavor attributes for green tea. One‐hundred and thirty‐eight green tea samples from nine countries – China, India, Japan, Kenya, Korea, Sri Lanka, Taiwan, Tanzania and Vietnam – were selected to represent a wide range of green teas. Attributes could be categorized as “Green” (asparagus, beany, Brussels sprout, celery, parsley, spinach, green beans, green herb‐like); “Brown” (ashy/sooty, brown spice, burnt/scorched, nutty, tobacco); “Fruity/Floral” (fruity, floral/perfumy, citrus, fermented); “Mouthfeel” (astringent, tooth‐etching); “Basic Tastes” (overall sweet, bitter); and other attributes (almond, animalic, grain, musty/new leather, mint, seaweed, straw‐like). Some attributes, such as green, brown, bitter, astringent and tooth‐etching, were found in most samples, but many attributes were found in only a few samples. Green tea processors, food industry, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green teas.PRACTICAL APPLICATIONS Green tea (and white tea) processors, food industrialists, researchers and consumers will benefit from this lexicon with precise definitions and references that reliably differentiate and characterize the sensory attributes of green tea.