ArticleScientific reports2026
Sensory characteristics and biochemical basis of small-leaf group varieties of Chinese Sichuan black tea.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study combined Quantitative Descriptive Analysis (QDA), PanelCheck, partial least squares regression (PLSR), partial least squares discriminant analysis (PLS-DA), and hierarchical cluster analysis to investigate the sensory quality of Sichuan small-leaf black tea. A trained sensory panel established a lexicon of 18 descriptors (10 aroma descriptors and 8 taste descriptors) and evaluated seven black tea samples on a 0–9 scale. Panel performance analysis showed that most sensory attributes exhibited significant sample discrimination (p < 0.01), while most mean squared error (MSE) values ranged from 0 to 1, indicating good repeatability. The results showed that the sensory profile of Sichuan small-leaf black tea was characterized by a sweet aroma, accompanied by chestnut- and sweet potato-like notes, whereas its taste profile was mainly defined by umami and sweetness.
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