プレミアム緑茶の香りのプロファイリングと感情的反応のダイナミクス

Premium greentea has gained worldwide popularity in recent years, but the dynamic changes in its aroma have presented sensory challenges for a long time. This research explored dynamic perception and emotional responses to the smell of representative premium green teas through the application of the Temporal Dominance Of Sensations (TDS) and Temporal Dominance of Emotions (TDE) methodologies. The results revealed that the key dominant attributes of four premium green teas were defined as "tender", "high", "floral", "chestnut" and "fresh". Positive sentiments in consumers were evoked by continuous sniffing of these aroma from premium green tea. Furthermore, the sensory drivers that elicit specific emotional responses were found. A "rich" emotion was induced by a "chestnut" aroma, while an "unexpected" emotion was induced by a "high" aroma. The increase in the "fresh" aroma as the temperature decreased was unexpected for consumers, which enhanced their experience and brought pleasure. This study could be used as a valuable reference for the odour regulation of new tea products.