Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples.

In order to explore the taste characteristics and molecular sensory basis of Chinese yellow tea, in this study, quantitative descriptive analysis (QDA) and partial least squares regression (PLSR) were used to analyze the sensory characteristics and chemical components of 15 yellow tea samples from different regions of China. The results showed that: 11 sensory descriptors and their definitions were obtained by QDA, namely, sweet, umami, bitter, sour, astringent, sweet after taste, mellow, neutral, after-taste, thick and tainted taste. The results of variance indicated that there were significant variation in taste sub-attributes of different samples (<0.