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KMID : 1160620180230040364
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Preventive Nutrition and Food Science
2018 Volume.23 No. 4 p.364 ~ p.373
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A Lexicon for Descriptive Sensory Evaluation of Blended Tea
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Kim Ji-Hyun
Lee Jee-Hyun
Choi Yoon-Kyung
Chun Soon-Sil
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Abstract
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ABSTRACT: A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended tea were identified, defined, and referenced by six highly trained panelists. The lexicon included 24 flavor attributes and 13 aroma attributes. Ingredients in the blended tea included fermented tea, rose petal, lavender, hibiscus, chamomile, peppermint, lemongrass, rosemary, pandanus, and osmanthus. Most of the lexicon attributes were derived from the constituents found in the tea: brown, spicy, cooling, earthy, nutty, sweet, and bitter. Also, attributes derived from the characteristics of the ingredients were included. The lexicon developed in this study can help more accurately describe the flavors and aromas of tea containing fermented tea and herbs.
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KEYWORD
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lexicon, blended tea, descriptive analysis, sensory characteristics
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