Scholarlink

<p>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.</p><p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Dynamics of aroma profiling and emotional response for premium green tea

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年12月19日

查看全文
  • Tong Qiu,
  • Wentao Ji,
  • Lei Zhao,
  • Junxian Li,
  • Ziqi Zhang,
  • Shuo Wang,
  • Xiaoyi Zhao,
  • Qi An,
  • Ying Zhang,
  • Qing Jiang,
  • Xiaoting Zhai,
  • Qianying Dai

摘要

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.