优质绿茶的气味分析和情绪反应的动态
Tong Qiu1,2, Wentao Ji2, Lei Zhao1,2
1State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
NPJ science of food
|December 19, 2025
概括
优质绿茶的香气被分析使用时间主导感觉 (TDS) 和时间主导情绪 (TDE). "温柔"和"花"等关键属性唤起了积极的情绪,增强了消费者体验.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 消费者心理学 消费者心理学
背景情况:
- 高档绿茶的全球流行与了解其动态芳香特征的长期挑战形成鲜明对比.
- 对于产品开发和消费者满意度而言,感官感知和对复杂香味的情感反应至关重要.
研究的目的:
- 为了研究动态感官感知和对优质绿茶香气的情感反应.
- 识别关键的香味属性及其与特定情绪结果的相关性.
- 在新茶产品开发中提供对气味调节的见解.
主要方法:
- 感觉时间主导 (TDS) 的应用,以随着时间的推移映射主导的感觉属性.
- 利用情绪的时间支配 (TDE) 来追踪气味感知期间的情绪反应.
- 分析了四个代表性的优质绿茶样本.
主要成果:
- 主导的气味属性被确定为"温柔"",高"",花"",栗子"和"新鲜".
- 持续接触优质绿茶香味引起了消费者的积极情绪.
- 建立了特定的香味-情感联系:"栗子"的香味诱发了"丰富"的情感",高"的香味诱发了"意想不到"的情感.
- 温度下降增强"新鲜"的气味被认为是意想不到的和愉快的.
结论:
- 该研究成功地绘制了高级绿茶中的动态气味感知和情绪反应.
- 识别的感官驱动因素及其相关的情绪为产品创新提供了有价值的数据.
- 这些发现可以为新品质绿茶产品的气味调节策略提供信息.
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