基于动态感官评价的奇楠沉香茶香气成分差异及风味轮构建研究

Research on the Differences in Aroma Components and the Construction of Flavor Wheel for Qinan Agarwood Tea Based on Dynamic Sensory Evaluation

摘要: 为了了解奇楠沉香叶制茶的潜力，本研究以奇楠沉香嫩叶为原料，采用不同制茶工艺(绿茶、黄茶、红茶、白茶)制备沉香茶，通过静态与动态感官评价系统分析其香气成分差异及感官特性。静态感官评价结果表明，绿茶综合评分最高(91.2分)，茶汤清澈、香气清新、滋味甘甜爽口；黄茶次之(90.1分)，以醇厚口感和高爽香气为特征。动态感官评价显示，红茶涩感显著(第一泡得分为7~8)，白茶青涩明显，绿茶与黄茶则呈现顺滑柔和的口感。研究首次构建了沉香茶风味轮，将感官属性分为滋味、汤色、香气等五大类共65个描述词，实现了感官属性的标准化。结果表明，奇楠沉香叶具备开发为高品质茶饮的潜力，为沉香资源的综合利用及茶产品创新提供了理论依据。

Abstract: To explore the potential of Qi-Nan agarwood leaves for tea, the tender leaves of Qi-Nan agarwood were utilized as raw material to prepare agarwood tea through various processing techniques, including green tea, yellow tea, black tea, and white tea. The differences in aroma components and sensory characteristics were analyzed using both static and dynamic sensory evaluation systems. The static sensory evaluation results indicated that green tea received the highest comprehensive score of 91.2 points, characterized by a clear tea liquor, fresh aroma, and a sweet, refreshing taste. Yellow tea closely followed with a score of 90.1 points, distinguished by its mellow taste and brisk aroma. Dynamic sensory evaluation revealed that black tea exhibited significant astringency, with an astringency score of 7~8 in the first infusion, while white tea was notably grassy and astringent. In contrast, green tea and yellow tea presented a smooth and mild taste profile. For the first time, this study constructed a flavor wheel for agarwood tea, categorizing sensory attributes into five major groups with a total of 65 descriptors, thereby standardizing the sensory attributes. The results indicate that the leaves of Qi-Nan agarwood have the potential to be developed into high-quality tea beverages, providing a theoretical basis for the comprehensive utilization of agarwood resources and the innovation of tea products.