茶叶中描述性分析和消费者测试感官评价方法研究进展

Research progress on descriptive analysis and sensory evaluation methods for consumer testing in tea

中文关键词:  茶叶  感官评价  描述性分析  消费者测试

英文关键词:Tea  Sensory evaluation  Descriptive analytics  Consumer testing

中文摘要:

      茶叶的感官评价是衡量其品质和价格的主要方法，常用GB/T 23776—2018《茶叶感官审评方法》评价茶叶等级及品质高低，但其中存在术语表达不准确、概念理解不一致、感官属性强度不统一等问题，故补充说明更准确描述茶叶感官属性和强度的定量描述分析法。上述两种方法的评价员培训成本高，难以全面推广，闪现剖面法可使用无经验或半经验评价员快速分析茶叶属性，但属性及强度的准确度不如上述方法。此外，消费者对茶叶的喜恶也影响茶叶价格，消费者测试中的九点喜好度、恰好标度法和适合项勾选等方法用来分析消费者喜好程度和影响喜好的驱动因子。本文综述了以上评价方法的实验方法、内容、数据处理及结果分析，总结出不同方法的优劣及用途，以期为相关研究提供参考。

英文摘要:

      ABSTRACT: The sensory evaluation of tea is the main method for measuring its quality and price. GB/T 23776—2018 Methodology for sensory evaluation of tea is used to evaluate the grade and quality of tea. However, there are some problem such as inaccurate terminology expression, concept understanding and intensity of sensory attributes. Therefore, it is necessary to supplement the quantitative descriptive analysis method that more accurately describes the sensory attributes and intensity of tea. The training cost of the above two methods is high and it is difficult to popularize comprehensively. Flash profiling method can use inexperienced or semi-experienced evaluators to quickly analyze tea properties, but the accuracy of attributes and strength is not as good as the above methods. In addition, consumer preferences also affect the the price of tea. Nine-point preference, just about right, and check all that apply are used to analyze consumer preference levels and preference driving factors. This article mainly summarized the experimental methods, experimental contents, data processing and result analysis of the above evaluation methods. The advantages and disadvantages of different methods and their uses are summarized in order to provide reference for related research.